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Because I'm a nuff nuff and had an extreme weekend of cooking, I stupidly formated my memory card before my Christmas luncheon which contained prized photos of my moussaka that I made for this week's cooking challenge. The best I could do was scan the photo from the book, so this is what is kinda looked like:

How could I not cook from one of George's books for Greek week?
Hamsley will often blurt out "Moooooooosaka"... so I though I'd shut him up and make moussaka.
What a weekend to make it on though, I have never spent as much time in the kitchen as I did this past weekend. Saturday night my ankles were throbbing due to all the preparation for the annual Christmas luncheon with my friends. A post to come on that soon... if I don't format my memory card again by accident!

The moussaka was relatively easy to make. The recipe was set out very simply, step by step; so I was never lost on what I should be doing. It was my first attempt at making a béchamel sauce, and man it was an effort; lots and lots of stirring. My arms were a little more buffed after my béchamel work out.

The easiest way to describe moussaka is, it's a Greek lasagna. Instead of pasta, you have eggplant and potato. We all thought this recipe could have used more meat, but the overall flavour was delicious. You could definitely taste the cinnamon, and the other herbs. A real comfort food / wintery dish.

Moussaka
George Calombaris

1 onion, finely diced
2 cloves garlic, finely dice
1 tablespoon lemon thyme, chopped
1 tablespoon rosemary, chopped
300g (10 1/2oz) lamb mince
100g (3 1/2oz) pork mince
100g (3 1/2oz) veal mince
2 tablespoons tomato paste
2 cinnamon quills
250g (1 3/4oz) crushed tomatoes
Salt, to taste
2 eggplants (aubergine), sliced 1cm (1/2 inch) thick
3 medium-sized potatoes, sliced 1cm (1/2 inch) thick

Béchamel
100g (3 1/2oz) butter
100g (3 1/2oz) flour
600ml (25fl oz) milk
3 eggs, beaten
100g (3 1/2oz) grated keflagraniera cheese (I just used tasty cheese)

Meat Sauce:
1. Saute diced onion, garlic, lemon thyme and rosemary until soft, add all mince and brown.
2. Add tomato paste, cinnamon quills and crused tomatoes reduce to a low heat and simmer for 1 hour. Season to taste.
3. Brush eggplant and potatoes with olive oil and either grill on barbecue or pan fry until tender. (I just grilled mine under the grill).

Béchamel:
1. Melt butter in a heavy based saucepan.
2. Add flour, stir on a low heat for 2 minutes.
3. Slowly add warm milk, continuously stirring until thick. Cover with lid and allow to cool for 10 minutes.
4. Whisk in beaten eggs and keflagraniera cheese, season to taste.


Assemble:
1. Oil casserole dish and lay eggplant over bottom. Then add a layer of meat sauce. Arrange potato slices over meat sauce then over with the béchamel.
2. Bake in a preheated oven for 45 minutes at 200°C (400°F, Gas Mark 6) until golden brown and béchamel has set.

Serves 4.

Voila! Bon Appétit!

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Guest chef, Iron Chef Mumma has been busy in the kitchen again. She has been trying a few new recipes each week from her massive collection of magazine tear outs. I know most of us have a folder like that. A few nights before these amazing ribs, we got served a portugasmic Portuguese chicken. I will be making that myself one day. But today, let's focus on the ribs.

The ribs were bloody good. That's all really that can be said about them. So deliciously tasty, so tender, so the dish I wanted to come home to after a crappy day at work. I suggest you make yourself a batch and see for yourself!


Crisp-Fried Pork Ribs with Pepper-Salt
"This is a popular dish with Chinese communities around the world. The salty flavour stimulates the appetite, so it is usually one of the first courses to be served at a banquet. The Chinese traditionally use bony pork ribs for this dish. A pile of bones beside the plate is a sign that the been has been thoroughly enjoyed." 

1/4 cup dark soy sauce
1/3 cup hoisin sauce
1 tablespoon chopped garlic
2 tablespoons Chinese cooking wine
3 teaspoons, sugar
1 kg meaty pork ribs, chopped into 4cm pieces
1 1/2 cups cornflour
3 cups vegetable oil for deep-frying
2-3 tablespoons pepper salt
2 fresh red chillies, seeded and finely chopped

1. Mix the soy sauce, hoisin sauce, garlic, wine and sugar in a large bowl. Add the pork, mix well to coat with the marinade and leave for at least 2 hours or overnight.

2. Remove the pork from the marinde and drain for 15 minutes on a rack over a bowl. Coat lightly with the cornflour.

3. Heat the oil in a work or pan substitute for deep-frying. Add half the pork until it is crip and brown, about 3 minutes. Using a wire mesh scoop, remove the pork from the oil and drain on paper towels. Repeat with remaining pork.

4. Heat a wok or non-stick frying pan without oil and dry cook the pork ribs. Sprinkle the pepper-salt and shopped chillies over and stir-fry for about 1 minute to evenly distribute the spices; serve.

Substitutes:
- You can use barbeque sauce or tomato ketchup to replace the hoisin sauce
- You can use dry sherry or sake to replace the Chinese cooking wine
- Plain table salt mixed with white pepper or Chinese five-spice powder, at a ratio of four to one, can be used in place of the pepper-salt.

Serves 4-6.

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I was lucky enough to score an invite to an "intimate" lunch with Matt Preston & Gerhard Feiner.
5 food bloggers were chosen from Melbourne, by Nuffnang. It was a great opportunity to meet Matt Preston, and learn about salamis of the world.
It was also a great setting to meet fellow bloggers, Adrian from Food Rehab, Sarah from Sarah Cooks, Penny from Jeroxie, and catch up with Rilsta from My Food Trail.

We arrived together, picked up are nametags, and waited a short while before we went up to the Tea Room at The European. This gave us all time to prepare our cameras, and get comfortable with our surroundings. We were soon brought up to meet Matt and Gerhard. We were introduced as "the bloggers", and Matt immediately started talking about blogging and twitter. It wasn't too much longer after that, that we were talking food, and where the best dim sims in Melbourne were.

We began with a few canapés whilst mingling with the other guests:

I passed on the oyster canapé as I just can't seem to swallow them, but the salami canapé was delicious! Spicy capsicum and tangy vinaigrette was just an amazing combination.

After formal photos of Matt & Gerhard with everyone, we were seated and the "Salami Summit" began.
Matt spoke for a bit about salami, and often spoke about methods and ingredients he uses when he makes his own salamis. He then introduced Gerhad, the Fleischmeister. Fleischmeister is a German word for meat maker. The Fleischmeister qualification can only be obtained in Europe. Gerhard was originally Austria, but has been in Australia for 10 years. He has been working for Don for quite some time, and when I asked him if he had a favorite salami, he couldn't put is finger on just one. Dealing with salami is like dealing with numbers for an accountant; it's just what you do every day.

After much discussion about salami, we started with our first course.I was imagining we would be sharing a platter of antipasto, but we were all served an antipasto work of art each:

A very generous serving, we were all fairly full just after this. It was washed down nicely with a nice glass of wine too. Gerhard spoke about a salami that burns twice... once on the way in, and once on the way out. We all had trouble distinguishing, which was this one, perhaps because we are all, used to spicy foods. Who knows. All the salami was delicious; the vinegary mushrooms were my favorite from the accompanying vegetables.

After more salami discussions we were served the main course. There were two options for mains listed, fish and steak. I was hoping I would get the steak, but I figured, since I normally don't get what I want when the menu is served alternating each personI wouldn't get my hopes up.
I was so happy when I received the steak:

I did trade some steak for fish with Rilsta & Sarah and it was amazing. The beer cream was just so flavoursome, and the kabana chips were something I wouldn’t mind trying to recreate myself.

My steak was cooked just how I like it, medium rare. The apple rosti was a fantastic accompaniment, but the chorizo was substituted for pancetta, but still delicious.

Some people then left, and the rest of us were ready to tackle the hard task of dessert. With two options on the menu, I was hoping for the sticky date pudding. I got lucky, and my wish came true:

Sarah was telling me how she really wanted the sticky date pudding instead of the panacotta, and the lovely waitress overheard and brought her over one. The butterscotch sauce was moorish. So thick and tasty, to go with the pudding. The pudding was served with real vanilla ice-cream, you could see the specs of vanilla. The perfect end to the Salami Summit.
We tried the panacotta Sarah was originally served, and were so relieved we weren't served it. It really wasn't my thing. It looked pretty, but give me sticky date any day!

At the end of the luncheon we all received goodie bags to take home. Filled with salamis, an apron and other random goodies.

Don't forget to check out Rilsta's review, and awesome photos. Adrian's review has videos of Gerhard & Matt talking sausage and interview with Matt. Sarah's review here, & Penny's review.
Don't forget, Celebrity Masterchef starts Wednesday 30 September & Matt's book, 'Cravat-a-licious' comes out on Thursday 1 October 2009.

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The quest for the best dumplings in Melbourne began once I found out my favorite place in Springvale shut down. Whilst Camy Shanghai is good, it all depends on what day you go. Some days it can be great, some days not so great.
And well Bob's Kitchen is pretty good, I am still on the look out for the best dumplings. My friend Elspeth has suggested a place in Box Hill I still have to check out, but on Friday night I had a go at making my own.

Donna Hay had a recipe for "Potstickers" that looked pretty good. I made an alteration by adding a touch of sesame oil since I love the stuff. I substituted the choy sum, for my favorite vegetable, broccoli, and I served the dumplings with black vinegar instead of soy sauce. I must have this vinegar when eating dumplings, I find soy sauce too salty, and I am slowly showing my friends they way of the vinegar.

I possibly added too much stock when cooking these and they were a bit soupy than the pretty picture in Donna's book, but my goodness they were so tasty! I couldn't believe how good they were. Sure I didn't make the skins myself, but wow, the filling packed a punch. Lovely and gingery and full of flavour. I was a bit greedy and made double the quantity, so I had the rest for Sunday dinner.

Pork Potsticker Dumplings
An adaption from Donna Hay

240g pork mince
1 tablespoon hoisin sauce
2 teaspoons finely grated ginger
2 green onions, finely sliced
a small splash, sesame oil
12 round wonton wrappers
2 teaspoons vegetable oil
1/2 cup (125ml) chicken stock
1 floret of broccoli chopped or 350g of choy sum
soy sauce or black vinegar, to serve

1. Combine the mince, hoisin sauce, ginger and sesame oil and onion.

2. Place spoonfuls of the mixture on each wonton. Brush edges with water, fold in half and press to seal.

3. Heat a non-stick frying pan over medium-high heat. Add oil and dumplings and cook for 2 minutes or until bases are well browned. Add stock and broccoli or choy sum to the pan and cover with a tight-fitting lid. Cook for 6-8 minutes without lifting the lid.

4. To serve, sprinkle vegetables and dumplings with soy or vinegar.

Serves 2.

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For those of us following Masterchef in Australia, you would have been familiar with the "Guess the ingredients in the bolognaise" challenge where the vegetarian cook cried because she didn't want to have to taste it to guess what was in it.

There were 17 ingredients they had to guess, by both smelling and tasting the sauce. Once all the ingredients were revealed, there were some things I would have never considered putting in a bolognaise sauce. I've been hanging out to try it since I saw it, and I finally made time to make it.
I also made a tarte tatin that was in one of the pressure test challenges, so I had a very Masterchef inspired night! Photos of that in my next post!

It is definitely a more interesting sauce than what I'm used to. We could all pick up different flavours. For me the cinnamon stood out, for my mum she could really pick the bayleaf, for Rob, it was more the cloves. I should have added more nutmeg, but overall it was quite a lovely sauce.

George Calombaris' "Best Bolognaise Sauce"
An adaption by "Stephsmail" on the Masterchef forums (Thank you!)

a good splash of olive oil
2 onions, finely chopped
3 cloves garlic, crushed
300g minced beef
300g minced pork
300g minced veal
2 carrots, finely chopped
2 stalks celery, finely chopped
2 cups white wine
2 heaped teaspoons ground nutmeg
2 heaped teaspoons ground cinnamon
5 bayleaves
5 cloves
425g tin crushed tomatoes
200g tomato paste
salt to taste
pepper to taste

1. Put olive oil in a large hot saucepan. Add onion and cook until translucent. Add garlic and cook for a few minutes.

2. Add the beef, pork and veal and cook until browned. Add the carrots and celery. Add the white wine.

3. Add the rest of the ingredients and simmer over a low heat for as long as possible.
I left mine over night off the heat to develop more flavour, and slow cooked it for about 2 hours before serving.

Serves 5.

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This is the perfect winter's meal, hot and full of flavour. I always look forward to dinner when I know this is on the menu.

I wasn't going to post last night's dinner, but when my friend Katie asked if I had already posted the recipe, I remembered I hadn't, and I know she would probably give it a go once I had.

Wonton Soup
Serves 4

wontons:
400g pork mince
6 prawns, chopped
1 spring onion, chopped
oyster sauce ( 3 tablespoons, or enough to taste)
dash of sesame oil
pepper
wonton wrappers

soup:
large pot of water, add approx 1 heaped tablespoon of chicken powder stock (enough to taste)

optional veg:
broccoli or pak choy

Once you have made the wontons, you can place them in the boiling soup along with the vegetable (depending on how long your vegetables take to cook).

Once everything is cooked, serve hot with chilli (optional).

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Ok, back to blogging! Now that I have a little bit of time on my hands.

Last weekend I had my family come over to make "Chai Kuey". They are dumplings, steamed and best eaten straight after making them. However since they are quite time consuming to make, we only ever make these when we have a few hands on board.

Firstly my mum prepared the two different types of fillings:

The top filling consists of pork mince, prawns, turnip and I'm sure there are some sauces and spices she adds. I wasn't home when she was cooking it so I can't tell you her secrets :P Most people like this filling better as it is a little bit sweet.
The other filling is dried shrimp and chives.

Before making the pastry it's good to have all your tools handy before your hands get all floury.

Once the dough for the dumpling skin has been made you need to roll it to the correct thickness and cut out circles to put your filling in.

This is how the dumplings are made:

As you can see, it can be quite time consuming, so many hands help the process along:

Once you have a nice big plate of dumplings ready, you need to put them in a steamer to cook. Below you can see uncooked and cooked dumplings:

Finally, once you have slaved away you can enjoy your dumplings. I prefer mine with sweet chilli sauce, but a nice spicy chilli sauce does the trick as well.

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