tag:blogger.com,1999:blog-68626575840053415812024-03-19T20:16:22.927+11:00A la mode frangourouA French Australian look at foodSophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.comBlogger328125tag:blogger.com,1999:blog-6862657584005341581.post-40905570859375286122017-06-09T03:51:00.000+10:002017-06-09T03:51:30.746+10:00Superb meal at one of Britain's best restaurants, Midsummer House in Cambridge<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWTNQPsmdnxxtXszE9sjivis30BWzfjVC8aSnw_ODCVI0dsSULa73fgdJl8Y4mNqXRkfvQfAcbWXMZ5xBYbHyfu2H2fG4mT5OKP6IChpoBq13bbZ_xeWXZERGV_PymFfE3pcSSWhC7VXg/s1600/WP_20170608_11_43_12_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="903" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWTNQPsmdnxxtXszE9sjivis30BWzfjVC8aSnw_ODCVI0dsSULa73fgdJl8Y4mNqXRkfvQfAcbWXMZ5xBYbHyfu2H2fG4mT5OKP6IChpoBq13bbZ_xeWXZERGV_PymFfE3pcSSWhC7VXg/s320/WP_20170608_11_43_12_Pro.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Midsummer House in its lovely setting</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">great wines!</td></tr>
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">We had an absolutely unforgettable lunch experience today, thanks to the generous birthday gift voucher given to me by my wonderful children and children in law, at one of Britain's best restaurants, the lovely two-Michelin-star <a href="http://www.midsummerhouse.co.uk/">Midsummer House</a> in Cambridge, charmingly set on Midsummer Common by the river. We had their gorgeous tasting menu of five courses(entree, two main courses and two desserts) plus amazing canapes to start, good wine (a Pouilly Fume sauvignon blanc for me, a Chambolle Musigny pinot noir for David) and a great coffee special(with beignets and th</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">eir own chocolates). </span><br />
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">It was absolutely sublime, an exquisite harmony of flavour, colour, texture and with imaginative, fresh and unexpected combinations of ingredients that worked really well. And in the right proportions too so we felt both completely satisfied and yet not unpleasantly full.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">There was a really nice atmosphere too, not in the least bit snooty but friendly and warm, attentive but discreet staff and a lively Southern French restaurant director, who made us feel at home right away!<br />Very, very highly recommended. (And by the way, for vegetarians they have a fabulous vegetarian menu too.)</span><br />
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<tr><td class="tr-caption" style="text-align: center;">A canape: Smoked eel mousse with wild rice in crisp cones</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">canape: bloody mary fool with celery sorbet</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">entree: pumpkin veloute, crisp iberico ham, parmesan cream, pearl barley crunch</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">main: pan fried lemon sole with kale and seaweed mayonnaise</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">roast duck breast, pistachio puree, mini canneloni with duck leg confit, turnip salad with caramelised onion and grapefruit</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">first dessert: ewe's milk curd(like a pannacotta) with strawberry jelly, strawberry sorbet, lightly crystallised strawberry slices and lovage from Midsummer House garden</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">second dessert: dark chocolate mousse with passionfruit jelly, yoghurt sorbet, gold-dusted dark chocolate on top</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">coffee special: espresso, fresh beignets with dipping custards: caramel, and apple pie flavours</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">beautiful Midsummer House chocolates to choose for the perfect ending to a perfect meal!</td></tr>
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com3tag:blogger.com,1999:blog-6862657584005341581.post-68212587814872103052016-12-28T09:26:00.002+11:002016-12-28T09:26:33.188+11:00The best Christmas Day menu ever!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The dessert table--Eton mess made with chocolate meringue, raspberries and cream, and a Gateau Russe--hazelnut meringue layers sandwiched with coffee butter cream. Yum!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pineapple-glazed ham and salads</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Balinese-style whole barbecued barramundi</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bloody Mary oyster shots</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Home-made Asian-style salmon gravlax with Vietnamese fried rice crackers</td></tr>
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A gorgeous Christmas menu at my daughter Pippa and son in law Joe's place--truly beautiful food, based mainly around seafood and fish, but with the traditional ham as well! And gorgeous desserts too!<br />
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<tr><td class="tr-caption" style="text-align: center;">Home-made prawn sandwiches with dill mayonnaise<br /><br /><br /><br /></td></tr>
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<br /><br /><br /><br /><br /><br /><br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com2tag:blogger.com,1999:blog-6862657584005341581.post-61626331487024764242016-12-19T07:00:00.000+11:002016-12-19T07:00:00.774+11:00Fish stock like Maman used to make<div class="separator" style="clear: both; text-align: center;">
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Among one of the many talents of my beautiful late mother Gisele<span style="background-color: white; color: #111111; font-family: "alegreya jm" , "times new roman" , "times" , serif; text-align: center; word-spacing: 0.07em;"> was an extraordinary gift for cooking. Born in Biarritz, France, of a Portuguese-born father and a French-born mother of Basque and Spanish origin, she had a love and understanding of fish and seafood dishes which seemed innate, not surprisingly perhaps given her background. And the backbone of a lot of those dishes was an absolutely superb fish/seafood stock which she made from the heads and tails and bones/shells of both fish and seafood, usually prawns. Deep red, aromatic and pungent, it filled the house with memories of the sea and was the base for her brilliant fish soups, stews, and paellas.</span><br />
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I've tried to reproduce that amazing taste, smell and colour many times but until very recently didn't quite manage it--when Maman was cooking in our childhood, she was like a whirlwind, putting in this, that and the other, experimenting and innovating as she went, not following any recipe particularly but following her nose and her instinct. It's only very recently that I've manage to capture those flavours and colours and now it seems to work every time! Mind you there is a magic ingredient, and that's a half-teaspoon of that wonderful Basque spice, <i>piment d'Espelette</i> (Espelette pepper), which really can't be substituted properly--you could try paprika or mild chilli powder, but it won't be the same. Real <i>piment d'Espelette</i> powder has a unique flavour, both warmly spicy and piquantly sweet and fruity, which is the reason why this traditional Basque spice has its own AOC(appellation d'origine controlee)in France. Its gorgeous colour also imparts that beautiful dark red to the stock. In Australia, you can buy it from good grocers and easily online at places like the <a href="http://www.essentialingredient.com.au/featured/espelette-pepper-the-cornerstone-of-basque-cuisine/">Essential Ingredient. </a><br />
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So here's the basic recipe(this one makes the basis for a soup or stew for 2-3 people)<br />
Shells, heads and tails of eight uncooked(green) prawns<br />
Head, bones and tail of a fish(in the photo above, it's rainbow trout, but can be anything you want)<br />
Olive oil<br />
Three cloves garlic, crushed<br />
Chopped onion<br />
A small splash white wine<br />
Salt, pepper<br />
Half teaspoon <i>piment d'Espelette</i><br />
Water<br />
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In a pan heat some olive oil. Add the chopped onion, then prawn and fish heads/bones/shells etc. Stir vigorously. Add the crushed garlic, and salt and pepper. Stir. Add the piment d'Espelette and stir vigorously. Add a small splash of white wine, stir, let cook for a few seconds, then add water to cover the fish/seafood. Once it has come to boiling point, turn down heat and simmer for 20 minutes, then turn it off and let it sit for a few hours to develop its flavours (with heads and tails etc still in it).<br />
Finally, strain the stock and use it for other dishes, or freeze it to use later.<br />
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I've used the stock as a base for an excellently hearty fish soup(below) which included a mix of mussels, small prawns and squid(stir-fried separately in olive oil then added to the stock once you've brought it back to heat) and poached barramundi--also added at last minute to the hot fish stock. With crusty bread on the side, it makes the absolutely perfect meal!<br />
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<br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com2tag:blogger.com,1999:blog-6862657584005341581.post-56273912370459146822016-12-17T14:31:00.001+11:002016-12-17T14:31:57.254+11:00Deliciously unusual quick lunch<div class="separator" style="clear: both; text-align: center;">
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Made a quick and easy yet deliciously unusual lunch today, using green(ie uncooked) prawns, poached eggs, Indonesian instant noodles, and various herbs and spices! To prepare and cook, it takes less than 10 minutes. The great thing with using uncooked prawns too is that you can use the shells, heads, tails etc to make a fabulous fish stock which is exactly what I did! (Recipe for fish stock coming soon)<br />
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So, for 2 people you need:<br />
<br />
8 green (uncooked) prawns of a reasonable size(I used Australian banana prawns)<br />
Olive oil<br />
4 eggs(small or medium) +water +vinegar to poach them<br />
Chinese cooking wine<br />
1 85g packet of 'mi goreng'--Indonesian instant noodles<br />
Fresh ginger, grated<br />
Fresh coriander, chopped<br />
Three small cloves garlic<br />
Small amount chopped onion<br />
Squeeze of sweet soya sauce<br />
Salt, pepper<br />
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Peel the prawns, reserving the shells, heads, tails etc to use for fish stock. In a pan, fry the chopped onion, add the prawns, garlic, grated ginger, half the coriander, add a little salt and pepper. Stir. Add a teaspoon Chinese cooking wine, stir. When prawns are cooked--they require only a few seconds and go red--turn off heat. Poach the eggs in boiling water to which a good dose of vinegar has been added. Cook the noodles according to instructions. Serve in bowls with the noodles at bottom, then the prawn mixture, and finally the poached eggs on top. Salt, pepper, add a squeeze of sweet soya sauce over the eggs, and the rest of the chopped coriander plus a little more grated ginger. And that's it!<br />
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<br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-26784786333866659482016-10-03T07:20:00.000+11:002016-10-03T07:20:01.150+11:00Deliciously simple unusual spring vegetarian entree<div class="separator" style="clear: both; text-align: center;">
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This is the time of year, early spring, when the garden is producing all kinds of bits and bobs but not the massive and diverse array that you get later on in the warmer months. There's quite a bit of lettuce and rocket, and the asparagus have just started, as well as fresh garlic and spring onions. In the greenhouse, the tomatoes are just starting too but are pretty thin on the ground. And there's lots of herbs--coriander, chives, sage, parsley, oregano, etc. Bits and bobs as I mentioned but pretty nice ones! Of course salads are a big feature at the moment, but even though I love salad(and we have it at every meal at the moment, sometimes as entree, but more often as a <i>digestif </i>after the main course) there are times when you want something else, particularly in the entree department.<br />
So here's a dish that uses several of those early spring elements in an unusual way: a vegetable/herb pate, with battered crispy sage leaves and fresh garlic. Very simple to make and quite delicious!<br />
You'll need(for 2 people--increase quantities as needed):<br />
<b>For pate:</b><br />
A good handful of rocket leaves<br />
Four asparagus<br />
A little fresh garlic(if possible)<br />
Handful garlic chives<br />
Lemon juice<br />
Teaspoon sour cream<br />
Salt, pepper<br />
<b>For the battered sage leaves and fresh garlic</b>:<br />
A small bunch of sage leaves per person(say four or five small leaves on a stalk)<br />
Fresh garlic(bulb plus green stem)<br />
Flour<br />
Water<br />
Salt, pepper<br />
Cook the rocket with a little butter and only a drop of water. When cooked, chop up fine. Steam the asparagus till tender, then chop into pieces. Chop the garlic chives and a small amount of garlic chives. Mix it all together with a little lemon juice, salt, pepper, sour cream. Leave aside till cool.<br />
Meanwhile make a simple batter with flour and a little water(needs to be thick enough to coat the leaves and garlic). Immerse the leaves and garlic till they are well coated. Fry them in hot oil until crispy and golden.<br />
Serve with the vegetable pate in middle, surrounded by the crispy leaves and garlic. Add tomatoes to decoration if you like. Enjoy!<br />
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<br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com2tag:blogger.com,1999:blog-6862657584005341581.post-3460629989235508492016-08-08T07:00:00.000+10:002016-08-08T07:00:12.443+10:00Roast carrots with feta and lemon/honey dressing<div class="separator" style="clear: both; text-align: center;">
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This makes a lovely entree, or a vegetable side dish, as you wish. Persian in influence, it's been slightly adapted (by me!)<br />
It's also very simple.<br />
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<b>Ingredients:</b><br />
Carrots, cut lengthwise<br />
Olive oil<br />
Juice of half a lemon(or lime)<br />
Two teaspoons good honey<br />
Salt, pepper<br />
Some feta, crumbled(we used Bulgarian sheep's milk feta, which has a very fine flavour but you can use goat's milk feta if you want or even cow's milk)<br />
Some chopped chives or other herbs<br />
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<b>Method</b><br />
Coat the carrot sticks with olive oil. Roast the carrots. Mix the lemon juice and honey. Take the carrots out when almost done and coat them with half the lemon and honey mix, then out back in oven for a short while, till they get sticky. Take them out of the oven, pour the rest of the dressing over them, crumble the feta on top of them, and chopped herbs. Serve warm.Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-16960348752048868452016-08-01T10:46:00.000+10:002016-08-01T10:46:06.157+10:00Home-made version of Scottish 'Cullen Skink'<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">David's Cullen Skink--with accompanying whisky!</td></tr>
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The delicious fish soup known as 'Cullen Skink', which originates from the town of Cullen in Moray, on the north-east coast of Scotland, is deservedly famous for its hearty and satisfying mix of flavours. Traditionally, it's made with fresh and smoked haddock, potatoes and onions, but a very good version can be made with all kinds of tasty white fish, both fresh and smoked.<br />
And that's exactly what David did recently, creating a delicious Aussie version of Cullen Skink, using, as a base, fresh leatherjacket and smoked cod. Because both fish are quite flaky, they work well in Cullen Skink. But you can choose any other kind of white fish, smoked and fresh.<br />
His recipe is quite simple, but it's good to make the soup hours ahead of the time you plan to eat it, for the flavours to develop--even up to 24 hours (after making it, cool it and refrigerate it, of course)<br />
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<b>Ingredients:</b><br />
White fish--fresh, and smoked<br />
Potatoes<br />
Onions<br />
White wine<br />
Water<br />
Salt, pepper<br />
Parsley, chopped<br />
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<b>Method:</b><br />
Poach the fish for a few minutes in a mix of white wine and water, adding a little salt and pepper. When the fish is cooked, remove and put in a bowl ready to add later. Cook diced potatoes in the fish water.<br />
Fry some chopped onions, add a little parsley, then set aside.<br />
When potatoes are cooked, add the onions, the rest of the parsley, and fish back to the stock. Add a little more white wine/water mix, if necessary. Check seasoning. Stir and let simmer for a few minutes, till everything is well mixed, but do not let it cook so much that the fish starts disintegrating! Turn the heat off and let the soup sit for a while--even for a few hours.<br />
Cullen skink makes a great one-pot dish: and goes well with some good whisky!<br />
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<br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com1tag:blogger.com,1999:blog-6862657584005341581.post-8474697475703239292016-07-25T07:00:00.000+10:002016-07-25T07:00:12.095+10:00Pavlova volcano: A spectacular dessert recipe from illustrator Anne Spudvilas<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.annespudvilas.com/">Anne Spudvilas</a> is an absolutely wonderful illustrator based in regional NSW whose rich, gorgeous work has adorned the books of many Australian authors, including myself. And today, with her permission, I'm presenting on this blog another rich and gorgeous work of hers, this time of an edible kind! It's the pavlova volcano, and it's absolutely spectacular!<br />
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This recipe brings back memories of two wonderful New Year's Eve celebrations on the Murray River when i first came here. Julie Chambers, director of the Art Vault where i did two wonderful printmaking residencies, makes this as the 'piece de resistance' at her long long New Year's Eve dinner table.</div>
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My version of Julie's specialty. </div>
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Make three pavlovas. Home made are best and if they don't look too flash it doesn't matter. Break them into large pieces and begin to construct your volcano using vanilla icecream and whipped cream to hold it all together. Add 4 punnets of assorted richly coloured berries. Pour over two more punnets of assorted berries, pureed with 1/2 cup orange juice and 1 tbspn of liqueur added (i love Cointreau). </div>
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Ah yes, a million calories but SO delicious :-)</div>
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<br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com2tag:blogger.com,1999:blog-6862657584005341581.post-60252130149527719352016-03-28T13:35:00.000+11:002016-03-28T13:35:08.659+11:00Boiled eggs as centrepieces to entreesI love boiled eggs--at breakfast, lunch, and at dinner--the latter especially as part of a colourful entree. (Our chooks of course produce beautiful eggs!) In this post I'm featuring two such entrees, which are very easy to make, and start off with one boiled egg per person. Each entree also features a dab of tasty red Danish lumpfish caviar--optional of course, but a different type of egg :-)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zDPm5ENXAq2nRm0v6QhfzOS9Wi0z3Z7c7mMmuwmzRG8qmHnb7LJNdAEuVbCG5xnvGyVHP56TCHWu4OvZignk4zguHwpLKjLHaCgdHf1zVebeW9R5NcF0L8u1b44hKPWWghAHA07hN05H/s1600/WP_20160307_18_35_02_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zDPm5ENXAq2nRm0v6QhfzOS9Wi0z3Z7c7mMmuwmzRG8qmHnb7LJNdAEuVbCG5xnvGyVHP56TCHWu4OvZignk4zguHwpLKjLHaCgdHf1zVebeW9R5NcF0L8u1b44hKPWWghAHA07hN05H/s320/WP_20160307_18_35_02_Pro.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peas, different types of tomatoes, and herbs--with eggs!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Yellow tomatoes, red tomatoes, crisp-battered sage leaves and crisp-battered scraps of smoked salmon--with eggs!</td></tr>
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<br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-42210160393156954812016-03-23T07:00:00.000+11:002016-03-23T07:00:15.930+11:00Garden bounty<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKHjQulaiNGRuIgIaiJto6hmqk3xQuXPHwiucbBAuQeyDVt7LuN7GnGhZw-OB__0S0f-UPrsO2oZ-g7Owe8ZrUCYR5gU6X2rqTMpWnZ87Gvf-1t2zDP9f1vgJTZxqADQZGoaB6vLJJZaR/s1600/WP_20160130_19_04_52_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKHjQulaiNGRuIgIaiJto6hmqk3xQuXPHwiucbBAuQeyDVt7LuN7GnGhZw-OB__0S0f-UPrsO2oZ-g7Owe8ZrUCYR5gU6X2rqTMpWnZ87Gvf-1t2zDP9f1vgJTZxqADQZGoaB6vLJJZaR/s320/WP_20160130_19_04_52_Pro.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomatoes and herbs from the garden, mushrooms from the paddock(after rain)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDA7HmHr3bGsc-2tizQQHyL-ThZPp_IoSMVRv4xVtW4gyTfkxnfl-e0uG53LTVsR6E-WW4mlkJCNQoe4Svvlp4gilN__YKq7qHkrzRnqyNFiVo4YzGM1yoIOlQfbVe3anNSe4UjKD6XKc/s1600/WP_20160131_10_47_56_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDA7HmHr3bGsc-2tizQQHyL-ThZPp_IoSMVRv4xVtW4gyTfkxnfl-e0uG53LTVsR6E-WW4mlkJCNQoe4Svvlp4gilN__YKq7qHkrzRnqyNFiVo4YzGM1yoIOlQfbVe3anNSe4UjKD6XKc/s320/WP_20160131_10_47_56_Pro.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A home-grown cornucopia</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The late summer/autumn fruit has been great this year! Missing in this pic: lovely figs too!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lovely creamy mash made from home grown spuds(with sumac sprinkled on top)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">roast baby tomatoes</td></tr>
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<br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-10583575273693077652016-02-04T07:00:00.000+11:002016-02-04T07:00:24.639+11:00New England summer vegetables and lamb Sunday lunchMade a lovely Sunday lunch the other day for some friends--a fragrant and delicious meal built primarily around the produce of our New England(Australia) garden, accompanied by tender and juicy New England lamb.<br />
The raw ingredients first:<br />
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<tr><td class="tr-caption" style="text-align: center;">Eggplants(aubergines) green capsicums, herbs, lamb, tomatoes and garlic for the ailoli crumbs(for the lamb)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Field mushrooms picked that morning in our paddock(there's been lots of rain, so we are enjoying good mushrooms!)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The full meal--grilled lamb(which had been marinated in lemon, garlic and rosemary first) with sauteed Kipfler potatoes, capsicum and tomato stew, fried aubergines with crouton crust, tomato salad with special dressing(below) and green salad. All vegs and herbs from our garden!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tomato and basil salad with a dressing made from a little olive oil, red wine vinegar, Dijon mustard, and a little pomegranate molasses<br /><br />Entree(not illustrated as forgot to take the photos!) was very nice wild game pate(bought) served with fresh field mushrooms, lightly sauteed, with tarragon(our own produce!), and mushroom and spinach pesto(bought). Dessert(also not illustrated) was a fruit salad of our own produce: plums, melon and blackberries, served with a quince and rosewater icecream of my own confection! The whole washed down with a very nice Riesling.<br /></td></tr>
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Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-14618141565884282016-02-01T08:01:00.000+11:002016-02-01T08:01:09.635+11:00Three delicious home-grown entreesWe have an entree every day at the main meal--it's a lovely, colourful and appetising way to start a meal and I love thinking up new ways of presenting things, especially vegetables from the garden!<br />
Here are three we have had recently:<br />
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<tr><td class="tr-caption" style="text-align: center;">Fresh field mushrooms(picked out of paddock after rain) sauteed in butter with garlic, chives, tarragon and salt and pepper, served with little Roma tomatoes straight off the vine</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh sweet corn, grilled, then coated with a sauce made of home-made mayonnaise to which a little extra white balsamic vinegar has been added, then covered with grated cheese</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Home-grown eggs, boiled, then split in half, and the yolk taken out, mixed with mustard, salt, pepper, and a little sour cream, then stuffed back into the whites, served with red Danish lumpfish caviat, on a bed of creamed home-grown spinach</td></tr>
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<br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-62251388422269709932016-01-11T06:00:00.000+11:002016-01-11T06:00:20.985+11:00Lovely New Year's Day family lunch<div class="separator" style="clear: both; text-align: center;">
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A wonderful New Year's Day family lunch at my daughter Pippa and son in law Joe's place in Sydney:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKxmUOcEX2EB2yoBGnz22GacISegdRIRB3by7ed3Rk-0Sb3Gk1Xz_uF2FNkgGIN58N0TXP83nWpkFA2nqvFSaNttiksKKvbewv2XJGyS8JGsfgxV89419a0cUvGz2EqaAPjNtOVett71w/s1600/WP_20160102_13_39_37_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKxmUOcEX2EB2yoBGnz22GacISegdRIRB3by7ed3Rk-0Sb3Gk1Xz_uF2FNkgGIN58N0TXP83nWpkFA2nqvFSaNttiksKKvbewv2XJGyS8JGsfgxV89419a0cUvGz2EqaAPjNtOVett71w/s320/WP_20160102_13_39_37_Pro.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Barbecued sweet corn served with a Japanese mayonnaise and cheese sauce, sprinkled with lime juice</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Roasted zucchini and crouton salad, Asian cucumber and watermelon salad</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Barbecued prawns with chermoula sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIDIfgRAppFPJkDB5DFB-rLbBnbjK6qzFTc27qQWKdRkeYABLbyoZ9c2Jow_VgEghFLnfAiey_dxeE5mnfcO80Agbrivw0r4e0AOWi_e6-kS6i07NjfWW6Mb9TfzJXCZdcQIPISs5BdN8/s1600/WP_20160102_14_17_31_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIDIfgRAppFPJkDB5DFB-rLbBnbjK6qzFTc27qQWKdRkeYABLbyoZ9c2Jow_VgEghFLnfAiey_dxeE5mnfcO80Agbrivw0r4e0AOWi_e6-kS6i07NjfWW6Mb9TfzJXCZdcQIPISs5BdN8/s320/WP_20160102_14_17_31_Pro.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Barbecued whole snapper with Balinese sambal and lime<br /><br />The tastiest way to ring in New Year's Day! </td></tr>
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<br /><br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com1tag:blogger.com,1999:blog-6862657584005341581.post-17631005727984175742015-12-26T07:00:00.000+11:002015-12-26T07:00:02.936+11:00Christmas meals 2015 2: Christmas Day<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">The table set for Christmas Day</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Kir royale cocktail, foie gras with peaches, caprese salad, bread<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniDy3BDVgwVUKCRjA87kG3YLesrZDVquvJn-KZE8fK53MflbhzKgXOsfP3QEldQZz0AoJWqtdYGQG0BUNbiuamhc0-hxqmY31PBotjJQ322o3Oen-isY7fJcYr7dgtNdy3d_QKDTt_m9G/s1600/WP_20151225_12_37_09_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniDy3BDVgwVUKCRjA87kG3YLesrZDVquvJn-KZE8fK53MflbhzKgXOsfP3QEldQZz0AoJWqtdYGQG0BUNbiuamhc0-hxqmY31PBotjJQ322o3Oen-isY7fJcYr7dgtNdy3d_QKDTt_m9G/s320/WP_20151225_12_37_09_Pro.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foie gras with peaches and nectarines and fig and peach preserve</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Roast fillet of beef and jostaberry sauce, with vegs from our garden: Kipfler potatoes, peas, golden baubles<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsVYwYJgDjsZ333Qs9sz5ntq0vJwayMo8ymW6OUp0hERDCJtrgTDwxz8ipQZmeHEvArWSg1Bb1tsEtDyg8l_UQXArC85jjahzWJHHrJPNukUyr3wmscyg2TMQGgZQMEDO7vluCa687Iab/s1600/P1000183.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsVYwYJgDjsZ333Qs9sz5ntq0vJwayMo8ymW6OUp0hERDCJtrgTDwxz8ipQZmeHEvArWSg1Bb1tsEtDyg8l_UQXArC85jjahzWJHHrJPNukUyr3wmscyg2TMQGgZQMEDO7vluCa687Iab/s320/P1000183.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home-made chocolate icecream Christmas log with whipped cream and home made marzipan decorations</td></tr>
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<br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-30959292466532304512015-12-25T07:47:00.001+11:002015-12-25T07:47:42.844+11:00Christmas meals 2015: Christmas Eve<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_tmmXKK-dgwXEFZyIVcEkJ0SvGw3gtt2ixp5JPI4LAJHkDTlwBIDXoYcqr4PQjDsQP-kwye5amod1C8rgKyTm0GBEpE3lpnS7nsfgjQEMzdXNG_Zq3O6wCcWOa-KqXHDTHc8Xn0kRWjB/s1600/WP_20151224_19_29_26_Pro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_tmmXKK-dgwXEFZyIVcEkJ0SvGw3gtt2ixp5JPI4LAJHkDTlwBIDXoYcqr4PQjDsQP-kwye5amod1C8rgKyTm0GBEpE3lpnS7nsfgjQEMzdXNG_Zq3O6wCcWOa-KqXHDTHc8Xn0kRWjB/s320/WP_20151224_19_29_26_Pro.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing prawn and mango salad(with homemade mayonnaise)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Entree: prawn and mango salad with mango daiquiri</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Main course: Rainbow trout sauteed in olive oil and lime, with purslane and garlic chives</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dessert: Blackberry trifle and mango icecream</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">before the meal: making marzipan shapes to decorate the Christmas log cakes</td></tr>
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<br />Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com2tag:blogger.com,1999:blog-6862657584005341581.post-49013192478269856752015-12-22T07:30:00.000+11:002015-12-22T07:30:28.631+11:00Cinderella's mini pumpkin coach accompanied by silvery fish with golden baubles<div class="separator" style="clear: both; text-align: center;">
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We had a delicious and unusual dinner the other day whose elements made me think of fairytale: a stuffed mini pumpkin which is is our own serendipitous cross: a cross between Queensland Blue and Golden Nugget pumpkins, with a most pleasing Cinderella-coach look, beautiful deep orange flesh and golden skin that you can actually eat if you steam, grill, or roast it; accompanied by black and silver-skinned barramundi, fried whole, and served with onions and 'golden baubles'--actually the immature version of the same mini Cinderella coach-pumpkin, but a lovely yellow outside and creamy yellow inside, and a really delicious taste!<br />
Everything was very simple to prepare as well:<br />
I hollowed out the pumpkin, chopped the flesh up and tossed it in butter with lots of chopped herbs and garlic, with a bit of the Basque <i>piment d'espelette</i> sprinkled on top for extra flavour and colour(you can use hot paprika as a substitute). Then I put everything back into the pumpkin, popped the little top back on, and cooked it in a pan with the lid on--first of all in a little olive oil, then adding some water and letting it cook with the lid on till the pumpkin was cooked through, including the skin.<br />
Meanwhile, I fried the whole small barramundi, crisping the skin, and adding chopped onions and chopped 'baubles'. A sprinkling of herbs, salt and pepper, and there: a fairytale dinner before you!<br />
Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-41184462659773758412015-11-17T07:24:00.000+11:002015-11-17T07:24:00.895+11:00The not so humble potato<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfZoyasRroTVzWGV6dA0_YjeTDxe39g5xnFj-fmM9nRwaoLbPba7HiHreYX32_8Pu1CsqMeRViTQf1jJvgMk3uhraa-lsOQhmvJDcJdeXpH56VDrzKrs7vzX6332xOydlqUJh-WXyu_3N/s1600/kipfler+spuds.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfZoyasRroTVzWGV6dA0_YjeTDxe39g5xnFj-fmM9nRwaoLbPba7HiHreYX32_8Pu1CsqMeRViTQf1jJvgMk3uhraa-lsOQhmvJDcJdeXpH56VDrzKrs7vzX6332xOydlqUJh-WXyu_3N/s1600/kipfler+spuds.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kipflers</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlUWrfen8lip7nBy874fCSCBtPtL02EpazNVzNk8gqX5Y6-uoB6AbaYWqh-NPV74bZD6_WOTh1MlhzcpiIJ8tl0q6ekmSZK0UL5iPLDkmKEATtHvG_VSZmm_7Xn0jP_doJ84SEumFGw3z/s1600/tasmanian+pink+eyes.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijlUWrfen8lip7nBy874fCSCBtPtL02EpazNVzNk8gqX5Y6-uoB6AbaYWqh-NPV74bZD6_WOTh1MlhzcpiIJ8tl0q6ekmSZK0UL5iPLDkmKEATtHvG_VSZmm_7Xn0jP_doJ84SEumFGw3z/s1600/tasmanian+pink+eyes.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasmanian pink eyes, cooked</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZbVqvD7pHKG8NWsN0Lgxnf96mfpq-SV5NqebJhFr58kaEYkHbWe3Zd8t8F_S0JmnDlveU43MWgKjdwnN6fsr8cpzxHOafOJvoh3EyRdr_yvmxaRCJqDZW3mntPZs2eunXHDUjT_7c9uG/s1600/pinkeyes+uncooked.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZbVqvD7pHKG8NWsN0Lgxnf96mfpq-SV5NqebJhFr58kaEYkHbWe3Zd8t8F_S0JmnDlveU43MWgKjdwnN6fsr8cpzxHOafOJvoh3EyRdr_yvmxaRCJqDZW3mntPZs2eunXHDUjT_7c9uG/s1600/pinkeyes+uncooked.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasmanian pink-eyes, uncooked</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh61pLm01GVgXbAWzSH8AIWXs971z1AH3et2IDyERioPVTq3II6JiqR1pRTQnk3E53JSLUnh2tUQzlWCMKSP_UhCNWTEqoBnLr1RXB8UOVV_VAQDHPR_wBWjKzxg_gGU5ffD1RA5nB3Qtk/s1600/blue+congo+potato.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh61pLm01GVgXbAWzSH8AIWXs971z1AH3et2IDyERioPVTq3II6JiqR1pRTQnk3E53JSLUnh2tUQzlWCMKSP_UhCNWTEqoBnLr1RXB8UOVV_VAQDHPR_wBWjKzxg_gGU5ffD1RA5nB3Qtk/s320/blue+congo+potato.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Congo Blues</td></tr>
</tbody></table>
<span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">It's new-potato season again, one of my favourite times of the vegetable-garden year. Sadly, Australians often think of potatoes as a dull if trusty vegetable, a filler, a blank, something that gets mashed and boiled and fried but that's mainly there as filler. And so many people also don't realise that the humble spud, murphy, call it what you will, comes in more than just the clean and dirty varieties you get in bags in the supermarket, either skins covered in brown dirt or scrubbed clean and white or clean and pink. No, potatoes come with different names, colours, origins, flavours, textures that are all different from each other. And as a vegetable they can be absolutely divine, especially when they're new, like right now, and just dug out of the ground, as ours are. </span><br style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;" /><span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">New England, or at least the Guyra district, used to be known for its potatoes, grown in the beautiful basalt soil on top of the range. There are good potatoes in Dorrigo too. But though they are quite nice when they're new, there's not that many varieties grown there. In fact maybe just two or three-- Sebago, Desiree and Pontiac, the trusty standards of the Aussie spud world. Tasmania is where you have to go to find not only a much wider range of potatoes, including ones developed in the island state--like the famous Tasmanian pink-eye potato--but also more respect for them as a culinary delight--I remember with great affection for instance a wonderful plate of roasted pink-eyes with garlic and rosemary and coarse salt that made a perfect meal in themselves.</span><br style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;" /><span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">This year, in the garden, we have quite a range again: the delicious pink-eyes, with their characteristic yellow, buttery flesh and pink-dotted knobbly shapes(these are also the first to pop up) ; luscious little Kipflers, or 'mouse potatoes', as they're sometimes called, because of their elongated shape with sometimes a little 'tail' remaining where they were connected to the mother plant; blue-skinned Royal Blues and pink-skinned Desirees; white-skinned Sebagos and melting-textured Dutch creams, and the strange, all-blue Congo Blue. All of these grew from 'seed potato' harvested in the supermarket--ie we keep an eye out on new varieties available there, buy some and keep a few back for planting! And they've all grown really well so we'll probably have potatoes for months and months(they keep very well if they're left in the soil and only taken out when you're about to cook them.)</span><br style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;" /><span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">At the moment, because they've just come on and their flesh is so meltingly luscious, we're tending to eat them very simply 'as is', the skins only rubbed off, not peeled, and the vegetable boiled, and served with garlic, herbs, and butter. But later, we'll be doing a whole lot more with them, enjoying them in all sorts of ways, just as they're meant to be, and each variety with special talents. For instance, pink eyes aren't just great simply boiled and srved with butter and chopped herbs(the best way to eat them when they're new and their skin just rubs off) ; they also make delicious chips and buttery mash; while Kipflers are almost always best treated simply, eaten hot, as a vegetable, or cold, in salads, and Sebagos are all-rounders, making creamy mash, crisp chips and roasts, as well as being nice boiled(I guess one of the reasons why they're such a hardy standard)</span><br />
<span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">But whatever you do with them, they are anything but dull! </span>Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com2tag:blogger.com,1999:blog-6862657584005341581.post-10920538788417779722015-10-28T06:55:00.001+11:002015-10-28T06:55:34.851+11:00Simple dinner dish with eggs poached in their shells<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WWnb0AM0jPwyNW13t23fBwOKdewKSjkM8U19XDYIY1Z_EoAEucWWfxzKnqhJsh4cIVvRymGhh92h0Va_gBHxm2snzJVIhvAYwDtJ3Dh_GtddYrMivPvkNWJxLBNTVEM7O2EsYoz-ayE6/s1600/WP_20151027_001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WWnb0AM0jPwyNW13t23fBwOKdewKSjkM8U19XDYIY1Z_EoAEucWWfxzKnqhJsh4cIVvRymGhh92h0Va_gBHxm2snzJVIhvAYwDtJ3Dh_GtddYrMivPvkNWJxLBNTVEM7O2EsYoz-ayE6/s320/WP_20151027_001.jpg" width="179" /></a></div>
I've just finished reading an absolutely fabulous book, <a href="http://yschoo.com/">Yangsze Choo's</a> first novel, <a href="http://yschoo.com/the-ghost-bride/">The Ghost Bride</a>. Afterwards, looking on the internet for the author's website, I found that not only is she a fantastic writer and a keen reader, but also passionate about food, and her blog features <a href="http://yschoo.com/category/eat-read/">several great recipes</a>. One of them was for <a href="http://yschoo.com/2014/05/08/how-to-poach-eggs-in-their-shells/">eggs poached in their shells,</a> a recipe she adapted from a traditional Japanese dish called <i>onsen tamago</i>. The eggs are basically cooked in their shells, off the stove, in hot water to which some cold has been added.<br />
I love poached eggs and this seemed like an interesting way to do it. And it worked so well!<br />
I served them on a bed of rice that had been lightly stir-fried and tossed through with onion, finely sliced ginger, young broad beans(the garden is full of them at the moment!)and a selection of chopped garden herbs: garlic chives, coriander and basil, with a touch of soya sauce added, and salt and pepper. The eggs were then cracked over the rice, on each person's plate.<br />
It was absolutely delicious! And very satisfying yet light.Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-42470884626760181512015-10-23T07:00:00.000+11:002015-10-23T10:19:39.622+11:00Guest Post: Edouard of MenuChef, brand new start up <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYgl1dhuRrlsJ5o9tthtYpwZJirgTO1OKTN-kBK61rq-ufXjWlsgSIcIBXZgQl-5A88-YEZpT2FaanS0TdD6onp54CKIzhdec-VuXhRJGq4KwHAa4uOYqKzcrrPWk5A-TfQAyDvG8q5Wy/s1600/menu+chef+pic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYgl1dhuRrlsJ5o9tthtYpwZJirgTO1OKTN-kBK61rq-ufXjWlsgSIcIBXZgQl-5A88-YEZpT2FaanS0TdD6onp54CKIzhdec-VuXhRJGq4KwHAa4uOYqKzcrrPWk5A-TfQAyDvG8q5Wy/s320/menu+chef+pic.jpg" width="320" /></a></div>
Our whole family has always had a great interest in food and cooking, and my entrepreneurial nephew, Edouard de Martrin Donos(brother of talented Paris-based chef Alexis Braconnier) has parleyed that interest into a brand-new start up in Sydney with two of his friends: a company called <a href="http://www.menuchef.com.au/">MenuChef,</a> which offers an unusual new service, turning your home into a fabulous venue for a fine dining experience. To explain the concept, the story behind it, and what's on offer, I invited Edouard onto the blog. Enjoy!<br />
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<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b>Introducing MenuChef, </b><br />
<b>by Edouard de Martrin Donos</b><br />
<div style="margin-bottom: 0cm;">
<span style="color: red;"><i><b><br /></b></i></span></div>
<div style="margin-bottom: 0cm;">
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;"><b>My story</b></span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">My name is
Edouard de Martrin Donos, I’m the CEO of menuchef.com.au. </span></span>
</div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">I am a
French & Australian entrepreneur, growing up in a large French
Australian family that combined the best elements of a successful
family reunion: extraordinary dishes & passionate entertaining
dinner. </span></span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<a href="https://www.blogger.com/null" name="_GoBack"></a>
<span style="color: black;"><span style="font-size: 11pt;">Food &
cooking always took a big part of my life as well as that of my whole
family (my brother is a celebrity chef in France). I grew up in a
family where everyone knows how to cook and shares the same passion
of multi-cultural dishes and flavour explosions to bring the true
essence to our plates. We always have organised big feasts for
family and friends when great food and animated debates were crucial
part of these reunions. </span></span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">I have
built my company with two of my friends, Olivier and Chris, who share the
same vision and passion of entertaining at home. </span></span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;"><b>Our
concept </b></span></span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"> <span style="font-size: 11pt;">We want
to share our vision and change the way that people think of dining:
why dine-out when you can dine-in?</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">At
MenuChef we believe that professional chefs can get out of their
kitchen and give you an exclusive access to their world. We want our
customers to experience an extraordinary culinary and entertaining
adventure in the comfort of their own venue.</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;"><b>What do we
offer?</b></span></span></div>
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<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">We offer a
private & premium personal chef service where the chef will cook
for you and your guests.</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">Also, we
are offering some great culinary experiences to choose from:</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<ol>
<li><div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">Romantic
dinner to impress your special someone </span></span>
</div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">Cooking
class where the chef comes to you and teach you how to cook your
dream dish. </span></span>
</div>
</li>
<li><div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">Special
events for a unique and tailor-made gourmet catering for any
corporate or private function (High Tea, Wedding, Celebration,
Seminar, Christmas party, etc..) </span></span>
</div>
</li>
</ol>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: 11pt;"><b>How does it
work?</b></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">We know how tricky it can to host a dinner with the stress of
cooking, organising and cleaning. This frees you up so you get all of the the pleasure and none of the pain!</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">STEP 1:
Simply jump on the website, select your menu online based on your
taste, inspiration and budget. Book your selected menu based on your
selected criteria (cuisine type, chef, menu range).</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">STEP 2:
Your chef will contact you and will do the grocery shopping for you.</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">STEP 3:
The chef will come to your door at the date and time indicated on
your booking and will cook for you and your guests.</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">STEP 4:
Your chef will serve you and your guests and clean up before leaving.
</span></span>
</div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;"><b>How do we
select our chefs?</b></span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">Our chefs
are selected based on their cooking skills and professional cooking
CVs. We have a strict recruitment process that the chef must follow
in order to integrate the menuchef team. The chef’s final selection
is done with our critic’s team (Bloggers, critics and menuchef
representative will validate the chef during a booking trail).</span></span></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">Once the
chef is validated, the chef will establish his/her menus and will set
up a profile visible on the website. After a final review, the chef
is ready to get his/her first booking for menuchef.</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">For
more details, visit us on <a href="http://www.menuchef.com.au/">www.menuchef.com.au</a></span></span><span style="color: black;"><span style="font-size: 11pt;">
</span></span><span style="color: black;"><span style="font-size: 11pt;">or
call us on 1300MENUCHEF (636 824)</span></span></div>
<div style="margin-bottom: 0cm;">
<br /></div>
<br />
<div style="margin-bottom: 0cm;">
<span style="color: black;"><span style="font-size: 11pt;">Email:
<a href="mailto:valetservice@menuchef.com.au">valetservice@menuchef.com.au</a>
(customers)</span></span></div>
</div>
<div style="margin-bottom: 0cm;">
<b><br /></b></div>
<div style="margin-bottom: 0cm;">
<span style="font-size: 20pt;"><b><br /></b></span>
<span style="font-size: 20pt;"><b>Proud
to be the first Premium instant booking personal chef service in
Australia.</b></span></div>
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Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com1tag:blogger.com,1999:blog-6862657584005341581.post-82176954125764468872015-10-07T07:45:00.000+11:002015-10-07T07:45:00.145+11:00Almost vegetarian spring weekend supper<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMAHINYVoGw-1x3LEwEF_wKjOsGA5jwFAGhXli6ntLdpL4s-TUDPfh08jngMRfBdd-pXSkhVVHZsc0XLRcCV7qC_2-oFw0ueESTknJR2TklB-hr70OD_kqfU7bqXm_Cx42_lQYBZPLltg/s1600/WP_20150927_007%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHMAHINYVoGw-1x3LEwEF_wKjOsGA5jwFAGhXli6ntLdpL4s-TUDPfh08jngMRfBdd-pXSkhVVHZsc0XLRcCV7qC_2-oFw0ueESTknJR2TklB-hr70OD_kqfU7bqXm_Cx42_lQYBZPLltg/s320/WP_20150927_007%255B1%255D.jpg" width="320" /></a></div>
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Here's a truly delicious, light and simple almost-vegetarian supper for a quiet weekend! I say almost vegetarian, because there are two mashed anchovies in the dressing for the asparagus! (Vegetarians can of course just omit them)<br />
Entree: steamed asparagus with a dressing made of olive oil, white balsamic vinegar, Dijon mustard, a dab of sour cream and two mashed anchovies. Served with mache(corn salad) and avocado.<br />
Main: Soft-boiled eggs on a bed of fresh steamed spinach, with chopped fried fresh garlic and garlic chives, and then sprinkled with piment d'Espelette (Basque pepper powder, you can substitute hot smoked paprika)<br />
Dessert was fruit and chocolate.<br />
Made in less than half an hour, spectacularly green, and very very tasty!Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com4tag:blogger.com,1999:blog-6862657584005341581.post-28482267579236410032015-10-01T07:00:00.000+10:002015-10-01T07:00:02.716+10:00Enter the asparagus<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">As it's asparagus season again, I thought I'd repost some previous recipes featuring this most delicious of vegetables, in three lovely entrees! </span><br />
<span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">From early September on to the end of October, asparagus finds its way frequently onto our entrée plates. Steamed or braised, cold or warm, they always make a fabulous starter. Here are three simple and delicious ways to serve them: steamed, with a vinaigrette made from virgin olive oil, white balsamic vinegar and Dijon mustard; lightly braised in olive oil, with a slice of melted Brie on top; and </span><span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;"> f</span><span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">resh steamed asparagus with semi-hard-boiled egg dressing. Steam the asparagus till cooked but not too soft, let them cool. Boil an egg(not too hard-boiled but not soft-boiled either), peel off shell, then chop the egg into bits. In a small bowl mix a tablespoon sour cream, a teaspoon Dijon mustard, a little salt, pepper, a small splash of either lemon or white balsamic vinegar. Mix the chopped egg in with this and serve the mixture drizzled over the asparagus</span><span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">.</span><br />
<span style="background-color: #66bb33; color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14.49px; line-height: 21.735px;">Other delicious ways to serve include: the basic braised one with cooked small cherry chopped tomatoes and olives scattered on top--other toppings for cold entree asparagus include chopped smoked salmon or very good leg ham; and for the warm variety, sesame oil can replace the olive oil, and chopped stir-fried prawns with coriander and Vietnamese mint scattered on top. In fact, the only limit is your imagination, when you start with that basic delightful green handful of aspragus spears!</span>Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com2tag:blogger.com,1999:blog-6862657584005341581.post-294528604162114702015-09-26T08:51:00.002+10:002015-09-26T08:51:27.791+10:00Alexis doing his magic in Paris<div class="separator" style="clear: both; text-align: center;">
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My nephew Alexis Braconnier is a fabulous young chef who has already made his mark in the French TV program Top Chef as well as in hotels and restaurauts across the country. Alexis is featuring this weekend in Paris in a foodie event called 'Les Heureuses Heures de la Tartine', (The Happy Hours of the Open Sandwich, basically!) which is being held in 25 restaurants across the 14th arrondissement. Alexis will be working on the Sunday.<br />
If you're in Paris, <a href="https://quefaire.paris.fr/fiche/123899_bonne_nouvelle_les_heures_heureuses_sont_de_retour_">check it out! </a><br />
You can learn more about Alexis and his wonderful recipes at his <a href="https://www.facebook.com/AlexisTopChefOfficiel">Facebook</a> page.Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com4tag:blogger.com,1999:blog-6862657584005341581.post-5918858116670019342015-08-28T07:30:00.000+10:002015-08-28T07:30:00.116+10:00A Basque flavour 2: David's Gateau Basque<div class="separator" style="clear: both; text-align: center;">
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David's recipe for a simple and delicious Gateau Basque:</div>
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Ingredients for pastry: 200g plain flour, 1 whole egg plus 1 egg yolk, 130 g castor sugar, 130 g unsalted butter, pinch salt, lemon rind. Ingredients for custard: 200 ml milk, 1 egg yolk, 50 g castor sugar, 20 g plain flour, a little cherry brandy(optional), some stoned Morello cherries(he used our own homegrown ones which had been preserved in armagnac but tinned Morellos could conceivably be used). First make the pastry: put the flour in a bowl, make a well in it and into it put the egg yolk, the lightly beaten whole egg , the sugar, pinch salt, and the softened butter. Mix carefully till well combined and forming a good smooth and not sticky pastry. Put it in the fridge to rest while you prepare the custard. Dilute the flour with a little of the milk. Warm the rest of the milk gently. Beat the egg yolk with the sugar, then add to warmed milk, and then add the flour mixture, stir over stove till nice and thick(and do not let it boil.) Off the stove, add a little cherry brandy, and then the cherries. If you want to make the classic custard-filled Gateau Basque, omit both the cherries and cherry brandy. You can also flavour your custard with rum if you like.</div>
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Grease a cake or tart tin, roll out the pastry, make a base and sides out of most of it, then pour the custard mixture into it. Make a lid with est of the pastry, crimp the edges well together, then glaze the top with a pastry brush dipped into some egg yolk. Score the pastry with a knife to form a pattern(rather like that on Pithiviers pie.) Bake in a moderate oven for about half an hour. The cake is delicious both warm and cold.</div>
Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-58341274927349872242015-08-24T07:30:00.000+10:002015-08-24T07:30:01.185+10:00A Basque flavour 1: Poulet Basquaise<div class="separator" style="clear: both; text-align: center;">
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We spent quite a while in the Pays Basque these holidays, revisiting the ancestral home of my mother's family and reconnecting with many of my aunts, uncles and cousins there. And eating lovely Basque food of course!<br />
The cornerstones of savoury Basque cuisine are red and green capsicums/bell peppers, as well as the long 'sweet peppers'; tomatoes; onions and garlic; and of course the lovely chilli powder known as 'piment d'Espelette', which is made from the long peppers grown there and which has a lovely sweet yet spicy flavour--something in between paprika and hot chilli. Added to dishes during cooking, it really gives a great spicy tingle; sprinkled on afterwards, you get the fruity flavour but it's less 'hot'. Whatever, it's used on everything there--eggs, meat, fish, even occasionally sweets! You can order it in Australia, <a href="http://www.herbies.com.au/shop/herbs-and-spices/chillies/piment-d-espelette-15g/">here</a> and <a href="http://www.gewurzhaus.com.au/piment_despelette">here</a> for instance, but if you can't find it, you can try substituting a hot paprika(not quite as good, as paprika is ground much finer than piment d'Espelette--the latter is quite coarse, which gives it more flavour. )<br />
I'm posting on this blog a couple of recipes that are absolute Basque classics and quite easy to make. This one is for Poulet basquaise , or Basque-style chicken, and in the next one I will republish David's great recipe for a simple Gateau Basque, THE Basque cake par excellence!<br />
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Poulet basquaise</div>
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Ingredients: (for 4 people)</div>
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1 kg chicken pieces, diced--or a whole chicken, cut into pieces</div>
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4 good truss tomatoes(or use a can of tomatoes)</div>
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1 large onion</div>
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2 capsicums--1 green, 1 red</div>
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2 cloves garlic</div>
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1 bay leaf, pinch thyme, parsley</div>
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salt</div>
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piment d' Espelette powder --or if you don't have any, a hot paprika powder can substitute</div>
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salt and pepper to taste</div>
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olive oil for frying</div>
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Chop the onion and fry it and the crushed garlic in the olive oil. Separately, saute the chicken pieces in some more olive oil, and salt and pepper to taste(don't add too much pepper, as the piment/paprika powder will be added later) . </div>
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Add the chopped capsicums to the onion and garlic mix, sit well, then add the herbs, and stir a little more. Now add the tomatoes, and cook till the sauce is nice and thick.</div>
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Add the sauce to the cooked chicken pieces, sprinkle in some paprika/piment powder, and simmer for about half an hour, till the chicken is completely cooked through. If the saice starts sticking, add a little water, just enough to deglaze the bottom.</div>
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Serve with extra chopped parsley and paprika/piment powder on top. Goes well with rice.</div>
Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com0tag:blogger.com,1999:blog-6862657584005341581.post-56879855309695673712015-08-19T07:30:00.000+10:002015-09-26T09:04:18.215+10:00Easy yoghurt<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4UrV0uffEE6they6SfC_93Un3-3LyHhb40mfIZCOn8Y7cdTu-Pg8bIAx-lyh5UJkS4la0Ao3MVIhRPaxLcFrP81_I52dva6GCpfuf3yHRJMjIAOhBk7rnBtYk5LrAVAKyozVbqVD8SAd/s1600/WP_20150816_001%255B1%255D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4UrV0uffEE6they6SfC_93Un3-3LyHhb40mfIZCOn8Y7cdTu-Pg8bIAx-lyh5UJkS4la0Ao3MVIhRPaxLcFrP81_I52dva6GCpfuf3yHRJMjIAOhBk7rnBtYk5LrAVAKyozVbqVD8SAd/s320/WP_20150816_001%255B1%255D.jpg" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The yoghurt in process of setting.</td></tr>
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We have made our own yoghurt for years and it's excellent, much cheaper than the store-bought variety, and very easy to make. And you need no special equipment. I've been asked to put up the recipe(which is David's invention!)so here it is. We only ever use full cream milk for it as it's such a much better taste; you can experiment with skim but it doesn't set as well, I believe.<br />
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David's yoghurt</div>
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Ingredients: 1 litre UHT full cream milk, 3 spoonfuls powdered full cream milk, 1 spoonful live yoghurt culture(we use Greek-style yogurt--must be full cream milk yoghurt). Once you have made this once, you just keep back one spoonful from your own yoghurt to make the next batch.</div>
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Mix the UHT milk, powdered milk and spoonful of yogurt till well-combined. Heat the mixture to blood temperature(ie the temp of a baby's bottle). Pour into lidded icecream container or similar, and keep at a constant temperature--either in a foam esky or in the linen cupboard or similar.It needs to sit a few hours like that. If you make this in the morning you can then, at end of day, take it out of wherever it's been sitting, and put it in fridge. The next morning, it'll be set and ready to eat!</div>
Sophie Massonhttp://www.blogger.com/profile/00120276318219561859noreply@blogger.com5