- Feijoas- 500 gms- you will need to scoop out the flesh from inside them.
- sugar-50 gms
first part- scoop out the pulp from the feijoas-for the people not from nz, its similar to a guava and the aroma s incredible. then cook these on low heat with the sugar till really nice and soft and pulpy.blend to a puree. it will have crunchy bits from the seeds in it. dont strain these out.these add to the nice crunchy texture in the middle of some creamy goodness
next do the same thing with red/pink guavas but strain the seeds out cos they are a whole lot bigger.
- 2 eggs whole
- 50 gms grain sugar+30-40 depending on how sweet your feijoa mix was.
- 10 gm gelatine soaked in abt 20 ml of water
- 250 ml cream.
- whisk the eggs and 50 gm sugar over a double boiler until really frothy and thick and light. melt the gelatine in a microwave (10 seconds max and add it in)
- taste your feijoa puree to see how sweet it is.should be fairly sweet but not cloyingly so.add into your egg mix.
- whisk the cream and keep chilled.
- when the feijoa , egg mix is cooled down , fold in the whipped cream, set in glass bowls or wine glasses or whatever you want it in really.when thats done put in a little bit of the guava inside and swirl it around using a wooden skewer.
- set in the chiller and enjoy with some brown brother orange flora and muscat or if you feeling rich some sweet sauternes.CHILLED.
. . . → Read More: Feijoa mousse with pink guava swirl for Rob and Tala
heres a really nice crab cake recipe , but you have to be using real crab meat.Doesnt matter if its frozen , but not that awful stuff called crab sticks they have about 1% crabmeat and flavour and is cheap and nasty.
- crabmeat- 250 gms / canned or frozen claw meat( lump is nice but thats for eating in salads and stuff for cooking claw meat is more economic and makes more sense to use.
- mayonnaise- 25 gms +50 gms the 1st bit gets mixed in and the remainders for the dipping sauce
- breadcrumbs- 100 gms
- egg- 1 nos
- salt and pepper – to taste
- chopped red onion- 50 gms
- garlic- 2cloves chopped
- parsley- small sprig
- oil to shallow fry
- chipotle chillies- 1/4 of dry chilli/can use the canned ones too.
- heat about 10 gms of oil and lightly saute the onion garlic thyme and crabmeat.cool down
- add mayonnaise, egg, bread , seasoning and shape into 30 gm flat round cakes
- heat oil and shallow fry on both sides till crisp
- for the sauce, whizz chipotle chillies with mayonnaise add some lime juice and zest.
. . . → Read More: crab cakes with chipotle mayo
- Dark chocolate buttons 285 gms
- sugar 270 gms
- flour 45 gms
- cocoa 85 gms
- butter 185 gms
- eggs 3 nos
- Raspberry frozen 100 gms
- white chocolate buttons 100 gms
- vanilla essence 2 ml
- melt the dark chocolate and butter.
- whisk eggs and sugar till thick and creamy.
- mix well the flour and cocoa powder, if lumpy then sieve together.
- Add vanilla essence , and the melted chocolate and butter mix to the eggs.
- slowly fold in the flour /cocoa mixture.
- line one half chafing pan insert with greaseproof paper, and pour the mix over it.then top with the raspberries and the white chocolate.Had forgotten to put this bit in, thanks Rakhi for reminding me.:)
- bake at 175 C for 25-30 minutes. the center shouldn’t be too dry just soft cos we want them to be gooey like proper brownies should
- Cool down well, and cut into desired size for use.
- Makes about 1 small tray of brownie
. . . → Read More: white chocolate and raspberry brownie
Made this after tweaking a recipe which i had gotten from Jayshree Visht-Gussain, who had very kindly made it for Ashwinis birthday. I replaced her canola oil with a mix of pomace and extra virgin olive oil, and added in some 70% dark ghana chocolate. Having given all the spiel , lets get down to it.
Makes one 9″ cake enough for about 8 people
- olive oil- 250 ml i used half pomace and half extra virgin
- sugar grain- 200 gms
- eggs- 2 nos
- flour- 225 gms
- Baking powder- 10 gms
- cocoa powder- 25 gms
- Dark chocolate-100 gms
- milk-100 ml
- Melt the dark chocolate and milk together in the microwave – about 45 seconds or as long as it takes really without burning the chocolate. shouldnt take too much longer though
- Warm the olive oil slightly and add in the sugar, and whisk well , with the slight residual heat should help to melt it.
- Add in the eggs one at a time ,and it will get a mayonnaise like consistency
- Add in the melted chocolate +milk mixture
- mix in lightly a combination of the flour, cocoa, and baking powder , which (obviously) you would have mixed together before being the baking pro that you are.
- pour into greased / or sprayed with non stick spray cake tin and bake at 180C for 25-30 minutes. I used a springform tin and after 20 minuted covered the top to prevent it form colouring too much.
. . . → Read More: Dark chocolate olive oil cake /inspired by Jayshree Visht
- minced chicken/beef-300 gms
- chicken stock – 50 ml
- coriander – 2-3 sprigs
- kaffir lime -2 leaves cut into fine julienne
- red onion/shallot- 1 large/150 gms
- freh mint – 4-5 sprigs
- toasted rice-10 gms
- red chilli dry-1-2 can increase if you want it hotter
- lime juice- from2 limes/lemon could be used but has completely different flavour
- fish sauce- to taste
- cabbage leave- from a quarter cabbage approximately 200 gms
- cucumber- 150 gms sliced
- heat the chicken stock and add the minced meat and cook lightly. it should be juicy and moist and not coloured. the essence of most thai salads is the balance to achieve in crunchy, juicy and oozing with flavour from various fresh herbs and flavourings
- combine roasted rice and dry chillies and pound or blend to a coarse powder.
- add sliced onions,chopped coriander, lime, lime leaves,fish sauce to the cooked mince.
- just before serving add in the mixture of the rice.
- serve with wedges of cabbage and slices of cucumber to spoon up the tangy mince. the salad should be swerved just slightly warm, not cooled down.
. . . → Read More: larb kai /larb neuy /minced chicken or beef salad thai style
- salmon fillets boneless skin on- 4 nos approximatley 150 gms each
- fresh herbs mixed- parsley, thyme, very little rosemary
- extra virgin olive oil- 15 ml
- fresh breadcrumbs- 50 gms
- salt and pepper.
- zest of lemon- 1
Season the fish with salt and pepper.combine the rest of ingredients to make a kind of sloppy paste which you will smear thickly on top of the salmon skin skin side. preheat the oven to 225 C keeping it on grill mode . pop in the salmon and roast for about 7-8 minutes (until the crust starts to get nice and brown). turn off the oven and hold for 10 minutes. that way the crust is formed and then the rest of the salmon will cook slowly in the oven and will be still juicy and moist.
serve with a side salad and some nice and crusty baguette!!
. . . → Read More: salmon with green herb crust-
Heres a little ice cream recipe for the most wonderful and refreshing kiwi fruit ice cream, ive tasted, well since no one else make it, it just has to be !!
- milk -500 ml
- cream -500 ml
- egg yolks -10 nos
- sugar 250+200for the kiwi fruit pulp
- kiwi fruit- abt 10 nos / 1 kgs golden are nicer because they are sweeter.
Remove the pulp from the kiwi fruit.Blend to a puree.cook, till reduced down to half the volume with 200 gms of sugar. you can add a herb flavour to this. i added not only rosemary but sea salt flakes as well.
Combine, the egg yoks, with 250 gm sugar, milk, and cream and cook over a low heat to form creme anglaise / custard, making sure you dont overheat or curdle the eggs.
Mix the custard and the kiwi puree. if you have a sorbetiere then churn in that or else freeze, till set and serve!!!
. . . → Read More: Golden kiwi ice cream
- eggs – 5nos
- sugar- 100 gms
- dark chocolate (72% cacao)- 400 gms.
- cream 450 ml
- glavya or similar liquer- 200 ml
- butter melted – 25 gms
- dark cocoa powder- 50 gms
melt the chocolate with about 50 ml of cream and keep warm.
whip the remaining cream to soft peaks and keep chilled.
Combine the eggs and sugar and whip over a double b oiler to a sabayon like consistency. should be very thick and creamy and leave a trail when whisking. add in the chocolate mix to this.
Add in the cocoa powder, and liqueur.Add in 25 gms of melted butter. let it cool down slightly.Fold in the whipped cream.
Set in ramekins and freeze. serve frozen because the consistency is such that in a chiller it will go soft.
Serve with abandon.Enjoy.
. . . → Read More: dark chocolate mousse
This is a fantastic recipe for foccacia which we use at our hotel. Dont be worried if the ammount of water seems inordinately high. the end product will be great.
- Flour- 1kg
- Dry yeast- 20 gms
- Sugar-25 gms
- Salt- 20 gms
- Dry or fresh herbs to add inside the dough-5 gms
- Salt to sprinkle on the top- as required.
- Olive oil-80 gms
- Warm Water-800 gms
In a mixing bowl, add flour, yeast, sugar and salt, and slowly add in the water.Keep mixing or kneading for 15 minutes to allow for good gluten formation .the doughwill feel almost too wet then , but thats part of the plan.If you have a dough mixer , its best to use that, and let the dough proof in the bowl itself.Oh at this point of time you can add in the herb flavouring(u can change the herbs and even add in chopped olives, sun dried tomatoes,roasted red onions)
after about 30-40 minutes, spread the dough out in a deep baking tray, greased with some of the olive oil.Since its a soft dough, you will not have to roll it out, but can just spread wih your palm.Let it proof again for a good half hour to 45 minutes.
make indentations on the surface of the bread dough, and brush, lavishly with the olive oil.reserve a little to brush after baking.
Bake at 190-200 C for upto 15 minutes.
. . . → Read More: Foccacia
heres one of the first thai curry recipes i learnt when i trained a long while back in baan thai at the oberoi.
Prakob Samnaruen the Thai master chef, taught me this one,after wards we had inputs from Chef Chandok.and over the course of many thai restaurant visits, planting of kaffir lime trees in Pune, Trinidad, and now in New Zealand, im getting closer.
ok after fluffing around , lets get down to business
- green curry paste- (yes its great to think you can make your own, but mae ploy, nam jai, cock , arroy-d will go outta business then)-15- 25 gms , more if you like it spicier, and stronger. be warned
- oil- 5 ml
- sugar- 5 gms or more depending on how much fire u want burning in your mouth.
- fish sauce, or nam pla as its called in thailand.- can be substitued with salt, for non fish eaters, but then the curry paste does contain shrimp paste too.- to taste, this serves as the salt in the curry
- chicken stock- 100 ml
- thai pea eggplant- a few , cos they are quite bitter, also can add some regular eggplant those are good cubed.
- kaffir lime/citrus hystrix/ bai makroot- a few leaves, dont use the dried ones they are no good, if not fresh then use frozen.
- sweet basil/ocimum basilicum/bai ho ra pha- fresh leaves – a few.
- coconut milk powder to make about 250 ml of coconut milk or a good canned one,
- chicken meat cut into strips/slices- 200 gms
- optional- thai chili - 1 sliced, trust me you wont want more than 1
- optional vegetables- slices of carrots, mushrooms, etc, if you want
- optional coriander leaves and stems- to give a brighter green colour and some fresh herb flavour
the process of transforming these to some yum thai curry.
- heat oil add curry paste, sir fry a little, then add chicken stock, lime leaves, fish sauce,sugar , coconut milk and simmer.
- Add the eggplant and the chicken and bring to a boil. One can add more or less coconut milk/cream depending on how thick you want your curry to be. Its also one reason ,why i prefer to use coconut milk powder. Add vegetables at this stage too, if at all.
- Taste for seasoning, add more sugar if you feel that its too hot, but the green curry is always the hotter one.
- Tear the basil leaves and add them in. Add also the coriander paste , for the extra green-ness. Serve with steamed jasmine rice, or sticky rice.
. . . → Read More: gaeng kiew warn kai/ or thai green curry with chicken