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Monthly archives for March, 2011

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Mango cocktail recipe: Now we announce…. The Emmy

Mar27
2011 1 Comment Written by chefshane
This week consisted of too many late nights and too many trips behind the bar.
 
Another product of "The Olson Experiments", this cocktail slips down smoothly and is reasonably light.
The Mango Absolut was imported in 'Professor' Olson's hand luggage earlier this week following a memorable wedding consumption in North Thailand last month.
The challenge was to develop a mango cocktail recipe that was a 'keeper' using the Absolut Mango as the base.
 
We came up with a combination of Absolut Mango, Midori and Vanilla liqueur, topped with freshly juiced local pineapple.
Yum!

As you see in the next photo, using 'previously juiced' pineapple we didn't get that sumptuous pineapple foam on top, which really makes the cocktail. It has to be juiced at the last minute to make the cocktail.

The mango cocktail recipe:

  • 1 shot Absolut mango
  • 1 shot Midori melon liqueur
  • 1/2 shot Vanilla liqueur

Pour over ice, stir and top with pineapple juice fresh from the juicer.

Here in the photo below, we have "Emmy" who chopped the fresh pineapples for juicing as we looked for a name.
Professor Olson pronounced the drink to be "The Emmy" – a bit of an award winner inspired by our bartender of the same name.
She's posing here with the real deal, complete with the foamy pineapple on top.
We had several of these, so we've got it down pat.
Come in and try one. Tell them the Chef told you to come in and try an "Emmy"
 
In a dimly lit bar, overlooking the pool leading down to the ocean, we sigh in contentment as the fourth Emmy hits the table.
The drink, not the staff member.
 
Posted in Drinks & cocktails - Tagged , , , , , , ,

The Don Pedro – Liqueur & ice cream desserts from Africa

Mar26
2011 1 Comment Written by chefshane
Here's a quickie, but  a goodie.
Introducing the Don Pedro – one of an irresistible range of  ice cream desserts mixed with liqueur, then topped with whipped cream and chocolate
So simple. So good. You have to try it.
These types of ice cream desserts are popular through Africa for some reason, and my Californian friend and culinary muse introduced them to me after a dinner at the hotel last week.
Apparently whisky is a popular option to mix with the ice cream in South Africa, but this Kahlua based one was exceptional

To make this, you need a high-sided bowl for mixing, plus a fork and a couple of spoons.

To serve, use glasses. We used double old fashioned glasses, but it would be great in a large martini glass or a wine glass also.
Play around with that. You can serve it in anything.
For ingredients and method, see below
 
 
Ingredients
Chocolate sauce
Vanilla ice cream – hard
Kahlua – to taste. We used quite a lot.
Fresh Whipped cream (unsweetened or very slightly sweetened)
Chocolate shavings (dark or milk)
 
Scoop hard vanilla ice cream into the cold bowl.
Pour in kahlua and use a fork to blend and mix the kahlua into the icecream.
It's great to have a few lumps of ice cream not properly mixed so you get some non-alcoholic bursts of pure ice cream as you eat.
When the icecream is about the consistency of soft serve, take the serving glasses and dribble some chocolate sauce down the sides.
Serve the ice cream desserts into the glasses.
Top with whipped cream and chocolate shavings.
Maybe even a cherry ;-)
 
Serve with a spoon, and also a thick straw,

Posted in Dessert, Sweet, Pastry & Bread, Drinks & cocktails - Tagged , , , , , , , , , , , , , ,

Foie gras crostini with slow-roasted shallots & garlic

Mar25
2011 2 Comments Written by chefshane

Foie gras is a luxury food for sure, and the two most common methods of serving are poached / terrine style, OR cut into medallions and seared.
Medallions are easy to control portion size and cost, and there's no wastage.
They can be cooked from frozen, and have great texture, colour and taste.

Making a terrine or 'torchon' style foie gras means needing to eat or sell ALL of it.
Sometimes that isn't practical

This is my 'other' favourite seared foie gras recipe.

Shaun and I made this in Dubai UAE and it remains an easy, accessible way to serve and eat goose liver.
There's no need for a knife and fork if you modify this to be canape style, or you can serve it plated to share or eat as a starter
 
This recipe is very easy, and you can vary it depending on how you want it to look, or how you want it to be eaten.
This does take more time than the caramelised apple version, as you need to roast the shallots and garlic very slowly until they're soft and delicious.
 
You can serve the shallots and garlic whole, or roast both and serve one as a puree.
Try one of each to get some different textures happening.
The parsley pesto is a nice 'fresh' taste to contrast the smooth, rich creamy garlic and foie gras.
 
The crostini is basically a nice piece of toast, baked with some oil or butter. 
Crouton, toast, canape, crostini – call it what you will.
You can play with this a bit too, by varying the type of bread you you, and also the flavours that you bake it with.
I use 50/50 butter and olive oil – not soaked through – just drizzled on and lightly tossed.
 
You can kill these by baking the croutons until they have the consistency of glass or stone.
Don't do it.
Just half bake them so they have a crunch, but a little bit of give in the middle. Then this recipe will work perfectly
 

How to make parsley pesto 

100g Parsley (flat is best, stalks and all, but curly parsley is OK if stalks are removed)
25g   Garlic, fresh
50ml Olive oil
          Salt (to taste)
          Pepper (to taste)
20g   Toasted walnuts (optional)
 
  1. Chop parsley.
  2. Smash garlic in mortar and pestle, then add parsley and grind with salt, pepper, walnuts 
    OR add all to blender and blitz until pureed. Adjust seasoning. Fresh and light, not salty or oily.

How to make roasted garlic and shallots

100g     Peeled shallots
100g     Peeled garlic cloves
60ml     Cooking oil or olive oil
3 sprig  Fresh thyme
4ea.      Bay leaves
6 ea.     Crushed black pepper corns
  1. Get 2 seperate saute pans or small baking dishes
  2. Put garlic in one, and shallots in the other
  3. Toss garlic with frsh picked thyme, bay leaves, pepper and oil and roast in a slow oven at around 150 degrees C, turning every 15 minutes.
  4. Do the same with the shallots. DO NOT cook in the same pan, as both have different cooking times
  5. Use extra oil if you like……. as you can use the flavoured oil later in dressings and general cooking.
  6. Slow roast without colour until very soft. They should be able to easily crush between the fingers without much pressure.
Another option: shallot can be sliced and cooked in a pan slowly.
Puree the garlic after roasting is finished, or serve whole as per your own preference.
See both photos, see which one you like. Both work fine

How to make croutons (crostini)

Sourdough baguette (or your favourite bread)
Oil and butter, melted
Salt and pepper
  1. Slice baguette or cut bread thinly.
  2. Toss with butter, oil, salt, pepper
  3. Bake at 150 degrees C in slow oven until crispy but with a slightly underdone centre.

How to serve foie gras on crostini

  1. Sear Foie Gras medallions in a medium hot pan WITHOUT OIL a couple of minutes either side until rare (see instructions here)
  2. Place foie gras medallions on top of croutons
  3. Dress with roasted or sauteed shallots and slow roasted garlic
  4. Drizzle with parsley pesto.
Serve to applause from your guests, with a nicely acidic wine. 
We used a Marlborough NZ Sauvignon Blanc, but a Riesling or Champagne or sparkling or a crisp rose also work wonders.
How about you? What's your favourite way to eat foie gras?
 
 
Posted in Fusion & Contemporary, Western Food - Tagged , , , , , , , , ,

Seared foie gras recipe with caramel apple cognac flambe

Mar24
2011 3 Comments Written by chefshane

Foie gras can be done a multitude of ways.

This recipe is great for both the professional and the beginner.

Being seared, it's quick, easy, delicious and presents nicely in a very short time frame.

Foie gras, by it's very nature is rich and 'fatty' – in a good way. It has an unctuous mouth feel and incomparable taste.
As a rule it goes very well with sweet accompaniments, or with a touch of sourness or acidity to offset the richness. 
This makes it ideal with fruits, caramels, dessert wines, vienegar reductions or a combination of the two.
If you prefer to have a more savoury foie gras, sans fruit, I have an alternative recipe scheduled for you tomorrow.

To save repeating myself, I've posted some general info about foie gras, including the prep method for this recipe in more detail on another site.

If you want additional or background information before you try this, see my ezinearticle here.

Cooking and serving time:
This seared foie gras recipe takes 10 minutes to prepare, 5 minutes to cook, and about 4 minutes to plate up, so there's no lengthy rigamarole to attend to before tucking in to a sexy piece of goose or duck liver.

The longest part of any seared foie gras recipe will be cutting the foie gras and making the balsamic if you don't buy a pre-made glaze.
And wavering, due to any uncertainty.
It's so simple that if you just pick up a knife, 2 pans and go for it without thinking too much, it will be on the table in no time.

Preparing the foie gras.

Cut the foie gras into medallions about 60-70 grams each. They should be an even thickness of 1cm to 1.5cm, and not sloping. Clingwrap them and freeze them.

See the ezinearticle for details. They are best done this way. If you buy pre-cut medallions, even easier. DO NOT thaw them first before cooking.

Balsamic Glaze

If you cannot get balsamic glaze, just take 1/4 cup each of balsamic vinegar and clear apple juice, and boil (reduce) in a small steel sauce pan or frypan until only 1/3 remains.

Seared foie gras recipe

Ingredients

4 each Foie Gras Medallions (60-70g each)

30ml – 2 dsp Balsamic glaze (or balsamic reduction, or apple juice and balsamic vinegar reduced to a glaze)
120g (1 cheek of) ripe mango, freshly diced

Caramelised apples

2 Apples – sliced or cut into thin wedges (you can peel them, but the skin also looks nice if you keep it on)
2 dsp Butter (30g)
45-50g Brown sugar (2 tbsp)
2 shots Cognac, Armagnac or Brandy (50ml)
10g Parsley, freshly chopped (1 tbsp)

Method

  1. Heat a small saute pan and add the butter.
  2. Toss the apples in the foaming butter and add the brown sugar.
  3. Toss to caramelise the sugar on the apples over medium to high heat for 2-3 minutes.
  4. Add cognac or brandy quickly and tilt towards the flame to set alight and flambe (or use a lighter)
  5. Flambe until the flames die, and then season with freshly ground black pepper. Toss parsley through. (must be cut fresh – not pre-cut).
  6. Set aside for a few minutes while you sear the foie gras medallions

  7. Heat a dry saute pan to medium hot (no oil or butter)
  8. Put frozen foie gras medallions in and sear 1-2 minutes until nicely browned. Some fat will come out
  9. Turn the foie gras and sear the other side until also browned.
  10. Touch in the middle. If springy or soft, they are ready. If still firm in the middle, rest under a grill or in a medium to hot oven for just a minute or two.

  11. Serve the foie gras medallions on top of the cognac caramelised apples.
  12. Garnish with diced fresh ripe mango and some balsamic apple reduction.


Tastes great!

Posted in Gluten free, Quick & easy, The essentials, Western Food - Tagged , , , , , , , ,
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