Monday, 20 May 2013

Chocolate Tart with Orange Ice Cream

If you like Jaffa's you'll love this choc-orange inspired dessert. To save yourself some time, make the pastry shell in advance. Simply fill the tart with the chocolate filling and bake when you're ready to eat.




Ingredients:
Sweet Orange Pastry
250g plain flour
80g pure icing sugar
rind of 1 orange
30g hazelnut meal
pinch of salt
130g butter, cubed
1 egg yolk

Chocolate Filling
400g cream
200g dark chocolate, broken into pieces
2 tablespoons caster sugar
6 egg yolks
30g orange liqueur eg Cointreau (optional)
cocoa, for serving
orange ice cream, for serving  (recipe here)
orange syrup, for serving (optional)

Method:
Sweet Orange Pastry
  1. Place flour, icing sugar, orange rind, hazelnut meal and a pinch of salt into the TM bowl and process for 5 seconds/speed 7.
  2. Add the butter to the TM bowl and mix for 10 seconds/speed 7 or until the mixture resembles a sand-like texture.
  3. Add the egg yolk, set to closed lid position and pulse turbo button for 4-5 times or until the mixture comes together.
  4. Turn the dough out and shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes to rest. 
  5. While the pastry is chilling, make the chocolate filling - there is no need to wash out the bowl.
Chocolate Filling 
  1. Place the cream into the TM bowl and heat for 3 minutes/100 degrees/speed 1.
  2. Add the chocolate and sugar and stir for 60 seconds/speed 2 or until smooth.
  3. Add the egg yolks and liqueur and mix for 30 seconds/speed 3 or until the mixture is smooth. 
Putting it all together
  1. Remove the pastry from the fridge and roll out between sheets of non-stick baking paper to 3-5mm thick and place into a 22cm fluted removable base tart tin or tart ring. 
  2. Refrigerate to rest for another 15 minutes. 
  3. Preheat the oven to 180 degrees.
  4. Line the pastry with non-stick baking paper and fill with pastry weights (or uncooked rice or beans.)
  5. Bake for 10 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is golden.
  6. Reduce the oven temperature to 150 degrees.
  7. Pour the chocolate filling into the tart shell and bake for 30 minutes or until just set.
  8. Cool completely and dust with cocoa. 
  9. Serve at room temperature with ice cream and a drizzle of orange syrup.
Serves 8-10

HINTS:
To make the orange syrup, place 1/2 cup of freshly squeezed orange juice and 1/2 cup of sugar into a saucepan and gently boil until the mixture has reduced by half. 

Saturday, 18 May 2013

Orange Ice Cream

Included in the latest Gourmet Traveller magazine is a recipe for a Chocolate Tart served with a scoop of Orange Ice Cream on the side. It looks really delicious, but the recipe is a little too complicated. However, I have simplified it using the TM and the result is fantastic and so easy to prepare.

Home made ice cream is a cinch to make - and you don't need a fancy ice cream maker either. I like to use unhomogenised full-cream milk and free range eggs - if you use good-quality ingredients your ice cream will look and taste so much better. Serve this with the Chocolate Tart (recipe coming up next) or in a bowl on it's own. YUM



Ingredients:
3 egg yolks
250g cream
280g milk
150g sugar
1 tablespoon vanilla extract (or vanilla bean paste)
pinch of salt
rind of 1 orange
2 tablespoons of orange marmalade

Method:
  1. Place all the ingredients into the TM (except for the orange rind and marmalade). Cook for 5-6 minutes/80 degrees/speed 4.
  2. Place the mixture into a stainless steel bowl and stir through the orange rind and let it cool.
  3. Place the bowl into a freezer for 5 hours, or until firm.
  4. Remove the ice cream from the freezer and place into the TM bowl. Mix for 20 seconds/speed 9, using the spatula to assist if necessary.
  5. Transfer the ice cream into a container (that has an airtight lid) and gently stir through the marmalade. 
  6. Return to the freezer to set.

Makes about 1 litre.

Tuesday, 7 May 2013

Thai Chiang Mai Beef Noodles

I'm a big fan of Asian noodle soups and this creamy, curry-spiced beef noodle soup is one of my favourites. It's similar to Laksa and so easy to prepare. When you're buying egg noodles, look out for brands that have no added colours (which are very hard to come by these days!) If you get stuck you can substitute them with Hakubaku Organic Japanese Noodles (eg udon, soba, etc) which have no added nasties - you can find them in the Asian groceries aisle in most major supermarkets. For a gluten-free option, use rice noodles instead.


Ingredients:
1 medium red onion, peeled and quartered
3 cloves garlic, peeled
2 tablespoons peanut oil
2 tablespoons curry powder
1 tablespoon red curry paste
500g beef eye fillet, cut into strips
4 cups coconut milk (I use 2 x 270ml cans)
1/2 MC fish sauce
2 tablespoons palm sugar
1 tablespoon lime juice
200g fresh thin egg noodles
2 shallots, finely sliced to garnish
coriander leaves, to garnish
lime wedges, to garnish

Method:
  1. With the blades spinning on Speed 9, drop the onion and garlic through the hole in the lid until they are finely chopped. Scrape down bowl.
  2. Add the oil, curry powder and curry paste and sauté for 3 minutes/varoma/speed 1.
  3. Add the beef and sauté for 3 minutes/varoma/reverse + speed 1.
  4. Add the coconut milk to the TM bowl and cook for 10 minutes/100 degrees/reverse + speed 1.
  5. Add the fish sauce, palm sugar and lime juice and cook for a further 10 minutes/100 degrees/reverse + speed 1.
  6. Blanch the noodles in boiling water (or cook as directed) and divide between serving bowls.
  7. Pour over the curry mixture and garnish with shallots, coriander leaves and lime wedges (and sliced chilli if you like it extra spicy!)

Serves 4



Sunday, 5 May 2013

Chocolate Frangipane Plum Tart

I always like to incorporate fruit into my desserts, and this chocolate tart studded with fresh plums is absolutely delicious. Of course you can swap the plums for pears or even leave them out altogether if they are not in season. Serve with vanilla bean ice cream - YUM!


Ingredients:
Chocolate Pastry
50g dark chocolate, broken into pieces
225g plain flour
20 cocoa
75g caster sugar
75g butter, cubed
1 tablespoon sour cream
1 egg

Chocolate Frangipane
100g dark chocolate, broken into pieces
150g butter, cubed
130g caster sugar
165g almond meal
4 egg yolks
1 teaspoon vanilla extract
6-7 plums, halved and stones removed

Method:
Chocolate Pastry
  1. Place the chocolate pieces into the TM bowl and grate for 10 seconds/speed 8. Pour into a bowl and set aside.
  2. Add flour, cocoa, sugar and butter into the TM bowl and process for 10 seconds/speed 7 or until the mixture resembles fine breadcrumbs (use the spatula to incorporate if required.)
  3. Add the sour cream, egg and reserved grated chocolate to the TM bowl, set to closed lid position and pulse turbo button for 4-5 times or until a dough forms. Turn the dough out and shape into a ball, flatten slightly into a disc then wrap in plastic wrap and refrigerate for 30 minutes. While pastry is chilling, make the chocolate frangipane - there is no need to wash out the bowl.

Chocolate Frangipane 
  1. Place the chocolate pieces into the TM bowl and grate for 10 seconds/speed 8.
  2. Add the remaining ingredients (except for the plums) and mix for 30 seconds/speed 6 or until the mixture is smooth. Transfer to a bowl, cover and place into the fridge.
Putting it all together
  1. Preheat the oven to 180 degrees.
  2. Remove the pastry from the fridge and roll out between sheets of non-stick baking paper to 3-5mm thick. 
  3. Place into a 22cm fluted removable base tart tin or tart ring and prick the base lightly with a fork. Line the pastry with non-stick baking paper and fill with pastry weights (or uncooked rice or beans.)
  4. Bake for 10 minutes. Remove the paper and weights and allow to cool for 5-10 minutes.
  5. Spread the chocolate frangipane mixture into the cooked base then push the plums (cut side up) into the mixture.
  6. Bake for 30-40 minutes or until the frangipane is set.
  7. Cool completely and dust with icing sugar. Serve with thick cream or ice cream.
Serves 8-10




Saturday, 4 May 2013

Spicy Thai Cucumber Relish

This is an easy to prepare traditional Thai condiment that is usually served with fish, satays and barbecued meats. The cucumber and coriander leaves are tossed in a homemade sweet and sour dressing - and the crushed peanuts add a nice textural element to the dish. Make the dressing in advance and mix it through the relish ingredients just before serving.


Ingredients:
120g white vinegar
110g white sugar
splash of fish sauce
1/2 large telegraph cucumber
1/2 long red chilli, finely chopped
1/4 cup roasted peanuts, crushed
1/4 cup coriander including stems, chopped

Method:
  1. Place the vinegar, sugar and fish sauce into the TM bowl and cook for 3 minutes/100 degrees/speed 1. Pour into a glass dish and set aside until it cools to room temperature.
  2. Peel the cucumber and cut in half lengthwise. Using a teaspoon, gently scrape out the seeds and chop into small dice.
  3. Place the cucumber, chilli, peanuts and coriander into a bowl. Pour over the dressing and gently toss.
  4. Serve as an accompaniment with your favourite Thai dish.
Makes 1 cup

Friday, 3 May 2013

Thai Chilli Chicken

I have had this recipe flagged and have been wanting to make it for ages now. Today I just happened to have all the necessary ingredients handy, and it made for a perfect lunch. I halved the recipe below as I didn't have quite enough chicken as some was used for last night's dinner, but the result was still great and ample to feed 2-3 people served with a side of steamed Asian greens.


Ingredients:
1 handful of basil
1 handful coriander, roughly chopped
1 small red onion, peeled and quartered
1 red chilli, deseeded
1 1/2 tablespoons peanut oil
1 tablespoon fish sauce
1 tablespoon sweet chilli sauce
1 tablespoon kecap manis
600g chicken thigh fillets, sliced
400g coconut milk
coriander leaves, to garnish
1 red chilli, sliced to garnish

Method:
  1. Place basil and coriander into TM bowl and chop for 4 seconds/speed 6. Set aside.
  2. Place onion and chilli into TM bowl and chop for 5 seconds/speed 7.
  3. Add oil and sauté for 5 minutes/100 degrees/speed 1.
  4. Add fish sauce, sweet chilli sauce, kecap manis, basil and coriander and cook for 1 minute/varoma/reverse + speed 1.
  5. Insert Butterfly. Add sliced chicken and coconut milk and cook for 10 minutes/100 degrees/reverse + soft speed or until chicken is tender and cooked through.
  6. Garnish with coriander leaves and sliced chilli. Serve with steamed jasmine rice and a side dish of cucumber relish.

Serves 4