April 27, 2015

Spinach and ricotta rolls






These spinach and ricotta rolls are so easy to make. Perfect for a picnic, entertaining or as finger food for a toddler they can be prepared in advance and cooked prior to serving.

Ingredients:
2 sheets puff pastry
450g ricotta
1 egg
100g defrosted frozen spinach
Salt
Pepper
1 egg yolk
1 - 2 tablespoons black sesame seeds

Steps:
1. Preheat oven to 180 degrees celsius.
2. Take two sheets of frozen puff pastry out of the freezer to thaw.
3. Place ricotta, egg, defrosted spinach, salt and pepper to a bowl and mix till all ingredients have combined.
4. Place half the mixture onto the centre of a sheet of defrosted puff pastry and spread vertically (as pictured above).
5. Fold both sides of the uncovered puff pastry to enclose the mixture, forming a roll.
6. Flipping the roll over to hide the folds, place it on an oven tray lined with baking paper.
7. Repeat steps 4 to 6 with the left over sheet of puff pastry and mixture.
8. Cut the rolls into individual pieces and slightly separate.  Brush with egg yolk and sprinkle the tops with sesame seeds.
9. Place the tray in an oven and cook for 20 minutes.
10. Once slightly cooled, serve.

April 24, 2015

Biota, Bowral


 Rye seed and petals. Leaves filled with soft cheese
Bread served in a furry pouch
From the bar menu - mini sliders (perfect if you are dining with kids)
Charcoal, clams, smoked roe and spent lettuce
Hen yolk, toasted rye, cooked curds and chickpea
Sunflower, fried fish throats and nut milk
Beef with red fruits and amaranth leaves
Fig leaf and marigolds
Rhubarb and rosehip

Leaves, petals, charcoal, fish throats, no I haven't gone mad. I'm just merely describing some of the items you will find on Biota's Autumn degustation menu which I experienced several weeks ago.

Besides an array of earthly ingredients one can expect to be served bread from a furry pouch and sorbet to cleanse the palate from a twig.

As the menu describes it's about telling the stories of our land, the seasons and the ingredients it provides us with.

If five courses isn't enough an eight course degustation is also available or for those not so adventurous there is a bar menu. Selecting the five course degustation we were served the below (pictured above):

Rye seeds with petals and leaves filled with soft cheese

Bread and butter 

Charcoal, clams, smoked roe and spent lettuce

Hen yolk, toasted rye, cooked curds and chickpea

Sunflower, fried fish throats and nut milk

Beef with red fruits and amaranth leaves

Fig leaf and marigolds

Rhubarb and rosehip

Overall it was a unique, enjoyable experience spread over two and a half hours. I must admit I wasn't a fan of the fried fish throats however loved the other dishes in particular the charcoal and clams dish. Who would have thought charcoal could be so tasty!

If your spending some time in Bowral, check it out.

April 17, 2015

Prawn and coriander sliders




These prawn and coriander sliders that I recently made are perfect for a fancy little lunch or afternoon tea. I used dinner rolls however mini brioche rolls would work well too!

Ingredients:
350gm cooked Australian Tiger prawns
1 stick of celery
1 tbsp lemon juice
1 heaped tbsp sour cream
1 heaped tbsp egg mayonnaise
1 tsp dried or fresh dill
Salt and pepper to season
8 dinner rolls
1 bunch of coriander

Steps:
1. Peel and devein prawns. Dice into small cubes and add to a bowl.
2. Dice the stick of celery into cubes, roughly half the size of the prawn cubes and add to the same bowl.
3. Add the lemon juice, sour cream, mayonnaise, dill and salt and pepper to the bowl and mix till all ingredients have combined.
4. If recommended heat the dinner rolls in an oven.
5. Once cooled split the dinner rolls down the middle and add the prawn filling, approx two tablespoons.
6. Top with as much coriander as you like.
7. Serve.

April 13, 2015

Pulled pork sandwich, Vic's Meat Market








Pulled pork sandwich
Beef brisket sandwich


  • Pulled pork sandwich, number 24 on the Top 100 Sydney dishes to die for list, The Sunday Telegraph Dec 14.
Yesterday after a short break from the challenge (it has been a few busy weeks of eating other food) I tried the delicious pulled pork sandwich from Vic's Meat Market at Sydney Fish Markets.

So what makes it different to the hundreds of other pulled pork sandwiches in Sydney, well one they assemble the sandwich in front of you, two the smoky flavour that other establishments lack and three the reasonable price of $10.

Eager to try other items from the menu I ordered the beef brisket sandwich also $10, smoked chicken wings $8 and a side of slaw $3.

Finger licking good I needed more than one napkin from the holder with the catchy pharse 'wipe the south from your mouth'.

The location may be a little odd being at the fish markets but hey if you don't eat seafood at least you have an alternative and a decent one at that!

April 11, 2015

Easter show food and fun!

Classic rides
The Giggle and Hoot show






The Woolies stand a definite winner with lots of samples to try
Bargain! Cheese toastie and flavoured milk for $5
Pacific and Sydney rock oysters

Pork belly bun and fries
A show favourite, a hot dog!
Another favourite!
More rides and clouds
Dress: Elan convertible dress, Nine West sandals.
Alpacas

My apologies for the late posting, last Monday the fizzy pink lemonade household headed to the Easter Show for a day of food and fun! Above are a few pics from our time at the show.

April 6, 2015

Jamie's crispy duck lasagna




















One wet rainy day + one duck + a day in the kitchen = Jamie's Crispy duck lasagna

This very special lasagna, as described in Jamie's Comfort Food is a real labour of love.

To make the lasagna it will take more than just a duck, however if you do have the time and ingredients to create this magnificent, rustic dish, please give it a go.

The final result which may not exactly look gourmet is sure to as Jamie would say create a memory.
  • Recipe obtained from Jamie's Comfort Food page 236. It can also be found at www.jamieoliver.com