All posts in Recipes

Pilou Rice

Pilou Rice:

• 5 tbsp vegetable oil
• 650g white onions, thinly sliced
• 2 bay leaves
• 1 tsp cumin seeds
• 8 black peppercorn
• 5 cloves
• 2.5cm cinnamon
• 5 garlic cloves, roughly chopped
• 3.5cm ginger, roughly chopped
• 2 green chillies
• 3 tbsp softened butter
• 1 tbsp coriander seeds, coarsely crushed
• ¼ tsp mild chilli powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 350g potatoes, cut into quarters
• 3 tbsp Greek yogurt or thick natural yogurt, whisked
• 600ml water or vegetable stock
• 350g cauliflower, cut to florets
• 250g basmati rice
• Salt to taste
• Fresh coriander for garnish
Heat the vegetable oil on a medium heat and add 400g of the onions. Fry for 25-30 minutes stirring every few minutes. As they begin to turn golden brown drain the fried onions on kitchen paper and set aside.
Coarsely crush the whole spices in a pestle and mortar and set aside.
Blend garlic, ginger and chilli to a fine smooth paste with a splash of water.
Heat butter in a large heavy bottom sauce pan on medium heat until it foams.
Add the crushed coarse spices and fry for 20 seconds. Add the remaining onions and stir well frying for 12-14 minutes. Now add the garlic, ginger and chilli paste and fry for a minute. Add the coarse crushed coriander seeds, mild chilli powder, turmeric powder and garam masala. Add a splash of water, scrape the bottom of the pan stir well and fry for 20 seconds.
Add the potatoes and cook for 5 minutes.
Taking the pan off the heat add the yogurt stir well and put it back on a low heat. Add half the amount of water or stock and simmer with the lid on for 4 minutes. Stir well, season to taste and add the cauliflower florets. Continue simmering with the lid on for 5 minutes.
Now add the rice, a handful of fried onions and the remaining water. Put the heat up to medium and cook for 8 minutes without the lid. Turn the heat back to a low setting and continuing cooking with the lid on for 14-15 minutes. Turn the heat off and let the pilaf rest.
Leave the pilaf to cool slightly for 20 minutes before you open the lid.
Serve with the fried onions for garnish and some fresh coriander.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Baked Vanilla & Pea Doughnuts

Baked Vanilla & Pea Doughnuts:

300g plain flour
1 tbsp Baking powder
140 g green peas, blanched
125ml milk
100g butter melted
100g puree apple
2 eggs
1tsp vanilla extract
1 tsp glucose
1 tbsp slivered pistachios
Icing:
1 avocado
1 tbsp coconut powder
1 tsp fresh lime juice

Preheat oven to 160C
Stir sifted flour & baking powder together. Make a well & remaining ingredients. Mix until well combined. Pipe into moulds and bake 12-15min until well risen and skewer comes out clean
For icing, mash avocado until smooth, add coconut powder and lime and mix well.
Spread icing on donuts and sprinkle with pistachios.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Apple Tarts

Apple Tarts:
1 sheet butter puff pastry, cut into 4 squares
4 firm apples – peeled, cored, and thin slices
1 lemon, freshly squeezed juice
100gm brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg, well beaten

Directions:
1. Preheat oven to 200 degrees C.
2. Lay puff pastry onto a baking sheet.
3. Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cinnamon, nutmeg, and cloves. Toss to evenly coat apples.
4. Lay apple slices down the center of the puff pastry and fold edges of pastry toward the center.
5. Brush the folded pastry edges with about 1/2 the egg.
6. Refrigerate Tarts for 10 minutes.
7. Brush pastry with remaining 1/2 egg.
8. Place sheet on the top rack of preheated oven and bake for 10 minutes.
9. Reduce heat to 175 degrees C.
10. Continue baking until pastry is lightly browned, 8 to 10 minutes.
11. Cool slightly before serving.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Poached Pear

Poached pear:
Pear x 1
Cinnamon quill x 2
Cardamom pods x 6
Stock sugar syrup x 800 mls
Vanilla bean x 1

Heat together sugar syrup and flavourings.
Simmer 10 minutes to infuse flavours.
Add fruit, ensure fruit is totally covered.
Cover with a cartouche and poach fruit until just done.
Cool fruit in liquid.

Zabaglione:
Egg yolks x 2
Sugar x 30gm
Marsala wine x 60 mls

Whisk together sugar, egg yolks and Marsala until pale and creamy.
Place over a double boiler and continue to whisk until thick and foamy, and doubled
in volume.
Make sure water does not touch the bottom of the bowl, and heat is
low to medium so eggs do not get past 70C and scramble.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Corn Pikelets from Cauliflower sauce

Corn Pikelets from Cauliflower Sauce

• 1 cup plain flour
• 4 teaspoons baking powder
• 3 to 4 ears corn
• 3/4 cup Cauliflower cream sauce
• 2 large eggs
• 2 tablespoons vegetable oil
• 100 gm unsalted butter, melted and cooled

Preparation:
(Make Cauliflower sauce first- see below))
1. Mix together flour, baking powder, and 1 teaspoon salt in a medium bowl.
2. Cut enough kernels from cobs to measure 2 cups.
3. Whisk eggs and oil together and stir through cool Cauliflower sauce.
4. Add to flour mixture and whisk until just combined.
5. Add Corn to mixture and rest for 10 minutes
6. Heat a non-stick pan over medium heat, spray lightly with oil. And add small knob of butter. As butter begins to foam spoon mixture into pan to form pikelets.
7. Cook until both sides are golden-brown, Flipping after about 2 mins.
8. Lightly oil pan between batches if necessary.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Another delicious recipe idea: Tagliatelle Bolognese

It really is time for some hearty Autumn fare, so this month’s recipe for Tagliatelle Bolognese comes from the team at Wallaroo Wines.

Serves 6

Ingredients:

2 celery sticks trimmed and diced
1 medium Spanish onion peeled and diced
1 medium carrot peeled and diced
2 large garlic cloves, crushed
2 tablespoon olive oil
25 g butter
500 g minced beef
1 tablespoon plain flour
1 tablespoon dark brown sugar
3 tablespoons tomato purée
2 tablespoons barbecue sauce(optional)
150 ml beef stock
150 ml Wallaroo red wine
400g diced tomatoes
6 pinches of nutmeg
Salt and pepper
500 g tagliatelle pasta
Fresh grated Parmesan
Chopped fresh basil

Pairs beautifully with Wallaroo Wines Shiraz 2013.

Method:

Pour oil into a large deep saucepan, add butter and melt on a medium heat. Once butter is melted lower heat and add celery, onion, carrot and garlic to the saucepan and stir in pan constantly for 5 minutes or until vegetables are softened but not brown.
Add in the mince, breaking it up in the saucepan using a wooden spoon or spatula. Return heat to medium and cook until mince is no longer red but evenly light brown.

Sprinkle in flour and stir in well. Mix in tomato purée, beef stock, red wine, barbecue sauce, dark brown sugar and tomatoes, nutmeg, salt and pepper.

Bring the Bolognese to the boil (high heat setting) stirring constantly. Once boiled for two minutes, reduce the heat to low so that mixture is just simmering and partially cover with a lid.

Continue to cook Bolognese for 1 hour, stirring every 15 minutes. When ready, the Bolognese will be thick and glossy.

Cook pasta until al dente.

Mix in pasta and serve in a bowl with grated Parmesan cheese and chopped basil on top

Potato & Cauliflower Curry

Potato and Cauliflower Curry:

Ingredients:

2 Large Potatoes diced
½ Head of Cauliflower
1 Carrot diced
1 Cup of frozen peas
1 large onion diced
2 Cloves of Garlic grated
1 medium piece of ginger grated
Oil or Ghee
½ Bunch of coriander
2 Green Chillies Deseeded
2 Tomatoes diced

For the whole spice mix:

3 Cloves
3 Green Cardamoms
1 Black Cardamom
1 cinnamon Quill
2 Tsp. Cumin Seeds
1 Tsp. Coriander Seeds
1 Bay Leaf
1 Small piece of Mace (optional)

For the ground spice Mix:

1 Tsp. Cumin Powder
1 Tsp. Coriander Powder
1 Tsp. Chilli Powder
2 Tsp. Garam Masala
½ Tsp. Black Pepper
1 Tsp. Amchur Powder (Dry Mango Powder)
1 Tsp. Turmeric
1 Tsp. Dry Fenugreek Leaves
1 Tsp. Sugar
Salt to taste

For the Chapati Bread:

500 Grams Self Raising Flour
Water to Mix

Method for the Chapati:

Start by mixing your flour with the water until you get a even dough that is slightly sticky to the touch knead, cover and leave for two hours. After dough has risen take roll into individual dough balls, cover and wait another half hour for it to rise again. Flour your bench and flatten the dough balls with the palm of your hand. With a rolling pin roll into a circle shape, pick up and pass from palm to palm to get off excess flour and to stretch thin at the same time. Preheat oven to as high as it will go preferably 300 degrees and place on a flat baking tray and put it in the oven closest to the heating element. It should puff and cook in about 20-30 seconds.

Method for the Vegetable Curry:

Heat up ghee or oil in a heavy pot on medium heat and place onion, fresh chilli, garlic, ginger and whole spice mix and cook until onions are translucent then add potatoes and continue to fry until potatoes are golden add tomatoes and powdered spices and carrots and turn down the heat. Continue to periodically stir until the tomatoes have made a sauce. Keep topping up with water until potatoes are cooked through then add cauliflower and cook for a further 5 minutes. Add the peas coriander and season, adjust if necessary. Serve hot with your Chapati.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Waldorf Salad

Waldorf Salad:
2 cups walnuts
1 egg whites
1 tbsp spice mixture- paprika, cayenne pepper, fennel seed, ground coriander
1 cup sugar
Coat the walnuts in the egg white, and then add the sugar & spices.
Spread the walnuts out on a tray with baking paper and roast.
Dressing:
125ml yogurt
125 ml crème fraiche
3 tsp lemon juice
60ml walnut oil

Mix yogurt & crème fraiche together, season with white pepper, add lemon juice. Whisk in walnut oil
Salad
4 apples with skin on cut into julienne
1 dozen grapes cut in half length ways for garnish
½ cup celery cut into julienne
Micro herbs or flat parsley for garnish
Mix apples celery together & add just enough dressing to coat. Present on plate and garish with grapes, walnuts & micro herbs

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Fig & Walnut Salad

Fig & Walnut Salad:
* 100 g mixed baby salad leaves
* 100 g witlof leaves (2 witlof)
* 1 cup (230 g) fresh dates, halved, pitted
* 2 green apples, cored, thinly sliced
* 4 fresh figs, quartered
* ½ cup(55 g) chopped walnuts
* 200 gsoft goat’s cheese
* ground rock sal
Dressing:
* 1 tbsp raisins
* ¼ cup(90 g) honey
* ¼ cup(60 ml) apple cider
* 1 striplemon rind
* 1 tbsplemon juice
* ¼ cup(60 ml) extra virgin olive oil
* Mix the baby salad leaves, witlof, dates and apple slices together and place in a large shallow bowl.
* Arrange the fig pieces on top and sprinkle the walnuts on top of the salad. Roughly crumble the goat’s cheese over.
* For the dressing, place all the ingredients, except the lemon juice and oil, in a food processor or blender. While blending, pour in the lemon   juice and olive oil very slowly, until smooth and combined.
* Drizzle the dressing over the salad, and season to taste

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Fig & Raspberry Crumble Cake

Fig & Raspberry crumble cake:
* 100g butter
* softened, plus extra for greasing
* 150g golden caster sugar
* 2 large eggs, lightly beaten
* ½ tsp vanilla extract
* 125g plain flour
* 75g ground almonds (preferably freshly ground)
* 1 tsp baking powder
*100g natural yogurt
* 7 large figs
* 175g raspberries
* 30g flaked almonds
* crème fraîche, to serve

For the crumble topping:
* 50g flour
*25g cold butter cut into cubes
* 35g soft light brown sugar

* Heat oven to 160C fan
* Grease and line the base of a 20cm springform cake tin.
* Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.
* For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla.
* Sift the flour and add the ground almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.
* Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.
* Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully remove form tin & Serve with crème fraîche.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.