Although small birds, quails are perfect for the ballotine. I first tried quail in Spain, cooked over hot coals and deliciously tender. I was hooked from there and often prepare it at Maze Grill — it is very popular with our customers.

I recommend spatchcock quails or butterflied quail for a unique twist. Your local butcher should stock these, plus a small cooking chorizo sausage for the stuffing. The chorizo you are looking for has not been hung or aged, as we want the soft meat and spices to make the stuffing for our ballottine.

Parmesan polenta is a perfect match with the spices of the chorizo and subtle game flavors of the quail. Polenta is a finely ground cornmeal and has been a staple in the Italian kitchen for centuries. In fact, a bonus of this dish is any left overs can be spread in a lined baking tray and placed in the fridge. Once chilled the polenta can be sliced, crumbled into salads or chargrilled with lamb cutlets with pesto for a tasty combination.

But back to this week’s dish:

Chorizo stuffed ballottine of Quail with soft Parmesan Polenta

5 from 1 vote

Recipe by Chris Arkadieff Course: Lifestyle, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For The Ballottine

• 2 quails with bones removed

• 2 chorizo sausage

• ½cup of steamed spinach

• Salt and pepper

• For The Parmesan Polenta

• 1 cup of polenta

• 1 cup of water

• 2 cups of milk

• 1 shallot

• 2sprigs of thyme

• 1 1 bay leaf

• 1 tsp salt

• 3 tsp butter

• ¼cup grated Parmesan

Directions

• For The Ballottine
• Turn your oven on to 180 degrees.
• Using a sharp knife slice the sausage casing of the chorizo and place into a bowl. Mix the chorizo with a folk to form a smooth paste and set aside.
• Lay out a 40cm square of cling film on a cutting board and place the quail skin side down. Season lightly with pepper then spread the chorizo mousse over the quail flesh leaving a small edge all the way around. Finish the filling by laying two teaspoons of spinach over the mousse.
• Take the bottom edge of the clingfilm and lift and roll the quail away from you into a sausage shape. Roll the bird as tight as you can, trying to avoid any catching from the clingfilm. Tie off the ends and wrap in tin foil before placing in the oven for 12 minutes.
• For The Parmesan Polenta

• Take a large, heavy based saucepan; add the water, milk, shallots, thyme, salt and pepper.
  Bring to a slow boil and slowly add the polenta whilst whisking constantly.

• Lower the heat and bring to a slow simmer, stirring with a wooden spoon frequently. If the polenta becomes too lumpy and thick add more water, cook for 20 minutes or until the grains are soft.
• Add the butter and stir then add the Parmesan cheese and mix well. Cover the dish with cling film and place it in a warm part of the stove, allowing the dish to rest before serving.

• To Assemble

• Take a small frying pan and place on a medium heat with a drop of vegetable oil.
• Place the ballotine in the pan and lightly pan fry for 2 minutes, and then place in a baking tray and bake in the oven for a further 8 minutes.

• Remove and allow to rest for 5 minutes.
  Meanwhile take you plates and place a serving spoon of polenta in the middle of the dish. If the polenta is too stiff, whisk in a ½ cup of warm milk.
  

• Warm up the remaining steamed spinach and place in the centre of the polenta.
  Remove the foil and clingfilm from the ballottine and carefully slice into three, placing on top of the polenta and spinach.

Enjoy.

The post Chorizo stuffed ballottine of Quail with soft Parmesan Polenta appeared first on Australian Times News.

Spiced butternut squash soup with ginger and smoked pancetta, now that’s a mouth-full! Not only to say but also in taste. The flavor is warm, fresh and lemony! The smoked pancetta adds a divine smokey salted flavor to accentuate the butternut squash alongside the ginger and lemongrass to create an almost umami like taste.

This recipe is perfect to make on a cool week night as it only takes 40 minutes to prepare and cook. It is also a simple enough recipe that you can easily make this with the family. Serve with some freshly home made bread or buy a loaf of ciabatta from your favorite grocery store. Make sure to make enough as the left-overs can be frozen for an easy to heat up meal on days when you’re not in the mood to cook, but rather want to just get into bed and snuggle with some warm soup.

Now that dinner is sorted, why not take a look at some inspiration for tomorrows meal? See our other recipes, here.

Spiced butternut squash soup with ginger and smoked pancetta

5 from 1 vote

Recipe by Chris Arkadieff Course: Lifestyle, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 large squash peeled and diced

• 1 onion diced

• 80 g peeled fresh ginger

• 2 tsp of turmeric

• 2 sticks lemon grass roughly chopped

• 2 lime leaves

• 4 cloves of garlic

• 2 tablespoons green curry paste

• 2 lts coconut milk

• 100 g caster sugar

• 500 ml of cold water

• 2 tsp roasted pumpkin seeds

• 3 tsp of roasted diced pancetta

Directions

• Peel and dice squash into small pieces, removing the seeds and placing them to one side to use later.
• In a blender add the onion, ginger, lemon grass lime leaves, garlic, turmeric and curry paste and blitz into a paste.
• Fry the paste in a little oil before adding the water.
• Bring the pan to a boil then add the squash and sugar. Cover with cling film and cook for about 1 hour or until soft.
• Add the coconut milk and bring to a slow boil.
• Place the leftover butternut seeds in the oven and allow them to dry out and crisp slightly. Dust the seeds in a little ground cumin and paprika.
• Gently pan-fry the pancetta pieces until crisp. Put to one side, removing excess oil with kitchen roll.
• Place the soup into a food processor and blend until smooth.
• Serve warm and garnish the soup with the pancetta and spiced squash seeds.

The post Spiced butternut squash soup with ginger and smoked pancetta appeared first on Australian Times News.

The Godmother of recipes that pack a punch with chillies, Charmaine’s cookbook is a Bible for those wanting to learn how to combine spices, seafood and fresh herbs using simple techniques. Perfect comfort fare for the cooler months.

Along with the change in temperature is a change in new season ingredients. Eggplants, zucchini’s, pumpkin and bokchoy are freshly available, and the perfect accompaniment to spicy foods and Asian flavours. Try slow cooking beef chunk or osso bucco with a tasty Indonesian curry, or pair a light coconut curry with coriander and fresh Scottish mussels. Knock up a batch of fresh satay sauce and throw in some chicken and fresh tofu. The combinations are endless and the more you experiment, the better you will become with balancing the flavours and spice levels.

At home I have purchased a decent wok, which is the workhorse of the pans in my kitchen. What can’t it do? A wok can reach a high temperature quickly, hold a decent amount of ingredients and can double as a steamer within seconds by filling the base with water or stock and adding a cake rack to raise the ingredients. I even cook pasta in mine as it can hold enough for 5-6 friends with out making a mess.

This week’s recipe of fresh prawns and glass noodles throws in a little of everything to bring out all the flavours.

See more of our exciting recipes, here!

Fresh prawns and glass noodles

5 from 2 votes

Recipe by Chris Arkadieff Course: Dinner, HealthyCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ingredients

• 300 g of fresh prawns, peeled

• 150 ml of peanut oil or veg oil

• 1.5 ts of fresh chopped ginger

• 4 cloves of fresh garlic

• 2 whole red chillies finely chopped

• 4 ts of chilli sauce

• 1/2 cup of water

• 1/4 cup of tomato ketchup

• 1 tbs of sugar

• 1 ts of light soy

• 1 Eggplant diced into 1cm thick slices

• 1 Zucchini sliced in 1cm slices

• 1 Bok Choy roughly chopped

• 1/2 bunch of fresh spring onions

• 1/2 bunch of fresh coriander leaves

• 1/2 packet of glass noodles blanched and dressed with peanut oil

Directions

• This method requires you to cook things quickly, so have all the ingredients and plates ready so you can go from the wok to the plate.
• Place your wok on the stove and bring to a low-medium heat to start. Add the oil and allow to heat up.
• Add the prawns and cook for 30 seconds on each side. Throw in the garlic, ginger and chilli. The oil should just simmer and not spit everywhere. Add the sauces, water and sugars and allow to reduce to a sauce consistency.
• Meanwhile add the vegetables and increase the heat to just below high. Once the vegetables are cooked add the noodles, coriander and spring onions and mix well.
• Remove from the heat and divide between the plates and serve. Enjoy!

The post Fresh prawns and glass noodles recipe appeared first on Australian Times News.

Found in most Thai dishes, lemongrass adds freshness and citrus notes to dishes and gives us a sense of coolness when combined with chillies and ginger. Buying lemongrass is pretty easy these days with major supermarkets holding a few bunches in the fresh herb section. Lemongrass looks like firm grass stalk-like sticks, light green on the upper stalks and a soft yellow on the base root area. Grab a few bunches and choose one with a distinctive and fresh citrusy aroma.

For the lamb

These tiny cutlets with their juicy tails of the all-important fat marry beautifully with lemongrass. In this weeks recipe we throw in a few fiery chillies and shavings of fresh ginger. I like to look for lamb cutlets that are thinly sliced for this recipe. This not only reduces the cooking time, but also allows us to cook the cutlets to a crisp crackling on the surface. Ask your butcher to slice them thinly to avoid any nasty accidents in the kitchen.

We are also going to make a marinade, which is rubbed over the cutlets and rested to allow the flavours to marry with the lamb. In this method we use a mortar to pound the ingredients together. A mortar is well worth investing. They can be found in most Asian food import shops or online. Once you get started making your own marinades you won’t stop!

So lets get cracking on this week’s recipe. Happy cooking and enjoy!

Crispy Grilled Lemongrass and Chilli Lamb Cutlets Recipe

5 from 2 votes

Recipe by Chris Arkadieff Course: DinnerCuisine: AsianDifficulty: Medium

Servings

2

servings

Prep time

1

hour 

Cooking time

10

minutes

Total time

1

hour 

10

minutes

Crispy grilled lamb cutlets, lemongrass, a few fiery chillies and shavings of fresh ginger.

Ingredients

• 2 good quality lamb cutlets

• 2 cloves garlic, chopped

• 2 stems lemongrass, peeled, sliced into fine rounds

• 3 piece piece fresh ginger, chopped

• 1 teaspoon sea salt

• 3 tablespoons chopped coriander leaves

• 3 tablespoons chopped mint

• 60 ml extra virgin olive oil

• Plus extra freshly ground pepper

• Lemon wedges, to serve

Directions

• Remove the cutlets from the refrigerator one hour before cooking.
• To marinade: put the garlic, lemongrass, ginger and sea salt in a mortar and pound into a rough paste with the pestle. Add the herbs and pound for a further minute, then stir in the extra virgin olive oil and mix together well.
• Mix the cutlets with the marinade and leave for at least one hour to infuse.
• Preheat the grill plate on the BBQ or grill on the stove.
• When hot, put the cutlets on the hottest part. Cook for about two to three minutes on each side until they develop a crisp skin.
• Give a good grind of fresh pepper, place a lemon wedge on each plate and serve to your mates ASAP.

The post Crispy grilled lemongrass and chilli lamb cutlets appeared first on Australian Times News.

When looking for your ocean trout, skip the large supermarkets and head to your local fishmonger or farmers market. Make sure your fish has clear eyes and a distinctive fresh aroma of the sea. Buying only the freshest fish available will ensure a great result.

Ask your fishmonger to fillet and pin bone your fish to avoid any mess when you get home. This dish requires a 1 to 1.5 kg fish, which will feed around 4-5 people. If you are cooking for less people, just use one fillet and pan fry the other for another meal or wrap in cling film and freeze for a later date.

So lets get started on this week’s recipe. I hope you enjoy it as much as I do:

Vodka cured ocean trout with pickled radishes and charlotte potatoes

5 from 1 vote

Recipe by Chris Arkadieff Course: Lifestyle, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 750 fillet fillet of ocean trout

• 1.75 litres of water

• 335 g salt

• 675 g sugar

• 30 g black peppercorn

• 12 star anise

• 6 cloves

• 30 g coriander seeds

• 50mls white wine vinegar

• 1 head of fennel, sliced

• 1 bunch of coriander

• 10 juniper berries

• 500 ml vodka

• For the Potatoes

• 300 g charlotte potatoes

• 3 tsp sea salt

• 1 clove garlic

• For the Dressing

• 10O ml white wine vinegar

• 200 ml olive oil

• ½ tsp sugar

• ½ tsp Dijon mustard

Directions

• For the Trout
• Add all the ingredients except for the vodka and trout into a pan and bring to the boil. Take the pan off the heat and allow to cool. Once the liquid has cooled, add the vodka and place both sides of the trout in the marinade for 18 hours and then hang to dry for 24 hours.
• For the Potatoes
• Place the potatoes in a pan of cold water with the salt and garlic and bring to the boil. The potatoes are ready when you can easily pierce them with a fork.
• To Build
• Slice the trout thinly and lay on a plate. Toss the potatoes and sliced radishes in the dressing and allow to marinade for 10 minutes. Scatter the potatoes and radishes on top of the trout. To finish add a little sea salt and a few leaves of dressed rocket — then enjoy!

The post Vodka cured ocean trout with pickled radishes and charlotte potatoes appeared first on Australian Times News.

Not only is it tasty but also it is high on the heart foundation list of top foods we should be eating regularly. Salmon can be grilled with olive oil on the BBQ, pan-fried, baked or wrapped in pastry and roasted in the oven, the options are endless.

Pretty much all of our salmon at the restaurant I work at (and for general consumption in the UK) is farmed and harvested from the prestine waters of Scotland. Very similar to our tasty Tasmanian salmon, the Scottish salmon is highly prized and the farmers follow strict conservation guidelines.

Wild salmon is also available and while it costs a pretty penny, it is well worth the money. The flesh is much paler and has just a soft pink tone in the flesh. The taste is a richer creamy flavor, superb when partnered with lemon and sautéed spinach.

This week I am going to share a favourite but classic salmon cerviche recipe.

Cerviche is a tasty combination of citrus juices (limes, lemons and grapefruits) and fresh herbs. The citric acid slowly denatures the proteins in the salmon, which gives the flesh a soft texture as if it was roasted in the oven. The flesh can be marinated for up to three hours but less time can be used if you like your salmon rare to medium rare in texture.

So lets get cracking on this week recipe — happy cooking and enjoy!

Classic Salmon Ceviche Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: Lunch, SidesCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

2

hours 

20

minutes

Total time

2

hours 

20

minutes

Classic salmon cerviche is a tasty combination of citrus juices (limes, lemons and grapefruits) and fresh herbs.

Ingredients

• 1 lime

• 1 lemon

• 4 spring onions

• 1 red chilli

• 3 tbsp sesame oil

• 6 tbsp olive oil

• 2 tbsp soy sauce

• 1 bunch coriander

• 1 tsp caster sugar

• 750 g of skinless salmon

• Handful of salad leaves, to dress

Directions

• Take a sharp knife and cutting board to slice the salmon.
• Slice the salmon on an angle into thin strips 1.5cm thick and place in a bowl in the fridge.
• Juice the lemon and limes into a bowl and add the rest of the ingredients.
• Test the sharpness of the juices; they should be balanced between sweet and sour. Add more sugar if necessary.
• Remove the salmon from the fridge and place the slices into the mixture.
• Return the bowl back to the fridge for two hours.
• After two hours, remove the salmon from the fridge and lay the salmon on a large plate and dress with the freshly dressed leaves. Enjoy!

The post Creating a tasty salmon treat without heat appeared first on Australian Times News.

Our cold winters should not turn our thoughts away from the freshness of a Malaysian curry with sticky rice, but make us crave the aromas and flavours of coconut cream and roasted peanuts. Knowing how to cook these ingredients is simple and like with simple pasta dishes, a couple of trial and error nights with mates in the kitchen will have any doubts ironed out and mates wanting more (and more!).

u003cstrongu003eYellow Chicken Curry with Coconut Riceu003c/strongu003e Recipe

2 from 3 votes

Recipe by Chris Arkadieff Course: DinnerCuisine: AsianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

Ingredients

• What you need for the curry:

• 4 chicken thighs without skin

• 1 white onion

• ¼ pumpkin medium diced

• 1 large red potato peeled and diced

• 1 knob of galangal

• 2 tbls of yellow curry paste

• 1 small can of coconut milk

• 1 small can of coconut cream

• ½ a bunch of freshly chopped coriander leaves

• Coconut Rice:

• 2 cups Thai jasmine-scented white rice

• 2 cups good-quality coconut milk

• 1 3/4 cups water

• 2 heaping tbsp dry shredded unsweetened coconut

• 1/2 tsp salt

• 1/2 tsp coconut oil, OR vegetable oil

Directions

• Heat oil in a pot over medium to low heat.
• Sautée yellow curry paste and galangal with oil until fragrant.
• Add coconut cream and continue simmer for about 4-5 minutes or until you can see the yellow oily part starting to separate.
• Add coconut milk and chicken and continue simmering about 15 minutes. Then add potato and pumpkin diced. Continue cooking chicken and ingredients for 15 minutes, then add onions until all is cooked through.
• Seasoning with palm sugar, fish sauce and a handful of freshly chopped coriander leaves.
• Coconut Rice:
• Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
• Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
• Once the liquid has been absorbed turn off the heat.
• Slowly remove the lid and using a fork carefully stir the rice until it becomes fluffy and serve.
• Place a generous helping of rice in a large bowl and top with your yellow curry garnished with freshly chopped coriander.

The post Missing that delicious yellow curry taste of Asia? appeared first on Australian Times News.

With the end of a wooden spoon push the centre out of the bone and rinse under cold water for ten minutes to remove any impurities. The bones are great for making stock and will keep in the freezer for months. Bone marrow is a great addition to enhance the beefy flavours in any sauce or sautés.

Sirloin Steak Recipe

0 from 0 votes

Recipe by Chris Arkadieff Course: DinnerCuisine: GlobalDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Char grilled sirloin of Aberdeen Angus ‘on the bone’ with a roasted marrow bone sauce

Ingredients

• 12 oz Beef strip loin on the bone

• Sauce

• 150 g bone marrow

• 250 ml reduced beef glaze

• 2 tsp chopped tarragon leaves

• 1 small shallot finely chopped

• Salt and pepper to season

• 3 bulbs of young garlic cut in half

• 100 gm soft unsalted butter

• 3 sprigs of fresh thyme

Directions

• On a high heat place a heavy cast iron grill plate or skillet.
• Season the strip lion with salt and pepper and brush with cooking oil.
• When the grill is hot, place the steak on the grill and cook on one side creating a criss cross pattern on the beef. After 5 minutes the steak should be caramelized to a golden brown colour.
• Turn the steak and cook for a further 2 minutes.
• Remove the steak and rest in a warm area. The steak at this stage should be medium-rare. Cook a further 4 minutes for medium-well.
• Place the young garlic in a frying pan with the butter, thyme and seasoning. On a medium heat, sauté the garlic until the outer skin becomes golden and tender when pieced with a small knife. This should take around 5 minutes.
• In a small frying pan on a medium heat add 50ml of cooking oil. When the oil is warm, it will move easily around the pan, place the bone in the marrow and sauté for 3minutes.
• Add the shallots, sauté for 1 minute.
• Add the beef glaze and reduce on a medium heat to form a thick sauce like consistency. This should take around 2 minutes.
• Add the chopped fresh tarragon and adjust the seasoning.
• Place the steak on a warm plate, spoon over the rich sauce and garnish with the warm tender young garlic.

The post Serving up a sirloin steak appeared first on Australian Times News.

Polenta, this golden Italian ground maze (corn), is traditionally cooked with a stock or water to give a warm creamy dish served with slow cooked stews or sautéed wild mushrooms.

The dish, from the north of Italy, is now found all over the world and used in combination with seafood, grilled, bbq’d or deep-fried. Polenta is a perfect option for vegetarians without being blanch or boring.

Simple preparation is needed with polenta, however taking your eye off the pot and forgetting to continually stir the mixture with result in hours of scrubbing in the
sink.

Serving polenta hot, or wet polenta as we call it in the kitchen, is a perfect alternative to mash potato and an excellent, lighter compliment to slow cooked lamb shanks.

The bonus with polenta is that any leftover polenta can be spread on a tray and placed in the fridge to set. Once set take a Sharpe knife and slice wedges to be grilled on the BBQ or served with lashings of pesto and Parmesan cheese.

Polenta can however have a bland side to itself. So always look towards mixing richly flavored ingredients into the mixture. My top 5 ingredients would be, Parmesan cheese, mushrooms, olives, pesto and lastly a good knob of quality butter. Once you become familiar with polenta you can use it in baking cornmeal breads and polenta biscuits for a special treat.

When buying polenta choose a fine grain as it takes less time to cook and has a smooth texture when cooked. Instant polenta is equally as good taking 5-8 mins to prepare.

u003cstrongu003eParmesan Polenta with Mushroomsu003c/strongu003e Recipe

4 from 5 votes

Recipe by Chris Arkadieff Course: lunch, dinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

This week I will share with you my Parmesan polenta with mushrooms which is so simple but so tasty. So lets get cracking. Enjoy!

Ingredients

• 500 ml of milk

• 170 g of fine grain instant polenta

• Salt and pepper

• 50 g of finely grated Parmesan cheese

• 40 g of butter

• Good handful of wild mushrooms or flat fields

• Olive oil for cooking

• Fresh basil leaves

• Few shaving of Parmesan cheese to garnish

Directions

• Use a heavy based pot to hold the ingredients and place on a medium heat.
  Warm the milk to just below boiling point.
• Slowly whisk the milk and pour in the polenta slowly and continue to stir.
• The mixture will become thick and more milk can be added to soften the mixture.
  Continue to stir on a low heat for 5 mins as instruction on the packet.
• Towards the end add the butter and Parmesan cheese and mix until all ingredients are incorporated.
• Season and adjust the seasoning and consistency. Polenta should be smooth and creamy when cooked.
• Sauté the mushrooms in a hot pan and season with olive oil and salt.
• Spoon the polenta into bowls and top with the warm mushrooms and basil. Add the shavings of Parmesan and a splash of olive oil to finish.

The post Adding Polenta to your Italian feast appeared first on Australian Times News.

The focus for this recipe will be the flavours of the buckwheat flour and acidic cream fraiche, which brings out the smokiness of the salmon. Traditionally the dish is served with caviar. However I have added my own touch of caramelized spiced walnuts which is kinder on the bank balance. Freshly shaved radishes and crisp celery sticks create a perfect sharing platter.

Cold Smoked Salmon with Buckwheat Blinis, Cream Fraiche and Spiced Walnuts Recipe

5 from 4 votes

Recipe by Chris Arkadieff Course: StarterCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

1

hour 

Cooking time

10

minutes

Total time

1

hour 

10

minutes

The perfect salmon starter to impress your party guests.

Ingredients

• Blinis

• 55 g buckwheat flour

• 140 g strong white flour

• ¾ tsp table salt

• 7 g dried yeast

• 165 ml cream fraiche

• 190 ml whole milk

• 2 large eggs separated

• 40 g butter

• Spiced walnuts

• 4 tsp honey

• ½ tsp cayenne pepper

• 120 g roasted walnuts

• Pinch of salt

• To serve

• 2 small radishes thinly sliced

• 3 sticks of celery

Directions

• Take a large bowl and sift in the buckwheat flour, plain flour and salt. Add the yeast.
• Lightly heat the milk and cream fraiche together to a temperature of 32 degrees.
• Add the egg yolks to the milk mixture and whisk well. Add to the flour mixture.
• Whisk well until a thick batter is formed.
• Cover the bowl with clingfilm and pierce a few holes.  Place the bowl in a warm area of the house for one hour.
• Whisk the egg whites to stiff peaks and fold into the batter.
• Place the smallest non-stick pan you have on a medium heat. Add a few small knobs of butter.
• Once the butter is melted add a tablespoon of batter to the pan.  Allow the blinis to cook for 1 minute and then add a small spoonful on top of the first blini. This will give your blinis body that will settle once cooked.
• Turn the blinis after 2 minutes. Cook for 1 minute further.
• Remove from the pan and place on a wire rack to cool.
• Spiced walnuts
• Take a small pan and add the honey. Heat gently until the honey becomes runny and add the walnuts.
• Add the cayenne pepper, salt and mix well.
• Remove and place on a plate to cool.
• Arrange the blinis, salmon and compliments on a large board for serving. Enjoy.

The post Serving up salmon, with buckwheat blinis appeared first on Australian Times News.

When buying your cavolo nero look for healthy crisp leaves with unblemished stalks. Buying your cabbage with a healthy layer of soil also ensures freshness and quality. Give the cabbage a quick rinse off outside and then a deep wash in the kitchen.

This week’s recipe is a simple take on a Tuscan soup. I have added Borlotti beans to give the soup a real hearty appeal. A great soup to sit back and enjoy with friends.

English Cavolo Nero Tuscan Soup Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Hearty tuscan soup made with cavolo nero.

Ingredients

• 200 ml olive oil

• 3 stalks of celery diced small

• 3 medium carrots diced small

• 2 small red onions

• 4 cloves of garlic finely chopped

• 3 small tins of whole peeled tomatoes

• 1 bunch of fresh cavolo nero washed and coarse stalks removed

• 2 cans of Italian borlotti beans

• Salt and fresh cracked pepper

• ½ cup of flat leaf parsley chopped

• 3 cups of vegetable stock or water

Directions

• Take a pot large enough to hold all the ingredients (approx. 5 ltr). On a medium heat add the olive oil, celery, onion, carrots and garlic.
• Sauté until the vegetables are aromatic and have no colour. Reduce the heat if ingredients begin to colour.
• Crush the tomatoes in a bowl and add to the pot. If you haven’t already, reduce the heat and add half the stock, cook for 25 minutes or until the soup begins to thicken.
• Add 1 can of beans and cook for a further 10 minutes.
• Using a sharp pair of scissors, snip the leaves and stalks of the cavolo nero into the soup and cook for a further 15 minutes.
• Take the remaining beans and puree with a blender. Add the puree to the soup, which will help give the soup body and season with cracked pepper.
• Serve with a drizzle of extra virgin olive oil and rubbed ciabatta for that added texture.
  Enjoy!

The post English Cavolo Nero Tuscan Soup appeared first on Australian Times News.

Heirlooms, apart from their appearance, have the same taste and texture as the common red tomato. Our tomato salad recipe is perfect for a healthy starter or a platter for the BBQ when friends are around.

Heritage Tomatoes, Broad Bean and Aged Feta Salad Recipe

3 from 11 votes

Recipe by Chris Arkadieff Course: Sides, LunchCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

0

minutes

Total time

30

minutes

Ingredients

• 4 mix heritage tomatoes

• 1/2 cup broad beans

• 4 fresh basil leaves

• ½ tsp toasted fennel seeds

• 1 finely sliced red chilli

• ½ cup toasted croutons

• ½ red onion finely sliced

• ½ cup finely shaved cucumber ribbons

• ½ cup of barrel aged feta

• Extra virgin olive oil

• 1 lemon

• 2 tsp white wine vinegar

• 1 tsp castor sugar

• Sea salt

• Freshly cracked white pepper

Directions

• Take a mixing bowl large enough to hold all the ingredients.
• Add ½ cup extra virgin olive oil, the juice of the lemon, toasted fennel seeds and sliced chilli, sugar and white wine vinegar.
• Mix the dressing well until all the ingredients are combined.
• Add the tomatoes, croutons, cucumber, basil leaves, feta and broad beans.
• Toss the ingredients for one minute until lightly coated.
• Take a large flat serving plate and arrange the ingredients.
• The remaining dressing in the mixing bowl can be used as a side dressing for the salad. Enjoy.

The post Summer salad appeared first on Australian Times News.

Cooking the cauliflower in milk will help to retain its colour and creates a rich and tasty base for the soup. If you prefer to cook with water, you can add richness by crumbling a cheese, such as Stilton or mature cheddar, on the top of the soup.

Cream of Cauliflower Soup Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: Lunch, DinnerCuisine: GlobalDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Ingredients

• 3 heads of cauliflower chopped into small pieces

• 1 medium onion finely sliced

• 2 cloves of garlic chopped

• 1 bay leaf

• 3 sprigs of thyme

• ½ teaspoon of ground cumin

• 1.5 liters of fresh milk

• 1.5 cups of cream

• 100 g fresh Porcini mushrooms quartered

• 1 small bunch of fresh chervil

• Extra virgin olive oil

Directions

• Place a medium saucepan on a low heat.
• Add ½ cup of cooking oil, onions, herbs, garlic and sauté for three minutes until the onions are translucent.
• Add the cauliflower, cumin and mix well on a medium heat for three minutes.
• Add the milk and reduce to a low heat and cook for 30 minutes until the cauliflower is soft.
• Remove the solid ingredients from the saucepan and blend, adding a small amount of water or milk if required.
• Pass the soup through a sieve; the soup should be thick and creamy.
• Return the processed soup to a saucepan and add the cream and mix well. Season and leave on a low heat.
• Take a small heavy based fry pan on a medium to high heat.
• Sautee the Porcini mushrooms for two minutes and season with salt and pepper. Remove and place on a small tray lined with a paper towel.
• Serve the soup in warm large bowls, scattering the Porcini over the surface, finishing with sprigs of chervil and drizzle of olive oil. Enjoy.

The post Creamy cauliflower soup appeared first on Australian Times News.

For this recipe I would recommend the Cromer crab for its sweet flavour and high ratio of white to dark meat, which has a tender texture. This crab is found on the coastal shores of Cromer in Norfolk where crab fishing provides the majority of the town’s income.

If you choose to use live crab for this recipe, you should ensure that you kill them humanely. The easiest way I find is to steam or boil in salted water for 10 minutes per 500g. Buying a dressed crab from your local fishmonger is a great alternative.

Crab on Sourdough Bread Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: Brunch, LunchCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

A perfect light lunch for those summer days with this recipe for fresh crab on toasted sourdough bread.

Ingredients

• Mix of both white and brown crab meat

• Generous dollop of mayonnaise

• Good splash of Worcestershire sauce

• Olive oil

• Lime zest

• Chilli to taste

• 1-2 tbsp of chopped Parsley

• 2 slices of sourdough bread

• Lime wedge and parsley to serve

Directions

• Put the mayonnaise into a small bowl and mix in the chilli and a splash of olive oil
• Fold in the white and brown crab meat and add freshly cracked black pepper
• Stir in the Worcestershire sauce, lime zest and parsley
• Drizzle the sourdough bread with olive oil and salt and cook on a griddle until toasted
• Place the crab mixture on the toasted sourdough bread and serve with a sprinkle of parsley and lime wedges. Enjoy.

The post Crab on sourdough bread appeared first on Australian Times News.

Making your own butter is simple, and is a great talking point at the dinner table. You can really taste the difference between different varieties of cream, with milk from the Jersey cow rich with a fabulous aroma of green pastures.

Once the butter is churned, add salt, herbs or sun dried tomatoes for different flavoured butters. These are great accompaniments to BBQ meats and pasta salads.

Let’s get going on this simple kitchen staple.

Homemade Butter Recipe

5 from 2 votes

Recipe by Chris Arkadieff Course: SidesCuisine: GlobalDifficulty: Easy

Servings

1

block

Prep time

15

minutes

Cooking time

0

minutes

Total time

15

minutes

Ingredients

• 1 litre of fresh double cream

• Flavouring suggestions

• ½ cup sun-dried tomatoes

• 4 tablespoons of basil pesto

• 3 tsp of freshly chopped rosemary or thyme

• 5 tablespoons of sage

• ½ cup of finely chopped red pepper

Directions

• Place the cream into the bowl of the mixer and set on a high speed for 5 — 7 minutes.
• Continue to mix the cream until the mixture starts to stiffen and develops a pale color.
• Lower the speed and continue to mix until the buttermilk separates from the solid butter.
• Remove the butter from the bowl and place into a strainer to separate the buttermilk.
• Place the butter on to a cutting board and shape with your hands into a roll. If you have a set of butter boards, shape into a traditional block.
• If mixing in flavours, add ingredients once the buttermilk has been removed. Blend the ingredients in well and freeze any excess butter for later use.

The post Homemade Butter: How to make Butter appeared first on Australian Times News.

A touch of lavender adds an aromatic hint of spring to the brulee and complements the vanilla flavours. When cooking with lavender only a small amount is needed, and always make sure you use a variety suitable for cooking. Boutiques are usually the best when searching for smaller bunches.

If you don’t have a blowtorch for caramelizing the top you can use your grill to create the desired effect. Remember to cook the brulees on a low heat until the centre of the brulee is moving slightly when gently moving the trey.

Vanilla Lavender Crème Brûlée Recipe

2 from 12 votes

Recipe by Chris Arkadieff Course: DessertCuisine: French, British, SpanishDifficulty: Medium

Servings

2

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Crème Brûlée is an elegant and classic dessert.

Ingredients

• 500 ml double cream

• 1 vanilla pod split in two

• 100 g castor sugar

• 6 egg yolks

• 1 tsp of lavender petals

Directions

• Preheat your oven to 150 degrees Celsius.
• Pour the cream into a saucepan and add the vanilla pod and lavender.
• Bring the cream to a boil, then reduce the heat and simmer gently for 5 minutes.
• In a separate bowl whisk the egg yolks and sugar until the mixture is light and fluffy.
• Remove the cream from the stove and pour slowly over the egg mixture whilst continually stirring to prevent cooking the egg yolks.
• Strain the mixture into a large jug.
• Place the ramekins or small heat-proof bowls onto a large tray and fill the tray two-thirds with water. Pour the brulee mixture into the ramekins.
• Carefully place the tray into the oven and bake for 45 minutes until just set. They should be slightly wobbly in the centre. Remove from the oven and set aside to chill.
• Before serving sprinkle granulated sugar over the surface of the brulee. Using a blowtorch slowly caramelize the sugar until set solid.
• Alternatively place on a small tray and slowly caramelize the sugar under a hot grill. Enjoy.

The post Vanilla and Lavender Crème Brûlée appeared first on Australian Times News.

The asparagus season is very short — a month or two at its best. However, this tasty morsel is unbeatable for freshness and flavor, so make the most of it while you can. Simply steam or grill over hot coals, and you won’t be disappointed. Or, if you’re lucky enough to stumble across an abundance of it at a local market, asparagus is easy to turn into a warm or chilled healthy soup.

Seek out asparagus with firm stems, and clean and undamaged tips to guarantee quality and freshness. All you need to do to prepare is give it a quick wash, or for larger pieces — bend the spear until it snaps and throw the woody end away.

Small tender asparagus can be chopped and added to stir fry dishes or pastas without cooking, giving your dish the distinct flavor of fresh asparagus.

This week we will match a bunch of stemmed asparagus with a traditional garnish of a soft boiled hens egg with shavings of Parmesan cheese.

Asparagus Recipe

0 from 0 votes

Recipe by Chris Arkadieff Course: StarterCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

4

minutes

Total time

14

minutes

Ingredients

• 1 bunch of asparagus

• 1 soft boiled hens egg

• 1 handful of finely shaved Parmesan cheese

• Good quality extra virgin olive oil

• Salt flakes

• 4 sprigs of freshly chopped parsley

• Fresh black pepper

Directions

• Place a pot of water large enough to hold and cover the asparagus onto the boil.
• Season the water with salt.
• Prepare the asparagus by giving them a good wash in cold water. If the stems are thick, hold the base in your fingers and bend the stalk until the asparagus snaps. Throw away the woody base.
• Place the asparagus into the boiling water and cook for 4 minutes.
• Remove and place the asparagus onto a large plate.
• Drizzle a generous amount of extra virgin olive oil over the asparagus to dress. Season with salt and pepper.
• Sprinkle the fresh parsley over the asparagus and toss gently with your hands.
• Place the egg in the centre of the asparagus. Scatter the Parmesan around the dish.
  
• Before serving at the table take a small sharp knife and slice the egg in two to allow the yolk to complete the dressing of the dish. Enjoy.

The post Asparagus appreciation appeared first on Australian Times News.

It requires the use of ‘strong flour’, or ‘bread flour’ as it is known in Australia. This flour contains more gluten and proteins, which makes the dough more elastic and produces a softer, lighter bread.

Starting with quality flour, this dairy free bread recipe is very versatile. Play around with it by using different flours, nuts and savory ingredients. I like to serve this bread slightly toasted with cheese and chutney.

The bread can be easily stored in the fridge or freezer. Remove an hour before using to defrost the loaf correctly.

Dairy-free Honey and Walnut Bread Recipe

2 from 8 votes

Recipe by Chris Arkadieff Course: Breakfast, Brunch, LunchCuisine: GlobalDifficulty: Medium

Servings

1

loaf

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

A very versatile dairy-free honey and walnut bread recipe.

Ingredients

• 225 g plain flour

• 115 g caster sugar

• 115 g honey

• 150 ml hot water (bottle water)

• ½ cup of roasted walnuts, roughly chopped

• 1 tsp bicarbonate of soda

• Zest of 1 lemon

Directions

• Preheat the oven to 160C/325F/gas mark 3. Butter a 450g loaf tin and line it with baking paper.
• Mix the flour and sugar together in a large bowl.
• Melt the honey and water in a small pan. Sprinkle the bicarbonate of soda over the water mixture and stir.
• Pour this over the dry ingredients, add the lemon zest and mix just until incorporated.
• Turn the mixture into the prepared tin and bake in the oven for 50—60 minutes.
• Remove from the tin and brush the top of the warm bread with honey for a nice sticky finish. Cool, then serve thinly sliced.

The post Back to basics with dairy-free honey and walnut bread appeared first on Australian Times News.

Eggs Benedict Royale Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Eggs Benedict Royal with cured Salmon on Buckwheat Muffins

Ingredients

• 2 English buckwheat or whole meal muffins cut in two

• 3 slices of smoked Scottish salmon

• Freshly chopped parsley

• For hollandaise sauce:

• 100 g unsalted clarified butter

• 2 tsp of fresh lemon juice

• 1 tsp of white wine vinegar

• 2 egg yolks

• For poached eggs:

• 2 large free-range eggs

• 2 tsp of white wine vinegar

• To serve:

Directions

• For hollandaise sauce:
• Melt the butter in a saucepan.
• Place the egg yolks in a large bowl with the vinegar and lemon juice, whisk until the eggs become frothy and pale.
• Place over a saucepan of slow boiling water and whisk for 5 minutes until the mixture starts to thicken. Be careful not to make the mixture too hot or the eggs will start to scramble.
• Slowly add the melted butter and whisk until the butter is evenly mixed in. Finally season with salt and pepper and a little lemon juice for a more tangy taste is desired.
• For poached eggs:
• Bring a pot of water to the boil and add the vinegar. Stir the water creating a whirlpool. Crack the eggs and add one at a time.
• Simmer for around 4 minutes, until the egg whites form but the yolk is soft.
• To serve:
• Toast the muffins and lightly butter and place the sliced of salmon on top followed by the poached eggs. Spoon a generous amount of hollandaise over the top and garnish with the fresh parsley and cracked black pepper.

The post Eggs Benedict Royale appeared first on Australian Times News.

The key to this dish is searing the prawns ever so quickly on a hot grill pan to lock in the flavours and caramelise the delicate flesh of the prawns. Cooking this dish should only take 2-3 minutes for each skewer. I like to use metal skewers as they hold up to the heat during the cooking process.

Salt and Pepper Prawn Recipe

5 from 3 votes

Recipe by Chris Arkadieff Course: Dinner, LunchCuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

4

minutes

Total time

34

minutes

Ingredients

• 18 medium fresh tiger prawns, shelled with tails left on

• 1 tsp of fish sauce

• Pinch of white sugar

• 3 coriander sprigs

• Pinch of fine salt

• 1 tsp ground white pepper

• 2 cloves of garlic finely chopped

• 2 tsp of freshly chopped ginger

Directions

• Place the peeled prawns in mixing bowl, add the ingredients and toss well covering all the prawns.
• Leave the prawns to marinate for around half an hour. Try to avoid marinating the prawns for too long as the fish sauce will become too overpowering and extremely salty.
• Feed the prawns onto the skewer starting at the head of the prawn, through the tail. This will help the prawn to fasten onto the skewer during the cooking process.
• Place your griddle pan on a high heat, than reduce to a medium heat after 3 minutes. This technique prepares the griddle pan for fast effective grilling.
• Place the skewers on to the griddle and cook for 2 minutes on each side. The prawns are ready once the bright golden crust is cooked on both sides.
• Serve the skewers immediately with a wedge of fresh lime and coriander leaves.

The post Salt and Pepper Prawn Recipe appeared first on Australian Times News.

This vegetable is easily prepared. Just trim any woody ends and discard the tough outer leaves, and quickly steam or boil in salted water.

This week we will use purple sprouting broccoli as a centrepiece dish. Serve with grilled chicken, salmon, or grilled halloumi cheese for a fresh and healthy meal.

Purple Sprouting Broccoli Recipe

4 from 3 votes

Recipe by Chris Arkadieff Course: SidesDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Blanched broccoli tossed in garlic, chillies, anchovies and fried. Served with eggs and sprinkled with croutons and extra anchovies.

Ingredients

• 450 g fresh tender purple sprouting broccoli stems

• 4 soft-centred boiled eggs

• ½ cup freshly baked bread croutons

• ½ clove garlic finely chopped

• 4 4 salted anchovy fillets

• ½ small red chilli finely diced

• 4 fresh basil leaves

• Extra virgin olive oil

• Sea salt and freshly ground black pepper

Directions

• Bring a medium size pot of salted water to a rapid boil.
• Blanch the broccoli for three minutes. Remove the broccoli from the pot and plunge the stems into iced water to stop the cooking process.
• Allow the stems to drain for five minutes.
• Heat a fry pan, large enough to hold the broccoli, to a medium heat. Add a good splash of olive oil.
• Add the garlic, chillies, anchovies and fry for two minutes until the ingredients become aromatic.
• Add the broccoli stems and toss well.
• Add the freshly torn basil leaves, season with salt and pepper and toss well.
• Place the broccoli on a large platter for serving.
• Take the eggs and slice in quarters and scatter around the platter.
• Sprinkle the croutons and add additional anchovies if your guest enjoy the flavour.
• Finish with a good splash of olive oil before serving. Enjoy.

The post Purple Broccoli Recipe appeared first on Australian Times News.

However, the perfect finale to any Australian feast has to be the Pavlova, despite the Kiwi’s laying a claim to be the inventor of this quintessentially Aussie dish. The abundance of tropical fruits like fresh mango, pawpaw, bananas and passion fruit are just a few of our prized delights.

Pavlova Recipe

5 from 2 votes

Recipe by Chris Arkadieff Course: DessertCuisine: AustralianDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

A Meringue dessert with a crisp crust and soft, light inside, topped with fruit and whipped cream.

Ingredients

• 4 egg whites

• 225 g castor sugar

• 1 tsp corn flour

• 1 fresh vanilla pod

• ½ lemon zested

• 250 ml of double cream

• 450 g fresh fruit of your choice

Directions

• Heat the oven to 180C fan-forced.
• Cover a baking tray with baking paper.
• Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Slowly add the caster sugar and whisk well.
• Once all the sugar is incorporated continue to whisk for 4 minutes.
• Next whisk in the corn flour and vinegar.
• Spoon the mixture into small mounds on the baking tray. Use a palette knife to form small rounds about 10cm in diameter.
• Place in the oven and turn the temperature down to 120 deg for 1.5 hours.
• Turn the oven off after 1.5 hours and leave until the oven and meringue is completely cold.
• Carefully remove the meringue and place on your serving dish. Don’t worry if they crack.
• Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon on the top of pavlova.
• Dice or slice your fruit and spoon on the top of the cream and dust with some icing sugar.

The post Pavlova passion appeared first on Australian Times News.

Cannellini beans, small white kidney shaped energy boosting morsels, are a perfect addition. Also great in salads and casseroles, dried cannellini beans need to be soaked for 10 minutes in cold water before cooking.

The best thing about clams is that they require very little preparation. Just make sure they’re live when you buy them — check the shells are unbroken and stay shut tight when tapped. Give them a rinse under cold water to remove any sand or seagrass and they’re good to go!

Make sure you have a large heavy based pot before you start, and well-proportioned soup bowls to dish out this tasty broth.

Clams and White Bean Broth Recipe

0 from 0 votes

Recipe by Chris Arkadieff Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Although considered by true Italians to be a dish only eaten in summer, we’re going to throw the clams in with some warm tomato broth and fresh basil to give it a winter flavor.

Ingredients

• 500 g live surf clams, or small black lip mussels if clams are unavailable

• 300 g tinned cherry tomatoes

• 2 cloves of fresh garlic

• 1 tsp of dried chili flakes

• Extra virgin olive oil

• ½ cup of white wine

• 300 g soaked and drained cannellini beans

• ¼ bunch of chopped flat leaf parsley

• ¼ bunch of fresh basil leaves

Directions

• Heat your pan over a medium to high heat. Add a good splash of oil.
• Place the clams into the pan; be careful, as the clams will produce steam. Add the white wine and reduce.
• Add the chili, garlic, and tomatoes and turn down the heat to a medium boil.
• Add the beans and cook for 12 mins until the beans are just soft.
• Add the basil leaves and season with freshly cracked black pepper and salt.
• Remove from the heat and divide into large bowls. Sprinkle over the fresh parsley and a small splash of olive oil to finish.

Notes

• A few thick grilled wedges of fresh sourdough make the perfect side. Enjoy!

The post Tasty clams and white bean broth appeared first on Australian Times News.

In their raw form quinces are very bitter and fibrous, but after slow cooking they are a sweet delicacy that I wish could be available all year round.

Preparing quinces is quite straightforward. Take a small sharp knife or a potato peeler and remove the skin, exposing the pale white flesh. Place the peeled quinces in a large bowl of water with lemon. This will prevent them from oxidizing. After soaking the quinces, quarter them and remove the seeds. If you’re thinking of making quince jam, keep the seeds as they contain the pectin you need for jam making.

Quinces Tart and Jam Recipe

0 from 0 votes

Recipe by Chris Arkadieff Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

2

hours 

50

minutes

Slow cooked quince, filling for a quince tart. Any leftovers you can turn into jam for next morning’s breakfast.

Ingredients

• 2 kg of quinces

• 750 g of castor sugar

• 1.25 litre water

• 1 cinnamon stick

• 1 clove

• 1 star anise

• 1 vanilla pod

• 1 sheet of sweet pie pastry

• Flour for dusting

Directions

• Peel and quarter your quinces.
• Place the water, sugar, and spices together and stir until dissolved. Place on a low heat on the stove.
• Add the quinces to the pot, and place a plate on the surface of the water to keep the quinces submerged.
• Allow the quinces to slow cook for at least 2.5 hours or until they are soft. Test with a fork and there should be no resistance.
• While they are cooking take the pastry and roll out to 0.5 cm thick.
• Line the cake ring with the pastry and cut off any excess pastry.
• Allow the pastry to rest in the fridge.
• Set the oven on 180 degrees and pre-cook the pastry for 5-10 minutes until slightly golden.
• Take the soft quince quarters and arrange then in the pre-cooked pastry case until the tart is full.
• Put the tart back in the oven for 15 minutes.
• Remove and allow to cool and set.
• Once the tart is cool, slice the tart into wedges and serve with warm custard.
• If you have any remaining quinces, continue boiling until the liquid is thick like honey and the fruit has broken down. Pour through a sieve and place into sealable jars and set in the fridge for jam.

The post Quality Quinces: The versatile fruit appeared first on Australian Times News.

For this recipe we will be using a shoulder of pork, which has a great fat to meat ratio, to ensure a succulent tasty flavour once slow-roasted. When cooked slowly the shoulder rewards us with an easy-to-carve joint, with meat that will just fall off the bone and onto your plate.

You can ask your butcher to score the skin of the shoulder if you are not confident with a Sharpe knife. This will help all the spices and the seasoning to reach deep into the flesh, giving a rewarding hint of fennel and chilli. Or you can do it yourself with a Sharpe knife by gently slicing shallow slices across the shoulder.

Slow roasted pork marries well with autumn vegetables like butternut squash, wild mushrooms or rich, healthy buttered curly kale, which will boost our immune systems for the coming winter.
Oh! And one other thing – don’t forget the warm applesauce, which you can tart up by scraping a small vanilla bean into it right before serving.

But for now let’s get started on our pork shoulder.

Roast Pork with Crackling Recipe

4 from 2 votes

Recipe by Chris Arkadieff Course: Lunch, DinnerCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

4

hours 

FRESHLY roasted rolled loin of pork coated with crisp crackling and a touch of Italian influences.

Ingredients

• 2-5 kg pork shoulder, skin scored

• Good quality sea salt

• Light olive oil

• Black pepper in grinder

• 4 tsp fennel seeds

• 2 tsp dried chilli flakes

• 1 tsp dried oregano

• 1 tsp dried thyme

• 2 small onions, halved

• 2 carrots, halved

• 3 cloves of garlic

• 2 cups of vegetable stock or water

Directions

• Set the oven to 200 degrees.
• Place all your dried ingredients into a mortar and pestle, or a plastic bag, with 4 tablespoons of salt. Crush the spice mix (if you are using the plastic bag option crush with a small pan) to combine into a tasty spice rub.
• Place the onions and carrots in the roasting tray, and lay the shoulder on top of the veg.
• Drizzle a small quantity of oil over the shoulder and rub the spice mix all over the shoulder.
• Place the shoulder into the pre-heated oven for 30 mins, until the skin starts to puff and develop its crackling.
• Once this happens remove the tray from the oven and decrease the heat.
• Add the stock and garlic. Wrap in tin foil and bake for 3.5 hrs.
• Remove from the oven and cool for 15 mins, spooning the liquid in the tray while you prepare the vegetables, and that vanilla applesauce to add sweetness to the shoulder.
• Serve and enjoy!

The post Perfect roast pork with crackling to die for… appeared first on Australian Times News.

The cuisine of the southern American states is fast becoming the go to food in the US at the moment and quickly hitting the bars and restaurants of the UK shores. Historically, southern cuisine starts south of the Mason Dixon Line from Pennsylvania through to the lower states of the Texan boarders. So many countries have contributed and influenced southern states food it’s hard to put your fingers on where the flavours actually originate.

The most daunting stage of this recipe can be the frying process. You’re frying oil at high temperatures which may be simple but caution must always be taken.

The trick is to always bring the oil slowly to the required 180 degrees, and using a thermometer to check on the progress will help with the safety side of the process.

Test to see if the oil is ready by placing a small piece of bread into the oil and if it sizzles you are then ready to go. But as an important safety tip: allow the oil to cool slowly before moving it from the stove to clean the pot or stove area.

So, for my favourite southern fried chicken recipe that’s just too darn finger lick’n good – lets get cracking! Happy cooking and enjoy (y’all).

Southern fried chicken recipe

5 from 4 votes

Recipe by Chris Arkadieff Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 1.5 kg of fresh chicken pieces

• 4 cups of plain flour

• 3 tsp of salt

• 3 tsp paprika

• 1.5 tsp of chili powder

• 1 tsp of garlic powder

• 1 tsp onion seeds if available

• 2 liters of vegetable frying oil

Directions

• Fill a large pot with the oil and slowly bring to 180 degrees using a thermometer to regulate to heat.
• Take a large bowl and add the flour, spices together and mix well.
• Take a few pieces of chicken and roll in the spice mix and place on a floured plate until all pieces are coated.
• Once all the pieces are coated place three pieces into the hot oil and allow to slowly start browning. This should take 4-5 minutes to be sure the chicken is cooked. Remove from the oil and place on a baking tray and rest in a warm oven at 120 degrees.
• Continue with the remaining pieces until finished.
• Once completed turn down the oil and allow cooling.
• Remove the chicken from the oven and season with salt and cracked pepper and serve with wedges of fresh lemon.

The post Southern fried chicken that’s finger lick’n good appeared first on Australian Times News.

Tempura or beer battering fish is one cooking technique we are all familiar with. This recipe will show you how to use the beer battering technique to coat fresh oysters, adding texture and flavour to these naturally salty morsels.

Oysters are best bought unopened in their shell, however, I suggest asking the fishmonger to open them for you to avoid any nasty accidents. The UK has a wide variety of oysters available. Although they are much smaller than the French varieties, their size makes them perfect for this quick bite recipe.

Once the oysters are open give the shells a clean under running water and boil the shells for five minutes in salted water to sterilize. These make perfect serving dishes. Although you can choose your favourite dipping sauce to go with the oysters I find fresh Asian flavours work fantastically with this dish.

Beer-battered Oyster Recipe

5 from 1 vote

Recipe by Chris Arkadieff Course: StarterCuisine: SeafoodDifficulty: Medium

Servings

1

servings

Prep time

30

minutes

Cooking time

5

minutes

Ingredients

• 6 fresh oysters and the juices reserved

• 250 g plain flour

• 60 ml water

• 220 ml of warm beer

• 60 ml olive oil

• 2 egg yolks

• 4 egg whites

• ½ cup of flour for dusting

• Salt and pepper

• Dipping Sauce

• 2 parts fresh lime

• 1 part fish sauce

• ½ chopped chilli

• 1 tsp of fresh coriander

Directions

• Shuck the six oysters. Save the juices and strain through a sieve
• Sterilize the shells by placing into boiling water for three minutes
• Cover the oysters in a wet towel
• Prepare the batter by whisking the flour, water, beer, olive oil and egg yolk to form a smooth batter
• Cover the batter with cling film and allow to rest for 1 hour
• Heat the frying oil in a deep pan to 180 degrees
• Whisk the egg whites until they form firm peaks and fold through the batter mixture
• Dust the oysters lightly in the plain flour
• Using a fork drop the oysters in the batter and gently coat well
• Gently place the oysters into the hot oil
• Fry until golden
• Place on kitchen paper and season to taste
• Dipping sauce
• To make the dipping sauce combine 2 parts lime juice to 1 part fish sauce and add half a chopped chilli
• Add a tablespoon of fresh coriander and mix together

Notes

• Serve in the shells with a drizzle of sauce. Enjoy!

The post Beer-battered brilliance appeared first on Australian Times News.

Here’s a favourite recipe using some English ale to give the pie a good old kick along. This pie doesn’t have the pastry base but it’s a quick and simple pie that always delivers.

We will mix things up with a tasty pie for dessert to empress and share with your mates. The pie is a great way to feed a house full of hungry tummies and with a few good scoops of mash you will be on a real winner.

Large pie dishes cost pennies from kitchen shops or pick one up from an antiques shop for a touch of class.

Pies have been baked for centuries in England along with the humble pasty. I have devoured a number of those bad boys while surfing in Devon but nothing beats the simple steak pie in my eyes.

Get out the dead horse (tomato sauce), get some friends around and enjoy your very own home-cooked pie. Happy cooking!

Chris’s special steak and ale pie recipe:

Like INXS once said, this is what you need:

• 1kg of good quality braising steak, chuck is the way to go. Ask your butcher to dice it for you
• ½ cup of plain flour for dusting the pieces of meat
• Vegetable oil for pan-frying
• 1 medium onion diced
• 4 sprigs of thyme
• 3 bay leaves
• Salt and cracked black pepper
• 250ml of your favourite ale (then drink the left overs!)
• 1ltr of good quality beef stock from major supermarkets
• 2 large tomatoes finely diced
• 250g of ready —rolled short crust pastry
• 2 eggs for brushing on the pastry

What to do:

• Divide the diced meat into three batches and season with salt and pepper.
• In a clean food storage bag add the first batch of meat and some flour and shake the meat and flour until all the meat is nicely dusted.
• Repeat with the remain two batches.
• Next we must braise the meat and create a rich tasty beef stew for the pie filling.
• Take a large stew pot and heat and with the oil and brown the meat in the three batches so each piece is nicely browned all over. Remove the meat and place on a plate on the side.
• Add the diced onion and herbs to the pan and lightly fry until the ingredients become aromatic.
• Add the meat back to the pan and increase the heat. Add the ale and allow the ale to reduce to a syrup consistency.
• Then add the stock and tomatoes and reduce the heat to a very slow simmer for 2 hours or untilthe meat is soft and a nice saucy consistency is achieved.
• Add more black pepper if you want to spice it up a little.
• Turn on the oven to 180 degrees.
• ]Transfer the beef stew to the pie dish and cover with the rolled out pastry and slice two small holes in the top.
  Pinch the edges to the pie dish to create a perfect seal.
• Brush the pastry with the egg wash and repeat twice so a golden crust will form when baked.
• Bake in the oven for 30 minutes but be sure to check the pastry does not brown too much.
• Once the pastry is nice and golden, remove the pie from the oven and allow it to cool for 5 minutes.
• Slice the pie with a large serving spoon and scoop out a portion and serve with buttery mash.

Yum!

The post Make the perfect winter Aussie meat pie with a dash of English ale [RECIPE] appeared first on Australian Times News.

FROM the first time I tasted pickled ox tongue I was hooked. With its subtle saltiness and beefy flavours it’s perfect with crisp, bitter leaves such as chicory.

Salted or pickled ox tongue reminds me of salted brisket, or corned silverside. Served cold and shaved wafer thin this unusual cut of meat is worth trying, whatever your palette.

Both salted and pickled ox tongue can be found at most butchers. This dish is simple to prepare and can be cooked in a large pot of water flavoured with carrot, onion, celery, thyme and cloves. This century old technique is perfect for a cold winters afternoon of slow cooking.

I like to add a handful of pomegranate to the salad. This will add the fruitiness and sweetness needed to lift the saltiness of the pickled ox tongue.

Pickled ox tongue salad with honey and wholegrain mustard dressing

What you need

• 1 pickled ox tongue
• 1 medium carrot, chopped roughly
• 1 small onion, chopped roughly
• 2 sticks of celery, chopped roughly
• 1 bay leaf
• 4 sprigs of thyme
• 1tsp of black peppercorns
• 2 cloves
• 1 head of white chicory
• 1 head of red chicory
• 1 pomegranate seeded
• 1 small handful of fresh parsley
• 1 tsp of honey
• 2 tsp of whole grain mustard
• 150ml light olive oil
• Salt and pepper

What to do

• Place the ox tongue under running water for 20 minutes to remove and excess salt.
• Add the carrot, onion, celery, thyme, bay leaf, cloves, peppercorns to a pot of water larger enough to hold the tongue and vegetables.
• Bring the pot to a slow rolling boil, add the tongue and allow to gently braise for 3 hours.
• The tongue is ready when it is easily pieced with a knife.
• Remove the tongue from the stock once cooked and place to the side to cool.
• Once cooled peel off the outer layer of white skin to expose the pickled meat.
• Discard the cooking liquor, as it will be too salty to use in this recipe.
• Separate the chicory leaves and place them in a large mixing bowl.
• Mix the honey, olive oil and whole grain mustard together in a small bowl for the dressing.
• Using a sharp knife, carefully slice thin wafers of the ox tongue and add them to the bowl of chicory leaves.
• Add the parsley leaves, pomegranate and the honey dressing.
• Toss and mix well.
• Add a small amount of pepper and salt if needed.
• Serve on a large platter adding more slices of ox tongue.

The post Tongue twister appeared first on Australian Times News.

This week we will prepare a salt baked celeriac, which will hold centre stage on the table. This dish is perfect for sharing and produces a flavor which is hard to beat.

The salt crust dries out under the heat of the oven and forms a baked clay-like cocoon, protecting and locking in the flavours of what’s inside. Mix in a generous handful of fresh herbs such as rosemary and thyme to add extra flavor to the dish.

When the dish comes out of the oven crack open the hardened, golden salt shell to unearth the buried treasure. This cooking method can be used on fish, potatoes, game and fruits. The crust recipe remains the same but the cooking times need to be adjusted depending on what is inside.

Celeriac baked in a salt crust

What you need

• 2 small celeriac
• 550g of plain flour
• 600g of salt
• 9 egg whites
• 300ml of water

What to do

• Preheat the oven to 160ËšC.
• Wash the celeriac and trim off any roots.
• Combine the flour, salt, egg whites and water, and mix thoroughly to form a paste.
• Place a small amount of the paste on a baking tray to act as the base for the celeriac.
• Place the celeriac flat side down on the paste base and spread the remainder over the celeriac, making sure each piece is completely covered.
• Bake in the oven for 3 hours.
• After 3 hours, or once the pastry forms a hard, golden crust around the celeriac, remove from the oven.
• Use a strong metal spatula to loosen the base of each of the celeriac before lifting it from the baking tray.
• Use the heel of a knife to make small cracks around the top of the crust to expose the celeriac.
• Remove from the salt crust and enjoy.

The post White gold: Baking with salt appeared first on Australian Times News.

ROASTED bone marrow has a very unique flavour, with a subtle, sweet taste and interesting texture. A favourite amongst steak lovers, this timeless classic is now popping up in restaurants across London.
The shinbone is the most favourable joint for roasting. Long slithers of buttery marrow are easily extracted and by far the tastiest.

Roasting bone marrow is simple and easy to do at home, or as the weather starts to warm up, laying a few across the BBQ grill will enhance the richness and flavor of chargrill steaks. Ask your butcher to slice in half lengthways. Soaking them in cold water will help the marrow slide out of the bone.

Classically, bone marrow is served with spoonfuls of parsley sauce or fresh lemon and capers, both a tasty dressing worth trying. We will be roasting our bone marrows with slow cooked onion and baked with a parsley crust, adding texture to this delicacy.

What you need:
300g fresh bone marrow
2 sliced shallots
1 clove of garlic
2 tsp of freshly chopped tarragon
¼ cup freshly chopped parsley
1 cup of freshly toasted bread crumbs
Olive oil
2 tablespoons of sugar
1 cup of red wine
3 tsp of red wine vinegar
1 small loaf of sourdough

What to do:
Turn the oven to 200°C.
Place a generous amount of olive oil into a small saucepan.
Add the shallots and lightly sauté, then add the wine, sugar and vinegar.
Lower the heat and allow to simmer until a jam consistency forms.
Remove the pan from the heat and allow to cool.
Using a small teaspoon remove the marrow from the bone and dice into 5cm cubes. Place in a mixing bowl. Keep the bones to one side to use later.
Add the garlic, tarragon, 2 tsp of olive oil, salt and black pepper and mix well. Place in the fridge for 1 hour to marinate.
Using a food processor blend bread crumbs and parsley together.
Take the marrow from the fridge and spoon the pieces back into the bones. Add the caramelized shallots on top of the marrow and sprinkle the parsley and bread crumb mixture over the top.
Place on a baking tray and cook in the oven for 8 minutes.
Remove and drizzle with olive oil.
Serve with toasted sourdough bread.

The post Marrow magic appeared first on Australian Times News.

AT Maze Grill we roast our lemon sole in the charcoal fired oven. The Josper oven crisps the skin ever so slightly while giving the delicate flesh a hint of open fire smokiness.

This simple technique is perfect when cooking in our ovens at home. Lemon sole is one of the UK’s top fish. Closely related to turbot and plaice, they are packed full of sweetness and flavour.

One medium fish is large enough for two. Ask the fishmonger to give the fish a quick clean and remove the innards and fins.

When I prepare this dish I serve the fish in a roasting tray at the table. This way all the juices are soaked back into the fish. I always serve it with large chunks of fresh bread, perfect for soaking up the lemony roasting juices left behind in the tray. Tender steamed broccoli dressed with olive oil, and a few slices of mild red chillies are perfect accompaniment to a simple meal.

Tasty roasted whole lemon sole

Ingredients for 4 people

2 medium lemon soles, clean and washed
1 small lemon thinly sliced
1 bottle of good quality olive oil
2 stalks of fresh oregano
1 stalk of fresh basil leaves
Sea salt
Fresh ground black pepper
200g tender stem broccoli
1 medium heat red chilli
100g toasted flaked almonds

Method:

• Set the oven to 190 degrees Celsius
• Fill a saucepan large enough to blanch the broccoli with water. Add salt and bring to a boil.
• Take a roasting tray for the fish and line with tin foil to create an envelope shape.
• Place the fish in the tray. Using a sharp knife gently score lines on the dark skin side of the sole.
• Lightly drizzle olive oil over the fish. Season with black pepper and sea salt and gently massage the flesh working the seasoning into the score marks.
• Sprinkle the herbs over and under the fish and lay slices of lemon on top of each fish.
• Take the edges of the foil and fold to enclose the fish and seal tightly.
• Place the fish in the oven and set the timer for 15 minutes.
• Next prepare the tender stem broccoli by trimming any tufts or woody ends of the stalks. Finely slice the chillies and set aside.
• When the timer on the oven has 5 minutes left add the broccoli to the rapidly boiling water. After 5 minutes check the stems with a knife and when the broccoli is tender remove from the water onto a large serving platter.
• Season with salt and fresh black pepper, sprinkle the chillies, almonds and a good helping of olive oil to finish.
• Remove the fish from the oven and unwrap the foil being careful not to loose the juices.
• The fish is cooked when the flesh can be flaked away from the bone with ease. If not place back in the oven for 2-3 minutes.
• Serve with thick wedges of bread and wine. Enjoy!

The post Say it with sole appeared first on Australian Times News.

WILD rabbit is a new addition to my menu at Maze Grill and has become one of my most popular dishes. The UK with its lush green pastures is perfect for producing  excellent quality game, especially wild rabbit.

Wild rabbit is meaty with subtle gamey flavours, best from late January through to August. A medium rabbit will comfortably feed 3 people if roasted whole, or you can purchase it jointed from your butcher.

The legs of a rabbit are perfect for slow cooking in a casserole served with delicious pappardelle pasta. For a recipe involving the saddle of the rabbit, try my recipe for wild rabbit with Puy lentils and smoked pancetta.

Wild rabbit with Puy lentils and smoked pancetta

What you need

1 saddle of wild rabbit
1 small onion finely diced
1 carrot finely diced
1 stick celery finely diced
1 clove of garlic
1 bay leaf
6 sprigs of fresh thyme
250g Puy Lentils
100g diced pancetta
1 cup of water
1 sprig of rosemary
700ml of beef stock
150ml red wine

What to do

– In a small saucepan sauté the vegetables until soft and aromatic. Add the lentils, rosemary, garlic, and pancetta and mix together.
– Deglaze with red wine and cook until liquid is reduced.
– Add the beef stock and the cup of water and cook for 20 minutes or until the lentils are al dente. The lentils should be a rich moist risotto like consistency before serving.
– Take a small frying pan and place on a medium heat.
– Add a splash of oil and season the saddle with salt and pepper.
– Place the saddle in the pan and brown all over before placing on a baking tray. Add the thyme and place in the oven for 8 minutes.
– Remove from the oven. Check the centre of the saddle, which should be slightly pink.
– Allow to rest before serving.
– Place the lentils in a bowl and place the saddle on top. Add cracked black pepper and enjoy!

The post Run Rabbit, Run appeared first on Australian Times News.

THOSE new to the shores of Britain – and new to the English breakfast fry-up – may well be wondering what exactly is that dark-white speckled sausage-like meat resting alongside my fried eggs and beans.

Most of us will never forget the first time we tasted this rich, grainy textured sausage that graced our plates. Although it may be delicious from the first mouthful, our perception quickly changes from good to bad when someone tells us what actually goes into it. Which is, essentially, blood. However, as history shows, there are far worse things out there to eat.

The history of black pudding is hard to identify, but it is said that wherever there were animals used for food production a version of black pudding developed. Adopting the policy of never wasting anything from a slaughtered animal, the animals blood soon became a delicacy, and useful in enriching foods for consumption.

Black pudding has now developed a firm following here in the UK, even to the point where there is now an annual World Black Pudding Throwing Championships held in Yorkshire.

The more traditional way we find black pudding is on our plates, in the form of a sausage made from blood combined with oatmeal, barley and onions. Generally these were the most abundant ingredients found on farm lands centuries ago, and formed what was referred to as a ‘poor man’s sausage’. Recipes were a closely guarded secret and handed down from one generation to the next.

Black pudding sausages are packed full of flavour, and the best way of cooking them is pan-frying and grilling. Perfect for breakfast or pairing with game, chicken or a tasty mixed grill on a Sunday morning. In the restaurant we’ve paired it with fresh seared scallops — a perfect match.

This week’s recipe is simple and easy to add to your favourite breakfast — just like flash frying a minute steak on the BBQ. You can buy black pudding from your local butcher, or most large supermarkets will have it stocked on the shelves.

To cook it, take a sharp knife and slice the sausage into 5cm thick discs. Take a medium hot pan and a good splash of oil. Carefully place the discs in the pan and allow the pudding to sear for two minutes on each side. It will be ready when the outer face has a nice crisp finish.

It’s that simple! Pair it with its perfect partner — fresh fried eggs, splash with some brown sauce and then enjoy!

The post A pudding by any other name appeared first on Australian Times News.

IN my role as a top London chef, I have the pleasure of meeting and dealing with many inspirational people in the food and restaurant trade, from all different parts of the UK.

Over the past couple of weeks I have been able to sing the praises of BBQ’s and smoked foods in my weekly Australian Times column, so when I got the call from Jo and Jonathan Carthew of the beautiful Brecon Beacons of Wales, to road test a mail order hamper of their favourite treats from their Black Mountains Smokery – I could not resist.

I road tested the following ingredients and have added a few suggestions to what I would marry these ingredients with:

Smoked Welsh delights

Smoked Duck Breast: Thinly slice the duck breast and toss with freshly blanched beans, sundried tomatoes, shavings of Parmesan and a slash of cabernet vinegar and extra virgin olive oil. You’re mates will be quacking for more.

Smoked Salmon: Grab a couple of handful of salad potatoes and cook until tender. Make a fresh mayonnaise flavoured with garlic, spring onion and a squeeze of lemon. Toss the potatoes with the mayo and season with black pepper. Lay the potatoes on a platter, spread the salmon around the potatoes and add a handful of crisp rocket lettuce. Use wedges of lemon to finish and you’ve got a sumptuous salmon dish that’ll have tongues wagging.

Oaked Smoked Salmon: This perfectly smoked salmon flakes apart with juicy goodness when ready. Mini bruschettas are what comes to mind to marry with its tasty and aromatic flavour. Toast some thick slices of ciabatta brushed with olive oil and garlic. Take a cup of mascarpone cream, chopped fresh basil leaves and mix together. Spread the mascarpone mix over the bruschettas and top with the flaked oaked smoked salmon. Perfect for a starter to any BBQ.

There’s loads more products and tasty dishes to come from both the Black Mountains Smokery and the picturesque Brecon Beacons. So get out there into the Welsh countryside, and enjoy!

The post Tastes of the Welsh countryside appeared first on Australian Times News.

I CAN safely say over the last 10 or 15 years us chefs have been singing the praises of how good Wagyu beef is to eat. We have all heard the stories of friends paying up to £70 for a steak, a piece of meat that has depth of flavour and tenderness of soft pudding. Not to mention the stories of feeding the Wagyu cattle beer, which is true, and dedicated farmers spending hours hand massaging the cattle to sleep (also true – however mechanical devices are now placed in holding pens for this thankless task).

Having tasted Wagyu in Australia for the first time I was hooked of the flavour and texture of the char grill sirloin that graced my plate.
Wagyu is produced from the same cattle breed known for producing the legendary Kobe beef of Japan. ‘Wagyu’ derives from the Japanese word meaning ‘Japanese cow’. Bred from several different breeds, Wagyu gives us characteristic marbling and a distinctive flavour with butter knife tenderness.

Our very own Greg Norman as gone from pro golfer to major beef producer and exporter. From specialty farms in the US to independent assessors who grade the marbling levels insuring only premium grades hit the shelves and restaurants, ‘The Shark’ is on top of all things Wagyu.
Placing a sirloin steak of Wagyu alongside a premium Angus sirloin, you can see the difference straight away. Not to say one is better than the other, it’s definitely a personal preference. If you do enjoy big beef flavours and a slight bite then Wagyu is definitely worth buying or ordering at your favourite steak restaurant.

So lets look at how we go about cooking a Wagyu sirloin at home. Firstly, Wagyu can be hard to come across in your local butcher. My advice is to look online and you will find a number of sites selling various cuts for grilling or slow cooking. It is really price dependant and I would suggest buying a piece that suits your budget. Just remember Wagyu has a big flavour so a little goes along way when it comes to quality.

One of the most important parts of cooking Wagyu is having a heavy cast iron grill or hot BBQ to sear the meat, leaving caramelized marks packed full of the tasty beef flavour we all crave for.

Searing sumptuous Wagyu steaks

What to do:
Remove your Wagyu steak from the fridge a good 30 minutes before cooking. This helps the steak to relax and the all-important juices to flow and develop. Cold meats placed directly onto a searing hot grill can result in a tough outcome.

Place the steak on a plate and drizzle a light olive oil over and massage into the steak. Season with cracked pepper and sea salt. Sea salt is more superior to table salt and once it grills with the juices of the beef, the flavours are enhanced.

Have your grill on a high heat – just below smoking, and open the window and have the exhaust fan on high. Place the steak on the grill plate and turn the heat slight down to control the cooking process. Turn the steak 180 degrees to give distinct markings and caremilization. Turn the meat once the steak is developing colour after four or five minutes. Turn and repeat the process. Add a little olive oil and cook for a further four or five minutes for medium.

Allow the all-important resting process for around 15 minutes before serving. Take a sharp knife after resting the steak and slice against the grain of the steak fibers. This helps to develop the tenderness of the steak. Sprinkle with a small pinch of sea salt and serve with your favourite potatoes sautéed with thyme and garlic.

Enjoy!

The post Reaching for the top shelf steak appeared first on Australian Times News.

Would any of us consider turning up to the butchers and asking for a handful of baby back ribs? Probably not. But when I show you how easy they are to cook and how tasty they are to eat, you will be racing to your local butcher faster than a hungry Sally Pearson.

BBQ food has always been the holy grail of backyard cuisine here, and in many parts of the world. Every culture has its own unique techniques, sauces, spices and versions of the BBQ.  Us Aussies have learnt a thing or two about BBQ’s with all the travelling we have done – bringing back techniques and flavours to the homeland. We have even moved on from our traditional flat BBQ plate and now use the grill – slow cooking with skill and confidence to produce tasty dishes from the cheaper cuts of meat and fish.

BBQ ribs are both tender and succulent when prepared correctly. Today’s recipe uses pork baby back ribs – bite size ribs that mean we don’t have to wrestle large chunkier versions – which inevitably makes this fantastic dish more appealing. If pork is not your favourite choice of meat, ask the butcher for alternatives. Beef short ribs are always available and can be cooked and marinated in the same way.

Marinating your ribs overnight will add plenty of flavour and a spicy kick to your dish. Once you get them home, take a bowl or tray big enough to hold your ribs and smother them in your favourite marinade. Creating your own signature marinade is both rewarding and gives you boasting rights if you pull it off. Don’t be afraid to try the smokey, peppery African spices or Indian masarla rubs instead of our homegrown Asian flavors. Your options are endless and the more you experiment the better you will become at blending flavours. One good tip is to ask around at work, or mates from different cultures and backgrounds, for some ideas or advice. You will be surprised at what you can learn for free. Or for a pint of their favourite bevy. So let’s get cracking on this week’s recipe of marinated BBQ baby back ribs. Happy cooking and enjoy!

BBQ pork baby back ribs

What you need:
2kg of baby back ribs
2 cups sliced onions
2 cups ketchup
2 cups water
2 pinches of dried chili
1 squeezed lemon
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard

What to do:

1. Preheat oven to 220 degrees.
2. In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split the ribs down the center between the bones.
3. Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
4. Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserving the remainder.
5. Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

The post I want my baby back, baby back, baby back ribs appeared first on Australian Times News.

Hanging out in Bedford Avenue, Brooklyn last year, I was salivating at the variety of food available from the food vans. On the NYC streets – whether it be your favourite burger, pizza slice, pulled pork burger or ice cream and cookies, this place has it covered.

BBQ pit restaurants have been serving up tasty slow cooked joints of meat smothered in homemade BBQ sauces and secret spice mixes for centuries. According to popular belief – North Carolina is the home of the pulled pork sandwich, and now the world is taking note of how tasty BBQ pork can be.

Pulled pork gets its name from the way the succulent strips of juicy pork pieces can be ‘pulled’ away from the bone into individual pieces. The best way to have a go at this super tasty crowd pleaser yourself, is to fire up your Webber BBQ if you are lucky enough to have one (or just a a charcoal barbie with a lid) and start slow cooking a shoulder as soon as the sun’s out. You will need to keep the coal going for a good three or four hours to ensure the pork slowly cooks into tender strips of juicy flesh.

Selecting a small shoulder from your butcher will be more than enough to feed a tribe of mates and have some left for lunch days for to come. Ask your butcher to order you a small shoulder and score the meat so the flavour can get right into the joint. We want the smokey flavours of the coals mixed in with the sticky sauces.

So fire up your BBQ and get the coals going for a tasty treat of pulled pork straight from the south. Lets get crackling, I mean cracking!

Chris’s delicious pulled pork sandwich

What you need:

• 2kg pork shoulder
•  1 tbsp chili flakes
• 1 tbsp whole grain mustard
• Salt and black pepper
•  1 cup of white wine vinegar
•  1 cup of cider
•  1 cup of smoked hickory sauce

What to do:

Preheat your oven 170 degrees or the BBQ on low coals.

For the pulled pork, oil a baking tray and place the pork shoulder on top.

Mix together the chili, mustard and salt and freshly ground black pepper, then rub the mixture into the pork shoulder.

Pour the vinegar and cider over, and then scatter over the onion and garlic.

Cover with parchment paper, then wrap in foil and place into the oven (or barbie pit) to roast for three hours.

Remove the parchment and foil, and brush over the hickory sauce then roast for another hour.

‘Pull’ the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.

Served best with a fresh coleslaw, freshly baked door stopper bread slices or burger buns.

The post Pulling porkies ain’t just for the Yanks appeared first on Australian Times News.

THIS week saw me taking a SOS phone call from my good mate Phil Hemmings to rescue a special night with his lady. Deciding to present his lovely lady with a nice evening in with fine food and wine, he was left out in the cold when he purchased all the goods for a whole roasted sea bass and no idea where to start.

So, I will share with you my tips that helped the big man get over the line

Roasting/baking whole fish stuffed with herbs, olive oil and wine is a great way to enjoy the sweet delicate spoils of the sea. When choosing fish we stick to the golden rules of selecting seafood: clear eyes; sweet smell of the sea; reputable supplier; and sustainability certificate.  Ask the fishmonger to clean and scale the fish before taking it home.

Leaving the head on plays an important part of providing plenty flavour and is home to one of the tastiest parts of the fish – ‘the cheeks’. Preparing the fish for roasting is simple and all that is required is a sharp knife and your choice of spices or herbs. Place your fish on a clean cutting board and using a sharp knife – slice to slightly open the flesh so your flavours can reach the centre of the fish. Aluminium foil is the best choice for wrapping the fish, locking in the tasty juices for soaking up with crusty bread.

 The following species are great for roasting and packed full of flavour…

Baby Sea Bass
Farmed fresh water trout
Salmon
Bream
Lemon sole
Baby mackerel

So lets get cracking on my simple whole roasted sea bass with fresh thyme, lemon, and black olives. Happy cooking and enjoy!

What you need:
1 x baby sea bass
5 x sprigs of fresh thyme
1 x plum tomato chopped into small dice
Sea salt
Black pepper
Good quality olive oil
1 small lemon sliced
Handful of black olive
½ cup of dry white wine

What to do:

Turn your oven onto 180-190 degrees.

Using a sharp knife, score the fish as described to allow the flavour to get through.

Open the cavity of the fish and rub with olive, salt, pepper and add the fresh lemons and some thyme.

Lay out two large sheets of aluminium foil in a cross pattern and make an open ended envelop. Drizzle olive oil over into the envelope, place the fish in and leave the end open at this stage.

Add the tomato, olives and the white wine and seal the envelope and place on an oven-baking tray.

Place in the oven and roast for 15 mins. After 15 mins remove the envelop from the oven and allow to cool for two minutes. Carefully open the seal end and using a folk test to see if the flesh comes off the bone of the fish with ease. If not reseal the envelop and cook for a further 5 mines and test again.

Remove the fish from the envelope, keeping the roasting juices, and place on a large platter for serving. Spoon the roasting juices and olive mix over and around the fish and serve with plenty of stemmed veggies or a large rocket salad.

The post The fish, the whole fish and nothing but the fish appeared first on Australian Times News.

HEADING on the Eurostar to Bruges I could only think of one thing for dinner tonight. A big bowl of juicy black mussels and frites. Not that we all need to jump on the next Eurostar train out of London to sample such European delights. The UK has some of the best and tastiest mussels on this side of the globe. Scottish rope grown mussels are highly prized in the restaurants of London and you’ll do a lot worse than serve these tasty suckers up in your kitchen.

When I think of cooking mussels at home I call friends over to join, as it is so simple to grab a large pot and the basic ingredients to complete and they make for a great sharing dish. Why would such a dish suit us Aussies over here? Well, beer – Belgian’s are famous for their amber brew – and mussels are a perfect match.

Good quality mussels can be found in the fish section of the large supermarkets, normally live and in mesh bags to keep them fresh and easy to handle.

When buying your mussels check for any cracks in the shells and discard them if you find any. There should also be the tell-tale sign of the fresh sea aroma as with all seafood.  Check also for the shellfish authority tag which will tell you when the mussels were harvested and packaged.

When cooking mussels an important tip to remember is to throw out any mussels which have not opened when cooked. Usually means they are at the end of their shell(f) life (…sorry, couldn’t resist).

Simple is best when it comes to mussels. Having a good helping of fresh garlic, onion, tomato, white wine and fresh basil are the perfect match. So simple and so perfect, most countries throughout Europe use the same ingredients for this gem of the ocean.

So I am going to get back to my lazy long weekend in Bruges and leave you with my classic mussel and tomato chili broth to tuck into. Oh and don’t forget a few cold pints of Belgium beer.

Mussels and tomato chili broth

What you need:

1 kg of fresh live black mussels

½ cup of light olive oil

4 cloves of freshly chopped garlic

1 small onion sliced finely

2 medium tomatoes chopped

1 tin of chopped tomatoes

3 sprigs of fresh basil

2 small freshly chopped chilies (or more if you dare!)

½ bottle of good quality dry white wine

2 tsp of white sugar

 What to do:

Take a large saucepan with a lid and add a ½ cup of light olive oil on a medium heat.

When the oil is hot but not smoking add the mussels and garlic, chili, onion and stir.

Add the white wine and close with the lid and cook for three minutes.

Remove the lid and add the tomatoes and sugar. Allow the broth to cook for ten minutes. Reduce the heat and cook for five more minutes.

Add the basil and salt and pepper to taste.

Scoop out the mussels into large bowls and serve with freshly grilled ciabatta. Enjoy.

The post Get inspired by tasty European cuisine appeared first on Australian Times News.

AUSTRALIA, being one of the great culinary leaders of the world for modern food, leaves no doubt that your choice for a good old salad around the barbie has reached new heights.

This means we all have, at some stage, moved away from the old iceberg lettuce and reached out for the more exotic salad fillers available to us. One of my all time favourite green leaves to munch on at a BBQ would have to be a bunch of freshly picked rocket leaves.

This peppery salad leaf is steeped in Italian heritage and marries perfectly with any Mediterranean ingredients to hit the table.

Rocket salad is so versatile it can be used in almost any dish — from soups to using a few tangy leaves to spread over your favourite pizza.

In my kitchen, we make summer rocket pasta where we blanch the leaves and add to our pasta dough to make deep green peppery pasta before turning it into ravioli filled with prawns and scallops.

But of course, one of the most common uses of rocket is creating big bowls of leaves tossed with vine-ripened tomatoes, caramelized red onions and shavings of Parmesan cheese.

And if you needed more reason to crown rocket the greatest – it is perfect with a number of vinaigrettes and dressings.  It all depends on the mood you are in and what you are cooking on the BBQ.

With salad dressings, follow the classic 3:1 ratio – 3 parts oil to 1 part vinegar. Splashing a few drops over just before serving lifts the flavours of the salad further and makes it the perfect accompaniment.

Aged balsamic is the classic go to or fresh lemon for fish and chicken is hard to beat, simple yet refreshing.

Another useful recipe tip I have for the BBQ, especially for my rocket pesto recipe is to substitute the rocket for basil – it is hard to beat.

So lets get cracking on a few simple salad ideas for this king of salad leaves. Enjoy and happy cooking!

Chris’s top summer salads

Roasted butternut squash, pine nut and rocket salad with yoghurt and mint

Need – Two handfuls of roast squash, chilled, 3 tsps of toasted pine nuts, ½ cup of Greek yoghurt flavoured with mint cucumber and black pepper. Thinly sliced red onion. Three handfuls of fresh rocket.

To do – Lie out the squash onto a large dish and arrange the ingredients over the squash. Splash the yoghurt over the salad and drizzle with fresh olive oil, serve and smile.

Classic smoked salmon, rocket, sun blushed tomatoes, basil and preserved lemon

What you Need – 250g freshly smoked salmon, 5 handfuls of rocket, small jar of sun blushed tomatoes, ½ bunch of basil leaves, olive oil, 3 cheeks of preserved lemons thinly sliced (found on most supermarket shelves).

What To do – Toss the rocket, tomatoes, and basil and preserved lemon together in a large bowl and lay on a large plate. Place the smoked salmon over the leaves and any remainder basil leaves, then dress with the olive oil and sea salt.

Rocket Pesto — You will need a hand blender or Mortar and pestle

 What you Need – 3 handfuls of fresh picked rocket, 4 tsp of toasted pine nuts, ½ cup of grated Parmesan cheese, 1 clove of garlic finely chopped, olive oil, salt and pepper.

What To do – Roughly chop the leaves and place into a jug for blending, add the Parmesan, pine nuts and garlic. Add ½ cup of olive oil and start blending. When the leaves are broken down slowly add the olive oil till a smooth paste forms. Once a paste develops, taste and add a little salt.

Perfect for a hot or cold pasta salad, warm charlotte potatoes or char grilled salmon steaks.

The post Rocket-ing salad to the top of the dish wish-list appeared first on Australian Times News.

IT is pretty much a given that us Aussies love a good steak. And usually, we love one at least once a week. Luckily for any Australians living in London, the UK has some of the finest beef on offer. With all the lush green pastures around, you can be sure you are getting tasty grass fed beef from your butcher.

When I go shopping for a good steak, I choose my reliable butcher as apposed to larger supermarkets. I can be sure I am getting non vacuum-packed beef and certified accreditation on breed and region.

Australian beef is widely available and there’s some Antipodean outlets that have an excellent range of Aussie beef over here, but when in the UK — sample the local cuisine (and as much as we hate to say it, you won’t be disappointed).

Choosing a good rump steak is easy. I look for a good covering of fat, which is a pale yellow colour, and then the meat holding a dry appearance on the flesh and fat. This is a good indicator that the butcher has stored his beef in the right climatic conditions.  Moisture is the greatest enemy in quality steaks so ask your butcher how long the beef has been aged for – I would steer clear of anything less than 32 days.

The rump steak has been considered the cheaper cut to the fillet and sirloin in the past. But this large muscle on the hindquarter of the beast is jammed packed full of flavour and loves to be char grilled to medium rare and rested before eating.

An important tip when cooking steaks is to allow the steak to rest once the desired cooking temperature is reached. This allows the juices and fibers in the meat to relax after the intense heat and become subtle. My big tip – sprinkle your meat with a little sea salt and reserve any juices for the saucepot.

This week I will share a simple rub I use after grilling my rump steak for the perfect steak sandwich with mates (this recipe will serve four). Enjoy and happy cooking!

A steak sanga with a difference

What you need:
450g piece of top quality rump steak
1 jar of wood roasted peppers or peeled marinated capsicums
3tsp of freshly chopped tarragon
3tsp of freshly chopped parsley
1 finely diced plum tomato
1 red onion finely chopped and sautéed on the grill
Light olive oil for cooking
Sea salt and freshly cracked black pepper

What to do:
Take the steak out of the fridge 20 minutes before cooking.

Place a grill pan on a medium heat or BBQ.

Rub the steak with the olive oil and sea salt and pepper.

Place the steak on the grill and leave for five minutes sizzling away with an even sound and heat. Turn up the heat if the steak is only just cooking or down if it is spitting all over your mates.

Take a small bowl and mix all the remaining ingredients together and pound together to form a paste to cover the steak.

Once the steak is browning on the cooked surface turn the steak and cook for a further 4 mins for medium rare.

Remove from the grill and place on a tray or plate and rest on a warm surface.

Spread the paste over the steak and allow the steak to rest for a good 15 minutes.

Take a large ciabatta and fill with your favorite fillings and chutney’s.

Take the steak and slice thin fillets on an angle and place on your ciabatta. Any juices or extra paste spread over the sandwich for extra flavor. Slice and enjoy!

The post The perfect rump steak appeared first on Australian Times News.

What you need is a small spring form tart tin or a 15cm heavy based pot that can be placed in the oven. And certainly don’t forget a good quality tub of your favourite ice cream or clotted cream to serve along side a wedge of this delicious tart you’re about to make.

Before you start, the quality of the puff pastry is something to consider and plays an important part in the flavour and texture of the tarte tatin. Cheaper versions of puff pastry are made with vegetable and animal fats with only a small percentage of pure butter. Buying a puff pastry with pure butter gives us a creamy/flakey pastry which is rich and nutty when baked to perfection. The French once again come out on top with puff pastry, best to check the label and see what’s inside. Remember look for ‘butter puff pastry’.

So let’s get cracking on our tarte tatin. Happy cooking and enjoy!

What you need:
400gm castor sugar
Fresh ginger — about a thumb size, thickly sliced
2  cinnamon quills
5  Granny Smith apples, cut into 16 wedges each
4  thin rhubarb stalks, cut into 6cm batons
2 sheets butter puff pastry rolled to 3mm thick
150g butter chilled
75g castor sugar

What to do:

Stir the sugar, ginger, cinnamon and 400ml water in a saucepan over medium heat to dissolve the sugar, and then simmer until reduced by one-third (8-10 minutes). Remove from heat, cool slightly, then add the apple and rhubarb and set aside to cool.

Butter the tart tin or heavy based pot with loads of butter and evenly lay the apples and rhubarb around the base so all the ingredients are packed tightly.

Sprinkle the castor sugar over the apple and rhubarb.

Take the puff pastry from the fridge and cut a circle to the diameter of the pot or tart tin. Brush with an egg wash so the pastry will become golden and crispy.

Place the tarte tatin into a pre-heated oven on 190 degrees for 10-12 mins. Check just prior to 10 minutes that the pastry is turning a golden color. If not, continue baking for 2 -3 mins.

Once the pastry is cooked remove from the oven and allow it to  cool for 5 mins. Invert the tart onto a large serving dish and slice into large wedges. Serve with a big dollop of ice cream or clotted cream.

The post A taste of France with a fruit tarte tatin appeared first on Australian Times News.

IT’S (apparently) Summer and time to put strawberries at the top of your deelish order list.

As the humidity and warmer showers of rain set in, the farmers are starting to send us the crates of strawberries we all long for.

British strawberries are considered amongst the best, if not the best, in the world. Not far from London, Kent is one of the best strawberry growing regions to look out for the on the shelves. I’m even hearing about groups of mates hitting the countryside to go strawberry picking and making a very English day of it.

Rumors and reports say that strawberries have teeth whitening properties but we are going to stick to the culinary uses of this berry.

When looking for strawberries check the origin of the grower. Strawberries do not ripen after picking, so imported strawberries will be hard and have an undeveloped flavor.

Look for crisp green leaves at the base and a deep red color in the fruit. Check the bottom of the container for dryness and unbruised fruit.

The scent of the strawberries is the best indication the fruit is ripe. After all, strawberries are related to the rose family of plants.

The strawberry is a versatile fruit and has a number of uses. We make jams, chutney’s, tarts, cakes, smoothies, alcoholic cocktails and sweet and savory dishes with the delicate flavor. If you spot some plush bowls of the red gems on the market stalls, grab a bargain and make some jam to store for the cold months ahead.

Strawberry Fool

Wimbledon may be famous for strawberries and cream, but let me share with you another taste bomb of a dessert using the juicy ruby sensations.

The ‘strawberry fool’ is a favorite amongst the British and a staple on many menus in London’s restaurants. Simple but with the ripest and highest quality of strawberries, you will not be disappointed.

What you need for 4 mates:

• 450g of fresh strawberries
• 175g of icing sugar
• 750mlof double cream
• 500ml of plain yoghurt

What to do:

• Place a third of the strawberries in a food processor with the icing sugar and blend to make a purée. You may have to do this in batches.
• Chop the remaining fruit and place in a large bowl, sprinkle over the caster sugar and set aside.
• Whip the cream in a very large bowl until soft peaks have formed then stir in the yoghurt, chopped strawberries and the purée.
• Spoon into large bowls and refrigerate until ready to serve.

The post You would be a fool to miss British strawberry deliciousness appeared first on Australian Times News.

OVER the past few articles I have gone on about getting on down to your local fishmonger and buying the freshest fish for your table.

Due to popular demand and feedback from all my loyal followers, this week I am going lift the lid on a few fish mongers in London and where to buy the best and tastiest fish.

When I am looking for a new supplier or a local store to stock my fridge, I will usually do a bit of research into what makes the shop work or flop.

Buying fresh fish, meat, or fruit and veg can be like going on a first date, you never know what you are going to get and you don’t know whether or not it will it satisfy your every expectation…

I like to look at the store for cleanliness, well stocked shelves plus the presentation of certificates and whether they support local growers and industries. But most of all, I look for staff that are willing to develop a relationship and spend time answering any questions we may have. It can be a real treat dropping into your local shop and saying a hello and having a chat.

Searching for the right fish is even harder as the coastline is a few miles from London so I always buy sustainable English line caught fish because I know it hasn’t travelled more kilometers than an Aussie backpacker this summer.

Read about: A little taste of Asia to welcome in summer

Here is a quick list of my five favourite fishmongers in London.

1. Fish Tale, Streatham Hill
2. Moxon’s, Clapham South
3. Cape Clear, Brook Green
4. Borough Market (always a great spot and top day out)
5. Hampstead Seafoods

And here is a quick and tasty fish cake recipe that always goes down a treat when the mates are around. Enjoy and happy cooking!

Chris’s fab fish cakes

What you need:
1 small onion finely chopped
500g fish fillets, skinned salmon or cod
350ml white wine or fish stock
500g mashed spuds
Flat leaf parsley, tarragon or dill or a mix chopped to make 1-2 tbsp
Cup of flour for dusting
1 egg, beaten
Fresh or dried breadcrumb , to coat
Oil for frying

What to do:
Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over.

Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until cooked through.

Remove and cool, then strain out the onion (keep the wine or stock if you are making a sauce) and mix the onion into the mashed potato with the herbs.

Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important to chill or they will come apart in the pan).

Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.

Enjoy with some spiced Aioli and fresh lemon juice!

The post Getting to know your local fishmonger in London appeared first on Australian Times News.

IN the past two weeks I have had the unfortunate privilege of two friends gloating about their pre-summer holidays in Asia. I had to sit there and listen to how good Thai streetfood is, how delectable the warm weather was and how they munched on cheap and yummy salads jammed packed with seafood that we can only dream about here (unless we want to part with a wad of cash).

Looking at the forecast for this weekend (summer, is that you!?) I have decided to give you my Thai seafood salad recipe and it is a real a cracker.

So it’s time to dust off the salad bowl and drag out the wooden tongs (that some random mate gave you at a BBQ years ago) and feast on this winning salad.

Now first, for a quick re-cap on the Thai cuisine. It’s all a balance of sweet and sour and it’s best to use natural sugars and citrus juices from fruits and paste to create those flavours that drive our palates wild.

An important tip to always remember is the ingredients must be combined at the last second; this will keep the ingredients, the dish and the flavours fresh and pungent. That is why the street food is so good in Thailand.

So set your kitchen up like a street stall — main ingredients, meats,  dressing in a bowl and a serving bowl, and not only will this combination help you throw together a salad to impress, it’ll make it damn tasty too.

So let’s get cracking on my Thai seafood salad. The top supermarkets have a great range of blanched fresh seafood portions available – look for prawns, mussels or a mixed seafood pack.  Enjoy and happy cooking!
Chris’s Thai seafood salad

What you need:

300g of mixed seafood: prawns, mussels, scallops, crab and squid — you can use any of your favorite seafood’s
1 packet of vermicelli noodles — blanched in boiling hot water and refreshed in cold water
1 red pepper sliced in fine strips
1 green pepper sliced in fine strips
Handful of snowpeas (mangetout) blanched
1 cucumber finely sliced
½ bunch of fresh coriander
1 red onion finely sliced
2 ripe tomatoes cut in ¼s
1 bunch of spring onions
1 hand full of roasted peanuts

Dressing
4 tblsp of fish sauce
Juice of one lime
1 small fresh chili, seeds removed and chopped finely
1 tbsp of palm sugar
3 stalks of lemon grass

What to do:

For the dressing, combine all the dressing ingredients and adjust the flavour so it has a nice balance of sweet and sour.
Looking for an easy to swallow combination.

Then take a large mixing bowl and throw in the seafood, noodles and vegetables, but not the peanuts.

Give the ingredients a good mix before adding the dressing.

Add half the dressing and mix well. Place the noodle mixture in your serving bowl and drizzle the remaining dressing over the noodles and sprinkle the roasted peanuts around to finish.

Read About: A special taste of the Canary Islands

The post A little taste of Asia to welcome in summer appeared first on Australian Times News.

For those that are not familiar with the Canary Islands, let’s have a quick history lesson to update us on the unique region. The Canaries are a group of islands located off northern Africa, drenched with a sub tropical climate. The latitude and location mean they are perfect for growing a diverse variety of foods and they’ve got a coastline abundant with seafood.

The Canaries were discovered by the Spanish in the 14^th century and quickly became a stopover port for returning ships from the Americas. This had a knock on effect for the region, the cuisine and the crops that were introduced to the area. Influences from Spain, central and southern Americas and Latin America were married with the abundance of seafood and the appetite of the European explorers. Goats and sheep were introduced and have today lead to some first class cheeses being served in Tapas bars and restaurants.

So, what does this mean for us Aussies? Basically, it’s a great destination to go to for endless beaches and fabulous food. A list below is a few dishes to look out for in the tapas bars and restaurants. A handy tip is to look for a restaurant without anything written in English and then pluck up the courage to avoid the stares of locals when entering this eatery solely dominated by locals. Let me tell you, it’s well worth the effort!

Here is my quick fire list of ingredients and dishes I tried out while enjoying the warmer weather.

• Mojo sauce (yep – as it is written) and Canarian Potatoes — Papas Arrugadas. Similar to our new potato, these are cooked in seawater and then baked dry producing and tasty tapa.
• Almogrote — Hard cheese and garlic eaten on bread.
• Puchero Canario — Hearty chickpea-based stew with pork, peppers and vegetables.
• Truchas de Navidad — Small pies with sweet potato and almond filling.
•  – a tasty almond cream dessert made of honey, ground almonds, cinnamon and egg yolks.

Not only is the food full of flavour but don’t pass up the opportunity to try a few local wines from Tenerife which were honestly really good. (Oh, the surfing was pretty sick too!) Enjoy…

Where is your favourite exotic spot that has cuisine to die for? Tell us below:

The post A special taste of the Canary Islands appeared first on Australian Times News.

WHAT’S so good about a curry? It’s tasty, it’s gripping and usually takes no time because you buy it down the road. So while Chris is honing his culinary skills in other lands I thought I would share a winning recipe with you. I’m a stickler for simplicity and taste but sometimes that balance can get skewed. But not so with this little beauty of a chicken curry.

The secret in ensuring you get the taste, is in making your own curry paste. Bottled pastes can be good and they are oh so quick, but they still have the taste of that container they came in. This particular curry, with our homemade paste, gets better with time – so the trick is to make it one quiet night midweek and fridge or freeze it for that weekend later when you have little time and would usually go out to buy a curry.

Flying from Tamworth (NSW) to Tassie one day, for a spot of fly fishing with a group of old rugby mates, I came a cropper at the Tasmanian airport security. For those of you who have not travelled to Tassie and know it only for its position on the map, the airports have sniffer dogs to ensure foreign foods do not infect their near perfect island. Now, part of our fishing holiday (aside from a few quiet beers and hopefully tight lines) was cooking some stonker dishes for each other and I had made up my special chicken curry. However you can imagine my consternation when the other nine lads had retrieved their bags from the carousel yet mine (with the chicken curry neatly packed inside) was hemmed between two sniffer dogs.

“Any fruit, meat or seafood in your bag sir?” “Well, yes, just a tasty cooked curry,” I fessed up. “No problems with cooked items, sir, on your way.” Phew! And while that little episode made it quite a special dish, time and distance made it a real winner (although the beers & red probably helped too).

The trick with my chicken curry, and this is only if you are going to eat it sometime later, is to not fully cook the chicken (almost but not fully). When you reheat it in a pan at a later stage, this will finish the cooking process keeping the chicken succulent and moist (doesn’t work with microwaves — so if you are going to microwave it second time round, fully cook the chicken initially). Another tip I found from my Tassie experience was to leave the coconut milk out of the dish, only adding it when you reheat it. This works just as well as adding it first up, and makes storing a lot easier as it is less runny.

Margin’s ‘Tassie’ chicken curry with coconut milk

What you need:

• 750 gms boneless chicken thigh; cut into cubes
• 2 lemon grass stalks, cut into 3 and pound a little
• 6-8 kaffir lime leaves
• 1 cup of coconut milk
• 1 tablespoon of lime juice
• Salt to taste
• For the paste:
• 1 ½ inch galangal
• 4-6 fresh red chilli (seed & slice)
• 5 shallots (sliced)
• 1 inch ginger
• 6 macadamia nuts (or similar); soaked in warm water
• ½ inch of fresh turmeric
• ¼ teaspoon belacan (shrimp paste)

What to do:

1. Blend all paste ingredients to a fine paste
2. Heat a little vegetable oil in a wok and then stir fry the paste until aromatic & thin layer of oil rises to the top
3. Add chicken and lime juice and continue stirring until almost cooked (cook right through if eating immediately). If storing in the fridge or freezer, place in a sealed container & fridge/freeze immediately to slow the cooking process
4. Add the coconut milk and simmer for 20 minutes over low heat
5. Add salt to taste and serve hot.

Serves four with some absorption cooked rice (made while the chicken is simmering) and a few condiments. Enjoy (and think of Tassie)!

Learn to make :

A right Royal spud to crown your taste buds

The post A curry you can take anywhere (even Tassie!) appeared first on Australian Times News.

THE Jersey Royal is a variety potato derived from the Jersey Royal fluke grown by aJerseyfarmer in the 1800s. The unique growing conditions onJerseyIslandgive this potato its uniquely rich flavour and distinctly creamy flesh.

These potatoes are grown on the soil rich slopes ofJerseyand even with today’s technology the fields are still harvested by hand. In fact, it is so unique it has been accredited its on ‘DOC’ or “designation of origin”.

Around 99% is exported to theUKand snapped up by chefs looking for a true gem of a British product.

The season is short lived so when you see them hitting the shelves of the fruit and veg stalls don’t give it a second thought in snapping up a few kilos.

When you get the potatoes home give them a good scrub under cold water leaving the skins on. Jersey Royals are traditionally cooked with their skins on as all the goodness and flavour is found just under the skin.

The rich, nutty, creamy flavour of the potatoes marry well with lamb, crisp corn fed chicken or tossed with fresh mint and a generous knob of English butter. Any leftovers can be mixed with freshly made aioli, spring onions and fresh herbs for the perfect potato salad at the Sunday barbecue.

Below are a few quick recipes and combinations to get you cracking on eating this great British gem.

Preparation

Firstly, what you need to do is cook the potato in salted boiling water. Test the potato for doneness using a small sharp knife to pierce the flesh. The potato is ready when the knife slides easily in and out. Quickly remove the potatoes from the water and allow them to cool naturally near the window or cool area of the kitchen. If serving the potatoes hot simply toss your ingredients and flavours together and serve straight away for the best result

Try these combinations with your cooked potatoes. Enjoy!

• Fresh mint, salted butter and chives, perfect with grilled lamb chops.

• Chilled Royals with fresh aioli, lemon and spring onions.

• Steamed Royals with radicchio lettuce, lentils, French beans, extra virgin olive oil.

• Warm Jersey Royals with salsa verde. Fantastic with grilled fish or chicken.

• And lastly, with all the great beans and asparagus kicking around, toss a kilo of Royals with fresh peas, asparagus, broad beans and finish with goats curd, olive oil and cracked black pepper.

Enjoy and I’ll look forward to getting a few BBQ recipes going as the weather turns for the best.

Learn how to add polenta to your Italian feasts.

The post A right Royal spud to crown your taste buds appeared first on Australian Times News.

We all tend to stay away from buying fresh crab due to the work involved in preparing the tasty sucker or the thought of been attacked by an angry crab if it is lucky enough to escape the pot. But now good fishmongers have started preparing crabs for us for easy use and a mess free kitchen.

All you need to do for this recipe is ask your fishmonger for a ‘dressed Cromer crab’ or ‘dressed Brown crab’, which are easy to find. Crab meat is fantastic, but only if handpicked – if it’s frozen, I wouldn’t bother.

If you are a purest of the crab cuisine, tackling the shell and legs will reward you with the freshest and tastiest white meat that is to die for. All you will need is a large pot of boiling salted water, ice bath for chilling the crab down and a small meat mallet to crack the claws. Place the crab in the fridge once home and then once the water is boiling on the stove, place the crab in the pot and cook for seven to eight minutes. Remove from the pot and place into the ice bath until cool. Remove and start cracking the legs off, followed by the shell and scoop out the brown meat and the white. Both brown and white crabmeat is edible.

For this week’s recipe, we will be using freshly dressed crab so all the messy work is done for you (I don’t want to turn you off from cooking it at home!).

So lets get started and have a go. Enjoy and happy cooking!

Tasty crab linguine with fresh parsley and chili

What you need (for 4 mates):
1 x dressed Cromer crab

2 cloves of garlic finely chopped

1 small fresh chili finely chopped

2 plum tomatoes finely chopped

500g linguine pasta

¼ bunch of fresh flat leaf parsley

Olive oil

½ cup of white wine

Salt and pepper

What to do:

Place a large pot of salted water on a high heat and bring to a fast rolling boil.

Take the dressed crab, separate the meat and place back in the fridge.
Keep the meat chilled at all times.

Add the pasta to the pot – you now have 13 minutes to cook the rest…
So don’t stop cooking and remember to stir every five minutes.

Take a large saucepan and add a good splash of olive oil to the pan.
Keep it on a medium heat.

Add the chili, garlic and tomato to the pan and cook slowly without burning the ingredients.

Add the wine and reduce by half.
Strain the pasta and add to the pan and mix the sauce through the pasta.

Just before serving, add the crabmeat and toss together.
Don’t overcook the crab.

Add the parsley and serve onto large plates.
Enjoy…

The post Crabs – the greatest seafood in the world? appeared first on Australian Times News.

US Aussies are quite familiar with the exotic bulb and distinct flavour that is ginger. Our great country is blessed with lots of south east Asian cooking influences, and ginger features heavily in a number of those recipes.

Buderim Ginger, located in Queensland, has been considered one of the world’s premium suppliers of high quality ginger for many years. I can remember taking home samples from a UK trade fair and cooking my favourite stir-fry, revelling in the fact I was using delicious Aussie products.

Cultivated in south east Asia, ginger was traded for centuries before it made its way into Indian, Caribbean and countless other cuisines. The juicy, pale, white flesh can be pickled and used in seafood salads, tossed with vinegars or boiled in water and served as a tea. It’s a great cure for an upset stomach or hangover.

Ginger is very easy to prepare. Taking a small, sharp knife or vegetable peeler, you can remove the tough outside skin just like on a potato. Grating the ginger on veg grater will help break down the fibres and the result is perfect for tossing into stir-fry’s or dressings. Or shave some wafer thin slices and toss them into a curry at the last minute to give your dish a fresh pungent lift.

Ginger, with its heady, spicy flavours, is perfect for this week’s recipe. So grab a small fillet of pork and get marinating for that perfect meal. Here we go, happy cooking!

Marinated ginger pork fillet with bok choy

What you need:

• 1 small 350g pork fillet (ask your butcher to trim of any fat and skin)
• 1 thumb size knob of fresh ginger grated
• 2 cloves of garlic
• 3 tsp of light soy sauce
• Black pepper
• ½ cup of vegetable oil
• 1 small red onion finely sliced
• 1 tsp of sesame seeds
• ½ bunch of fresh coriander
• 3 sprigs of fresh mint
• 3 heads of fresh bok choy

What to do:

Slice the pork fillet into three pieces.

Place the fillet and the ginger, garlic, soy, half the veg oil, half the coriander leaves and black pepper and salt in a bowl.

Allow the fillet to marinate overnight or a few hours.

Pre heat a small griddle pan and remove the fillet from the marinade.

Grill the fillets until brown and golden all over.

This should take 8-10 minutes.

Place the fillets into a warm oven (200 degrees) for six minutes and allow to rest when removed from the oven.

Place the bok choy into boiling water for three minutes.

Place the bok choy on a plate, then slice the pork fillet into thin pieces and place alongside the bok choy.

Scatter the mint, coriander, sesame seeds and a splash of soy to finish. Enjoy!

Read about French trimmed lamb shanks to die for

The post Only a ginger, can call another ginger, ginger appeared first on Australian Times News.

This delicious brown goodness is originally sourced and produced from the cocoa bean found deep in the lush tropical hills and coastline of Africa, South America and Mexico. The cocoa bean undergoes fermentation and a roasting process that tones down its intense bitterness until all that is left is cocoa liquid. This is then blended with cocoa butter and sugars to produce what we know today as confectionary chocolate.

Chocolate has become as complicated as wine, with suppliers of cocoa beans offering single plantation or hill-side beans carefully roasted to produce the highest quality available. However the chocolate from the eggs we are going to watch melt today and form part of our dessert, is the perfect kind for using in the kitchen.

This recipe below will hopefully introduce you to cooking with chocolate and show you how simple it is to use at home.

It always pays to use good quality chocolate with a high percentage of cocoa solids. Look out for chocolate with 65 to 75 per cent cocoa solid range. Going that extra step when you’re confident working with chocolate will pay off with your mates.

Here we go for this week’s chocolaty recipe — happy cooking and enjoy!

Melted chocolate and coffee pots with a strawberry salad

What you need:
200ml double cream

100gm of left over Easter eggs — chance to smash ‘em up

50ml single cream

2 large egg yolks at room temp

35g castor sugar

2 tbsp strong coffee, cooled

For the strawberry salad:
1 punnet of strawberries or other varieties

2 sprigs of fresh mint

1 tsp castor sugar

What to do:
Warm up the oven to 170 degrees.
Heat the double cream to a simmer on the hob, add the chocolate and stir to blend together.
Remove and stir in the single cream and allow them to cool on the side.
In a large bowl whisk the egg yolks and sugar until pale and thick in colour. About five minutes should do it.
Fold in the chocolate cream and pour in the chilled coffee.
Divide the mixture into four or five small pots or coffee cups. Place them in a deep tray and fill the try with hot water from the kettle. Place in the oven for 20-30 minutes until set around the edges.
Take out and allow them to cool for a few hours in the fridge.

For the salad use an electric blender and blend half the strawberries into a liquid.
Add the sugar and a squeeze of lemon juice. Quarter the remaining strawberries and fold them together. Toss in the fresh mint and serve with the chocolate pots. Enjoy.

How do you use your excess Easter eggs? Tell us below:

The post Turn your Easter chocolate into a dessert appeared first on Australian Times News.

I ducked into my favourite food import shop to gather ingredients for my BBQ and straight away spotted the marinated feta cheese destined for my salad.

This creamy, firm, white cheese made traditionally from ewe’s milk but more commonly now from cow’s milk is one of the most widely used cheeses in the world (it’s even produced from buffalo and goat’s milk now too).  First made in Greece centuries ago, many countries have adopted the cheese making method and Australia is one of the leading makers of this fine cheese.

This cheese is a top choice when the weather and the friends arrive for a BBQ. Feta can be used in so many ways: either grilled, marinated with olives, used in sweet pastries, baked in pies, crumbled, pureed into a spread, the list is endless. That’s why I always have a couple of jars marinating in the fridge.

Feta will hold it’s own in so many dishes. Whether you choose to marry it with an aged balsamic vinegar or serve tossed in a spinach salad with grilled rosemary lamb cutlets from the BBQ, you won’t be disappointed. The freshness this cheese adds to salads is always memorable, and is even great just tossed in with a handful of beans, peas and fresh mint with a lug of top quality olive oil.

I am going to share a simple feta recipe for your next BBQ that will have your mates reaching for more. This recipe is in two stages, marinating the feta days before or you can buy marinated feta instead.

Any other feta cheese recipes you may have, please tweet me @chrisarkonfood. Happy cooking and enjoy.

Grilled asparagus with black olives and marinated feta

What you need:

1 bunch of English green asparagus

Top quality olive oil

Sea salt

Black pepper mill

Aged balsamic vinegar

Handful of black olives

Marinated feta:

1 block of good quality feta

Olive oil

1 sprig of Thyme

1 sprig of Rosemary

Pinch of whole black peppercorns

1 clove of fresh garlic

For marinating the feta:

Remove the feta from the brine and pat dry

Dice the feta into 2cm x 2cm cubes

Place the cubes into a spring lock jar

Toss in the herbs and peppercorns

Fill the jar with the olive oil

Place the jar in the fridge, which will keep for one month

For the salad:

Toss the asparagus in olive oil and place on a hot char grill or BBQ until lightly grilled.

Remove and place on a large platter.

Throw the feta and olives together and mix well.

Scatter the mixture over the asparagus and drizzle olive oil over the salad. Season with sea salt and add a few splashes of balsamic to finish.

The post Feta cheese – it’s Greek and it’s good appeared first on Australian Times News.

This meaty cut of lamb from the lower leg has always been fought over by lamb lovers. Shanks are found attached to the whole leg joint, which is brought for roasting. Always considered to be an inexpensive cut of meat – celebrity chefs and gastro pubs have now reinvigorated its profile as a top class cut of lamb. It can be cooked in a number of ways, from roasting it with the whole leg, slowly braising the shank in a rich red wine sauce or striping the meat and cooking it as a stew. Either way, the flavour and the tender meat are unforgettable.

The UK produces some of the best lamb on the market. Just take a look around at the lush pastures for an abundance of rich feed for the lambs to graze upon, producing tasty and tender meat.

Now my fave is salt marsh lamb, which is produced on the lush green pastures that are constantly lashed by the cold easterly winds from the sea. These winds cover the pastures with a fine blanket of salt and give the meat an unmatchable depth of flavour and quality. Wales and Scotland are famous for salt marsh lamb. Salt marsh lamb can be found in good butchers and it’s worth paying the little extra per kilo, but only from a good butcher you can trust.

This week I am going to share with you my braised lamb shanks in red wine and rosemary. Ask your butcher to French trim the shanks giving them their distinct appearance when cooked.

These shanks will take a few hours to cook and will serve up to six mates. Serve with a big bowl of creamy mashed potatoes and crusty bread. So let’s get to it, happy cooking and enjoy!

Braised lamb shanks in red wine and rosemary

What you need: 

• 6 lamb shanks, French trimmed
• Good splash of olive oil
• ½ bottle of red wine
• 1 onion, peeled and roughly chopped
• 1 garlic bulb chopped in 4
• 2 sprigs fresh rosemary
• 2 litres of beef stock from good supermarkets
• 55g ice cold butter
• Salt and ground black pepper

What to do:

Preheat the oven to 160° degrees.

Sprinkle a chopping board with salt and freshly ground pepper, then roll each lamb shank over the board .

In a large ovenproof casserole dish, heat the oil. Once hot, two at a time, brown the lamb shanks. Remove the lamb shanks and keep to one side. Pour in the red wine; bring to a gentle boil, leave to simmer until reduced by half. Add the onion, garlic, rosemary and finally the lamb shanks.

Pour in enough beef stock to cover the meat, don’t worry if the bones are sticking out, any left over stock can be used for topping up during the braising time.

Bring back to a simmer then cover the dish and place in the oven. Cook for three hours, checking from time to time that the meat is still covered in stock and top up as necessary and also occasionally turn the shanks.

Once cooked, remove the shanks and then keep warm.

Place the casserole on the hob and bring to a boil, boil for five minutes. Check the seasoning then strain the sauce. The sauce should be thick and glossy. Enjoy!

The post French trimmed lamb shanks to die for appeared first on Australian Times News.

Asparagus is a serious contender for heavyweight champion of the vegetables and is a winner on every menu. The asparagus season is relatively short but the British asparagus is worth the wait for its unbeatable flavour and freshness.

The best thing with the asparagus is that they need very little preparation for cooking.

When buying asparagus, look for the British stamp of authenticity rather than grabbing a jet lagged bunch from the other side of the globe. It’s also a handy tip to look for firm but tender stalks with a deep green color and pay special attention to the tips looking for crisp closed petals. The asparagus will quickly deteriorate so it’s best to get cooking once you have them home. However they will survive a few days in the fridge with a damp paper towel around the base of the stalks.

Give them a good wash under cold water and remove the woody bit by holding the base of the stalk and bending it forward. The stalk will snap where the tender stalk meets the tough woody end. Once this is done we can get cracking on with one of my favourite recipes below. Simple but a chance to really taste the freshness of this great vegetable.

Asparagus can be grilled with a light drizzle of olive oil or roasted in the oven for a few minutes. Steaming or boiling in lightly salted water brings out a refined flavour of the asparagus, especially seasoned with rock salt and a drizzle of olive oil or a knob of top quality butter.

Classically asparagus marries well with new potatoes, rosemary, tarragon and eggs of all kinds. A soft boiled egg with a couple of grilled asparagus stalks makes a tasty treat to pass around at the BBQ with mates. Here’s a beaut recipe to impress with. Enjoy and happy cooking!

Grilled asparagus with soft egg and anchovy dressing

What you need:

1 bunch of 12 asparagus

2 soft boiled eggs

3 anchovy fillets

Good quality olive oil

½ tsp of Dijon mustard

Good quality sea salt and black pepper

Small pinch of freshly chopped parsley

What To Do:

Take a small griddle pan and place on a medium heat.

Toss the asparagus in the olive oil and season with the salt and pepper.

Place the asparagus on the grill and slowly allow the grill to score the stalks all over.

While this is happening, take a small mixing bowl and add the anchovies, mustard, splash of olive oil and parsley.

Using a fork, whisk the dressing until the fillets are broken up and the oil is combined with the mustard and parsley.

Remove the stalks from the grill and place on a large platter to slightly cool.

Take the eggs and break them up over the asparagus covering the dish with the runny yolk.

Drizzle the dressing over the dish and a good splash of olive oil and cracked black pepper. (You can easily substitute the anchovy for bacon or mushroom if you wish).

The post Asparagus — the king of vegetables? appeared first on Australian Times News.

This week in Chris’s Kitchen I am going to give you the heads up on what to look out for. Even though it’s a few weeks off from the first real crops arriving in the markets, getting the knowledge is the key to adding these wild ingredients to dishes. I was first introduced to foraging when I worked in Italy. I was shown how to collect wild garlic, fennel and asparagus for dishes such as wood fired suckling pig. From then on I was always searching the hedgerows for ingredients to add to my menus.

For centuries populations have farmed the natural growing herbs and fruits of the land. Not only have they provided ingredients for everyday use, many of the native herbs and fruits have very high nutritional and medicinal properties.

Foraging has a big following here, you can even take tours and workshops on what to look for and how to prepare your find. I will be heading to Wales next month to join Outdoors@hay on an expedition where we will paddle up a river, collect and cook ingredients found in the far reaches of Wales.

Chefs go crazy for foraged ingredients, a welcomed change from herbs and fruits commonly available throughout the year. Wild garlic would be one of the most talked about foraged ingredients in UK kitchens. Flavour wise – it’s more robust, crisp and distinctive compared to bulb garlic. Prepared as a soup or sauce it can’t be beaten.

This month we can look forward to others wild ingredients like wood sorrel and hedge mustard to marry with freshly pan-seared tuna. Wild berries are also a nice addition to the foraging repertoire. There is a bountiful supply of raspberries and blackberries to be collected (even in London) in the later part of summer. These are perfect for baked tarts, or just to collect a bucket load for jams and preserves.

I would suggest firstly you buy a good book on foraging and go out with someone who knows what they are doing before collecting any ingredients. Some can be poisonous or have a bad effect on the stomach. There are a number of single day courses out there, which are fun and a great way to meet people.

This week I will share with you my very simple wild garlic soup. It’s so simple but packed full of flavour and nutrition. Here we go — happy cooking!

Wild garlic soup

What you need:

Knob of good quality butter


1 onion, chopped

1 large potato (Maris Piper or King Edward), peeled & chopped

750 ml chicken stock

500 grams of wild garlic leaves, washed

100 ml double Cream

salt, pepper

What to do:
Melt the butter, and add the onion, cooking on medium heat until the onion is soft but not coloured.

Add the potatoes and seasoning, stirring for a few seconds. Pour in the chicken stock and cook until the potatoes are almost cooked through.

Add the wild garlic and cook for a further 2-3 minutes. Blitz the soup using a blender or hand mixer. Finally, stir in the cream and heat through.

Optional extras for flavour variations: add some chopped parsley in along with the wild garlic, or add a pinch of mild curry powder to the seasoning before pouring the stock on, to give the soup added flavour.

The post Foraging for fantastic food in the UK appeared first on Australian Times News.

NOW… Back home there are a few strangely named vegetables hitting the shelves. But over here, with the influence of Indian and African cuisine, we are now exposed to a few weird — but tasty — fruits and vegetables. This week I’m lifting the lid on the mystery of these exotic fruits and vegetables.

One thing we all know is that we don’t live in the most tropical of places. So for many Indians and Africans living in the UK, importing their native fruits and vegetables has been a lifeline. Without these essential ingredients we wouldn’t have the tasty curries and spicy sauces they are known for.

The exchange of unique Indian and African ingredients has been a win-win for the food industry in the UK. We chefs now have a wide range of fruits and vegetables to choose from — and we don’t even have to travel out of London to experience these ingredients at their best. Go down to the Brixton markets or Southall to sample this distinctive cuisine at one of the many international restaurants that line the streets. Or wander through the markets and pick yourself up some exotic ingredients to recreate inspired recipes at home with your mates.

Here is a small list of ingredients to get you started. Some of these may be familiar, but my aim is to increase awareness about these different foods so your repertoire at home grows each week.
I’ve got a few pointers for you on what to do with each ingredient. Here we go!

Okra — great addition to curries and stews. Will help to thicken your curries. Wash, top and tail, and chop into small chucks.

Plantain — related to the banana family. Used mainly in West African recipes. Fry them the traditional way on a hot grill or lightly oiled pan.

Tamarind — tart/sour fruit used to add fresh sweet and sour taste to curries. Can be purchased as a paste. Add a tsp to your curry.
Salsify — also known as the oyster plant because of its oyster-like taste when cooked. Wash, peel and boil in salted water. Butter and serve.

Damsons — related to the plum. Tasty eaten as they come or slow cook a few into a rich jam. Good for tart fillings or make damson cheese to serve with your favourite cheddar.

Samphire — one of my favourite English ingredients. Sometimes called sea asparagus. Harvested on the sandy shores of the coastline it has a crisp, salty flavour. Throw a couple of handfuls into your fresh salads with prawns.

Sloes — related to the prune family. Found growing the hedgerows. Perfect for making jams, tarts and the one and only Sloes Gin.

Dandelions — considered a nuisance by many, but to those in the know, dandelions a welcome in early spring for tasty green soups.

Fenugreek Leaf — both a herb and a spice if using the seeds. Used in both African and Asian curies. Recommended to me by an Indian chef in Singapore as good for heart conditions.

Black Cardamom — a spice used for its smoky characteristics. Used in Asian curries very similar to the way western cooking uses smoked bacon to flavour soups and stews.

Pomegranate — stunning fruit with sweet and sour flavours. Great addition to Tagines or scattered on crisp salad leaves.

Mace — bought either ground or as blades as we call then in the kitchen. A subtle nutmeg flavour for soups, chicken and fish.

Cassava — “yucca” or “mogo” as it’s called in South America. Boiled and used as a substitute for potatoes.

I hope this list of ingredients kicks off a passion for searching and cooking some different meals for you and your mates.

The post What’s that veg again? appeared first on Australian Times News.

THIS week I want to introduce a concept called the ‘supper club’. Supper clubs are fun and cool –  they’re a great way to meet new mates and also a great excuse to get together and share some great food with some good friends.  Basically a supper club is a collection of recipes thrown together, where food is the order of the night.

I want to keep this first supper club menu nice and simple, packed full of flavour and familiar to everyone. We will kick it off with an Italian feast (as requested by my good mate Big Phil Hemmings — a half Kiwi\Aussie).

Having spent a year working in the Marche region of Italy, I thought I’d share a few pointers to keep everyone happy.

The feast will feature three courses: starter — main — dessert.

First course will be a selection of two kinds of bruschetta. Main course is Big Phil’s favourite pasta dish – penne with king prawns, chili and tomato basil sauce. And to finish the night off is a simple crowd pleaser – the good old tiramisu. La dolce vita (the sweet life) indeed. Enjoy and happy cooking!

Chris’s 3 course Italian feast

Starters – Bruschetta’s

Classic tomato pesto

What you need:

6 slices of sour dough toasted

3 plum tomatoes chopped

Olive oil

Good quality pesto

Shaved Parmesan cheese

Salt and pepper

What to do:
Toast off the sour dough.

Add the tomatoes, olive oil, pesto and seasoning to the mixing bowl.

Mix well and top the sour dough with the tomato mixture.

Garnish with shaved Parmesan cheese.

Gorgonzola and truffle honey

What you need:

6 slices of toasted sour dough

200g of Italian Gorgonzola cheese or soft mild blue

4 tablespoons of honey

Few drops of truffle oil

What to do:
Place the cheese in a small bowl.

Mix well with a fork until the cheese is broken up.

Spread over the toast and flash under the grill.

Drizzle the honey over the warm bruscetta and a few drops of truffle oil (truffle oil can be found at good super markets and is a fantastic investment to the pantry).

Main – Penne pasta with king prawns, tomato and basil sauce 

What you need:

1 packet of penne for 5 mates

3 small tins of whole peeled tomatoes

Pinch of dried chili

6 shell free king prawns

2 cloves of garlic finely chopped

Olive oil

Salt and pepper

1 tsp of sugar

Fresh basil

What to do:
Place a large pot of salted water on the stove and bring to the boil.

In a frying pan, add a good splash of olive oil. Add the garlic and chili and prawns.

Sautee gently until the garlic becomes aromatic.

Add the tomatoes and turn down the heat to a gentle simmer.

Break up the tomatoes with a fork.

Add the pasta to the salty boiling water and stir so it won’t stick.

Continue to cook the sauce for 8-9 mins until the tomatoes have broken down.

Remove the pasta from the water after 9-10 mins and add to the sauce.

Cook the pasta and sauce together and add the basil at the last minute.

Take a large spoon and serve into bowl.

Add cracked pepper and a more basil if you are a fan.

Dolce – Tiramisu

What you need:
568ml pot double cream

250g tub mascarpone

75ml Marsalis

5 tbsp golden caster sugar

300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water

175g pack sponge fingers

25g chunk dark chocolate

1tsp cocoa powder

What to do:
Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined.

Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time. Turning for a few secs until they are soft. Layer these into your dish until you have used half the biscuits, and then spread over half of the creamy mixture. Sprinkle shaved chocolate between each layer.

Cover and chill for a few hrs and dust with the remaining coco powder.

The post Livin’ la vita Italia! A scrumptious Italian feast appeared first on Australian Times News.

Fresh hand dived scallops from the pristine waters off the coastline of Scotland are considered the best in the world. So much so, suppliers to our restaurants have to divide their catch when delivering so no one will miss out.

This makes for a lucrative industry but one not without its hazards. Teams of divers will spend hours collecting scallops in freezing waters and traitorous conditions in near blackout conditions on the sea bed.

Hand dived scallops are more environmentally friendly than the dredging method that will destroy the precious ocean floor. The effects of scallop dredging means the sea floor can take years to repair – so when buying scallops make sure they are “hand dived scallops”.

The distinctive fan shaped shell is home to the succulent flesh/meat of the scallop. The firm white meat is easily removed from the shells and in our kitchen alone, we will open up to 300 scallops per week.

Most scallops are sold already removed from their shells. However scallops purchased in their shells are the best for guaranteed freshness and most likely found in a good fishmongers or farmers market!

Choose scallops that have a creamy white appearance and smell of the sea. If you are feeling confident, you can clean and open the scallops at home. I would suggest having the fishmonger do this for you as opening scallops can be quite dangerous and not worth the tears and cut fingers.

Ask to keep the shell, as we are going to serve the scallop in its shell for this week’s recipe.

You can also keep the orange roe (soft scallop eggs), which makes a fantastic addition to sauces when serving fish or you can even pan fry the roe gently and serve with the scallops. It may be an acquired taste but is well worth it.

Once you have the scallops at home give them a quick rinse in cold, cold water to remove any sand and shell. Rinse and scrub the shell with a course scourer until clean. Set aside for serving.

Now we are ready to prepare this week’s feature recipe.  Lets get started and enjoy one of the best ingredients this great ocean has to offer. Enjoy and happy cooking!

Baked hand dived scallops with ginger and chili 

What you need:

½ dozen hand dived scallops

1 thumb size knob of fresh ginger finely grated

100ml sesame oil

2 tbls of soy sauce

1 tsp of fish sauce

¼ bunch of spring onions finely chopped

1 small chili finely chopped

¼ bunch of fresh coriander leaves

½ teaspoon of white sugar

What to do:

A real easy no fuse recipe this week.

Turn the oven up to 200 degrees.

Take a mixing bowl and combine all the herbs and spices.

Mix well until all the ingredients and blended together.

Place the white scallop meat back into their shell and spoon over the mixture. About a table spoon each.

Place the scallops onto a baking try. Place the tray in the oven.

Cook for about 5 mins. They won’t take long and will continue to cook once out of the oven. Scallops are best eaten on the rare side – otherwise they become tough and tasteless.

It’s that simple, so open a bottle of white and enjoy!

The post A chef’s secret to succulent scallops appeared first on Australian Times News.

This soup is so important to the folk of Marseille, so much so there are festivals and celebrations around this soup. I am yet to experience such an event but I do remember watching Keith Floyd and Rick stein on TV tucking into bowls of soup with envy.

Up to seven varieties of fish are used in the traditional recipe, coming straight off the boat and into the pot. Spices such as saffron are added to give depth and the colour, and then some orange peel is used to balance the flavour. Thanks to early traders and explorers, French cuisine is influenced by these spices and combinations of  flavours, especially those of north Africa. Last year I experienced these combinations in Morocco when making fish tagines.

Traditionally bouillabaisse is served with lashings of rouille (breadcrumbs, garlic, saffron, chillies, mustard and olive oil), a thick mayonnaise like sauce which adds depth and contrast to this hearty soup.

Most of the seafood in my recipe can be found in major supermarkets unless you have a local fish monger who can order the seven varieties for you if you dare.  The best thing about this stew is the fish we use is high up on the sustainability ladder and the tastiest.

To cook this soup we need a heavy based pot with a lid, a blender for blitzing the soup and a large strainer to pass the soup.

This recipe may seem to be a long process but with the snow on the ground and maybe more on its way, this is another great winter warmer to be enjoyed with mates.

Happy cooking — bon appetit!

Chris’s French Provencal bouillabaisse treat

What you need:

1 small onion chopped into 3 cm dice

3 cloves garlic finely chopped

1 bulb of fennel chopped into 3cm dice

2 large plum tomatoes

1 tsp tomato purée

6 small new potatoes, sliced thinly

pinch of saffron threads — found at good supermarket

3 strips of orange zest

good splash of olive oil

2 fillets of gurnard or red mullet

2 small fillets of seabass

couple of handfuls of black mussels

4-5 large tiger prawns

maldon sea salt to season

pinch of cayenne pepper

For the rouille:

1 large egg yolk

1 tbsp Dijon mustard

100ml of vegetable oil or light olive oil

½ tbsp tomato purée

¼ tsp cayenne pepper

Maldon sea salt

What to do:

–  Put the onion, garlic, fennel, tomatoes, tomato paste, potatoes, saffron, orange zest and olive oil into your large heavy based pot

– Sweat over a low heat for about five minutes til the vegetables become soft

– Add in enough water to just cover the vegetables, bring to the boil and cook briskly for around five minutes or until the potatoes are almost cooked through.

– Throw in the mussels and cook for one or two minutes

– Put the fillets of red mullet and sea bream on top, cover, turn the heat right down and cook very gently for 10 minutes

– Make the rouille – whisk together the egg yolk and mustard with a little salt in a bowl

– Continue to whisk slowly drizzling in first the vegetable oil until you have a thick mayonnaise. Stir in the tomato paste and cayenne pepper. Add salt to taste and set aside

– Once the red mullet and sea bream is cooked, lift it onto a warmed serving plate. Stir the rouille into the remaining shellfish mixture, season well with salt and cayenne and serve

The post A French bouillabaisse stew with a difference appeared first on Australian Times News.

Soups have been served for centuries as a meal on it’s own or as a starter to many great feast. In the kitchen we offer a small soup to kick of the dining experience, a soup that is not too thick or too thin but just right to open up the palate and liven up the taste buds. The good ol’ soup is also a great way to get plenty of vitamins and essential dietary requirements each week. The benefit a soup has is the nutrients of the vegetable are not lost down the sink as we blend or leave the ingredients to cook and serve together.

Energy bursting dried beans, peas and pulses are all thrown into this week’s recipe. Packed full of energy and goodness, gladiators (those long forgotten he-men) were avid fans of the farro soup to give them that fighting energy and nutrients to live another day and so can we.

I was given this recipe from my boss in Italy many years ago and each year I always make a batch for the freezer during the cold winter months. A soup can be made without fuss and won’t break the bank. As I have said in previous issues, the fruit and veg stands in London offering seasonal vegetables at discount prices is the ideal place to start.

Grab carrots, turnips, onions, carrots, greens – almost anything can be made into soup.  Give them a good wash and what is even better, most vegetables can be cooked with the skins on where most of the flavour is stored. 

Chris’s Quick Tip

Just a quick note — when you get a tasty barbeque chook to feed the housemates at home, save the bones and carcass! I love to reserve the roast chicken carcass for the next evening’s meal.  Place the chicken in a large pot, fill with water and root vegetables, garlic, thyme and boil for an hour or so, strain, season and then sit back to a tasty chicken and vegetable soup.

However for this soup below, farro or pearl barley can be purchased in most supermarkets these days.  If you cannot find any, chickpeas will also work just fine. Enjoy and happy cooking!

Oxtail and farro soup from Mario in Italia’s Porto Recanati

What you need

350g of oxtail from your butcher

1 medium onion diced into small cubes

2 carrots diced as above

2 sticks of celery diced

2 ltrs of good quality light brown chicken stock

5 sprigs of thyme

3 cloves of garlic

2 cups of farro

1 tomato diced as before

What to do

Take a large soup pot and sauté off the oxtail over medium heat. Have the bones browned all over. Throw in the vegetable and herbs. Sauté for five minutes until the ingredients become aromatic.

Add the chicken stock and turn the heat down to low and allow the soup to cook for one hour. Remove any fat or scum on the surface of the soup. After one hour add the farro to the soup and cook for another 45min-one hour or until the meat is falling of the bone.

Season the soup and serve with a thick crusty wedge of bread

The post Let’s talk soup to warm an English winter appeared first on Australian Times News.

This year the kitchen at my house will be a hive of activity, as I will be cooking my slow roasted shoulder of lamb – with all the trimmings!

The aroma’s drifting out of the kitchen will be jammed packed with rosemary and garlic and are sure to get the taste buds going (and the neighbours jealous).

It has been hard for us Aussies to pinpoint a particular cuisine or national dish to call our own. We are a nation that prides itself on quality beef, lamb, seafood and some of the freshest fruit on the planet. What we have done is adopt the influences from the great people who made Australia home and now we turn out some of the best cuisine in the world; light fresh and packed full of flavor. Europe has given us some great dishes and Asia has introduced us to the exotic spices and curries that we crave.

Aussie chefs are heading up some of the best kitchens in the UK, States and Asia. They are using their skills and adding the touches of ethnic influences from back home to create first class dishes and trends that blow customers away.
Still, when we gather to celebrate Australia Day, we turn to the old favorite leg of lamb to celebrate being born under the Southern Cross. (Remember those awesome lamb ads on TV with Naomi Watts turning down dinner with Tom Cruise?)

The shoulder of lamb is a great cut to cook. Having the bone gives us heaps of flavors. The shoulder must include the fore shank. Best to ask the butcher to show you a few examples and select one that will feed the number of people you will be cooking for. We are looking for a generous covering of fat to keep the meat moist during cooking and give the shoulder its flavour.
Buy the best quality sea salt available and crank up the pepper mill to season the lamb. Grab a few bulbs of fresh garlic and fresh rosemary sprigs. Don’t use dried herbs, during the roasting process the dried herbs burn and will leave a bitter taste to the lamb.

Keeping it nice and simple, here is my slow roasted shoulder of lamb for you to enjoy (as Sam Kekovich says — “you know it makes sense!”). Happy cooking and happy Australia Day!

What you need:

Lamb
1 x 2.5 kg lamb shoulder
Good quality olive oil
Sea salt and pepper mill
2 x sprigs of fresh rosemary
3 x cloves of garlic

Gravy
1 tablespoon of plain flour
Cup of good quality of dark chicken stock — from supermarkets
2 tablespoons of red wine vinegar
Handful of fresh mint

What to do:

Turn the oven on to 250 degrees, sounds hot but that’s what we want for the first 20 minutes of cooking.

Using a sharp knife, slash the lamb to allow the flavours of the herbs to get right into the flesh.

Rub the shoulder with the olive oil, sea salt and pepper. Lay the rosemary over the meat. Slice the garlic and pick the flesh with a sharp knife and insert the garlic to prevent it burning.

Place on a high-sided tray and whack it in the oven for 20 minutes. After 20 minutes remove and cover the tray with tin foil. Turn the heat down to 160 degrees and cook for three – four hours. The lamb is ready when using a fork the meat easily comes away from the bone.

Remove the lamb from the tray and place covered on the chopping board to rest. Place the tray on the burner and add the stock, scraping all the goodness from the tray. Allow the stock to reduce and add the flour and vinegar. Keep stirring until it thickens. Remove and chuck in the mint and pour into a gravy jug.

To serve, just use two forks to lift the meat from the bone and top the plates with roasted potatoes, greens and lashings of mint gravy.

The post A taste for celebrating Australia Day appeared first on Australian Times News.

THIS weekend I had the good pleasure to share a meal with few friends and a couple glasses of wine left over from the New Year’s parties.

My good mate Phil happened to purchase a number of roasting pots and I was able to give him a few pointers in using them to their full potential.

Nothing beats taking the earthen wear pot from the oven and having the aromas fill the house and getting stuck into a tasty slow cooked meal. There are a number of brands available on the market and Phil told me he picked up a few ranges for under £12 at discount retail shops. Not only do they look good in the kitchen but many of the reputable brands offering a lifetime guarantee.

Pot roasting has been around for centuries and has allowed us to slow cook the cheaper cuts of meats to taste perfection. Not only did we slow cook my tasty osso buco but we did a number of vegetable dishes to compliment the meal.

The key to a great pot roast is to have the correct balance of flavors so the ingredients can harmonize together during the cooking process. Maintaining the level of moisture is also important as we don’t want to end up with a dry stew or vegetables.

So let’s get cracking with the recipes below that we knocked up over weekend.

Chris’s spell for some osso buco pot roast magic

Osso buco means in Italian bone with a whole. Ask you butcher for osso buco and they will know exactly what you want.

We will also make some gremolata to garnish:

Main ingredients

• 5 pieces of veal shin — osso buco
• ¼ cup of olive oil
• ½ cup of plain flour for dusting
• Pinch of salt and pepper
• 1 onion finely chopped
• ½ a stick of celery chopped finely
• 200ml of dry white wine
• 350 ml of warm beef stock- available from supermarkets

For the garnish

• Zest of 1 lemon
• ½ of a fresh garlic clove
• ½ bunch of fresh parsley finely chopped
• Dash of olive oil

1. Set you oven to 190 deg.
2. Take a large sauté pan to brown off the meat
3. Take a clean plastic bag and add the flour, salt and pepper and the veal shin and toss the ingredients together. Remove any excess flour from the shin and place on a plate
4. Heat the oil and brown the Shin on both sides. Remove them from the pan and reserve.
5. Add to the pan the chopped vegetables with a pinch of salt to cook them gently without burning for a few minutes. When the vegetables are soft return the meat to the pan and add the wine. Cook gently until the moisture is almost completely dried out.
6. Add the hot stock, turn the heat down. Take your roasting pot and add the osso buco to the pot and pour over the ingredients, adding more stock to make sure the shin is completely covered. Cover with the lid and place into the oven for 1½ hours. Check them every twenty minutes and when the meat is falling from the bone you are ready then to remove the pot from the oven. Allow the osso buco to cool slightly.
7. Once cooked, place the osso buco on to the serving dish and keep them warm. Mix all the gremolata ingredients together and sprinkle on to the osso buco before serving.

For more of Chris Ark’s tasty treats, exclusive to Australian Times, go to AustralianTimes.co.uk/chris-kitchen

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Now, as Aussies, Brussels sprouts might not have always been on the menu back home but for those who like to turn their noses up at them, I have a recipe that will have you spouting about sprouts. And if you’ve never had pigs in blankets, then you’re in for a treat as they’re quite easy to make and I’ve added a bit of Bourbon and honey to make them taste even better!

It’s great to get into the festive spirit over here in the UK and if we’re lucky, we might even get a bit of snow on the big day to make it a White Christmas. So to accompany your tasty bird, here’s some delicious treats that will melt in the mouth and have your mates booking every Christmas at your house. Have a fantastic festive break, see you in the New Year and merry cooking!

Chris’s best Christmas compliments

Brussels sprouts gratin with bacon, cream and almonds
What you need:
900g Brussels sprouts, trimmed
20g butter
4 tsp sunflower oil
150g bacon lardons (or rindless back bacon, cut into short fat strips)
20g flaked almonds
400ml double cream
2½ tsp lemon juice
5½ tbsp fresh white breadcrumbs
4 tbsp freshly grated parmesan cheese
salt and freshly ground black pepper

What to do:
Preheat the oven to 200 degrees.
Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.
Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and sauté for 3-4 minutes, until lightly browned.
Add the sprouts and sauté for a further 2-3 minutes, stirring constantly.
Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.
Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.
Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture.
Place into the oven and bake for 18-20 minutes, until the top is golden-brown and the cream visibly boiling.
Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).

Roast potatoes
What you need:
5 tbsp duck fat
16 medium-sized Maris Piper or King Edward potatoes (each about 175g)
8 garlic cloves
8 sprigs thyme
Sea salt

What to do:
Preheat the oven to 190 degrees.
Parboil the potatoes in salted water for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes.
Add the drained, roughened potatoes to the tin of hot duck fat, then sprinkle over the garlic cloves, thyme and sea salt and mix until the potatoes are well coated in the fat.
Return the tin to the oven and roast for 45-60 minutes, or until golden and crunchy.

Pigs in Blankets
What you need:
2 tbsp Bourbon
10 drops tabasco, or to taste
4 tbsp clear honey
36 cocktail sausages
16 rashers smoked streaky bacon

What to do:
Preheat the oven to 180 degrees. Using the back of a knife, stretch each bacon rasher out – this will stop them shrinking as they cook. Cut each rasher in half horizontally and roll a piece around a sausage. Place them on a non-stick baking tray.
Mix the honey, Tabasco and bourbon together. Pour the mixture over the sausages and toss well. Bake for 35-40 minutes, turning them once and basting at the same time, until brown and piping hot.

The post Getting a little bit piggy for Christmas appeared first on Australian Times News.

This festive feast is always a tricky one as we are all scared of the meat drying out, but a few of my kitchen tips might just help put some confidence back into this special day of having good friends around to celebrate.

One secret is to always look for the best quality bird you can find. Your best bet is to have a chat to your local butcher and ask where the turkey is coming from, ask to have a look at a few samples. Bronze turkeys and Norfolk Black are my favourite breeds. Look for the free-range label when selecting your bird. If you are going to buy from your local butcher, be sure to get your order in this week so you wont be left disappointed. Major supermarkets have a great selection also.

A 6kg turkey will comfortably feed seven hungry housemates. As today’s recipe is a lot to take in I am going to split up the roasting of the turkey and the vegetables and compliments in two separate features. So stay tuned for next week’s tasty edition too and the recipes to finish off this great meal. Merry cooking!

Chris’s Christmas recipe for the perfect turkey

What you need:
1 x 6.5kg turkey

180g of soften salted butter

250g of smoked streaky bacon rashes

Good quality sea salt and peppermill

For the stuffing:
1 kg of good quality pork mince

½ bunch of fresh sage leaves finely chopped

1 large white onion finely diced

½ cup of whole meal bread crumbs

1 egg

Cracked black pepper

Pinch of mace if you have it!

For the gravy: 
4 tbsp of plain flour or 2 tbsp of corn flour

1 ltr of good quality brown chicken stock, easily found in all supermarkets

Splash of red wine

What to do:
Remove the bird and the butter from the fridge first thing in the morning to allow the flesh to come to room temp. Turn on the oven to 200 degrees.

Next we need to make the stuffing. Take a large bowl and throw in the sausage meat, sage, onion breadcrumbs, egg, spices and a few pinches of salt and pepper. Mix the ingredients well to combine all the spices. Leave it to rest in a cool place but not in the fridge!

Rub the butter over the bird and under the flesh, which will help keep the flesh moist. Layer the bacon over the breast and press firmly. Season under the skin and inside the bird with a generous amount of salt and pepper.

Take the stuffing and fill the cavity of the bird without packing it too tightly as the stuffing will rise when cooked. Take a large skewer and fold the excess skin over each other and secure with the skewer. Lie out two large sheets of foil and wrap the bird making sure the fold is at the top so we can inspect the bird during the cooking process.

Place the turkey in the oven on the lower shelf and bake at 220 degrees for 45 minutes. After 45 minutes turn the oven down to 170 degrees and cook for 3.5 hours for a 6kg bird. After 3 hours tear away the foil, being careful of any steam that is released from the foil. Remove the bacon and place it on an oven tray to be cooked for 15 minutes or until it becomes crisp. Close the door and allow the turkey to cook and the skin to become golden brown. Every 15 minutes take a large spoon and spoon some roasting juices over the bird to keep the flesh moist and avoid it drying out. This will take about 45 minutes to get the skin crisp but well worth the effort.

Remove the turkey from the oven, take a skewer and insert into the largest part of the leg and allow the juices to run out, they must be clear without any pinkness. The legs should also feel as though they can be removed easily.

Remove the turkey from the oven and place it in a warm area of the stove and cover with foil. It will stay warm and more importantly, this gives it time to relax, ready for carving.

The post Time to talk (Christmas) turkey appeared first on Australian Times News.

Leading up to Christmas can be hectic for all of us, particularly professional chefs, as our restaurants are at full capacity. But I still like to find time to stock the pantry with a few treats for when mates drop by for Chrissie drinks and a bite to eat.

Christmas is all about sharing and giving to friends (and sometimes to complete strangers – usually it’s a mate of a mate who has just arrived from the homeland and is feeling somewhat homesick). That’s why my good mate Dave Walker has shared a winter warmer of Limoncello to lift the festive spirits. Not only has this tasty digestive been responsible for a few sore heads but it’s also a great addition to helping fight a nasty winter cold…

Read more of Chris’s fantastic recipes

I’ve also thrown in two Xmas staples — the first is a tasty beetroot, red onion and ginger chutney recipe that is versatile and can be used with cheese or roasted meats. Make a few extra batches and give the away as presents for the summer BBQ. Then there’s the old fave – Christmas Pudding — which always goes down well with a bowl of warm custard and a dash of rum or whiskey. It’s a long recipe but a well rewarded end result. Enjoy, merry Christmas and happy cooking! 

Beetroot, red onion and ginger chutney 

What you need

500g of fresh red beetroot chopped and diced

1kg of cooking apples with the skin removed and diced

275g of diced red onion

1 small knob of fresh ginger grated

350g of soft brown sugar

1 tsp of fine table salt

1 tsp ground allspice from the spice rack

750ml of red wine vinegar

1 handful of raisins

What to do

Take a large pan and drop in the apples, beetroot and red onion

Add the ginger, brown sugar, salt and the spices and stir until well combined

Once it starts to gently simmer add the vinegar and mix well

Bring the mixture to the boil, slowly simmer but be careful to not let the ingredients stick. If they start to stick add a cup of water to help the ingredients cook down to a jam consistency

This should take about an hour and a half; keep adding water if it looks dry.

Once the chutney is a jammy consistency throw in the handful of raisins and stir

Spoon into sterilized jars and allow to seal and cool before placing into the fridge. 

Christmas pudding

What you need

225g raisins

175g sultanas

175g currants

50g candied peel

25g flaked almonds

25g flour

1 tsp mixed spice

1 tsp of cinnamon

½ tsp nutmeg

110g-castor sugar

110g white bread crumbs

1 lemon zested and juiced

25g butter

2 eggs whole

150ml orange

Juice

What to do 

Take a large bowl and add all the dried fruits and almonds. Sift the flour and the spices together and mix with the sugar, breadcrumbs, zest and the lemon juice. Add the diced butter and mix through thoroughly. Beat the eggs well with the orange juice and stir into the mixture and leave overnight in the fridge.

The next day take a pudding basin big enough to hold all the ingredients. Pack the ingredients into the basin allowing about an inch of space from the edge as the pudding will expand and rise during the cooking process.

Cover with greaseproof paper and foil and seal tight.

Stand the basin on an unturned plate and lower the pudding and plate in a pan that can be filled with enough water to come half way up the basin.

Simmer on a low heat for 3hrs

Remove from the pan and skewer the pudding and it is ready when the pudding feels solid with a little moisture left on the skewer.

Limoncello

What you need

5 large wax free lemons

1 bottle of good quality vodka

750g castor sugar

750ml of bottled water

What to do

Zest the lemons, making sure you don’t remove any white pith from the lemons. Take a large clean jar and pour the vodka over the zest and seal and leave for about one week to infuse. Very similar to the flavored oil technique we covered a few features ago! Each morning when reaching for the milk give the bottle a good shake.

Place the castor sugar in a heatproof bowl, boil the water in the kettle, pour over the sugar and mix well. Once the sugar has dissolved add the vodka and the lemon zest. Leave the jar in the fridge for a week and don’t forget to shake it each day.

After a week if your housemates have not got to it before you, strain the mixture into clean vodka bottles adding a few strips of lemon zest and seal tight. Place the Limoncello into the freezer for drinking. Enjoy!

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While in town, I spent two days working at the Gramercy Tavern, where I was shown how they prepare all their cured meats in house, to methods that would torment a scientist. The highest quality pork and rare bread meats are sourced and undergo a pickling or smoking process to make tasty prosciutto’s and terrines.

The seafood is world class there and the highlight was the baby scallops that were so sweet some didn’t even make it onto the plate. Oysters from up Boston way were perfectly formed and so ocean fresh I couldn’t pass up a second.

My next NYC hidden gem to reveal is a place secreted behind a thick curtain in the Le Parker Meridien Hotel. Tucked away and definitely worth finding is The Burger Joint, a place that has become an instant hit with Manhattan foodies and the ‘in’ crowd. Ask for directions from the concierge and you will be shown into a room that would look more at home in Shoreditch than a swank hotel in Manhattan. Resembling a small café, the tasty ground beef burgers and fries are first class and the vibe is spot on. Queues can sometimes stretch out the door but this burger joint is well worth the wait. 

Blooms Deli on Lexington Avenue was my breakfast destination before work each day and it gives you the full American service. Three eggs (not two!) with smoky bacon and sausages that were to die for. The service was superb with coffee hitting the table straight away and the food not long after.

As we all know, Aussies lead the way when it comes to breakfast so it was refreshing to find Ruby’s in Soho which is owned and operated by two friendly Aussies. As soon as I opened the door I was greeted by a ‘hello mate’ and that instant Aussie café feel where you know they will serve our famous ‘flat white’ cuppa.  Vegemite on toast is available and Weet-Bix are also on hand for any home sick Aussies.

Check out more of Chris’s Kitchen articles

Immediately after breakfast we hit one of my favourite shops in the world, Saturdays on Crosby Street, for another great coffee and a chill out session in the back garden. Saturdays is a surf shop/clothes shop/café with one of the best cultural scenes in Soho and ambience to die for. Surf documentaries are played on the shop wall alongside works of art and antique boards. A photo shoot by the resident photographer was happening while we were taking in the scene and in between New York rain showers he was snapping shots of the latest long board to hit the shop for the next summer season. 

However despite my love for all the places above, my all time favourite find of the trip was Red Rooster in Harlem. It has to take first prize for their great food, service and atmosphere. When my friend suggested Red Rooster, immediately images of the old quarter chicken and chips from back home were flashing through my mind. But Red Rooster in Harlem is nothing like the Aussie fast-food franchise and is the hottest thing around. Booking a table at night can be a three month process and lunch can be just as challenging. Red Rooster had been an institution for many years in Harlem serving traditional southern dishes of fried chicken and their famed corned bread until Marcus Samuelsson revised the original site and added his own twist to the menu but still keeping the traditional dishes.

We started with the corn bread with a sweet tomato and raisin chutney and hand whipped butter. Tasty and perfectly baked we could not wait for our main courses. Southern style fried chickens served with homemade romesco style sauce, I asked for the recipe and my request was politely declined.  My chicken was lightly fried, crisp and succulent. Simple and perfect in everyway.

My friend chose the catfish. Now coming from Oz, I would never dream of ordering such a fish but this dish was outstanding. Perfectly cooked, the fillet of catfish was baked with southern spices while resting on black-eyed peas and collar greens (thick leaf spinach which is the hottest ingredient on menus right now). The fish was sweet and tasty and jammed packed with flavour. Desserts were just as tasty and the wine list has bottles for every budget. This restaurant is buzzing and jammed pack with customers from Downtown to the upper eastside.  Harlem is an up and coming area and a place to watch. Get there before it is never the same again!

Another place to watch is Williamsburg in Brooklyn; this suburb was once an area one would not venture into but has now become a place to be. Bedford Avenue is amazing with café’s, street markets and pizza restaurants popping up everywhere. It’s cool, n ‘in’ and worth checking out. On Sundays during summer the flea and food markets offer great food and real coffee with an amazing backdrop of Manhattan to take in while relaxing the arvo away.

Chris’s list of favourite foodie places to check out in NYC:

Ruby’s

Red Rooster Harlem

Saturdays

The Gramercy Tavern

Fornino Brooklyn

The Modern

ABC Kitchen

Blooms

Clinton Street Bakery

The Burger Joint

The post The best places for food in New York appeared first on Australian Times News.

GETTING out of bed early on Saturday morning can always be a struggle, especially after a big week of work or a Friday night out with mates. But if you manage to do it — you will get the chance to explore some of the finest hidden gems of the English capital.

London has some of the best markets in the world for food, coffee and produce, and gives you the chance to discover new and tasty products directly from British and European farms.

Farmers markets have now cropped up in almost every borough in the city and they really support the community by bringing people together with the freshest produce, as well as passing on the wealth of knowledge, information and cooking tips from the various stallholders.

There is always a sense of calm around the markets, even when we’re dodging each other, hands full and around our favourite pork roll with that delicious homemade applesauce, or holding bulging bags of tasty pastries that won’t last the trip home.

Nearly all stallholders will offer a taster of their produce, which is why farmers markets are a favourite of mine. They evoke new ideas and recipes, and for me as a chef, that is exactly what I am after. I can take any new ideas back to the kitchen, place them on our menus and help inspire both our customers and the young chefs working with us.

A great example of a new culinary discovery that I’m into at the moment is a hard Swiss cheese ball I found at the Sloane Square markets. Called the Belper Knolle, this cow’s milk cheese is rolled in pepper, salt and garlic and slowly matured to a Parmesan consistency. It is a real delight and a huge favourite of mine at the moment. We shave wafer thin slices of the cheese to create a fantastic winter salad and it’s also a great touch to soups and pasta dishes.

Below is a list of exciting markets I know you will enjoy. My advice is to get out there, chat to the vendors and stallholders, sample their fare and buy some great produce. Then rush back home to whip it into a feast your mates will rave about for ages. Happy cooking (and exploring)!

Chris’s favourite markets in London

Borough Markets — One of London’s top tourist and foodie destinations the city has to offer. Crowded and full but always a great morning out. Head to London Bridge tube.

Broadway Markets — These are one of my all time favourites. The oldest chartered markets in the city, they’ve got a cool vibe and great coffee. Well worth the trip. Bethnal Green tube or London Fields.

Brixton Markets — Head here for a chance to grab some Caribbean and ethnic spices and loads of ideas. Jump off at Brixton.

Islington Markets – For fresh produce and great pubs to visit after, these are tucked away off Upper St (sort of midway between Angel and Highbury & Islington tubes).

Wimbledon Markets – For fresh produce and inspiring ideas for the kitchen, you can’t go past SW19 (get off at Wimbledon Park).

Chiswick Markets – Offering all things food, from growing herbs to free range chickens and meat. Tucked away down near the river, once you have finished you can wander down the Thames to your favourite river pub. Use either Chiswick or Barnes Bridge rail stations.

Clapham Markets — On the quaint Abbeville Rd, these are awesome for a great variety of produce and a chance to stock up the fridge for the week ahead. Wander down from Clapham Common or up from Clapham South.

Camden Markets — What’s not to love about exploring culinary delights from around the globe and then browsing the knick knacks and cheap clothes on offer in Camden. Get retro, get emo, get funky, just get there! Use Camden Town tube — the food markets are in The Stables, by the canal.

Partridges Food Market — When the Duke of York square comes alive with tasty produce, you’re in for a treat. Be sure to check out the Jumi Swiss cheese stall and try the Belper Knolle. Delish! Just down from Sloane Square station.

Check out more of Chris’s columns, or follow him on Twitter @ChrisArkOnFood

The post Making the most of London’s markets appeared first on Australian Times News.

ONE of the simplest ways to add flavour and depth to any dish is with a drizzle of flavoured oil or a tasty dressing. In most kitchens I have worked in over the years infusing oils has always been a priority.

A quick slash of flavoured oil to pasta, steak or your favourite salad will always have your mates coming back for more.

Flavoured oils are a great sharing addition to any pantry, will cost pennies to put together and will keep for months on end.

The biggest one off buy is the oil. Several oils can be used to make the infusions. In the commercial kitchen we use Grape seed oil which has a very subtle flavour and allows the ingredients to shine through. Olive oil can be used but we tend to use it in its virgin state as it has its own distinct flavours and uses.

Grape seed oil can be picked up at any major supermarket; however a good quality light vegetable oil can also be used instead. The basis behind making oil infusions is to allow the desired ingredients to impart their flavour in the oil. You can infuse the oil with most ingredients. Remember to add a little heat and allow the oil and ingredients to stand and infuse before storing in the pantry.

Lastly, a big thanks to my mate Dave Walker for his ‘saucy’ contribution last week. Dave’s an avid home chef who will corner anyone at the pub with hours of conversation about food. Keep it up mate. As for the rest of you, enjoy the oils and happy cooking!

Chris’s TOP flavoured oil recipes

Rocket and chilli oil

What you need:
500ml of Grape seed oil

250g fresh rocket lettuce

1 red chilli

1 garlic clove

What to do:
Place the oil in a small sauce pan on a low heat.

Add the chilli, garlic and rocket.

Allow the oil to infuse for 5 minutes and remove from the heat.

Strain the ingredients, bottle and keep in the pantry.

Serving suggestions:

Penne pasta with prawns

Lamb cutlets with charlotte potatoes
Parmesan Oil

What you need:
500ml of Grape seed oil

1 small piece of parmesan oil

½ teaspoon of sea salt

What to do:

Place the oil in a small pan along with the parmesan and salt.

On a low heat allow the oil to infuse for 30minutes.

Remove from the heat and allow it to cool for several hours.

Strain and place in your favourite bottle.

Top tip: Don’t throw away the rind of the parmesan as it makes a fantastic infusion and addition to soups. All you need to do is give it a quick scrub and add it to your soup before serving.

Serving Suggestions

Spaghetti pasta with pesto

Rocket salad with sun blushed tomatoes

Minestrone soup

Potato salad

Lemongrass, ginger and lime infusion

What you need:
2 stalks of fresh lemongrass

1 small knob of fresh ginger

2 kaffir lime leaves

500ml of grape seed oil

What to do:
Place the oil in a small pan on a low heat.

Take the lemongrass and using the back of a knife bash the stalk to release the juices. Place in the sauce pan.

Pound the ginger in a similar fashion to the lemongrass. Place in the sauce pan.

Remove the zest of the lime and add to the oil.

Allow the oil to infuse for 30 mins and remove from the heat and allow to cool.

Place all the ingredients and oil in a bottle and place in the pantry.

Serving suggestions

Pan seared salmon with bok choy

Glass noodle salad with tiger prawns

Vodka and lime shooters

Chris’s list of favourite oils to always have on hand:

Chilli oil

Basil oil

Roasted garlic oil

Smoked paprika oil

Preserved lemon oil

Balsamic and olive oil

The post Adding flavour and oil to your pantry and palate appeared first on Australian Times News.

GAME season has well and truly kicked off this month and I, for one, am excited!

This week, I will introduce you to some different varieties of game available here in the UK and also introduce you to my good mate ‘Dash’ from Carlisle (way up north near the Scottish border) who is one of the country’s best game distributers. All his products can be posted to your door within days and he has supplied so many tasty fillets of kangaroo for mate’s birthdays this year that they have nicknamed him ‘Skippy’.

The majority of good butchers in the UK embrace the game season. They fill their counters with game birds that are ‘oven ready’, as we call them in the restaurant game. This means you won’t need to prepare or handle the meat too much which can be off putting if you are new to English game.

The great thing about living in London is you can easily go to the local butcher and buy everything from pigeon wrapped in pancetta or bacon; quail tried and stuffed with herbs; or venison diced and ready to panfry…

Don’t be put off by the stronger cooking aromas, as the end result is well and truly worth the effort.

As in each of my features, I try to get every reader cooking something new and broadening their culinary skills (so as to impress the mates when they come around). We just don’t have the same variety of game available back home so now is a great chance to try a number of unique products that this country has to offer. Each of the following recipes will make a beautiful dinner for two, so be it a special date with your partner or just impressing the housemates, get some tasty cuts from your local butcher or from my mate Dash (Bellsfishmongers.co.uk) and enjoy!

Game to watch out for:

Pheasant, Partridge, Quail, Mallard (wild Duck), Venison, Grouse, Pigeon

Recipes 

Pigeon wrapped in pancetta, chili, rosemary with roasted squash

What you need
2 x whole ‘ready to roast’ pigeons wrapped in pancetta (ask your butcher to do this for you)

2 cloves of garlic

½ tsp of dried chili flakes

4 sprigs of rosemary fresh

1 x small butternut squash or pumpkin

0live oil

Sea salt

Cracked pepper

What to do
Preheat the oven at 180 degrees.

Chop the squash into small chunks and toss with olive oil, chili flakes and salt and pepper.

Take a small roasting tray, place the seasoned pigeons in the tray and scatter the squash around the birds. Throw in the cloves of garlic and rosemary sprigs.

Place in the oven and roast for 35 minutes.
Test the birds are ready by slicing into the leg joints and there should be a light pink tinge when ready.
If you would like it well done, place it back in the oven for a further 10 minutes.
Black pepper venison fillet with baby golden beetroots, spinach and blackberries

What you need
2 x 180g 8oz trimmed venison fillets

6 x golden baby beetroots washed with stalks removed

2 x good handfuls of baby leaf spinach

100ml of white wine vinegar

2 cloves of garlic

Pepper mill with loads of black pepper corns

Olive oil

Sea salt

Handful of fresh blackberries

What to do
Take your best frying pan and pre heat on a medium heat on the stove.

Crack a large amount of black peppercorns onto a cutting board covered with cling film/Glad wrap.

Season the fillets with the sea salt and a touch of olive oil.

Take the fillets and lay them onto the cracked peppercorns so that the fillets are covered with the black pepper.

Place the golden beets into a saucepan of water and add the white wine vinegar, garlic cloves and a tablespoon of salt. Boil until the flesh is easily pieced with a fork. Peel and set aside on the warm part of the stove.

Add olive oil to the fry pan and when the oil is hot, place the fillets onto the pan and brown off the venison until golden all over. Add extra oil if the pan is looking dry. Continue to cook for 7-8 minutes.

Do not over cook, as the venison will become dry and tasteless.

Throw in the blackberries and sauté just before removing the fillets from the pan. Toss the spinach in the pan and allow the leaves to soften.

Thinly slice the beets and toss with the spinach and blackberries.

Kangaroo casserole with red wine, shallots, new potatoes and smoked bacon

What you need
300g of diced kangaroo haunch

1 cup of plain flour for dusting the meat

1 onion diced

1 carrot diced

1 stick of celery diced

3 cloves of garlic

2 slices of smoked bacon

1 cup of red wine

1 ltr of brown beef stock (available in supermarkets)

5 sprigs of thyme

5 shallots peeled and halved

5 baby new potatoes

Salt and black pepper

What to do
Take a heavy based saucepan and place on a medium heat.

Place the flour in a shopping bag and season with the salt and pepper. Add the meat and shake so the meat is dusted in the flour. Remove and shake off any excess flour.

Add olive oil to the saucepan and add the meat and brown off until golden. Don’t let the meat stew! Add the garlic, carrot, celery, onion, thyme and smoked bacon. Brown off and add the red wine. Reduce the wine to a glaze and add the stock.

Make sure the meat is covered. Once the stock has boiled turn the stove down to a slow simmer and cook for 3 hours.

Add the potatoes and shallots after 2 hrs of cooking and check the stock levels, add more stock if need be.

The casserole is ready once the meat is tender and falls apart easily.

The post Finding the best taste when cooking English game appeared first on Australian Times News.

NOTHING will bring your mates running into your kitchen like freshly baked bread.

In the restaurant game, the bread offering can make or break the start of a great meal. And in the last five years, the baking industry has lifted it’s game to new heights, with the number of artesian bread varieties available catching up to us back home!

When we talk bread we tend to think of the Italian ciabatta, the mighty white loaf or the French baguette.

But I know these days we are also soaking up our Brick Lane curries with a garlic Naan (that most of us never tried back home) or the delicious Berber bread (soaked with honey first thing in the morning) freshly discovered on that trip to Morocco.

The fact is, making bread is simple and easy and won’t break the bank. It will actually save you money and give you full brownie points with your mates. Try out these recipes and turn your kitchen into a bakery everyone wants to come to.

There is one last thing to remember: PRE HEAT THE OVEN BEFORE STARTING!

Irish soda bread
Irish soda bread is very easy to throw together and is a loaf that doesn’t require yeast or proving time (proving time is the the process which allows the dough time to rise and be worked and kneaded back before baking).

What you need

150g wholemeal flour

100g self raising flour

1tbls bi-carbonate soda

10g salt

75g runny honey

225g buttermilk

What to do

Preheat the oven at 180 degrees

Place all the dry ingredients into a bowl , make a well in the centre and pour in the liquids

Mix until it forms a soft dough (if the dough is sticking to the sides of the bowl add a small amount of flour)
Take a lined baking tray and place the dough onto the tray and form into a loaf shape for baking

Take a sharp knife and slash small slice on the surface of the loaf

Bake for around 45 minutes or until the bread sounds hollow when tapped on the bottom of the loaf

Focaccia bread
The good old classic Focaccia cannot be left out of this week’s feature. Nothing beats the taste of the sea slat and the smell of the rosemary filling the house. This is a great bread for making sandwiches the next day or dipping in olive oil and balsamic fresh out of the oven.

What you need

500g strong bread flour

20g semolina coarse

15g yeast

10g salt

50g olive oil

320g water

4 tblsp olive oil

½ cup of pitted and sliced green olives

Rosemary

Rock salt

What to do

Preheat oven to 250 degrees

Mix flour, semolina and yeast

Add salt, olive oil, water and half of the green olives but reserve a small amount to sprinkle on top Knead on a clean, non floured surface for 10-15 minutes

Place in a floured bowl for an hour in a warm place until it doubles in size

Place the dough into an oiled pan/tray and prod out

Drizzle the olive oil over the top

Cover with a tea towel and leave to rest for 45 minutes

Prod again and rest again for 30 minutes

Prick the dough with the rosemary, sprinkle on the rock salt, remaining green olives and put in the oven
Turn the oven down to 220 and bake for 25-30 minutes until golden brown

Naan bread
Taking things over to the other side of the world, here is one of my favourite naan bread recipes. It makes me want a curry just thinking about it!

What you need

250g/9oz plain flour

2 tsp castor sugar

½ tsp salt

½ tsp of baking flour

110-130 mL milk

2 tbs of vegetable oil

What to do

To prepare the dough, sift the flour, sugar, salt and baking powder into a bowl

Mix the milk and oil together in a cup and pour into the bowl

Bring the flour together to form a smooth dough. Knead well and add extra flour if the ball is too sticky

Place the dough into an oiled bowl, cover with a damp tea towel

Allow the dough to rest for 10 minutes

Divide the dough into 4 balls and allow to rest once again

Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat up

Take the naan and roll out the breads to the traditional tear shape and sprinkle over your favorite topping, dried chili, garlic or just plain naan

Place the dough onto the heated tray and grill until the bread is a light brown color

To finish, brush the breads with a little salted butter before serving

For an extra garlicky taste – you can add chopped garlic to the naan during the cooking process and sprinkle fresh coriander when it comes out of the grill

Don’t forget to follow me on Twitter at @ChrisArkOnFood for foodie updates and updates from the many food markets around London. 

The post It’s all in the dough appeared first on Australian Times News.

AS one of the main men running the kitchen of London’s famous Claridge’s restaurant, Chris Ark knows more than most about managing one’s health and that of his staff. This week he gives us some tips of how to stave off the dreaded cold and flu’s, starting with his wise adage: “the best time to treat a cold is when you don’t have it”.

Prevention is always better than cure. That’s my old philosophy. But with winters onset immanent and some of us already being struck down with the sniffles,  I’m pleased to say that the same fruits and vegetables that keep colds and flu at bay, will also help you get rid of them faster.

No treatment of colds would be complete without the addition of Vitamin C. My list below features the all time legends of the Vitamin C world.

There are NO excuses for not kicking a flu or cold this winter.  As mentioned last week, the streets of London are full of stores and farmers markets that are overflowing with inexpensive fruit and veg! So look for the bowls, stock up on vitamins and stay healthy.

As with most things in life making it ‘all fun and no work’ is the key to success. Having the right juicer that appeals to you and selecting that all time favourite glass will help to motivate you as the cold weather kicks in. Many shops like Argos have a great range of juicers at great prices. The cost of the juicer is far less than the cost of missing a big night out with mates!

And don’t forget, if you’ve got any leftovers from the recipes and ‘concoctions’ below – don’t’ waste them down the sink, freeze them and take them to work!

Here are my top ingredients to look for:

Five tasty recipes to get you through the winter blues:
(Remember to give the fruit a wash before blitzing)

Pineapple — ginger — peppermint — strawberries and dash of fresh lime
Dice all the fruits except for the lime. Blitz the fruits and pour into your favourite glass. To finish, squeeze half of the lime into the drink and enjoy!

Blackberries — beetroot – apple — kiwi fruit — lemon juice
Peel your kiwi fruit and beetroot with a potato peeler or small sharp knife. Dice all the ingredients and blitz for 10 secs. It’ll be a mean colour with a killer kick. Yum.

Carrots — pear — oranges — pomegranate
Give the ingredients a good wash but make sure you don’t peel the carrots, the skins hold most of the goodness. Dice the pears and remove the seeds.

Quarter the pomegranate and scrape out the seeds. Place in the juicer and blitz for 10 seconds. Pour into the favourite glass…

Spinach — apple — carrots — pineapple — mint
Wash the spinach leaves, dice the apple removing the seeds, dice the carrots and pineapples. Remove the leaves from the stems of the mint and wash with cold water. Place into the juicer/blender and blitz for 10 seconds. 

Banana — pineapple — honey — orange juice
Dice all the fruits and place into the juicer/blender and a tablespoon of honey. Blitz for 10 seconds.

If you like your healthy shakes a bit smoother, feel free to blitz longer than 10 seconds. Experiment a little and come up with some super shakes that match your tastebuds. And of course, if the shakes and fruit don’t work and the pain persists…please see your doctor.

Don’t forget to follow me on Twitter @ChrisArkOnFood 

The post I’m sorry but it’s time to talk cold and flu appeared first on Australian Times News.

This week, Claridge’s chef Chris  Ark is hoping to quell any feuds with some handy tips and help bring the household together “through our stomachs and the love for good food”.

He’s also got those essential ingredients that won’t break the bank and shares his favourite spaghetti bolognaise recipe for the perfect spag-bol, lasagne or meat-filled toasty.

In the fridge

1. Yes, it’s ok to divide the fridge space up.
2. Leave the crisper/bottom box free to create a communal fruit and vegetable store for everyone to use.
3. There are loads of street markets and stores around London selling £1 bowls of fruit and veg. Grab a couple, add them to the chest and look like a hero to your housemates.
4. Think about how much food you actually throw out . Going out to eat a couple of times a week may mean the old fruit ad veg suffers. Why not share it with your mates!
5. Keep the shelves free and fill them with flavoured oils, curry paste and marinades. Why not introduce some Thai and Malaysian curry pastes which cost nothing at all. Up the spice factor and the food will not only taste great but last longer!
6. The average share house, with 4-5 people, has equally the same number of tubes of butter in the fridge. These take up room and leave no space for the tasty stuff. Why not set up a weekly share shop and save on space and cash.
7. Invest in a juicer. Using those cheap bowls of fruit you bought, get together and start juicing.
8.  Get a tear-off notepad to place on the front of the fridge and leave notes to advertise what is available from your shelf to eat. Don’t let your food go off, there’s always a roommate who has been eyeing off what’s on your shelf! And make sure you do this before you go on holiday.
9.  Let’s not forget the freezer! Don’t let it build up to form an iceberg of leftovers. Asian stores and major supermarkets have a large range of snap frozen prawns/scallops. Buy a bag and then all you need to do for a quick and easy dinner is to reach in, grab 4-5 pieces, defrost them while making a tasty tomato basil sauce and within 15 mins you will have a fresh tasty prawn pasta sauce for under a fiver!
10. Have mystery cook offs! Best held on Sunday nights after a big weekend. Clear the fridge and come up with a 2 or 3-course meal to remove any leftovers in preparation for the big shop, early in the week.

In my kitchen we run a strict ordering system so we only ever have fresh produce on hand. Each day the fridge is cleared and stock rotated. This is something we all can get into to ensure we are eating well and staying healthy.

Essential ingredients

• Red and green chillies — cheap and keep forever in the freezer.
• Thai/Asian spices and pastes- inexpensive and great for rubbing on veggies and meats for the BBQ.
• Fresh fruits and veg — don’t over look the £1 bowls.
• Flavoured oils — Chilli, garlic, classic French, lemongrass, basil oil. Splash on a salad or pasta and look the bomb.
• Bags of snap frozen prawns and scallops — look for the bags with resalable packaging. Cheapest and best investment to tasty stir fry’s and pasta’s
• Garlic, garlic and more garlic! Nothing adds flavour to a dish like throwing in a clove or two.
• Hard herbs — lemon grass, rosemary, bay leaves, kaffir lime leaves… Keep the leaves in the freezer and they will out live religion!

This week’s recipe:
Bolognaise sauce

What you need
1 kg of good quality beef mince

2 cloves of garlic

1 small white onion finely diced

1 carrot also finely diced or grated

½ stick of celery finely diced or grated

3 small tins of crushed Italian tomatoes

2 bay leaves

Pinch of dried chillies

Pinch of dried oregano

What to do
Take a heavy based pot that will be large enough to hold all the ingredients.

Splash in some cooking oil and bring to a warm temperature.
Add the mince and allow the mince to brown off – adjust the heat if it goes crazy. The mince will release all it’s juices and moisture – allow this to cook out until it becomes dry looking.

Add the carrot, onion, garlic, chilli, celery and bay leaves.

Cook off for two mins and then add the tomatoes and stir.

Turn the heat down to a gentle simmer and allow the mince to cook for an hour or two. If the liquid is running low top it up with a little water to keep a sauce consistency.

The sauce will be ready when it takes on a brown saucy colour.

It should not be bright red but rich and aromatic.

Sprinkle in the oregano and season with salt and pepper.

The post The fridge organiser: Top tips for the shared household appeared first on Australian Times News.

THIS week in Chris’s Kitchen, we unravel the names and the myths, and attempt to steer you in the right direction to enjoy sustainable seafood here in the UK.

Don’t be put off fish just because you are living in England. Britain is surrounded by some of the world’s most pristine waters and with the recent big push for Marine conservation, the seafood industry is in a very healthy state.

The list of fish here can be found in major supermarkets, but seek out small local fishmongers which we all should be supporting. Befriending your local fishmonger will give you the chance to buy the freshest produce available and introduce you to new and tasty varieties of seafood. And don’t forget to always look for the MSC (Marine Stewardship Council) stamp of approval or eco-labeled fish that certifies correct practices are used to harvest the seas.

The great fish fight

The UK has many varieties of flat fish which, to be honest, when I first arrived was somewhat alien. But once I discovered the sweet taste of Dab, sole or turbot, I was hooked straight away.

You won’t get the bright colours of our coral trout or red emperor fish (and the Pollack and haddock do look like they may have been hit with the ugly stick) but what you do get is some of the best fish in the world, for frying, steaming or however you like them cooked. Check out our easy to convert list, and test your tastes of Aussie fish against the best of Britain.

Aussies v the Poms

Top Australian table fish and their British equivalent:

Barramundi  – Cod/Coley/Pacific Cod

Flat head — Gurnard/ Dab

Whiting  – Whiting but not as tasty as ours back home

Snapper  – Coley/Halibut/Pacific Cod

John Dory   – John Dory/Dab

Coral trout — Turbot

Tasmanian Salmon — Loch Duart salmon

Fresh water trout — Scottish or WelshTrout

Calamari/Squid- Scottish Calamari

Bream — Bass/ Bream-farmed

Whole roasted Dab with smoked bacon, rosemary and lemon

What you need

1 small Dab- cleaned and skin scored- ask your fish monger to do this

–          150ml olive oil

–          70grams of diced smoked bacon or pancetta cubes

–          2 sprigs of rosemary

–          pinch of maldon sea salt and black pepper

–          2 cloves of garlic peeled

–          150ml of dry white wine

–          grilled slices of lemon

What to do

Lay a large sheet of foil on a chopping board. Drizzle with olive oil and salt and pepper before placing the fish on the foil.

Stuff the cavity of the fish with the rosemary, smoked bacon, garlic and lemon slices.

Drizzle the top of the fish with the seasoning and oil and remaining slices of lemon.

Wrap and seal the fish in the foil and place in a pre-heated oven for 20 minutes.

Remove the fish from the oven and place on a large platter. The fish is cooked when the fins are easily pulled from the body.

Serve with fresh salad or steammed garden fine bean

The post The fish converter – helping Aussies understand British seafood appeared first on Australian Times News.

Brisbane born, Chris Ark started his career in the kitchen on Hayman Island in 1996 and since then has worked in Italy, Spain, Singapore, and New York. The past five years have seen Chris based in London under the tutelage of Gordon Ramsay, where he has held roles as Head Chef at renowned gastropubs The Devonshire and The Warrington before his recent appointment to Claridge’s. An expert in the kitchen but also supremely knowledgeable in the perfect paddock-to-pan transition, Chris has relied on 15 years of experience to make him into one of the most exciting Aussie chefs in London.

“Travel has been a huge influence on my food and living in London has exposed me to new and exciting cultures,” recalls the suave, young Aussie chef. Chris will have weekly tips, recipes, ideas and features about everything and anything culinary and you can follow him in our free weekly newspaper, here online or on Twitter at @chrisarkonfood .

BBQ prawns with Chermoula and Moroccan flat bread

This week’s recipe is one to get in before summer well and truly fades away. It is ideal for large parties, a great addition as a starter for two and is an easy option, perfect for those first impressions that you want to last.

My big tip is to buy fresh prawns from your local fishmonger or local supermarket. Look for the plump eyes, with all legs and antenna intact. Check for a distinct, fresh ocean aroma.

What you need:

Prawns:

6 fresh large green prawns

Chermoula:

1 large bunch of fresh coriander washed and finely chopped

½ teaspoon chilli powder

¼ teaspoon of soaked saffron threads

Juice of half a lemon

4 cloves of garlic pressed or finely chopped

2 teaspoons of paprika

1 tablespoon of ground cumin

1 teaspoon of freshly ground ginger

5 teaspoons of vegetable oil

Bread:

2 Moroccan flat breads — available from all good Moroccan delis

What do to:

Carefully remove the outer shell of the prawn leaving the head and tail attached. With a sharp knife slice down back of the prawn and remove the intestine. You can buy ready to eat prawns but they are never as tasty!

Place the coriander and the dry ingredients plus vegetable oil into a mortar and pestle (if you have one) otherwise into a large jug and use a hand blender. Blitz the ingredients together until they form a paste and are well combined. Add the lemon juice, then taste. There should be a nice balance of spiciness and aromatic flavours of cumin and coriander.

Use a bowl to mix the prawns with the chermoula and allow to marinate.

On a hot grill or heavy based fry pan add a splash of oil. Carefully place the prawns on the grill and cook for 2 mins on each side.

Using good quality flat bread from Moroccan or Algerian specialty shops, place the flat bread on a grill and warm through.

Serve the prawns with a wedge of lemon and a simple salad of green olives, cucumber and dice tomatoes.

Don’t miss next week’s article.

The post Welcome to Chris’s Kitchen appeared first on Australian Times News.