A word from Peter Watson - how to debone the bird, roll it and stuff it!

Every now and then its good to be reminded that the simple things in life are ever the most elegant and if you doubt that, look no further than great designers like Chanel. My reminder came in the form of a dish that was written by a fave Italian cook, Giorgio Locacelli, resident of the UK but raised in Lombardy Italy where his uncle had a restaurant and he was, from an early age surrounded by food and cooking. Locacelli is regarded as the finest Italian cook in the UK food scene. He is outwardly, fanatic in regard to method and style, but then, as ever with Italians, passion overcomes making his cooking and food a pure delight.

 I have a chicken in the fridge... not unusual I hear you say and you would be right, but the point was I guess that I was sick of roast chicken, over grilled chicken, done the BBQ chicken thing last week, so something new was in order. I began by plunging into the depths of memory and decided that I would debone the chicken, stuff it and..... step in Giorgio! He suggested that a stuffing of mushroom and truffle with fresh herbs would be stunning, further that to poach the chicken and serve it with some cappilletti (little hats filled with ricotta) cooked in the broth in which the chicken was poached, would be stunning. He was right.

let me walk you through the method for deboning. For a definitive method, I would advise you to consult with Mastering the Art of French cooking by the indomitable Julia Child, however it is not all the difficult requiring most of all a very sharp knife, and my much loved small Shun paring knife which I still keep in its original box and sharpen lovingly before each performance. I am also known to become very agitated should anyone use my knife. Call me anything you like, but there are some things that are sacred.

 There is little point in going through this whole performance for a chicken less than free range organic, so make sure that you have a chicken worthy of your efforts. I would also suggest that you remove it from the refrigerator some hour or so before you intend to start, having the bird at room temperature is easier. I also prefer to lay a tea towel over the chopping board to prevent slippage. If you have some issues with both hygiene and with fear of the knife slipping, then a pair of kitchen cloves could be desirable.

Make the first cut straight down the back bone, god I hope that you will all know the difference between the breast bone and back bone, the breast bone is where the breast fillets are located, the back bone is the 'bottom' of the bird. So the first incision is from vent to neck, straight down the back bone. The next steps are simply to carefully pare back the flesh from the carcass, detach the wing bones and the drum sticks (this can be done by snapping them off the carcass or by cutting in the joint itself) and leave them in place for the minute. Pare carefully on each side until you are left with only the breast bone, now carefully begin to detach the breast bone, this is the one place that you may make a big mistake ... it is thin tissue and so requires some care.

 To remove the wing bones, first cut off the last two sections of the wings, leaving you with just one bone. Run your knife right around the bone just below the point on the bone that connected the wing to the carcass and begin to pare the flesh down. It is very simple and at the end, just pull the bone out. The leg bone or drumstick is a little more complex as you will have two bones per leg to deal with, but the principal is the same.

 This will leave you with a complete skin intact chicken, all flesh in place. Roll it up and put in the fridge to await the next step. Place all the bones into your stock pot, including the wing tips, add an onion, a carrot or two a couple of stems of celery, cover all with some cold water and begin to make a delicious soup/stock... this will take 60 minutes. My trick here is to do this in the base of my Chinese steamer and to then steam/poach the chicken over the stock, thus I also get the advantage of adding the flavour of the cooking chicken to the soup and the chicken is bathed in delicious steam. Win win all round.

The stuffing is easy... I chose not to follow the Giorgio plan with truffles, mostly because I did not have any on hand, but to extemporise a little. I choose some fresh mushrooms, some dried porcini and in fact ham, you could of course use proscuito. I start with one of my retail ready stuffing mixes.

Ingredients

Peter Watson Sage and Red Onion stuffing

2 tblspns of milk

1 tblspn butter

200 grams of ham or proscuito, chopped but not too finely

150 grams of Swiss Browns that are chopped but again, not too finely

50 grams dried porcini, soaked in some hot water (don't waste the water, add that to the chicken stock) chopped, again not too finely

salt and pepper

egg is an option, I am not a lover of 'dense' stuffing so I prefer to not use one, for those who want to have a cold slice terrine like finished dish, then add one egg.

Place Peter Watson Sage and Red Onion stuffing mix in a bowl. Soften the butter and add it along with the ham and mushrooms, work this through with your fingers, try and not 'compress' it. Salt and pepper to taste.

Lay out the boned bird and cover the flesh side with the stuffing, leaving 2.5 cm along the outside edges (not the neck or bum end, just the sides) and pat the stuffing down, not hard. Now simply draw the two sides together and form a roll. Using kitchen twine, tie up the bum and neck ends first to prevent leakage of the stuffing and along the rest of the roll, four ties to hold it all together.

Rub the roll with a little oil add a bit of salt and pepper, place in the top half of the double boiler and steam over the stock for 50 to 60 minutes, not at a harsh boil, but on a gentle heat. At the end of one hour, check that the chicken is cooked and wrap the roll in foil that again you have oiled slightly, place to one side.

 Here I have to confess that I did not make the Cappilletti, but I did buy the best I could. I am so glad to have that off my chest.

Strain the stock and remove as much of the fat as possible, there will be a bit, chickens are quite fatty. Place the strained stock in a pot and bring back to the boil, add your home made Cappilletti and cook, mine took about 14 minutes. 

To Serve slice a piece or two if that's what you want, place in the middle of a pasta bowl, surround with 10 or 12 cappilletti and cover with a good ladle of the delicious broth, scatter a little fresh parmesan or grana padana over, test for salt and pepper and enjoy. I have to confess that I did have some crusty bread with this and gave thanks.

Locacelli is to be thanked for a reminder that such simple delights, requiring nothing more than moderate skill, attention to detail and fresh ingredient are enough to produce a meal of great excellence and perhaps, its time that we took stock of our cooking lives and embraced with passion, the concepts that have driven food and cooking in countries like France, Spain, Italy and Greece for years and which, in so many ways we have either lost or are in danger of loosing or being swamped by too much food choices or ingredients we neither understand nor in some ways, relate to. 

If you are the more visual type - there is a good Deboning Video on UTube.

http://www.youtube.com/watch?v=Qe4qSPojwtw&feature=related

Peter Watson December 5, 2011

Brine your turkey for Christmas.

Peter Watson says we simply must brine the Turkey for better flavour and moist texture This is his recipe which also uses the divine stuffing mixes which we sell so many of each Christmas.

method.

You must start the evening before with a fully thawed bird. It will need to be submerged in the brine solution and preferably kept in a cool or refrigerated situation for up to 8 hours. A large bird will need a very large pot or bucket. This solution should be enough for a 5kg to 8 kg bird.

Ingredients

3 litres of Vegetable Stock or chicken stock

375 grams of table salt

1 cup sugar (brown is best)

1 tablespoon dried sage

1 tablespoon crushed dried rosemary

1 tablespoon dried thyme

1 litre of iced water

Bring stock, salt, sugar and herbs to the boil, allow to cool then add the iced water to cool completely.

You will need a clean bucket that will easily hold the turkey with the brine. Place the brine into the bucket.

Wash and dry the turkey and lower the bird breast first into the bucket making sure that the cavities are filled with the brine. Place something on the bird to keep it below the brine solution. Place the bucket into the refrigerator over night, or no longer than 8 hours. If the refrigerator is otherwise occupied, consider using a chiller or even a styrene box. Remove the turkey and dry it completely. When cooking you will need to allow for the fact that a brined turkey will cook faster.

Cooking the Turkey

Stuff your turkey in both the cavities, being careful not to overstuff the main cavity of the bird. Use a  combination of pork mince (with fat) and one of the Peter Watson stuffing mixes; Prune and Apple, Apple Red Onion and Sage, or Cranberry, Walnut & Thyme (Gluten Free). The neck cavity can be well stuffed, it may also be an advantage to bind the stuffing mix with an egg.

The quick method:
The accepted norm is to allow 20 minutes per kilo and then add an hour. In the case of a brined bird, it would be as well to check the bird after 30 minutes. Please preheat the oven... turn it up full and when you put the bird in to roast, drop to 180 celsius for the cooking time. 
The slow method:
Peter's secret... since most of us have a ham for Xmas and will remove the skin and glaze the ham... keep the skin and place it over the turkey to allow the ham fat and skin to act as a baster and a way to keep the moisture in. Cover the bird with aluminium foil. Preheat your oven to 140 celcius and cook slowly for 4 - 5 hours (depending on the size of the bird, if smaller, 3 - 4 hours and then remove the foil and turn up the heat to 180 celcius, cook for 45 minutes, remove the ham skin and cook for another 10 - 20 minutes till golden. (The ham skin if crisp, is quite delicious!!)

Peter likes to roast the bird on a bed of root vegetables with loads of fresh herbs and a good slug of orange juice. (This makes for a stunning gravy.) 

Tasmanian saffron - more precious than gold.

Terry & Nicky Noonan gave up their secure jobs on the mainland and moved to Tassy in 1989. They were keen to make a living from the land, but with only three sloping acres, they needed a small crop that could be hand harvested and easily shipped. Shopping one night they came across a jar of imported saffron, which at $14 for 125g became the seed of their inspiration. In 1991, after mountains of research and preparation they imported 5000 saffron corms (stem bases) from Europe, and became Australia's first producers of Saffron.

Tas-Saff is now a thriving commercial saffron producer and has developed a network of 50 growers throughout Australia and New Zealand, all producing premium grade Saffron to meet the worlds demand for Australian saffron.Their journey has not been without many trials, which have taught them to spread the risk over many farms in many locations.

Saffron is the world's most expensive spice first cultivated in 2300BC in Kashmir. It was valued as a spice, a dye and for its  medicinal properties.Saffron is the most commonly adulterated, copied and misrepresented spice. As saffron was traded like gold in medieval times, saffron forgers were buried alive or burned at the stake.

Saffron is still expensive because it is incredibly labour intensive with processes which cannot be mechanised. In order to extract 1 kg of saffron from crocuses, the stigma's of almost a quarter of a million flowers must be hand picked, dried and bottled. "It takes about an hour to pick a thousand flowers" says Terry. For 45 days in Autumn the delicate purple crocus flowers appear in the morning and must be picked quickly to get the newest and freshest flowers before they wilt in the sun. The stigmas are nimbly twisted from the flower by hand, then dried for two hours before being packed into tiny 100mg glass jars which hold the stigmas of 20 crocus flowers.

The Noonans small packing and processing facility is carefully climate controlled and all processes require gloved hands, netted hair and fine tools more suited to a jeweller. The quality of their handling of the precious spice is one of the many factors which make their Saffron premium quality. Tas Saff Saffron is HACCP certified, Extra Category 1 Saffron and has been accredited to SQF 2000 - the worlds leading food safety and quality management standard.

The high quality means that Tas-Saff saffron goes a long way - far less of it is needed in your cooking. Each stigma is whole and un broken, so to achieve best results Tas Saff saffron should be infused in liquid for 24 hours to get the best flavour and colour. Saffron has been described as having a woody, honey-like, oaked-wine, tenacious aroma, and bitter lingering, appetite stimulating taste. Saffron is high in anti-oxidants.

gershgoods distributes the gourmet retail packaged 100gram vials in display boxes of 12 units, and two foodservice sizes in1gram and 5gram bags.

Saffron Rice

• 50 - 100mg Tas-Saff saffron
• One and a half cups of Australian long grain rice
• 20 grams butter
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 3 cups of quality chicken stock

Remove lid from Tas-Saff saffron vial and fill with almost boiling water.
Leave to infuse for 24 hours.

Use a heavy saucespan with a tight fitting lid.
Prepare saffron as per instructions below.
Heat butter and oil in a deep saucepan and cook onion until soft without colouring.

Add rice and cook for a further minute, stirring all the time to ensure the rice is well coated with butter and oil.
Stir in approx. 3/4 of a cup of stock then add your saffron infusion, stir and mix well.

Add the remainder of stock ensuring that all the saffron is rinsed out of the cup.
Stir well, then cover tightly and cook gently for 20 minutes.
Remove lid and stand for a few minutes to let steam escape.
Turn rice with a fork to fluff up and serve.

Serves 4 to 6 people.

A night with Tetsuya

 

On a Tuesday night in August, the gershgoods team arrived at Tetsuya’s restaurant in Kent St Sydney for a private demonstration of the many uses of his fantastic range of retail products. The team were excited, and there were some who only expected a sous-chef to give the presentation. They were delighted to be greeted by Tetsuya Wakuda himself, and after introductions and a glass of Bollinger Champagne he began.

Firstly he encouraged the staff to be creative with their cooking - using the Tetsuya's dressings as a base for their own recipes. He explained how vinegar is useful for bringing up the flavours of food and that Nori vinegar freshens flavours of other dressings when mixed together.

He showed his technique for perfectly cooking Wagu beef, which he served with his own Tasmanian wasabi mustard. He also prepared Smoked ocean trout with Rice Vinegar and wasabi, Kingfish Salad with Salad Vinaigrette, and Venison with Honey Rosemary Dressing. He explained that the Dressings can be used as a versatile ingredient, not just for salads and that Honey Mustard and Tasmanian Pepper Berry dressings are ideal with gamey meats.

The gershgoods team were truly engrossed, and have learnt new techniques and applications, which have extended their own culinary horizons. So now they are inspired and enthusiastic to share Tetsuya’s tips with you and the new ways to use the Tetsuya’s retail products.

A sample recipe:

Wagu Beef with Tasmanian Wasabi Mustard

Take beef cold from the fridge, do not raise to room temperature before cooking. 

Do not season the meat before cooking.

Heat 1 tsp of olive oil in non-stick skillet on full heat. 

Seal beef to make a crust, blot up fat with a paper towel as it is released during cooking.

Rest in oven at 75C for up to 2 hours.

To serve, reheat beef on surface.  Slice thinly and season with salt & pepper.

Serve with Tetsuya’s Wasabi mustard on the side of plate.

  

The Tetsuya's range of retail products is a top-seller over Christmas, with the Soft Smoked Ocean Trout Sides topping the list of things you must have. Pre-orders close 30th September - so order today!

Perfect Pangkarra Pasta

Pangkarra Pasta is truly unique for many reasons.

Firstly there is the heritage of the primary ingredient - Durum wheat grown on a farm in the beautiful Claire Valley, South Australia. This grain is lovingly grown by the Maitland family, the fifth generation to farm the land since they arrived in South Australia in 1866. Using sustainable farming techniques and organic fertilisers, the family produce premium quality grain which is way too good for the bulk market. They store the grain on the farm in chemical-free storage facilities, then traditionally stone mill it, which ensures the wholegrain flour that is produced retains the natural flavours of the grain.

Then there is the pasta making techniques. When the pasta is made, it is extruded through bronze heads - creating a rough surface texture which allows the pasta to better hold sauces. The hand crafted pasta is then dried at low temperatures in controlled conditions. They do this because pasta which is dried too quickly can become hard and glassy.

Then there are the health benefits. Wholegrain pasta is not the same as wholemeal pasta. Wholegrain retains all the goodness of the whole grain of wheat. This means it is high in Thiamine (B1), is an excellent source of antioxidants & phytonutrients, and has a low GI. Pangkarra pasta is also low in fat and sodium, and an excellent source of fibre.

Then there is the flavour. The team from Pangkarra flew up to meet us last week and took over our warehouse kitchen to give us a tasting and educational. They simply cooked the pasta until al dente, drizzled it with quality olive oil and tossed it through with sautéed mushrooms, baby spinach, garlic, butter and a pinch of truffle salt. We were all amazed by the delicious nutty flavour and divine texture. It truly is in a class of its own.

Even Maggie Bear loves Pangkarra Pasta.
"Pangkarra definitely embodies the slow food philosophy when you consider that it is the wholegrain milled traditionally and the pasta made with the slow drying that makes such a difference to texture and flavour,” Maggie said. “The family should be very proud of their pasta. I really loved its flavour and texture.” Maggie Beer.

Gershgoods is excited to distribute the following Pangkarra Pasta products to quality food stores in NSW from mid August.

Wholegrain Fettuccine
Wholegrain Spaghetti
Wholegrain Linguine
Wholegrain Penne

Keep a look out for Pangkarra Pasta popping up in all your favourite foodie magazines.

We're turning 180 Degrees

gershgoods loves to support companies that produce all natural delights and this one is a cracker. Pun intended. 180 Degrees started in New Zealand producing premium quality crackers using all natural ingredients and New Zealand butter. Now made in small batches here in Australia, the 180 Degrees Oat Crackers range is specifically designed to accompany fine cheeses, fruit pastes, dips and spreads.

The boutique cracker comes in four varieties including Walnut Oat, Natural Oat, Hazelnut Oat and Chilli Pepper Oat. The 150g retail box is designed to catch the eye when on the shelf, each flavour in a different colour, so it is easily identified. These delicious small crackers have a shelf life of one year and come in cartons of twelve. After tasting them all it is difficult to decide on a favourite, but as each cracker flavour marries well with different cheeses, we didn't need to. Thankfully we found suggestions on the side of each box, which helped us to choose what we would eat with what. 

Walnut Oat with Roquefort, Stillton, Pecorino, Fromage de Chevre, parmesan, Gouda, Camembert or a creamy blue.
Natural Oat with Camembert, Gruyere, Brie, Parmesan, Cheddar, Feta, Gouda or creamy blues.
Hazelnut Oat with Gouda, creamy blue cheeses, Jarlesberg, Emmental, Pecorino, Camembert, Gruyere and Brie.

Chilli Pepper Oat with aged Cheddar, Edam, Emmental, Pecorino, Camembert, Gruyere, Brie and Provolone.

180 Degrees Oat Crackers will be in stock for delivery early August.  

Call the gershgoods office on 4759 1100 or email Luke Walker on sales@gershgoods.com.au

Medlow Gels Promotion for August

Get your orders in now to take full advantage of this Medlow Fine Gels promotion for August.
Contact the Gershgoods office on 4759 1100 today.

Sami's Kitchen - Shawarma Spiced Pork Belly, Braised Nettles and Cauliflower

Shawarma Spiced Pork Belly, Braised Nettles and Cauliflower - Recipe by Matt Rothman, Chef at Single Origin Roasters
Serves 4 People

Shawarmais a popular Mezze staple across the Middle East and has become probably the most renowned Eastern fast food worldwide, maybe second only to the humble Falafel ball. In fact, it is sometimes called the Arabian Taco!




Pork Belly
1kg pork belly, bone out and skin on
40g Shawarma blend
30ml olive oil

Remove all moisture from pork rind by dabbing with high-grade paper towel. This will ensure the pork rind crackles perfectly. Mix salt flakes, oil and 40g of Sami’s Kitchen Shawarma Spices. Rub all over pork belly, including the rind. Work into both sides of the belly. Place pork, skin side up in oven pre-heated to 250C and cook for 20 minutes then turn oven temp down to 140C and cook for an additional 1 ½ hours.

Nettles
200g picked nettle leaves
1 garlic clove minced
30 ml olive oil

Wearing gloves, place fresh nettles on a large cutting board (both top leaves and the fine stems can be used). Chop the nettles coarsely and add them to a pan with the garlic and olive oil and sauté until the nettles are wilted.
Note: Baby spinach can be substituted for nettles using the same quantity and method.

Cauliflower
½ head of cauliflower
25g butter
300ml milk
Seasoning

Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan, add cauliflower and simmer until softened. Strain and liquidise the cauliflower then season and pass through a fine sieve.

Rosnay Organic Whole Figs in Syrup - Coming in August

On the Rosnay farm they don't only grow olives and grapes, they have 120 fig trees too. Their largest organic figs go to market fresh, however there are a lot of smaller figs that are are perfect for bottling.
Using organic raw sugar , Rosnay port, vinegar, lemon juice, cinnamon and nutmeg, Florence Statham has spent years getting the recipe just right. They are absolutely delicious, great with icecream, on the cheese platter, or with careme puff pastry to make a divine fig gallette.

Order them now for delivery in August. Contact Gershgoods for more details.
http://rosnay.blogspot.com/2011/03/figs-are-in-seaon.html

Cunliffe & Waters Slow Cooked Lamb Kasoundi

This mouth-watering recipe is featured in the winter warmers selection by Cunliffe & Waters, we at Gershgoods recommend it as the perfect dish to comfort you from the harsh cold outside.
Slow Cooked Lamb Kasoundi

This mild but very aromatic Indian style curry will undoubtedly become one of your firm favourites. It is so simple to prepare (as we have very kindly done most of the work for you) and yet it has the most wonderful depth of flavour. If you start cooking it the night before it will be even tastier.

• 1kg diced lamb shoulder (or similar cut)
• 1 large leek, finely sliced
• 1 jar Cunliffe & Waters Tomato Kasoundi
• 1 tin diced tomatoes
• a little flour, salt and pepper
• Toss the lamb in seasoned flour.

1. Sautee the leek in a good splash of vegetable oil (olive is fine) in a heavy based pot on a medium-low heat until it softens, but does not start to change colour.
2. Turn up the heat and add the lamb. Stir continuously until browned.
3. Add the jar of Cunliffe & Waters Tomato Kasoundi, 250ml water and the tin of tomatoes.
4. Simmer on a low heat with the lid on for 2 hours - checking occasionally to see if more liquid is required.
5. Season and serve with basmati rice, Cunliffe & Waters Lime and Date Chutney, cucumber raita and naan bread. You will be very popular indeed!

Heilala Vanilla Plantation Trip 2011

HEILALA VANILLA PLANTATION TRIP 2011

Take A Trip To The Kingdom Of Vanilla With Chef Damien Styles

Don your summer linens and an appetite for new discoveries and delicacies and be one of only a few to witness the magical world of vanilla on an intimate journey with highly acclaimed chef, Damien Styles to the Heilala Vanilla plantation, located on the Vava'u Islands in the Kingdom of Tonga.

Over seven glorious days (Mon 24 Oct - Mon 31 Oct 2011) in the Tongan sunshine, intrepid

gourmands will be immersed in the humble village life and the Tongan way, appreciating and learning

the complex and intricate processes of growing and harvesting vanilla. This trip will be on Tongan time

i.e. very relaxed and not a five star hotel, butlers and spas kind of holiday! Read More...

 

Duck in Peter Watson Thai Yellow Curry

Darren made this for the gershgoods team last Friday, it was delicious!

This recipe uses the Peter Watson Thai Yellow Curry Paste

Ingredients:
1/2 jar Peter Watson Thai Yellow Curry paste
1 tin of Coconut Cream
1 tin of Coconut Milk
2 tablespoons Fish Sauce
100 grams (ish) Palm Sugar (about 1 heaped tablespoon)
1 large or 2 smaller ducks from the Chinese butcher, cooked (roasted) and cut into bite sized pieces.

Method: Place the coconut milk and cream in a flat pan and place over heat, cook till reduced and starting to split, add the half jar of Peter Watson Thai Yellow Curry paste to the milk mix along with the fish sauce and sugar... allow to cook until the sugar is melted and a great sauce results.

Place the chopped up duck into the sauce and allow to simmer for a short time. (I added 5 dried birds eye chilli's as well )

To Serve: Have a good bed of rice and spoon a generous portion of the duck over and a good squeeze of lime juice. For those who like it, some chopped coriander.

So easy and so good.

Original Hot Chocolate

One of our newest suppliers is warming us up today for the chilly winter solstice.

The Original Hot Chocolate Company produce a fun and indulgent way of enjoying a favourite hot drink, using premium couverture Belgian chocolate from Callebaut. 

Their handmade creation is a delicious chunk of chocolate set onto a wooden spoon, available in milk, white and dark varieties. All are stunningly stir-able and delightfully gluten free!

We love that it's so easy to use:

Simply heat or extend approximately 200ml of milk then whirl and stir The Original Hot Chocolate Company spoon until the sweet silky chocolate has melted away, leaving you a steaming cup of premium quality hot chocolate.

For order information please head to our website: www.gershgoods.com.au

The Bio Burger

One of NSW's prized artisan food companies, Nicholson Fine Foods, created the Bio Burger product using a stone ground blend of dried peas, beans, lentils, vegetables, spices and herbs. It is quick to prepare, is multi-functional, gluten and egg free and is low in fat and salt.

Here are 2 of the suggested recipes for the Bio Burger that we think are just delicious.

Lamb and Raisin Burger 

Ingredients 

1 pack Bio Burger 

1 equal part Water 

80 g Seedless Raisins 

40 g Chopped nuts or seeds(pine nuts, hazelnuts, sesame seeds, pumpkin seeds all work) 

240 g Minced Lamb 

40 g Chopped green herbs(mint, parsley, coriander) 

to taste Salt or Soy sauce 

Cooking Directions 

Pour boiling water over bio burger and raisins then mix well until fully absorbed.(if you are throwing a party, do this step prior to guests' arrival, so as to not make them too hungry) 

Cover and let stand for 20 minutes 

Add minced lamb, chopped nuts or seeds, and chopped green herbs. 

Mix well for 5 minutes until fully blended. 

Form into shapes and cook on grill, deep fry or bake. 

 

Veggie Burgers 

Ingredients 

1 pack Bio Burger 

1 equal part Water 

40 g Grated Cheese 

240 g Grated Raw Sweet Potato 

40 g Chopped green herbs(mint, parsley, coriander) 

to taste Salt or Soy sauce 

Cooking Directions 

Pour boiling water over bio burger and mix well until fully absorbed. 

Cover and let stand for 20 minutes 

Add grated sweet potato, cheese and chopped green herbs 

Mix well for 5 minutes until fully blended. 

Add beaten egg and mix well again 

Form into shapes and cook on grill, deep fry or bake. 

Side Note: If you've got vegan friends, replace the cheese and egg for some crumbled tofu.

Potato and Rosemary Galette

Make this galette without the prosciutto for a vegetarian option. If doing so select a stronger cheese such as taleggio or fontina.

This dish can be prepared in advance, re-heat at 160°C (140°C fan-forced) for 10-15 minutes prior to serving.

Not suitable for freezing.

Ingredients

375g pack Carême butter puff pastry, thawed

3 medium desiree potatoes

2 large cloves garlic, peeled and crushed

1 tablespoon fresh rosemary leaves, finely chopped

2 tablespoons olive oil

sea salt and freshly ground black pepper

200g Goat curd

4 slices prosciutto, chopped

1 egg yolk, lightly beaten for glaze 

Method

1. Preheat oven to 220°C (200°C fan-forced). Lightly grease a baking tray and line with baking paper.
2. Place pastry on a lightly floured work surface and roll out just enough to cut a 26cm round.Place the pastry on prepared baking tray. Lightly score a border 3cm from the edge. Place in refrigerator for 20 minutes to chill.
3. Meanwhile finely slice potatoes to a thickness of approximately 2mm. Toss potatoes with 1 clove crushed garlic, 2 teaspoons rosemary, olive oil, salt and pepper.
4. Remove pastry from refrigerator, brush border lightly with egg glaze.
5. In a small bowl combine goat curd, remaining garlic, rosemary and prosciutto, season with salt and pepper, mixing until well combined. Spread the goat curd mixture evenly over the centre of the pastry leaving a 3cm border.
6. Lay potato slices in rows around the pastry so each slice slightly overlaps, creating a concentric pattern.
7. Bake in preheated oven for 10 minutes, then reduce oven temperature to 200°C (180°C fan-forced), cook for a further 30-35 minutes or until the pastry is golden brown.

Heilala Vanilla - Creamy Vanilla Rice Pudding

We can't wait to test the latest recipe from Heilala Vanilla, a creamy rice pudding will be a perfect winter warmer indulgence in the coming months.

Ingredients:
4 Tablespoons white rice
4 Tablespoons Heilala Vanilla Sugar
3 cups of milk
1 Tablespoon Heilala Vanilla Paste

Method:
Heat the milk slowly. Whisk in the vanilla paste and vanilla sugar and stir to dissolve.
Add the rice and pour into a shallow ovenproof dish.
Cook in a oven at 150 degrees C uncovered for 1.5-2 hours, stirring half way through.
The pudding should be creamy and just set.
Serve warm with a dusting of cocoa or cinnamon. Serves 4.

For information on Heilala Vanilla products click here.

Ashbolt Farm Elderberry Concentrate = Perfect Winter Remedy

What makes winter bearable? Ashbolt Farm's Elderberry Concentrate. As seen in the months Country Style Magazine (see below for snip-it from Flavours section of the magazine), for a Hot Toddy pour hot water over the syrup to taste and add lemon rind and spices such as cloves, cinnamon and ginger.

An alternative for those who prefer a subtle flavour, add a dash of Elderberry Concentrate to hot water and lemon and serve as a tea. Perfect for comforting those winter sniffles.

Elderberries have been proven to reduce the intensity and duration of colds or flu by half. For more details on the health benefits of elderberry and elderflower click here.
Head to www.gershgoods.com.au for details on ordering.

Peter Watson Thai Chicken Green Curry

Last week the Gersh team were warmed with another Peter Watson south east Asian range dish, beautifully cooked by Darren Gershbach.
This particular Thai Green Curry was served with chicken and rice.

Traditionally this spice mix is cooked in a split coconut cream. To do this take one can of coconut cream and place in a frying pan (this will be the pan you cook the curry in so choose well), place on a high heat to boil then reduce to low heat to evaporate, in approximately 12-14 minutes the mix will split, give up it's oil and become very thick.
Add to this 2 heaped dessert spoons of  Peter Watson Thai Green Curry paste and fry until the aroma is fragrant.
Add 500gm of chicken that is diced in the Thai style (4cm by 1cm by 2cm) and begin to cook. Add another can of coconut milk and continue to cook, add 2 dessert spoons full of fish sauce and 1 heaped spoonful of palm sugar. Kaffir Lime leaves can be added at this stage (the paste mix does contain some).
Continue cooking until the meat is tender and some of the liquids have evaporated leaving a thick rich curry as a result.

In Thailand a pure meat curry would not happen, it would contain a vegetable of some kind, usually the small pea shaped eggplants found natively. If these can not be found may we suggest small green peas.
Vegetables should be added approximately 20 minutes after you have cooked the meat.

Serve this curry with white rice and accompany with more chopped chili in a vinegar water combination.

FW: Sami's Kitchen - Grilled Baby Chicken with Shish Tawook

 

 

From: David Johnson [mailto:noaadmin@bigpond.com]
Sent: Tuesday, 10 May 2011 11:12 AM
To: 'gershgoods.marketing.ggblog@blogger.com'
Subject: Sami's Kitchen - Grilled Baby Chicken with Shish Tawook

 

Sebastian Luximon – International Chef at Cucina Italiana, Newport has created a recipe using Sami’s Kitchen spice Shish Tawook.

We can’t wait to try this one out for ourselves.

Grilled baby chicken with Shish Tawook, rocket baby beetroot and tomato chutney

Ingredients

Baby chicken/ Spatchcock

Garlic

Olive oil

Rocket salad

Baby beetroot

2 tomatoes

White vinegar

Sugar

1 Onion

1 bunch of Parsley

Balsamic Vinegar

 

Method

 

1. Marinate the chicken with 3 tablespoon of Shish Tawook, 1 clove of garlic crushed and olive oil for 1 hour

2. Cook in a pan the diced tomatoes, with a quarter of diced onion and garlic together until it becomes soft and add about quarter cup of vinegar and 1 tablespoon of sugar.

Cook until everything become soft and add the parsley at the end.

3. Make a dressing with the vinegar and olive oil to add to the rocket and beetroot salad.

4. Grilled the chicken on a barbecue until cooked and serve with the tomato chutney and salad.

Sami's Kitchen - Grilled Baby Chicken with Shish Tawook

Sebastian Luximon – International Chef at Cucina Italiana, Newport has created a recipe using Sami’s Kitchen spice Shish Tawook.

We can’t wait to try this one out for ourselves.

Grilled baby chicken with Shish Tawook, rocket baby beetroot and tomato chutney

Ingredients

Baby chicken/ Spatchcock

Garlic

Olive oil

Rocket salad

Baby beetroot

2 tomatoes

White vinegar

Sugar

1 Onion

1 bunch of Parsley

Balsamic Vinegar

 

Method

 

1. Marinate the chicken with 3 tablespoon of Shish Tawook, 1 clove of garlic crushed and olive oil for 1 hour

2. Cook in a pan the diced tomatoes, with a quarter of diced onion and garlic together until it becomes soft and add about quarter cup of vinegar and 1 tablespoon of sugar.

Cook until everything become soft and add the parsley at the end.

3. Make a dressing with the vinegar and olive oil to add to the rocket and beetroot salad.

4. Grilled the chicken on a barbecue until cooked and serve with the tomato chutney and salad.

Peter Watson Fish Penang (Thai Style) Curry

This beautiful fish curry was cooked for us by Darren Gersbach not long ago using the Peter Watson Penang (Thai Style) Curry paste from the new SE Asia paste range. We loved it so much we thought we would share the recipe with you.

500gm of fish cut into bite sized pieces for a cooking time of 20 minutes
If desired mixed seafood can be used and added to the curry in order of cooking time (Darren used mussels, calamari and prawns)
1 can of coconut milk
3 dessert spoons of Peter Watson Penang Curry Paste

Place the coconut milk into a saucepan and add the curry paste, cook until oil starts to rise.
Add the fish and 2 dessert spoons full of fish sauce, 1 dessert spoon full of palm sugar and if you have them a couple of lime leaves.
Allow to cook slowly until you have a dryish curry that you can serve with white rice and garnish with chilli.
You can also add to the curry a mixture of asian greens such as bok choy, choy sum and pea shoots.

This delicious dish will not be forgotten by the Gersh team.

Sensory Evaluation

In the course of a regular gershgoods week, we talk to and meet the most interesting and inspired food-people, and have the every-day pleasure of learning so much from each other. However some days, some exchanges, and some people are extra, extra special. A few weeks ago, two of our most esteemed food-friends treated us to a more formal exchange of knowledge.

Renowned cheese expert, judge & sensory evaluator Russell Smith and his partner Sally, encouraged the whole gershgoods team to close the warehouse for the afternoon, get out from behind our desks, behind the wheel and behind the packing benches, and participate in a Sensory Evaluation - a revealing educational afternoon in the field of sensory perception - How and Why we Taste.

From our personal relationship with Russell, we know he really tastes his food and wine, and meals with him and Sally are always fascinating and especially enjoyable. However, in this educational we came to truly understand where he is coming from, and the importance of knowing our palates and our own taste thresholds. So, what we thought would be a pretty interesting afternoon turned out to be totally revolutionary!

Russell explained that the existing simplistic theory of palate break-down - the idea of sweet, salty, sour and bitter tastebuds is actually incorrect. In fact there is a lot more to understand about taste than this simplistic theory. To outline this Russell explained flavour perception and taste thresholds.

Through tasting, we analysed our own taste thresholds and compared them to studies conducted across Australia. We were tested to find out at what strength could we detect a particular flavour. The results were exciting and revealing - we each found out if we on, above or below the average level of detection.

Following this exercise we were presented with a cheese judging experiment where we applied our new knowledge. We tasted and compared our detection of five key taste components across a range of cheeses - Cheddar, Brie, Camembert and Blue from various producers around Australia.

As this theory is now shaping the understanding of producers and chefs around Australia, understanding these principles and having a sensory experience of it was vital for us as a food-team. It was also a pretty fantastic way to spend the afternoon, and has left us all inspired, informed and excited about tasting every little sip and new bite.

To find out more about Russell Smith and his Sensory Evaluations, take a look at the Electrolux Appetite for Excellence website. www.appetiteforexcellence.com