Lost in Victorian Bush Fire
Dr Chris, where are you? Last night Channel 7 said you were missing. Now no longer. Lost.
Donate to RED CROSS Victorian Bushfire Appeal 2009.
Help Victorian Bush Fire Survivors
Monday, February 09, 2009
Sunday, February 08, 2009
Paper Chef 37 All In One Terrine
Paper Chef 37: Liver, cheese, oregano, chestnut
Everything goes into a terrine, and there you have Paper Chef 37. Where's the challenge??
... still to come pate pastries. Sadly the challenge was abandoned due to the bush fires in Victoria. The liver pate recipe is given below.
Finnish Liver Pate
Adapted from The Worldwide Gourmet
500 g ox liver
salt, water
2 tablespoons dry sherry
1 cup (100 g) dried light rye bread crumbs
300 mL whipping cream or substitute with milk and cream cheese
100 mL milk
4 tablespoons (60 g) water chestnut flour
2 onions, chopped
2 tablespoon butter
2 eggs
Seasonings:
2 teaspoon salt
1 teaspoon sugar
1 teaspoon freshly ground pepper
1 teaspoon ground ginger, optional
1 teaspoon marjoram or substitute oregano, optional
1. Cut the liver in 5 cm cubes. Remove membranes and tubes. Soak in lightly salted water for 30 minutes in the refrigerator. Drain and rinse well. Pat dry. Marinade in dry sherry for 30 minutes. Keep chill until ready to use.
2. Soak the bread crumbs in cream.
3. Whisk the milk and water chestnut flour until well blended. Strain into the soaked bread crumbs and mix well.
4. Saute the onion in butter until soft. Cool. Puree. Add to the bread crumbs mixture.
5. Puree the liver. Add seasoning.
6. Using a stick blender, blend the liver with the bread crumbs mixture.
7. Blend in the eggs.
8. Transfer the mixture to a terrine lined with baking paper. Place a cartouche over the terrine and then cover with foil.
9. Place the terrine in hot water bath in an oven preheated at 180 degrees Celsius. Reduce temperature and bake at 110 degrees Celsius for 2.5 hours. Cool.
10. Chill until required. Serve with lingonberry jam, such as "Lingonsylt" jelly from IKEA.
Creme Brulee
To make make an attractive dessert, wrap chilled creme brulee in ready to eat cream cheese pastry made with toasted glutinous rice flour. Serve with a fruit sauce.
Creme Brulee
Adapted from Chubby Hubby
4 egg yolks (20 g each)
300 mL whipping cream
50 mL milk
50 g sugar
1 teaspoon water chestnut flour, optional, stablizer
1 teaspoon cocoa, optional for chocolate flavour
1 teaspoon wattleseed, optional for chocolate flavour
75 g fine brown sugar, optional, for crust
1. Combine everything except brown sugar. Whisk lightly to combine and dissolve the sugar.
2. Strain into a jug. The foam makes an attractive crust.
3. Pour into 6 small ramekins, or espresso cups. Use silicon bakeware for unmolded creme brulee.
4. Place in a hot water bath and bake at 110 degrees Celsius for 1-1.5 hours.
5. Remove from the oven and chill overnight. Freeze if using silicon bakeware to aid unmolding. If frozen, then thaw in the refrigerator 6 hours before serving.
6. To make the sugar crust, place the ramekins or espresso cup in an ice bath. Sprinkle the custard tops with brown sugar. Grill for 5 minutes in a preheated oven. Alternatively, use a brulee blowtorch. Omit this step if wrapping with pastry.
Cream Cheese Pastry
Adapted from Kuali
125 g toasted glutinous rice flour, available from oriental stores
180 ml milk
125 g icing sugar
60 g cream cheese
30 g melted butter (or 35 g whipping cream)
1/4 tsp salt
pinch ground lemon myrtle leave
1. Mix the ingredients to form a soft, pliable dough. Cover and rest for 20 minutes.
2. Divide into 30-40 gram portions depending on molds.
3. Roll out. Place a mound of filling and enclose before pushing into molds. If using pre-molded filling, wrap neatly and trim off excess.
4. Refrigerate or make close to serving. Best eaten within 2 hours, but can be refrigerated for up to 2 weeks.
Thursday, February 05, 2009
Paper Chef, the Alternative to Masterchef
Not everyone gets to star in TV shows like Masterchef Australia, and not everyone wants to be in a reality show for obvious reasons. There is an alternative: you can star in your own kitchen stadium, by participating in Paper Chef events, the internet equivalent of Iron Chef. This is a fun internet competition for anyone including professional chefs. It is your opportunity to boast of your cooking greatness (and failures) to the food bloggers around the world. You have one weekend to come up with a dish/menu that features 4 ingredients of which 3 comes from random selection from a list nominated by contestants and a 4th ingredient from the previous month's winner. Have fun!
Wednesday, February 04, 2009
The Dream Kitchen
Everyone dreams of a spanking new kitchen, including Noodle Cook. The reality is, a serviceable 1950's style stove (made in 2000's), with cracked ceramic top, faulty heating elements and loose oven door, compares just a touch less ideal than Chubby Hubby's new kitchen. But dreams are cheap...
Sunday, February 01, 2009
Geoscientists Helping Geoscientists
Here are a few banners to earmark your website. For help setting up your Blogger web, please click on the comment link at the bottom of this post to leave a message. You can also leave a private message using the Contact page.
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