Jasmyne Tea

Cornish Pasties

"Matthew, Mark, Luke and John, ate a pasty five feet long,
Bit it once, Bit it twice, Oh my Lord, it's full of mice!"
- West Country schoolyard rhyme

This recipe is a winter favourite for us, a traditional Cornish Pasty - although, it's not traditional AT ALL according to the Cornish Pasty Association (seriously, don't these people have anything better to do?). The Cornish Pasty was awarded Protected Geographical Indication last year, meaning that a pasty has to comply with a whole list of rules to be considered Cornish. Rules include:

• A Cornish Pasty should be shaped like a ‘D’ and crimped on one side, not on the top.
• The ingredients should include uncooked beef and roughly chopped swedes, potatoes, and onion - carrots are frowned upon.
• Cornish Pasties must be prepared in Cornwall.

Anyways, rules are meant to be broken, right? This pasty was made right here in Oz, has garlic, carrot, and corn in the filling, and is crimped on the top. Because that's how we roll. And also how Curtis Stone rolls, who we stole borrowed this recipe from.

Cornish Pasty
*Adapted from here

INGREDIENTS

1 tbsp + 1 tsp  olive oil
400g beef mince
1 small brown onion, finely diced
3 garlic cloves, minced
1 medium carrot, peeled and cut into 1cm cubes
1 baby potato, peeled and cut into 1cm cubes
1/2 cup fresh corn kernels
1 medium tomato, finely diced
4 cups baby spinach
1/4 cup fresh parsley, roughly chopped
4 sheets short crust pastry, cut into 20cm rounds, leaving plastic on base
1 egg, lightly beaten
Grated parmesan cheese

1. Preheat the oven to 200°C. Heat 1 tbsp oil in a large fry pan over high heat and brown the beef for 5 minutes, breaking up any clumps with a wooden spoon. Strain the beef and discard liquid from pan.

2. Place the pan back on heat and add 1 teaspoon of oil. Add the onion, garlic, and cook for 3 minutes, stirring regularly. Add the carrot and potato to the pan and cook for an additional 3 minutes.

3. Return beef to the pan, add the corn, tomato and spinach and cook until the spinach has wilted. Remove from heat and stir through the parsley, season to taste with salt and pepper and let cool for 15 minutes.

4. Lay the 4 rounds of pastry onto a clean work surface and divide the filling evenly between each round of pastry. Brush the edges of the pastry with the egg wash and carefully fold and crimp the edges together to seal the pasties. Remove the plastic and poke several small holes with a knife in the pastry to allow steam to escape whilst cooking.

5. Place pasties onto a baking tray lined with baking paper, brush with a little of the remaining egg

wash, and sprinkle the cheese over the pasties. Bake for 18-20 minutes or until the pastry is glossy and golden brown, and the filling is cooked through. Leave to cool for 5 minutes before serving - with tomato sauce. :)

Colonial Gastronomy Dinner at est., Sydney CBD

I wrestled with myself for days over whether or not to post this. It wasn't that I didn't have an extraordinary experience (I did), or that I thought it wouldn't be interesting (it is); the fact is, I'm disappointed with the photos and have considered scrapping them and not writing about the night at all.

You see, like the muddle-headed fool I am, I packed my camera (and even brought some extra batteries!) but completely forgot about my memory card, which was sitting snug at home inside my laptop. For some odd reason my camera has zero internal memory, so I was left with my trusty iPhone, which can take some pretty decent pictures depending on the lighting.

Except the whole frikking place was candle-lit.

With the universe conspiring against me, I decided to try to take some photos anyway and see what happened. I'm not known for amazing photography, but even I am a little embarrassed about these pictures. I've decided to soldier on though, because it truly was a singular experience and I wanted to share it with you all.

Last week Stephen and I were checking out the Merivale website's "March into Merivale" section to find an event we wanted to attend. Although we very nearly picked Epic Mealtime, we eventually chose the Colonial Gastronomy Dinner that was being held at est., because I'm a sucker for food and recipes from the past.

For $125pp we were treated to a 6 course dinner that had been designed by Peter Doyle and Alex Woolley, to rediscover "recipes from a bygone era". We entered the restaurant on the first floor to be greeted with a drummer dressed in the Colonial-military style, who welcomed us in with a drum-roll. We were offered the option of matching wines which I graciously accepted, of course, for another $55pp, and then we started our meal.

Damper

Damper is something that I'm pretty familiar with, as my dad and I used to make it almost every weekend when I was a teen. This little damper roll was indeed excellent, with just the right amount of salt and butter, and managing to have a good, dense texture without being too gluggy. Our tasting notes described damper as "the compromise between European bread-based culture and the new frontier".

Sydney Cove Shellfish

A small sample of the shellfish native to Sydney were plated before us. The stewed clams were saucy and firm without being overcooked - they had a nice bite to them. They were overshadowed in my mind by the oysters, because this was my first time trying them! I figured I had paid enough that I wasn't going to leave anything untouched that evening, so down the hatch my first oyster went. It was interesting: the flavour was briny, the texture fleshy and slick, and I felt like I'd taken a big gulp of the ocean.

James Squire 'Chancer' Golden Ale, NSW

The 'Chancer" Golden Ale complimented the seafood perfectly - it had a gentle fizz that enlivened the palate, and a light, crisp flavour that didn't overpower the dish.

Wallaby Tail Consomme, Native Pepper Berry

This dish was an ode to kangaroo or wallaby tail soup of old, which replaced oxtail soup when Colonists made do with Australian ingredients. The consomme was crystal clear and meaty in flavour, the pepper berry spicing up the broth. Tender pieces of rare wallaby tail dotted the bowl, and vibrant peas added colour and freshness.

NV Sanchez Romate Palo Cortado 'Regente' Sherry, Jerez - Spain

This was my first time trying sherry, but I found it really accentuated the pepper berry with it's mellow sweetness. It was quite strong though, and I only had a couple of sips before I started feeling it.

Jacqui Newling, a Colonial Gastronomer, gave a short speech at this point about Colonial food and what it was all about: namely, a compromise between European tastes and sensibilities, and Australian resources.

Collared Sydney Harbour Whiting, Stewed Cabbage, Savory

Collaring was a popular way of cooking and preserving meat in the 18th and 19th centuries. Spices of the time, including bay leaves, allspice, mace, cloves and cayenne, were carefully balanced to compliment the delicate, tender whiting.

2006 Tyrrell's 'HVD' Semillon, Hunter Valley, NSW

The HVD Semillon was floral and lightly fruity. It was very smooth and easy to drink, accentuating the flavours of the fish perfectly.

Roast Quail, Melted Butter Sauce, Warrigal Greens

The roast quail was one dish I had a problem with - it was so fussy to eat, and the knives they gave us were SO CRAP. They wouldn't cut butter! Luckily, in this case the butter was melted into a sauce, but it didn't really give a lot of flavour. The little quail I was able to try was perfectly cooked, pink in the breast, and tender.

2009 Ravensworth Marsanne, Murrambateman, NSW

This wine had a floral and lemony flavour, and a bright aroma. I enjoyed it much more than the accompanying quail.

Rack of Lamb and Lamb Sweetbreads

Evenly seared and perfectly frenched lamb graced the plates of the next course, next to a sweet lilly pilly jelly that brought out its flavours. The sweetbreads were breaded and fried until crunchy and crispy, and the stewed cucumbers and turnips were much more appealing than they sound.

2008 Rockford 'Rod & Spur' Shiraz/Cabernet Sauvignon, Barossa Valley, SA

Finally, we got to the good stuff. I much prefer red over white, and this particular drop was a fine specimen, full of cherry and currant flavours. It was quite sweet, but with an alcoholic bite that would probably be improved with age.

Very Good Old Fashioned Boiled Custard

We were told by our server that back in Colonial times, dessert would be served at the same time as the savoury dishes. Outrageous! This dessert was like a creme caramel in texture, luscious and creamy and a little bit wobbly. The light, delicate sauce was flavoured with almond and rum, lifting the humble boiled custard.

Lemon Z Liqueur

Although my tolerance for lemon has been built up a bit since I started this blog, this lemoncello punched me in the mouth - I could not drink it at all. Stephen tried some and thought it was really good, and went well with the dessert course.

Savoury Entremets

Our penultimate course consisted of various savoury delicacies much loved in Colonial times: Crumbed and fried portions of Jerusalem artichokes, salty anchovy toasts, pickled onion, and a fresh watercress and radish salad.

Cheese

Finally we came to the cheese course. Imported English cheeses could be found in Colonial Australia if you had the money, and this is what we were served. Quickes Cheddar, aged for a year in muslin, had a rich, well-rounded flavour and a crumbly finish. The Stilton went practically untouched - we just don't appreciate blue cheese yet. The rum biscuits were very dry and crumbly, but the flavour was addictive, with a slight spice to it.

12yr old Stanton and Killeen Classic Topaque, Rutherglen, Vic

This wine was a particularly attractive specimen, honey and malt on the nose and a luscious texture on the tongue. It was a bit dry, but well suited to the cheese.

This was an amazing experience, and I only wish I had better photos with which to do the night justice. I'll definitely be paying est. another visit, I was definitely impressed. Take a moment to visit the March into Merivale site, there are event going until 4th of April.

est.

Level 1, Establishment
252 George St
Sydney, NSW
2000

Phone: 02 9240 3000

http://merivale.com.au/est/

An Ode to Shepherd's Pie

Everyone knows the evocative power of memory certain flavours and scents have over people - many people remember the smell of their first perfume, or the taste of their first forbidden alcoholic beverage. Every now and then I'll catch a whiff of something and then become astounded by the strength of the image or memory that scent brings to mind.

I cooked from a recipe for the first time in my life when I was in year 7. My teacher was elderly, crotchety, unforgiving, and had lost her passion for her subject (and was constantly calling me "Janice"), but when she got my class into the school kitchens and handed us our recipes, I was excited as anything. My potatoes still had bits of peel on them, I was almost too scared to use the knives, and I overcooked the mince, but at the end of the period I presented my shepherd's pie, pleased as punch.

I got a 4 out of 10.

However, I did try my best to perfect this dish at home, and I still use that recipe as the basis for my shepherd's pie today. One bite of this pie, with succulent mince and cubes of carrot and onion hidden away like little jewels, and with it's creamy mash top and melted cheese, takes me back to simpler days when the most pressing thing on my mind was how to make a shepherd's pie.

Shepherd's Pie

INGREDIENTS

1 tbs olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
400g beef mince
1 1/2 tbs plain flour
300ml beef stock
1 tbs tomato paste
Salt & freshly ground black pepper
4 potatoes, peeled, chopped (I used desiree_
40g butter
125ml milk
Grated cheese (I used colby)

1. Heat oil in a large saucepan over medium-high heat. Add onion and carrot and cook, stirring, for 5 minutes or until soft. Add mince and brown for 5 minutes, stirring frequently. Add flour and stir until combined. Add stock and tomato paste. Bring to the boil, then reduce heat to low and cook, stirring occasionally until sauce thickens, about 20 - 30 mins. Season.

2. Boil potato in salted boiling water until tender. Drain, then return to the pan with the butter. Mash, then add milk. Combine, then season with salt and pepper.

3. Preheat oven to 180°C. Spoon mince mixture into an 8-cup capacity baking dish. Top with mashed potato and cheese. Bake in preheated oven for 10 - 15 minutes until cheese is melted. Serve immediately

The High Tea Party at Shangri-La Hotel, The Rocks

We apologise for the delay - Stephen and I have been super busy moving into my parent's place (long story), but we now return you to your scheduled programming :)

~

"A gorgeous excuse to catch up with the girls".

I often struggle to find things to do with my female friends. Not all of them have much in common or like the same things, so thinking of things to do can be hell. Some of them are foodies, whilst some of them couldn't give a rat's what lands on their plate. Some of them like drinking and bar-hopping, and some of them like bowling and go-karting. When I was invited to The High Tea Party, I knew that this would probably only interest friends with a taste for luxury and pampering.

The High Tea Party is an annual event held in Sydney and Melbourne. This year it was held  in association with Interplast Australia & New Zealand, a charity that works with developing countries in the Asia-Pacific region.  It's an all-day event that features boutique stalls selling everything from teapots to jewellery, cake tasting, makeup demonstrations, and even a lingerie and swimsuit fashion show. A high tea sitting is also included in the ticket price ($90), which included finger sandwiches, scones, assorted desserts, a free gift-bag, and a Perri Cutten fashion show.

So on Sunday, Mary and I took the train to Circular Quay and walked (uphill :|) to the Shangri-La hotel. We walked through the lobby to register, then we were told that there were 4 levels of stalls to check out - we set to it straight away.

The High Tea Company was the first stall we came across, selling dainty tea sets, delicious preserves, and lovely canisters of tea.

Buttercream Bakery offered creative cakes and cake pops to take home and to sample - I was particularly taken with the High Tea themed cake.

There was a lovely display advertising Gwinganna Health Retreat over on the Gold Coast. Touted as the "ultimate hen's weekend", guests can choose from between 2 to 7 days of relaxation and detox, with seminars and lessons on how to lead a healthier life, spas and activities, and organic cuisine.

Phyt's, a company that offers organic cosmetics and skin-care products, had tables set up for mini hand treatments - I don't like people touching my hands though, so I opted out.

Check out the awesome soap masquerading as cake!

Nana May's Magic Hands Scrub

After checking out all of the stalls, we ventured down to the Ballroom where the High Tea sitting was being held. Although the line to get in was massive, we managed to make it to our table within 5 minutes.

The High Tea consisted of a bottom layer of finger sandwiches (smoked salmon with cream cheese, minted cucumber, York ham with mustard mayo and tomato and cheese) which were all slightly dry and crusty, probably because they had all been pre-made to cater to the sheer number of people. The middle layer contained a selection of mini Sarah Lee sweets - special mention for the caramel cheesecake, which was superb. The highest plate was reserved for scones with dried strawberry in them, and a divine homemade strawberry jam that wasn't too sweet, which countered the sweetened whipped cream.

We were supplied with Mount Franklin sparkling water, and sparkling wine (although a server spilled my glass all over my lap).

Tea was supplied by Madura, an Australian tea company, and varieties on offer were ginger and lemongrass, Earl Grey, and sweet green tea. I sampled the Earl Grey, and found it to have a more delicate bergamot flavour than the Twining's version.

There was a fashion show as well, but, no offence to Perri Cutten, I was not as interested in the clothes as I was the food. The style was just too mature for me, and I found the most interesting articles to be the headpieces.

The High Tea Party was a day of glamour and sophistication, and I found it to be a great way to spend time with friends of the same interests. The food, the boutique shopping, the fashion, and the demonstrations and shows all make you feel like you're getting your money's worth, especially when you also walk away with a bag brimming with free things like chocolate and magazines. I definitely urge you to check it out when it rolls around next year.

JasmyneTea attended The High Tea Party as a guest of OurDeal.

Shangri-La Hotel

176 Cumberland St
The Rocks, Sydney, NSW
2000

Phone: 02 9250 6000

Sausage Rolls

Stephen here.

Summer is a coming, or at least for us in the southern hemisphere. And hand-in-hand with our seasonal change comes a backflip in the food coming out of our kitchens, from heavy comfort foods, like soups, daube and casserole, roasts, and pies, we turn to quick and light meals, such as steak sandwishes, fish and fig tartlets.

But what better way to start the warmer days than an Aussie favourite like a sausage roll as the sun goes down on our ever lengthening days?

"Best sausage roll ever" - Jasmyne

Sausage Rolls - Serves 4 

Ingredients

- 2 tbs olive oil

- Small carrot, peeled and finely diced

- Small brown onion, finely chopped

- 2 garlic cloves, crushed

- 1 tsp dried thyme

- 500g veal and pork mince

- 1/2 tbs dried oregano

- 1 cup breadcrumbs

- 2 sheets of pre-rolled puffy pastry, thawed and cut in half to obtain long rectangles

- 1 egg, lightly beaten

- Sesame and poppy seeds, to garnish

Method

1 - Preheat the oven to 200⁰C.

2 - Heat the oil in a saucepan over medium heat, then saute the carrot, onion, garlic and thyme for about 5 minutes, or until softened. Transfer this mixture to a large bowl to cool.

3 - Add the mince, oregano, breadcrumbs and some freshly ground black pepper and sea salt to the cooled vegetables, and mix well with your hands.

4 - Divide the meat mixture into 4 even portions and roll each out into a log shape the longer length of your pastry (which should be around 25cm). Please the meat onto the pastry along the longer edge and roll the pastry around the meat. Seal the pastry where it meets with some of the egg wash and repeat for each portion of meat.

5 - Place the sausage rolls onto a baking tray lined with non-stick baking paper and top each with some of the egg wash, then generously sprinkle either poppy or sesame seeds over the top of each.

6 - Bake in the oven for 25-30 minutes, or until golden brown and the base has cooked through.

7 - Cut the sausage rolls into quarters and serve hot with your choice of sauce, and perhaps some hand cut wedges and salad.

Although the sausage roll originates from the UK, I think this can be an all round favourite world-wide. This recipe is quick, easy and not expensive to make, but the result is just excellent. The meat within is still succulent and the herbs shine through well and at least you know exactly whats going into your sausage roll (unlike those you buy from the shops). Enjoy.

Tea Parlour, Redfern

Everyone should have a friend like Roxy. We've been friends for almost 10 years, and she's the friend I can talk to about anything and everything. Throughout our friendship, she's often delighted in exposing me to new types of dining and entertainment; she introduced me to Adriano Zumbo's patisserie, Sake Restaurant, the small bar scene, and Tapas. In fact, she inspired me to start this blog. For my birthday Roxy took me for High Tea for the first time. I'm pretty late to this, but better late than never, right?

Tea Parlour at Redfern looks like a hole in the wall at first glance. It's flanked by a bottle-o and a laundromat, and the interior is obscured from the street by large blue curtains. When we stepped inside, it was a different story:

The interior is an eclectic mix-and-match of old books, vintage furniture, and anything else that Amelia (the proprietor) finds interesting. It's a tiny room, and it was half full when we walked through the door. Roxy had tried to make a booking, but apparently things had been really hectic, and the place was booked for the day. Luckily, one of the ladies who booked had two people who didn't show, so we snagged two chairs at the back of the room and perused the simple menu.

The menu came in the middle pages of classic novels, and was short and to the point. There was a choice between high tea, tea and scones, cucumber sandwiches with tea, and a pretty good selection of teas that Amelia told us she imports from Sri Lanka (there are two from T2 as well). We went with the high tea option (it was my birthday after all!) which includes a sweet layer, cucumber sandwiches, a pot of tea and scones for $20 per person.

Blackberry Tea, $4.00 a pot

The Blackberry tea was deliciously fragrant, and was a vibrant shade of magenta. I found it a bit weird that no sugar was provided, but I didn't think that this particular brew needed anything added. The pot was quite large for $4.00, holding about 4 to 5 full cups of tea.

Sweet Platter

The sweet platter came out soon after the tea, and was devoured with gusto. Amelia told us she makes everything from scratch herself, and these treats definitely have a home-spun look to them. The scones are rustic and a little on the heavy side, but they're cooked through and come with some glorious raspberry jam and thickened cream.

There were also a couple of mini-tarts, one filled with dulce de leche and the other with raspberries and white chocolate; a luscious chocolate mud-cake bite topped with half a fresh strawberry that was so moist I almost cried with happiness; a light, airy lemon-curd tart; small, moreish pieces of rocky road, and a couple of other yummy treats that didn't leave our table unscathed.

Cucumber Sandwiches

The cucumber sandwiches were made with fluffy white bread (which is a bit of a luxury for me), with fresh, thinly sliced cucumber, a thin layer of cream cheese and some mixed herbs. They were a first for me, but I found myself liking them more than the cakes - I have always been a savoury girl, though.

We had one more pot of tea (monk pear), then paid our bill. I was so impressed with the quirkiness of the decor, the classy yet relaxing atmosphere, and the quality teas and homemade treats that the slightly delayed service (which comes with only one person running the establishment) wasn't even noticed. I found it a wonderful experience for my birthday. Thanks Roxy!

 

Tea Parlour

569 Elizabeth St
Redfern, NSW
2016

Phone: 0414 335 224

Stephen's Famous Banoffee Pie

The first time Stephen made this, no one we knew had even heard of a banoffee pie. Stephen's family and I all crowded around in curiosity as he made a chewy caramel out of condensed milk, peeled and chopped bananas, and whipped cream, all of which he placed inside a walnut-meal pie case and drizzled with chocolate. My first bite was a revelation as fluffy whipped cream gave way to dense, chewy caramel and a crunchy, nutty base. Soon this pie was requested for many special occasions, and it even made an appearance at our engagement party.

While trying to decide what cake to make for my step-mum Elain's birthday, she let slip that banoffee pie is her FAVOURITE thing to order in a cafe; there were also bunches of bananas practically falling off the trees in the backyard. Thus we came to make this for her - Happy Birthday Elain!

Banoffee Pie

INGREDIENTS

Pastry
1 1/4 cups plain flour
2 tbsp icing sugar
85g ground walnuts
80g chilled unsalted butter
2-3 teaspoons cold water

Filling
800g condensed milk (2 cans)
60g unsalted butter
2 tbsp golden syrup
4 large bananas, sliced thinly
400 mL thickened cream, whipped
80 g dark or milk chocolate

    1. Sift the flour and the icing sugar into a large bowl, then add the ground walnuts and 80g of the butter and rub with your fingertips until the mixture resembles loose breadcrumbs.

    2. Mix in 2 tablespoons of cold water with a butter knife to form a firm dough. Gather dough together and wrap in cling wrap, then chill for 15 minutes. Roll out to a 3mm thickness, place in a pie tin and chill for 20 minutes.

    3. Preheat oven to 180 degrees Celsius. Line pastry with crumpled baking paper, and fill with enough rice to weigh it down. Blind bake for 15 minutes, then remove rice and paper and bake for another 10 minutes until golden. Leave to cool completely.

    4. For the filling, place the condensed milk, golden syrup and butter in a saucepan over a low heat until it boils, thickens, and turns a golden colour. Arrange sliced bananas over pastry, and cover with caramel.

    5. When caramel is set and cool to the touch, drop spoonfuls of whipped cream over the caramel and drizzle with melted chocolate. Serve!

 

Deconstructed Shepherd's Pie

Stephen here.

There seems to be a bit of a trend of ‘deconstructing’ classic and usually simple dishes these days, such as ratatouille or Russian cream, by breaking them down to their simplest elements and then reassembling them.  I have been wanting to apply some of the science that I have learnt and taught myself to produce something really cool, but unfortunately most of the ideas required equipment that is too expensive for me to buy for our kitchen, or I have access to, but wouldn’t really be ‘food safe’, like water baths or dry freezers and things of that sort.  Could you imagine like a freeze dried and powdered Shepherd’s pie? Wouldn’t be the most filling, but could be a mind boggling gastronomical delight.

So I went with a deconstructed Shepard’s Pie.  To describe it I thought I should start from the bottom.  Firstly we have a meat patty base:  the key of this is to use the different cuts of meat described, then to catch the meat as you grind it and keep the grain of the meat parallel so that it falls apart and melts in your mouth. Then we have some caramelised brown onions, to add that sweetness and texture. Next some moderately thick julienned carrots, since carrots have always been in my mum’s Shepard’s pie and I thought this is how they would go best. Next up is a kind of spinach puree, like the carrots, I have always had spinach in my Shepard’s pie and we do need some nutrition in here too.  Perched on the very top is a potato rösti, with some parmesan cheese brûléed on top.  I also decided to serve this with a veal jus to add some moisture to it.  Both Jasmyne’s and my mum’s Shepard’s pies are so moist and succulent that the jus was a must.  I had also learnt of the freeze-filter technique from Heston Blumenthal’s ‘Search for Perfection’ and I have wanted to give it a shot for ages, so decided to apply it here.  It yields a really clear and pure jus.  There is a lot of multi-tasking involved in this and much of the cooking is running parallel, so a tip would be to have everything ready to go.

Deconstructed Shepherd's Pie

INGREDIENTS

Veal Jus

• 500g vine-ripened tomatoes
• 3kg of veal bones and trimmings, chopped (ask your butcher to do this, they have the machinery to do so)
• 250g carrots, coarsely chopped
• 250g brown onions, coarsely chopped
• 250g celery stalks, coarsely chopped
• Vermouth for deglazing (water or another white wine can be a substitute)
• 4L water
• Bouquet garni, containing bay leaf, thyme, sage and tarragon.
• Large pinch or two of black peppercorns.

Meat Patties

• 150g chuck
• 200g spare rib
• 150g brisket
• 10g salt

Caramelised Onion

• 500g brown onion, thinly sliced
• 2 teaspoons brown sugar
• 1 tablespoon balsamic vinegar

Carrots

• 1 medium sized carrot

Spinach Puree

• 250g baby spinach leaves

Potato Rösti

• 400g potatoes, washed and peeled (I use Désirée)
• 1 small brown onion, peeled
• 1 egg, lightly beaten
• 125mL sunflower or canola oil, for frying
• Parmesan cheese, to top the rösti

PROCEDURE

Veal Jus

(*Make 2 days before hand)

1. Preheat oven to 250°C.
2. Boil some water in a medium sauce pan, at the base of each tomato cut a crisscross pattern and blanch the tomatoes, then dunk into ice cold water to prevent them from cooking.  This will help you remove the skins, so do so, then half, deseed and crush.

3. Place the bones and trimmings in a large roasting pan and brown in the oven, turning occasionally.

 

4. Meanwhile, sauté the carrots, onions and celery stalk in a stockpot with some olive oil.
Transfer the browned bones and trimmings to the stockpot.

5. Deglaze the roasting tray with a splash of vermouth, put over a high heat, then scrap well and pour the liquid into the stockpot.
6. Add the water to cover and add more if required, then bring to the boil.  Reduce the heat and simmer for 10 minutes, then skim the top to remove any contaminants.
7. Add the tomatoes, bourquet garni and peppercorns, cover and simmer for 2.5 hours.
Strain and cool (at this point you have a really nice stock and it would be wise to freeze some for the future, you should have heaps).

8. Return the stock to the heat and reduce for a fuller flavoured jus.

9. (Freeze Filter) Transfer the jus to a large flat bottomed container.  Refrigerate until it becomes a gel, and then freeze until it’s a complete solid.
10. (Freeze Filter) Dip the container into a sink of warm water, until the edges start to melt and then flip the stock onto a large container with a perforated tray in it with a muslin cloth on top.  Place this in the fridge for 24 hours.  This is a freeze-filter process and requires the full time.  You will end up with a beautifully clear and intense jus in the bottom of the container and the ice and gelatin on top of the muslin.  As I’ve said this is not a necessary step, I’ve wanted to use this technique for ages and this gave me the opportunity.
11. Prior assembly heat up jus in a saucepan over medium-low heat.

Meat Patties

1. Cut the beef into 3 x 3 cm cubes and refrigerate until really cold*.
2. Grind the meat with a coarse plate (8mm) and collect the meat in a bowl.
3. Prior to the second grinding, cover a baking tray or chopping board with 2 layers of cling film and position under the mouth of the grinder.
4. Grind the meat using a finer plate (3mm) and as the meat comes out, catch it onto the cling film-covered board/tray in such a way that the grain of the meat strains are parallel without getting tangled, you may need a second person.  The meat needs to lay down from one end to the other of the board/tray used.
5. Roll the meat up tightly in the cling film and twist the ends of the cling film, forming a log of meat.  If any air bubbles form in the cling film as you go then stop and release the air with a pin, and continue twisting the meat until you have a log about 10 – 12 cm in diameter.
6. Fold the ends of the cling film in and wrap with another sheet of cling film to maintain the shape, and refrigerate until chilled through*.
7. Once chilled, place the log of meat (still in the cling film) on a chopping board and using a sharp knife, cut the log into pieces about 2.5 cm thick.  To finish the patties, between your two hands, press down on the patties to ensure that the patty retains its shape, but ensure that the grains of the meat keep running in the same direction.  Place the patties on a flat board (i.e. the chopping board), cover with cling film and refrigerate until chilled again until they are ready to be cooked* (an excess patties can be frozen at this point and would go pass quite well as a burger).
8. To cook, heat a heavy-based frying pan over high heat and leave to heat up for a few minutes.  Then drizzle some olive oil over the surface and add each patty, ensure that you don’t overcrowd the pan (cook in batches if necessary).  Turn over every 30 seconds for 3 – 5 minutes, depending on your preference.

*Note: All the cooling times are to ensure food safety, grinding exposes the meat to a fair bit of heat, the cooling also ensures that the meat maintains its shape.

Caramelised Onion

1. Heat a tablespoon of olive oil in a heavy-based saucepan over medium heat, and then add the onions.  Cook for 20 minutes, stirring occasionally.
2. Add the sugar, vinegar and season. Cook for a further 5 minutes, until the onion is soft and caramelised.

Carrots

1. Peel and clean the carrot, and then julienne into sticks about 2.5 mm wide and 3 cm long.
2. Steam the carrots over boiling water until then are soft and cooked through, but not falling apart, or al dente (if you can say that about carrots).
3. Place the carrots on paper towel for a second prior to the assembly to remove any excess water.

Spinach Puree

1. Blanch the leaves in boiling salted water, then remove, refresh in iced water and then squeeze out any excess water.
2. Transfer the leaves into a small food blender and give it a very quick blitz.  All you really want to do to cut up the leaves and not create a paste, so in reality it’s not really a puree.

Potato Rösti

1. Coarsely grate the potato and onion. Combine with 0.5 tablespoons sea salt, and rest in a strainer for 20 minutes.

2. Place the potato mixture in a clean tea towel and squeeze out as much moisture as possible, and then transfer to a bowl.
3. Stir in the egg and season with sea salt and black pepper, and then divide the mixture into four portions within the bowl.
4. Heat the oil in a frying pan over medium-high heat.  Drop a portion of the mixture into the oil and shape with a spoon, the rösti should be about the same size of the meat patties (about 10 – 12 cm wide) and about 1.5 – 2 cm thick.  Fry on each side for about 2 – 3 minutes, or until golden and crisp, then transfer to a plate with paper towel to drain any excess oil.  Ensure that you do not over crowd the frying pan and cook in batches if necessary, add more oil as required if cooked in batches.
5. While the rösti is still scorching hot, finely grate some parmesan cheese over the top with a micro-grater, the cheese should melt almost immediately.
6. Once all the röstis are cooked and covered in cheese, brûlée the cheese with a brûlée torch until golden. If you don’t have a torch then you could just put the röstis under a hot grill.

Assembly

1. Assemble in a deep serving plate by starting with the meat patty, topped with some caramelised onion, steamed carrots and then baby spinach leaves.  The toppings should be spread out over the meat patty as layers.  Finally top the pie with the rösti.
2. Serve with the veal jus and some vegetables, such as corn on the cob or steamed asparagus.

Heston Blumenthal's "Perfect" Hamburger with Triple-Cooked Parmesan &Truffle-Oil Chips

As I have expressed in the past, one of my idols of the kitchen is Heston Blumenthal being both a scientist and a chef.  Ever since Jasmyne bought me his book 'In Search of Total Perfection' for our anniversary back in October last year I have been wanting to give his Hamburger a shot.

Although I'm almost bed-bound due to a bad strain of the flu (thank you Jasmyne), I pushed myself to put it on the plate for Jas and I last night after planning it for weeks.  I had amended a few things due to the unavailability of some ingredients, but it still produced one of the best burgers I have ever had, and most definitely the best I have had at home.

My parents recently went on a day trip to Berrima and took Jas along with them, returning with, amongst other things, Truffle-infused Evo Oil (a post that should be up soon).  I've been wanting to try cooking Heston's potato chips that are cooked with a three step process.  Jas and I have also been wanting to try parmesan and truffle-oil chips for some time too, so I decided to fuse these two desires into a side dish that perfectly complements the hamburger.  They are nice and soft and fluffy on the inside and crisp and crunchy on the outside. The coating of truffle oil and parmesan cheese balances just perfectly.

The burger itself is a brioche roll enclosing a nice balance of different beef cuts with some sauces, poached onion, lettuce, tomato and the Australian touch, beetroot. The roll is just excellent and why all burgers are not served like this astounds me. The beef, which we cooked medium to well, was succulent and juicy and tastes so good that it could have been eaten alone.

The prep for this dish is about 2 days but is mainly just incubation steps and only requires about an hour cooking once prepared, so here we go:

The Perfect Burger (serves 4)

Ingredients

Brioche Pre-ferment

• 200g High Quality '00' Flour
• 1/4 tsp dried yeast
• 200mL cold water

Brioche Dough

• 350g Pre-fermented batter
• 5 Egg yolks
• 30mL luke-warm water
• 200g High Quality '00' Flour
• 50g Caster sugar
• 2 tsp Bread Improver
• 3g Ground sea salt
• 7g Dried yeast
• 30g Browned butter
• 15mL Nut oil
• 15g Vegetable shortening (at room temperature)
• 1 egg, lightly beaten
• Sesame seeds (as required)

Meat Patty

• 300g Chuck
• 10g Ground sea salt
• 400g Spare-rib meat
• 300g Brisket

Burger Assembly

• 80g Unsalted butter
• 4 Sliced brioche rolls
• 8 Cheese slices
• 4 Meat Patties
• Tomato sauce (as required)
• American mustard (as required)
• Whole-egg mayonnaise (as required)
• Dill-pickled gherkins, sliced (as required)
• Vine-Ripened tomato, seeds and pulp removed, sliced
• Brown onion, thinly sliced and blanched in boiling water for 30 seconds
• 6 Leaves of Iceberg lettuce, sliced
• Can of sliced Beetroots

Procedure

Pre-Ferment

1. Put the flour and yeast in a large mixing bowl.
2. Gradually pour the water into the bowl, while mixing a beater with dough hooks on low speed, until all the water is added and a very liquid batter has formed.
3. Scrape the sides of the bowl with a spatula and cover the bowl with cling film, then a clean tea towel, and leave to ferment in a cool place for 24 hours.

Brioche Rolls

1. Combine the pre-fermented dough with the egg yolks and water with a beater with dough hooks at low speed.  Mix until the dough is homogeneous and liquid again.
   
    
   
   
2. Sift the flour, sugar, bread improver, salt and yeast into a separate bowl.
3. Add the dry ingredients to the wet gradually while mixing with the dough hooks at a low speed until combine.  Then increase the speed to medium and mix for 2-3 minutes, until the dough looks very sticky and wet.
   
   
4. Brown the butter in a pan over medium heat until it develops a nutty aroma.  Strain and discard the solids, then add to the batter mixture once cooled, followed by the oil and vegetable shortening.
5. Mix at medium speed for 4 minutes until combined, let the dough sit for 10 minutes and then mix for a further 4 minutes.
   
    
6. Cover the dough and place it in the fridge to set for 30 minutes.
7. Meanwhile, line a baking tray with baking paper and create 4 rings out of aluminium foil, 1 cm wide and 12 cm in diameter.
8. When the dough is chilled place the rings onto the baking tray and transfer 1/4 of the dough into each ring (about 150g per portion).  Using wet hands, shape the dough to fit the rings.
   
   
9. Cover the tray with cling film and leave to prove for 2 to 2.5 hours.
10. When ready to bake, preheat the oven to 225°C and if required reshape the dough with wet hands.
11. Place a ramekin of water in the bottom of the oven (the steam with prevent the buns from cracking and developing a thick crust).
12. Bake the buns for 7 minutes.
13. Meanwhile, create a egg wash by combining the beaten egg with a pinch of salt.
14. Remove the buns from the oven and one at a time, brush the tops with egg wash and cover with sesame seeds.
15. Return the buns to the oven for a further 7 minutes, then remove and cool on a wire rack.
    
    

Meat Patties

1. Cut all the meats into 3 cm cubes. Combine the chuck with the salt and toss to coat the meat in the salt.  In a separate bowl combine the spare rib and brisket meats.  Refrigerate the meats for 6 hours.
2. Grind the spare rib and brisket with a 3 mm plate, then combine with the chuck meat and mix well.
   
    
3. Double-line a long tray or plate with cling film and position under the mouth of the grinder.
4. Pass the meat mixture through the grinder with a 8 mm plate.  As the meat comes out of the grinder lay out the strain of meat onto the cling film from one end of the tray to the other.  Try to keep the strains parallel.
    
5. Wrap the meat up tightly in the cling film to create a log, twisting the ends.  If air bubbles are present, use a pin to release as much air as possible.  Continue to twist the log until it is about 12 cm in diameter.
   
   
   
   
6. Wrap the log in another layer of cling film to hold the log together and refrigerate until needed.
7. When ready to be cooked, cut the log into quaters using a sharp knife.  Place the patties onto baking paper and press down into the required shape and size.  Cover with a second sheet of baking paper and refrigerate until needed or freeze if you have any excess.
   
    

Assembling the Burgers

1. Brown the butter in a pan over medium heat until it develops a nutty aroma, then strain and discard the solids.
2. Slice the buns in half and brush the cut surfaces with the browned butter.  Place under a hot grill to lightly toast them.  Remove the buns from the grill (but leave on) and top each side with a cheese slice. Put to the side for the time being.
3. Place a heavy based pan over high heat and leave for a few minutes until very hot.
4. Dizzle some oil into the pan and add the patties, ensuring that they are not overcrowded.
5. Flip the patties every 30 seconds for 4 minutes, for a medium-well cooked patty, adjust the timing on your preference.
   
   

1. Finish the meat by brushing the patties with the browned butter then searing each side for 15 seconds.
2. Place the buns back until the grill for a few seconds to melt the cheese.
3. Assemble the burger by placing the bottom half of each bun onto plates, top with the tomato sauce, mustard, mayonnaise, gherkins, blanched onions, meat patty, tomato, lettuce and finally the top half of the bun.
4. Serve immediately with the parmesan and truffle oil chips (see below).
   
   

Triple-Cooked Parmesan and Truffle Oil Chips (serves 4)

Ingredients

• 1.2kg Potatoes
• 4 tbs Tuffle induced Evo Oil
• Parmesan Cheese (as required)
• Salt and Pepper, to season

Procedure

1. Peel and wash the potatoes.  Cut the potatoes into 1.5 wide chips.
2. Place the chips into a bowl or sink of running cold water for 5 minutes to wash off excess starch.
3. Transfer the chips into a large saucepan with salted cold water.  Gradually bring to the boil and then reduce the heat to bring to a simmer until the chips have been cooked through and almost falling apart.
4. Remove the chips from the saucepan with a slotted spoon and place onto a cake rack over some paper towel.  Allow to cool and then put into the fridge until cold.
5. Preheat vegetable oil in a deep fryer to 130°C and fry the chips until they have take on a dry appearance and have become slightly coloured.
6. Cool the chips onto the cake rack again and then transfer to the fridge to cool again.
7. When ready to serve, heat the oil to 200°C and then cook the chips until golden brown.
   
   
8. Drain the chips on some paper towel and then transfer to a bowl.
9. Add the truffle oil and toose to coat.
10. Portion the chips onto plates and top with freshly grated parmesan cheese and serve immediately.

 

Chicken and Leek Pot Pie

THIS IS ONE OF MY FAVOURITE DISHES.

I can eat this for breakfast. I can eat this for lunch. I can eat this for dinner. I can eat Chicken and Leek Pot Pie with a side of Chicken and Leek Pot Pie. I'm not joking!

This is one of Stephen's original recipes, and though I'm sure there are thousands of different variations out there, I felt I had to share because it's my ultimate comfort food (Stephen made it for me when I hurt my shoulder). The mild, mellow flavour of the leek compliments the tender chicken perfectly, and both of these elements are brought together with the thick, comforting, fragrant sauce and silky smooth creamed potato. The corn and peas bring a bit of variation to the texture of the dish. On the whole, this dish is full of comforting, familiar flavours that really work together.

So please, when a non-vegan/vegetarian friend or family member is sick, tired, or heartbroken, make this dish for them, and watch the almost rabid eating and mood-lifting commence.

Chicken and Leek Pot Pie

INGREDIENTS

750g potatoes, peeled and chopped

125mL cream or milk

1 leek, trimmed, halved length ways, thinly sliced

500g chicken breast, chopped into 2-3cm pieces

375mL chicken stock

2 tsp cornflour

145g frozen (or fresh) corn kernels and baby peas

Grated cheddar cheese, to taste

 

    1. Boil the chopped potatoes in lightly salted water until tender. Drain and mash, adding 80mL cream or milk until smooth and creamy. Meanwhile, heat oil over a medium-high heat, add the leek and chicken and cook for 5 minutes, stirring often. Add stock, reduce heat and simmer for 10 minutes.

    2. Add 1 tsp of cornflour to the mixture and stir until sauce thickens (add a little more cornflour if still watery). Stir in corn and peas, then the remainder of the cream. Simmer for 2 minutes, then take off the heat and season with salt and pepper.

    3. Transfer chicken mixture to a baking dish or casserole dish and top with mashed potato and cheese. Heat under a grill until cheese is melted and golden. 

Serves 4 sad, hungry people. :)