Pork With Apple Sauce and Slaw

I love this quick recipe , it takes less than 30 minutes  to make and is both very tasty and inexpensive. It’s spring now but in winter this also warmed all the good bits inside.

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Ingredients:                                                                                                     Apple Sauce:

Pork medallions ( 200-250 grams per person)                                               Green Granny Smith Apples 2  (to make sauce for 4)

Greek Yogurt                                                                                                          White Whine

Mustard Dijon                                                                                                         Cinnamon stick

S & P                                                                                                                          Brown Sugar

Little Butter

Quick Slaw

red cabbage (qtr)

White Cabbage(qtr)

2 Spring Onions

Dill

parsley

Sour Cream Light

Mayo

Vinegar

Mustard

s&P

sugar

The How :

In A bowl marinate the pork medallions with Yogurt and mustard so all are covered well, place in fridge. marinate between 30-60 min.

Peal the apples cut into pieces place in a small saucepan, with a little butter . Cook for a couple of minutes , add the sugar, cinnamon stick and half a cup of wine top up with water so apples are covered. Cook for about 25 min until the apples are soft at a soft boil.

For the slaw chop both cabbages, spring onion and herbs and mix. To make dressing combine 2 table  spoons of  mayo and 2 table spoons of sour cream. Att a table-spoon of vinegar, tea spoon mustard, pinch of sugar s & p to taste.

Heat up a large frying pan with a little bit of olive oil.  Take medallion remove access marinate and  with the marinate place on the pan. Cook about 5-10 min each side. depending on the thickens. So just cooked through.

Take of pan and rest for 3-5 min.

In the mean time take the apples and blend with a hand blender , add a touch of cream and S & P to taste. Dress the salad with dressing and serve.

Viva La Pig

Becasse : Supper Club begins

I recently started a small supper club, with the aim to have a diverse group of people share  in delicious food and great wines. To kick of we decided to head to Becasse with the knowledge that the chef that has made this restaurant a fixture on the Sydney scene was looking at other places to fatten up the locals.

So on a Friday night where everyone was counting the seconds to their end of week drink with excitement we sat down a group of 14 in front of the kitchen to engage every sense as we embarked on our degustation journey .

1. Salad of marinated heirloom vegetables ; this was the official first course of the menu , yet we received a lovely gazpacho which proceeded this dish , and to be honest it felt like the supporting amuse bouche should have been the first course. The salad was beautiful constructed but I think lacked a little pow , flavours some how blended in together for me and all I could do was wishing I had a second helping of that gazpacho.

2 Marinated yellowfin tuna and shaved organic Wagyu beef : this dish was served with a chilled mushroom consomme.  The dish was  full flavour and yet so delicately balanced it felt fresh and light.

3. Slow cooked fillet of Queensland Murray Cod :  coming form a european background I  adore Salt, happily sourcing he best there is for my kitchen and very generously applying much more than is good for me to my meals. So I personally found the salty risotto with the cod delicious  although even for me almost verging on too salty . For many of my supper friends unfortunately it was little too much with salt being the main ingredient tasted and the gem little oysters even harder to find in the risotto as it overpowered the dish .

5. Roast Palmers Island mulloway : Last of the seafood dishes served with plump king prawns , was a  dish with  fabulous texture and sweetness . For many this was the standout dish of the night and I would have to agree.The smoked crustacean emulsion taking it to heavenly level of deliciousness.

4. Caramelised Kurobuta pork belly and braised pork tail : pork is that magical animal (in the famous words of Homer J . Simson) that does make me smile from ear to ear and with the skilled technique used by that army of chefs in the kitchen every natural sweetness was brought out of the 2 cuts we were presented . The two different cuts were delectable with a perfect balance of crispness , fat and meat in every mouthful.

5. Fillet and shoulder of Riverina spring lamb : I was waiting for this dish . A proud carnivore this was going to be my Mona Lisa. A lovely cooked shoulder and fillet  served with a smear of goats curd ( I was hoping it would have been  a little bigger) which cut through the richness of the shoulder .I found the deconstructed zucchini flower was a  delicate accompaniment  and  perhaps that was where it just stopped for reaching it amazing potential  because  at the end of the dish I was reminiscing about the heavenly mulloway . Please don’t misunderstand  the dish was lovely , but that’s just it .. only lovely .

6. Sheeps’  milk yoghurt creme legere : I am biased here as I adore deserts like this fresh, and cool. served with a ruby grapefruit granita a bitterness that makes you crave the sweetness even more.  It was  a very smart cleanser before we headed to desert world and my goodness did we need it.

7. Banana creme brulee  or Bolivia caramel ‘cadeau’ :  I ordered the banana creme brulee which reminded me of the kiwi dessert toffee banoffee .  A lovely banana caramel mixture in a dip bowl covered  by a PERFECT sugar disc. unfortunately I was beaten by it and after so many amazing dishes retired with half of it left on my plate.

At 11.30 on a Friday night a group of 14 much rounder  but much happier  individuals rolled out of a Beacasse , some holding the lovely macaroons that were served with our  little coffee kick for the second a little more room was made in their stomaches . Becasee was an amazing experience and I hope who ever takes the kitchen rains  will do Becasse we saw that night proud.

Supper Score : Food 8 Service 7.5 Ambiance 7.5

04 Clarence Street
Sydney 2000
(02) 9283 3440

Sate Bali

Tum Ayam ( minced chicken in banana leaf)

Ingredients :

600 gr Chicken Minced

1 Tbs Freid Shallt

1 Tbs Frid Galric

1/3 cup coconut milk

3 Tbs Chicken Spice *

4 tbs Salt

1 Tbs peercorn crushed

12 psc banana leaf

Method:

Combine the entire ingredients list expet the bana leaves and mix well. Put a haved tablespoon of mixture into the center of each banan leaf and wrap.

Sate Bali Lessons

BE CELENG BASE MANIS ( Pork in Sweet Soya Sauce)

Ingredients:

2 Tablespoons oil (palm)

5 Shallots peeled sliced

5 Cloves Garlic peeled slice

600 gr Boneless pork shoulder cut in 2 cm cubes

8 cm Ginger peeled and sliced lengthwise

4 Tablespoons sweet soya sauce

2 Table spoons thin soya sauce

1 Teaspoon black peppercorns crushed

2 cup Chicken stock

6-10 Birds eye chillies

Method:

Heat oil in a wok add shallots garlic and saute for 2 minutes over medium heat untill lightly colored. Add pork and ginger, saute another 2 minutes. Add both lots of soya sauce and black pepper. Stir and cook another minute.

Pour chicken stock and simmer over medium heat for around 1 hour. When cooked there should be very little sauce left and the meat should be shiny and dark brown. Serve with rice .

Eating my way through Bali

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Before we even had a chance to eat Christmas leftovers, we were packed and on a plane  off to Bali for a couple of weeks . When ever I  go overseas i have a hit list of things   I want to try or places I must visit to explore all the delicious food . We stayed in Seminyak one of the best areas to put on a few holiday kilo I . We stayed in a very central location which helped rolling back home each night. Below is a highlight of some places to eat and some activities we really enjoyed over there.

Cooking Class @ Bali Sate : In a tiny traditional local restaurant. the class was great as the chef took us through a smorgasbord of local favorites.  From Gado Gado to basic spice paste that can used with different protein. Will pop a few on the site so you can try them at home (JL. Laksmana/ Oberoi No 22 A Seminyak-Kuta-Bali)

KuDeTa: One of the most popular places in the Seminyak area, with tanned bodies drinking cocktails in the sun by the sea. This is the place to be if you want trendy great quality food, but also western prices . We grazed here on everything from the freshest  sashimi to lazy pizzas while watching all the beautiful people and sipping away on sangria.

Sarong: this is the IT place at the moment, but I wasn’t that impressed. Don’t take me wrong the food was good but not sure if it was waiting  a week for  which was how far in advance we needed to book to get in. The menu stretch across a few different Asian cuisines. With Indian and Thai being heavily featured . The service was great, and it has a nice vibe, but maybe coming form Sydney and having access to great Asian food from hose regions i wasn’t blown away.

Chandi: This was by local favourite , great local organic produce and an interesting twist to the pan Asian menu. Service was outstanding  by the lovely Bella who made every night there blissful (sangria jugs might have also helped). You must try the entrée tasting plate which blew my flip flops off !!

Sardine : This was a little find in the less busy part of Seminyak which really excelled  with its approach to seafood dishes. With every fish dish we had executed to perfection.  A nice setting with a beautiful rice field to stare out at.

Three Monkeys : This was a little stop over to refuel in Ubud, good coffee and a good lunch menu. We gorged on salads, pastas and a few local dishes, the stand out though was desert a  mini platter for chocoholics.

Thai Laab Inspired Salad

Dinner time can be quite a debate at my place, Ryan always wants something quick and simple. I want something great in flavour and am happy to be in the kitchen for hours. This is one of our compromises.  Takes about 15 minutes, just one pan to make and taste so delicious.

The recipe came about with some left over mince pork I had in the fridge and I decided to make a Laab inspired salad, with a few staples I had in the cupboard. This is quite different to an authentic Laab

300 gm of Minced Pork
Quater Spanish onion chopped finely
3 Spring onions
Chilli (1-2 depends on you spice tolerance )
Garlic 2 cloves
2 Table spoons of Peanut oil
Oyster sauce
2 Table Spoons Soy sauce
Table Spoon Palm sugar
Fish sauce splash
Squeeze of lime
Iceberg or Cos lettuce
Half Telegraph Cucumber

IN a frying pan, heat up the peanut oil. Add finally chopped up garlic & chilli. Fry for around 30 seconds until fragrant. Add Spanish onion. Add pork mince.
Fry pork till it changes colour. Add Soy sauce, oyster sauce, palm sugar, fish sauce.
Cook for 2-3 minutes. Add spring onions cook 30 seconds, and take off the heat let it cool.
In Bols line chopped up iceberg lettuce and diced cucumber.  Squeeze a quarter of lime over the meat mixture and spoon into the salad bowls.

Morning after baked beans

I love  a proper breakfast, and I don’t mind cooking it even on weekdays . On weekends especially there is nothing better after a big night out then a big brekky to get you back to the land of the living . Ryan really likes  baked beans, so I decided to make this little

improvement to normal baked beans to help him mend after one of those tequilla nights.

Ingredients:

1 Brown Onion Diced

2 jalapeno pepper sliced ( 2 red chillies)

Garlic Clove

420 Can Baked beans ( BBQ flavour)

Kransky sausage ( or chorizo )

Worsteshire sauce

S&P

Table spoon Butter

Parsley

How To:

1.In a small pot place butter,  add onion & garlic till tender

2. Add Kransky and cook till just a little crispy

3. Add baked beans

4. Flavour with Worsteshire sauce , chilli  and S&P to taste

Stir through fresh chopped parsley before serving

This is great as part of a BIG brekky or solo on toast.

The Winery , Surry Hills

I love the Gazebo group in Sydney!!

The Winery ( http://www.thegazebos.com.au/winery/index.html )  one of their new additions  has become a good local  favourite of mine . I love that as soon as you step through the iron gates you  are transported somewhere a little different. With chickens hanging of the ceiling, walls covered in vines , eclectic pieces of furniture, you feel  a little like Alice in Wonderland.

This is the perfect place for a long lunch after a night out  on a Sunday or a fun night out with friends.

They have  a good solid wine list for all budgets and the jugs of Sangria and other cocktails are always a winner with me and my friends.  The food is simple and executed well with lots of share options. I love their gorgonzola souffle  which is rich and fluffy  served with a  fig salad , the sharpness & sweetness balancing the rich souffle very nicely. The stuffed mushrooms always make it to our table, and the sausage  roll is very moorish but sometimes a little dry. My only disappointment is that they cooked my steak wrong last time I was there , but with such delicious white Sangria I really hardly notice it.  They also have a special each night. Thursdays for example is all about cheese  ans sticky wine, Mondays two for one mussels, these sometimes change with the season so check it out on-line.

A little Mexican with a few friends

Recently we started Game Night with a few friends , we meet up drink too much wine, and play board games like  or articulate.  It was my turn to host so I decided Mexican would be perfect. I was going to make little bowls of nachos for everyone as the main , but I wanted a little mexican appetizer that was a little lighter to start off .

I decided to make little  crispy Mexican tortilla baskets  filled with chorizo prawns and salsa. It went down well with everyone so I though I would share it. I also loved that you could get a lot of the work done prior and then you just need about 5 or so  minutes to put it all together  when guests arrive.

Surf & Turf Tortilla Baskets

Makes 14

7  Tortillas

500 g Prawns

2 Chorizo Sausages

45 g can Sweet Corn

2 tomatoes

Half Spanish Onion

2 Spring Onion

1 Red capsicum

Quarter cos lettuce

Juice quarter lemon

6 jalapeno peppers

Salt Pepper

Cumin

Garlic

Paprika

The how to :

1. Make the salsa first, this allows all the flavours to fuse together while you prepare the Chorizo & Prawns and your baskets . To salsa , dice tomatoes , spanish red onion, capsicum and the green part of the shalots into small cubes. Chop finely the jalapeno peppers. Add Corn and stir through some coriander. A squeeze of lemon juice, salt & pepper to taste

2. To make the baskets, use some muffin tins. Cut the tortilla in half , giving you a half circle . Take the tortilla along the straight edge and bring together to make a cone , gently press the cone tortilla  into an oiled muffin tin. Place into a pre-heated over ( 180 degrees) . Bake until crispy and lightly browned. Let cool in the tin to keep shape. The baskets can not be soft on the bottom as the filling will fall out.

3. Toss the prawns with cumin, garlic, paprika and lemon juice and fry until opaque colour

4. Take prawns out , clean pan and now fry to chorizo with a little bit of oil.

5. Put the baskets together by placing a little shredded cos lettuce , then layer with chorizo, prawns, and salsa on top . If you want you can always add a little sour cream or guacamole to taste on top.

Enjoy

Osso Bucco with a little kick

I make this quite often when we have friends over  it takes a while to cook but is so  easy to make and makes everyone happy. The

perfect  one pot meal. I usually start it all the night before and cook for 3 hours then leave over night and cook fo another hour before we are all ready to eat.

Ingredients

8 Pieces of Osso Bucco

2 Large Carrots

2 Large Onions

Olive oil

Butter

400 Beef Stock

100 ml Masala Wine

100 ml Bourbon

2 x Bay Leaf

2 cans of Diced tomatoes

100 g Tomato Paste

Garlic

Parsley & Basil

Salt & Pepper

1. In a heavy cast iron casserole dish melt butter with olive oil , add onion garlic and carrots all finely chopped

2. once the onions are soft add the Osso Bucco and brown each side

3. Add the tomatoes , tomatoes paste, stock, wine, bourbon so that all the meat is covered. Add bay leaves and pepper

4. On a low heat cook for 4 hours

5. Add parsley and basil before serving, salt to taste .. but it needs a good few pinches to off set the acidity of the tomatoes

Enjoy with creamy mash and green vegetables…