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Published by CMMA Digital & Print Pty Ltd (ACN 162 202 459), address 40-44 Red Lion Street, Rozelle, NSW 2039 © 2014. All rights reserved. CMMA Digital & Print Pty Ltd accepts no responsibility in respect of any any errors, omissions or mistakes in editorial references. Any advice contained in this magazine is general advice only and may not apply to your individual circumstances. Everyday Gourmet is produced out of hsquared studios in Melbourne, Australia. The team is passionate about food and making great television for its audience. Hsquared work with some of Australia’s great chefs and talent producing shows that include: Good Chef Bad Chef, Boys Weekend, Secret Meat Business, Drive Thru Australia and Tropical Kitchen.
H I , A N D W E LCO M E TO T H E I N AU G U R A L E D I T I O N O F T H E E V E RY DAY G O U R M E T M AG A Z I N E . T H I S VO LU M E I S F U L L O F H A N D P I C K E D R E C I P E S F R O M T H E T E A M T H AT B R I N G S YO U YO U R FAVO U R I T E DAY T I M E CO O K I N G S H OW. From a delicious selection of soups, through light bites and into hearty and healthy main meals, we’ve also included a number of sides and vegetarian dishes… and of course, no meal would be complete without a yummy dessert. From a spicy beef and eggplant soup (page 24), to the perfect roast pork belly with root veggies (page 120); from a wild rice pilaf (page 156) to hot chocolate zabaglione (page 200); you’ll find over 90 recipes that are designed to bring out the everyday gourmet in you. I love to hear from the viewers of the show and now the readers of this magazine, so make sure you get along to www.everydaygourmet.tv or Facebook page to drop me a note or check out some of my recipes and others from the show. Bon appetit
Copyright Anness Publishing Ltd 2014
Justine Schofield everyday gourmet 5
Light bites
Fish cakes with cucumber relish
T H E S E WO N D E R F U L S M A L L F I S H C A K E S A R E A V E RY FA M I L I A R A N D P O P U L A R A P P E T I S E R I N T H A I L A N D A N D I N C R E A S I N G LY T H R O U G H O U T S O U T H - E A S T A S I A . T H E Y A R E U S UA L LY S E R V E D W I T H T H A I B E E R .
8 kaffir lime leaves
01
300g white fish fillets such as whiting or John Dory, cut into chunks
M ake the cucumber relish. Mix the coconut or rice vinegar, sugar and water in a small pan. Heat gently, stirring constantly until the sugar has completely dissolved. Remove the pan from the heat and leave to cool.
2 tbsp Thai red curry paste 1 egg
02
2 tbsp Thai fish sauce 1 tsp sugar 2 tbsp cornflour
03
1 tbsp chopped fresh coriander 50g green beans, thinly sliced vegetable oil, for deep-frying
S eparate the pickled garlic into cloves. Chop the cloves finely, along with the ginger, and place in a bowl. Add the cucumber batons and shallots, pour over the vinegar mixture and mix lightly. Cover and set aside. R eserve five kaffir lime leaves for the garnish and thinly slice the remainder. Put the chunks of fish, curry paste and egg in a food processor and process to a smooth paste. Transfer the mixture to a bowl and stir in the fish sauce, sugar, cornflour, sliced kaffir lime leaves, coriander and green beans. Mix well, then shape the mixture into about twelve 5mm thick cakes, each measuring about 5cm in diameter.
For the cucumber relish 4 tbsp coconut or rice vinegar
04
50g sugar 4 tbsp water 1 head pickled garlic 1cm piece fresh ginger, peeled
05
H eat the oil in a wok to 190°C or until a cube of bread, added to the oil, browns in about 40 seconds. Fry the fish cakes, a few at a time, for about 4–5 minutes, until cooked and evenly brown. L ift out the fish cakes and drain them on paper towel. Keep each batch hot while frying successive batches. Garnish with the reserved kaffir lime leaves and serve with the cucumber relish.
1 cucumber, cut into thin batons
MAKES 12
4 shallots (eschalots), thinly sliced
NUTRITIONALS Energy 83Kcal/346kJ; Protein 5.5g; Carbohydrate 5.8g, of which sugars 5.6g; Fat 4.4g, of which saturates 0.6g; Cholesterol 27mg; Calcium 15mg; Fibre 0.3g; Sodium 111mg.
58 everyday gourmet
everyday gourmet 59
Light bites
Crispy salt and pepper squid 750g fresh squid, cleaned
01
juice of 4–5 lemons 1 tbsp freshly ground black pepper
02
1 tbsp sea salt
C ut the squid into large bitesize pieces and score a diamond pattern on each piece, using a sharp knife or a cleaver. T rim the tentacles. Place in a large mixing bowl and pour over the lemon juice. Cover and marinate for 10–15 minutes. Drain well and pat dry.
2 tsp caster sugar 115g cornflour
03
3 egg whites, lightly beaten vegetable oil, for deep-frying chilli sauce or sweet-and-sour sauce, for dipping skewers, to serve
04
I n a separate bowl mix together the pepper, salt, sugar and cornflour. Dip the squid pieces in the egg whites and then toss lightly in the seasoned flour, shaking off any excess. F ill a wok one-third full of oil and heat to 180°C or until a cube of bread, dropped into the oil, browns in 40 seconds. Working in batches, deep-fry the squid for 1 minute. Drain on paper towel and serve threaded on to skewers with chilli or sweet-and-sour sauce.
SERVES 4 NUTRITIONALS Energy 346Kcal/1462kJ; Protein 31.2g; Carbohydrate 31.3g, of which sugars 2.6g; Fat 11.6g, of which saturates 1.8g; Cholesterol 422mg; Calcium 32mg; Fibre 0g; Sodium 1741mg.
COOK’S TIP Keep egg whites in the freezer, ready to thaw for use in dishes such as this.
44 everyday gourmet
everyday gourmet 45
Soups
Soups
Spiced lamb soup A R O M AT I C G I N G E R , T U R M E R I C A N D C I N N A M O N A R E S LOW LY C O O K E D W I T H C H I C K P E A S A N D L A M B TO M A K E T H I S H E A R T Y, WA R M I N G S O U P.
75g chickpeas, soaked overnight
01
1 tbsp butter 225g diced lamb 1 onion, chopped 450g tomatoes, peeled and chopped
02
a few celery leaves, chopped 2 tbsp chopped fresh parsley 1 tbsp chopped fresh coriander 1/ 2
tsp ground ginger
1/ 2
tsp ground turmeric
1 tsp ground cinnamon
03
04
1.75 litres water 75g green lentils 75g San Remo vermicelli or small pasta shapes 2 egg yolks juice of
1/ 2
–1 lemon
salt and ground black pepper fresh coriander, to garnish lemon wedges, to serve
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05
D rain the chickpeas, rinse under cold water and set aside. Melt the butter in a large flameproof casserole or pan and fry the lamb and onion for 2–3 minutes, stirring occasionally, until the lamb is just browned. A dd the chopped tomatoes, celery leaves, herbs and spices and season well with ground black pepper. Cook for about 1 minute, then stir in the water and add the green lentils and the soaked, drained and rinsed chickpeas. S lowly bring to the boil and skim the surface to remove the froth. Boil for 10 minutes, then reduce the heat and simmer very gently for 2 hours, or until the chickpeas are very tender. S eason with salt and pepper, then add the vermicelli or pasta shapes to the pan and cook for 5–6 minutes until it is just tender. If the soup is very thick at this stage, add a little more water. B eat the egg yolks with the lemon juice and stir into the simmering soup. Immediately remove the soup from the heat and stir until thickened. Pour into warmed serving bowls and garnish with plenty of fresh coriander. Serve with lemon wedges for squeezing over the soup.
SERVES 6 NUTRITIONALS Energy 248kcal/1042kJ; Protein 16.3g; Carbohydrate 25.8g, of which sugars 4.1g; Fat 9.5g, of which saturates 4g; Cholesterol 101mg; Calcium 64mg; Fibre 3.6g; Sodium 70mg.
everyday gourmet 35
Main meals
Roast pork belly with root vegetables N OT H I N G Q U I T E C O M PA R E S W I T H T H E R I C H F L AVO U R O F P O R K B E L LY, PA R T I C U L A R LY W H E N I T I S S LOW LY R OA S T E D I N T H E OV E N U N T I L T E N D E R W I T H A C R I S P L AY E R O F C R AC K L I N G .
1 small swede, weighing about 500g
01
1 onion
P reheat the oven to 220°C. Cut the vegetables into 2cm cubes and stir them with the oil in a roasting pan until evenly coated. Pour in 300ml water.
1 parsnip 2 carrots
02
1 tbsp olive oil 1.5kg piece pork belly, well scored 1 tbsp fresh thyme leaves or 1 tsp dried thyme
03
sea salt flakes and ground black pepper
04
05
06
S prinkle the pork rind with thyme, salt and pepper, rubbing them well into the scored slashes. Place the pork on top of the vegetables with the skin side uppermost. P ut the pork and vegetables into the hot oven and cook for 30 minutes, by which time the liquid will have almost evaporated to leave a golden crust in the bottom of the pan. A dd 600ml cold water to the vegetables in the pan. Reduce the oven to 180°C, and cook for 1½ hours, or until the pork is tender and the juices run clear when the centre of the meat is pierced with a sharp knife. Check during the final 30 minutes to make sure the liquid does not dry up completely, adding a little extra water if necessary. I f the crackling is not yet crisp enough, increase the oven temperature to 220°C and continue cooking for another 10–20 minutes, adding extra water if necessary. W ith a sharp knife, slice off the crackling. Serve it with thick slices of the pork, some vegetables and the golden juices spooned over.
SERVES 4-6 NUTRITIONALS Energy 1014kcal/4194kJ; Protein 39.5g; Carbohydrate 9.4g, of which sugars 7.3g; Fat 91.2g, of which saturates 33.1g; Cholesterol 180mg; Calcium 81mg; Fibre 3.3g; Sodium 202mg.
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everyday gourmet 121
Main meals
Cambodian raw beef salad with peanuts T H I S C A M B O D I A N B E E F S A L A D H A S A D I S T I N C T I V E TA S T E A S I T U S E S T H E F L AVO U R F U L F I S H E X T R AC T, T U K P R A H O C . S E R V E W I T H R I C E N O O D L E S A N D S T I R - F R I E D V E G E TA B L E S F O R A N I M P R E S S I V E D I N N E R PA R T Y D I S H .
3 tbsp tuk prahoc (Cambodian fish paste)
01
juice of 3 limes
I n a bowl, beat 2 tbsp tuk prahoc with the juice of 2 limes and 2 tbsp of the sugar, until the sugar has dissolved. Add the lemon grass, shallots and garlic and mix well.
3 tbsp sugar 2 lemongrass stalks, trimmed and finely sliced 2 shallots (eschalots), peeled and finely sliced
02
03
2 garlic cloves, finely chopped 450g beef fillet, very finely sliced 1 fresh red chilli, seeded and finely sliced 50g roasted, unsalted peanuts, finely chopped or crushed a small bunch of fresh coriander, finely chopped, plus extra leaves, to garnish
108 everyday gourmet
04
T oss the lime mixture with the slices of beef, then cover and place in the refrigerator for 1–2 hours. M eanwhile, in a small bowl, beat the remaining tuk prahoc with the juice of the third lime. Stir in the remaining sugar and set aside. P ut the beef slices, drained of any remaining liquid, in a clean bowl. Add the chilli, peanuts and coriander. Toss with the dressing, garnish with coriander and serve.
SERVES 4 NUTRITIONALS Energy 321kcal/1343kJ; Protein 29g; Carbohydrate 15g, of which sugars 14g; Fat 16g, of which saturates 5g; Cholesterol 65mg; Calcium 48mg; Fibre 1.6g; Sodium 78mg.
everyday gourmet 109
Main meals
Buckwheat noodles with smoked trout and bok choy 350g buckwheat noodles
01
2 tbsp vegetable oil
Bring a large pan of water to the boil and cook the buckwheat noodles for about 7–10 minutes or until just tender, following the directions on the packet.
115g fresh shiitake mushrooms, quartered 2 garlic cloves, finely chopped
02
M eanwhile heat the oil in a wok or a large frying pan. Add the shiitake mushrooms and stir-fry over a medium heat for 3 minutes.
03
A dd the garlic, ginger and bok choy, and continue to stir-fry for 2 minutes.
1 tbsp grated fresh ginger 225g bok choy 1 green onion (scallion), finely sliced diagonally
04
1 tbsp sesame oil
D rain the noodles and add them to the mushroom mixture with the green onion, sesame oil, mirin and soy sauce. Toss and season with salt and pepper.
2 tbsp mirin 2 tbsp soy sauce 2 smoked trout, skinned and boned, flaked into bite-size pieces salt and freshly ground black pepper 2 tbsp coriander leaves, to garnish 2 tsp sesame seeds, toasted, to garnish
78 everyday gourmet
05
A rrange the noodles on individual serving plates and place the smoked trout on top. Garnish with coriander and sesame seeds and serve at once.
SERVES 4 NUTRITIONALS Energy 343kcal/1443kJ; Protein 16.3g; Carbohydrate 47.9g, of which sugars 3.8g; Fat 10.9g, of which saturates 1.2g; Cholesterol 10mg; Calcium 29mg; Fibre 3.5g; Sodium 814mg.
everyday gourmet 79
Desserts
Buttermilk pancakes I T I S T R A D I T I O N A L TO H AV E T H E S E P L U M P PA N C A K E S O N T H E I R OW N , W I T H H O N E Y, B U T T H E Y A L S O TA S T E G O O D A M E R I C A N - S T Y L E , W I T H C R I S P F R I E D B AC O N A N D A G E N E R O U S D R I Z Z L E O F M A P L E SY R U P. I N YO R K S H I R E , T H E Y M I G H T B E E N J OY E D W I T H R A S P B E R RY V I N E G A R , W H I L E S O U T H A F R I C A N S WO U L D A D D A D R I Z Z L E O F G O L D E N SY R U P. H OW E V E R YO U S E R V E T H E M , T H E Y A R E D E L I C I O U S .
225g plain flour
01
I n a food processor or a large mixing bowl, mix together the plain flour, the bi-carb soda and enough sugar to taste.
02
A dd the egg, blend or stir to mix, then gradually pour in just enough of the buttermilk to make a thick, smooth batter.
11/2 tsp bi-carb soda 2–4 tbsp sugar 1 egg about 300ml buttermilk
03
butter and oil, mixed, for frying
H eat a heavy pan and add the butter and oil. Place spoonfuls of the batter into the hot pan and cook for 2–3 minutes until bubbles rise to the surface.
honey, to serve
04
F lip the pancakes over and cook for a further 2–3 minutes. You will need to cook the pancakes in batches, so keep them warm on a low oven temperature, tightly wrapped in foil. Serve warm with honey.
SERVES 12 NUTRITIONALS Energy 90kcal/380kJ; Protein 3.2g; Carbohydrate 18.7g, of which sugars 4.4g; Fat 0.8g, of which saturates 0.2g; Cholesterol 17mg; Calcium 61mg; Fibre 0.6g; Sodium 18mg.
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everyday gourmet 195
Desserts
Coconut crème caramel 4 jumbo eggs
01
4 egg yolks 50g caster sugar 600ml coconut milk toasted slivers of coconut, to decorate
For the caramel
02
03
150g caster sugar
04
05
06
P reheat the oven to 160°C. To make the caramel, heat the sugar and 5 tbsp water in a heavy pan, stirring constantly until the sugar dissolves. Bring to the boil and, without stirring, let the mixture bubble until it is dark golden and almost like treacle. P our the caramel into an ovenproof dish, tilting the dish to swirl it around so that it covers the bottom and sides – you will need to do this quickly. Put the dish aside and leave the caramel to set. I n a bowl, beat the eggs and egg yolks with the caster sugar. Heat the coconut milk in a small pan, but don’t allow it to boil. Then gradually pour it on to the egg mixture, while beating constantly. Pour the mixture through a sieve over the caramel in the dish or individual ramekins. S et the dish or ramekins in a bain-marie. You can use a roasting pan or wide oven dish half-filled with water. Place it in the oven for about 50 minutes, or until the custard has just set, but still feels soft when touched with the fingertips. Leave the dish to cool, then chill in the refrigerator for at least 6 hours, or overnight. T o serve, loosen the custard around the sides using a thin, sharp knife. Place a flat serving plate over the top and invert the custard, holding on to the dish and plate at the same time. Shake it a little before removing the inverted dish, then carefully lift it off as the caramel drizzles down the sides and forms a puddle around the pudding. D ecorate the custard with fresh grated coconut and mint leaves, and serve.
SERVES 4-6 NUTRITIONALS Energy 256Kcal/1078kJ; Protein 9g; Carbohydrate 31g, of which sugars 31g; Fat 11g, of which saturates 4g; Cholesterol 338mg; Calcium 79mg; Fibre 0.4g; Sodium 200mg
VARIATION If you are not keen on coconut, you can use full-cream milk instead of coconut milk and infuse it with a vanilla bean, orange peel or aniseed.
182 everyday gourmet
everyday gourmet 183