Beetroot Risotto

Beetroot Risotto

Ingredients
Beetroot Stock
4 Fresh Medium Beetroots – diced 1cm
1100ml of water
1 x carrot
1 x onion
1 x stalk of celery
1 x clove
1 x cinnamon quill

Risotto
2 tblsp Olive Oil
½ Spanish onion diced
2 cups of Aborio Rice
1lt stock (see above)
¼ cup White Wine
I tblsp Brown Sugar
Pinch fresh nutmeg
20gm Parmesan Shaved
3 sage leaves – fried

Method;

1. Cover diced beetroot with water and add vegetables and spices. Bring to the boil and slowly simmer for 30 minutes. Remove everything except the beetroot. Strain and keep both the juice and beetroot. Set aside.
2. In a large heavy based saucepan sauté the onion in olive oil until slightly transparent.
3. Add the risotto and cook until discolored. Add the white wine and brown sugar and cook over a medium heat until the wine has absorbed.
4. Continue over a medium heat and add 1 cup of the stock and cook until absorbed.
5. Add all the diced beetroot and a further 1 cup of stock and continue the cooking process until absorbed.
6. Continue adding 1 cup of stock ensuring to cook out the liquid before adding further stock.
7. When all stock has been added, place in the Nutmeg, Parmesan cheese and season to taste.
8. Cover and leave for 5 minutes.
9. Serve with shallow fried sage leaves.

Note: Extra liquid may be required at the end of cooking, some vegetable stock will assist.

ENJOY

Chef Nathan

Winter is here!

Well my friends it finally here, cold southern winds, low snow falls, and nights curled up in bed early just to keep warm. I know personally that when it's cold I EAT! Which is not a good thing when your watching what you eat, but it's about finding a balance between warm and fullsome and healthy. I have found a couple of dishes over the years to do just that, and I'm not talking about just soups (although a minestrone is one I cannot live without).

Keeping your feet of the cold tiles during preparation, not making a mess in the kitchen, and something not to leave crumbs in the bed are my 3 rules for quick late night warmers.

TPimento cheese is a classic Southern snack spread, and one taste of this easy party recipe and you'll wonder why it's not more popular in other parts of the country.

Classic Southern Pimento Cheese Spread
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients:

3 cups freshly shredded extra sharp white cheddar cheese
1/4 cup freshly grated Parmesan cheese
1 1/2 cups small diced roasted red bell peppers (freshly fire-roasted, or from a jar)
1/2 cup chopped pimento-stuffed green olives
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
Tabasco to taste
Preparation:

In large mixing bowl stir together cheeses, peppers, olives, mayonnaise, parsley, chives, pepper, Worcestershire sauce, and Tabasco. May be served as is, or molded with a bowl, or into a ball with plastic wrap. Serve with crackers, crisps, or bread.

So kick back and enjoy

Chef Nathan

Oysters

Recently I traveled over our western border in search of some amazing wines and delightful food. I stumbled (literally) into the Norwood Food and Wine Festival, where I could sample copious amounts of local food prepared by the regions top restaurants, food producers as well as a large selection of South Australian wines.

Everyone who knows me, understands my little weakness for fresh oysters, and whilst in South Australia, I had to sample the finest Oysters in Australia.

Pure Coffin Bay Oysters are grown naturally in the nutrient rich waterways of Coffin Bay. The oysters are not fed at all, they filter feed naturally from the bountiful enriched ocean. Located in the remote, unspoilt and pure waters of Coffin Bay.

As a chef, I often find myself looking for new and different ways to prepare oysters, and have yet to find more than a couple of ways to prepare them aside from straight from the shell.

A great starter for a cocktail party or for an appetizer is to shuck the oyster into a shot glass, cover with a good quality Sake, and then place a small amount of wasabi on top. If you find wasabi a bit warm, maybe try a pinch of black caviar.

Another way is to mix a small piece of grated ginger, 6 tablespoons of rice wine vinegar, a small amount of chopped chilli, pinch of sliced coriander and a tsp of sugar. Serve with the oysters in a dipping bowl and some lime wedges.

K.I.S.S (keep it simple stupid) was an acronym I learnt in my early years as a chef in Queensland, so to apply this to oysters. Open a bottle of Oakridge “Over The Shoulder” 2010 Pinot Grigio, cut some lime wedges and enjoy fresh from the shell.

Check out www.coffinbayoysters.com.au/

Happy Shucking and Enjoy

Chef Nathan

Harvey Beef with Gorgonzola, Witlof & Walnut Salad

Cooking Time
25 minutes

Ingredients (serves 4)
25g (5 tsp) butter
4 (about 125g each and 2cm thick) Harvey Beef rib eye steaks
2 tbs olive oil
45g (1/3 cup) walnuts pieces
2 witlof, leaves separated
Freshly ground black pepper
150gm Gorgonzola cheese, roughly crumbled
1 bunch chives, snipped into 2cm lengths

Method
Heat the butter in a frying pan over medium-high heat until foaming.
Add the beef and cook, uncovered, for 4 minutes each side, for medium-rare or until cooked to your liking.
Transfer to a plate and cover loosely with foil. Set aside to rest. Wipe the pan clean with paper towel.
Add 1 tbs of the oil to the pan and heat over medium-high heat. Add the walnuts and cook, shaking the pan occasionally, for 2 minutes or until aromatic. Add the witlof and cook, turning once with tongs, for 1-2 minutes or until the witlof just wilts. Transfer to a large bowl. Add cheese and chives.
To serve, cut the beef across the grain into 1cm-thick slices. Add to the salad and toss gently to combine. Divide the salad among serving plates and serve immediately.

Saganaki

Ingredients:
500gm of pecorino romano or halloumi cheese
1/2 cup of olive oil
2/3 cup of flour for dredging
2-3 lemons, quartered

Preparation:
1. Cut the cheese into slices that are 1/2 inch thick by 2 1/2 to 3 inches wide.

2. Moisten each slice with cold water and dredge in the flour.

3. In a small heavy-bottomed frying pan (cast-prefereably), heat the oil over medium-high heat.

4. Sear each slice in 1 tablespoon of oil until golden-brown on both sides.

5. Serve hot with a last-minute squeeze of fresh lemon juice.

Serve with wine, olives and crusty bread.

Enjoy

Chef Nathan

Source: Wikipedia

Pork Medallions with Balsamic-Honey Glaze

Balsamic-Honey Glaze
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
4 garlic cloves, minced
1 tablespoon Dijon mustard
Salt and pepper

The Pork
1 pork tenderloin (1 kg), sliced into 1/2-inch medallions (rounds)
Canola oil (for searing)

1. Preheat the oven to 180 degrees.
Make the Balsamic-Honey Glaze:
1. In a small bowl, whisk together the 1/2 cup balsamic vinegar, 3 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon fresh rosemary, 4 garlic cloves, 1 tablespoon mustard, and salt and pepper.
2. For the pork: Cover the bottom of a medium pan with some canola oil, only a light film and heat over medium-high heat until hot. Add the pork slices in one layer, season them with salt and pepper, and sear them on one side 1 minute. Turn and sear the second side 1 minute, until lightly browned.
3. Transfer the pork slices to a shallow baking dish, arranging them in one layer. Pour the balsamic-honey glaze over the top. Turn the slices to coat.
Roast the pork slices 8 to 10 minutes, until done to medium-rare.

Step 1: meanwhile, make the couscous

Couscous with Spring Onions
1 tablespoon canola oil
1 1/2 cups chicken broth or hot tap water
2 scallions, thinly sliced
1 cup couscous
Salt and pepper
2 tablespoons chopped parsley (optional)

1. In a medium saucepan, combine the 1 tablespoon oil and 1 1/2 cups chicken broth or water and bring to a simmer. Add the 2 sliced spring onions and 1 cup couscous and cover the pan. Remove the pan from the heat and let stand 5 minutes.
2. Uncover the pan, fluff the couscous with a fork, and stir in salt and pepper and the 2 tablespoons chopped parsley, if desired. Transfer to a serving bowl.


Step 2:
Place the pork medallions onto a platter a drizzle with the Balsamic Honey Glaze.

Try some seasonal steamed fresh vegetables with delightful dish.

ENJOY

Chef Nathan

Berry Cream Parfaits

Preparation Time
10 minutes

Ingredients (serves 4)
300g frozen mixed berries, just thawed
1 x 300ml ctn pouring cream
1 tsp caster sugar
1 tsp vanilla essence
8 small savoiardi (sponge finger biscuits), coarsely chopped
2 tbs cranberry juice
Cadbury Flake Garnish, to serve

Method
Place half the berries in the bowl of a food processor and process until coarsely chopped.
Use an electric beater to beat the cream, sugar and vanilla in a medium bowl until firm peaks form. Add the berry puree and fold until just combined.
Divide the biscuit among serving glasses and drizzle over the juice. Top with the cream mixture and remaining berries. Sprinkle with Flake to serve.

ENJOY

Chef Nathan

Tuna Nicoise Salad

This simple yet sophisticated recipe is so delicious, yet easy to make.
Prep Time: 25 minutes

Cook Time: 6 minutes

Total Time: 31 minutes

Ingredients:

1/4 cup lemon juice
1/2 tsp. salt
1 Tbsp. Dijon mustard
1/2 cup extra virgin olive oil
1/8 tsp. pepper
4 (1" thick) tuna steaks
4 medium new potatoes, sliced
500gm's asparagus spears, snapped
Olive oil
275gm mixed salad greens
1 cup grape tomatoes
1/2 cup Nicoise olives
Preparation:

Whisk together lemon juice, salt, Dijon mustard, olive oil and black pepper in a small bowl. Place tuna steaks in a zip-top plastic bag and add 1/2 cup of the lemon juice mixture. Reserve the remaining vinaigrette. Toss bag to coat steaks well. Refrigerate for 30 minutes.
Meanwhile, place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes. Drain potatoes and set aside to cool.

Slice potatoes into 1/2" slices and brush both sides of the potatoes with olive oil. Toss asparagus spears with olive oil to coat.

Prepare and preheat two sided grill. Remove steaks from marinade and grill 4 to 6 minutes, until desired doneness. Place the sliced potatoes and asparagus spears on the grill and grill 2-4 minutes until tender.

Combine mixed salad greens with the grape tomatoes and olives. Top the greens with the grilled asparagus, new potatoes and tuna steaks. Drizzle reserved vinaigrette over all and serve immediately.

ENJOY

Chef Nathan

Easy Beef & Tomato Stir-fry

This Chinese-style fillet steak is bathed in a thick sweet, sour and juicy tomato sauce.

Preparation Time
15 minutes

Cooking Time
15 - 20minutes

Ingredients (serves 4)
300g beef fillet steak, thinly sliced across the grain
1 tbs cornflour
2 tbs sweet sherry
1 tbs soy sauce
5 ripe tomatoes
1 tbs peanut oil
250ml (1 cup) water
100g (1/2 cup) caster sugar
125ml (1/2 cup) tomato sauce
125ml (1/2 cup) white vinegar
1 tsp finely grated fresh ginger
Steamed rice, to serve
Shallot curls (see tip), to serve

Method
Place the beef and cornflour in a large bowl. Toss to coat. Add the sherry and soy sauce. Season with pepper. Stir until well combined. Cover. Place in the fridge for 30 minutes to marinate.
Meanwhile, use a sharp knife to cut a small cross in the base of each tomato. Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside for 1 minute or until the skin loosens. Use a slotted spoon to transfer to a bowl of iced water. Set aside for 1 minute. Peel and discard the skin. Coarsely chop.
Heat the oil in a wok over high heat until just smoking. Add the beef mixture and stir-fry for 2 minutes or until golden. Transfer to a plate.
Drain the oil from the wok. Add tomato, water, sugar, tomato sauce, vinegar and ginger. Stir until well combined. Bring to the boil. Cook, stirring occasionally, for 15 minutes or until the sauce thickens. Add the beef mixture. Cook for 1-2 minutes or until heated through.
Divide rice and stir-fry among serving bowls. Top with shallot curls to serve.
ENJOY
Chef Nathan

Roast Vegetable Quiche

Ingredients (serves 4)
2 sheets frozen ready-rolled shortcrust pastry, partially thawed
500g butternut pumpkin, peeled, cubed
1 small red capsicum, thickly sliced
1 small red onion, cut into thin wedges
Olive oil cooking spray
4 eggs
1/4 cup pure cream
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh coriander leaves


Method
1. Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.
2. Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.
3. Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season with salt and pepper. Place on lower shelf of oven. Place tart pan on hot baking tray in oven. Bake for 10 to 15 minutes or until pastry is golden and vegetables are just tender. Remove tart pan and vegetables from oven. Reduce oven temperature to 180°C/160°C fan-forced.
4. Mix eggs, cream and cheese. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.

Vietnamese Chicken Noodle Salad

Preparation Time
15 minutes
Cooking Time
15 minutes
Ingredients (serves 4)
3 small (about 500g) single chicken breast fillets
150g rice stick noodles
1 tbs rice vinegar
2 tbs fresh lime juice
1 tbs sweet chilli sauce
2 tsp fish sauce
2 tsp peanut oil
100g (2 cups) finely shredded Chinese cabbage
2 carrots, peeled, coarsely grated
8 green shallots, ends trimmed, thinly sliced diagonally
1/4 cup loosely packed fresh mint leaves
1/4 cup firmly packed fresh coriander leaves

Method
1. Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl.
2. Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well.
3. Place vinegar, lime juice, sweet chilli sauce, fish sauce and oil in a screw-top jar and shake until well combined.
4. Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.

Curried Pumpkin & Lentil Soup

Ingredients (serves 4)
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons Madras curry powder
1 1/2 cups dried red lentils
1.75kg butternut pumpkin, peeled, seeds removed, and chopped
5 cups vegetable stock
natural yoghurt, to serve

Method
Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.
Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
Serve immediately, topped with a dollop of natural yoghurt if desired.

Fish Tacos

Ingredients
Wonton cups:
12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil

Filling:
3 tablespoons olive oil, plus more for drizzling
3 snapper fish fillets cut into 3/4-inch pieces
Sea salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
3 cups coarsely chopped baby rocket
Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt

Creme fraiche: (French variety of Sour Cream)
1/2 cup creme fraiche
1 tablespoon wasabi powder*
1/4 teaspoon salt
Directions

Special equipment: a 12-count nonstick muffin pan

For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 180 degrees C.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.

For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the snapper fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, green onions, and rocket. Toss until all the ingredients are coated.

For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Grilled Endive Caesar Salad with White Beans

INGREDIENTS:
2 large heads endive
2 teaspoons anchovy paste
2 large cloves garlic, 1 grated or finely chopped, 1 halved
About 1 tablespoon Worcestershire sauce
Juice of 1 large, ripe lemon
About 1/2 cup extra-virgin olive oil (plus more for drizzling)
A generous handful of grated pecorino-Romano cheese
Lots of pepper
Olive oil cooking spray
A few grates of nutmeg
Ciabatta bread, sliced
5 large eggs, hard-boiled, then chopped (see tip)
One 15-ounce can cannellini beans, rinsed and drained
You can pick up hard-boiled eggs at deli counters and salad bars; chop and reserve them. Or place raw eggs in a small pot, cover with water and bring to a boil. When the eggs come to a full boil, cover the pan and turn off the heat; let stand for 10 minutes. Run the eggs under cold water as you crack them. Let stand for a minute to loosen the shells, then peel and chop the eggs.
DIRECTIONS:
1. Preheat an outdoor grill or grill pan to medium-high. Fill the sink with water. Trim the escarole but leave the heads intact, then swish the escarole heads vigorously. Halve the heads and dry them with kitchen towels. In a shallow bowl, combine the anchovy paste, grated or chopped garlic, Worcestershire sauce and lemon juice. Whisk in about ½ cup EVOO, the cheese and pepper. Coat the escarole lightly with the cooking spray and grill, turning once, until wilted and grill marks appear, about 5 minutes. Season the escarole halves with a little nutmeg and drizzle the anchovy dressing on top, or chop to mix thoroughly with the dressing. Char the bread slices on the grill, on the grill pan or under a hot broiler. Rub with the halved garlic and drizzle with EVOO. Chop the bread. Arrange the eggs and the cannellini beans over the halved escarole or toss with the chopped escarole. Serve with the bread.

Moroccan Chicken with Couscous

Ingredients (serves 4)
2 tablespoons olive oil
1/4 cup lemon juice
2 tablespoons Moroccan seasoning
4 (800g) chicken breast fillets, trimmed, halved lengthways
Moroccan couscous
1 1/2 cups couscous
1/3 cup currants
1 1/2 tablespoons balsamic vinegar
200g grape tomatoes, halved
75g baby spinach

Method
Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.
Make Moroccan couscous: Bring 1 1/2 cups cold water to the boil in a saucepan over high heat. Remove pan from heat. Stir in couscous. Cover and stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains.
Place currants, vinegar and 1 tablespoon cold water in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until heated through.
Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.
Heat a greased barbecue plate or chargrill over medium-high heat. Cook chicken, brushing with oil mixture, for 2 minutes each side or until cooked through. Season with salt and pepper. Serve chicken with couscous.

Chocolate Bombe Alaska

Ingredients (serves 4)

• 400g chocolate sponge roll
• 75g dark chocolate, finely chopped
• 3 eggwhites
• 1 cup caster sugar
• 4 Blue Ribbon Chocolate Sundaes

Method

1. Preheat oven to 200°C.
2. Line a baking tray with baking paper. Cut 4 x 2cm-thick slices of sponge roll. Place onto tray, leaving space between each for easy removal. Spoon chocolate onto each sponge slice.
3. Place eggwhites into a medium bowl. Beat with an electric mixer until firm peaks form. Add sugar, a spoonful at a time, beating continuously until all the sugar is added. Beat for a further 2 minutes until the sugar dissolves.
4. Turn a frozen ice-cream onto each sponge slice. Spread meringue evenly over each, making sure ice-cream and sponge base are completely covered.
5. Bake for 7 to 10 minutes or until meringue is light golden and firm to touch. Serve immediately.

Bocconcini Arancini

Ingredients

• 2 cups (500ml) chicken stock
• 1 tbs olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 3/4 cup (165g) arborio rice
• 1/2 cup (125ml) dry white wine
• 4 slices pancetta, finely chopped
• 1/2 cup parmesan
• 2 tbs finely shredded basil
• 24 bambini bocconcini balls (see note)
• 1/2 cup (75g) plain fl our
• 2 eggs, lightly whisked
• 1 cup (90g) dried (packaged) breadcrumbs
• Vegetable oil, to deep-fry

Method

1. Bring stock to the simmer in a medium saucepan over medium heat. Reduce heat to very low and keep at a gentle simmer.
2. Heat oil in a heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add rice and stir for 2 minutes or until grains appear slightly glassy. Add wine and cook, stirring, until completely absorbed. Add 1/2 cup (125ml) stock to the rice and stir continuously until stock is completely absorbed. Continue adding stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 15 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Remove from heat and stir in the pancetta and parmesan. Set aside to cool completely.
3. Line an oven tray with baking paper. Stir through the basil. Roll 1 tablespoonful of risotto mixture into a ball. Make a large dent in the centre and place a bocconcini ball in the centre. Use wet hands to enclose cheese with risotto mixture and place on the tray. Repeat with remaining risotto and bocconcini.
4. Place the flour, egg and breadcrumbs in separate bowls. Dip a risotto ball in the flour to lightly coat, then dip in egg. Coat in breadcrumbs, shaking off excess. Place on a lined tray. Continue with remaining risotto balls. Repeat, dipping each ball in egg then breadcrumbs so they are coated twice. Cover with plastic wrap and place in the fridge for 30 minutes to set.
5. Add enough oil to a medium saucepan to reach a depth of 6cm and place over high heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Place 1/3 of the arancini in the hot oil and cook for 3-4 minutes or until golden brown all over and heated through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining balls, reheating oil between batches. Place on a serving platter and serve immediately.

Notes & tips

• Bambini bocconcini balls are bocconcini that are about 1cm in diameter. They are available from supermarkets. Substitute with regular bocconcini cut into 8 pieces.

ENJOY

Chef Nathan

Creme Caramel

Cooking Time 60 minutes

 

Ingredients (serves 6)

1 cup white sugar

600ml thickened cream

3/4 cup milk

2 teaspoons vanilla extract

3 eggs

2 egg yolks

1/2 cup caster sugar

 

Method

Make caramel: Place white sugar in a small, non-stick frying pan over medium-high heat. Cook, stirring with a metal spoon, for 4 to 5 minutes or until sugar dissolves and turns a deep caramel colour. Tilt pan, swirling sugar to caramelise evenly (watch caramel, as it takes seconds to burn).

Pour caramel into a 7cm deep, 16cm (base) ovenproof dish, tilting dish so caramel flows evenly over base and a little up the sides.

Preheat oven to 180°C. Combine cream, milk and vanilla in a saucepan. Stir over medium heat until hot and small bubbles form at edge of pan. Remove from heat.

Whisk eggs, egg yolks and caster sugar in a large bowl until pale and creamy. Slowly add hot cream mixture, whisking constantly. Strain custard into a large jug.

Place a folded tea towel in base of a roasting pan (to stop dish base overheating, causing custard to bubble around edges). Place dish on tea towel. Pour in custard.

Pour boiling water into roasting pan so it comes half way up sides of dish (known as a 'water bath'). Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove dish from water bath. Set aside at room temperature to cool. Refrigerate overnight. Run a thin knife around edge of custard and invert onto a 1cm-deep dessert plate. Slice and serve.

Notes & tips

This is best made 1 day ahead.

ENJOY

Chef Nathan

Asian Crab Omelette

Ingredients (serves 2)

1 long green chilli, halved, seeds removed

1 cup fresh cooked crabmeat

2 tsp grated fresh ginger

6 spring onions, thinly sliced

1 cup snow pea sprouts or pea shoots, trimmed

 

3 eggs

2 tsp soy sauce

1 tsp fish sauce

2 tbs oyster sauce

 

Method

Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.

Lightly beat the eggs with the soy and fish sauce to combine.

Brush a large non-stick fry-pan with a little oil and place over medium heat.

Add egg and shake pan to distribute, gently stirring with the underside of a fork. As egg begins to cook at the edges, use the fork to draw cooked egg in towards the centre (without breaking up), allowing the uncooked egg to run out towards the edge.

After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy centre without too much liquid - it will keep cooking once it's removed from the heat.) Add crab mixture down the centre of the pan, then use the fork or a spatula to fold one side of the omelette over the filling. Hold a warmed plate next to pan, then tilt pan at an angle and slide omelette onto the plate fold-side down.

 

Drizzle with oyster sauce, then serve topped with sprout mixture.

ENJOY

Chef Nathan

 

Delightful Osso Bucco

Osso bucco relies on slow cooking for its rich flavour and tender, melt-in-your mouth meat. It's the perfect meal to serve the family on a cold winter's evening.

Ingredients (serves 4)
1 tbs olive oil
8 (about 1.5kg) veal osso bucco
2 brown onions, coarsely chopped
2 garlic cloves, crushed
400g can chopped tomatoes
1 cup (250ml) dry white wine
1 tbs tomato paste
Gremolata
1/4 cup coarsely chopped flat-leaf parsley
1 garlic clove, finely chopped
2 tsp shredded lemon rind
Creamy parmesan polenta
4 cups (1L) chicken stock
1 cup (170g) polenta (cornmeal)
1/2 cup (125ml) thin cream
1/2 cup (40g) finely grated parmesan
Method
Preheat oven to 140°C. Heat the oil in a flameproof casserole pan over high heat. Add the veal and cook for 2-3 minutes each side or until brown. Transfer to a plate. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Return the veal to the pan with the tomatoes, wine and tomato paste and bring to a simmer. Remove from heat.
Cook in preheated oven, covered, turning occasionally, for 2 hours or until veal is falling off the bone. Taste and season with salt and pepper.
Meanwhile, for the gremolata, combine parsley, garlic and lemon in a small bowl.
To make the polenta, bring the stock to boil in a large saucepan over high heat. While stirring with a whisk, gradually pour in the polenta and stir continually. Reduce heat to low and cook, stirring, for 10 minutes or until polenta is tender. Remove from heat. Add the cream and parmesan and stir to combine. Taste and season with salt and pepper.
Spoon polenta among serving bowls. Top with osso bucco and sprinkle with gremolata to serve.

ENJOY
Chef Nathan