Monday, June 30, 2014

Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon

Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon

I went to the Taste of Perth Food Festival earlier in the year. It’s a bit of a different concept to your usual food festival in that the top restaurants of the city present 4 dishes in tapas size-servings so you can taste what the restaurant is all about. It was so amazing. Lance and I shared each dish so we could fit in the maximum dishes and in so doing added a bunch of new restaurants to our ‘to-visit’ list. One of the (many) stand-out dishes was Nobu’s pork belly with caramel miso sauce. Everything about the dish was perfectly constructed. The textures, the salt-to-sweet-to-umami flavours of the sauce. Heaven. 


The use of caramel sauce in a savoury dish brought back the memory of a dish I made often a few years back of Caramel Braised Pork. Another sweet-savoury dish using caramel, pineapple, sweet potato and pork. So then my head started going through what I had at home and what flavours would go well with caramel. I had bought a bag of baby eggplants from the Nanna Shop. I love the creamy texture that eggplants get when you cook them, and thought that would make the perfect vegetarian base for a caramel dish. I used pomegranate for a tart contrast and water chestnuts for a textural counterpoint. And instead of using sugar to make the caramel, I used redgum honey. I’d never made caramel with honey before, but it works just as well as sugar. It adds a subtle floral flavor to the caramel that works well in this dish. Number one rule for making caramel is to watch it carefully, because it turns from caramel to burnt mess very, very quickly. But once the caramel is done, the dish can be left to cook, just stirring here and there, making it a good week night dish to set going while you prep for the next day. The toasted nuts on top really do finish the dish, so do add them. 



Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon
Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon
Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon
Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon
Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon


Pomegranate Caramel Braised Eggplant and Cabbage with Udon


½ cup honey
1 tbsp lime juice
3 tsp butter
3 tbsp soy sauce
3 tbsp fish sauce
¼ cup Chinese cooking wine
2 tbsp rice wine vinegar
Juice from one orange
1 tsp finely chopped red chilli
1 pomegranate, seeded
2 cloves garlic, minced
1 brown onion, diced
6 baby eggplants, cut into rounds
1 tin sliced water chestnuts
¼ large green cabbage, shredded
Udon noodles
Handful roasted salted peanuts, roughly chopped
Pickled onion 

Start by preparing your sauce. Mix together the onion, garlic, soy sauce, fish sauce, Chinese cooking wine, rice wine vinegar, orange juice, chilli and pomegranate in a bowl and set aside. Prep all of your veges. 

In a large, deep frypan add the honey and lime juice and heat over a medium-high flame. Stir to combine as it warms, then as it starts bubbling, stop stirring. Swirl occasionally by the handle to keep it moving as it starts browning and turning to caramel – about 3 minutes. Watch it carefully so it doesn’t burn. Remove from the heat, and stir in the butter. Watch it as it will spatter. Mix until smooth. 

Add the sauce, add back to the heat and stir well to combine as it comes back to a boil. Add the eggplant, cabbage and water chestnuts, and stir well to coat in the sauce. Leave to braise, stirring now and then until the sauce reduces and thickens, and the vegetables become tender. Around 20 minutes. 

Prepare udon as per the packet instructions, and drain well. Place in a bowl and scoop the caramel braised vegetables on top. Sprinkle generously with toasted peanuts and pickled onion, if desired.

Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon
Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon
Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon
Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon
Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon
Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon
Caramel for Dinner - Pomegranate Caramel Braised Eggplant and Cabbage with Udon

Monday, June 23, 2014

Slow Cooker Love - Cider Braised Pork

Slow Cooker Love - Cider Braised Pork
Slow Cooker Love - Cider Braised Pork

There’s a quote from a butcher in the Recipes and Ramblings 2 Cookbook that states “slow cooking is a path to someone's heart”. I couldn’t agree more. And neither could Lance. If he had his way, there would always be pulled pork in the house for when he wants it. Which is always. He’s even taken to looking at the ads when he reads the newspaper and comes home with legs of pork when they’re on special for me to cook.

The most common way I do it is Puerco Pibil, but for something a bit different and a bit subtler in flavour, I thought I would braise it in cider. Pork and apples is a classic combination, but for this batch I used one of Rekorderlig’s flavoured ciders – Apricot and Peach. Partly because I thought it’d go really well with the pork. Partly because I had a bottle left in the fridge. Sage and mustard seeds round out the flavours.

Because it’s a subtler flavour, it lends itself to being eaten in so many different ways. Either simply, or dressed right up with extra flavours.

The first night we ate this with steam buns which I made using the Momofuku recipe (but feel free to buy frozen ones from your local Asian grocer). Then we ate it with waffles and eggs for breakfast. Then in Kaiser buns with hickory BBQ sauce and coleslaw. Then we ate the remainder in tacos with mandarin segments fresh from our tree.



Slow Cooker Love - Cider Braised Pork

Slow Cooker Love - Cider Braised Pork
Slow Cooker Love - Cider Braised Pork
Slow Cooker Love - Cider Braised Pork

Cider Braised Pork

1 tbsp sage
3 tbsp salt
1 tsp black pepper
1 tbsp mustard seeds
500mL cider (such as Rekorderlig Apricot and Peach)
2 dried bay leaves
1 pork leg roast

Carefully cut the skin and fat layer off the bottom of the pork leg with a very sharp knife. Discard. (Or if making your own steam buns, put the skin in a frypan on medium high heat to render the fat out).

Mix the sage, salt, pepper and mustard seeds together, and rub generously all over the pork leg. You may not need it all. Leave for an hour or so. Place in the base of your slow cooker, pour 400mL of the cider over the leg and add the bay leaves. Cover and cook on high for around 4-5 hours, or until the pork is falling off the bone. Remove the bay leaves

Peel the skin off the top of the roast, and remove the bones. Using two forks, shred the pork. I usually do this in the base of the slow cooker in the cooking juices still but if you want you can pull it out, shred it and put it back in the juices. Mix through the liquid and cook for a further 20 minutes or so to soak up these juices and make the pork super moist.

When ready to serve, pour the remaining 100mL of cider into a small saucepan and simmer over a low heat for 10 minutes until reduced and syrupy.

Serve pork with the reduced cider drizzled over the top, either in steamed buns, or normal bread buns with you choice of accompaniments, such as coleslaw or pickled beetroot and onions

Slow Cooker Love - Cider Braised Pork
Slow Cooker Love - Cider Braised Pork
Slow Cooker Love - Cider Braised Pork
Slow Cooker Love - Cider Braised Pork
Slow Cooker Love - Cider Braised Pork
Slow Cooker Love - Cider Braised Pork
Slow Cooker Love - Cider Braised Pork

Saturday, June 21, 2014

White Vegetables - Mushroom, White Bean and Cauliflower soup


Things got a bit involved on this site. The dishes became very involved and fancy. But things got very busy at work, and out of work. And it got really cold at night times quite suddenly. So now there is flannelette sheets on the bed and there is this soup. Creamy and comforting and incredibly simple to make. I got home from the gym, 10 minutes of prep cooking. Leave it to simmer while I showered, came back and blended it up and voila. Perfect soup for sitting on the couch snuggled under my quilt.

This is naturally vegan and gluten free. It’s full of protein and things that are good for you. I added diced fried chorizo bits on top of mine because it is amazingly delicious but somewhat takes away from the vegan status. Bacon bits would be equally delicious. But the chopped toasted almonds are pretty amazing if you want to keep it vegan/vegetarian.


Mushroom, White Bean and Cauliflower Soup
Olive oil
1 – 2 cloves garlic, minced
Salt and Pepper
500g mushrooms of choice, thinly sliced
1 brown onion, diced
1 small head of cauliflower, broken roughly into large florets.
1 litre vegetable stock
1 litre water
1 cup of almond meal
Tin white beans, rinsed

Garnish
Diced, fried salami
Toasted almonds
Dried oregano
More black pepper

Drizzle a good glug of olive oil into your soup pot and heat to medium. Add the garlic, and cook 1-2 minutes until softened and fragrant. Thinly slice the mushrooms and add to the pot, and a good few cracks of pepper and fat pinch of sea salt. Stir well to mix through the garlicky oil across all the mushroom slices. Fry until the mushrooms release their liquid, then it absorbs/evaporates back again. Remove from the pot and set aside.

Add a tablespoon more olive oil to the pot and add the onion, cook 5 minutes until translucent but not browned. Add the stock, water and cauliflower. Bring to the boil, then reduce to a simmer. Simmer 15 minutes, until the cauliflower is tender. Add the white beans.

Remove from heat, then puree with a stick blender. Add the almond meal and blend it in, too.

Add mushrooms back to pot, place back over low heat. Cook 2 minutes so that the mushrooms heat up again. Check for seasoning.

Serve, garnished with oregano flakes, plenty of black pepper and toasted almond bits.

If you don’t mind breaking the vegan-ness of this dish, serve with fried diced salami pieces or bacon bits

Friday, June 20, 2014

Relax, It's World Gin Day - Hendricks and Chamomile Cocktail


 
So apparently last weekend hosted World Gin Day! Now, I am a huge fan of gin, so I don’t need a specific reason to drink gin. Or cook with it. But especially drink it. By far, one of my favourite gins is Hendrick’s. It has such a unique, sweet cucumber and floral flavour that depending on how you mix it, is either subtle or strong. On  Tuesday, I went to another of The Classroom Bar’s Spirit Faculty events. Every month they feature an expert walking you through a spirit type and pair it with some awesome snackage. This one was all about the wonderful world of Hendricks. So much fun!

But for those of you who didn't go out and about for World Gin Day, then maybe you should give this cocktail a shot. This is a warm cocktail, using chamomile tea. Elegant and fun all at once. The recipe was adapted from the Treme Cookbook which also features the cold version of the same cocktail – and similarly, you can make this with chilled chamomile. The original used Earl Grey tea, but try as I might, I just don’t really like it much. I find the bergamot takes over too much and is overwhelmingly bitter
. Chamomile is a perfect floral companion to the Hendricks as it's one of it's botanicals. It's also naturally relaxing and caffeine free. Chuck on some jazz, whip up the cream and sit back and toast to World Gin Day.


Cucumber Simple Syrup
½ cup sugar
1 large cucumber

Peel the cucumber and blend it until it liquefies. Strain through a fine mesh sieve into a small saucepan. Add the sugar and bring to a slow boil, stirring here and there to dissolve the sugar. Simmer over a low heat for 5 minutes or so until it becomes a bit syrupy. Pour into a clean glass jar, cover and refrigerate to cool.

Hendricks and Chamomile
½ shot cucumber Simple Syrup (15-20mL)
2 shots Hendricks gin (60mL)
2 shots Chamomile tea (60mL)
100mL whipping cream
4 drops rosewater

Put the chamomile tea on to brew.

Whip the cream and rosewater together until soft peaks form.

Pour the Hendricks and cucumber syrup into a mug, stir. Add the hot chamomile tea and stir again. Top with whipped cream

Sunday, June 8, 2014

Unusual Inspiration - Grilled Barramundi with Thai Mango and Cashew Sauce




I read a review of a Thai restaurant that described a mango-ey and cashew-y fish dish. Their description of the dish sounded amazing, and I was intrigued. They called it a name in Thai, that when I googled, yielded zero results. I was a little disappointed, but then set to trying to make something myself, using their flavours. This is by no means what I think their dish would’ve been. This is just a simple sauce topping grilled fish. But the combination of the mango and cashew was definitely a hit with the trademark Thai balance of sweet, sour, salty and hot.

I served this with barramundi, but any firm white fleshed fish would do. Salmon would work ok, too, but I think the barramundi would be better.

Seeing as we are now well and truly at the end of mango season, I used frozen mangoes for this dish. These were still from my tree that I froze when they were in abundance, but you can quite easily by frozen mango cheeks in most supermarkets for a  reasonable price. It’s like a little piece of summer in times when you need the spark.

So here you have a delicious dish, inspired by a restaurant I've never been to, a dish I've never heard of, let alone eaten. Just some words on a screen.

 
 
Grilled Barramundi with Thai Mango and Cashew Sauce
2 barramundi fillets
2 mangoes
¾ cup roasted, unsalted cashews
1 bunch coriander and stems
1 thumb-size piece of ginger, peeled and grated
2 long green chilis, minced
2 tbsp fish sauce
Juice of 3 limes


Pat fillets dry, then season and sprinkle with zest of one lime. Set aside.

Roughly chop the cashews either with your knife or a processor. Vary the pieces so you get some bigger chunks, and some is very finely chopped. Cube the mangoes, add to a small saucepan with the cashews, ginger, chilis and coriander stems. Cover, then simmer over a medium-low heat until the mangoes start breaking up 5-10 minutes.

Add the fish sauce and lime juice and if needed, a splash of water to loosen the mixture to a more sauce-like consistency. Stir well, then check for seasoning. If your mangoes aren’t particularly sweet, you may need a teaspoon or so of raw sugar to get the right balance. Leave simmering over a very low heat while you cook the fish.

Heat some grapeseed oil in a frypan of medium-high heat. When the oil is nice and hot (but not quite smoking) place the barramundi skin side down and cook for 2 minutes. Flip over and cook for a further 2 minutes or until almost cooked the whole way through.

Serve the fish topped with the mango cashew sauce, with a salad and/or steamed rice on the side