This recipe has been adapted from Phillip Johnson.
This dessert is a winner! You can make it a day ahead and all you have to do is assemble it and your guests will be blown away. This is seriously sensual, seriously tasty and seriously makes you come across as a superb cook!
Parfait
250ml whole milk
3tbls of good quality honey (it is essential the honey has a beautiful flavour as it is the subtle undertone of the whole dessert. I use a Kangaroo Island organic raw honey)
1 vanilla bean (split and scraped)
6 egg yolks
115g of caster sugar
350ml of thickened cooking cream
Raspberry Coulis
1 tbls Honey
200g Frozen Raspberries
100g Caster sugar
1 Lime
Hazelnut Praline
250g Hazelnuts, roasted and skinned
150g Caster sugar
Place the milk, honey, vanilla bean and vanilla seeds into a saucepan over a medium heat and stir until the honey has dissolved. Bring to the boil then remove from the heat immediately.
In a separate bowl, lightly whisk together the egg yolks and the sugar. Whisk in the hot milk mixture then return to a clean saucepan over medium heat.
Use a wooden spoon and stir constantly until the custard thickens and coats the back of the spoon. Do not allow to boil. Strain the mixture through a sieve and then beat the mixture on a medium speed until it has cooled. Refrigerate until completely cold.
Whisk the cream until soft peaks form. Using a whisk, fold the cream through the custard mixture. Do this slowly and carefully so as to not lose any volume.
Line a rectangular loaf tin with plastic wrap, allowing a 4cm overhang on both sides. Spoon the mixture into the tin, tap the tin lightly to remove any air bubbles and then cover with the overhanging plastic wrap. Place into the freezer overnight or until set.
For the Raspberry coulis, combine the honey, sugar and lime juice in a small saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil then add the raspberries and once they have come back to the boil, cook for a further 1-2 minutes. Remove from heat and cool slightly before transferring to a food processor. Blend until smooth then place through a fine sieve. This can be made ahead and will keep in an air tight jar in the refrigerator for up to a week.
To make the praline, line a tray or plate with some baking paper. Put the sugar and just enough water to cover in a saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil and boil, without stirring, until the syrup has become a dark golden colour. Immediately remove from heat and add the hazelnuts. Quickly pour the mix onto the tray and flatten out with the back of a metal spoon. Cool. Once cold, break into pieces using a food processor (pulse function). The praline can also be kept for up to a month in an air tight container.
When ready to serve, invert the praline onto a serving plate, sprinkle the top with the praline, slice with warmed sharp knife and drizzle with the coulis.... and wait for the compliments :)
Fattoush Salad
Judge quantities according to how many people and what elements you like.
Cos lettuce, chopped
Brown lentils
Cherry tomatoes, halved
Cucumber, diced
Spring onion, green part only, cut into 1cm lengths
Mint, chopped finely
Flat bread - split to form 2 circles - brushed with dressing and baked in the oven until golden and crisp, cooled then cut up into small squares
Dressing:
Olive oil
Lemon Juice
Garlic
Sumac
Mix dressing up first so you can use it on the bread. Mix all other ingredients together, add dressing to coat generously and leave it so the bread goes slightly soggy before you serve.
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| Fatoush Salad with Falafals and Minted Yoghurt Sauce |
Paneng Gai (Thai chicken curry)
Serves 4
11/2 tbl veg or peanut oil
2 large chicken breast, very thinly sliced on an angle
4tbls Penang curry paste (Volcom is a good brand for penang curry paste)
1 garlic clove, pressed
1 chilli, finely diced
1 onion, peeled and cut into wedges
1 red capsicum, sliced
1 yellow capsicum, sliced
600ml coconut milk
3tbls of fish sauce
1tbls sugar (grated palm sugar if possible)
8 kaffir lime leaves, stalks removed and very finely sliced
Juice of 1 lime
Large handful of thai basil
Fry off garlic and chilli with a little of the oil, set aside. Fry the curry paste in a wok with the remaining oil. Once fragrant, add the chicken and toss to coat with the paste. Fry on med to high heat until chicken is just cooked. Add onion and once it has started to go soft add the red and yellow capsicum. Return the garlic and chilli to the wok. Fry for a couple of minutes then add the coconut milk slowly, stirring as you go to make sure the paste mixes in. Let the milk heat up then add the fish sauce, lime leaves, sugar, and lime juice. Adjust flavour accordingly.
Just before serving add the thai basil.
Serve with Jasmin rice.
Thai Green Curry Paste:
This recipe is simple and is so fresh. It is healthy and doesn't have any of the additives that the store bought pastes have. Once you have made this you will never want to buy a green curry paste from the shops again.
1cup coriander leaves, including stalks
3 lemongrass stems, pale part only, chopped
3 long green chillies, seeds removed, chopped (for a more spicy version add one or two more chillies)
2 garlic cloves, chopped
5cm piece of ginger, chopped
2 red eschalots, chopped
1tsp cumin
1tbls fish sauce
Mix all ingredients in a food processor. This makes about a cup and you would usually about half of the paste at a time for a curry that serves 4. Keep the remaining paste in the fridge in an air tight container with a layer of oil over the top. use within 1 week.
Caramelised Red Onion and Bocconcini Bruschetta:
Serves 4
2tbl olive oil
2 red onions, finely sliced
3tbl balsamic vinegar
3tbl caster sugar
2tbl sultanas
bocconcini balls, sliced in half
1 loaf of crusty bread
1 garlic clove
1 handful of rocket leaves
Heat oil in a large frypan and cook the red onion slowly over a low to medium heat until it is soft.
Place the balsamic and sugar into a small saucepan and stir until the sugar has dissolved.
Add the sultanas to the balsamic mix and continue to cook until you have a syrupy mixture (you may need to mash the sultanas down with a fork).
Add the balsamic mix to the onions and stir until it is all mixed in well and it is soft and caramalised.
Set the mixture aside to cool.
Cut the bread up into thick slices, rub the garlic cloves over each side and brush with a little olive oil.
Chargrill each piece of bread until crunchy.
Top with bocconcini and spoon onion mixture on top and place under a grill until the bocconcini has melted a little.
To serve, top the bruschetta with fresh rocket and drizzle with olive oil.
The best caramelised vinegar dressing:
Serve on chicken, pork or salmon
Place 1/4 cup of caster sugar into a small saucepan over a low heat and leave it for approximately 10mins, swirling occasionally, until it is a light brown caramel colour. Remove the pan from heat and add 1/2 cup of red wine vinegar (it will spit). Return the pan to a low heat and stir with a wooden spoon until the toffee pieces have dissolved. Increase the heat to medium and bring to the boil. Simmer until thick and reduced by half. Set aside to cool slightly then add 1tbl extra virgin olive oil and 1tbl lemon juice. Season with salt and pepper.
Strawberry Sake Shot:
The ultimate starter to any meal.
2 punnets of strawberries, washed dried and topped.
1/2 cup Caster Sugar
Good Quality Sake
Over a medium heat, cook down the strawberrries and the caster sugar (add a little water if it gets too dry. Once they are soft and the sugar has dissolved (approx 10 minutes) take the strawberries off the heat and cool completely. Place the strawberry mix through a sieve.
Add as much sake to you liking to the collected strawberry juice. Mix well and pour into shot glasses. Serve immediately.
Makes approximately 10 shots
