Wednesday, November 5, 2014

Hello and some recipes for you

Hello hello,

Pheewwww it has been a while since an update. Bistronomy has been going along swimmingly and I am excited to let you know that as of January next year the French and German additions will be available. Woop woop hurrah - I should receive the translated versions shortly and I can't wait to see them, it has been a bit of a dream of mine to have a book translated. I'll be posting the regular weekly recipes here in between working on book 3 which is due out by Christmas next year - talk about planning ahead! 

Here are a few recipes for a feature I did for a Semillon wine matching feature in the always fantastic James Halliday Magazine. Enjoy!





I'm starting some food writing workshops with the Essential Ingredient in Rozelle - my local home away from home in November - should be a lot of fun.  

Food Writing – Katrina Meynink

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Presenter: Katrina Meynink
Date: 22/11/2014
Time: 10:00 AM - 12:00 PM
Location: The Essential Ingredient Cooking School Rozelle
Price: $95.00
Format: No Categories
Join Katrina Meynink in learning the secret to the perfect recipe! Sharing her knowledge of the industry and how she herself got into food writing, Katrina will guide you through crafting your own recipes while showing you techniques for using the senses in order to successfully write about food and cooking.
Learn about different styles of writing and how written style can affect your own output, be exposed to the writings of leaders in various areas of cooking expertise & gain insight into how you can turn your writing into a career with blogging, food journalism & even cookbook authoring!
All classes and events require closed-in shoes.

About The Chef

Katrina MeyninkKatrina Meynink is a freelance food writer and author. She regularly contributes to national and international food magazines and writes weekly for Fairfax’s Daily Life. Her first cookbook Kitchen Coquette (Allen & Unwin), was awarded Best First Cookbook (Australia) at the Gourmand World Food Cookbook Awards and her second cookbook Bistronomy: French Food Unbound was released in September this year with Murdoch Books.
Katrina has a Masters in Gastronomy from Le Cordon Bleu and the University of Adelaide, an Advanced Diploma in Taste from the University of Reims, France and Hautes Etudes du Gout, Paris as well as culinary training from Le Cordon Bleu and tertiary qualifications in journalism. Katrina has received numerous scholarships and grants for her writing from the James Beard Foundation and the Culinary Trust USA, most recently being awarded the highly coveted Julia Child Grant for Research.

Wednesday, October 29, 2014

Mango, Passionfruit Coconut pops with kaffir lime sugar and chilli salt.



Here's the truth. I'm not particularly built for making cold desserts. Love them. Hells yes, I am human after all. But it's not often I find myself going into the kitchen with the inspiration for procuring an ice cream influenced dessert from the ravages of my mind. That is until I need to remind myself of summer holidays in Asia like it was nobodies business.
I became obsessed with the dipping of fruit or sweet ices in a chilli sugar and salt combo when I was cooking in Thailand. There is something about being in the hot sun, shoving something cold and sweet in your mouth only to have it followed by this tart, zinging and saccharine sensation that has you smacking your lips and rubbing your cheeks just in front of your ears as the saliva flows only to move to your forehead as the cold headache rages. It might look strange but the party of reactions is sensational.
The weather of late has been questionable to say the least so you are obviously going to have to pick your day/moment to enjoy these to their full effect. And if you want to make a more grown up version, a healthy dash of white rum through the mango mix will help that along nicely. I won't tell anyone. I just expect hope for an an invite so I can share one with you.
Ingredients

Makes 6

Ice pops
Flesh of 1 large mango, chopped
Juice and pulp of 4 passionfruits
200ml coconut milk
palm sugar to taste
dash of lime juice
Dipping sugar salt
3 kaffir lime leaves, deveined, very finely chopped
1 tablespoon caster sugar
1 tsp dried thai chilli
Method
Add the kaffir lime and chilli salt ingredients in a small bowl and toss to combine.
Add the mango and passion fruit to a blender and pulse until a puree – be careful not to over pulse as you want the passionfruit seeds to retain their shape and texture not become little black nightmares that will get stuck in your teeth.  
Scoop the mixture into the base of 6 ice cream moulds.
Add the coconut milk, lime juice and palm sugar (if using) to a saucepan and place over low heat. Cook, stirring often, until the sugar has melted and is fully incorporated into the milk. Gently pour over the top of the mango mixture in the moulds then place the moulds in the freezer until firm (at least 3 hours). Run the moulds briefly under hot water to separate the ice creams and serve immediately with the chilli dipping mixture.

Wednesday, October 15, 2014

A pretty cous cous salad

Time to call a spade a spade and be honest about one thing. Cous cous is two minute noodles for grown-ups. It’s just a bit of weirdly rubbery, but rewardingly tasty stuff that gets boiled in water, lathered in seasoning and inhaled at warp speed with a kind of undimmed fury.

I’ve embraced the notion of dressing it up here with salad that is as close as you might get to eating a bunch of flowers from a plate. Pretty non? There is an emphasis on fresh herbs and some zingy fruit pieces which lightens the whole proposition and if you were wanting to make a real meal out of it, serve it with a silky hummus whipped up with tahini and lots of fluffy, warm flatbread washed down with icy cold white wine. Yep that is definitely a meal for grown ups.
 Serves 4

Ingredients
1 tbsp olive oil
170g Israeli cous cous
500ml chicken stock
pinch saffron threads
1 ruby red grapefruit, peeled, segmented
saffron threads
1 small handful of cranberries
1 small handful of watercress leaves
6 tbsp Persian feta
1 tbsp dried flowers*

Dressing
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp brown sugar
1 tbsp pomegranate molasses

Method
Heat 1 tbsp oil in a saucepan over medium-high heat, add couscous and stir to toast and coat (1-2 minutes). Add chicken stock, saffron threads and a pinch of salt, bring to the boil, reduce heat to medium, cover and simmer until tender (8-10 minutes). Drain off any excess liquid and set aside. While the cous cous is still slightly warm, add the Persian feta and stir gently to combine. Turn out into a serving dish and top with remaining ingredients.
Mix the dressing ingredients, stir to combine and dissolve the sugar then drizzle over the dressing to taste, season with salt and pepper and serve immediately.


* Available from the Essential Ingredient or the Melbourne Food Depot

Wednesday, October 8, 2014

Golden Rough

I had what can only be described as an epic craving for a golden rough – that delightful disc of milk chocolate and coconut. No such luck. I feared it wasn't meant to be – they exist on Ebay in boxes of 100s yes but at any of my local food stores, no.
So I took it upon myself to make a dessert that would quell any current and future needs for all things chocolate and coconut. This is it and you are going to want to get face deep in it immediately. It's a hedonistic mix of coconut chocolate and buttermilk cake, vanilla and chocolate ice cream and coconut macarons. It will see my coconut chocolate fix (and yours) into the next millennium.
Obviously you are going to have more cake than what is needed but when is too much cake EVER a problem? Exactly. My thoughts also. You're welcome.
This also works just as well if you create your own 'mix ins' combining everything into a crunchy, cakey chilled mix to eat at warp speed causing cold headaches and the need to lie down immediately on the couch under the fan post consumption. The only way summer desserts should be consumed.

Ingredients
Chocolate coconut buttermilk cake
130g butter
225g brown sugar
75g caster sugar
2 eggs
225g plan flour
75g dutch cocoa powder
2 teaspoons bicarbonate soda
pinch of salt
300ml buttermilk
1 vanilla bean, seeds scraped
1 x 250g block of coconut milk chocolate, broken into chunks
coconut macarons (about 2 per serve)
Vanilla ice cream
Chocolate ice cream
Method
Preheat the oven to 180C.
Line a 20cm round cake tin with baking paper and set aside.
Beat the butter and sugars until pale and creamy. Add the eggs slowly, beating well after each egg is added. Sift the flour, cocoa and bicarbonate soda and salt in a bowl. Stir to combine before adding to the butter mixture, alternating with the buttermilk and vanilla seeds. With each addition, beat until the ingredients are mixed but be careful not to over mix. Gently fold through the chunks of coconut chocolate then pour into the cake tin and bake for 30 – 35 minutes or until a skewer inserted into the middle comes out clean. Leave to cool in the tin before turning out onto a wire rack to col completely.
Cut the cake and crumble about a quarter of it into a bowl. You want about ¼ cup of cake crumbs per serve so cut the cake according to the number of serves you require. Reserve, covered, until ready to serve.
To serve, place the cake crumb in the base of serving glasses. Top with a scoop of vanilla and chocolate ice cream, a few more cake crumbs and then one or two coconut macarons. Continue layering until you can't fit anymore in. Serve immediately.

Tuesday, October 7, 2014

Shredded duck dumpling with spiced hoi sin and green onion crunch


Makes 40

This is a quick, cheating version of dumplings where the craving outweighs the desire for a trip out for your secret local best; particularly so when that secret local seems to also be everyone elses and the idea of a line up or quick n dirty yum cha leaves you cold. 
The need for dumplings often comes on hard and fast – they are easily one of the most intensely powerful comforting foods ever devised by a species – silky skins barely containing a bolus of what one can only presume is meat and vegetable in varying degrees – quite simply they are ahhhmazing.
Despite the shortcuts of bought bbq duck  – there is still the folding and steaming effort involved here but the payoff is legendry. The sweetness of the hoi sin combined with the softness of the meat and the odd surprise crunch of crisp duck skin you accidently/purposefully left in there make these little pillows of goodness belong in the bedroom of your mouth. Immediately.

Ingredients
Dumplings
200g BBQ duck meat, coarsely shredded
2 egg yolks
1 carrot, peeled, grated
¼ cup Chinese cabbage, finely chopped
½ red onion, peeled, finely chopped
1/2 tablespoon freshly shredded ginger
1 tablespoon dark soy sauce
1 x 40 pack wonton wrappers (I used square wrappers)

Topping
2 green onions, finely chopped
fried shallots

Dipping sauce
½ tbsp. Aleppo pepper
½ cup hoi sin sauce or dark sweet soy sauce
Juice of ½ lime
1 tablespoon sesame seeds


To make the dumplings mix the dumpling ingredients (except for the wrappers) in a bowl.  Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel. Brush the edges of the wrappers with water and drop 1 tablespoon of the filling in the centres then fold all four corners to meet at a peak in centre and squeeze edges to seal. Place peak-side-up on a lightly floured tray and continue with remaining wrappers and duck filling.

Heat oil in a large frying pan, add dumplings, peak-side-up (making sure they don’t touch one another) and cook in batches over medium-high heat for 2 minutes or until golden. Transfer to a large bamboo steamer placed over a wok of boiling water and steam until skins are slightly translucent and filling is cooked through (4-6 minutes).
Combine the dipping sauce ingredients in a small bowl and stir to combine. Toss the fresh and cooked shallots. Top dumplings with the shallots mixture and serve with the dipping sauce.

Wednesday, September 24, 2014

Chocolate Vino Cotto Pavlova with Balsamic Strawberries and Basil


Chocolate Vino cotto Pavlova with Balsamic Strawberries and Basil 
This is the dessert that defines a season. Nothing beats a sneaky pav in the warm weather, one groaning with fruit and mascarpone cream whipped into submission.
This version is smooth, creamy, tart and sweet all at once – the refreshing meringue crunch and balsamic tingling on the tongue create a gustatory high worth savouring. I remember Maggie Beer adding vino cotto to chocolate pavlova as a way of cutting through the richness and adding a background sweetness. It’s genius. I also adore the similar flavour profiles from Anna Del Conte’s uber traditional balsamic strawberries so this dessert is simply two legends, coming together for a dessert that has big busty flavours stomping all over your tastebuds. I love combining macerated, fresh and dried strawberries – just to up the ante on the party in your mouth.
Obviously I always need to up the chocolate quota (story of my life) so I’ve pressed both milk and dark chocolate chunks into the meringue but feel free to leave this out if you don’t suffer the same affliction.

Ingredients 
Pavlova
6 free range egg whites
Pinch of salt
1 ½ cups caster sugar
¼ cup unsweetened dutch process cocoa powder
1 generous tablespoon vino cotto (or balsamic vinegar)
Handful of milk and dark lindt chocolate chunks (about 50g)
Balsamic strawberries
500g strawberries washed and hulled
1 ½ tablespoons caster sugar
1-2 tablespoons balsamic vinegar

500g Crème fraiche or mascarpone (to your taste)
250g wild strawberries (with stems if available)
1 handful dried strawberries
Balsamic glaze and basil leaves to serve

Method
Preheat the oven to 180C.Line a baking tray with baking paper and set aside
Beat the egg whites until soft peaks form. Add the salt then very gradually add the sugar, ensuring the sugar has dissolved and fully incorporated after the meringue has reached full peak. It should look stiff and shiny and if you rub some of the mixture between your fingers you shouldn’t feel any sugar granules. Sift in the cocoa and gently stir to combine – don’t worry if its not entirely uniform. Mound the meringue mixture onto the baking paper in a rough circle shape then smooth the sides and tops gently with a spatula keeping in mind the peaks and troughs keep it interesting.
Gently push the chocolate chunks into the meringue then place in the oven and cook for 60-70 minutes. Allow to cool.
To prepare the balsamic strawberries halve or quarter any larger strawberries. Sprinkle the strawberries with the sugar as soon as the meringue goes in the oven and gently toss to coat. About 30 minutes before serving pour the vinegar over the strawberries and toss again.
Plate the meringue and smear the crème fraiche over the top. Scatter over the balsamic strawberries then top with the fresh strawberries and the dried strawberries. Scatter over the basil leaves and drizzle any balsamic glaze if using then serve immediately.


Monday, September 8, 2014

Kitchen Kit Roadtest: Proline Series 5 Speed Cordless Hand Blender

This is not a paid post. Just wanted to clarify that up front. I thought it would be good if I was doing a giveaway with Bistronomy French Food Unbound and a KitchenAid hand blender that I give you a bit more info on what that actually entails.
A 5 speed cordless hand blender with 5 attachments and 2 blending arms so you can puree, chop, shred, froth and whisk your life away. It is charged using a lithium rechargeable battery and the battery life is really good.
Quite a few I've got to say. I am really impressed with the quality and useability of this blender AND the attachments are actually relevant to use. Too many times have I bought a 'kit' only to find the majority of attachments complete crap and a waste of my treasured cupboard space. Finally a product in tune with your needs in the kitchen.
  • The parts come in a container. Yes it looks a little bit like a briefcase but its handy. It means you aren't rummaging around your kitchen swearing profusely while you try to find the damn whisk attachment.
  • Its cordless. Such a big plus for mobility around the kitchen and it comes with a lithium-ion battery for charging. In other words it actually works and this machine holds power. I cannot tell you how good it is to be able to run around the kitchen without having it attached to a powerpoint. FREEDOM!
  • Pan and blade guards. If you want to froth a sauce reducing in the pan you can without fear of scratching your cookware. Genius right? 
  • Extended blending arms so you can blend in deep pots or bowls. Genius again.

The unit itself is pretty sleek while the box of attachments is a little bulkier but it is still streamlined and very very nice to use. It feels weighty in your hands but only in the sense of quality rather than any kind of cumbersome piece of equipment and usage is very intuitive - the controls exactly where you'd expect them to be on the unit etc etc.


Some of the parts are dishwasher safe and some are not. I feel like I am fighting the inevitable. Either handwash them all or live in fear of putting the wrong part in the dishwasher #storyofmylife.

I guess cost is also a factor. At $499 it's not something you are going to purchase on a whim but perhaps that's a good thing. Save yourself from the $80 crap and put the money towards something that will last. I have learnt the hard way many times before, you really do get what you pay for. And at least with this you can really see where the money goes. So yes it might pinch but you will be happy about it once you get into the kitchen with it.

So far I've used it for pureeing, smoothies, chopping and making emulsions and sauces. My final test (this weekend) will be using the whisk attachment to see how it battles eggwhites for meringue but so far so good. It is fast, precise and not noisy at all. Unlike other units where some attachments/components work better than others I really can't fault these and my pet hate - those blenders that screech like nails down a blackboard  - is thankfully not a concern.