Comments (11) | Saturday, November 28, 2009
The flavour was pistachio and date, served with an orange syrup. The orange blossom water made it taste a little flowery. It isn't like your traditional icecream, but it was a nice cool way to end a meal. I probably wouldn't make it again though. Not really something I can see myself craving anytime in the future.
1 tablespoon lime juice
100g tandoori paste
400g chicken tenderloins
8 large flour torillas
60g snow pea tendrils
1 lebanese cucumber, halved, seeded and chopped finely
1 tablespoon finely chopped mint
1. Combine juice, paste and yogurt in a medium bowl with chicken.
2. Cook chicken, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through. Stand 5 minutes; slice thickly.
3. Meanwhile, heat tortillas according to packet directions.
4. Make raita (combine all ingredients in a small bowl).
5. Place equal amount of each of the chicken, tendrils and raita on a quarter section of each tortilla; fold tortilla in half and then in half again to enclose filling and form triangle-shaped pockets.
100g unsalted pistachio kernels
395g can sweetened condensed milk
300ml thickened cream
125g fresh pitted dates, chopped
1 tablespoon orange blossom water
1/2 cup caster sugar
1. Line six 150ml dariole moulds (don't worry, I don't know what they are either, I used plastic cups), with plastic wrap, leaving some overhanging the sides.
2. Process pistachios and condensed milk in a food processor until nuts are finely chopped and you have a coarse paste.
3. Lightly whip the cream in a large bowl, then fold in the condensed milk mixture, dates and orange blossom water. Divide the mixture among the dariole moulds, then cover with the overhanging plastic wrap and freeze for at least 6 hours or overnight until firm.
4. Zest the rind of 1 orange using a zester. Place in a saucepan with the juice of 2 oranges, the caster sugar and 1/2 cup water. Stir over low heat to dissolve the sugar, then summer for 5 minutes until the syrup has thickened. Set aside to cool.
5. When ready to serve, peel the remaining orange, then slice the flesh into rounds. Place on a serving place and drizzle with some of the candied rind and syrup. Turn out the kulfi onto plates, then drizzle with the remaining rind and syrup and serve with orange slices.
Comments (5) | Thursday, November 26, 2009
1 1/2 tablespoons olive oil
1. Make meatballs: Combine mince, onion, spice mix, pine nuts, currants and parsley in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place on a plate.
2. Heat 3 teaspoons of oil in a non-stick frying pan over medium-high heat. Cook meatballs in batches, turning often, for 4 to 5 minutes or until browned. Transfer to a plate.
3. Reduce heat to medium. Add remaining 3 teaspoons of oil, onion and garlic to the pan. Cook, stirring, for 3 minutes. Add tomatoes. Bring to a simmer. Return meatballs to pan. Simmer, uncovered, for 6 to 8 minutes or until meatballs are cooked through and sauce reduced slightly. Stir in parsley. Season with salt and pepper.
4. Meanwhile, place couscous in a large heatproof bowl. Pour over boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate the grains. Spoon couscous into bowls. Top with meatballs and sauce.
Comments (8) | Wednesday, November 25, 2009
For more information on Port Arthur, head to their website: www.portarthur.org.au
Comments (12) | Sunday, November 22, 2009
And so it begins! The first week of The Cookbook Challenge.
Having a sweet tooth, I have a feeling most of my recipes are going to be dessert orientated. But I have been trying to plan a few weeks in advance, as I look through my ever growing collection of cookbooks and magazines, and I assure you; there are going to be some surprises along the way. Some that will have you scratching your head, just like that smoked chicken cheesecake I showed you not that long ago!
So Bill Granger came off the shelf this week. I own all of his cookbooks. They have gorgeous pictures, and delicious recipes. I am hanging out for the day when I can go to Sydney to try his famous ricotta hotcakes. I have the recipe in one of the books to keep me going until then.
The only problem with the mousse was my zest wasn't grated finely enough, so it was a bit grainy. I think a microplane zester is on my Christmas list, along with the Bourke St Bakery cookbook... for anyone listening *wink wink, nudge nudge*.
The madeleines were fantastic. Although I nearly burnt the first batch. They were rescued in time, and I didn't walk away whilst the other batches cooked.
And that's my recipe/s for the first round of The Cookbook Challenge!
finely grated zest from 3 lemons
60ml (1/4 cup) lemon juice
185g (3/4 cup) caster sugar
4 eggs, seperated
150g unsalted butter, cut into small pieces
1. Put the lemon zest and juice, sugar and egg yolks in a double boiler and cook over a low heat, stirring constantly for about 10 minutes, until the mixture coats the back of a spoon. Whisk in small amounts of butter at a time. Remove from the heat and allow to cool.
2. Whisk the egg whites in a clean, dry bowl until stiff peaks form.
3. Fold half of the beaten egg whites into the lemon mixture with a metal spoon, then fold in the remaining egg whites. Divide among four serving glasses and refrigerate until firm.
Serve with lemon madeleines.
200g caster sugar
finely grated zest from 1 lemon
200g plain flour, sifted
1 teaspoon baking powder
180g unsalted butter, melted and cooled
1. Preheat the oven to 200°C (400°F/Gas6).
2. Whisk the eggs and sugar together until they are pale and fluffy, then mix in the lemon zest. Add the flour, baking powder and butter, and fold everything together. Leave the mixture to rest for 5 minutes. Spoon the mixture into a greased madeleine tray, and bake for 8 to 9 minutes, or a little longer, depending on the size of the holes in your madeleine tray.
Comments (11) | Tuesday, November 17, 2009
More exciting Tasmania posts and some cooking posts soon to come... but for now:
I wasn't the only one who started a new job at my place of work. My newest, shiniest colleague, Kaitlin joined the crew a couple of weeks after me. She is originally from California, and I have an uncle in California (hi there!!! I know you read my blog!), and one boring Thursday morning we got talking about food.
Kaitlin was telling me a story about this place called Pink Berry in the US, and how people started calling it Crack Berry, because it's like crack to some people; they must have a dose of it everyday. She mentioned there were some copy cat versions down here in Melbourne, but the craze of it was nothing like in L.A. Infact, there was one just down the road from our office. So on a gorgeous sunny lunch break, I scooted up the road to get me some yoghurt action!
The yoghurt is 98% fat free, and is a real tart yoghurt. No added sugar like you would find at those other yoghurt bars. It goes nice with a range of natural sugar toppings. I went for a green tea yoghurt with an organic triple chocolate crunch topping. The green tea flavour was not evident, it was more just green in colour, but nice, creamy and tart.
Kaitlin got original flavour with strawberries, mango and chocolate coated goji berries. On my next trip I think I will be getting lychees in mine! nom nom nom
Check out their cute website: http://www.igloozoo.com/
Do you have a frozen yoghurt bar like this near you?
Comments (7) | Sunday, November 15, 2009
I started with the Mercury Sweet cider. I found it to have a subtle flavour, but I still prefer Pipsqueak cider by Little Creatures. I know my friend Alana prefers Mercury to Pipsqueak, but at the end of the day, it's like wine; it's down to your own personal tastes. I like the bitterness that Pipsqueak has, but I also like beer; Alana, on the other hand, does not. (Not that there is anything wrong with that! I still love you Alana!)
I thought the menu at Cascade would be better. I was expecting great food like at Little Creatures Brewery, where the food matched the beer perfectly. It was a pleasant dining experience however, with a lovely atmosphere, and my free 3 samples of beers and cider.
140 Cascade Road
Telephone: (03) 6224 1117
Tours of the brewery run twice daily; 11am and 1pm. Bookings are essential.
Comments (9) | Thursday, November 12, 2009
Comments (8) | Tuesday, November 10, 2009
So after trawling through the Salamanca Markets 1.5 times (the 0.5th time was to go back and buy myself a hat), we walked up Kelly's Steps to the next town, Battery Point.
Dad rather enjoyed his trout dish. The spiced black rice being served like a hamburger patty, played tricks on the mind. He commented that the trout was rather juicy, and not dry at all.
Jackman & McRoss Bakery
57 Hampden Road
Comments (10) | Sunday, November 8, 2009
I also read the about Retro Cafe close by. They had won the Gourmet Traveller Restaurant Guide's award for best cafe in 2005. But the breakfast menu in there was so limited, and the atmosphere was pretty flat, I had no desire to eat there.
@HeraldSunFood) on Twitter, and the breakfast menu there had lots of variety. It had such a fantastic atmosphere, I was so glad we finally ended up there.
Served with a berry compote and King Island Cream
I have been wanting to try ricotta hotcakes since seeing and hearing about Bill Granger's famous ricotta hotcakes.
When my dish arrived at the table, we all took a step back to take in the size of the serve. This was a breakfast of champions! The hotcakes were so light and fluffy. Teamed up with the berries and cream (and I'm not a huge cream person), was just freaking fantastic. I had trouble finishing it all, but I'm so glad I did; or I would be sitting here wishing I had.
ZUM is now one of my favorite places in Tasmania for sure. I noticed there is also one on Elizabeth Street in North Hobart.
Service here was outstanding. The wait staff constantly working extremely hard to keep everyone happy.
29 Salamanca Place
Ph: 03 6223 2323
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