Category Archives: celebration foods

May30

Hummus by any other name.

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Hummus by any other name.

This delicious Middle Eastern dip can be called, hamos, hommos, hommus, homos, houmous, hummos, hummous, or humus. Which ever spelling is known to you, this luscious and very delicious chick pea dip / or spread – is a Middle Eastern classic that has spread it self throughout the world. The key ingredients are simple: cooked chick peas, garlic, olive oil, lemon juice, and salt. The optional extras: tahini, natural yoghurt, ground paprika, cumin or sumac.

For many of us only ever use dried chickpeas. These need to be soaked overnight and cooked until tender. Followed by a quick puree to the desired consistency with other ingredients. (see tip 4).   But for the quick cooks: a can of drained chick peas makes it easy work. yes you can buy many different brands of hummous, but they are often too thin and very boring in texture and flavour.

The ‘traditiona’l will only ever use dried (soaked and cook chick peas) and yes I must agree it makes all the difference to the end result.

Tips for success:

1. Soak the chick peas in double their weight of cold water over night.

2. Drain and change the water (a very important step) if you are wanting to reduce the ‘windy’ after effects of beans & pulses.

3. Using clean water, cook the chick peas until tender.  Don’t add salt as this makes the skins fall off.  Boil for 30 minutes to 45 minutes or until tender. The cooking time depends on the age and quality of the dried chickpeas.4. Drain and cool. Puree to desired consistency with your choice of flavours. I like at least 3 cloves garlic, 2 tbsp tahini, 2 tbsp natural yoghurt, 2 tbsp extra virgin olive oil, finely grated juice & rind of 2 lemons and plenty of sea salt and freshly ground black pepper. To serve drizzle with a little olive oil and sprinkle with either paprika or cumin.

5. Often I through in loads of parsley and chives too.   If using canned chick peasthe organic brands normally have great quality. Remember to drain well and use as above.

I serve hummus as a dip – with loads of fresh vegie pieces and or spread on wraps or a dollop on grilled lamb or big juicy grilled mushrooms. It is also sensational with avocado and fresh ripe tomatoes. Nutritionally chick peas are high in magnesium, potassium and have loads of fibre – an absolute winner for all ages, toddlers, teenagers and adults.

Feb3

My last meal would be…………..

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My last meal would be…………..

  I have recently been asked this question and instantly I knew the answer. For many I guess it would be a sweet seduction, not a meal –  maybe chocolate cake, or maybe the best possible vanilla bean  ice cream or for one of my best friends  sugar & cinnamon tossed donuts, still warm from the oil. But for me is all about roast chicken- yes the humble roast chook!

 Oh but it has to be mouth-wateringly tender, juicy and covered in golden crisp skin. Flavoured with lots of lemon and seasoned well. Or maybe stuffed to the brim with a marvellous stuffing.

 I have had many roast chicken dinners, some excellent and sadly a few very ordinary. But the memory is on my lips of the sensational ones, it still makes me salivate.

 So what are the rules, tips and musts in producing a stunner…. well read on.

 1. Buy the best chook you can find. Maybe it’s from a farmers market, maybe a specialty poultry shop, the local good butcher or the supermarket. It does without stating it has to be free range, but if it can be organic and corn fed…. Oh that’s the way.

  2. Size:  normally size 16, or 17 is a good size- particularly as that happily feeds my hungry family with a little left for my spoilt 4 legged ones to have a nibble or a nice little bit for a sandwich for ‘my’ lunch the next day!  Fresh bread, good mayonnaise, maybe some avocado – hmmm, maybe that’s my 2nd favourite.

 3. Get the chicken out of the plastic bag and give it a good rinse (inside and out) and pat dry with paper towel.  Preheat the oven to 200 o C and grab a nice big heavy baking dish. Set a rack or trivet into the pan.

 4. Cut 2 or 3 juicy lemons or limes in half. Pop about 3 halves into the cavity, a good handful of roughly chopped herbs like thyme, oregano and parsley and push them into the bird.  Tie the legs together with a little string and tuck the wings under.

 5. Season all over with a good sprinkling of salt and freshly ground black pepper and drizzle and rub well with olive oil. Place the chicken onto the rack breast side up. Roast for 20 minutes. Reduce the temperature to 180oC and roast for about another 45 – 50 minutes or until the juices run clear when gently tested ( in the thigh) with a fine skewer.  You can roast perfectly in your BBQ if you have a hood. All through summer I cook constantly on the barbie.

6. Remove the chicken and allow to stand for a least 10 minutes while you prepare a quick delicious gravy  using all the juices in the pan and adding  some chicken stock, red wine, a touch of cranberry jelly or plumb jam and let it boil and reduce, stirring over a high heat.

 All the trimmings: Yes, the stuffing I adore contains nuts, currants and bacon- sometimes made with bread crumbs or left over cooked rice.   I also love crispy baked baby potatoes, creamy cauliflower au gratin and steamed garlic beans. But the ‘trimmings’, tips for those…. I will leave that for another time.  Dinner tonight, yes think it has to be roast chicken – again!

Dec22

What’s On Your table this summer?

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What’s On Your table this summer?

 

I love easy entertaining. Delicious & vibrant platters of food served up to the all the family and friends during summer.

Our deck at home is my preferred place to entertain: the dinning room is practically ignored until Easter! The family think it’s ‘the best room’ in the house and comes complete with a couple of hammocks, an over stuffed comfy out door longue – with heaps of pillows and a double door fridge full of ice cold drinks, fruity ice poles and home made ice cream.

Fresh produce is in complete abundance at the markets. Summer produce has so much flavour. Stone fruits of every type,  melons, avocados, eggplants, baby squash , zucchini (with flowers), glorious carrots (Dutch, golf ball, purple and standard), Asian green, Asian herbs, red yellow and orange capsicums, fresh nuts, baby beans  and Australian garlic (treasured garlic that sadly is so very seasonal, so buy it now). Asparagus is still here too, so enjoy this delicious vegetable.  Summer is exploding with flavour!

My butcher has his famous double cured & smoked hams, free range pork and turkey buffets all ready and waiting for the Christmas feasting. And the seafood –  prawns, scallops, whole fish, octopus and squid – oh the BBQ is ready and waiting!

Meals and inspiration – simply look above and click on my favourite KitchenAid recipes. All triple tested, and made with ease.

What’s on my table for my families Christmas feasting?….. Heres a snap shot of that too-

 

 

Sep29

Grandma ‘s favourite cake – the classic Victorian Sponge

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Grandma ‘s favourite cake – the classic Victorian Sponge


Who can resist a fluffy tender crumb good old fashioned sponge cake, complete with softly whipped cream, lashings of berries jam and fresh berries.  This fabulous cake is said to have been named for Queen Victoria in the mid 1860’s – when it was very so fashionable to be invited for ‘tea’ at around 4pm.

Many good old fashioned cooks today ‘cut their teeth’ learning the tricks of a great sponge. There are a couple of versions and many swear by their own technique. Some beat the egg whites with sugar and fold in the egg yolks and flour, others beat the whole egg with sugar and fold in the flour – which can be plain, self raising or cornflour.

Some fold in hot water, while others fold through melted better. There are also versions with no yolk (Angel cake) and French versions that beat the eggs and sugar over simmering water.

The Angel cake is also a fabulous cake, but with American origins. It has become very popular in recent times as it contains no fat. You need a large pan with a removable centre & base for this cake and preferably a proper ‘Angel’ cake pan. These are sold at good cookware stores.

My fail proof recipe for a classic Victorian sponge uses whole eggs and plain flour  and begins and ends completely in the marvellous KitchenAid standmixer – even when adding the flour. For my recipe above you can use plain flour or gluten free plain flour. I also always like to add my own baking powder and prefer to not use commercial self raising flour. Specialty ‘cake’ flours also provide a wonderful soft texture, as they contain less protein. They are opposite to pasta flour which contains more protein making it harder flour. Specialty flours are now available from good supermarkets and are labelled cake or bread / pasta flour.

Here are my tips for success:

  • Weigh & measure all ingredients and preheat that oven.
  • I like to bake without a fan, so if possible turn the fan off!
  • Butter and line the pans with baking paper.
  • I whisk the flour (gluten free for me), baking paper and salt in the standmixer ( but some prefer to sift by hand!)
  • Make sure the bowl and whisk attachment is sparkling clean & dry.
  • Whisk the (room temperature NOT cold) whole eggs & sugar until very thick and fluffy. Working quickly adds the flour and remaining ingredients and mix on speed 1 only – JUST until mixed. Remember the KitchenAid planetary action is amazing and mixes incredibly fast.
  • Divide the mixture between the pans (you can weigh each pan to make sure even) and quickly spread the mixture smooth.
  • Bake in the centre shelf for about 20 minutes. Do not over cook.
  • Invert onto a cake rack and cool.Spread with your favourite berry jam and whipped cream and sandwich the two together. Sift over a little extra icing sugar and maybe some fresh berries.

It just doesn’t get any better in my book oh except to serve with a fabulous cup of Earl Grey tea!

Jun29

Pastry rules!

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Pastry rules!

There is nothing better than home made pastry – truly it can’t compare to that awful premade stuff in the freezer at the supermarket.

Shortcrust pastry in pasrticular is effortless, especially in a food processor! It is a simple matter of flour, a touch of salt and butter. But I have to tell you about my very favourite shortcrust… Read the rest of this entry →

May7

What a birthday Week!

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What a birthday Week!

Happy Birthday to me and yes what a week. Celebration after celebration has been the rule for the last week… goodness I hardly knows where to begin.

Birthdays are made even more special when you can choose all your favourite places to celebrate. This week has been very little cooking at home (I am sad to say) but I have loved every mouthful.

Melbourne has a huge amount in fact an enormous choice of sensational wonderful cafes, restaurants, bars, clubs and the list goes on.  In 100 birthdays I do not think I could eat at them all so.

So which meals where the highlight of the week, here are my top three. Read the rest of this entry →

Dec8

Getting stuffed – it’s all about the stuffing!

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Getting stuffed – it’s all about the stuffing!

A crisp yet succulent golden roasted ‘stuffed’ chicken is my favourite bit of Christmas lunch (or yes you could also choose turkey).

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. Read the rest of this entry →

Nov21

The Christmas Pudding – do I have time?

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The Christmas Pudding – do I have time?

Oh my do you feel over whelmed by it all – I must admit spotting all those Chrissie decorations at the shops does tend to pop me into a spin! A million and one lists start running through my head – I must make that pudding, and the fruit cake, buy the turkey, have I ordered that fabulous double smoked ham – or maybe we should have seafood this year and the list goes on and on.

Number 1 on the list is the pudding.

Simple moist Christmas 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 –

Read the rest of this entry →

Sep27

A Grand show in the Grand Pavillion:

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A Grand show in the Grand Pavillion:

It has been a little while since I last posted…. But what a 10 days I have had!

The 2009 Royal Melbourne show has been my home for the last week or so . You could spend the entire visit to the show just in the Grand Pavillion  – with over  120 wonderful foods to sample and learn about, beer & wine sampling and great gadgets for your home  exhibitors… I have purchased so many great things for my test kitchen!

The stage has been a flurry of fabulous non stop activity. I  cooked myself into a frenzy and as always the robust, calm and reliable KitchenAid  appliances  performed and performed.  Everychef and presentor has loved using them. And to those wonderful fellow foodies who stayed back and chatted with me - I loved your  and questions and the joyful expresssions.  Several of you were also lucky enough to take home a very special KitchenAid or Profiline gift too.

Vanilla Snow Pavlova

Vanilla Snow Pavlova

Favourite KitchenAid recipes were definitely the brown sugar meringues with many ooohs from guest chefs and the audience. The mixer does many great things but the quality of the meringue produced is spectacular. The chocolate beetroot  cake was also a winner.  The other favouties…..potato au gratin, Mexican meatballs,   French apple muffins and petite coconut cup cakes  to name but a few.

Read the rest of this entry →

Sep2

Let Them Eat Cake

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Let Them Eat Cake

Cakes – oh how I adore a delicious piece of cake. So did Marie Antoinette, according to tradition.  I think we all do and any time really, not just  morning or afternoon tea or as dessert.

The finale to all celebrations and occasions is the cutting (and eating) of the cake.  So much love and effort and maybe for some a few tears  ’ tears’  can go into producing a soft crumb, moist, high sided cake. So to ensure a fabulous result every time  here are some important tricks of the trade:

  • Your mixer – of course my choice has always been and will always be my KitchenAid Standmixer. Make sure the mixing bowl and attachments are clean and dry. And for the beginners – the flat beater is for creaming and beating while the whisk is used for whipping egg whites.  Speed 6 or 8 is normally used for creaming butter and sugar and speed 8 for whisking.
  • Always read the recipe at least once before beginning to cook and use a recipe written by a credible source.
  • Use fresh ingredients and the best you can afford especially with butter, eggs and flour. (if available use cake flour, you’ll find it at good supermarkets and specialty food stores– it has a lower protein content which produces less gluten therefore the cake has a softer texture)
  • Prepare the pan or tin and line with baking paper or grease well and preheat the oven
  • Test the oven temperature with a thermometer (just because the oven says it is 180 C – does not mean it is)!
  • Measure and weigh the ingredients accurately (even 1-2  extra tablespoons of flour or liquid will change the texture and end success of a cake)
  • Most cakes are best baked in the centre shelf of the oven and for me I like to bake without a fan – meaning conventional not ‘fan forced’. If your oven is fan forced, I recommend placing a shallow bowl of water in the bottom of the oven. The steam and moisture produced ensures a moist cake.
  • Use a timer and test the cake either with your finger (it will spring back when cooked or gently insert a thin skewer into the centre of the cake – if  comes out  clean the cake is cooked. Your nose will also tell you the cake is cooked!
  • Stand the cake for 10 minutes in the pan before inverting
  • Cool completely on a cake rack before icing and or cutting.

Some of my favourite cake recipes on the Peter Mc Innes web site are: Read the rest of this entry →