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My menu 28/1/14

25 Jan

Breakfast
Dehydrated and activated nut fruit Muesli

Portuguese baked eggs with rye toast

Banana bread & seasonal fruit salad

Tuesday Lunch:
Chunky angus pie and a green salad or vego pie
&
Guilt free, grain free Chia and chocolate cake

Wednesday Lunch:
Market fish steam roasted with lemon and oregano and served with a Greek salad
&
Chewy low fat banana nut oatmeal cookies

Thursday Lunch:
Chipotle and peanut chicken wings with celery wedges and coriander yoghurt
&
Healthy Carrot Cake

Friday Lunch:
teriyaki salmon with mushrooms and brown rice
&
English cheeses and Australian beers

rancheros eggs

rancheros eggs

Beets

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Pear braised pork cutlets with smoked paprika Kipfler chips

20 Apr

Photo by Paul Mcmahon
Photo by Paul Mcmahon Styling by Amanda Talbot

Preparation time: 4 hours
Total time: 4 hours
Serves: 4
Cost per person $6.71
Prices are based on woolworths.com.au Black onion seeds bought from a specialist spice supplier

Pear relish ingredients:

  • Half a kilo of William Bartlet Pears peeled and cored diced (Oxidizing the pears or letting them turn brown will enhance their sweetness)
  • 250 ml red wine vinegar
  • 100g brown sugar
  • 4 large shallots
  • a cinnamon stick
  • a star anise pod
  • Two teaspoons of black onion seeds
  • A generous dash of extra virgin olive oil
  • Main dish Ingredients:

  • Four pork cutlets
  • A large tablespoon of pear relish per cutlet
  • a bottle of pear cider
  • 250ml of brown stock (I used duck stock but you can use any meat stock)
  • 1 Kilo of Kipfler potatoes cut into quarters
  • 2 teaspoons of smoked paprika
  • Two teaspoons of sea salt
  • A generous dash of extra virgin olive oil
  • Pear relish directions:

    First thing first the pear relish. This Relish you will be able to use for other things like a cheese board. Saute the shallots in a pan wait until they are transparent and then add the spices and the sugar. Do not stir just gently agitate until the sugar starts to caramelize then add the vinegar and reduce this mixture by half. Add the pears and keep on stirring until most of the liquid disappears and you are left with a gelatinous mixture. Leave to cool and leave over night if possible to allow the flavors to mature.

    Main dish Directions:

    Lightly flour the pork cutlets and seal in a hot pan. Once browned nicely then take out of pan and deglaze the pan with the pear cider allow the pear cider reduce by half. Add the stock and pear cutlets to the pan with pear relish. To braise the cutlets cover with a lid or tin foil and place in the Oven at 160 degrees for at least 2 hours.

    Meanwhile bring to the boil the Kipfler potatoes then allow to simmer for 5 minutes and strain and air dry. To increase crispness try cooling in the freezer. Deep fry the Kipflers at 170 degrees then pat off any excess oil and season with smoked paprika and salt. Or if you prefer bake in the oven at 200 degrees for forty minutes with olive oil and occasionally turn then season once cooked.

    Allow the Pork cutlets to rest for at least half an hour then serve together with the chips and an ice cold pear cider.

    My favourite sauce ‘Bernies’

    13 Aug

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    Béarnaise sauce or bernies sauce if your from golders green, is my absolute favourite sauce in the entire world of sauces. I especially love it on a steak or on steamed broccoli. So as I am in France while I wait for my Aussie visa, the spiritual home of bernies sauce I thought I would share with you my recipe for sauce béarnaise parfaite.

    Ingredients:
    6 egg yolks
    200g butter
    A handful of tarragon (keep stalks)
    A handful of chervil
    1 shallot
    50ml White wine vinegar
    50ml water

    Bernies is a derivative of hollandaise and is all about the emulsification of the fat (butter) and protein. (egg) It differs to a hollandaise in two ways the acid element in hollandaise is lemon juice in my béarnaise it is a tarragon, shallot, vinegar and water reduction. The other difference is the introduction of chopped tarragon and chervil to a béarnaise, where a hollandaise has no herbs.

    First you will need to make your vinegar reduction get a small heavy based saucepan and combine the vinegar, water, a roughly chopped shallot and the tarragon stalks. Place on the heat and reduce by half then Strain and place to one side to cool. (You can make your own tarragon vinegar by feeding the stalks into a shop bought bottle of White wine vinegar)

    You will need to whisk the egg yolks in a Pyrex bowl add a a pinch of salt and whisk in half of the vinegar reduction. You can correct the seasoning when the sauce is finished, by adding more vinegar and more salt & pepper. Chef’s have a saying you can always under season never over.

    Now for the emulsification, mixing your soft or melted clarified butter into the eggs. Fussy head chefs have made me separate the butter milk from the fat before whisking into the egg. Let me clarify (no pun intended) this makes no difference to the end result like olive oil in the water when boiling pasta it has entirely no effect on the end result.

    Now I have exorcised that ghost, you will need to make a ban Marie on your stove. A ban Marie is a cooking device where you get a pan of water and over it you place a Pyrex bowl with your sauce in and use the steam omitted by the pan of water to cook your sauce in the Pyrex bowl. Very important to be patient with a béarnaise or hollandaise, once on the heat you will need to constantly whisk add the butter gradually. It very important not to let the water in the ban marie BOIL or to touch the bottom of the bowl! Manage the ban marie if the water boils take the pan off the heat while continually whisking or else your bernies will cook too quickly and curdle.

    Be patient you will notice the mixture start to thicken when the protein in the egg yolks is strengthen by fat in the butter. When the mixture begins getting thick like a good custard take off the heat add the chopped tarragon and chervil. Taste to correct the seasoning you might need to add some more of vinegar and some salt & pepper.

    Your béarnaise sauce is ready to be served, this is my favourite sauce let me know what yours is and maybe I can give you a recipe.

    Get your cook on,

    Ollie x