As a very busy food consultant who some how juggles  my full working life with a very busy household…. putting a delicious, varied, exciting, economical, quick meal together in 20 minutes –  well yes it can even daunt me! Really – well not often but lately I have been racing around with International, interstate and local travel doing demos, TV, food styling and loads of recipe developement – and don’t forget my forever hungry teenage family… so my KitchenAid is yet again my savour.

The MVSA Rotary Slicer Shredder – ‘she’ can do it all! “Various slicing, shredding & grating of just about everything in my fridge helps me create within minutes.

The attachment has a series of stainless steel drums that fit into the housing of the attachment and slice, shred or grate away from speed 1 right up to speed 10 ( I due to time, or lack of  often work on speed 10). As the attachment is continuous I find this incredibly fast as you simply keep adding ingredients -

So what delights have I made this week - sensational nachos (shredding and slicing the onions, carrot, celery, chorizo (secret special ingredient), and garlic which all form the base of my sauce with a can of tomatoes. While this is simmering for 5 minutes or so I am shredding the combination of cheese (mozzarella & cheddar). A quick layering of yummy sauce, corn chips, cheese and repeat and into a smoking hot oven for 5 mins and there it is with a huge dollop of sour cream and diced avocado.

Italian Summer Salad

The next night grilled soy splashed chicken breasts with a tremendous salad of lettuce, radish, celery, carrot all tossed with garlicky vinaigrette (yes that’s it – crisp & scrumptious).

Potato Au Gratin

Last night – super quick potato au gratin (combo of standard & sweet potato with a little onion, drizzled with a light reduced fat cream & milk and topped with grated reduced fat cheese. This is served with oven baked salmon steaks – thrown into the oven in the last 8 minutes of cooking. Oh and salad – yes it drives my lot crazy… but I love salad. Often sliced (with the slicing blade) or coarsely shredded (change the texture, changes the moth feel and look).

French Style Apple Muffins

French Apple Muffins: are just  fabulous served as a straight muffin it self or warm straight from the oven with a little ice cream, makes a good ‘pudding’.  I always have apples, flour, eggs etc so these feature regularly. and yes i can quickly adapt plain flour for gluten free if required.

Oh yes that evening meal can so easily be quick & delicious – thanks to my KitchenAid… yes I am still obsessed!

Hot X Buns

In my family you only ever ate Hot Cross Buns on Good Friday and maybe eat the left overs on Easter Sunday.

However, in these modern times they are literally on the shelves at all supermarkets just after Christmas – oh my Presbyterian grandmother would be mortified!

The history of this lightly spiced fruit bun is a fabulous read – there are some conflicting stories out there – some from ancient Greece and from the Saxons who also ate buns marked with a cross in honour of the goddess of light – Eostre.  Christians however, believe the cross placed on the top of the buns signifies Christ’s crucifixion.

Which ever the case they are truly part of most Easter gatherings and can be enjoyed for breakfast, morning tea, after lunch and supper – seems the more the better!

Now the best buns ever in my opinion are from a sensational baker in St. Kilda – Daniel Chirico –wow can he make a fabulous bun. Now as many of you know I am gluten intolerant and if anything makes me ‘break’ my gluten free eating it is a bite of one of his buns (and yes, I will suffer the consequences)!

Gluten free buns are available from health food shops and I have a tried quiet a few– but really, they miss the mark for me…. I have also tried to mark great gluten free versions too, but so far they are ordinary. Sadly I have not yet mastered the art of a good gluten free bun, so more testing is required and this recipe sits on my to do list. Thankfully plenty of good chocolate is easily found and this happily keeps me more than satisfied over Easter.

For the wheat loving and eating ones  here is my twist on home made buns… made super easily with my KitchenAid stand mixer – in a method as easy as 1, 2 3 eat! I have added a touch of cocoa which you can simply leave out. If this twist doesn’t suit you.  The cross is made from marzipan (a favourite of mine) and available in all supermarkets in a ready to go block. Rolled out with the KitchenAid pasta roller it makes a delicious sweet ‘cross’. If you don’t have a roller attachment, you can simply roll out the marzipan by hand.

Happy eating and happy Easter everyone, we will all be back to eating moderation next week!

But when traveling often you need to compromise and PLAN. The eating planning really starts with the plane trip.  Yes, we all hope the airline will supply something delicious and eagerly await each meal. …. hungry or not!

I am presently three quarters the way through a marvelous trip to the USA and not only expect the food I like to eat but insist upon it. But the plane trip is the first caution for me – being on gluten free diet is so simple as long as I mention this to the travel agent and magically my own purpose made meal arrives. And yes this way it is fresh, well prepared and satisfying. I have peeked over the years at other special meals – vegetarian, low fat & kosher meals – they all looked rather good too.

Water – goodness I can’t get enough of it and order 2 bottles or glasses at each opportunity – this of course keeps me hydrated and allows for the much needed exercise taking many trips to the bathroom!  Wine with my lunch, maybe 1 glass but on long flights I have to be honest – the more water the better, mixed up with the odd juice or mineral water.

Now I often wonder just how much we need to eat on a long flight – apart from a walk up and around the aisles or a visit to the bathroom, we don’t do much for hours and hours. A great array of snacks…..fresh fruit, biscuits, nuts and icy poles is available if not regularly offered. Of course this all depends on the airline.I can’t say I enjoy these long flights but I am lucky enough to regularly venture overseas and many of flight these flights are 12 – 16 hours plus if not into the 20 hour flight.,

 So here is my personal list of survival for the flight:

1. Discuss food intolerances with your travel agent or if booking on line write into the comments
2. Dress in comfy light yet warm clothes with a light pair of socks (I pack a small bag with ‘arrival’ clothes I pop on as I freshen up before arrival – yes I must always look fabulous and arrive looking fresh)!
3. Except and drink as much water and as often as you can – I always ask for two glasses / bottles – not one.
4. Limit snacking and high sugar or salty foods
5. Don’t eat the meals for the sake of it – if your not hungry why eat. Many nutritionists have told me to limit food intake as much as possible. Overeating and then sitting in a chair for hours afterwards simply makes me even more uncomfortable.
6. Walk around and up and down the aisles, stretch and sleep as much as possible.

 Smile and always hope for a magic upgrade – yes we all want to be closer to the pointy end.

  Stay tuned for more of my American eating travels…

Versions include beef only, a combination of beef & veal, beef & pork, beef & chicken liver, Chinese slant recipes with Asian mushrooms &  ketchup manis  and vegetarian styles ( made with eggplant and mushrooms). I also have a recipe I make usually in the cold of winter  made in one pot which includes cooking the pasta in the pot with the sauce!  A true  ‘one pot’ recipe.

Marcella Hazan is known as the mother of good Italian food.  Her beautiful Italian Cookbooks, explain the basics and essentials of producing a great Bolognese. I have for years read every detail and eaten many versions in many countries, restaurants and homes.  From this I have produced many delicious huge simmering pots and have my own authentic set of rules……

So what does make a great Bolognese?  Here is my 12 step guide to my fabulous slow simmer Bolognese –  

1.Choose a heavy based large saucepan – the heaviest base possible… it’s important to slowly & gently simmer that flavour into the sauce. The simmering time for a good Bolognese can be up to 4 hours or so.

2.Combination of finely minced beef and veal and definitely a little pork too– this adds that richness and yet a subtle softness. Pork is now widely & mostly used for the sauce in Bologna today. I always prefer to but a piece of beef, veal and pork and freshly mince with my Kitchen Aid food grinder. The other rule for the purest is not too lean. A little marbling adds great flavour.

3.Begin with a slow sauté of onion, garlic, celery & carrot in a good splash of olive oil and a knob of butter.  Cook the veggies until sweet soft and glossy, then remove from the pan and set aside.

4.Reheat the pan, adding another splash of oil and begin browning the minced meats. Browning well and breaking up those big lumps with a fork, really smashing it up.  Make sure the pan is on a medium high heat and don’t over crowd the pan – you will need to do a couple of separate batches. Make sure you brown the meat not stew the meat.

5.For hidden flavour: I add a minced anchovy or couple of chicken livers (finely chopped) into the pan with the minces –often I don’t mention this (especially to my children) but it always goes in – the flavour boost is amazing. The other goodies to add  is a rasher or two of chopped bacon or prosciutto.

6.Season well with plenty of good salt and freshly ground black pepper and return those sweat tender veggies to the pan with the browned meat.

7.Add a splash of milk and stir through cooking until evaporated … the milk protects the meat from the acidity and harness of the tomatoes which come next.

8.Tomatoes, tomato sugo and tomato paste- I add all three usually depending on what I have in the pantry.  Followed by a good glass or so of wine (usually something left from last night’s meal or something we might enjoy with the Bolognaise) …..It might be a full bodied red or crisp white. (both add a different flavour) But most importantly the sauce must be simmering so the wine adds flavour and not sharpness.

9.Pour in a litre or so of beef stock or vegetable stock (normally from a tetra pack), a little water, a good handful of freshly chopped herbs, a couple of bay leaves. Partially cover with a lid and SIMMER for least 2 – 3 hours – more time of you can.  Top up with a little stock or water as needed.

10. Just before serving add a good dollop of cream or knob of butter  (well this is optional) –but  this enriches the sauce. Taste for seasoning – and adjust

11. Cook up a huge pot of Pasta:  Fettuccine  / Spaghetti or Rag Pasta and yes I always prefer home made of course. See below

12. Serve with plenty of freshly grated Parmesan and a huge bowl of crisp salad greens.

Vegetable Spaghetti Bolognaise

Now in saying all of this there are times I need dinner on the table in 30 minutes or so  -  click the above picture for a QUICK family version.

Gluten Free Fettuccine

Finally, I mostly eat gluten free pasta – so here is my sensational gluten free version.

Buon Appetito!

JO

The response to my last blog ‘egg snobbery’ has been fabulous – yes many of us are confused about the ‘ good’ egg.  And it seems my few words helped many make the decision on what to purchase…. I have been delighted with the comments and discussions over last week or so.

The next question and or frustration with eggs are usually around poaching and soufflés – eek.  So yes I think we will tackle these queries….. Because once mastered they will so become part of your weekly / monthly success repertoire

So hang onto to your hat (chefs’ of course) and let’s look at the perfect poached egg –

The RULES:

1. Purchase the very best FRESH eggs you can afford either form the market, off the farm (oh that’s really lovely) or from the supermarket. A super fresh egg will sit high and perform well.

2.  The pan: you need a good one with a nice high side and heavy base. A good 7 cm plus is required and a base that allows an even heat. Now i have to tell youI  use Profiline Pans (look for these at your local specialty cookware shop) – they never let me down on any cooking task.

3. Vinegar – any sort will do… yes it can be very cheap and very plain if you like and add  just enough to assist in the egg white in setting quickly

4. The other necessities: a slotted spoon, a bowl of cold water (to pop the cooked eggs into) a small bowl or jug to pour the raw egg from.

5. Have the toast nearby and ready….. keeping warm if possible.

Step by step:

1. Bring the pan of water (with about 3 tablespoons vinegar) to a gentle boil – lots of small bubbles needed.

2. Crack the egg / eggs into a small bowls – one at a time only added to the water.

3. Swirl the water to create a little ‘whirlpools’ and pour the egg very close to the surface of the water. Repeat this for a maximum of 4 eggs at once.

4. Simmer about 30 seconds then gently remove each egg with a slotted spoon.

5. Drop the eggs into a bowl of cold water for a few seconds to set.

6. Trim  the edges of the egg with kitchen scissors or a little knife to even the shape

7. Serve  on toast, salad, wiltered spinach or sautéed mushrooms – season with a little good salt and freshly ground black pepper – yum!

Now the PERFECT Soufflé – yes will chat about that one soon!

My preference is direct from the farm, fresh as possible  and free range-  so I buy as often as I can from the ‘egg lady’ at the market. … I love to look at the eggs and select what we decide is the best on the day!  I do have my preferences and often choose brown eggs.  Various varieties of hens produce brown eggs (I am told they eat more so this can make the brown eggs a little more expensive).   Some say its silly really as the colour of the shell in no way reflects the flavour – well  a lot say that, but I am one of the ones who believe they do taste better.. And of course they look wonderful.

If you think about it, happy hens have got to make good eggs – it’s that simple. I still adore the rich deep yellow gold orange colour of a good yolk. My scrambled eggs, omelettes and sponge cakes look like I have popped a little food colouring into them! That might make some of you giggle, but it’s the truth.

When I have to, I of course purchase eggs from the supermarket – now this is the worry because it is hard trying to work out what all these ‘cartons’ are promising. There are just too many various boxes, colours and information  ……

A happy hen makes a great egg – so if hens can scratch around, merrily pecking at good quality food in a little sunshine they are going to produce better quality and it’s a much nicer existence for them.

 My top choices from the supermarket:

• Organic 100% –   you will also find a logo and cert number. Normally speaking if a box says Organic it is… but it is a bit of work to get this certification and number. So producers who have it flaunt it.
• Free Range and if possible fed on natural grains and plant derived nutrients (no animal protein)….. And for night a barn where hens sleep in (safe from nasty predators).  There is also an accreditation for free range farms so look out for this too.

Next on my list:

• Barn laid – well yes  if is a large barn, with some perches for them to sit and the hens can still roam around – and  look for the RSPCA foot print.

Cage – no thanks! However, there are some farms that have cages designed to allow the hens to move ‘a little’ and easy access to water and feed – but NO, it still doesn’t sit well with me.

Tips:

Always use eggs at room temperture, so remove them from the fridge about 20 minutes or so before mixing… you will get a better volume particually with meringues and  cakes

Freshness: pop an egg into a container of water… if it sinks it’s fresh

Hardboiled: if the egg is too fresh it can be difficult to peel.

Always store in the carton – the shell is porous and absorbs flavours

Eggs stored at room temperature will age very quickly… always refrigerate if given the choice.

Check out these great recipes over at Peter McInnes’ recipe database. Just click on the image to see the recipe:

The Best Scrambled Eggs

Lemon Butter

Gluten Free Feather Light Sponge

Fluffy Omlette

Why is this last two weeks leading up to that special day on the 25^th December so ridiculously busy! Has everyone I know gone mad? It doesn’t seem to matter how organised you are there just seems to be tooooo much to do.

Everywhere I go from the photography studios, chatting with clients or friends – waiting in a queue at the supermarket, dropping my kids at school ……everyone seems to need a selection of delicious, quick recipes that are made in a wink! So here are a little selection of my favourites that will allow you to eat well with the family or a little last minute entertaining and maybe take a little pressure out of your day?

Merry Christmas to All – eat well, enjoy your family and friends , be safe and I hope Santa is good !

Merry Christmas

Jo  x

Vegetable Tempura

Sesame & Spice Dukkah

Lemon rag pasta with Smoked Salmon and Capers

Chewy Coconut Macaroons

Double Cheese Beef Burgers

Apple Radish & Walnut Salad

Fluffy Banana Fritters

The stuffing must be tender, moist and beautifully flavoured and can be placed into the cavity, rolled into small foil parcels or gently pushed in over the breast – underneath the skin. It sounds easy and yes it is once you know the golden tips….. a little tender loving care and plenty of flavoursome bits added to the basic mixture produces a stuffing with a difference!

But first you need to start with a good chicken – buy the best you can – I mean a free range, if not organic bird or you might like it to be corn fed chicken as well. Also produced ‘chemically free’ makes a world of difference to the flavour and texture (yes sadly standard chicken is washed in a chlorine solution). Your specialty poultry shop and even the supermarket will have a selection: chat with the poultry man, the butcher or read the label at the supermarket – the quality in the first instance is really important.

Next the stuffing: I mostly use  bread (can be a couple of days old) and choose either a great sour dough or grainy favourite. This can even be your favourite gluten free bread. The beginning is always a sauté of lovely basics like onion or spring onion, ginger, garlic, carrots and keep the frypan on low until the vegies are sweet and very lightly golden. I then like a selection of finely chopped fresh herbs, maybe roasted nuts, maybe diced preserved lemon or plenty of fresh grated lemon or orange rind and season well with plenty of sea salt flakes and freshly ground black pepper. To my way of thinking the stuffing could be eaten  alone….. it needs to be that tasty.  I always pick up a handful of the stuffing and mould it in my hands first – it should ‘mould’ this tells me it will not be dry and not too wet.

Here are my 10 tips on a great roast chicken and just to help you along a little more 2 great recipes.

1. Buy the best quality chicken you can afford.

2.Remove from all packaging, wash under cold water and dry well with paper towel

3.Trim and discard the wing tips (keep for the flavour for the gravy) and tuck the wings under the bird.

4. Make the stuffing – taste for seasoning!

5.Press the stuffing into the cavity and/or gently using your delicate touch under the skin too. Using skewers secure the opening and then tie the legs, crossing over with some string.

6.Rub the whole chicken with a little olive oil or butter

7.Place into the baking dish, but on a rack is best or onto a bed of chunky vegetables BREAST side down.

8.Roast for about 30 minutes before turning over and roasting for the remaining time.  Baste as desired. A size 18 chicken will take about 1 hour 15 minutes (give or take)

9.Test if cooked (a thin skewer inserted into the thigh) and the juices will run clear

10.STAND for at least 10 minutes before carving – this is when you make the home made gravy (now that’s a whole other story)…. Maybe we’ll chat about that next time?

Here are two great recipes from the Peter McInness website.

Roast chicken with macadamia, almond and orange stuffing

Macadamia & Herb Filled Chicken

I’ll be on TVSN on Wednesday 9th December at 1:30 pm and Sunday 13th December at 1:30 pm so tune in!

Number 1 on the list is the pudding.

Simple moist Christmas pudding

Now if you are super organised you will have already made one, so you for organised cooks it’s onto no. 2 and that’s the Christmas cake on my list.  Two years ago I was super organised and made my pudding in late October.  Last year well it was the week before – however my recipe truly is so delicious matter how early or late you are! Every single person I know who has tried this pudding just loves it – I have adapted it from some lovely old techniques and thrown in a handful of modern twists –

Jo’s 10 best tips about the prep & cooking of a great Christmas pudding:

1. Make 2 – because one is just not enough – matter how many are for Christmas lunch or dinner – you will need more!
2. Have a lovely pudding bowl – old or new it will be something you will treasure and I am sure if you love the bowl, the pudding tastes better! Mine by the way is bright red – which will not surprise many of you. All good cook shops sell pudding basins and my choice is always ceramic over metal.
3. Buy good quality dried fruits – either from a specialty shop (I love Rita’s at Sth Melbourne market) or a GOOD brand you trust from the supermarket.
4. Soak the fruit – I love orange liquor and brandy – but you can vary this. The minimum soaking time is 2 hours – but if time allows over night is even better and up to 2 days is excellent. Just keep turning the mixture over and keep it moist.
5. Suet mix – I used to order my fresh suet from the butcher – but due to many requests for ‘ease’ I have now adapted the recipe to totally use a prepared suet mix (available at the supermarket). Suet is a much needed secret ingredient in Chrissie pudding – it truly makes all the difference (just ask Grandma)
6. Gluten free option: Replace the prepared suet mixture with 150g brown rice flour, 150 g gluten free flour and 200g fresh grated suet (yes you will definitely need it) and of course use gluten free bread for the breadcrumbs.
7. Guinness: a must! Now this really adds the colour needed and a delicious flavour.
8. Cover the pudding with a sheet of baking paper and foil and secure with string. It is very important water does not seep in and ruin the top of the pud.
9. Two methods for the cooking – pop a small trivet or upturned saucer into a large pot, lower in the pudding, fill with boiling water and cover OR place a rack into a large baking dish, place on the pudding and fill with boiling water and cover with a huge sheet of foil – securing it well.
10. Reheating – yes it does take that hour or so to reheat the pudding and use the same method you choose for the cooking.

Here’s the recipe for my pudding and the nut topped cake.

Nut Topped Chocolate Fruit Cake

How to choose a ham, stuff the turkey and maybe ice cream – let’s chat about that later.

So do you need some ideas for peaches & nectarines?  Here are my favourites:

• Bake peaches drizzled with a  splash of sweet wine and a little honey, cinnamon and cardamom for about 20 minutes and serve with vanilla ice cream
• Just before your roast pork is ready, add peach or nectarine halves to the pan. Sprinkled with a mixture of 5 spice powder, black pepper and chilli and roast until warmed through
• Pan toss fresh quartered peaches and/or nectarines in hot foamy butter with fresh ginger and a little pepper and fresh chopped chilli – fabulous with char grilled chicken or pork steaks.
• Toss chunks of peach or nectarine into a crisp green salad and toss through a lemon vinaigrette and scatter with Fetta.
• Serve chunks with your favourite Brie or Blue cheese
• Stir into your favourite muffin recipe, or pie crust scattered with flaked toasted almonds
• Top chunks with good yoghurt,  a drizzle of honey and some toasted nuts

Now Cherries….   From the 20^{th to} the 27^th November at the Prahran market it’s Cherry Week. The Victorian Cherry Association season’s launch is titled, “Love Summer, Love Cherries!” (link will be posted shortly.)
I am presenting some favourite KitchenAid recipes on the Miele Demonstration Kitchen in the market square and there is a fabulous ‘cherry pip’ spitting competition for the market retailers. Throughout Cherry week, 3x KSM150 KitchenAid Standmixers will be given away.

Red KSM150 KitchenAid Standmixer

Stay tuned for more details.

My top cherry ideas:

• Remove the pip and pop into a long flute and top with something cold and bubbly
• Drizzle or coat in dark chocolate and refrigerate
• Serve with goats cheese and crusty bread
• Pop into your favourite pancakes, brownies and muffins
• Drizzle with your favourite liquor and serve with vanilla ice cream
• Top a Pavlova! See Vanilla Snow Pavlova on the Peter McInnes website

   

  

  Vanilla Snow Pavlova