Pimms with Green Peppercorns and Elderflower Cordial
Makes 8.
• 32 green
peppercorns in brine, drained and rinsed
• ice, for
serving
• 8 tablespoons
(2/3 cup) Pimms
• 8 tablespoons
(2/3 cup) Elderflower cordial
• 8 mint sprigs
• 8 cucumber
slices
• 4 cups soda
water, chilled
1. Chill 8 tall
glasses. Just before serving, place 4 peppercorns in the base of each glass,
gently crush with the back of a spoon.
2. Add a scoop of
ice to each glass and top each glass with 1 tablespoon of Pimms and 1
tablespoon Elderflower cordial.
3. Add the mint
and cucumber garnish and top with approximately ½ cup of soda water in each
glass. Serve.
food dept. fact: If you would like your cocktail a little sweeter or would like to try
something different, replace the soda water with lemonade or ginger ale.
Crab, Avocado Salad in Witlof with Salmon Roe
The witlof leaf serves as it's purpose as a mini bowl, leaving your other hand free for a cocktail or glass of bubbles.
Makes approx.
16 leaves.
• 2 green witlof
• 150g crab meat
• ½ firm avocado,
finely diced
• juice 1 lime
• 3 teaspoons
extra virgin olive oil
• salt and
freshly ground black pepper, to taste
• 50g salmon roe
• 1 tablespoon
snipped chives
• chive flowers,
for garnish
• extra, lime
wedges, for serving
1. Gently pull apart
the leaves from the witlof and trim the ends. Wash and dry them, arrange on a
serving platter.
2. Place the
crabmeat, avocado, lime juice, oil, salt and pepper in a small mixing bowl,
toss gently.
3. Place a heaped
teaspoon of the crab mixture in each witlof leaf and top with a little salmon
roe, chives and chive flowers. Serve with extra wedges of lime.
Lobster on Baby Brioche Rolls with Lemon Mayonnaise
Makes 16 rolls.
• 1 tablespoon cooking
salt
• 4 large green lobster
tails
• 1 quantity Baby
brioche rolls
• 1 quantity
Lemon mayonnaise
• 1 bunch chervil
• lemon wedges,
for serving
1. Place a large
boiler of water over a high heat and add the salt, bring to the boil.
2. Add the lobster
tails and reduce to a simmer. Cook the lobsters for 1 minute per 30 grams, eg
300g tails should be simmered for 10 minutes. Remove from the water and allow
to cool.
3. Once cold, use scissors
and snip down the underside of the lobster tail, crack open the tail and remove
the meat, cut into medallions and chill until ready to serve.
4. Warm the Baby
brioche buns and cut almost all the way through. Top with medallions of
lobster, Lemon mayonnaise and chervil sprigs.
5. Serve with
wedges of lemon to squeeze over.
food dept. fact: You can also use cooked prawns instead of lobster if you prefer.
Bake it yourself – Baby Brioche Rolls
The sweetness of the brioche rolls balances perfectly against the tang of the lemon mayonaisse, if you are feeleing time poor, order brioche rolls from your local baker.
Makes
approximately 16-18 baby rolls.
• ½ cup milk,
warmed
• 2 tablespoons
raw sugar
• 2 teaspoons
dried yeast
• 500g plain
flour
• ½ teaspoon salt
flakes
• 4 eggs, lightly
beaten
• 175g softened
butter, roughly diced
• extra, 1 egg
and extra, 1 tablespoon milk, for glazing
• sesame seeds
1. Combine the
milk, sugar and yeast in a jug and stir to combine. Allow to stand in a warm
place for 20 minutes to activate the yeast.
2. Place the flour
and salt in the bowl of an electric mixer, which is fitted with a dough hook.
Pour in the yeast mixture and eggs and mix to combine to dough.
3. With the mixer
running add the butter a few pieces at a time and mix for 5 minutes to create
an elastic and smooth dough. It will be a very soft dough.
4. Cover with a
clean towel and allow to stand in a warm place for 30 minutes or until the
dough has doubled in size.
5. Preheat oven to
200C. Punch down the dough and pull off 50g pieces of dough. Give it a knead on
the bench and shape into a roll. Don’t be tempted to add extra flour even
though it is a very soft dough, the amount of butter should stop it from
sticking to the bench. Repeat with the remaining dough, you should end up with
approximately 16-18 rolls.
6. Brush well with
the egg and milk glaze and then sprinkle with sesame seeds. Bake for 20 minute
or until a deep golden colour.
Lemon mayonnaise
Makes approx. 1
cup.
• 2 eggs
• 1 cup light
olive oil
• rind and juice
of 1 lemon
• ½ teaspoon salt
flakes
• freshly ground
black pepper
1. Combine all
ingredients in the jug of a Kitchen Aid Blender. Blend on the LIQUEFY mode for 10-15 seconds
or until thick and emulsified. Check the seasonings and add a little more lemon
juice, salt or pepper as needed. Store in the refrigerator for up to 2 weeks.
Use as required.
Hot Smoked Salmon and Watercress Salad with Crispy Potatoes
The smoking of
the salmon for this recipe is done using cedar planks over a gas, coal or wood
fired BBQ.
Serves 8.
• 4 cedar planks,
for barbecuing
• 12 baby new
potatoes
• olive oil
• salt flakes
• 8 salmon tail
fillets
• olive oil
• salt and
freshly ground black pepper
• 1 large bunch
watercress
• 1 bunch dill
• 2 bunches
asparagus, trimmed
• 1 quantity
Chardonnay and seeded mustard vinaigrette
1. Place the cedar
planks in a container of cold water and weigh down to keep the planks under
water, soak for a minimum of 2 hours, draining just before use.
2. Place the
potatoes in a pot of cold water and bring to the boil, once boiling cook for 15
minutes or until potatoes are soft when tested. Drain and allow to cool until
cold enough to handle.
3. Preheat the
oven to 190C. Cut the potatoes in half crossways and place cut side down on a
lined oven tray. Squash the potatoes with the palm of your hand until 1cm
thick.
4. Drizzle with
olive oil and sprinkle with salt flakes, bake for 30 minutes, turning over
after 15 minutes or until golden and crispy. Remove from the oven and allow to
cool.
5. Break the watercress
in to sprigs and wash, chill until ready to serve.
6. Preheat BBQ to
a medium heat. Place the salmon tails onto the cedar planks and rub with olive
oil, salt and freshly ground black pepper. Sprinkle over dill sprigs.
7. Place over the
grill side of the BBQ and cover with the bbq lid or foil, cook for 10-15
minutes. Cooking time will depend on the size of the salmon pieces and the
temperature of the BBQ.
8. Once the salmon
has cooked, chargrill the asparagus spears for 2-3 minutes turning several
times.
9. Arrange the
watercress, crispy potatoes, asparagus and salmon on a serving platter and
drizzle with the dressing.
Chardonnay and Seeded Mustard Vinaigrette
Makes 1 cup.
• ½ cup
chardonnay vinegar
• ½ cup extra virgin
olive oil
• 1 tablespoon
seeded mustard
• 1 teaspoon raw
sugar
• salt flakes and
freshly ground black pepper, to taste
1. Combine all
ingredients in a jar and shake to combine, use as required.
food dept. fact: You can buy cedar planks designed especially for cooking on the BBQ and
imparting a delicious and smoky flavour. Look for them in a good BBQ or kitchenware
shop. BBQ over the grill side of a gas BBQ
or over a wood or coal BBQ.
Frozen Passionfruit Pavlova Wreath
It is true the food dept. have reinvented the Aussie pav! It's simple, smash up your meringues or a store bought pavlova and mix it up with passionfruit curd and a cream mixture, freeze and 4 hours later you have an adorable Christmas wreath or dessert for New Years eve.
Serves 10-12.
• 8 egg yolks
• 2/3 cup caster
sugar
• seeds from 1
vanilla pod
• 250g mascarpone
• 600ml thickened
cream, whipped to soft peaks and chilled
• 1 quantity
Meringues
• 1 quantity Passion
fruit curd
• 3 passion fruit
and extra 3, for serving
• red currants,
for serving
1. Combine the egg
yolks, sugar and vanilla seeds in a large heatproof bowl. Place over a pot of
simmering water, making sure the water doesn’t touch the base of the bowl. Beat
with an electric mixer for 5-6 minutes, until pale and fluffy and holds a
ribbon when you run the beaters over the top.
2. Remove from the
heat and continue to beat until cold.
3. Once cold, fold
through the mascarpone and then the whipped thickened cream.
4. Take 3 of the
meringues and cut into large chunks, approx. 2cm square. Gently fold through the cream mixture.
5. Take a large
ring pan or mold, approximately 2.5 litre capacity and spoon in 1/3 of the
cream meringue mixture. Dot approximately 1 tablespoon of the Passion fruit
curd and the pulp of 1 fresh passion fruit over the cream meringue. Repeat
again twice with the remaining cream mixture, meringues, passiofruit curd and
fresh passion fruit pulp to create 3 rough layers.
6. Using a skewer,
gently run it through the cream and curd mixture to marble it. Cover with
plastic wrap and freeze for 4 hours or overnight.
7. Unmold the
semifredo by dipping the tin into warm water for a few seconds and then turn
onto a serving platter. Serve with extra crushed meringues, curd and fresh passion
fruit. Garnish with red currants.
Meringues
Makes 6.
• 4 egg whites
• pinch salt
• 1 ¼ cups caster
sugar
• 2 teaspoons corn
flour
• 1 teaspoon
white vinegar
• 1 teaspoon pure
vanilla extract
1. Preheat oven to
120C. Beat egg whites and salt with an electric mixer until they form soft
peaks. Gradually sprinkle in the sugar, a quarter at a time and beat until
glossy. Add corn flour, vinegar and vanilla and beat on low until just mixed
through. Line a baking tray with baking paper. Using a 1 cup measure, place
mixture onto baking trays to form large meringues. Bake for 45 minutes. Turn
off the oven and allow the meringues to cool in the oven with the door ajar.
They should be crisp on the outside and marshmallowy in the centre.
Easy Passionfruit Curd
Makes 1¼ cups.
• 1/3 cup passion
fruit pulp (approx. 4 passion fruit)
• 2 eggs, lightly
beaten
• ½ cup sugar
•125g unsalted
butter, diced at room temperature
1. Combine the
passion fruit pulp, eggs and sugar in a saucepan over a medium-low heat.
2. Whisk
continuously until the curd thickens to coat the back of a spoon. Remove from
the heat and immediately add the diced butter and continue to whisk until the
butter has melted. Allow to cool.
The Food Dept.'s Berry Cherry Snow Cones
Makes 8 x 1 cup
snow cones.
• 3 cups caster
sugar
• 2 cups water
• 250g punnet
strawberries, roughly chopped
• 2 x 125g
punnets raspberries
• 250g cherries,
pitted
• juice 1 lemon
• 8 cup ice cubes
1. To make the
cherry berry cordial, combine the caster sugar and water in a saucepan and stir
to dissolve the sugar over a medium heat. Once dissolved, bring to the boil and
cook for 1 minute. Remove from the heat.
2. Combine the
berries and cherries in a large mixing bowl and add the lemon juice. Using a
potato masher, gently squash the fruit to release the juices without completely
crushing it.
3. Pour the hot
sugar syrup over the crushed fruit and gently mix. Allow to cool and then
refrigerate for 48 hours.
4. Strain through
muslin and then decant into sterilized bottle, store in the refrigerator for up
to 1 month. Makes approximately 1 litre.
5. To make the
snow cones, place 2 cups ice cubes into a Kitchen Aid Blender and crush the ice
using the CRUSH ICE mode. Pour the crushed ice into a large plastic container
and place in the freezer until ready to use. Repeat with remaining ice cubes.
6. Scoop the
crushed ice into paper cones and drizzle with the berry cherry cordial, serve immediately.
food dept. fact: Keep the left over fruit pulp from the cordial to serve over ice cream or
top a pavlova. You can also puree the fruit to make a delicious fruit coulis.
WIN a KitchenAid blender in our first ever Christmas comp. All
you need to do is be a the food dept subscriber and photograph a recipe
which uses a blender then upload your pic onto instagram or our Facebook page using the hashtag #TFDblender. We know you are all super creative, so our favourite pic will win an Artisan Blender in Empire Red from our friends at KitchenAid Australia and New Zealand,
KitchenAid Artisan Blender valued at $249! The comp ends on December
24th, so get your entries in. This comp is only open
to Australian and New Zealand residents. Good luck!
See how cool the KitchenAid blender is with this little video http://www.youtube.com/watch?v=oVoFSYa0lUk
Thank you to KitchenAid for supplying us with the blender for our shoot.
Recipes: Sally Courtney, Art direction: Anne
Marie Cummins, Styling: David Morgan
With special thanks to everyone on our summer holiday:
Our lovely photography assistant, Leanna and our new models, Smith, Lily, Eliza, Lachlan and Piper. A big thank you to Fay who looks after her grandkids every time we shoot. And lastly to Howie and Frances for saying yes.
