Boeuf Bourguignon Pies

And so it's the end of 2011, and the time where we look back on the year that was, and set high expectations on the year ahead. My year in brief:

• I finally purchased my first home, and am slowly becoming accustomed to the responsibilities that come with that
• I became an uncle to the most gorgeous little girl in the world, Princess Aurora
• I went to Singapore and Borneo, got to put up my feet and relax, and see some dear friends that i miss all the time
• I felt recognized for my work (my day job) and felt like I'm finally making a difference in my workplace
• I got to meet the Iron Chefs! And better still, so did my dad. 

There was sadness and disappointment in 2011, as there is every year. But i choose not to dwell on these things, and i look forward to another year of new horizons. I hope everyone who reads this can also see some good that has come out of the past 12 months, and if they cannot, let me know i can help make 2012 a year you'll look back on with a smile.

As to 2012 for me, who knows? I want to achieve many things, and i think that these should be the subject of another recipe, and another post.

For now: Happy New Year, and below is the recipe i made for pot luck NYE dinner.

Mushroom & Twice Smoked Ham Quiche

Eggs. We eat them. They are delicious. 

Mushrooms. Also delicious. 

Smoked Ham. More delicious

The three baked together? Gimme gimme gimme. I think quiche was one of my favorite foods as a child, hovering around the same place as Chicken & Sweetcorn Soup and Spinach Balls (i was nothing if not a strange child).  Here you can see my recipe for quiche lorraine with a pre-made base. This recipe below just kicks things up a notch. 

Macarons with Raspberry & White Chocolate

Macarons are de riguer right now, as several cafes have sprung up around Melbourne specializing in the delicious melt-in-your-mouth French treats. The variety available now compared to 12 months ago here is astonishing: pistacho, passionfruit, snickers, lavender, violet and licorice are all flavours that have been devised. For cooks too, the macaron is a mountain to climb.

I won't go into much depth about the difficulties surrounding the making of macarons. The consistency of the batter, the numerous ways of whipping the egg whites, fables of leaving the oven door open, using powdered colors only. So many opinions, and rightly so: the macaron is a devilish food to make, and on this, my second attempt, i only got it partially right. Again, some of the shells did not come away from the baking paper. My macarons had little peaks from the piping bag which in truth should not be there. I will keep trying, and i urge you to do the same! For when you get it right, macarons are delicious and nothing comes close.

Kangaroo, Beetroot, Bocconcini & Grilled Shallots on Carrot Noir

Whilst at a work function the other week, i was flicking through the television in my hotel room when onto the screen came a blast from my culinary past: Gabriel Gate. Alongside Geoff Jansz, Gabriel Gate is probably the first 'celebrity chef' that i can remember seeing, from the good old days of midday television when i was a child. Funnily, i'd never seen anyone actually make their dishes. Well, Gabriel Gate was taking the viewer through, in 3 minutes no less, a beautiful French salad of beetroot and fresh herbs on this intriguing black puree, all of this somehow connected to the Tour De France.

Well a bit of research showed me that the black puree was made from burnt carrots, which i've decided to fancy up a bit and call carrot noir. The sweetness of the carrots is tempered by the smokiness that the burning imparts, but it was much less overpowering than i imagined. I tried to match the flavors in the 'salad' as best as i could, to turn it into a main attraction kind of affair. I think i succeeded!

If you're not in Australia, i would recommend replacing the kangaroo with spring lamb.

Chocolate Marzipan Truffles

Tonight i am off to a French themed soiree for my friend Jack's birthday. I was honored that he asked me to bring some food fitting to the theme, and was charged with desserts! In addition to the obligatory chocolate eclairs i also wanted to make truffles as something a bit special.

Although these truffles are not truly authentic in that they do not resemble the black fungi that is so relished across the globe, they are French in their shells of French marzipan, a pasta made from ground almonds and sugar. And they're also, ridiculously massive!! I used Lindt chocolate for a little extra extravagance.

This recipe was adapted from that of Jugalbandi

Chocolate Eclairs with Marscapone & Cream Chantilly Filling

Crepe Suzette

Every Monday night my immediate family (and partners) comes together for dinner. In the past my mum almost always cooked, but now that i'm living at home i'm trying to take over the reins! Well, as much as i can. Tonight i made dessert, and decided to go with an old classic: crepe suzette.

Crepe suzette is really a very simple dish; it is simply crepes with a rich orange caramel sauce. However it is delicious, and you're likely to have most of the ingredients sitting around your house. For this recipe i actually made 21 crepes, enough for 7 people. Cut the entire recipe in half if cooking for a smaller group.

Ingredients (Serves 7)

Crepes

• 3 cups plain flour
• 900ml milk
• 8 eggs
• Pinch of salt
• 60gm butter

Orange Sauce

• Juice and zest of 8 large oranges
• 1 1/2 cups white sugar
• 80gm butter

Method

Crepes

Sift the flour into a large mixing bowl.

Add the eggs and slowly whisk in the milk until the consistency of thick cream is achieved; you may not need all the milk.
Melt the butter until bubbling and whisk through the flour mixture with salt until well combined.

Heat a nonstick frying pan over medium-high heat and lightly spray with cooking oil.
Add one ladle of the mixture to the pan and turn the pan so that a large, thin circle of batter covers the base of the pan.

Cook until the edges of the crepe begin to turn up, and then flip. If the crepe is not golden on the flipped side, up the heat.

Cook on the other side briefly for 30 seconds or so then transfer to a plate.
Fold the crepe into quarters.

Repeat for remaining batter, lightly spraying pan with cooking oil each time.

Sauce

Heat a large frying pan to medium heat and add sugar.

Stir sugar until dissolved and caramelized.

Add the orange juice carefully and continue to simmer, stirring until the orange and caramel are combined.

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Add the butter and stir through until melted.

Add the crepes to the pan, ensuring each is coated in the sauce.

Drizzle 1/2 cup brandy and 1/2 cup grand marnier over the crepes and carefully light with a match to flambe.
Don't worry if you can't get the crepes to light, i didn't! The other option is to keep the alcohol in a ladle and light the ladle, pouring the flaming liquid over the crepes.
Serve the crepes covered in sauce and with a scoop of icecream.

Twice-Cooked Goats Cheese Souffle with Proscuitto, Peach and Pomegranate Salad

Pomegranates are one of the prettiest fruits i've seen. I've only eaten them a couple of times, but their juicy seeds, reminiscent of jewels of ruby, provide a delicious burst of sweetness which picks up any salad. Unlike a lot of other exotic fruits, pomegranate seeds are very palatable even for the fussiest eater. They almost taste like confectionery. 

This fresh, summery dish is fairly light, and good eats on a warm night. Don't be scared by souffles, they're really not that difficult!! I promise.

Lemon Curd Tart

Mmm i made this for my dad's birthday on Christmas eve. Once again i cheaped out and bought a premade flan base; they're just so easy!! Admittedly though, they do not taste as nice as a home made pastry base. I promise i will make one this year!!

So as i bought the base pre-made this post is really more of a 'how to make lemon curd' post. Lemon curd is not limited to lemon tarts. You can use it on scones with cream, you could add it to icecream (Maggie Beer does an exception lemon curd icecream), use it as a layer on a sponge cake, or just eat it on bread like jam. Remember though that it does not last like jam does; this stuff will only keep a few weeks and MUST be refrigerated.

Quiche Lorraine

Again, using ingredients i had lying around. And again, one of my favorite foods that my mum used to make for me! Of course, i took the lazy option which my mother never did; i went and picked up a premade flan base from the supermarket. At $3 each these things make life so easy!! But in a recipe soon i'll show you how to make one yourself.

After a very large, very filling christmas dinner, i came home toting a freezer full of leftovers, and two other ingredients: cream, and eggs, leftover from egg nog. This is the first dish that came to mind.

Ingredients (serves 6)

• 1 flan base (premade pie crust)
• 4 eggs
• 1/2 cup cream
• 1 cup grated tasty cheese
• 1/4 tsp ground nutmeg
• 5 short rashers bacon, chopped
  
• 1 large onion, chopped
• 1/4 cup chopped parsley
• Salt and pepper to taste

Method

Par-cook the flan base as per package instructions. Remove, set aside and leave oven preheated to 165 degrees.

Set a frying pan over medium heat, and throw in a touch of oil.

Add the chopped onions and saute for 5 minutes or until softened (try not to brown them)

Add the chopped bacon and saute for a further 10 minutes.

Set bacon and onion aside on paper towel to soak up extra grease.

In a large bowl, whisk together cream and eggs.

Add the parsley, cheese and nutmeg and season with salt and pepper.

Place the bacon and onion on the bottom of the flan base and pour over the cream/egg mixture.

Set into the oven and bake for approximately 25 minutes or until the centre of the quiche does not jiggle when you shake the tin.

Serve at room temperature with a light salad.