Chocolate & Mango

This was a fairly tricky dessert to make on a hot day, and the soft milk chocolate log.

Deconstructed Chocolate Tart

~Chocolate Tart~

Unfortunately, no recipes for this one too, it is my uncompleted signature dish (Still Under Maintainece) and I'd like to make this one a special one

Chocolate Ganache with Chocolate Sauce, Honeycomb & Coconut Shavings

Apple Crumble with Macaroons, Caramel Sauce & Apple Toffee

This is my version of an apple crumble, it is more of a 'Deconstructed Apple Crumble'

cant give recipe :)

Orange Vanilla Panna Cotta

I've just been experimenting around and decided to make some kind of Panna Cotta layer thingy, also I experimented around with Agar Agar and here's my end result, but it wasn't that great I'll try better next time.

Ingredients:

Orange Jelly:

1 – Sheet Gold Gelatine
¼ tsp – Agar Agar (See Note)
250ml – Orange Juice
50ml – Water
50g – Sugar

Vanilla Panna Cotta:

350ml – Milk
150ml – Cream
100g – Caster Sugar
1 – Vanilla Bean Split and Scraped
2 – Sheets Gold Gelatine
½ - Lemon Peel

Orange Cinnamon Syrup:

200ml – Orange Juice (Strained)
1 – Cinnamon Stick
1 – Star Anise
50g - Sugar

Method:

1. To make the orange jelly, soak the gelatine in cold water and let it sit in the water until it has softened. Place the orange juice in a saucepan and whisk in the Agar Agar until it has combined and then add the sugar, bring the mixture to a boil and then take the gelatine out and squeeze out any excess water, whisk in the gelatine until combined. Pour a small layer of the jelly into desired moulds and let it sit until mixture has set.

2. For the Vanilla Panna Cotta, soak the gelatine in cold water and let it sit until it has softened, then place milk, vanilla bean and lemon peel in a saucepan and bring the mixture to a boil. Mix caster sugar with the cream and pour it in with the hot milk mixture, then take the gelatine and squeeze out any excess water and place in the hot mixture, whisk until combined. Strain the Panna Cotta mixture and let aside to cool. Once Panna Cotta has cooled gently pour a layer of Panna Cotta over the jelly and refrigerate until mixture has set. Repeat steps 1 and 2 until you have 4 layers.

3. To make the sauce, combine all ingredients together in a saucepan and bring to a boil, and then let mixture simmer for 5 minutes or until sauce has thickened and reduced in volume. Let cool in a fridge until ready to use.

4. To assemble streak a line of the sauce in the middle of the plate and take the Panna cotta out of the mould and place it in the centre of the sauce. Drizzle the sauce around the Panna Cotta and place the cinnamon on the plate for garnish and watercress.

Notes:

Agar Agar – is a gelling agent extracted from the red seaweed, the Japanese have been using this for some time. This gelling agent creates a firm, and brittle gel, also it has a high setting temperature it also can stand high temperatures up to 90c.

Gelatine – extracted from animals such as cows and pigs, this is commonly used in jellies and they come in powders and sheets.

Tempering Chocolate

I was playing around with chocolate sometime ago and tried different methods, but none worked so I got sick of it and threw the chocolate on the table and thought to see if the 'Table' Method worked, and so I played around with the chocolate for a bit, spreading it and gathering it then it started to thicken I was shocked and quickly placed it back in the bowl and saw the bits of left over chocolate on the table was set. I grabbed the Acetate and spread the chocolate on the surface of it and it was awesome, and was literally the best day of my life so far.

Steps:

1. Melt chocolate over a Baine Marie in a heat proof bowl, temperature up to 45c until melted.

2. Remove from the heat and make sure temperatures doesn't reach any higher.

3. Pour 2/3 of the chocolate onto a clean cold working surface and with a palate knife and a pastry scraper, spread the chocolate around and gather it back together until chocolate begins to thicken.

4. Quickly place the chocolate back into the bowl and mix.

5. Line Acetate on the table (with a bit of water underneath) and pour the chocolate onto the Acetate, a streak in the center. Spread and wait for it to cool

6. Polish the surface of the chocolate with your palm. Cut into desired shapes with a hot knife, and peel carefully.

.rEy.

Chocolate Mille Feuille

I was reading The Bathers Pavilion cook book by Serge Danserau and felt like chocolate and saw this beautiful looking dessert called the 'Mille Feuille' I googled it and it's a French term meaning 'Thousands of Leaves'. So I gave it a shot, took me a couple of tries to get it right

Ingredients:

Chocolate Sheet-

150g – 70% Dark Chocolate Coverture

Vanilla Pastry Cream-

1 – Vanilla Pod Split and Scraped
4 – Egg Yolks
110g – Caster Sugar
45g – Cornflour
35g – Unsalted Butter
500ml – Milk

Hazelnut Mousse-

Vanilla Pastry Cream (from above)
60g – Unsalted Butter (room temperature)
30g – Hazelnut Paste or Nutella
Icing Sugar to Dust

Method:

1. Melt chocolate in a bain-marie until chocolate reaches 45c and no higher. Remove from the heat and pour half the chocolate over a clean and cold kitchen surface (most preferably marble), spread around with palate knife until chocolate has thicken. Quickly combine the chocolate with the melted chocolate and mix, check the temperature and make sure it is 26C. Spread chocolate on the acetate as thinly as possible and evenly. Once chocolate has set, heat knife with hot running water and wipe off any water, slowly cut through the chocolate to 10x10cm squares. Re-heat the knife and wipe off any excess chocolate on the knife/water, repeat stage until you have enough chocolate squares.

2. To make the vanilla pastry cream, first place the milk and vanilla bean in a saucepan with the pod and bring it up to the boil. Beat egg yolks and sugar in a bowl until light and fluffy, then beat in with the cornflour until it is smoothe. Pour 1/3 of the hot milk mixture to the eggs while whisking thoroughly preventing it from curdling the eggs. Pour the rest of the mixture while whisking and continue cooking until it has thicken. Pour in a shallow container to cool rapidly and place in the fridge until it has cooled down. Use an imersion blender to rid of the lumps and make it more silky.

3. For the hazelnut mousse, whisk in the soft butter with the vanilla pastry cream until smoothe, and then add in the hazel nut paste. Whisk until mixture is smoothe and combined.

4. To assemble, pipe a small dollop of the hazelnut mousse on the middle of the plate and place a sheet of chocolate on top and press down (this will help it to stay still on the plate). Pipe small dollops over the chocolate and place a second layer and repeat step until there are 3 layers of chocolates and 2 layers of mousse. Dust with icing sugar and serve cold.

Notes:

Tempering Chocolate – when tempering chocolate it is crucial that the temperatures are exactly right, this can be used by thermometers (Laser is best) do not over heat the chocolate as it will burn, chocolate should be melted from 30-45c and no higher (depending which kind). A slab of marble is recommended when tempering chocolate with the table method.

Acetate – can be found in art shops and is very useful when used correctly with chocolates, it creates a shine on the surface of the chocolate and smoothness. It also helps to mould and shape the chocolate.

.rEy.

Warm Pear Tart

Inspired by Matt Moran, I decided to make it myself, and at first it was hard but once you get the rhythm it's quite easy. I've made this many times, but my shots were quite dodgy so I'll probably do it once more and take a better shot.

Ingredients:

Pear Tart

4 -Bosc Pears
200g - Marzipan
1 - Sheet puff pastry
50g - Melted unsalted butter
1 - Egg white
1/4tsp - Vanilla essence/extract
1/2tsp - Plain flour
Caster Sugar

Caramel

200g - caster sugar
200ml - cream
100g - butter

Cream

100ml - Thickened cream
1 tsp - Vanilla essence

Crumble mix

100g - Butter
130g - Plain flour
50g - Caster sugar
5g - Ground ginger

Apple Puree'

2 - Large apples, peeled, cored and roughly chopped
200g - Caster sugar
250ml - Water/White wine
1/2tsp - Vanilla bean

Poached pears

4 - Paradise pears
400ml - Water
1/2 - Vanilla bean split and scraped
50ml - White wine
Cheek of lemon squeezed


Method:

First make the caramel sauce. In a saucepan heat the caster sugar until it turns a dark brown colour, this will take 1-2 minutes. Remove from the heat, add the cream and butter and whisk until all the ingredients have come together. Chill over an ice bath until required.

For the apple puree, split the vanilla bean in half and scrape the outsides. Place all of the ingredients into a saucepan then cover with aluminum foil. Bring the ingredients to a simmer and cook for approximately 10 to 15 minutes until soft. When cooked, drain the excess liquid, remove the vanilla bean then puree with a stick blender. Pass the puree through a fine sieve then chill over an ice bath until required. Spoon into a squeeze bottle.

Preheat oven at 200˚C (180˚C). In a bowl beat the marzipan, egg white, vanilla extract and flour until smooth. Roll the puff pastry out onto a floured work surface to a rectangle about 16cm by 22 cm, the pastry should be no thicker than half cm. Place the pastry onto a baking paper-lined tray. Spread a thin layer of the marzipan all over the puff pastry.

Peel the Bosc pears and cut in half through the stem and core. Using a teaspoon or melon scoop remove the core. Slice the pear halves about 2-3mm thick. Lay the pear slices over-lapping each other onto the puff pastry. Cover all the pastry with the pear. Sprinkle over the sugar and melted butter and bake the pastry in a preheated oven at 200˚C for 15 minutes.

Whilst the tart is cooking bring to the boil the water, sugar, Pernod, fennel seeds and juice of half a lemon. Peel and remove the core from the paradise pears, place in the syrup and simmer until tender; this will take approximately 10 minutes.

For the crumble mix, preheat the oven to 200°C. Place all the ingredients into a bowl then rub the butter into the dry ingredients until a bread crumb consistency has been achieved. Place covered in the fridge until required.
Place the crumbs onto a baking tray and bake in the oven until golden brown. Continually check the crumble mixture while it is baking to ensure they cook evenly.

Remove the tart from the oven. Spoon over half of the caramel sauce evenly over the tart. Place a sheet of baking paper on top of the tart and then place a baking tray on top. Flip the tart over so the sliced pear would be on the bottom of the tray. Return to the oven and cook for a further 10-15 minutes. Remove the tart from the oven and flip over again. Remove the tart from the baking sheet to a chopping board. The pears should be golden brown and caramelized.

Squeeze a line of the apple puree along the plate in a line/zigzag no bigger than the tart. Cut the tart into fingers sizes. Stack 2 slices of the tart on top of each other and place on the line of puree. Drain the paradise pear place on a plate (slice in quarters if you want to). Spoon a teaspoon of the cold caramel sauce onto the plate and drag it slightly. Next place one spoon of the crumble mix on plate, quenelle a spoonful of cream and sit on top of the crumble.

.rEy.

Chocolate & Jaffa Souffle' with Chocolate Cream

The souffle' didn't rise as much, only because my oven is horrible and it messed up the timing, so I didn't know when to take it out. Anyways I'll give this another shot next week. My pool looks a bit dirty...

Ingredients:

Chocolate Souffle'-

300g - Dark chocolate
4 - Eggs separated
70g - Caster sugar
Butter to coat the ramekins
Caster sugar to coat

Orange Jaffa-

2 - Oranges
250g - Sugar
Dash of water

Chocolate Cream-

150ml - Cream
50g - Grated Chocolate

Method:

Preheat the oven to 200°C . Melt the chocolate over a double boiler and combine with the egg yolks until mixture is then thickened and combined. Whip the eggs and gradually add sugar until stiff peaks form. Mix in 1/3 of the meringue into the chocolate mix and until mixture has loosened, Add in the 2/3 of the meringue and gently fold the mixture until combined. Brush the ramekins with the softened butter and brush upwards. Put in a spoonful of sugar and roll the sugar around with the ramekin and evenly, do the same with all the ramekins. Spoon the mixture into the ramekins until half way.

Cut the oranges into chunks and place them into a saucepan, smother them in sugar and put a dash of water along with it. Bring the oranges to the boil and let it cool down for about 3 minutes and back up to the boil, then let it cool. Take off the pulp and dice the candied skin finely. Then place a small amount into the half filled souffle'. Spoon in the rest of the souffle' mixture until it reaches the top.

Bake for 8 minutes until it has risen up high (not like mine). Whip the cream until stiff and fold in the grated chocolate. Dust the souffle' with icing sugar and serve.

Tip:

-Try not to get the mixture onto the side of the ramekin, this will cause the souffle to catch onto the sides and unable to rise up straight.
-Use a good oven
-Don't over whip the cream
-Sides should be crispy and inside gooey
-Open the center of the souffle' and drop in the cream

~Serve hot

.rEy.

Chicken Coleslaw

Hospitality again, we had to practice cutting up vegetables in different shapes and sizes, such as julienne, paysanne and brunoise etc. they were pretty easy to do, but it is quite surprisingly funny to see that its quite hard for first timers. Anyways I don't really eat coleslaw but this was nice.

Ingredients:

1/2 - Barbecue Chicken (skin removed)
2 - Celery Sticks cut into thin stripes
1 - Carrot Grated
4 - Shallots (spring onions) thinly sliced
1/4 - Red Cabbage Chiffonnade
1/2 - Savoy Cabbage Chiffonnade
1 cup - Low-fat Mayonnaise (didn't knew there was such thing as a "low" fat)
2 tsp - Sesame oil
2 Tbsp - Rice Vinegar
1/4 cup - Sweet Chilli Sauce
2 tsp - Grated Ginger
4 - Baby Cos Lettuce Leaves for garnish.


Method-

~Misen Place your ingredients

Place all your cut up vegetables into a large bowl and toss until the vegetables are evenly separated. Add in the chicken into the bowl along with your mayonnaise, rice vinegar and sesame oil. Mix the coleslaw.

~Serve Cold.

Note:

Misen place - is to prepare all your ingredients.
Chiffonade - is to thinly slice your vegetables (cabbage)
Chicken should also be cold

.rEy.

Simple Pumpkin Soup

Made this on the first practical of hospitality, wasn't the best but it was nice. I like my mum's pumpkin soup better, has a kick to it and she uses leek, so you could edit this and add in leak also lemon thyme would be great. But hey it's pretty damn awesome during winter.

Ingredients:

200g - Peeled Pumpkin
60g - Sliced Brown Onions
1/2 - Peeled & Crushed Garlic
25g - Butter
300ml - Chicken Stock
50ml - Cream
Salt & Pepper

Method-

Melt the butter in a saucepan over a medium heat, then add your garlic and onions, sweat them until onions are transparent. Toss the pumpkin into the saucepan and cook for about a minute. Add in the chicken stock and simmer until the pumpkin is cooked or soft enough. Once the pumpkin has cooked puree' the mixture with a hand blender until it is smoothe and no big lumps of pumpkins are left. Add the cream and blend once more.

~Serve hot.

.rEy.

Vanilla Panna Cotta & White Wine Berry Syrup with Orange

Well this is just like my other Panna Cotta that I made just added a few touches, although I like to call it 'Blood Bathed Panna Cotta'. Its a shame I didn't have any mint leaves then it would've been a good garnish and such.

Ingredients:

Panna Cotta-

300mL- Cream
100mL- Extra Cream
1Sheet- Gelatin
1- Vanilla bean (if you can't get this, then just use 1tsp of vanilla extract)
Lemon Peel (cut some off the lemon, try cut one long strip, it makes things a lot more easier)
70mL- Milk
70g- Caster Sugar

Method-

Place the 300mL cream in a saucepan along with the lemon peel and the vanilla bean (split the vanilla down in half) over a very low heat, also don't boil the cream or place it over the heat for too long otherwise it'd reduce. Soak the gelatin in cold water and allow it to soften (see note), then combine the sugar and extra cream together and mix together with a spoon. Once the gelatin has softened squeeze out any excess water and place in the saucepan along with the milk and stir until the gelatin has dissolved. Then add in the creamy sugar and stir to combine. allow mixture to cool. Keep the vanilla pod for the syrup and strain the mixture to have a silky and smooth mixture. Then use 125mL dariole moulds or coffee cups, spray them with a little bit of oil and pour in the mixture, fridge it over night (takes about 6hours to set).

White Wine Berry Syrup-

250ml - White Wine
70g - Caster Sugar
1 Punnet of Strawberries and Raspberries each
Vanilla Pod from the Panna Cotta (rinse it clean)

Method-

Place all ingredients into a saucepan and simmer. The mixture is to reduce it until a syrupy consistency this should take about 15minutes. Once the berries are starting to soften and there is no longer any bitterness from the wine, strain the mixture through and throw out any unwanted pulp. Cool the mixture down in a fridge.

To serve, place Panna Cotta in the middle of a plate/bowl and pour a reasonable amount of syrup into the bowl and serve with orange segments and strawberries.

Note: You MUST cool down the Panna Cotta before pouring into moulds, do not fridge them to cool them down, this will cause the Gelatine and the cream to split and is unable to set properly.

.rEy.

Creme' Caramel

This would have to be one of my favourite desserts, I buy them every time from the supermarket and I'm seriously addicted to them, so I asked mum yesterday if she could buy me some while she's going shopping, but she said no, so I thought to myself and may as well make my own, and here it is :) I like to have it cold, but warm works too.

Ingredients

Caramel:

200g - Sugar
75mL - Water

Custard:

4 - Whole eggs
2 - Egg yolks
200g - Sugar
500mL - Milk (full cream)
1 - Vanilla pod
Lemon rind
Dash of vanilla essence (about 2 teaspoons)

Method:

Caramel

Preheat oven to 160. Firstly always start off with the caramel, so that you could give it time to let it harden in the ramekins. Place water in a saucepan and pour in the sugar at the center so it doesn't touch the center, turn it on to medium heat for about 10minutes or it starts to slightly bubble, then turn it up to high heat. Do not use a wooden spoon or any other utensils but your hand, this is to keep it from crystallizing, mixture will start to thicken and you'll hear the bubbles to sound a lot different, after a few minutes it will start to turn golden, do not take this off the heat, constantly keep checking the caramel in case of it burning, take it off the heat once it has a deep golden colour, and it will keep cooking and change its colour into brunette a rich colour but this is fine. Pour carmel into ramekins and place ramekins into an oven tray and let them set.

Custard

For the custard combine the eggs and sugar in a bowl and whisk until mixture is slightly frothy. Place the milk lemon rind, vanilla pod and vanilla essence in a saucepan and bring to the boil, this will infuse the flavour together. Pour hot milk into the eggs a little bit at a time, but keep whisking to temper the eggs (see note), once milk and eggs are together strain the mixture into a sieve and spoon out any excess froth (also take out the rind and pod). As the caramel has hardened pour the custard mixture into the ramekins. Pour water into the oven tray until it covers halfway of the ramekin, carefully place the creme' caramel into the oven and cook for about 30minutes 45 maximum, If still runny keep slow cooking it until the mixture has settled. Once cooked place creme' caramel into the fridge for 6 hours or overnight, but you can serve warm too.


Notes:

Tempering Eggs -
Is to bring the temperature of the eggs to match with the hot mixture and preventing it from curdling (scrambling, cooked etc.) and giving it a nice silky mixture. This is done by slowly adding the hot mixture a small amount at a time while whisking, until it is safe to add in the rest of the hot mixture in without cooking it.

Serving -
To serve, I used these weird Italian biscuits, they usually put custard in the inside, but for me I just put the Creme' Caramel inside, this also goes great with those Chocolate wafer sticks, and dusted with icing sugar. I also made a caramel whilst making the caramel for the creme', and after turning the creme' caramel out, use a knife and lightly crack and break the pieces of the hardened caramel base and place them as you wish although it is optional.



Vuala! Bonn Ape-tit!

.rEy.

Seared Scallops & Braised Pork Belly with Orange Glaze

This is a first attempt, and yes I know it doesn't look that appealing, that is because the pork belly was not properly braised and cooked, I had issues with it, such as bones in the meat, which is not meant to be there, and I didn't have any celery cress so I used coriander leaves, but enjoy :)
Ingredients:
Pork Belly-

1 Tbsp - ground cinnamon
1 Tbsp - sugar
2 tsp - salt
750g - pork belly piece

Scallops-

2x11cm rounds puff pastry
6 fresh scallops on shell

Orange Glaze-

Olive oil
6 French shallots, peeled, thinly sliced
1 cinnamon stick
3 - star anise
2 - garlic cloves, thinly sliced
2 tbs - ouzo (brandy can be a substitute or port)
1 cup - freshly squeezed orange juice
5 sprigs - coriander, finely chopped
5 - mint leaves, finely chopped

Method:

Combine cinnamon, sugar and salt on a tray. Coat pork belly all over in the spice mixture. Wrap it tightly in many layers of plastic wrap and then seal in a snap lock bag, making sure you remove all the air. Drop the pork still in the bag into a saucepan of warm water - the water should constantly be between 90C-100C. Place a folded tea-towel onto top of the pork to weigh it down, keeping it submerged in the water, cook for 6 hours. Remove the pork from the saucepan and sandwich between two plates. Place in the fridge overnight.

For the orange star anise sauce, pour oil into a frying pan over medium-low heat. Add shallots, cinnamon, star anise and garlic and cook for 10-15 minutes until lightly caramelized. Add ouzo and flambé to burn off the alcohol. Pour over the orange juice, and simmer 8-10 minutes until reduced by half. Remove the cinnamon stick and star anise and strain shallots, pressing as much liquid from the shallots as possible. Add 1 tbs olive oil to the sauce and set aside. Transfer the braised shallots and garlic to a bowl. Add the coriander and mint and pinch salt.

Preheat oven 160C fan forced. Line a baking tray with baking paper. Pierce rounds of pastry all over with a fork. Place onto lined tray, top with a second sheet paper and another tray. Bake 12 minutes or until pastry is golden and crisp. Set aside to cool. Increase oven to 180C fan forced.


Remove pork from the bag and unwrap, cut into twelve, 3cm square pieces. Heat frying pan over high heat until hot. Add pork, rind side down and cook 2 minutes. Transfer to the oven and roast 6-8 minutes until golden.

Remove the scallops from the shell. Cut in half to form 24 thinner scallops and pat really dry with paper towel. Trace a 10cm round onto a sheet of baking paper, turn paper over so pencil mark faced down. Using circle as a guide arrange scallops slightly overlapping over the circle. Heat a little oil in a frying pan over high heat, flip the scallops into the hot pan, remove the paper and cook for 30 seconds until seared. Remove from the heat. It should look like that

Spoon caramelized shallot mixture over the top of both pastry rounds, place over the scallops. Use paper towel to wipe any excess oil from the hot pan then place your hand over the pastry round and carefully turn out scallops. Place into the centre of serving plate, pastry-side down. Arrange pork around outer edge of the plate, drizzle with orange sauce, scatter with parsley cres and serve.

.rEy.

This is a masterchef recipe by George Calombaris

Poached Egg with Bacon & Tomato Tea Salad

I made this for my breakfast today was pretty, good what I liked most was the croutons. You should give it a try, and yes it doesn't look good with that square plate, I couldn't find me a deep circle bowl, woulda been sexy if it had it and also celery cress :(

EDIT: looks like I found myself a nice bowl :D looks so much better than the square one i had.

Ingredients:

Tomato Tea-

3 - Whole tomatoes (keep the stalk for the tea)
1/2 - Red onion
1 - Garlic clove
1 tsp - Tabasco
1 Tbsp - Worcestershire sauce
A handful of Basil leaves

Poached Egg & Salad-

3 slices of Pane Di Casa bread
3 slices of shortcut bacon
1 - Egg
2 stalks of thyme (pinch of leaves for garnish)
2 cups - Canola/Vegetable oil
1 - Tomato

Method:

To make the tomato tea, first pull the tomatoes off its stalk and rinse, then core the tomatoes and cut them into quarters and put them in a blender. Slice the garlic and the red onion, then combine them with the tomatoes. Pick off the basil leaves and thoroughly rinse with cold water and place them in the blender along with the tomatoes, add in the Worcestershire sauce and a few drops of Tabasco for the kick. Blend for about 30 seconds or until fine, use a very fine cloth and place it above a strainer with a bowl underneath, tear the stalks into small parts and put them onto the strainer and pour the mixture, sieve it until you get a very fine liquid. Spoon out any impurities. Your tomato tea should turn out clear and a tinge of red, leave it aside.

For the salad, first you need to shred the bacon and dice them finely, cook over a hot pan with a dash of olive oil with abit of garlic and a whole thyme for about 4minutes or until just browning, once cooked place them onto a place with grease proof paper. Fill up a pot with water and let it simmer, core the tomato and slit a cross underneath, blanch the tomatoes until the skin is just about ripped, and place them into a bowl of cold water, peel off the skin, seed the tomato and cut them into batons. Cut the bread into slices and take off any crusts, make them into a finger sized baton 1cm wide and a finger length long. Place a pan with the oil and thyme, then let it heat up, once it's very hot, place in the croutons until it is golden brown (be careful that you do not over cook these, because this should be a flash fry, in and out), once cooked place them onto a grease proof paper.

To poach the egg, grab a cling and use a decent length, place a ramekin underneath and push your hand in so it will have a pocket for the egg, drizzle olive oil and spread it with your finger. Crack the egg into the pocket and carefully lift up the edges of the cling and create a shape, then try to expel any air and twist, then tie a knot, but when you tie the knot, push it down wards so it locks in. place the egg under boiling water in a saucepan for about 4-5minutes, (BE CAREFUL that you do not melt the cling onto the saucepan, it will make a hole and the egg will go through)
once done, carefully cut the knot and unwrap the cling from the egg.

To Assemble, place a few pieces of tomato batons on the bottom, and around it creat a pentagon stacking one another with the croutons. Place pieces of tomato batons along the edges and inwards to make a bed for the poached egg. Carefully place the egg onto the nest of salad and place a spoonful of bacon. Flood the plate with the tomato tea and let the croutons soak it up, drizzle abit of olive oil into the tea and place a few celery cress onto the tea and poached egg salad (yea I know I used Thyme :P )

.rEy.

Recipe from Masterchef.

Pink Champagne Jelly with Lycee in Vanilla Syrup

How is this Christmas? How is it not! *its the champagne that makes it Christmas :) *

I was surfing through some websites for some Christmas recipes and so I found this, and it looked doable, and I got my dad to buy me the pink champagne just so you know. I'll make some Lemon Posset and caramelized figs with some biscuits. Anyways just enjoy this recipe...

Ingredients:

Jelly-

750ml- Pink champagne or sparkling wine
215g- Caster Sugar
3- Sheets of Gelatine

Lycee & Vanilla Syrup-

215g- Caster Sugar
250mL- water
1- Vanilla Bean
1- Lemon, juiced and zested
1Tbsp- Fresh Ginger
1Kg- Fresh Lycees

Method:

Jelly-

To make the jelly, first soak the gelatine sheets in cold water until soft. Place the champagne and sugar in a saucepan and cook over medium heat or until sugar dissolves, then add in the gelatin sheets and stir until it is melted. Cool, then place in dariole moulds or use cups and refridgerate until set.

Fragrant Syrup-

Split vanilla bean down in half and scrape the beans, put in a saucepan with the water, sugar, lemon juice and zest over medium heat and place peeled lycees in a bowl and pour over the syrup. Cool in the fridge.

Hint: To serve, place hot water in a cup and place set jelly moulds in the cup until it is loosened up, then it's easier to take out without ruining the shape. Then pour the syrup over the jelly.

.rEy.

Orange Chocolate Truffles

Yes... it's chocolate again... and I haven't been cooking for a while lately because of school and other stuff, I only made this because I was bored. Anyways these are my orange dark chocolate truffles, dark chocolate was too strong for me. I don't even know why I use dark chocolate, next time I'm using milk chocolate. The texture was good, it's like silk in your mouth, and it's very easy to make, it's one of the easiest things I've made, anywho enjoy the recipe. Oh and Christmas is coming up, so I'll be sure to post a few Christmas recipes.

Ingredients:

225g- Dark Chocolate (Good Quality, none of them Cadbury crap)
175mL- Thickened Cream
2Tbsp- Orange Juice
Lemon Rind
Icing Sugar to dust
Cocoa Powder for coating

Method:

Melt chocolate with a double boiler (baine marie) over medium heat. Turn heat down to low and pour in the thickened cream, use a spatula to mix through, and mixture will thicken and become glossy, mix in orange juice and rind. Take off from heat and let it cool in room temperature for 30 minutes and refridgerate for a further 1 hour. Once cooled, mixture could easily be handled by hand and not runny. Use teaspoon to scoop out the bite-sized pieces and roll with hands (clean first with cold water so chocolate doesn't melt fast or use gloves), then roll in cocoa powder and dust it with icing sugar. Serve with coffee or ice cream.

.rEy.

Dark Chocolate Tart With Chocolate Sauce & Creme' Anglaise

The tart base is too thick, but oh well it was my first time making a tart, also this took me literally 3 days to finish, first day I just made the tart base and i got lazy, so 2nd day I spent all day making the filling and the glaze, then today just for the chocolate sauce and garnish.

This is VERY rich, so those who enjoy rich dark chocolate, then this is for you, but i recommend using milk chocolate in substitute, I couldn't even finish one slice of tart...

Ingredients:

Shortcrust Pastry-
320g- plain flour
60g- cocoa
160g- caster sugar
160g- cold butter
2- eggs

Filling-
200g- Milk Couverture (See note)
175g- Butter
1- Egg
3- Egg yolks
40g- Sugar

Glaze-
250ml- Cream
175ml- Milk
110g- Butter
110g- Caster Sugar
500g- Dark Couverture
175g- Milk Couverture
10ml- Liqueur/Rum (optional)

Chocolate Sauce-
60g- Cocoa powder
200ml- Water
120g- Caster sugar
25g- Butter

Creme' Anglaise-
1- Vanilla bean/1tsp Vanilla extract
200ml- Milk
1- Egg
3- Egg Yolks
80g-Caster Sugar

Method:

Shortcrust Pastry-

Preheat oven to 180°C , then sift dry ingredients together until fine, and combine with butter. Rub your fingertips together against the butter or use food processor until mixture resembles breadcrumbs. Crack eggs in one by one and mix with your hand thoroughly until mixture combines and holds together, roll the pastry into a ball and wrap it with glad wrap and refridgerate for 10minutes. Once the pastry has rested knead the pastry and roll it out into a long circle about 3mm thick, then spray the tart tin with cooking spray and place the pastry over the tin and mould it together on the sides. Prick the pastry and blind bake (See note) for about 10-15 minutes, then bake for a further 8-10minutes or until pastry is firm to touch.

Filling-

With a Baine Marie (See note) melt the chocolate, butter and sugar together. slowly add egg yolks and egg together one by one, and slowly fold and mix the chocolate together until it becomes glossy and thick, then pour mixture into tart, and refridgerate until set.

Ganache Noir (Chocolate Glaze)-

Melt chocolates over Baine Marie and leave aside, place the cream in a saucepan and bring it to the boil then add milk, butter and caster sugar Then pour cream mixture over chocolates and mix thoroughly.
Add liqueur then mix.
Let ganache cool and pour over the tart, if ganache hardens, melt it over low heat and pour it while it's warm. Use pallete knife to smoothen the surface and refridgerate until set

Chocolate Sauce-

Combine all ingredients but butter together and bring to the boil, then stir in butter until melted and boil again and reduce until mixture has thickened, once it has thickened, refridgerate until cool.

Creme' Anglaise-

Split the vanilla bean in half and combine with the milk in a saucepan over very low heat, whisk the eggs and sugar together until just combined, and pour a small amount of the hot milk in with the eggs to temper it so it doesn't curdle and cook, then pour the rest of the milk and stir with a wooden spoon. Pour mixture back in the saucepan over low heat and constantly stir until mixture thickens, be careful that it doesn't curdle and becomes lumpy.

Note:

Chocolate Couverture- Chocolate Couverture is a good quality chocolate unlike chocolate bars that you usually eat, although it has a higher percentage of cocoa butter and is commonly used in pastissier and cooking industries.

Baine Marie- Also known as a double boiler, a metal bowl with a saucepan below boiling the water as you melt the chocolate in the metal bowl.




.rEy.

Rhubarb & Green Apple Yoghurt Fool

I never tried rhubarb before, so when I saw this simple recipe , I may as well give it a go, and it was alright... I don't know if you'd like it, but give it a shot, although rhubarb does have a unique taste, it's very tart and sour, refreshing too also crunchy.


Ingredients:

1 bunch rhubarb
1 green apple
2 tablespoons caster sugar
1 tablespoon water
1 teaspoon nutmeg

Method:

Cut both ends of the Rhubarb and discard, then wash the rhubarb stalks. Cut in halves and use a small knife to peel bits of the skin, you don't have to peel all the skin off, do NOT discard the skin. Cut rhubarb to small bite size pieces, roughly 1cm, for the apples, seed them and core them, and then cut them into dices. Simmer the peeled skin from before until water turns red, remove the skin and combine the apple, rhubarb and sugar together, and boil until fruit has softened. Leave it aside and let it cool, stir in nutmeg, cover and refrigerate for 1 hour. Once cooled, fold the yoghurt in and serve in cups or shot glasses. Serve cold.

Note: only reason why there isn't much water is because rhubarb already has a lot of water in its stalks and while heating it will release the water.

.rEy.

Corn & Leek Soup

This soup I made wasn't too bad... I got home hungry like always, checked the fridge to see if there's any food left from last night, and there's nothing but fish and vegetables, called Dad, he said he was busy so I just grabbed the leek and corn out and had some fresh cream left and milk :) and so then I just threw in things that would go nice with the soup. In the end it actually tasted pretty good, funny how you can come up with something out of nothing. This is a simple and easy soup, takes about less that 1hr to cook.

Ingredients:

1- Corn
1whole- Leek
100mL- Milk
150mL- Cream
300mL- Water
2Tbsp- Flour (to thicken the soup)
1 1/2Tbsp- Chicken powder
15g- Butter
Salt & Pepper

Method:

Slice the Leek and cut the corn kernels and keep the stalk of the corn, once you've done that melt the butter in a pot and saute' your leek for a few seconds, and then throw in the corn kernels and cook for another 30seconds. Throw in the liquid ingredients and let it bowl over medium heat, then put in the chicken power, salt & pepper to your likings. Once it's at it's bowling peak, throw in the flour after 30minutes, and let it reduce until it becomes a third less that it was before. Take the stalk out and use a hand blender and blend the solids until a smoothe mixture, if you don't have a hand blender, use a normal juice blender and blend until it's smoothe. Then reduce for another 30minutes until mixture becomes thick and creamy. Serve hot with cool cream in a shot glass or a small cup.


Note:

Serving- Serving with cool cream is because to balance out the over heating power of the soup and the cool cream to give you a warm soup.
Flour- To thicken the soup

.rEy.

Vanilla Panna Cotta & Strawyberry Sauce with Mint

Here's my Panna Cotta, was better than the first one I made :). It's silky and smoothe and it's good, I think you should try it.


Ingredients:

Panna Cotta-

300mL- Cream
100mL- Extra Cream
1Sheet- Gelatin
1- Vanilla bean (if you can't get this, then just use 1tsp of vanilla extract)
Lemon Peel (cut some off the lemon, try cut one long strip, it makes things a lot more easier)
70mL- Milk
70g- Caster Sugar

Method-

Place the 300mL cream in a saucepan along with the lemon peel and the vanilla bean (split the vanilla down in half) over a very low heat, also don't boil the cream or place it over the heat for too long otherwise it'd reduce. Soak the gelatin in cold water and allow it to soften (see note), then combine the sugar and extra cream together and mix together with a spoon. Once the gelatin has softened squeeze out any excess water and place in the saucepan along with the milk and stir until the gelatin has dissolved. Then add in the creamy sugar and stir to combine. allow mixture to cool. Then use 125mL dariole moulds or coffee cups, spray them with a little bit of oil and pour in the mixture, fridge it over night (takes about 6hours to set).

Strawberry Sauce-

100mL- Strawberry Puree' (see note from the mousse)
50g- Caster Sugar
Mint leaf for garnish

Place strawberry puree' in a saucepan over a low heat, add in the caster sugar and stir until sugar has dissolved, then sieve/strain the sauce until smooth mixture is resulted. Cool this in the fridge.

Once the panna cotta has set, turn it upside down and squeeze the moulds until it falls out, if it's too stuck together, use a small knife and cut the edges.

Note:

Gelatin- The gelatin will be soft when it's flexible and doesn't feel as hard but soft and silky.

Garnish- I also used a small ammount of caramel on the panna cotta, also the splitted vanilla bean from the panna cotta.

.rEy.