Recipes - Nomify: Items for your Nomming / 2014-07-16T00:00:00Z nomify.com Pan-roasted salmon with broccolini and anchovy sauce /recipes/post/pan-roasted-salmon-with-broccolini-and-anchovy-sauce/ 2014-07-16T16:06:51Z Tom Stringer <p>Super easy and very very tasty for the serving of salmony goodness. Originally from J. Oliver.</p> <h3>For the anchovy-rosemary sauce:</h3> <ul> <li>a sprig of fresh rosemary, leaves picked and very finely chopped</li> <li>10 tasty tasty anchovy fillets in oil, drained and roughly chopped</li> <li>juice of 1 lemon</li> <li>extra virgin olive oil</li> <li>black pepper</li> </ul> <h3>For the salmon</h3> <ul> <li>4 x 200g salmon fillets, pinboned, with skin (for crispy deliciousness)</li> <li>olive oil</li> <li>sea salt</li> <li>black pepper</li> <li>500g broccolini (or similar broccoli-type-item)</li> </ul> <p>Preheat your oven to 200c, then make the anchovy sauce.</p> <p>Pound the rosemary to a paste in a mortar and pestle, then add the anchovy fillets and pound some more. You should have a dark green paste. Now add the lemon juice, a couple of lugs of olive oil and some pepper, mix them together and set aside.</p> <p>Put a pan of salted water on to boil in preparation for the broccolini.</p> <p>Prepare the salmon fillets by patting them down on both sides with a little olive oil, seasoned with salt and pepper.</p> <p>Heat a large, ovenproof pan until it&rsquo;s hot, then place the fillets skin down in the pan for 2 minutes. Flip them over, then place the pan in the oven for another 3 to 4 minutes, depending how thick they are and how pink you want them.</p> <p>As soon as the salmon&rsquo;s in the oven, bung your broccolini into the boiling water and cook for 3 to 4 minutes (about the same time as the salmon).</p> <p>Drain the broccolini, toss it in a little of the anchovy sauce, and divide it between your plates. Place a salmon fillet on top of each and drizzle with some more of the anchovy sauce. Eat.</p> <p>Berry nedicious.</p> <p>Serves 4 folks.</p> Beetroot fritters with whisky-cured salmon and dill dressing /recipes/post/beetroot-fritters-with-whisky-cured-salmon-and-dill-dressing/ 2014-01-28T05:13:57Z Virginia Murdoch <p>I&rsquo;m reading Nigel Slater&rsquo;s very lovely <a href="http://www.amazon.com/Notes-Larder-Kitchen-Diary-Recipes/dp/1607745437/ref=sr_1_1?ie=UTF8&amp;qid=1390844984&amp;sr=8-1&amp;keywords=notes+from+the+larder"><em>Notes from the Larder</em></a> – a year-long kitchen diary in which he describes what he buys and grows and cooks over the course of a year.</p> <p>Cooking seasonally in the American north-east at this time of year is basically a festival of root vegetables – beets, potatoes, celeriac, sweet potato, butternut squash – and the book has been excellent source of inspiration. Thanks, Nige.</p> <p>For Saturday night&rsquo;s Burns dinner at Peter&rsquo;s, I had made oatcakes with whisky-cured salmon, of which there was a small wedge left over, so for dinner last night I subbed it in for the gravlax in Slater&rsquo;s recipe for beetroot fritters. BANG. ON.</p> <h3>For the salmon:</h3> <ul> <li>A large – maybe 20cm long – fillet of good salmon, skin off</li> <li>150 gms caster sugar</li> <li>150 gms sea salt</li> <li>75-100ml Scotch whisky (I used un-peated 10yr Bruichladdich because cheaps)</li> </ul> <h3>For the beetroot fritters</h3> <ul> <li>Two medium-sized beets, scrubbed and grated or very finely julienned – drain for a if it&rsquo;s releasing lots of moisture</li> <li>1 medium-sized onion, finely sliced</li> <li>1 egg, beaten</li> <li>2 tbsp plain flour</li> <li>Oil for frying</li> </ul> <h3>For the dressing</h3> <ul> <li>2 tbsp finely-chopped dill</li> <li>1 tbsp smooth Dijon mustard</li> <li>1 tbsp seeded mustard</li> <li>1 tbsp water</li> <li>5 tbsp canola oil</li> <li>S &amp; P to taste</li> </ul> <p>The salmon should be started the night before. Mix the sugar and salt together with enough of the whisky to form a paste (it shouldn&rsquo;t be too loose or it&rsquo;ll leak everywhere). Drink remaining whisky. Roll out some long strips of cling film and lay the salmon on it, then top the salmon with the salt paste, patting it down with your hands. Bundle the whole thing up tightly and put in a shallow dish in the fridge, weighed down by a few cans. Leave for at least 12 hours (and up to a couple of days), turning every so often. It will probably leak a bit; that&rsquo;s okay.</p> <p>Then, the dressing: whisk the ingredients together, taste for seasoning, and set aside. EASY.</p> <p>Slice the salmon very finely on an angle (sharp knife needed).</p> <p>Finally, the fritters, which are also easy: mix the beetroot and onion together, season with salt and pepper, and then mix in the flour and egg.</p> <p>Heat a bit of oil in a frying pan and drop large spoonfuls – you&rsquo;ll get about six out of the mixture – into the pan, flattening with the back of a spatula. Fry for a couple of minutes on each side and then rest on kitchen towel to absorb some of the excess oil.</p> <p>Divide fritters onto plates (2-3 people), top with some salmon, and spoon some of the dill sauce over the top. Some green salad leaves go nicely on the side.</p> <p>Very, very nice and very easy. And pretty!</p> <p><img src="http://distilleryimage9.ak.instagram.com/62a8456686f611e386250e4caf43b375_8.jpg" style="width: 100%;" /></p> Sweet chocolatey banana bread /recipes/post/sweet-chocolatey-banana-bread/ 2013-11-30T03:47:07Z Virginia Murdoch <p>Right out of Baby&rsquo;s First Baking Book – incredibly simple to prepare. But also very moist and tasty, and the best possible way of using up old bananas. I adapted from this <a href="http://www.nigella.com/recipes/view/banana-bread-142">Nigella recipe</a> (#TeamNigella). This is more cakey than bready, honestly, but it&rsquo;s good to call it &lsquo;bread&rsquo; for the sake of pretending that it&rsquo;s &lsquo;healthy&rsquo;.</p> <ul> <li>100 grams golden raisins, soaked in about 60ml dark rum or whiskey</li> <li>175 grams plain flour</li> <li>2 teaspoons baking powder</li> <li>&frac12; teaspoon bicarb</li> <li>&frac12; teaspoon salt</li> <li>2 tablespoons cocoa</li> <li>115 grams unsalted butter (a stick! a stick of butter!), melted</li> <li>150 grams caster sugar (or not! I used American granulated sugar)</li> <li>2 large eggs</li> <li>3 super-ripe, medium-sized bananas, squidged</li> <li>a mixture of pistachios, walnuts and chocolate chips (about 75 grams in total)</li> <li>1 teaspoon vanilla extract</li> </ul> <p>Bring the raisins and your chosen alcohol to the boil and then remove from the heat. Soak for a while (an hour is good, if you can wait), until the juice is mostly absorbed, and then drain.</p> <p>Heat the oven to 170C / 325F.</p> <p>Mix flour, bicarb, baking powder, cocoa and salt together in a medium-sized bowl. Then, in a larger bowl, beat together the sugar and melted butter until well combined, and then beat in the eggs one at a time. Add the bananas, chopped up nuts and chocolate chips, drained raisins, and vanilla extract and combine well using a wooden spoon.</p> <p>Finally add the flour and cocoa mix 1/3 at a time, mixing in well. Bung into a standard-sized loaf tin and bake for a bit over an hour, or until a skewer comes out cleanish. Leave to cool in the tin on a wire rack.</p> Brussels Sprouts Pasta /recipes/post/brussels-sprouts-pasta/ 2013-11-22T11:34:14Z Virginia Murdoch <p>This has many variations, depending on what&rsquo;s to hand. But I am definitely a fan of adding a bit of red wine vinegar at the end to get some of that sourness that cuts down on the flubby fartiness of the Brussels.</p> <ul> <li>a bagful of Brussels sprouts (500gms? slightly more?), shitty outer bits discarded, sliced into crumbly discs</li> <li>&frac34; cup of breadcrumbs, or, even better, 1.5 cups of roughly torn stale bread</li> <li>a small chunk of pancetta, chopped finely</li> <li>some red wine vinegar</li> <li>parmesan cheese or pecorino</li> <li>olive oil</li> <li>a few whole cloves of garlic</li> <li>pasta!</li> </ul> <p>First up, heat some olive oil until it&rsquo;s very hot, and fry the cubed bread in it. Add a bunch of salt and pepper, and let the bread crisp up a bit (but not go <em>too</em> crispy). Set the croutons aside on some paper towel and wipe out the frying pan.</p> <p>Put the pasta on to cook around now, probably.</p> <p>Heat another couple of tablespoons of olive oil in the pan and add the whole cloves of garlic and the sliced pancetta. After a few minutes, add the slice Brussels sprouts and saute them for a few minutes so that they get some dark yummy bits and generally soften. But not too much, because it&rsquo;s nice if they retain a bit of bite.</p> <p>Add the croutons and mix them through, then add a couple of good slugs of red wine vinegar. Keep on the heat for a few seconds more, and then turn off the gas. When the pasta&rsquo;s ready, drain it and add it to the pan to combine.</p> <p>Put in bowls, put cheese on top, add some herbs if you have some lying around.</p> <p>Nomify.</p> The simplest soup: white miso with chicken and greens /recipes/post/the-simplest-soup-white-miso-with-chicken-and-greens/ 2013-11-18T11:55:58Z Virginia Murdoch <p>The wonderful <a href="http://twitter.com/nigelslater">Nigel Slater</a> tweeted this tiny recipe the other night, and I augmented it very slightly. It&rsquo;s still impossibly simple, quick and hearty. Serves two.</p> <ul> <li>1 litre of chicken stock</li> <li>1 large chicken breast</li> <li>A bunch of kale or cavolo nero or other toothy green leafy thing, trimmed and chopped up a bit</li> <li>A handful of snowpeas, trimmed</li> <li>A couple of spring onions, finely sliced</li> <li>A little grated fresh ginger</li> <li>1 tbsp white miso</li> </ul> <p>Heat up a skillet or griddle pan until it&rsquo;s good and hot, and sear the chicken breast on each side for a couple of minutes, before putting in the oven at 200ish for 12-13 minutes (this renders the usually dry and sad chicken breast beautifully moist; all the better if there&rsquo;s skin on it, although this isn&rsquo;t necessary).</p> <p>A few minutes before the chicken is ready, bring the stock to the boil on the stove. I used crappy stock and it was fine; obviously hand-crafted artisanal stock would be better, but it somewhat defeats the purpose of this super-speedy meal.</p> <p>Add the white miso, chopped greens and snow peas and let them boil for a couple of minutes – until they&rsquo;re bright green, rather than soggy.</p> <p>Remove the chicken breast from the oven, let it cool for a couple of minutes, and then slice it.</p> <p>Divide the greens and sliced chicken between two bowls, pour some stock over each (you might not need the whole lot), and sprinkle with the spring onions and ginger.</p> Hot and sour soup /recipes/post/hot-and-sour-soup/ 2013-11-06T16:06:10Z Tom Stringer <p>This is a simple, quick and very tasty chinese soup recipe that is excellent for treatment of your cold-riddled loved-ones, or just for general consumption. From Martha Stewart.</p> <ul> <li>820ml reduced-salt chicken stock</li> <li>2 tablespoons soy sauce</li> <li>&frac14; to &frac12; teaspoon of finely chopped and crushed fresh red chilli</li> <li>230gm shitake mushrooms, stemmed and caps thinly sliced</li> <li>3 to 4 tablespoons of rice vinegar</li> <li>2 tablespoons of cornstarch</li> <li>1 large egg, lightly beaten</li> <li>200gm tofu (soft or firm), cut into &frac14; inch cubes and well drained</li> <li>2 tablespoons of fresh ginger, finely grated</li> <li>a couple of spring onions, finely sliced</li> <li>a little sesame oil (optional extra for tastiness at the end)</li> </ul> <p><strong> Step 1 </strong></p> <p>Combine the stock, soy sauce, chilli and 2 cups of water in a big (~5 litre) pot or saucepan. Bring to the boil using a medium heat.</p> <p>Add the mushrooms, reduce the heat, and simmer for about 10 mins &ndash; until the shrooms are tender.</p> <p><strong> Step 2 </strong></p> <p>In a small bowl, whisk together 3 tablespoons vinegar and cornstarch.</p> <p>Bung it in the pot and then let it simmer, stirring, until soup is thickened. It should take about 1 minute.</p> <p><strong> Step 3 </strong></p> <p>Pour the egg into the soup through a slotted spoon, and stir gently to form ribbons. Then gently stir in the tofu.</p> <p>Remove it from the heat, cover it, and let it stand for 1 minute.</p> <p>Put the ginger in a small sieve (or something that&rsquo;ll help you squeeze out the ginger juice), and squeeze the juice into the soup (you can ditch the solids).</p> <p>Taste, and (if required) add the remaining tablespoon of vinegar for a bit more of a kick, and/or a splash of sesame oil for some more flavour.</p> <p>Sprinkle the spring onions over it to serve.</p> <p>Feeds 3 to 4 sickly/hungry persons.</p> Don't Forget the Cannoli /recipes/post/don-t-forget-the-cannoli/ 2013-07-08T10:19:12Z Virginia Murdoch <p>In honour of James Gandolfini, we decided to have an Italian-themed dinner at home with some friends. To be honest, I&rsquo;ve never really been a big fan of cannoli; it&rsquo;s usually pre-prepared and soggy and overly sweet, filled with whipped cream rather than the traditional ricotta. But our menu included bread AND pasta AND mashed potato (and salami and beautiful veal scallopine and spinach), so I didn&rsquo;t want to make a massive overwhelming dessert, lest I kill people. Cannoli, which is definitely super-Italian, seemed like a good thing to try.</p> <h4>For the dough:</h4> <ul> <li>225gms plain flour</li> <li>&frac12; tsp ground cinnamon</li> <li>2 tbsp good cocoa</li> <li>2 tbsp caster sugar</li> <li>2 tbsp butter, melted</li> <li>&frac14; cup Marsala</li> <li><p>1 egg, beaten</p></li> <li><p>1 egg white, beaten, for sealing the shells</p></li> <li>A bunch of vegetable oil for deep-frying</li> <li>Icing sugar for dusting</li> </ul> <h4>For the filling</h4> <ul> <li>650gms ricotta, drained</li> <li>100gms double cream</li> <li>80ml Marsala</li> <li>50gms icing sugar</li> <li>50gms finely chopped mixed peel or glacé orange</li> </ul> <h4>Equipment</h4> <ul> <li>A pasta machine for rolling out the dough really thin</li> <li>4-6 ~12cm lengths of dowel, about 1.5cm thick. Prepare the dowel ahead of time by frying it in some vegetable oil and letting it drain on some kitchen towel.</li> <li>A candy thermometer</li> <li>A sturdy, deep, stainless steel saucepan</li> <li>Kitchen towel</li> <li>Piping bag and a star-shaped tip with a good wide opening</li> </ul> <h4>A note about tubes</h4> <p>Many recipes recommend that you use cannelloni pasta tubes for wrapping, but I found it disastrous: the deep-frying made them dry and brittle and difficult to slide the cannoli off. I bought dowel from the hardware store for $3 (cheaper than the $6 I paid for the cannelloni tubes), and it&rsquo;s perfect, and reusable (for brandy snaps, too).</p> <p>Making cannoli is a bit of an exercise, you&rsquo;ll be unsurprised to learn.</p> <p>The dough itself is straightforward: sift the flour, cocoa and cinnamon into a bowl, add the sugar, butter, Marsala and egg, and stir until it becomes a dough. Then knead it until it&rsquo;s smooth and a bit stretchy, wrap it plastic, and leave it overnight in the fridge (you can probably get away with leaving it for just an hour or two, but I found the dough much easier to work with when it had been left overnight).</p> <p>After the dough has rested, divide it into six pieces, returning all the pieces but one to the fridge.</p> <p>Flour a piece of the dough and feed it through the middle slot on the pasta machine, then continue to pass it through each thinner setting, until the dough is very thin – you want to be able to see your hand through it, but it mustn&rsquo;t be split, or it&rsquo;ll be very tricky to work with.</p> <p>Cut the length of dough into a number of 10cm squares (you might get 3-4 out of one length) – make sure they&rsquo;re very close to square, or they&rsquo;ll be hard to wrap around the tubes. Place the squares on a floured surface and cover them with a tea-towel while you roll and cut the rest. You can try to re-roll the cut-offs at the end, if you want to get the absolute most out of the dough.</p> <p>To roll, take a piece of the dough and lay it flat on the palm of your hand. Place the dowel diagonally across the middle and then roll the dough around the dowel so that the opposite corners overlap. Dab some egg white on the inside of one of the points and press it down lightly to seal. Make as many as you have dowel for.</p> <p><img src="http://distilleryimage9.s3.amazonaws.com/f23966c6e76211e2a2f822000a9e0707_7.jpg" style="max-width: 100%; margin-bottom:6px;" /></p> <p>To deep fry, heat the oil to 180C – it look about 10 minutes to come to temperature on my stove, but it&rsquo;s very important that you make sure it&rsquo;s this hot, or the cannoli will not be crisp (a couple that I cooked at 170C after the oil had lost a bit of heat were noticeably less good).</p> <p>When the oil is at temperature, add four cannoli – don&rsquo;t crowd the pan – and cook for a couple of minutes. They&rsquo;ll blister and darken, but if you cook for too long they&rsquo;ll burn, so keep an eye on them. I found that two minutes was enough time. Make sure you keep an eye on the temperature.</p> <p>Drain them on kitchen towel. You should let them cool for a couple of minutes before removing the dowel, to avoid burning yourself, but don&rsquo;t wait too long – the dowel is harder to remove when the cannoli are cool, and the insides will become soggy if you leave them too long.</p> <p>Allow the dowel to cool off for several minutes before wrapping and frying your next batch.</p> <p>When all your tubes are fried and the dowel removed, you can re-fry them for another minute or so to get the insides properly crisp. It seemed worth it to me!</p> <p>When the tubes have cooled, you can fill them: mix the filling ingredients and fill your piping bag, then squeeze the filling into the tubes. This is the fun bit.</p> <p>Finally, dust the filled tubes with icing sugar and serve. How. Good.</p> <p><img src="http://distilleryimage6.s3.amazonaws.com/989825b6e76311e29c6622000a1f9e4a_7.jpg" style="max-width: 100%; margin-bottom:6px;" /></p> Quince Upside-Down Cake /recipes/post/quince-upside-down-cake/ 2013-05-28T22:17:50Z Carolyn Fraser <p>I roughly copied this recipe onto the back of an envelope – I think it might have come from Gourmet Traveller. It&rsquo;s worth poaching more quinces than you need so you can have some on hand to make this cake in a hurry.</p> <p>250g brown sugar 125g soft unsalted butter 3 drained poached quince halves, sliced 125g self-raising flour &frac14; tsp baking powder 1 tsp ground cinnamon &frac12; tsp ground ginger 2 eggs 1/3 cup milk</p> <p>Stir 150g sugar and 60g butter over low heat until smooth. Pour into a well-greased 20cm tin. Arrange quince on top.</p> <p>Sift flour, baking powder and spices.</p> <p>Beat remaining butter and sugar until light, add eggs one at a time.</p> <p>Alternately fold flour mix and milk into the butter mix. Spoon over quince.</p> <p>Cook 30-40 minutes at 175ºC. Let cool 5 minutes before inverting.</p> Parsnip and Ginger Soup /recipes/post/parsnip-and-ginger-soup/ 2013-05-06T11:34:56Z Tom Stringer <p>A wonderfully warming wintery soup with a bit of kick. Highly excellent with some crusty bread and an open fire. From Hugh Fearnley-Whitingstall&rsquo;s very ace <a href="http://www.readings.com.au/products/12483158/river-cottage-veg-every-day">River Cottage Veg Every Day</a>.</p> <ul> <li>1tbsp olive oil</li> <li>15g butter</li> <li>1 large onion finely chopped</li> <li>2 cloves garlic finely chopped</li> <li>5cm piece of ginger, peeled and finely chopped</li> <li>&frac14; tsp ground cardamon</li> <li>&frac14; tsp ground cumin</li> <li>&frac14; tsp cayenne pepper</li> <li>500g parsnips peeled and cut into 1cm cubes</li> <li>800ml vegetable stock</li> <li>200ml milk</li> <li>salt and pepper</li> <li>cream or yoghurt (just a little bit for finishing)</li> <li>flaked almonds or pumpkin seeds</li> </ul> <p>Heat the oil and butter over a medium heat in a large saucepan. Add the onion and saute for about 10 minutes until soft and translucent.</p> <p>Add the garlic, ginger and spices and stir for a couple of minutes.</p> <p>Add the parsnips and stir until well coated with the spices. Then add the vegetable stock and season. Simmer until the parsnips are very soft &ndash; about 15 mins.</p> <p>While you allow the soup to cool slightly, toast the almond flakes (or pumpkin seeds) for a garnish. Puree until smooth then return to the pan, add the milk and adjust the seasoning.</p> <p>Serve with a trickle of cream or yoghurt and the toasted almonds.</p> Jack and Pickle Cheese Biscuits /recipes/post/jack-and-pickle-cheese-biscuits/ 2013-05-06T09:57:36Z Virginia Murdoch <p>This is adapted from the <a href="http://www.readings.com.au/products/6834224/tartine-sweet-and-savory-pastries-tarts-pies-cakes-croissants-cookies-and-confections">Tartine</a> recipe for Cheddar Cheese Crackers, altered to amp up their American-ness for a Thanksgiving dinner. I wanted to use Jack for its orange colour, so if you can&rsquo;t get Jack, substitute something red and cheddar-like in consistency.</p> <ul> <li>105 gm plain, all-purpose flour</li> <li>225 gm Monterey Jack, grated</li> <li>&frac14; tsp cayenne pepper</li> <li>1 tsp salt</li> <li>&frac12; tsp black pepper, ground</li> <li>55 gm unsalted butter at room temperature</li> <li>40 gms cornichons</li> <li>30 gms walnuts</li> </ul> <p>Combine the walnuts and cornichons in a food processor and pulse until finely chopped, but not mushy.</p> <p>In a stand mixer with a paddle attachment, or in a bowl with a wooden spoon, combine butter and cheese until well mixed. If your cornichons came in brine, you could add a tiny amount at the end of this mixing, to impart a more pickley flavour.</p> <p>In a separate bowl, mix together the flour, cayenne, pepper and salt, and then add it to the butter and cheese.</p> <p>Lastly, add the chopped walnuts and cornichons and mix slowly until everything is combined into a stiff dough.</p> <p>At this point, you can either flatten the dough into a disc and wrap it in clingfilm, or roll it into a log about 2.5cm in diameter, and store in the fridge for an hour or so, until firm but still manipulable.</p> <p>Preheat the oven to 200 degrees and line a baking tray or two with baking parchment.</p> <p>You can either slice the log into ~5mm rounds, or roll out the disc to 5mm and cut it into 2.5cm squares, or, if you&rsquo;re like me, use a cookie-cutter to cut larger discs.</p> <p>Spread the biscuits on the baking sheets a few centimetres apart and bake for 8-10 minutes, or until golden, and then allow them to cool on wire racks.</p> <p><img src="http://distilleryimage6.s3.amazonaws.com/bf829b20b46e11e2a22022000a1fc78f_7.jpg" style="max-width: 100%;" /></p> Sourdough Hot Cross Buns /recipes/post/sourdough-hot-cross-buns/ 2013-03-28T10:11:38Z Virginia Murdoch <p>I&rsquo;ve been experimenting with sourdough bread recently (mainly using the <a href="http://www.readings.com.au/product/9780811870412/chad-robertson-tartine-bread">Tartine Bread Book</a> method), so I wanted to try making sourdough HCBs for Easter. My recipe is very heavily based on <a href="http://sourdough.com/recipes/sourdough-hot-cross-buns#comment-9150">this one</a>, with a couple of small adjustments, and the results have been fantastic – thanks, SourDom!</p> <p>You need an existing, active sourdough starter for this recipe.</p> <h4>Fruit</h4> <ul> <li>100 gms mixed, candied peel</li> <li>100 gms currants</li> <li>50 gms raisins</li> <li>1 cup of hot, strong, black tea</li> <li>2 tablespoons rye whiskey / bourbon / Scotch / whatever</li> </ul> <h4>Starter</h4> <ul> <li>25 gms active starter</li> <li>340 gms warm milk</li> <li>250 gms white bread flour</li> </ul> <h4>Dough</h4> <ul> <li>200g white bread flour</li> <li>50g wholemeal flour</li> <li>7g salt</li> <li>75g brown sugar</li> <li>&frac12; tsp allspice</li> <li>&frac12; tsp ground ginger</li> <li>&frac12; tsp nutmeg</li> <li>1tsp cinnamon</li> <li>75g unsalted butter, cut into small cubes</li> </ul> <h4>Crosses</h4> <ul> <li>5 gms olive oil</li> <li>25 gms water</li> <li>25 gms flour</li> </ul> <h4>Suger syrup</h4> <ul> <li>25 gms caster sugar</li> <li>25 gms water</li> </ul> <p>You need to start this recipe 24 hours before you want to eat the buns.</p> <h4>Phase 1 – early morning</h4> <p>Mix the dried fruit with the tea and whiskey and leave to steep for ~12 hours. At the same time, make your bun starter by combining your active sourdough starter with the warm milk and flour. Mix them thoroughly so no dry bits remain, and leave to stand, covered with a tea towel for ~12 hours, or until the mixture is puffy. If you&rsquo;ve made sourdough before, you&rsquo;ll recognise the signs of a starter being ready to pass the &lsquo;float test&rsquo; – which is to say that teaspoon of it dropped into a bowl of room-temperature water would float.</p> <h4>Phase 2 &ndash; early evening</h4> <p>Drain the liquid from the fruit and then mix the dough: combine the dry ingredients in a large bowl and then rub the butter into the mix, until you&rsquo;ve got a breadcrumb-like consistency and there are no lumps of butter to be seen. Add the starter and the drained fruit and knead briefly in the bowl to mix – the dough will be wet and sticky, and it can help to oil or wet your hands before you do this.</p> <p>Leave the dough to rest in the bowl for 10-15 minutes and then knead again.</p> <p>Then, over the course of 3-4 hours, you have to fold the dough every hour – <a href="http://www.youtube.com/watch?v=9oyg8K6J8QM">this video</a> shows the basic technique, although because this dough is wetter and more fragile due to the fruit, mine didn&rsquo;t really look or behave like this. The key is just to stretch it out as far as you can and fold it gently back over itself.</p> <h4>Phase 3 – late evening</h4> <p>When the dough has proved, you need to shape it. If you haven&rsquo;t shaped buns before, <a href="http://www.youtube.com/watch?v=5Q_HaC8NgPg">this video</a> helped me, although again, my dough wasn&rsquo;t quite this well-behaved, and the stickiness does make it fairly difficult to handle. I needed to keep the bench well-oiled.</p> <p>Divide the dough into 12 equal-sized lumps, shape each lump into buns, and place the buns a couple of centimetres apart on a baking tray lined with parchment. Cover with a tea-towel and leave in the fridge overnight.</p> <h4>Phase 4 – the next morning</h4> <p>Baking! Heat the oven to 200C and remove the buns from the fridge.</p> <p>Make the cross mixture and get it into the piping bag.</p> <p>Brush the buns with milk, and then pipe the crosses on (it&rsquo;s easiest to pipe one long stripe across each row and then down each column, rather than crossing each bun individually).</p> <p>Bake the buns for 25 minutes, turning the tray around halfway through if you oven is uneven, as mine is. While the buns are baking, make the sugar syrup by combining the sugar and water and simmering on the stove for a few minutes.</p> <p>Finally, pull the buns out of the oven – they should be nicely browned but not black – and glaze them with the sugar syrup. Obviously it&rsquo;s up to you as to whether you share these with friends and colleagues, but I wouldn&rsquo;t. Make sure you have some posh French butter on hand to melt into them.</p> <p><img src="http://distilleryimage9.instagram.com/1dead264971d11e29e6f22000a9e2992_7.jpg" style="max-width: 100%;" /></p> Mexican Wedding Cookies /recipes/post/mexican-wedding-cookies/ 2013-03-17T16:49:11Z Virginia Murdoch <p>My mum got the recipe for these from one of her students. They&rsquo;re stupidly easy to make, and outrageously moreish. I am high on sugar right now.</p> <ul> <li>&frac12; cup icing sugar, sifted</li> <li>250gms unsalted butter, softened</li> <li>1 tbsp vanilla essence</li> <li>2 cups flour</li> <li>&frac34; cup of roughly chopped hazelnuts</li> <li>Icing sugar for rolling</li> </ul> <p>Heat the oven to 180C and line two baking sheets with parchment.</p> <p>Cream the butter, sugar and vanilla essence for several minutes, until light and pale and fluffy.</p> <p>Reduce the speed of the mixer and slowly add the flour; once it&rsquo;s combined, add the hazelnuts.</p> <p>Roll the mixture into small balls (around half the size of a golf-ball) and place a few centimetres apart on the baking trays.</p> <p>Bake for 20 minutes, switching the trays around halfway through to bake evenly, and remove from the oven when they&rsquo;re a pale golden colour.</p> <p>Allow to cool before rolling them in the remaining icing sugar.</p> <p>Don&rsquo;t eat them all at once.</p> <p><img src="http://distilleryimage5.instagram.com/19f41c9a8ec311e294d322000a1f8c09_7.jpg" style="width: 100%;" /></p> Zucchini Pasta with Almonds and Lemon /recipes/post/zucchini-pasta-with-almonds-and-lemon/ 2012-03-15T09:04:25Z Virginia Murdoch <p>Extremely quick and easy, and uses stuff that we tend to have on hand all the time – and best of all, it&rsquo;s very summery and fresh-tasting.</p> <ul> <li>Short pasta (fusilli or farfalle would work nicely; this dish also suits wholemeal pasta) for 2</li> <li>Olive or grapeseed oil for cooking</li> <li>1-2 cloves of garlic</li> <li>2 zucchini, halved lengthways and then sliced thinly</li> <li>A little bit of harissa, or some fresh chilli</li> <li>zest and juice of one nice lemon</li> <li>&frac14; cup slivered almonds, or chopped raw almonds (flaked almonds probably wouldn&rsquo;t work so well)</li> <li>sea salt and black pepper</li> <li>Nice olive oil for finishing</li> </ul> <p>Put the pasta on to cook according to the packet directions.</p> <p>Meanwhile, heat the cooking oil over medium heat, and then cook the garlic gently for a minute or so – don&rsquo;t let it burn or crisp though, because it will make everything bitter.</p> <p>Add the harissa and the zucchini and cook for about five minutes, or until the zucchini has softened and gone a bit golden or light brown in places. Flavour. Mmm.</p> <p>Add the almonds and cook for a further couple of minutes – you don&rsquo;t want to take the bite out of the almonds, but they should soften a little bit.</p> <p>Finally, drain the cooked pasta and add it to the zucchini, along with the lemon juice, zest, a good slug of nice olive oil, and some salt and pepper to taste. Mix it all together.</p> <p>Nomify.</p> <p>Serves 2.</p> Awesome Granola Recipe /recipes/post/awesome-granola-recipe/ 2012-03-12T13:01:40Z Sophie Cunningham <p>You may have heard of my new incarnation as a woman obsessed with grains, and making granola. Here is the evidence.</p> <ul> <li>280 grams rolled grains (oat, spelt, wheat, rye, quinoa, rice, barley&hellip; or a mix thereof)</li> <li>170 grams (about 1 &frac12; cups) nuts and seeds, roughly chopped (a mix of almonds, hazelnuts, pistachios, walnuts, pecans, macadamias, cashews, sunflower seeds, sesame seeds&hellip;)</li> <li>2 tablespoons vegetable oil (sunflower oil, rapeseed oil, olive oil, coconut oil&hellip;)</li> <li>6 tablespoons liquid sweetener (honey, maple syrup, golden syrup&hellip; or a mix thereof;)</li> <li>1 to 2 teaspoons ground spices (a mix of warm spices such as cinnamon, ginger, nutmeg, cardamom)</li> <li>5 tablespoons ground flaxseeds, soaked in 5 tablespoons water for 15 minutes (optional)</li> <li>1 teaspoon salt flakes</li> <li>1 tablespoon genuine vanilla extract</li> </ul> <p>Optional: &ndash; 30 grams unsweetened dried coconut &ndash; 30 grams oat or wheat bran &ndash; 60 grams chocolate pieces &ndash; 120 grams dried fruit, roughly chopped if in large pieces (raisins, cranberries, prunes, dates, figs, blueberries, cherries, bananas, mangoes, apples&hellip; or a mix thereof)</p> <p>This granola recipe is my version (not very different!) of this <a href="http://chocolateandzucchini.com/archives/2010/11/basic_granola_formula.php">Chocolate and Zucchini </a>recipe.</p> <p>Place all the ingredients (except the optional dried fruits or chocolate) in a medium mixing bowl, and stir until combined. There are a few options for ingredients but just as a guide, I prefer Maple Syrup to Golden Syrup. I tend to use sultanas and dried apples for fruit (habit more than anything else I think). I always add coconut. I have added chocolate but it made the granola too sweet for my taste. I do add the ground flaxseeds soaked in water as I find it helps create that crunchy lumpy granola texture. (Iz also good for the ladies.)</p> <p>Spread on the prepared baking sheet and place in the middle of the oven. Set the oven on 150°C and bake the granola, checking and stirring every 10 minutes, until the mixture is browned to your liking &mdash; it won&rsquo;t get crisp at this stage. This takes about 30 minutes total, starting from a cold oven. If you&rsquo;ve used Golden Syrup rather than Maple Syrup you&rsquo;ll find it cooks more quickly and might need a bit less time.</p> <p>Let the granola cool on the baking sheet &mdash; it will crisp up as it cools &mdash; and stir in the optional dried fruits or chocolate once cooled. Transfer to an airtight container and keep at cool room temperature for up to a month or so.</p> Awesome Muesli Recipe /recipes/post/awesome-muesli-recipe/ 2012-03-12T12:45:38Z Sophie Cunningham <p>Make your own muesli! Make it now! Muesli is the new black.</p> <p>*750g oats</p> <p>*125 g raw cashews</p> <p>*125 g flaked almonds</p> <p>*125 g pepitas</p> <p>*50g sesame seeds</p> <p>*40g linseeds</p> <p>*a bit under a half cup of oil</p> <p>*a bit under a half cup of leatherwood honey</p> <p>*100g shaved coconut</p> <p>This muesli is a modification of a muesli recipe that Virginia&rsquo;s mother Helen at <a href="http://www.islingtonhotel.com/">The Islington Hotel </a>in Hobart. It&rsquo;s really delicious. Not too oaty, and not too sweet.</p> <p>Put mix in a shallow baking trays (leave room to add coconut towards the end of baking)</p> <p>In a pot mix oil and leatherwood honey, bring to boil and mix thoroughly through mixture.</p> <p>Bake in oven for approx 25 mins AT 170C. Stir every five minutes or so or the mixture will burn. Add coconut between trays in the last 5 minutes of cooking (it will burn if you add it at the beginning).</p> Beer can BBQ roast chicken /recipes/post/beer-can-bbq-roast-chicken/ 2012-02-12T11:33:02Z Tom Stringer <p>This makes a ludicrously moist and tasty chook with the added bonus of novelty chicken positioning.</p> <ul> <li>1 tbsp raw sugar</li> <li>1 tbsp salt</li> <li>1 tbsp smoked (or plain) paprika</li> <li>1 tbsp finely chopped fresh garlic</li> <li>just over 1 tbsp dried onion flakes</li> <li>1 tspn ground coriander</li> <li>1 tspn ground cumin</li> <li>1 tspn mustard powder</li> <li>freshly ground pepper</li> <li>olive oil spray</li> <li>1 large whole chicken</li> <li>1 can of beer (a standard size will do, but you can use a big one if you want)</li> </ul> <p><em>You do need a BBQ with a lid for this one &ndash; the chook needs to stand up inside it.</em></p> <p>Preheat a covered BBQ.</p> <p>Combine the sugar, salt, paprika, garlic, onion flakes, spices and ground pepper with a little oil spray. Then rub the mixture all over the chicken.</p> <p>Pour out half the beer and place the chicken on top of the can (pushing the can into the cavity).</p> <p>Generously spray with oil and carefully place the chicken with the can upright on the BBQ. Close the lid and gently cook (turn the gas right down) for about 1-1¼ hours, spraying now and again with oil.</p> <p>To check if ready, pierce the thighs with a fork – juices should run clear.</p> <p>Easy (and tasty) as.</p> Cauliflower and cheesy frittata /recipes/post/cauliflower-and-cheesy-frittata/ 2012-02-12T11:21:10Z Tom Stringer <p>This is an Ottolenghi recipe. Straightforward, but amazingly tatsy.</p> <ul> <li>1 cauliflower, cut into large florets</li> <li>6 eggs</li> <li>4 tbsp crème fraîche</li> <li>1 tbsp Dijon mustard</li> <li>1 tsp sweet smoked paprika</li> <li>3 tbsp chives, finely chopped</li> <li>150g smoked scamorza (mozarella), grated (include the skin for extra flavour)</li> <li>50g mature cheddar, grated</li> <li>Salt and pepper</li> <li>2 tbsp olive oil</li> </ul> <p><em>Ottolenghi recommends using smoked scamorza &ndash; smoked mozarella (which you can get at <a href="http://www.lalatteria.com.au/">La Lateria</a> in Melbounre), but I made it with normal mozarella and it was excellent.</em></p> <p>In a large saucepan of boiling, salted water, simmer the cauliflower until semi-soft, then drain and dry.</p> <p>Preheat the oven to 190C/375F/gas mark 5.</p> <p>Break the eggs into a large bowl, add the crème fraîche, mustard and paprika, and stir to combine &ndash; make sure the eggs and crème fraîche are well blended. Stir in the chives and three-quarters of the cheese. Season generously.</p> <p>In a large, oven-proof frying pan, heat the olive oil and fry the cauliflower until golden brown on one side &ndash; about five minutes.</p> <p>Pour in the egg mixture and, using a fork, spread out the cauliflower evenly in the pan. Cook on moderate heat for about five minutes, scatter the remaining cheese on top and carefully transfer the pan to the oven.</p> <p>Cook for 10-12 minutes longer, or until set.</p> <p>Remove from the heat, cut into wedges and eat immediately with a peppery green salad.</p> <p><strong>Serves 4 folks</strong></p> Cypriot Freekeh Salad /recipes/post/cypriot-freekeh-salad/ 2011-06-20T10:11:08Z Virginia Murdoch <p>This is a modified version of a salad by the same name that I&rsquo;ve had a couple of times at Hellenic Republic. It&rsquo;s ace.</p> <h4>For the salad:</h4> <ul> <li>1 cup freekeh</li> <li>&frac12; cup puy lentils</li> <li>1 bunch coriander, chopped</li> <li>&frac12; bunch parsley, chopped</li> <li>&frac12; red onion, finely diced</li> <li>&frac12; cup currants</li> <li>2 tbsp pumpkin seeds, toasted</li> <li>2 tbsp pinenuts, toasted</li> </ul> <h4>For the dressing:</h4> <ul> <li>Juice of &frac12; lemon</li> <li>3 tbsp extra-virgin olive oil</li> <li>1 tsp honey</li> <li><p>1 tsp ground cumin (best if you toast the seeds and grind them yourself)</p></li> <li><p>Salt + pepper</p></li> </ul> <p>Cook the freekeh and the lentils separately – making sure they retain some bite &ndash; then drain and allow to cool and dry a little. Freekeh needs to be simmered with a lid on for about 20-25 minutes, and puy lentils take more like 18-20 minutes (ymmv).</p> <p>Mix the freekeh and lentils with the other salad ingredients, and then combine the dressing ingredients.</p> <p>Dress the salad and season to taste.</p> <p>This would be <em>fantastic</em> with slow-roasted lamb shoulder, or some smoky eggplant, or other delicious items.</p> Pulled pork sammiches /recipes/post/pulled-pork-sammiches/ 2011-05-16T07:11:27Z Robert Corr <p>Pulled pork is a barbecue staple in the US, but it usually requires a smoker or a slow cooker. This recipe for oven-baked pulled pork takes about 5 minutes of preparation, but produces melt-in-your-mouth appley-porky deliciousness.</p> <ul> <li>1 pork shoulder, about 1.5kg</li> <li>1/3 cup brown sugar (darker is better)</li> <li>2 tbsp salt</li> <li>2 tbsp paprika</li> <li>1 tbsp ground black pepper</li> <li>1 tbsp ground coriander seeds</li> <li>1 tsp mustard powder</li> <li>any other spices you feel like adding</li> <li>2 cups apple juice</li> <li>fluffy white bread or rolls</li> </ul> <p>Mix the dry ingredients together and rub them into the pork. Let it sit for a while, preferably overnight.</p> <p>Preheat the oven to about 150℃.</p> <p>Pour the apple juice into a roasting pan, and add the liquid that will have come out of the pork. If it&rsquo;s a particularly big pan, add some extra juice or water, as you don&rsquo;t want it to dry out completely.</p> <p>Put the pork on a rack so that it sits clear of the liquid. Cover it with alfoil to keep the apple steam in.</p> <p>Roast the pork until it&rsquo;s tender. For a full shoulder, this will take maybe 5 hours. A 300g cut took under 2 hours.</p> <p>Take the foil off and let it cook for another half an hour, to brown up the outside of the pork, and to reduce the liquid in the pan — you want an appley gravy.</p> <p>Using two forks, shred the pork. Pour the pan juices on and mix them through.</p> <p>Assemble your sammiches and serve hot, cold, or reheated the next day.</p> Chicken with lime and coconut /recipes/post/chicken-with-lime-and-coconut/ 2011-03-28T18:33:24Z Tom Stringer <p>This is very tasty and very easy to put together. A Delia recipe, it&rsquo;s become a staple at our house and rarely fails to please. It&rsquo;s very fresh and is one of those dinners that feels Good For You.</p> <ul> <li>2 skinless chicken breasts</li> <li>grated zest and juice of 1 large lime</li> <li>150ml tinned coconut milk</li> <li>1 dessertspoon olive oil</li> <li>1 green chilli, deseeded and finely chopped</li> <li>1 dessertspoon Thai fish sauce</li> <li>1 big handful of fresh coriander leaves (you can&rsquo;t really have too much)</li> <li>4 spring onions, cut into 3cm shreds, including the green parts</li> </ul> <p>Chop the chicken into bite-sized pieces and put them in a bowl with the lime juice and zest. Stir well, cover and leave it to marinate for an hour.</p> <p>Get some jasmine rice (or some other sort of fragrant rice) on to cook.</p> <p>When you&rsquo;re 10 minutes away from eating time, you can start the actual cooking part.</p> <p>Heat the oil in a wok or pan (keep the heat high so the chicken cooks quickly). Bung in the chicken and stir-fry for 3-4 minutes, until they&rsquo;re getting a bit of colour.</p> <p>Next, add the chilli and stir-fry for another minute, then add the coconut milk, fish sauce and half the coriander and spring onions.</p> <p>Cook for another 1-2 minutes, then serve with the rice, with the remaining spring onion and coriander heaped on top.</p> <p>OM NOM NOM</p>