Crayfish Caesar Salad

Here’s Annabel Langbein’s upmarket adaptation of the classic Caesar Salad recipe. If you can’t source fresh crayfish, prawns make a fine substitute. Annabel says “To dispatch your crayfish humanly, put them in the freezer for 30 minutes.”

Prep time 10 mins
Serves 6

2-3 freshly cooked crayfish tails or 1-1.2kg prawn tails
2 large heads romaine or cos lettuce, leaves washed and dried
3 big handfuls (100g) Oven Baked Croutons (see page 211) or bought bagel crisps
50g shaved parmesan
1 recipe Creamy Seafood Dressing (see below)

If you’re using crayfish tails, remove the cooked flesh from the shells and cut it into chunks. If you’re using prawn tails, boil them in salted water, then peel and devein them.

When you’re ready to serve the salad, slice the lettuce leaves into 3-4cm wide slices. Cut or break the croutons or bagel crisps into pieces and place in a large serving bowl with lettuce, parmesan and crayfish or prawns. Add Creamy Seafood Dressing and toss to combine. Serve at once.

Creamy Seafood Dressing

Heat 1 tbsp olive oil in a small frypan. Add 2 cloves crushed garlic and 4-5 canned anchovies and cook over a medium heat for 1 minute, mashing the anchovies to a paste. Add 1 cup cream, ½ cup finely grated parmesan and ground black pepper. Boil hard for 2 minutes until bubbles start to get big, which shows the sauce is thickening. Cool before using. This is a great dressing for any kind of seafood. Makes 1 cup.

Oven Baked Croutons

Preheat oven to 180°C. Cut a French stick or country bread loaf on an angle into 2cm thick slices. Brush or spray both sides of each slice with a little extra virgin olive oil and spread onto an oven tray in a single layer. Bake for about 15 minutes until golden brown and crisp. Keep an eye on the bread as it can darken and burn quickly. Allow to cool. Croutons will keep for a couple of weeks if stored in an airtight container.

Not sure about you but I love the traditional caesar salad, and I’ve enjoyed the cafe common with chicken. This is a great twist – as is Annabel’s way – and update. And, now I can think of lot’s of seafood opportunities to explore too.

Tune in on Saturday to watch the show. And, remember that there’s lots more recipes in the cook-book from the show. The Free Range Cook is available now in all good book stores. AND, remember there’s a giveaway of the cook-book this month on Inside Cuisine.

Now I’ve just been on a helicopter once, and in fact, it was on a trip to New Zealand with my mum. As part of a trip to Rotorua, it was the best way to hover into the volcanoes for a closer thermal look. It was one of many great holidays together. The helicopter ride was a great experience. Maybe, I’ll even hire one to go crayfishing sometime … Or maybe I just need the boat! Who else has been on a helicopter ride?

For a champagne lover like myself, there are few greater pleasures than tasting 6 Dom Pérignon vintages in one night. The hero of the evening was the release of the 2002 Dom Pérignon, considered one of the best vintages of this extraordinary wine for the last 100 years. Add to that the superb tasting menu designed by Chef Christine Manfield to showcase the luxurious qualities of the Dom Pérignon range and the evening at Universal restaurant Sydney was as close to heaven as you get.

This slice of heaven started on arrival when we were greeted by our first taste of the 2002, blind. Tight and crisp, yet complex and creamy, at the front of the palate, the vintage, while still young, then opened up surprisingly into a tinge of unami and citrus pith at the back. It’s amazing how the characteristics change when you can actually see the wine. Our second glass was served traditionally at the table, and the mouth felt a little more fruit and yeast when the eyes could see. The 2002 was also served with the second course and the 2000 Dom Pérignon for comparison.

Universal Restaurant
Tuesday 14th September, 2010

freshwater marron sashimi, finger lime and green chilli salsa

2002 Dom Pérignon

2002 harvest: The spring was warm and dry, with no significant frost and near perfect flowering. The summer was marked by long sunny periods, interspersed with regular cloudy and rainy spells. The unexpectedly perfect weather just before the harvest compensate for the heavy rains of late August and early September. The vines were in good health, and the deehydration of the grape berries helped them reach new heights of ripeness. The harvest began between September 12 and 28.

On the nose: The first hints of fresh almond and harvest aromas immediately open up into preserved lemon and dried fruits, the whole rounded off by darker smoky and toasted qualities.

On the palate: The presence of the wine on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound bass notes. The whole holds its note perfectly, intensively, with just a subtle, elegant hint of underlying bitterness.

salted aoraki salmon, chicken crackling, palm heart, pomelo and roasted cashew salad

2000 Dom Pérignon and 2002 Dom Pérignon

2000 harvest: After a very dry Spring, the key problem in 2000 was the hail (in June and mainly in July), which affected, to varying degrees, nearly half of the region, and completely destroyed about a tenth of it. Thereafter everything was fine, and a warm August helped to redress the qualitative balance, and there was sunshine throughout the harvest, most of which was brought in under clear skies, finishing by the 18th September.

On the nose: Fresh, crystalline, and sharp, the first nose unveils an unusual dimension, an aquatic vegetal world with secret touches of white pepper and gardenia. The wine then reveals airy, gentle richness before exhaling peaty scents.

On the palate: The attack bursts forth, and matures into a sensual fullness that winds around itself, like a tendril of foliage. Notes of aniseed and dried ginger linger on the skin of fruit (pear and mango), more textured than ripe. The finish gradually unfurls and then settles smooth, mellow and all encompassing. An indeinable je ne sais quoi, never upsetting the integrity of the wine, has worked its charm.

rare roasted squab, black truffle morel mushrooms

1998 Dom Pérignon Rosé

1998 harvest: The year saw two unusual and contrasting weather-related events: the severe burning of the grapes caused by record temperatures in August followed by exceptionally high rainfall in the first half of September. Patience regarding the start of the harvest was rewarded by the period of miraculously good weather that followed. The grapes were healthy and especially well-ripened.

On the nose: Initial floral and perfumed notes blossom rapidly, leading to armoas of orange peel and dried fruits which bring to mind the scent of ripe harvests and woody spices.

On the palate: The wine reveals a fullness of texture couple with a remarkably balanced structure that is both sophisticated and clear-cut. This complex richness of aromas, radiating warmth, creates a vibrant finish underlined with the merest hint of astringency.

sweet grilled eel, hiramasa kingfish tartare, wasabi seawood salad, sesame sushi rice

Dom Pérignon Oenothèque 1993

1993 harvest: A vintage characterised by its precocity. The early bud-break and a warm and stormy spring lead to rapid and full flowering in the first fortnight of June. Despite very average temperatures, the summer was remarkable both for its amount of sunshine and the drought which lasted until the harvest began (10 September).

On the nose: The first hints of dried herbs rapidly give way to candied grapefrit and cinnamon. This is rounded off with notes of biscuit and raisin.

On the palate: The sensations follow one after another closely, with rhythm, precision and intensity. The initial density evolves into a creamy amplitude. Its finess draws out and takes off on a sappy note.

goats curd brioche, toasted hazelnuts, morcilla and golden raisins

Dom Pérignon Oenothèque 1983

1983 harvest: After a particularly damp spring, flowering began in ideal conditions. The summer weather was hot and a few days of hard rain near the date of harvesting (26 September) did not jeopardize the excellent quality of the grape must.

On the nose: Classic, mature and distinct. With initial notes of toast and particularly hazelnut. It evolves into nuances of brioche, honey and spices.

On the palate: The attack is remarkable, clear cut, even forthright. There is a strong impression of solidity and intensity on the palate. This is followed by a powerful aromatic finish, presenting a perfect balance between smoothness and acidity.

roasted suckling pig, honey apple terrine, spiced blood orange

Dom Pérignon Oenothèque 1976

1976 harvest: The weather was extraordinarily dry, with climatic conditions oscillating from one extreme to the other during the year. Flowering was early and the extreme hot summer reduced to 84 days the traditional 100-day period between flowering and harvesting. The harvest started on 1 September. The exceptional maturity of the grapes produced wines of outstanding quality.

On the nose: The bouquet is powerful and full of warmth. Sweet honeysuckle notes rapidly lead to flavours of ripe mirabelle plums and raisins as well as complex roasted aromas.

On the palate: A lush opulence on the palate is combined with a strong smooth balance blending fullness and depth. The extraordinary persistence seems to be everlasting, and is lifted with just a slight hint of bitterness (blood orange).

Disgorged: 2004

star anise caramelised pineapple, ginger sago cream, marshmallow, pineapple sorbet

2002 Dom Pérignon

This was a truly amazing menu. I was intrigued by the use of chilli (albeit ever so lightly) to marry with champagne. And, while each of the dishes were also in their own right truly amazing, I think my first taste of the evening of the freshwater marron sashimi was one of my highlights. Christine’s versatility in what she would say with a ‘wink’ is a truly ‘universal’ menu is not to be under-rated. Chicken crackling atop the second course was a labour of love in preparation to painstakingly skin the feet of the chicken. The simplicity in her perfectly rare roasted squab was only surpassed by one of the best desserts in town, layer on layer of flavour and texture, white on white.

There was much discussion amongst the small group at the end of the evening, as to which champagne we had each most enjoyed. The 2000 was superbly creamy and was a popular choice. The young ones at the table preferred the Dom Pérignon Oenothèque 1983 (the year between the years of their birth). While I enjoyed each vintage for its own characteristics I had a leaning to the Dom Pérignon Oenothèque 1976 (which had retained more bead than the ’83), the 1998 Rosé and the 2000. The newly released, 2002 Dom Pérignon is already (though still young) a truly amazing champagne, and I’ll look forward to another (and another) tipple as it matures.

Universal Restaurant
Republic 2 Courtyard Palmer Street
Between Burton and Liverpool,
Darlinghurst NSW 2010

+61 (0)2 9331 0709

www.universalrestaurant.com

www.domperignon.com

Chef Kumar Mahadevan is quite proud of his appearance as guest judge on Australian Masterchef. His menu at Abhi’s details the date of the episode, 14th May 2010.

I grew up in the area of his Abhi’s restaurant, went to school locally, and remember when, just on 20 years ago, Abhi’s opened its doors. (Abhi is Kumar’s oldest son who was around one at the time – he’s just celebrated his 21st birthday.) I’ve put in an appearance front of house (to eat that is!) ever since the restaurant opened. Mahadevan is a generous host. When I ate there last week Chef Kumar was at the table next to me, stopping by with his parents who were visiting from India. This was just the opportunity I needed to find out about the much prized recipe he cooked on Masterchef. And, I’m sure you’ll appreciate that I got his permission to share it with YOU.

Madras Prawn Vendaki

Preparation time 30 minutes; cooking time 20 minutes
Serves 6

Ingredients

12 jumbo prawns
1/2 tbspn mustard seeds
2 tspn fenugreek seeds
1 tbspn cumin seeds
1 tspn tumeric powder
2 tbspn coriander powder
1 tbspn chilli powder
800ml water
100ml Gingili oil
2 fresh tomatoes (diced)
100g okras
100g Madras onions/shallots
150ml tamarind pulp
salt to taste

Tempering

4 dry red chillies
8 – 10 fresh curry leaves

Ground Masala

100g fresh coconut
1 tbspn roasted Channa dal
(grind two together)

Method

Heat the Gingili oil and add the mustard seeds. Once the mustard seeds crack, add fenugreek seeds, cumin seeds and sliced shallots and cook well.

Add okra and cook for 10 minutes and then remove the okra and keep separately. Then add chilli powder, coriander powder and tumeric powder, tamarind pulp and chopped tomatoes, along with 3 cups of water and salt to taste.

Add the ground masala and cook well.

Once the sauce is prepared, just add the jumbo prawns and cook them.

Tempering

Heat the gingili oil in pan and add the dry whole chillies and curry leaves to make the tempering. Pour on top of the dish just before serving.

Kumar’s tip – ideally served with plain basmati rice.

Recipe by Chef Kumar Mahadevan.

One of the things that first attracted me to eating at Abhi’s was it’s where the Indians eat. It was no different last Monday when I was there – a Monday night and the restaurant was all but full. I did the ordering but was sent out a treat from the kitchen.

Crab Urundai

Then came one of my favourites – I always order it - I love the differences in textures the crispy crunchy lentil batter with the contrasts in creamy yoghurt, date & tamarind and chili & mint sauces.

Palak Patta Chat

Alu Tikki

Goa Fish Curry

And, Gulub Jamun for dessert

So if you’re in Sydney, why don’t you pop along to Abhi’s and try Kumar’s Masterchef recipe for yourself. Or you can try his other restaurant Aki’s named after Kumar’s other son.

Abhi’s Indian Restaurant
163 Concord Road,
North Strathfield NSW Australia
+61 2 9743 3061

Aki’s Indian Restaurant
6 Cowper Rd
Woolloomooloo NSW Australia
+ 61 2 9332 4600

or you can follow Chef Kumar Mahadevan on twitter.

To celebrate the release of Annabel Langbein’s latest coobook The Free Range Cook from the TV series of the same name, Annabel Langbein, publisher Harper Collins and Inside Cuisine are giving you the chance to receive your very own copy!

Annabel tells me she is really proud of her latest book, and sees it as her best writing and publishing effort so far! I know you’ll love it …

This reader giveaway is open to Inside Cuisine subscribers internationally. For your chance to win just:

1. Click the “Sign Me Up” button on the homepage to subscribe to this blog and receive notifications of new posts by email.. Existing email subscribers are also eligible to enter.

2. Email insidecuisine@gmail.com (email subject Win Annabel Langbein cookbook) with 25 words or less on which is your favourite Annabel Langbein recipe and why. One entry per reader.

3. There’s one cook book to give away, and it can be yours no matter where you live in the world. (you just need to subscribe to Inside Cuisine email updates and email your favourite recipe). Entries close 10pm Sunday 31st October (Australian daylight saving time). The winner will be announced on Monday 1st November 10pm.

And don’t forget to tune in to the next episode of The Free Range Cook (if you’re in Australia that’s on ABC TV each Saturday 6pm).

My first taste memory is of ice cream, I must have been 2 or 3 at most. So, when Annabel Langbein offered to share her recipe from this week’s episode of The Free Range Cook I was excited. I can still taste the ice cream from Aunty Dossie’s dairy farm, made with the cream that had been separated fresh from the milk. It was a labour of love as she beat the ice cream by hand, every 20 minutesor so as it froze. This recipe from Annabel Langbein uses alcohol to keep the ice cream ‘soft’ and looks pretty as a picture too.

Pistachio and Berry Ice Cream

Annabel says “If you’ve never made ice cream before, this recipe is the one to try. All you need is three bowls and an electric beater. My mother made this ice cream throughout my childhood and I’ve continued the tradition with my own children.”

Prep time 20 mins + at least 4 hours freezing time
Makes 2.5 litres

Pistachio flavouring:

1 cup currants
¼ cup rum, amaretto or other liqueur or ¼ cup fruit juice
1 cup glacé pineapple, apricots or paw paw, finely chopped
finely grated zest of 1 lemon
1 cup shelled unsalted pistachio nuts
1 cup fresh or frozen raspberries

Ice cream base:
3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled

Line two 30 cm loaf tins or a 2.5 litre container with baking paper.

To prepare the pistachio flavouring, put the currants in a medium bowl and pour over the rum, liqueur or fruit juice. Stir, then set aside to steep for a minimum of 15 minutes or microwave for 1 minute. The alcohol helps to give the ice cream a soft texture, but the more you use the softer the ice cream will be, so don’t overdo it. Stir in the pineapple, apricots or paw paw, plus the lemon zest and pistachio nuts. Reserve the berries to add later.

To make the ice cream base, separate the eggs. Place the egg whites in the largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks – about 6-7 minutes. Set aside. 

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight.

In a third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do, add a bit more cold cream and beat again. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.

To make Pistachio and Berry Ice Cream, add the pistachio mixture and fold together. Fold in the raspberries right at the end, reserving a few berries for a garnish. Pour the mixture into the prepared loaf tins or container. 

Freeze for at least 4 hours, or preferably overnight, until set. If you’re freezing the ice cream for longer, be sure to cover it to prevent freezer burn or flavour taint. To serve, lift the ice cream out of the tin or container, cut it into slices and garnish with fresh raspberries.

For more recipes why not check out Annabel Langbein’s cook-book The Free Range Cook from the ABC TV series of the same name. The book is released tomorrow 1st October and is available in all good bookstores.

My friend Sheridan Rogers has written a fabulous new cookbook Mini-Chef for the kids and it’s out now! And Sheridan has kindly shared my pick from her book – the recipe for Gingerbread Men – with you …

When I was a kid, I don’t think I ever had more fun learning to cook, than when I was baking. It was a great start to what was to become a great passion in my life. Baking and decorating Gingerbread Men was a favourite way to play inside on a rainy Sunday along with baking my other childhood favourites, Anzac Biscuits and Scones.  Making and eating Gingerbread Men was an any time any day school holidays project too. Have fun whatever your age …

Gingerbread Men

You can make whatever shape you like with this gingerbread dough:

gingerbread men of all sizes, reindeer, cockatoos, bells, angels, stars.

Makes about 20 men, or enough for a Gingerbread House.

equipment

Mixmaster or electric beaters
Mixing bowl
Spatula
Sifter
Small saucepan
Plastic wrap
Baking trays lined with baking
paper
Cookie cutter

ingredients

250g (8oz) softened butter
185g (6oz) brown sugar
2 organic or free range eggs
300ml (10fl oz) honey
750g–800g (1½–1¾lb) plain flour
Pinch salt
3 teaspoons ground ginger
2 teaspoons cinnamon
½ teaspoon allspice
3 teaspoons bi-carbonate of soda
dissolved in 125ml (4fl oz) boiling water
Royal icing

method

1. Cream together the butter and sugar until light. Beat in the eggs one at a time then add the honey.

2. Sift together the dry ingredients and add to the creamed mixture alternately with dissolved bi-carbonate soda. If the dough feels too soft, add a little more flour. Shape into a ball and wrap in greaseproof paper or plastic wrap. Refrigerate two hours or overnight.

3. Preheat oven to 180ºC (160ºC fan-forced/350ºF/gas mark 4).

4. Divide the gingerbread into four so that you can work with one piece at a time, putting the remainder back (wrapped) into the refrigerator. Roll out onto a lightly floured board and stamp out shapes with a cutter. Lift carefully onto greased baking trays.

5. Bake for about 15 minutes or until browned. Remove with a spatula to cool on a wire rack. Decorate with smarties for eyes, jellybeans (mouth) and coconut (hair). Or spoon royal icing into a piping bag with a small nozzle and pipe squiggles over the men or other shapes.

Royal Icing

Use this recipe for Gingerbread, Arrowroot biscuit faces and to spread over your cupcakes – use a spatula and do it before it begins to set like concrete! Decorate tops with candied flowers, hearts, 100s & 1000s or whatever takes your fancy.

Preparation time: 10-15 minutes.  

equipment

Mixing bowl and beaters
Spatula
Sifter

ingredients
2 egg whites, lightly beaten
3 cups pure icing sugar, sifted
Squeeze of lemon juice

method

Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the icing sugar, beating constantly until thick. When you lift the beaters, the icing mixture should look like soft snow peaks. Beat in the lemon juice.

Although I just loved making Gingerbread Men as a kid, I think I had the most fun EATING THEM! Which part did you eat first? (I ALWAYS ate the head!)

Run run as fast as you can …

Mini-Chef is available now in all good bookstores. Sheridan Rogers is an experienced cook and well published food writer and now also holds fabulous kids cooking classes at her Sydney home during school holidays.

And if you didn’t see it already you can also catch Sheridan Rogers on the Morning Show here.

I can’t tell you the number of times I’ve eaten at Bécasse this year. Most of those times, I’ve just sat back and enjoyed myself and haven’t shared them with you. Each of the monthly Cellar Nights, a number of the monthly European Regional degustations, as a guest at the seasonal Producers Lunches, and for a family dinner to celebrate my birthday. Part of the reason I enjoy Bécasse is because of service. I don’t cook too badly myself so when I eat out, I want the experience to be special, from the moment I ring to book through to when I step out of the door after the meal. And, special it is at Bécasse!

Don’t get me wrong! I adore adore adore the food, and Chef Justin North never ceases to amaze me with the variety in his repertoire, and the diversity he provides us across his numerous menus each month. Today the talented and generous Chef is sharing one of his recipes with Inside Cuisine for you.

Confit miso blue eye, cuttlefish, cauliflower and buckwheat

Serves 4

For the cauliflower puree
600g cauliflower
3 cloves garlic
2 sprigs thyme
salt
100g butter
30ml grape seed oil
1.5L water
50ml milk

For the miso dressing
50g white miso paste
100g light soy sauce
20g lemon juice
150g veg oil

For the puffed buckwheat
200g whole raw buckwheat kernels
2 litres water
Salt to taste
Non-scented oil for deep frying

For the blue eye
500g Blue eye fillet meat
1L vegetable or olive oil
100ml rendered duck fat

For the garnish
2 cucumbers
Miso paste
½ cauliflower
200g Large fresh cuttlefish
Baby coriander
Baby red shiso

For the cauliflower puree
Sweat the thinly sliced cauliflower for 5 minutes. Season and add half the butter, thyme and garlic. Add water and milk and cook gently until tender. Separate the solids and the liquids. Place the solids in the blender and process, adding the liquor slowly, so as to reach ideal silky consistency, incorporating cold diced butter and milk as you go.

For the miso dressing
Combine miso, lemon juice, soy in blender, Blitz while slowly adding oil. Allow for 20-30mls of water to adjust to consistency if required.

For the puffed buckwheat
Place thoroughly washed buckwheat in water and cook until soft, with no bite. Rinse thoroughly and spread out on a large tray in one even layer. Allow to dry over stoves or in a very low oven (80c) overnight. Allow to cool and scrape of tray separating the granules. Deep fry at 200c for 20 seconds or until granules puff up, immediately strain and season lightly with salt, spread out on paper towel until needed.

For the fish
Brush chunks of blue eye with 50ml of the miso dressing. Allow to marinate overnight. Place fish chunks in bain marie of oil and fat at a temperature of approx 45c for 20-25 minutes or until the fish is silky, translucent and flaking from its natural grain. Flake fish and remove of all sinew or protein.

For the garnish
For the cauliflower sauté, shave the tips of the florettes off the head of cauliflower and sauté quickly over a high heat with a little salt and vegetable oil. Thinly slice and blanch the cuttlefish in salted water. Refresh and dress with olive oil and miso powder and warm. Dice the cucumber into neat cubes, dress with olive oil, lemon and salt.

For service
Swipe puree across the plate and arrange neatly the fish, cuttlefish, and cucumber. Sprinkle cauliflower, buckwheat and baby herbs over the salad to finish.

And, I’ve included some photos you haven’t seen before from the Producers Lunch Forum Wednesday 21st April 2010. North is a huge supporter of local producer and most of what is served at the restaurant comes locally from NSW. Bécasse holds the lunch every 6 weeks to showcase amazing producers.

Bécasse Bread - Kurobuta proscuitto baguettes

Canapé - Sorbello Heirloom tomato tarts

Amuse bouce – Smoked Hiramas kingfish with avocado Chantilly and pink grapefruit
2009 Keith Tulloch Per Diem Pinto Gris, Hunter Valley

Johnny Rockcliff of Ceas Crabpak Queensland Spanner Crabs
Canellone of spanner crab with fennel and ginger puree, Champagne veloute and compressed cucumber
2008 Keith Tulloch Chardonnay, Hunter Valley

Noel Arrold of Li-Sun Exotic Mushrooms and Ian Milburn of Glenloth Game
Roast ballotine of pheasant with persillade of mushrooms, brussel sprout puree and confit chestnuts
2006 Keith Tulloch Kester Shiraz, Hunter Valley

A tasting of new season quince
Organic Miellerie honey creme legere with blonde quince jelly and sorbet
and
Brioche pain perdu with quince puree and nougat glace of honeycomb and pistachio

Bécasse Restaurant
204 Clarence Street
Sydney NSW 2000
Australia

+61 2 9283 3440

Becasse website

Fundraising was never like this when I was at school! But then again, I didn’t go to school in one of Sydney’s best eat streets.

World famous chefs Mark Best, Kylie Kwong, Bill Granger, Alex Herbert and Luke Nguyen and more than 25 other local restauranteurs have thrown their support behind Crown Street Public School with recipes for Crown Street Cooks. Add to this a very talented team of parents and you turn a school fundraising project into one of the must have cookbooks of this year.

Recipes include Cured Ocean Trout With Fennel & Chestnuts (Marque), Organic Mushroom Salad (Billy Kwong), Bill Granger’s Scones (bills), Tiramasu (Bird Fish Cow), Goi Cuon – soft rice paper rolls with prawns & pork (Red Lantern) and this recipe for Scallops with Jalapeno Sauce from Toko restaurant.

Photo by Toby Burrows

Toko’s Scallops with Jalapeno Sauce

Serves 4 

Prep 30 mins / Soaking 30 mins / Cooking 5 mins

12 scallops, roe removed
1 tbsp olive oil
Garlic mayonnaise, micro herbs, panko (Japanese breadcrumbs) to serve

 Apple Amuza

5 Granny Smith apples
Salt
1 cup apple juice
1 cup sushi vinegar

Jalapeno Sauce

60g jalapeno chillies
1 tsp chopped ginger
1 tsp chopped garlic
100ml rice vinegar
100ml mirin
100ml pomace olive oil or vegetable oil
1 1/2 tbsp chopped spring onion
1 tbsp coriander leaves

First make the apple amazu. Peel, core and quarter apples. Finely slice, lengthways, and place in a bowl of salted water.

Set aside for 30 mins, until apples have softened slightly. Drain and rinse off salt under running water. Drain again.

Combine apple juice and sushi vinegar in a large bowl. Add apple and toss to combine. Refrigerate until ready to serve.

To make the Jalapeno Sauce, place jalapeno, ginger, garlic, vinegar and mirin in a food processor or small spice blender.

Blend until smooth and paste-like. Add oil, onion and coriander and pulse until finely chopped and well combined.

Season to taste and set aside.

Lightly oil and season scallops. Preheat a chargrill, barbecue or large frypan on high.

Cook scallops for 1-2 mins each side, until seared.

To serve, place scallops on plates and drizzle with jalapeno sauce. Top with 1tbsp pickled apple (squeezing excess liquid out first), a little garlic mayonnaise, micro herbs and a sprinkle of panko.

Notes: Panko, or Japanese breadcrumbs, are available from Asian sections of supermarkets.

This recipe courtesy Toko Restaurant & Bar, Surry Hills. First published in Crown Street Cooks 2010.

Crown Street Cooks is a beautifully photographed, high quality 200 page book featuring the recipes of talented home cooks and big name chefs. The fundraising cookbook will retail for AU$34.95 at designated Crown Street businesses and selected bookstores or you can purchase – or preorder – online at http://www.crownstreetcooks.com.au

$1 from the sale of every book will be donated to the local Salvation Army’s Youth Support Network, located in the heart of Surry Hills. And, the proceeds will raise much needed equipment for the historic Crown Street Public School (established 1849).

In an intimate dinner and performance at Bilson’s, visiting French cabaret artist Ms Caroline Nin seduced us with her Scarlet Stories. At the end of the evening esteemed Sydney Chef Tony Bilson came over to our table. He made a big statement! ”This is one of the best evenings of my life.” And, with resonance in that statement, so it was also true for me. Those words could just have easily come out of my mouth. If I had a night that I’d want as my Groundhog Day this would be it!

Not only is Tony Bilson a truly great chef and the Father of French cuisine in Australia he is also an ardent supporter of the arts. At both Bilson’s and his bistro Number One there are regularly soirees of great performance to match his great food and wine. This was one of those nights.

Chanteuse extraordinaire, Ms Caroline Nin belted out the numbers in her show which was inspired by the ‘red light’ districts of famous cities such as Berlin, Paris and New York. I was entranced!

Caroline Nin Dinner
Thursday 15 July 2010

Amuse Bouche
Domaine Pichot Cremant de Loire Brut 2006, Loire Valley France

Ballotine of Rabbit with Foie Gras Fresh Horseradish

Lobster Quenelle, Sauce Armoricaine
Brumont Gras Manseng Sauvignon Sec 2008 Cotes de Gascogne, France

Breast of Duck with Baby Turnips
Grande Maison ‘Cuvee Opera’ 2005 Bergerac France

Vanilla Slice

It is well known that I am a huge fan of my bow-tied hero. His food is faultless. It hits right on the pulse of modernity with perfect flavour in updated classical cuisine. His menus are always perfect for the occasion. On this occasion it was ‘wicked’!

At this time I also feel compelled to comment on one of Sydney’s restaurant guides and advise that as a regular diner at Bilson’s that food wine and service are always exceptional and that Bilson’s is again this year 3 hats in my book!

Bilson’s Restaurant
27 O’Connell Street
Sydney NSW 2000
Australia

+61 2 8214 0496

In this week’s episode of The Free Range Cook, Annabel braves the bees to collect the purest organic honey for her Honey Vanilla Panna Cotta – it’s made with half buttermilk, half cream so is lighter on the calories. I’m really looking forward to episode 5 and not just for the Panna Cotta recipe. I’ve always wanted to be a bee keeper but it looks like Annabel has beaten me to it. She looks like a (smiling) martian! Or maybe she’s just queen bee…

Honey Vanilla Panna Cotta

Buttermilk is a low-fat alternative to the cream that is usually used in panna cotta, but you can use cream, or half cream and half milk. Don’t panic if your mixture isn’t getting any thicker – the gelatin won’t thicken until it cools. Measure the gelatin carefully – use too much and the mixture will be rubbery. It must be added to cold water or it will go lumpy.

Prep time 20 mins
Cook time 5 mins + 3 hours chilling time
Makes 6-8 servings

2 cups cream, divided in half
1 vanilla pod, split lengthwise, or 2 tsp vanilla extract
½ cup honey
½ cup sugar
4 tbsp cold water
4 tsp unflavoured gelatine
2 cups buttermilk

To serve: 
Sunshine Fruit Topping (see below)

Place 1 cup of the cream in a saucepan with the vanilla pod, honey and sugar and heat, stirring, until the sugar has fully dissolved. Simmer for 1 minute. 

Remove the pot from the heat and lift out the vanilla pod. Split the vanilla pod open and scrape out the seeds. Add the seeds back into the cream mixture and whisk to combine (rinse the leftover pod and store it in your sugar container – it will add a nice flavour to the sugar).

Place the cold water in a small bowl and sprinkle the gelatine over the top, stirring until it is fully absorbed. Add the soaked gelatine to the hot cream, stirring until it is fully dissolved. You will know when it is dissolved because there will be no visible granules.

Cool the mixture for 15-20 minutes, stirring often (it needs to be cool before the buttermilk is added or it will split). Lightly whip the remaining cup of cream and stir it into the cooled mixture, then whisk in the buttermilk until the mixture is smooth.

Divide the mixture between 6-8 serving glasses. Cover and refrigerate until set. This should take about 3-4 hours or up to 24 hours. To serve, divide Sunshine Fruit Topping over the top of the set panna cottas. Serve chilled.

Sunshine Fruit Topping

Wash, peel and finely dice 3 peaches. Mix with the pulp of 4 passionfruit and 1 tbsp liquid honey.