Delicious Tomato Sauce

Simple, yet flavoursome. The key is to extract the flavours by careful frying to caramelize the ingredients.

Tomato Sauce
1 kg fresh tomatoes, peeled, chopped
or
1 x 425 g tinned tomatoes in juice
1 onion, finely chopped
1-2 garlic, finely chopped
3 T olive oil
1/2 t basil
1/4 t thyme
salt, pepper to taste



1. Using 1 T olive oil, fry the onion on gentle heat until light golden brown. Add more oil as needed. Allow around 30 minutes. Add garlic towards the end so as not to burn.

2. Remove the onion and garlic. Add remaining oil. Pour in the tomatoes and fry at high temperature until reduced. Lower temperature and fry until orange oil starts to separate and the mixture is thick. Return the onion and garlic.

3. Season with salt and pepper. Add herbs. Remove from heat.

Use the tomato sauce as a base for pasta sauce like marinara, and with chilli mussels.

Fettuccine Marinara
For 2 serves
300 g seafood (fish, prawn, mussel, squid)
2 t olive oil
1-2 c stock or water
1 batch tomato sauce as above
200 g fettuccine (dried)

1. Heat the olive oil in pan until smoking. Toss in the seafood and cook for 2 minutes until the flesh starts turning white. Remove.
2. Deglaze pan with stock or water.
3. Add tomato sauce. Cook until thickened.
4. In a separate pot boil the fettuccine for 10 minutes until cooked. Drain.
5. Add the seafood to the tomato sauce. Remove from heat and serve immediately over the fettuccine.

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Spaetzle

There are many ways of making Geman spaetzle noodles. The only way to make edible spaetzle according to John is by using his method which entails beating a batter to develop the gluten. The resultant noodles have a bite similar to al dente pasta. Here is a never blogged before method of making spaetzle which requires no special kitchen gadget.

1/3 c flour (approximately), for batter
1/4 c water
1/4 c flour, for dusting



Beat 1/3 c flour and 1/4 c water until the batter becomes stringy. Allow 5-10 minutes beating with a wooden spoon. When ready, the batter easily pulls into ribbons as pictured. Rest 30 minutes.



Place the remaining flour on a chopping board. Pour the batter over the flour.



Using a spatula, lift and slightly roll the batter lengthwise while patting in the flour.



Continue working with the spatula until all the flour is incorporated. The finished dough is soft and stretchy.



Dust a knife with flour. Cut the dough crosswise into 1 cm thick strips.



Immediately after cutting, throw the noodle strips into rapidly boiling water. Cook for 5 minutes. Drain. Serve with sausage and sauerkraut.

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Pumpkin Scones

Lady Florence Bjelke-Petersen, the wife of a former Queensland premier made famous the pumpkin scones. This is a rich version using sour cream for extra flavour.

150 g cooked pumpkin puree, see below
1 T (20 g) butter, melted or milk
125 g (1/2 c) sour cream
225 g (1.5 c) SR flour, sifted
pinch salt

1. Sift flour with salt.
2. Add cream, pumpkin and butter. Mix to a soft dough with a wooden spoon. Do not overwork.
3. Place dough on a floured surface. Using floured hands, pat dough out to 2 cm thickness.
4. Cut into 5 cm rounds.
5. Place on buttered baking tray.
6. Brush with milk.
7. Bake at 220 degrees Celsius for 10-15 minutes until golden and bottoms sound hollow when tapped.

Pumpkin Puree
Place 250 g of pumpkin in a glass bowl. Add 1 T of water. Cover. Microwave for 4 minutes until soft. Drain. Push through a sieve. Discard the skin. Yields about 150 g puree.

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French Dinner

Birthday dinner prepared by "Masterchef" Noodle Cook at 5 star restaurant "39" in Sorrento.



Entree
Salad of caramelised Beurre Bosc pear, chicory, Camembert, blue cheese crumbs and nuts, dressed with lemon and Dijon mustard



Main
Assiette plate of roasted chicken with tarragon cream sauce, chicken mousse with creamy broccoli puree, honey glazed carrots and roasted potato and skins



Dessert
Apple tarte tatin smothered with buttery toffee sauce, served with creme fraiche

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The Life Changing Moment

Everyone has one of those life changing moments. For Noodle Cook, and any masterchef wannabe, it has to be that memorable meal. It was the first French meal, eaten at Marcel's in the King Street tourist precinct, Toronto. Prices were great after the downturn from chicken flu and mad cow disease. Besides, no-one would pass up a fine dining restaurant meal after a conference field trip that went from west to east coast of Canada. Of course with John, the expert at food criticising, on hand to pay for the meal, it was too good an opportunity.

The difference with this meal was the ambience, complete with music and rustic French decor. Up until that moment in time on 27 July, 2003, fine dining was strictly for business with clients, and savouring the beautiful flavours built into the tiny squiggle of a well made sauce wasn't a privilege to enjoy while doing business.

Moules Poulette $8.75
Mussels in Chardonnay wine, herb and cream sauce

Noisettes d'agneau grillees, reduction de romarin et baie de genievre, mousseline de pommes de terre au pesto $19.50
Roasted lamb loin, with rosemary-juniper reduction and pesto mashed potato

Mille feuilles a la meringue avec une mousse a la mangue et coulis de framboises
Meringue mille feuilles filled with a mango mousse and served with a raspberry sauce

Escargots au basilic frais, ail roti, consomme de tomates et sauvignon blanc $8.75
Snails with fresh basil, roasted garlic, tomato sauvignon blanc broth

Saumon de l'Atlantique saute au fenouil et poivre, riz sauvage et beurre blanc aux fruits de la passion $19.50
Fennel-pepper seared Atlantic salmon fillet with wild rice pilaf and passion fruit beurre-blanc

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A Special Anniversary Celebration

May is the birthday month for John, Noodle Cook, John's sister, Oz Grunt, Ninja Nath, and Cathy Road Runner. It's a special month for Ninja Nath who turns 18. His advice is "Enjoy your school years!" The Atrium restaurant at Burswood offered complimentary champagne and a chocolate mousse cake for the celebration.

May 15 is extra special as it is none other than Noodle Cook's birthday. It is also the day that Noodle Cook's sister received a life saving kidney, a year ago. Today, is the anniversary of the greatest present that anyone can possible receive, the gift of life.

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A Dark Secret

If you have been following fairytale romances as a lead up to the Royal Wedding, then read on, for part 2 of the one that happens at the other end of the scale, down under, at "An Electronic Restaurant" where dreams sometimes come true. Re-cap part 1.

So, it isn't THE ring, or rather THE diamond.

Instead, it's a diamond pendant, more correctly, a pearl with MICRO-diamonds. Wait, there's still more...



There's a dark secret waiting....... Behind the pendant is a black diamond.

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Lazarus

Modern day miracles do happen. Just look at these plants which suffered transplant shock after moving to harsh seaside conditions at Sorrento at the height of summer heat.

The lemon myrtle pictured above receives sun damage, but somehow recovers, with leaves intact.



The riberry plant dries up into twigs, and then unexpectedly rejuvenates with fresh pink foliage.



The lilly pilly, cousin Baby Ben, dries up and drops its leaves in sympathy with the riberry. Like the riberry, it too starts putting out new growth when all seem lost.



When the jam wattle (acacia acuminata), host for the quandong, went down to one leaf, the quandong struggled to survive. Miraculously, the wattle sprouts fresh pinnate leaves, unlike the fine strappy leaves seen previously. It looks like the quandong is going to survive thanks to the mateship of the acacia.

Sadly, out of the bush tucker plants, the two least expected to perish, the salt bush and midyim berry fail to make it in their new home. RIP.

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Decadant Chocolate Fondant

A decadent chocolate fondant made with dark chocolate containing 70% cocoa solids. Spongy on the outside with a luscious, soft, smooth centre. Serve with homemade yoghurt ice cream and fruit sauce. Raspberry pairs well with chocolate. For cocoa powder and mocha fondants, refer to the earlier post here.



This recipe is adapted from Gordon Ramsay on BBC. The main ingredients are equal in weights to a whole egg. By cup measurements, use 1/2 c for the flour and 1/4 c for the rest of ingredients. The batter can be made by creaming or sponge methods.

Quantities for 6 small espresso cup servings:

50 g butter
50 g quality dark chocolate (70% cocoa mass), chopped
50 g sugar
1 egg
1 yolk (or 1 T of milk)
50 g plain flour, sifted

1. In a microwave, melt the butter. Stir in the chopped chocolate and allow to melt.
2. While the chocolate mixture is cooling, whisk sugar, egg and yolk in a bowl over hot boiled water until very thick. Allow 10 minutes with an electric mixer. Remove from the heat.
3. Fold in the chocolate mixture.
4. Fold in the flour.
5. Pour into 6 greased and bottom lined espresso cups or equivalent. Allow around 40-45 g of batter per cup.
6. Chilled for at least an hour or more.
7. Bake at 180 degrees Celsius for around 8 minutes, just as the batter domes and looks cooked. A skewer comes out with thickened batter.
8. Rest for 2 minutes.
9. Turnout and dust with icing sugar. Serve straight away, with ice cream and fruit sauce (see below).




Easy Raspberry Sauce
There are times when making a fruit coulis from out of season fruits isn't practical. Here's an alternative:

1 T raspberry jam, strained
1 T raspberry cordial
1/2 t cornstarch
2 T water
1 t lemon juice, optional

Combine ingredients. Microwave in 30 seconds burst until thickened.

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A Childhood Secret

Childhood is arriving home to the smell of baking. It takes ANZAC 2011 for John to experience that lost childhood, of savouring a homemade ANZAC biscuit. To make up lost time, 36 biscuits vanish in 3 days.

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Potato

The humble potato lends itself to many dishes. Bland on its own, it is perfect for adding flavours to complement main dishes. Here are ideas:

Potato gratin (dauphinois)
Potato boulangere
Baked jacket potato
Potato galette
Potato tart, quiche and pizza
Potato chips, skins and wedges
Potato mash
Potato rosti and fritters
Potato salad
Potato masala
Potato soup
Potato gnocchi
Potato paratha

Potato has high potassium. Water from boiling potatoes and the discarded skins make a wonderful fertiliser for potted herbs.

To par cook whole potatoes:
Score with a sharp knife and microwave 2 minutes/200 g or
Boil for 15 minutes

To cook whole potatoes:
Score with a sharp knife and microwave 4 minutes/200 g or
Bring to boil and simmer for 40 minutes

To bake whole potatoes:
Bake for 40 minutes at 180 degrees Celsius until soft when tested with a skewer.

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Shepherd's Pie with Middle Eastern Style Spiced Lamb

The classic Shepherd's Pie undergoes a makeover with the addition of exotic baharat, a Middle Eastern spice mix which combines sweet and warm elements, like cinnamon, nutmeg and cloves with a subtle curry aroma from cumin and coriander. The baharat together with lemon zest, and lemon myrtle give the dish a Moroccan flavour. Serve with boiled vegetable dressed with lemon, and crispy minted potato skins as a side dish.



Spiced Lamb Mince
Adapted from "The Hairy Biker's Cook Off"

500 g lamb mince
1 T olive oil
1 onion, finely diced
1 carrot, finely diced
2 celery sticks, finely diced
1 garlic, smashed
2 T plain flour
500 mL stock or water
1 x 425 g tinned tomatoes in juice
1 bay leaf
2 t baharat, see below
1 T Worcestershire sauce, omited for this dish
1 t lemon zest
1 lemon myrtle leaf
1/2 t salt

1. In a frying pan, add 1 t of olive oil.
2. Render fat from the lamb mince and continue to fry the mince in its fat until brown. Remove the mince and drain the oil.
3. Add more olive oil. Fry onions until soft. Add garlic, celery and carrot. Saute until the vegetables starts to soften. Allow 10 minutes.
4. Return the lamb mince. Stir in the flour and baharat.
5. Add stock and tomatoes. Top with enough water to cover the mince. Add bay leaf.
6. Cover and simmer for 30 minutes. Remove cover and reduce to a thick sauce.
7. Add lemon zest and lemon myrtle. Season to taste.
8. Remove from heat. Discard bay leaf.

Potato Mash

4 (800 g) potatoes
1/4 c cream
1/4 c milk
1 t butter, optional
salt

Boil the potatoes with skins for 40 minutes until soft. Carefully slice off the skins with 3 mm of flesh and reserve. Press potatoes through a sieve. Add cream, milk and butter. Season to taste.

Crispy Potato Skins

Skins from 4 boiled potatoes
1/4 t paprika
1/8 t pepper
1/8 t salt
1/8 t mint or thyme
2 t olive oil

Place potato skins on a baking tray. Sprinkle with paprika, pepper, salt and herb. Drizzle with olive oil. Bake at 220 degrees Celsius for 10-15 minutes until golden and crisp. Serve as as side dish with yoghurt or sour cream.

Baharat

1/2 t cardamom powder
3 cloves
1 t cinnamon powder
1/4 t nutmeg powder
2 t cumin seeds, roasted
1 t coriander powder
1/2 t turmeric
2 t paprika
1 t peppercorn

Mill and store in an airtight jar.

To make the Shepherd's Pie
1. Place cooked mince in a 20 cm casserole.
2. Top with potato mash.
3. Mark the mash with a fork.
4. Dot with 1 t butter.
5. Bake at 180 degrees Celsius for 20-30 minutes until golden

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Spices - Fresh Bay Salt

Fresh bay salt seems an unusual seasoning. In its raw state, the bay leaf smells over powering. However, the aroma mellows on cooking. This spice is fantastic for grilled or roasted pork.

Adapted from Jamie Oliver's cookbook, "Jamie's Kitchen".

1 t fennel seeds
10 bay leaves
2 T salt

Pulverize in a spice mill or use a mortar and pestle. Use fresh or keep in a jar in the pantry. Apply as a rub on meat like pork.

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Spices - Tandoori Paste

Indian grilled meats are typically seasoned with a red tandoori spice paste and cooked in a hot tandoor oven. The main flavour in a ready-made tandoori paste is cardamom, and the red colour comes from mild Kashmiri chilli and paprika. Since cardamom produces a very strong aroma, only a small amount is used. Hence it is sometimes not listed as an ingredient. Instead, garam masala is often used as most blends carry cardamom as well as small amounts of the warm spices like cloves and cinnamon to enhance the depth of flavour.

Main ingredients:
2 T lemon juice
1 T crushed garlic
1 T crushed ginger
1/2 t ground cardamom seeds (4 cardamom pods, husk removed)
2 t Kashmiri chilli powder (mild)
2 t paprika

Additional ingredients or 1 T garam masala
1 t ground pepper
1 t cumin seeds
1 t coriander seeds
2 cloves
1 cm cinnamon quill
1 t dried mint
pinch of saffron, optional

Mill the dry spices and make into paste with the ginger, garlic and lemon juice. Store in the refrigerator. To use, add 2 tablespoon of spice paste to 2 tablespoon of yoghurt for every 300 g of meat. Marinate the meat in the fridge overnight. Cook in a very hot oven (maximum power on domestic oven) for 10 minutes.

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Spices - Thai Coriander and Pepper

A basic Thai flavour to use on its own or make into a green curry paste.
From Charmaine Solomon's Thai Cookbook

1 T chopped garlic
2 t salt
2 T whole black peppercorns, milled
2 c chopped whole coriander with roots
2 T lemon juice

Blend everything. Store in an airtight jar in the fridge.

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Spices - Southern Fried Chicken

The Colonel's secret 11 herbs and spices for Kentucky Fried Chicken may never be known to everyone. Here's a version which tastes very similar:

2 T paprika
1 t chilli
2 t sage
1 t basil
1 t oregano
1 t marjoram
1 t rosemary
1 t thyme
1 t pepper
1 t onion powder
1 t garlic powder
2 t salt, optional

To use in seasoned flour for coating before frying, add the herbs and spices to 1 cup of flour. If the chicken is brined before cooking, omit the salt from the recipe.

Brine for Chicken
For a 5% solution
50 g salt
20 g sugar
1 L water

Dissolve salt and sugar in the water. Soak chicken pieces for 1-2 hours or overnight for a whole chicken. Rinse well and dry. Apply spice rub.

Check out this post on quick brining.

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