Dear COOK fanatics and friends
For the first time ever I have posted the comprehensive notes from this years Christmas course.
Happy Holidays and remember to cook with love
Table and craft pictures here
BUTTERMILK BLINIS (12 medium or 24 mini)
1 extra-large free range egg
1 cup plain flour
2 teaspoons caster sugar
2 teaspoons baking powder
½ teaspoon salt
1. Combine all ingredients until smooth and rest for at least 20 minutes
2. Heat a non-stick pan brushed with butter or oil. Using a tablespoon for mini or two tablespoons for a larger size, spoon batter into pan, and cook for one minute on each side or turn when bubbles appear.
CRÈME (enough for 12 medium/24 mini blinis)
1 tub medium fat cream cheese like Simonsberg
1 tub sour cream/ creme fraiche
2 teaspoons Sriracha (or use the new Sriracha and coriander cream cheese from Woolies)
Combine and pipe onto the blinis with a piping or Ziplock bag or smear on using a knife
PICKLED ONION & MUSTARD SEEDS
2 red onions, thinly sliced
3 radishes, thinly sliced
3 mini cucumbers, thinly sliced
2 cups white wine/grape/cider vinegar
2 teaspoons yellow mustard seeds
½ cup /4 tablespoons castor sugar
1. Soak the onions and radishes in cold water for 20 minutes, then drain
2. Dissolve vinegar and sugar then add the mustard seeds
3. Layer the vegetables in a jar and pour over the pickling juice
COOK’s Notes: Onions can be pickled in a sterilised jar and refrigerated for 4 weeks
Pipe/smear the crème onto the blinis, add a swirl of smoked salmon or trout and top with pickled onions. Garnish with dill, chives or caviar pearls. Alternately chop the onion and combine with chopped salmon and chives.
BROCCOLI & SPINACH WREATH
Baby spinach leaves
Broccoli or broccoli spears steamed for 5 minutes
Roasted large Bella/Vine tomatoes (180 ˚C for 30-40 minutes or until browned)
Fine sprouts & edible flowers to garnish
2 tablespoons honey
1 tablespoon wholegrain Dijon mustard 1/2 teaspoon salt 1 clove garlic, crushed/1 teaspoon garlic (optional)
1/2 teaspoon coarsely ground black pepper 1/4 cup vinegar-like white wine
3/4 cup olive oil
100g hazelnuts, chopped
100g cashew nuts, chopped
2 tablespoons ground cumin
2 tablespoons ground coriander
¼ cup white sesame seeds
¼ teaspoon black pepper
1 teaspoon castor sugar
½ teaspoon dried chilli
4 tablespoons biltong powder OR ½ teaspoon salt
1. Toast the nuts in a dry pan.
2. Toward the end of toasting-or just as the nuts start to brown, add the sesame seeds.
3. Toast together until evenly browned and remove pan from heat.
4. Add the spices and toss in the warm pan. Add remaining ingredients.
COOK’s Notes: This Dukkah is delicious served warm with crusty bread and olive oil as a starter
FETA TRUFFLES (24)
1 tub (250g) medium fat firm cream cheese like Lancewood, Woolworths or even Philadelphia
½ tub (100g) Danish-style/modified feta (any more is too salty)
½ cup grated cheddar or gouda cheese
1. Process ingredients until smooth then roll into balls.
2. Roll the balls into the dukkah and refrigerate until needed.
Toss the greens in the dressing and place in a wreath shape on a large platter. Add the tomatoes and truffles and garnish with little balls of sprouts and edible flowers.
6 extra large egg whites
400g castor sugar
1 tablespoon cocoa powder
1 tablespoon mazeina
1. Beat egg whites till stiff peaks form and gradually add sugar (for about a minute)
2. Whisk for another 2 minutes or until glossy and smooth. Add remaining ingredients.
3. Smear in a tray form, allowing more meringue around the edges-as if to create a shallow bowl
4. Bake for 1 hour at 150 ˚C
SALTED CARAMEL SAUCE with a method twist
1 cup granulated white sugar
¼ cup water
1 cup of cream
1 teaspoon Maldon salt
1. Place the sugar and the water in a pot with a glass lid. Bring to the boil and then caramelise, swirling the pot every now and then but try not to remove the lid-the steam will stop crystallisation.
2. As the colour starts to change to a syrup colour, you should start to smell caramel and the bubbles lessen, turn down the heat or remove from heat while swirling. You want to grab the caramel as it starts to change colour as it keeps cooking further due to its extreme heat.
3. Pour the cream in the light brown caramel-it will spit and bubble, just keep swirling or stirring. Add the Maldon salt and bottle.
CHOCOLATE ALTERNATIVE TO SALTED CARAMEL SAUCE
Beat 1 jar (350g) Nutella with 1 tin of condensed milk. Fold through the whipped cream.
GARNISH AND ASSEMBLE
Whip 1 L of cream and dollop on the pavlova. Top with sweets/chocolates and drizzle sauce over .
Top with broken shards and chopped bits of 3 or more of the following: Crunchie or honeycomb, Hazelnuts or Lindt Hazelnut, Chuckles, Peanut Brittle, Snickers, Nougat or caramel popcorn.
1 beef fillet (approximately 1.7- 2 kg)
Maldon salt, black pepper, butter and fresh rocket to serve
1. Set your oven to the highest temperature (260 ˚)
2. Sear your fillet in butter-in either a non-stick pan or the oven tray you will be using (just brown all sides)
3. Sprinkle with Maldon salt and pepper and place the fillet in the oven-in your tray or transfer to a baking tray with a non-stick mat.
4. Place the tray into the oven for 15 minutes.
5. Turn fillet over and cook for a further 10-15 minutes or until your liking.
6. Remove from oven and wrap in foil until cool before slicing thinly.
7. Place on a platter of rocket and dollop with the dressing
ORANGE, PEPPERCORN AND SRIRACHA DRESSING
1 Tablespoon zest or the grated zest of one orange
Juice of 2 oranges/about ½ cup or up to 150 ml juice
½ cup soy sauce
2 tablespoons brown sugar/Xylitol
2 tablespoons honey
½ cup balsamic vinegar
1 tablespoon smoky or plain Sriracha sauce
• Bring ingredients to boil then reduce for about 10-15 minutes-should reduce to about 1 cup. Cool
1 small punnet of spring onions sliced
½ punnet (15g) fresh coriander finely chopped
2 tablespoons drained brine-packed green peppercorns
1/3 cup /80ml extra virgin olive oil
1 – 2 cups cream
• Add to the reduced syrup and drizzle over fillet . Delicious on sweet potatoes as a salad!
MISO TERIYAKE PORK RIB EYE
1 pork rib eye (neck) suitable for your crowd. The sauce will stretch up to a 1.8kg roast.
1 tablespoon fresh ginger or 2 ginger nut balls in syrup, chopped
½ teaspoon dried chilli/ 1 tablespoon Sriracha sauce
½ cup brown sugar
2 tablespoons Miso
½ cup rice wine or pale dry sherry
1 bottle Lee Kum Kee Teriyaki sauce
1-2 cups water (+ more as you need)
1 teaspoon mixed spice or Chinese 5 spice
1. Combine sauce ingredients
2. Pour over pork
3. Cover and cook for 2 ½-3 hours at 180˚C turning halfway through and checking the liquid.
CUCUMBER AND POMEGRANATE SALAD
1 tablespoon black sesame seeds
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 small tub pomegranate rubies
2 cucumbers, sliced into thick match sticks or ribbons, discarding the seeds. Alternatively make ribbons using a Spirulina and whole cucumber and simply drain the cucumbers before using.
• Combine dressing ingredients and toss through cucumber
• Place on a platter and flake pork and sauce on top. Garnish with pomegranate rubies.