Tuesday, 26 December 2006

Saturday, 23 December 2006

Hollandaise Sauce - So Easy :)

This has to be my all time favourite sauce. It is so simple and can be used so many different ways. Eggs Benedict, as a sandwich spread or just use your imagination. Like in my signature dish. It stores really well in a sterilized jar in the fridge for at least a week. Great to keep on hand if you are trying to nudge a loved one into making brekky in bed ;)

  • 3 tbsp White Vinegar
  • Ground Course Black Pepper
  • 125 grams Melted Butter
  • 6 Large Egg Yolks
  • Good Pinch Salt Flakes
  • 1/2 Lemon Juiced
  • Love

Reduce vinegar with black pepper in a small saucepan until about 1 tablespoon is left. Melt butter and allow to sit for a minute, so that it separates. Place the 6 egg yolks into a clean mixing bowl and whisk together with vinegar, until fluffy. Then pour the melted butter in a thin stream while you continue to keep whisking on high speed. Leave the remaining solids from the butter in the jug. Try not to get to much in the sauce when pouring. Whisk in the lemon juice and salt. Taste for seasoning. I like lots of pepper, so I add more at this stage. Pour into a sterilised jar and your done. So Easy :)

Friday, 22 December 2006

Wednesday, 20 December 2006

Monday, 18 December 2006

Friday, 15 December 2006

Check out my Buns!

My Foccacia - So easy :)

As in my previous post on Bread Dough this is what happens when we go through a bread faze!

They are marvolous. Bacon and Pineapple for the kids and Bacon, Pineapple, Kalamatta Olives and Garlic for the adults. Of course only Mozzarella and Good Olive Oil will do, plus a sprinkling of salt flakes. Made in a shallow baking tray.

Bread Dough

4 cups Bread Flour

400 mls Water

2 tsp Dried Yeast


Place all ingreadiants in a good stand alone mixer, attach dough hook and mix for a good 4 - 5 mins on slow speed. Stop mixer and touch dough with finger tip. If it is sticky add a little more flour and mix until combined well. Keep testing as needed. When your finger comes away from the dough without it sticking you have finished. Pull from mixer and knead on a floured surface by hand for a couple of mins. Then place on a lined baking tray on top of warming oven at 200 degrees. Cover with a tea towell and leave to rise for 30 mins.

Once risen place dough on a floured surface. Don't worry if it seems really soft, stretchy and sticky a bit. Give it a quick Knead and roll out or, as I do, stretch out to rectangle shape of baking tray. Baking tray should be lined with grease proof paper and then splashed with generous lashings of Olive Oil. Then grab someone else and pick up each corner, transfer dough to baking tray. Top with Onion & Chilli Jam, then Mozzarella and whatever else you feel like. Bake until Golden and has risen to about an inch thick. Yum. Recipe makes one large foccacia.

Tips - Always squeese out juice from pineapple pieces (stops it getting to wet)

- At different times of year flour takes on more water than other times. Like tonight I used an extra cup of

flour. So don't panic if you need to add extra flour or water in the mix.

- Other things I make with this dough, pizza bases, calzones and bread of course.

Wednesday, 13 December 2006

Rib Eye Fillets, with Ham, Banana & Hollandaise. Rocket & Sweet Potato Salad.

1 large Sweet Potato
50g Rocket
100g Australian Full Fat Feta Cheese
50g Pine Nuts
½ Red Onion (Sliced)
1 large Clove Garlic
2 tablespoons Good Balsamic Vinegar
2 tablespoons Quality Olive Oil
Salt & Pepper (To Taste)

2 Organic Rib Eye Steaks (3/4 Inch Thick)
100g Shaved Leg Ham
2 Bananas
Home-Made Hollandaise Sauce
1 bunch Asparagus
Timing is everything - peel and slice sweet potato into ½ cm discs.
Place on an oiled grill on low heat.
Place pine nuts into a small stainless steel bowl on the flat plate of the BBQ and toast, tossing regularly.
To make the dressing, chop the garlic finely.
Place in a bowl with the oil and balsamic vinegar.
Whisk the dressing adding a good pinch of sea salt flakes and a good grind of black pepper.
Remembering to check your pine nuts and sweet potato regularly.
Once that is done, turn your sweet potato so that it char grills evenly on both sides.
While the other side is cooking place your rocket, pine nuts, sliced red onion, dressing and crumbled fetta into a salad bowl.
Once sweet potato is cooked through, add to bowl and toss salad well
Place rib fillets that are seasoned with salt and pepper onto the flat plate of BBQ with a little olive oil.
Cut ends off asparagus and drizzle with olive oil and put them onto the grill side of the BBQ.
Sprinkle them with a little of the salt flakes and a grind of pepper.
While the steak and asparagus are cooking, roll up the ham and slice into shreds.
Peel your banana and slice length ways and then in half.
Remember to keep an eye on your asparagus, as you don’t want to over cook it.
Your steaks should be ready to turn now.
After turning the steaks top with two pieces of banana per steak, flat side down.
Then place shredded ham on the top.
Cover with a large stainless steel bowl to create a steaming effect for the banana and ham to warm through.
While it is finishing itself off, plate up your asparagus and salad, leaving room for your steak.
Your steak should be ready now.
Remove bowl and place steak onto your plate trying not to lose your banana or ham.
Put a very generous dollop of the hollandaise sauce on top of your steak and drizzle a little on your asparagus.
Grab yourself a drink while your steaks rest and dig in.

My Onion and Chilli Jam - So Easy :)

This is great as a sandwich spread, pizza sauce, wonderful with cheese, a great all rounder.

4 Large Brown Onions - Sliced
1 Big Knob of Real Butter of course
Couple of Good Splashes of Olive Oil
Good Pinch of Salt Flakes
3 Large Granny Smith Apples - Peeled Cored and Sliced
4 Large Cloves of Garlic - Chopped
I Cup of Water
I Cup of Sugar
4 Small Hot Red Chillies - Chopped Finely including the seeds
Good Pinch of Black Ground Pepper
Juice of Half a Lemon

Fry onions in butter, oil and salt until browned and softened. Then add all remaining ingredients and simmer on medium heat for about 20 mins or until apples are very soft. Stirring occasionally. Allow to cool slightly and pulse in a blender, but not to much. You want it to have a little texture. Then put into sterilized jars to preserve.

Every batch I make is different. I tend to feel my way with cooking, so I vary it depending on my mood or what needs to be used up in the fridge. Try mangoes in place of apples, or pears in place of apples. For different variations.


Tuesday, 12 December 2006

Monday, 11 December 2006