Burnt Offerings
There was a time when, hearing the words ‘you are invited to a barbie’ would make me physically cringe. It’s got nothing to do with not being True Blue, nor is it about snobbery. What it conjured up in my mind was images of steak sacrificed at the altar of barbeque, with all it’s juices cooked out and ending up as tough as old boots, chops – which have no meat on them at the best of times – grilled to this black lump on a bone, and sausages so charred and blackened that given a blind taste test, you would have said they were charcoal. In fact, if asked what flavour any sort of sausages were, you would have had to say ‘tomato sauce’, as that was the only way they would ever have had any flavour. This was not my idea of fun eating, and is really a terrible thing to do with good food. I’ve never quite got my head around the whole concept of an inedible meal, served up with a bland salad and bread rolls that had been too long in the sun – all captured on a flimsy cardboard plate balanced on your knee. No wonder the dog got a good feed. If you weren’t sneaking it to him to avoid eating it yourself, the same plate would disintegrate as you tried to saw your way through the steak with plastic cutlery, giving him access to the whole meal – deliberate or not. Okay, I am a bit of a food snob, but I didn’t flog my arse off at TAFE, squeezing a 12-month course in commercial cooking into 6 months, usually starting at 7.00 in the morning, to see food ruined in the tradition of barbequing. Thankfully, evidently enough people got sick of it to see it turned in to a new form of cuisine, raising the bar and making the great Aussie barbeque a tradition to be proud of instead of shunned and delegated to the world of beer swilling and football. The mother-in-law was kind enough to buy David & I a barbeque for the first Christmas after we moved into our house. I have to admit it’s a beauty with 4 burners heating both an open grill and a flat plate, and a wok burner. It perhaps doesn’t get as much use as it should – David gets home a bit late for barbequing in the dark – though it regularly gets hauled into position for guests to cook on at our regular soirees, always held in the jungle we call a yard.
This column is for those who have not as yet discovered the world of gourmet barbequing, of aromatic rubs and spicy pastes, forever changing the face of the good old fashioned Aussie barbeque.

FOR ALL RECIPES INVOLVING SKEWERS, IF THEY ARE BAMBOO SOAK FOR AT LEAST 30 MINUTES IN COLD WATER BEFORE SKEWERING FOOD AND COOKING. THIS HELPS TO STOP THEM BURNING.

All recipes serve 4

Pork Skewers in Green Ginger Wine & Soy Marinade:
800g pork filet, trimmed
1 tablespoon finely grated fresh ginger
2 garlic cloves, finely chopped
1 tablespoon finely chopped preserved ginger in syrup (from supermarket)
¼ cup Stones Green Ginger Wine (from liquor shop, usually pretty cheap)
2½ tablespoons kecap manis (Indonesian soy sauce)
½ teaspoon sesame oil
1 tablespoon oil
Coriander sprigs

Cut pork into 12cm x 2.5 cm (5” x 1”) strips and put into a non-metallic bowl with ginger, garlic, preserved ginger, green ginger wine, kecap manis and oils, turning to coat. Cover, refrigerate and leave to marinate for at least two hours, or overnight. Thread S-shaped pieces of pork onto 12 wooden skewers. Cover and refrigerate until needed.
Preheat barbie to medium, and cook on chargrill plate for 2 minutes a side or until cooked through (ALWAYS cook pork thoroughly) and glazed. Garnish with coriander and serve.

Five-Spice Roast Chicken;
1.8 kg (Size 18) chicken
1 tablespoon soy sauce
2 garlic cloves, crushed
1 teaspoon finely grated fresh ginger
1 tablespoon honey
1 tablespoon rice wine
1 teaspoon five-spice
1 tablespoon peanut oil

Wash chicken and pat dry inside & out. Whisk soy sauce, garlic, ginger, honey, rice wine & five-spice together in a small bowl and brush all over the chicken, ensuring every bit of skin is well coated. Place the chicken on a wire rack over a baking tray and refrigerate, uncovered, for at least 8 hours or overnight.
Preheat a covered barbie to medium indirect heat and put a drip tray under the rack. Brush the chicken liberally with peanut oil and place breast-side up in the middle of the barbeque over the drip tray. Cover the barbie and roast the chicken for 1 hour 10 minutes or until the juices run clear when you pierce it with a skewer between the thigh and body. Check every so often, and if appearing to over-brown cover it lightly with foil. Leave to rest for 10 minutes before carving.
Wok fry some Asian greens and cook some jasmine rice to go with it.

Thai Beef Salad:
1/3 cup lime juice
1 tablespoon fish sauce
2 teaspoons grated palm sugar or soft brown sugar
1 garlic clove, crushed
1 tablespoon finely chopped coriander
1 stem lemongrass (white part only) finely chopped
2 small red chillies, finely sliced (remove seeds if you want milder)
2 x 200g beef eye fillet steaks
150g mixed salad leaves
½ red onion, sliced into fine wedges
½ cup coriander leaves
1/3 cup torn mint leaves
250g cherry tomatoes, halved
1 Lebanese cucumber, halved and thinly sliced

Mix together lime juice, fish sauce, palm sugar, garlic, chopped coriander, lemongrass and chilli until the sugar has dissolved.
Preheat barbie chargrill plate to medium-high direct heat and cook the steaks for 4 minutes each side or until medium. Let cool then slice thinly across the grain.
Put the salad leaves, onion, coriander, mint, tomatoes and cucumber in a large bowl, add the beef and dressing. Toss together and serve immediately.

Chargrilled Vegetables with Basil Aioli:
Basil Aioli
1 garlic clove
¼ cup torn basil leaves
1 egg yolk
½ cup olive oil
2 teaspoons lemon juice

2 x large red capsicums, deseeded and quartered
1 x eggplant cut into 5mm thick rounds
1 orange kumara (sweet potato) and cut into 5mm diagonal slices
3 x zucchini sliced lengthways into 5mm thick slices
2 x red onions cut into 5mm thick rounds
1/3 cup olive oil
1 x loaf pide (Turkish bread), split and cut into 4 equal pieces

To make aioli, put the garlic, basil and egg yolk into a food processor and blend until smooth. With the motor running, VERY slowly add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until ready to serve.
Preheat barbie chargrill plate to medium direct heat. Put the capsicum, skin-side down, around the cooler edges of the grill and cook for 8-10 minutes or until the skin has softened and is blistering.
Brush eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season to taste. Cook in batches, in the middle of the chargrill, for 5-8 minutes or until they are cooked through but still firm. As vege pieces cook put them on a tray in a single layer to prevent them from steaming, then grill the Turkish bread on both sides until it is lightly marked and toasted.
Spread both sides of the bread with 1 tablespoon of the aioli and pile on some of the chargrilled vegetables. Top with remaining toast and serve immediately.

Camembert with Port-Soaked Raisins:
2 tablespoons raisins
2 tablespoons port
365g whole camembert cheese (Australian, naturally)
Canola oil spray
Almond bread, to serve

Put the raisins and port in a small saucepan over high heat until they just come to the boil, then allow the mixture to cool for about 30 minutes.
Cut a circular lid from the camembert, leaving a 2cm border. Carefully remove the lid and scoop out the soft cheese with a teaspoon, leaving the base intact. Put the raisins into the hole and top with the cheese, squashing it down to fit back into the cavity, then replace the lid.
Lightly spray a double layer of foil with canola spray and wrap the camembert to form a sealed parcel. Preheat barbeque flat plate to low (or use heat from barbie that has just been turned off) and cook the parcel for 8-10 minutes or until it is heated through and soft. Make sure the heat stays low, or the rind wil go brown and burn.
Serve with the almond bread.

Pineapple with Brown Sugar Glaze & Toasted Coconut:
1 pineapple
½ cup dark brown sugar
½ teaspoon vanilla essence
1 tablespoon Galliano (miniatures can be purchased from liquor stores)
60g butter
2 tablespoons coconut flakes, toasted
Vanilla ice cream, to serve

Either peel pineapple and remove all eyes, or use a pineapple peeler and corer to remove pineapple flesh. Slice lengthways into quarters, and remove core (if not using peeler/corer). Cut into long 1cm wide wedges.
Put brown sugar, vanilla essence and 2 teaspoons water into a small saucepan and cook it over low-medium heat for 5 minutes or until the sugar has dissolved. Remove pan from heat, add Galliano. Then return to heat and simmer for 3 minutes. Whisk in the butter and continue to simmer the mixture over low heat for 15 minutes or until smooth and thick.
Preheat barbie chargrill plate to medium direct heat, brush the pineapple with the brown sugar glaze and grill for 2-3 minutes or until grill marks appear. Arrange wedges on a serving platter, top with the glaze and toasted coconut, and serve with vanilla ice cream.

Berry & Marshmallow Gratin:
600g mixed seasonal berries (use frozen if out of season, but drain well)
2 tablespoons raspberry liqueur (Framboise can often be bought in miniatures, or substitute with something of choice, or use processed raspberries, or use nothing)
150g pink and white marshmallows
Vanilla ice cream, to serve

Put berries and liqueur into a bowl, stir gently to coat, then transfer to a 1.5 litre oven-proof dish. Top the berries with the marshmallows, ensuring they are evenly distributed over the surface.
Preheat a covered barbie to medium high indirect heat and put the dish in the middle of the barbie. Cook for 8-10 minutes or until the berries are bubbling and the marshmallow has puffed up and is starting to melt.
Serve the gratin immediately with a big scoop of ice cream, but take care not to burn your mouth on the berries, which will be very hot.

Tim Alderman
Copyright 2014

CELEBRATE – a guide for the festive season

Christmas again already! When I was in my teens and early twenties, I used to think that time took forever to progress. Now that I’m in my 50’s, I just wish it would slow down a bit.
I have to admit that I am trying to get out of preparing Christmas lunch this year. It always seems to be one of the hottest Christmas eves whenever you have to prepare food for the next day, and there is nothing like working in oppressive heat to put you off the thought of food. I don’t know how successful I’ll be – it’s in the hands of the mother-in-law – but I will be pushing for us to go somewhere where someone else has done all the work, and will do all the cleaning up.
This isn’t an option for many, for any number of reasons. So, I have attempted to try to help you out by creating a menu of minimum fuss dishes that will still represent Christmas in a sort-of-Aussie-traditional-way, and give you a minimum amount of work. I think we all like to impress when we are having family or friends for dinner, and especially when it is an important festive occasion.
Refreshing drinks – not necessarily alcoholic are great to have on hand, and for people to be able to scull down between glasses of champagne, wine or beer. Drinking alcohol in the heat can really debilitate the body, so it best to intersperse alcohol with other liquids during summer. Finger food can be easily put together, even if it is just a plate of dips, or a mezze or antipasta platter. Seafood is great for entrees, just don’t forget that the fish markets are closed on Christmas eve, so you will have to get your seafood the day before. Take an Esky with you to ensure that you keep it cool and retain its freshness. Get it straight into the fridge as soon as you get home. For lunch mains, buy a ham and maybe some smoked chicken. If you have the patience – and a cool kitchen – maybe cook a leg of lamb or a piece of pork to serve cold. Lots of salads are the order of the day – nobody really wants to be slaving over a stove on Christmas day. I make a Christmas cake – mainly because I have a great recipe that David’s grandmother loves – and make up some mince pies and shortbread, but that is as far as cooking goes these days. You can buy some really delicious Christmas puddings these days, other than Big Sister. Some brands to look out for are “Baylies of Strathalbyn”, “Newcastles Pudding Lady” and “Pudding Lane”. This way, you are not just getting a quality pudding, you are also supporting Australian producers. Then again, why not make an ice cream pudding and serve it up with a tropical fruit salad.
Finish off with some yummy shortbread and mince tarts, or a cheese platter.
Anyway my friends, once again I wish you all the very best for Christmas. Enjoy yourselves and don’t over-indulge. Muffin-tops aren’t a good look for summer. If you have any last minute requirements don’t forget that Alderman Providore is open 24/7, and has a select range of gifts, puddings, sauces and condiments to help you out with Christmas. Please visit us at http://www.alderman-providore.com. I can pretty well guarantee next day deliver in Sydney for orders received early in the day.
Happy Christmas and a happy and safe New Year.

Have a jug of iced, flavoured water on hand for those who want a break from alcohol. Fill a large jug with filtered water and ice. Add two stalks of lemongrass with cross-cut ends, and two or three kaffir lime leaves that have been slightly torn to release the lime flavours.

Grapefruit and Cranberry Punch:
2 cups pink grapefruit juice (From supermarket)
1 cup cranberry juice (from supermarket)
750ml (3 cups) lemonade
1 small pink grapefruit, finely sliced.
Place sliced grapefruit and ice in a large jug. Add pink grapefruit juice, cranberry juice and lemonade. Serve in tall glasses.

Mandarin Buck’s Fizz:
3 tablespoons fresh mandarin juice (in chilled juice section of supermarket)
Sparkling wine

Put some ice and mandarin juice in a glass and top up with sparkling wine.

STARTERS;

Chicken & Brie Baguette:
Brush slices of baguette with olive oil and bake in a 200°C oven until lightly toasted. Spread with some quince paste (or cranberry sauce), baby spinach, smoked chicken and brie.

Baked Pancette and Ricotta Cups:
6 slices pancetta, halved
120g fresh ricotta cheese
½ cup finely grated parmesan cheese
30g goat’s cheese
¼ cup chopped chives
6 cherry tomatoes, halved

Preheat oven to 220°C. Press the pancetta into a greased 12-hole mini muffin tray to make 12 cases. Place the ricotta, parmesan, goat’s cheese and chives into a small bowl and mix well to combine. Spoon the mixture into the pancetta cases and top with the cherry tomatoes. Cook for 10 minutes or until the pancetta is crispy and the cheese is set.
Makes 12.

ENTRÉE;

Salmon and Dill Pots with Crispy Toasts:
100g smoked salmon slices, finely chopped
1 teaspoon horseradish cream (from supermarket asian section – usually called wasabi and in a tube)
2 teaspoons chopped dill
1 tablespoon sour cream
sea salt and cracked black pepper
chopped dill, extra to serve
1 baguette, thinly sliced and toasted

Place the salmon, horseradish, dill, sour cream, saly & pepper into a small bowl and mix well to combine. Place the salmon mixture into 4 small dishes and sprinkle with the extra dill. Serve with the toast.
Serves 4

Mint, Chilli & Garlic Fetta:
1 tablespoon finely grated lemon rind
1/3 cup olive oil
1 garlic clove, crushed
1 small red chilli, seeded and chopped
½ cup mint leaves, chopped
sea salt and cracked black pepper
250g fetta cheese, sliced
2 pieces flatbread, sliced into strips
olive oil, extra for brushing

place the lemon rind, oil, garlic, chilli, mint salt & pepper in a medium bowl and whisk to combine. Place the fetta slices in a non-metallic bowl, pour over the lemon mixture and allow to marinate for 10 minutes.
Brush the flatbread strips with the extra oil and place on a baking tray under a pre-heated hot grill. Cook for 2-3 minutes until golden and crisp.
Arrange the fetta slices on a plate and serve with bread strips.
Serves 4

MAINS;

Char-Grilled Prawns with Garlic Butter:
24 green prawns, heads removed and butterflied (Halve lengthways and spread out)
24 skewers, soaked in water
olive oil for brushing
garlic butter
250g butter, softened
2 garlic cloves, crushed
2 tablespoons capers, rinsed, drained and chopped
2 teaspoons finely grated lemon rind
2 tablespoons chopped flat-leaf parsley
sea salt and cracked black pepper

To make the garlic butter, place the butter, garlic, capers, lemon rind, parsley, salt and pepper in a small bowl and mix well to combine. Set aside.
Thread the prawns on the skewers, brush with oil and cook on a pre-heated grill for 2 minutes each side or until cooked through. Top with the garlic butter to serve.
Makes 24

Crab Salad with Lime & Chilli Dressing:
500g fresh crab meat
1 cup whole-egg mayonnaise
1 tablespoon chopped chives
1 long red chilli, seeded and sliced
¼ cup chopped green shallots
¼ cup fresh lime juice
sea salt and cracked black pepper
1 x banana flower, leaves separated (available from Asian supermarkets) or use fancy lettuce leaves
lime wedges, to serve

place the crab, mayonnaise, chives, chilli, shallots, lime juice, salt and pepper in a large bowl and mix well to combine. Spoon the crab into the banana flower leaves (or lettuce leaves)in small serving bowls and serve with lime wedges.

Potato and Pancetta Salad:
16 slices pancetta
2 kg desiree potatoes, sliced
½ cup mint leaves
mustard dressing
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon wholegrain mustard
sea salt and cracked black pepper

To make the mustard dressing, place oil, vinegar, mustard, salt and pepper in a small bowl and whisk to combine. Set aside.
Preheat the oven to 200°C. Place the pancetta on a baking tray and cook for 4-5 minutes or until crispy. Set aside.
Place the potatoes in a large saucepan of boiling water. Bring to the boil and cook for 8-10 minutes or until tender. Drain and refresh under cold water. Layer the potato slices with the pancetta and mint leaves. Spoon over the mustard dressing and serve.
Serves 8

Green Bean Salad with Tarragon Dressing:
2 bunches asparagus, trimmed
200g green beans, trimmed
6 stalks celery, thinly sliced
tarragon dressing
1/3 cup olive oil
¼ cup white wine vinegar
1 tablespoon chopped tarragon
1 tablespoon caster sugar
1 shallot, finely chopped
sea saly and cracked black pepper

To make the tarragon dressing, place the oil, vinegar, tarragon, sugar, shallot, salt and pepper in a small bowl and mix well to combine. Set aside.
Cook the asparagus in a saucepan of boiling salted water for 2-3 minutes or until just tender. Remove and refresh under cold water. Add the beans to the boiling water and cook for 2 minutes. Drain and refresh under cold water.
Arrange the asparagus, beans and celery on a serving platter and spoon over the tarragon dressing.
Serves 8

DESSERT;

Berry Ice-Cream Pudding:
2 litres store-bought vanilla ice-cream, softened
1½ cups frozen raspberries
1½ cups frozen blueberries

Place the ice-cream and berries in a large bowl and stir well to evenly distribute the berries. Place the bowl in the freezer for 10 minutes or until the ice-cream just starts to harden. Cut out a 60cm square of calico cloth. Place the calico in a bowl, spoon in the ice-cream and gather up the edges. Tie the calico with string to secure, and hang in the freezer over the bowl for 3 hours or until firm. Remove the pudding from the freezer, undo the calico and place on a plate. Cutthe pudding into slices and serve with the spiced custard.

Spiced Custard:
1 cup pouring cream
¼ cup brandy
1 vanilla bean, split and seeds scraped out
1 cinnamon stick
3 egg yolks
2 tablespoons caster sugar

Heat the cream, brandy, vanilla and cinnamon in a small saucepan over medium heat until hot (NOT BOILING) and remove from the heat. Discard the vanilla bean and cinnamon stick.
Place the egg yols and sugar in a bowl and whisk until thick and pale. Slowly pour the hot cream mixture into the egg mixture, whisking continuously. Return to the saucepan and stir over low heat for 4 minutes or until the mixture thickens and coats the back of a spoon. Set aside and allow to cool.
Serve with the berry ice-cream pudding.
Serves 8

AFTERS;
On a platter arrange a wedge of triple cream brie, a large wedge of cheddar (King Island for both, naturally), a wedge of blue cheese and as small bowl of Persian fetta. Add a bunch of dried muscatels, some dried apricots, some glace fruit, fresh grapes and containers of quince or fig paste and a fruit chutney. In a separate bowl have a mixture of grissini, water crackers and lavosh crisps.
Serve with shiraz champagne or a sweet dessert wine.

Tim Alderman
Copyright 2014

Great Cover-Ups

There is nothing worse than a naked salad. All the ingredients involved in its composition – lettuce, tomatoes, cucumber, fruits, nuts, avocado and whatever meat you choose – may taste great as individual components, but when combined together need a melding substance, something to bring all the flavours together. This is what a dressing is for.
I’ve had some great dressing experiences in my day – like the delicious balsamic dressing on a Rocket, Walnut & Parmesan salad from ‘The Vanilla Room’ at Leichhardt to an absolute pits of a Caesar dressing from a café in Bondi. In fact, considering that my judgement on the quality of a café is gauged by how good a Caesar Salad they make, this café rates down the bottom of my list. Really…a Caesar salad consisting of julienned iceberg lettuce, carrots and other salad odds and ends really does show a lack of respect for one of the worlds greatest acknowledged salads. There aren’t words to express my horror when it was put in front of me. Still, I had my revenge. I never go back twice.
We should be fussy about salads, and fussy about the quality of the products presented to us in a salad. We have accessibility to some of the freshest and highest quality greens anywhere, and not to use them to our advantage, or to not present them at their best is a sin.
As I have mentioned before, we live on salads during summer. It is a constant problem to keep them fresh and interesting – they are something that can become boring very quickly if not enough variety is presented – but there is a wealth of great books out now that cover nothing but salads. ‘Woman’s Weekly’ have several out in what I call their ‘bible’ series – all those $12+ soft-covered books available in any newsagents. These books are absolute musts in my kitchen – great recipes that always work, little effort and great results. They also have several great salad books in their mini-book series, also from newsagents. ‘Gourmet Traveller’ also have a great book of salads out which covers everything from the basics to the most exotic from all countries.
Anyway, todays column is about dressing salads, and the following are great ways to dress salads and give them life and zing. Always try to match your dressing to your salad style – if doing an Italian salad, use and Italian dressing; if a Greek salad, use a Greek dressing. For Asian salads use your own combinations of soy, lime juice, peanut oil, fish sauce, chillies, mirin, rice wine vinegar etc. Just taste and add until you get it right.

BASIC VINAIGRETTE:
60ml (1/4 cup) fresh lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
1 small garlic clove, crushed
pinch raw sugar
salt & pepper to taste

Whisk together the lemon juice, oil, mustard, garlic and sugar in a small bowl until well combined. Season to taste
Makes 1/3 cup

TO CONVERT THE ABOVE TO A BALSAMIC VINAIGRETTE:
Substitute the lemon juice for 2 tablespoons balsamic vinegar.
Makes ¾ cup

CREAMY DRESSING:
125ml (1/2 cup) buttermilk
70g (1/4 cup) low-fat yoghurt
3 teaspoons freshly chopped chives
2 teaspoons wholegrain mustard
salt & pepper to taste

Whisk together buttermilk, yoghurt chives and mustard in a bowl until well combined. Taste and season with salt and pepper. Cover and store in fridge until needed.
Makes 150ml

TO CONVERT ABOVE TO A CASAR DRESSING:
Omit the chives and wholegrain mustard. Place the buttermilk, yoghurt, 3 drained anchovy fillets (coarsely chopped), 2 teaspoons Dijon mustard and 1 small garlic clove on the bowl of a food processor and process until smooth and well combined. Taste and season with salt and pepper. Store in the fridge until required.
Makes 150 ml

SWEET SOY DRESSING
80ml (1/3 cup) mirin (Japanese rice wine – Asian section in supermarket)
2 tablesppons caster sugar
2 tablespoons soy sauce
2 teaspoons olive oil

Combine the mirin and sugar in a small saucepan over low heat and cook, stirring, for 2 minutes or until sugar dissolves. Set aside to cool.
Add the soy sauce and oil to the mirin mixture and whisk until combined.
Makes 150ml

TO CONVERT THE ABOVE TO A CHILLI & CORIANDER SWEET SOY DRESSING:
Add 1 fresh red birdseye chilli, halved, deseeded, finely chopped to the mirin and sugar in step 1. Stir in 2 tablespoons finely chopped fresh coriander just before serving.
Makes 150ml

DILL DRESSING: Great with Salad Nicoise
1 tablesppon wholegrain mustard
125ml (1/2 cup) olive oil
1/3 cup lemon juice
1 clove crushed garlic
1 tablespoon chopped fresh dill

Combine ingredients in a screw-top jar; shake well.
Makes approx 200ml

FRENCH DRESSING;
60ml (1/4 cup) white vinegar
180ml (3/4 cup) olive oil
½ teaspoon sugar
1 teaspoon Dijon mustard

Combine ingredients in a screw-top jar; shake well
Makes about 1 cup

FRESH TOMATO SAUCE;
3 large egg (Roma) tomatoes, peeled, seeded,quartered
2 shallots, chopped coarsely
80ml (1/3 cup) red wine vinegar
80ml (1/3 cup) sweet chilli sauce
2 cloves garlic, quartered
1 teaspoon seeded mustard
1 teaspoon sugar
1 teaspoon cracked black pepper
¼ cup coarsely chopped fresh parsley

Blend or process ingredients until almost smooth
Makes about 1¼ cups

ITALIAN DRESSING:
2 tablespoons white wine vinegar
2 tablespoons lemon juice
½ teaspoon sugar
2 cloves garlic, crushed
180ml (3/4 cup) olive oil
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano

Combine ingredients in screw-top jar; shake well.
Makes about 1 cup

BASIC MAYONNAISE: To really get the right consistency, mayonnaise should be whisked by hand. However, it’s a long hard job – trust me on this. Blenders and processors do an okay job.
2 egg yolks
1 tablespoon lemon juice
½ teaspoon DRY mustard
½ cup light olive oil
¼ cup EV olive oil

Whisk, blend or process egg yolks, juice, salt and mustard until smooth. Add combined oils gradually in thin stream while motor is running. Blend until thick.
Makes ¾ cup
OIL MUST BE ADDED VERY SLOWLY, OTHERWISE MAYONNAISE WILL SPLIT. Another good reason to do it by hand.
For Lime Mayonnaise: Substitute lime juice for lemon juice.
For Thousand Island Mayonnaise: Whisk 1/3 cup tomato paste; 1/3 cup tomato sauce; 1 tablespoon Worcestershire sauce; ½ teaspoon Tabasco sauce into ¾ cup basic mayonnaise.
For Curried Mayonnaise: Add 1 tablespoon curry powder to ¾ cup basic mayonnaise.
For Herb Mayonnaise: Add 2 tablespoons chopped fresh chives, 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh basil leaves to ¾ cup basic mayonnaise.
For Garlic Mayonnaise: Add 3 cloves quartered garlic to the egg yolk mix when processing.

Tim Alderman
Copyright 2014

BALSAMIC REDUCTION:
Place ¼ cup balsamic vinegar and 1 tablesppon brown sugar into a small saucepan. Bring to boil, then boil for 5 minutes or until reduced by half. Cool before using. 1 tablespoon honey can be substituted for brown sugar to give a honeyed flavour.

Kids Parties

The concept of kids parties seems to have changed considerably since I was a kid, to the degree now where they are often about one kids party upping the ante on another kids. I know of instances where the amount of money spent on entertaining kids was ridiculous to the extreme, with jumping castles and clowns etc, on top of a lavish menu that I’m sure the kids couldn’t have given a damn about. Even the concept of gifts seems to have gone overboard, and I’m sure as hell glad that I’m not in the situation that some parent friends of ours are in, where every kid in the class has a party for their birthday, and all the class is expected to attend. I know my friends dread it, as it is not only expensive for them to be constantly forking out for gifts, but they have to waste a lot of their own time dropping-off and picking-up the kids from the parties. There are instances where this goes on for weekends in a row.
I still claim that kids are simple enough in their views, and creative enough with their imaginations to not have every thing supplied to them on an extravagant scale. I reckon chocolate crackles, fairy bread, cupcakes, lamingtons, jelly cups, mashed potato rolled in devon and mini pies and sausage rolls would be as popular now as they were when I was a kid. I’m equally sure that kids would love the challenges of playing dress up with a box of old cloths or the laughs of charades (I must admit that even I found hide-and-go-seek and pin-the-tail-on-the-donkey a bit boring, and much preferred to throw on one of my mothers old frocks and prance around. Must have been a sign of things to come).
Still, keeping things basic doesn’t necessarily mean plain and boring, and so I will try to give you some inspiration in the recipes below, that cover some of the old-fashioned favourites, with a few twists on them as well.
For my partners nephews birthday, I have for about the last 4-5 years been making his birthday cakes. They have ranged from small butter cake train carriages decorated with marshmallows, and licorice, and filled with popular sweets to Spider Man – quite a triumph even for me – to a big ‘7’ in the shape of a coconut tree complete with monkeys, to last years ‘8’ in the shape of a race track with chocolate race cars. All these have been simple to make – except Spider man – and the kids have loved them, so you don’t need to spend a fortune on a cake with the expectation that the kids will love it any more than one you have made yourself.
My mother made a large batch of Cornflake biscuits – still one of my favourites – for one of my birthdays, and found the plate still full at the end of the party. I remember how furious she was until she tried one herself – she had mixed up the canisters in the kitchen and used salt in them instead of sugar. One very apologetic mother.
I hope you enjoy these recipes, and use them to give your kids not just a good time, but create something very personal for them that will possibly be remembered long past the more commercial or McDonalds parties.

Freckle Sandwiches
Makes about 323 triangles

2 loaves thick-sliced white bread
125g unsalted butter, softened
Strawberry jam, to spread
Nutella, to spread
1 cup 100s & 1000s
1 cup chocolate sprinkles
Butter 1 loaf of bread. Spread half the slices with strawberry jam, then top each slice with remaining slices to make sandwiches.
Butter the remaining loaf, spread half the slices with Nutella, then top with remaining slices.
Remove the crusts (they have absolutely nothing to do with you having or not having curly hair) from all the sandwiches, then cut each into 4 triangles. Lay the sandwiches on two separate platters long-edge down to form two long pyramids.
Spread the remaining butter along one side of each pyramid. Sprinkle the long side of the strawberry sandwiches with the 100s and 1000s and the Nutella sandwiches with the chocolate sprinkles.

Sea Shark Jelly
Serves 8-10

3 packets lemon-flavoured jelly (or a flavour of your choice)
Sweets in the shape of fish or sharks, to garnish
375ml can evaporated milk

Lightly oil a 1-litre terrine or loaf pan.
Place the jelly crystals in a bowl or jug, add 2 cups (500ml) boiling water and stir to dissolve the crystals. Add 100ml cold water, then pour 300ml of this mixture into the base of the prepared tin. Sit the fish or sharks in the jelly and place in the freezer for 15 minutes or until the jelly has just set.
Whisk the evaporated milk into the remaining jelly, then pour the mixture over the completely set jelly layer.
Refrigerate overnight to set completely.
When ready to serve, run a knife around the edge of the tin to loosen, then invert onto a serving platter. Rub the base of the tin with a hot cloth for a few seconds, then give the whole tin a good shake to get the jelly out of the mould.

Treasure Chests
Makes 12

1 1/3 cups self-raising flour
4 tablespoons cocoa powder
¼ teaspoon bicarbonate of soda
250g caster sugar
200g unsalted butter
1 cup cola
100ml milk
2 eggs
1 teaspoon vanilla extract
gold chocolate coins, to fill

Preheat the oven to 180°C. Lightly grease a 12-hole square muffin or friend pan (friend pans have oval-shaped moulds).
Sift the flour, cocoa powder and bicarbonate of soda together, then stir in the sugar.
Place the butter and cola in a saucepan over low heat, stirring until the butter has melted, then add to the dry ingredients with the milk, eggs and vanilla extract. Divide the mixture between the pan moulds and bake for 18-20 minutes or until a skewer inserted in the center comes out clean. Allow to cool completely on a wire rack.
When ready to serve, carefully slice the top off each cake and set aside. Scoop out a little of the center, then fill each hole with some chocolate coins and replace the lids.

Butterfly Cakes
Makes 12

175g self-raising flour
110g unsalted butter
½ cup caster sugar
2 eggs
Grated rind 1 lemon
1 tablespoon milk
½ cup thick cream, whipped
½ cup lemon curd (lemon butter)
Icing sugar, to dust

Preheat oven to 190°C. Place flour, butter, caster sugar, eggs, rind and milk in a bowl and beat with an electric beater until smooth. Place 12 paper patty cases in a patty pan and divide mixture between them.
Bake for 12 minutes or until golden brown, then cool. Cut a small slice off the top of each cake and cut slice in half.
Place a dollop of cream and lemon curd on top of each cake and sit the two halves in the curd like butterfly wings. Dust with icing sugar.
Even boys like these.

Pikelets
Makes about 25 small

1 cup self-raising flour
1 tablespoon caster sugar
¾ cup milk
1 egg
Melted butter to brush, plus extra knobs to serve

Sift flour and sugar together into a bowl with a pinch of salt. Whisk milk and egg together, then add to dry ingredients, whisking until smooth.
Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoons of the mixture into the pan and cook for half-a-minute or until bubbles appear on the surface. Turn over and cook other side for 1 minute until golden.
Allow to cool and serve with butter

Peanut Butter Biscuits
Makes about 20

1 cup smooth peanut butter
125g unsalted butter
4 tablespoons honey
½ cup lightly packed brown sugar
1 egg
1 teaspoon vanilla extract
1½ cups plain flour
½ teaspoon bicarbonate of soda
1 cup honey-roasted peanuts, chopped, plus extra peanuts to garnish

Preheat oven to 180°C. Line a baking tray with baking paper.
Place peanut butter, butter, honey and brown sugar in the bowl of an electric mixer and beat for about 2 minutes until pale and fluffy. Add the egg and vanilla and beat until combined. Beat in the sifted flour and soda, then add the chopped peanuts and stir through.
Flour your hands and roll the mixture into 2.5cm balls. Place on the baking tray, allowing room to spread, and flatten slightly. Place a whole peanut into the center of each biscuit and bake for 8 minutes until cooked and lightly golden. Turn out onto a wire rack and allow to cool completely.

Chocolate-Chip Terrine
Serves 6

4 egg yolks
100g caster sugar
2 eggwhites
250g mascarpone cheese, softened
125ml cream, whipped lightly
200g Nestles Plaistowe cooking chcolate, chopped finely
125ml cream, extra, whipped lightly

Lightly grease a 23cm x 8cm log tin and line with baking paper
In a large bowl, whisk egg yolks, half the sugar and a pinch of salt until mixture is pale and thick.
In another bowl, whip eggwhites until soft peaks form, then gradually add remaining sugar and beat until thick and glossy.
Add mascarpone to egg yolk mixture and combine until smooth. Fold in cream and egg whites alternatively. Add 125g chopped chocolate and mix carefully.
Pour mixture into lined tin. Cover with plastic wrap and freeze overnight.
For the chocolate sauce, combine 75g chocolate and extra cream in a small saucepan and bring to the boil to melt chocolate.
Serve terrine with sweet biscuits and chocolate sauce.

Fruit with Yoghurt Dip
Serves 8

! wedge seedless watermelon, sliced
½ rockmelon, seeded, cut into wedges
4 kiwi fruit, quartered
3 bananas, peeled and sliced
1 punnet strawberries
2 x 200g tubs flavoured yoghurt or fruche

Arrange fruit on a platter with yoghurt for dipping. Refrigerate until required.

Kids’ Nachos
Serves 8

300g packet cheese corn chips
1 cup grated tasty cheese
1 tablespoon chopped parsley
½ cup sour cream

Arrange corn chips in an overproof dish. Sprinkle with cheese and parsley.
Bake in a Hot 200°C oven for 10 minutes until cheese is melted and golden. Dollop sour cream over chips. Serve immediately.

Tim Alderman
Copyright 2014

The Advent of a Dream

I am a notoriously impatient person. I have started a hundred projects over the years, and rarely seen any of them through to their completion. It is in my nature to be this way, to start something then get distracted by something else coming along.
It has, therefore, come as quite a shock to me that I have had the patience to wait three years for my business to come to fruition, and that I have designated a very long timeline to get it functioning. Must be slowing down in my dotage.
“Alderman Providore” was conceived just over three years ago, and had actually morphed out of my partners and mine original “Alderman Catering” business. As much as I love the catering side of food, I am in my early 50’s now and find catering way too hard. It takes three days to prepare for a function, which is three days on your feet shopping, doing mise en place, chopping, cooking and organizing. It is three days when you don’t sleep much, don’t eat properly, and pretty well run yourself into the ground. When it is all over, you just want to spend a couple of days sleeping. This is not to say that the end result isn’t worth the work – it nearly always is, but as you get older, it gets harder and harder. So, “Alderman Providore” grew as a natural progression from this. It is probably only logical that with almost 28 years of retail management experience, and a great knowledge of food that this sort of business would evolve. However, it hasn’t been an easy road.
The original concept was for a retail food Providore on the Far North Coast of NSW, around the Bangalow area. The business plan was 18 months in the creation, and a great, ambitious plan it was. This was not just to be a Providore, but over time was to eventually have a café attached, move into top-end homewares and appliances, and a local gallery showcasing homewares by local artists. It was a dream – a very expensive dream. My partner and I estimated that we would need a minimum of half a million dollars just to establish the base business, and that was not about to happen – especially with one person on DSP. NEIS would not even have made a crack in the amount we needed, and we would have had to have moved up the coast to live for me to be even able to apply for it, at least to use in that area.
So, Alderman Providore went into a hiatus, the dream unapproachable, but not forgotten. I started to conceive of the idea as an Internet proposition, a cyberspace storefront as distinct from a physical storefront. The business plan went into rewrite mode – a lot harder to do than I realized, as it meant an entirely new way of thinking, a real ‘moving outside the square’. It is also a work in progress at this time.
http://www.alderman-providore.com was launched about 2 months ago, and is most certainly a work in progress. I took up an offer of a one month free trial with http://www.prostores.com , took up a very risky – for someone on a pension – offer of a $2000 limit rise on my Mastercard, added on a $500 advance from Centrelink and…hey presto, the business was born. I had already sourced catalogues and wholesale pricelists from companies that we wanted to deal with, and within two weeks, our spare bedroom became a stock room.
So, what do we do? We source Australian made gourmet food products from right across the country. Australia is now a treasure trove of high quality, fantastically packaged gourmet foods and you only have to visit my site to get some idea of how vast the range is. Okay, we know that a lot of it is expensive, but we never intended it to be otherwise. It might be expensive, but the quality, diversity and imaginative nature of the foods more than qualifies it. I stock: mean relishes from South Australia; Australian native food products and dukkah and rubs from the same state. From Coogee comes a creative range of chutneys, jams, relishes and mustards; luscious nutcakes and biscuits from 120-year-old Benedictine monastery ovens in Western Australia; saffron from Tasmania; muesli and biscuits from Leura in NSW; chutneys and fig products from Albury; dukkah from Queensland; antipasta from Boort in Victoria; wonderful sauces and dressings from Daylesford; the list goes on and on. We have just been asked to be the Sydney agents for a range of “Australian Harvest” organic and bio-dynamic gourmet foods from the Yarra Valley, which we are going to be presenting to the public through magazines, our sites newsletter, and gourmet food parties. It is starting to get exciting. It is developing a life of its own, and it’s mine!
If you were to ask me if this is the hard way to get into business, I’d have to say… yes. It has been a steep learning curve. We currently use PayPal on the site to process EFT and credit card transactions, and though this is a secure, fast way for people to pass through the checkout, it has proven to be expensive, so we are applying for an EFTPOS machine through the bank – something we intended to do in the first place, and should have followed through on. We don’t accept credit at all, though it is offered by just about every company we deal with, or will deal with. This is a good way to get yourself into some serious trouble, as the temptation to over-commit yourself to buying stock that you possibly won’t be able to afford is too great. If we can’t afford to pay for it, we don’t buy it. It doesn’t mean I will never have it, it just means I won’t have it at this time. I’ve encountered a few arseholes along the way, people who either don’t know how to run their own businesses – though they are all experts on yours – or who think they are too good to have their products on a fledgling site. There is one very reputable gourmet food retailer who has disillusioned me completely. But, out of the 200-odd people I have contacted over the last few months, they represent only about 5 companies whose products I will never deal in, and I consider that a pretty good averages. A lot of the people I have had dealings with have started out this exact same way, and are very supportive, and this has been a very positive aspect.
Ask me in twelve months how I think it is all going, I may have a better idea then. That is certainly the timeline it is on to start going somewhere, and some of the long-term projects of the business plan will be kicking in around then.
In the meantime, please visit us at http://www.alderman-providore.com and join our newsletter (I believe it is very good, from feedback I get) or email us any suggestions or thoughts you may have. If you are on a pension and want to know all the ins and outs of establishing an internet business, please contact me at aldermanprovidore@aapt.net.au and I will more than gladly give you any help I can. BGF are running workshops on getting yourself back into education, or back into areas of the workforce that you may not have considered, and I can’t recommend them highly enough. Three years ago when Marie Crosbie worked for BGF in the back-to-work project they were running at the time, her and I nutted out the basic plans for Alderman Providore face to face for three months. I think she would be pleased to know that all the time and effort has born fruit.
Now, just to keep this column on track, and to continue this blatant promotion of my business I will offer you some recipes that can be made using products from the site (or substitute similar).

AGLIOLIO PASTA WITH FRESH TOMATO & PARMESAN
with ‘Valley Produce Company’ Extra Virgin Olive Oil
Serves 2
VPC Extra Virgin Olive Oil
1 clove garlic, finely sliced
1 chili, finely sliced
1 roma tomato, diced
30g fresh peas
salt & pepper
1 tablespoon chopped basil
2 serves spaghetti pasta, cooked
fresh parmesan

This is the ultimate 5 minute pasta!! In a hot pan, add some VPC Extra Virgin Olive Oil and fry the garlic and chili until golden brown. Add the tomatoes, peas and salt & pepper and cook for about one minute. Add the pasta and basil and cook the flavour into the pasta. Top with freshly grated parmesan and serve immediately.

FIVE MUSHROOM SPAGHETTI
with ‘Valley Produce Company’ Lemon Infused Olive Oil
Serves 2
spaghetti for two
3 tablespoons VPC Lemon Infused Olive Oil
1 clove garlic, thinly sliced
5 shiitake mushrooms, sliced
5 button mushrooms, chopped
8 oyster mushrooms, cut into quarters
1 large field mushroom, cut into quarters
1 tablespoon chopped parsley
fresh parmesan

Bring a pot of water to the boil and add some salt and a little olive oil. Start to cook your pasta. Place a fry pan over the stove and bring it to a high heat. Add 3 tablespoons of VPC Lemon Infused Olive Oil and fry the garlic until golden brown. Add the mushrooms all at once, season with salt & pepper and sauté. Drain the pasta and place in a pan with the parsley. Toss the pasta through the mushroom mix and serve immediately with fresh parmesan.

WILD ROCKET, BLUE CHEESE & PEAR SALAD
with ‘Valley Produce Company’ Amber Walnuts & Truffle Infused Honey
Serves 2
250g wild rocket lettuce
1 pear, shaved with a vegetable peeler
10 VPC Amber Walnuts
50g blue cheese, diced into small pieces
1 teaspoon VPC Truffle Infused Honey
1 teaspoon lemon juice
salt & pepper

Mix all ingredients together and season to taste.
Serving Suggestion: Serve immediately with the Blue Cheese & VPC Truffle Honey Soufflé (below). The blue cheese & truffle honey can be replaced with 50g fetta cheese (soft & creamy).

TAMARIND CHICKPEA & HERB SALAD
With’ Goan Cuisine’ Tamarind Chutney
Ingredients​ ​

1 x can Chick Peas, cooked and drained.
150g TAMARIND CHUTNEY
250g potatoes, cooked & diced
½ cupcoriander, roughly chopped
Medium red onion
¼ cup mint, julienne
40ml olive oil
Juice of lemon, to taste
Salt, to taste

Method
Combine ingredients and allow flavours to infuse for a couple of hours before serving.

For a non-vegetarian application, add shredded roasted chicken or large fried prawns.

Makes 5 portions.

SAFFRON RICE
Using ‘Tas-Saff’ Tasmanian Saffron
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 boiling water using
1 chicken stock cube

Remove lid from Tas-Saff saffron vial and fill with 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.

DUKKAH ENCRUSTED CHICKEN OR FISH
With ‘Thistle Be Good’ Dukkah

Take a chicken breast and cut into strips 2 inches wide. Lightly spray with olive oil. Take one tablespoon of your favourite dukkah and mix with two tablespoons of breadcrumbs in a small freezer/plastic bag. Drop the strips of chicken into the bag and give the bag a good shake. Now remove beautifully coated chicken, place on a lightly greased baking tray and cook for 12 mins either side at 180 degrees or alternatively cook on the hotplate of the barbie.

‘SIMPLE’ SQUASHED POTATOES
with ‘Simply Tomatoes’ Green Tomatoes with Garlic & Oregano in Olive Oil

Ingredients:
6 Medium Potatoes
1 Tablespoon SIMPLY GREEN TOMATOES

Method:
Wash unpeeled potatoes and cook until soft. (Either boil in water or cook in the microwave).
When soft put potatoes between paper toweling and squash to flatten the potatoes slightly.
Place the potatoes on an oven tray* and cover the potatoes with the
SIMPLY GREEN TOMATOES and oil. Bake in a moderate oven until nicely browned.

(Optional – add a little rock salt, or flavoured salt before cooking).

*Browns quickly in an electric grill with a lid, approximately 5-10 minutes.

A very quick, easy and delicious way to serve potatoes. Something different!

AUTHORS NOTE: I do a very similar dish to this, though it is called ‘Car Crash Potatoes’ and is absolutely fabulous.

Tim Alderman
Copyright 2014

I was giving my pantry one of its regular clean-outs the other day which, because of the length of time it takes, becomes a bit of a contemplative exercise. My mindless amblings led me to thinking about how our interpretation of ‘pantry basics’ had changed over the years. No longer a tin of ‘Keens’ Mustard Powder and curry paste, the basic flours and sugars, tomato and barbeque sauce, some Worcestershire, and maybe some basic pastas. For me, ‘pantry basics’ are now soy sauce (light and dark), Kecap Manis (Malaysian soy), Tamari (a thick Japanese soy), Chinese cooking wine, cooking sake, mirin, sesame oil, oyster sauce, sweet chilli sauce, fish sauce, teriyaki sauce, tamarind puree, palm sugar, Sambal Oelek (a chilli concentrate), 5-spice powder, saffron, star anise, coconut milk and cream, a range of Indian and South-East condiments and marinades, and a counter-top bowl with ginger, galangal, chillies, lemongrass and limes. I grow my own kaffir lime trees (for the fragrant leaves), and I know how to blanch banana leaves, and use pandanus leaves for flavouring panna cotta. Well, this is my pantry! My mothers would be quite different, I can assure you.
For most of us, stir-frying in a wok comes as naturally as barbequing did to our parents. We use noodle bowls, Asian tea cups and chopsticks – proficiently. We know the Asian names for soups and common dishes as well as all the Asian vegetables, we know how to cook Pad Thai, and the difference in flavour between Basmati and Jasmine rice. We have made it, literally, a new cuisine for Australia. And we love it.
We have been prepared for this by a plethora of chefs and restaurants – some Asian, some not. Leaders in the field of moving Australians forward to a healthy diet of Asian cuisine have been Les Huynh (Blue Ginger); Martin Boetz (Longrain); Luke Mangan (Glass, Salt, Moorish); Tetsuya Wakuda (Tetsuya’s); Christine Manfield (Paragon, Phoenix, Paramount); Neil Perry (Rockpool, XO), and have shown us that this can be one of the most exciting cuisines in the world. Other restaurants including ‘RQ’ in Darlinghurst, and ‘The Chairman and Yip’ in Canberra have made eating Asian almost an orgasmic experience. There is hardly a chef or magazine whose cuisine is not influenced in some way by Asian influences, from Jamie Oliver to Bill Granger to Donna Hay; from ‘The Australian Woman’s Weekly’ to ‘Better Homes and Gardens’ and ‘Marie Claire’. I would think that even the Asians themselves would have been shocked to see just how versatile their cuisine actually is, and how it all melds into a glorious whole. It is no longer good enough to mask food with an overload of chilli or coriander and call it Asian. It is all about the subtlety of flavours, and how they can be combined so that Thai is no longer just Thai, but with hints of Vietnamese, and maybe served with Soba noodles. Our palates may never be the same again. Some of my favourite Asian recipes are below, with credit given where it is due.

Chicken Salad with Fresh Coconut; (Thanks to Marie Claire ‘Luscious’)
2 tablespoons finely chopped lemongrass
1 teaspoon of grated palm sugar (or soft brown sugar)
200ml coconut milk
3 tablespoons lime juice
1 teaspoon sesame oil
2 boneless, skinless chicken breasts
1 handful of mint
¼ fresh coconut, flesh shaved (Bake coconut in 200°C oven until it starts to split (10-15 minutes). Leave to cool, then using a blunt knife pry the coconut away from the shell. Shave using a vegetable peeler.
100g snow pea shoots
2 Lebanese cucumbers, finely sliced
2 tablespoons sesame seeds, toasted
lime wedges – to serve

Preheat oven to 180°C. Make a dressing by combining lemongrass, palm sugar coconut milk and 2 teaspoons of the lime juice in a saucepan over low heat. Simmer for 5 minutes. Stirring occasionally to dissolve the sugar, then remove from heat and allow to cool.
Put sesame oil and remaining lime juice in a small baking dish Add chicken breasts and toss well to coat, then cover with foil and bake for 30 minutes. Remove from oven and allow to cool completely, keeping the baking dish covered.
Roughly shred the chicken and stir through the dressing. Add the mint, coconut, snow pea shoots, cucumber and sesame seeds and toss together well.
Serve with lime wedges.

Sang Choi Bao; (Thanks to Neil Perry)
Vegetable oil, for frying
100g diced blue eye fillet
100g diced green prawn
2 whole dried shiitake mushrooms, soaked overnight in water, stem removed, sliced
1 small handful salted radish, sliced
1 small handful mustard greens, sliced (use Watercress if mustard greens are unavailable)
½ Spanish onion, sliced
1 large tablespoon roughly pounded garlic and ginger
A splash of shaoxing wine (Chinese cooking wine)
1 tablespoon oyster sauce
1 tablespoon palm sugar
½ cup bean sprouts
½ cup cucumber julienne (fine nslice)
½ cup carrot julienne (fine slice)
A few drops sesame oil
Iceberg lettuce, chiffonnade, to serve (very fine slice)

Heat the oil in a wok. Add the blue eye and prawns and toss well over a high heat. Add the shiitakes, salted radish, mustard greens, onion and pounded garlic and ginger.
Stir- fry until the prawns change colour then deglaze with the shaoxing.
Add oyster sauce and palm sugar to taste. Remove the wok from the heat and add the sprouts, cucumber and carrot. Toss well.
Finish with a few drops of sesame oil and serve on a bed of shredded iceberg lettuce.
Serves 4 as part of a shared Asian style banquet.

Chinese Beef and Asparagus with Oyster Sauce;
500g lean beef fillet, thinly sliced across the grain
1 tablespoon light soy sauce
½ teaspoon sesame oil
1 tablespoon Chinese rice wine
2½ tablespoons vegetable oil
200g fresh, thin asparagus cut into thirds on the diagonal
3 cloves garlic, crushed
2 teaspoons julienned fresh ginger (fine slice)
¼ cup chicken stock
2-3 tablespoons oyster sauce

place beef in a glass or plastic bowl with soy sauce, sesame oil and two teaspoons of Chinese cooking wine. Cover and marinate for at least 15 minutes.
Heat a wok over high heat, add 1 tablespoon vegetable oil and swirl to coat the wok. Add asparagus and stir-fry for 1-2 minute. Remove from wok.
Add another tablespoon of oil, and add the beef in two batches, stir-frying for 203 minutes or until cooked. Remove from wok.
Add remaining oil to wok, add garlic and ginger and stir-fry for 1 minute or until fragrant. Pour the stock, oyster sauce and remaing cooking wine into wok, bring to boil and boil rapidly for 1-2 minutes or until sauce is slightly reduced. Return beef and asparagus to the wok and stir-fry for a further minute, or until heated through and coated with the sauce.
Serve immediately with Jasmine rice.

Lime & Coconut Sago Puddings with red Papaya & Coconut Wafers; (Thanks to Christine Manfield ‘Desserts’, which has to be the bible for decadent desserts)
1 small red papaya
2 teaspoons strained lime juice

LIME JELLY
125ml fresh strained lime juice
125ml sugar syrup (a 1/1 mixture of sugar and water, brought to boil, then simmered for 5 minutes)
2 gelatine leaves
Bring lime juice & sugar syrup to a simmer in a saucepan. Soften gelatine leaves for 5 minutes in a little water, squeeze out excess water and add to syrup, stirring till dissolved. Pour through a fine sieve, and pour into 6 x 120ml dariole moulds. Set in refrigerator for 1 hour.

SAGO PUDDINGS
750ml water
200ml coconut milk
125g coconut sugar, shaved (try Asian grocers)
250g sago
2 teaspoons finely grated lime zest
1 egg white
Bring water, coconut milk & coconut sugar to a boil in a saucepan. Add sago and lime zest and cook over a moderate heat, stirring continuously until the sago becomes transparent and the mixture is thick. Remove the pan from the heat and allow to cool slightly. Whisk the egg white until stiff, then fold into the sago. Spoon the mixture over the lime jelly bin the moulds, then refrigerate, covered with cling wrap, for 2 hours or until set.

COCONUT CREAM SAUCE
100g coconut sugar, shaved (try Asian grocers)
75ml water
100ml coconut cream
Bring coconut sugar and water to a boil, in a saucepan, then strain to remove any impurities. Stir in coconut cream, then remove from heat immediately. Allow to cool before serving.

TO SERVE
Halve and peel papaya, then remove seeds. Finely slice into 5cm lengths, then arrange a flat stack on each serving plate and sprinkle with lime juice. To turn out the sago puddings, suspend mould in hot water for approx 30 seconds, and turn out onto papaya. Spoon some coconut sauce around the fruit and lean a coconut wafer against the pudding. Serve immediately.

COCONUT WAFERS
50g unsalted butter
45g liquid glucose (from supermarkets or chemists)
90g caster sugar
35g plain flour
15g shredded coconut
Melt butter and liquid glucose in a bowl over a saucepan of slow-simmering water, then stir in caster sugar, flour and coconut until well incorporated. Allow to cool.
Preheat oven to 180°C and line a baking tray with baking paper. Roll the cool mixture into small balls about the size of marbles. Press the balls of mixture onto the baking tray about 5cm apart, then bake for 4 minutes or until golden. Remove from oven and leave to cool on tray.

Pandanus Panna Cotta with Mango and Passionfruit; (Thanks to Les Huynh ‘Blue Ginger’, the cookbook that has inspired some of my greatest Asian banquets)
4 teaspoons gelatine powder (from supermarket)
250ml milk
70g caster sugar
1 pandanus leaf, tied in a knot
½ vanilla bean, split lengthways
400ml single (pouring) cream

2 small or 1 large mango
250ml passionfruit pulp (about 8 passionfruit)
Mint leaves, to serve

Put 3 teaspoons water into a small bowl and sprinkle gelatine over evenly. Leave to sponge and swell.
Put the milk, sugar and pandanus leaf into a small saucepan. Bring to a very gentle simmer, then simmer for 10 minutes to infuse the flavours, BUT BE CAREFUL NOT TO BOIL. Remove from heat and leave to infuse for a further 10 minutes. Discard the pandanus leaf.
Add the gelatine to the milk and stir until completely dissolved. Strain through a fine sieve and refrigerate until partially set. Whip the cream until soft peaks form. Gently fold the whipped cream into the milk mixture, and pour into 6 125ml moulds. Refrigerate until set.
Combine mangoes and passionfruit and mix well.
To serve, dip moulds into warm water, then turn panna cotta onto serving plates. Drizzle with the mango and passionfruit, and decorate with a mint leaf.’

Tim Alderman
Copyrigh

.

Beat the Heat

There are certain words that during the hottest days of summer can create images of relief. Words such as watermelon (or melons in general), sorbet, gelato, plums, peaches, mangoes, limes, oranges, salads, ice, spritzer, mint, basil and berries etc all evoke images of coolness to make you feel better in the oppressive heat and humidity.
The whole idea of food preparation for summer is to keep it simple, hassle-free and cool. No roasts or heavy meals at this time of the year.Whatever can be thrown on the barbie or served straight from the fridge is the order of the day.

It is also the time of the year to fully use and appreciate the fantastic array of tropical fruits, berries and citrus that are available at this time of the year. They are great for breakfast, for snacks or for desserts.
It is also the perfect time of the year for brunches, for long lazy lunches, and get-togethers with friends in the cool of early evening. Throw some cold meats and salads into a bag and head to the beach, or go for a long drive and just stop at some attractive spot along the way and lunch.
I don’t know about anyone else, but thoughts of this time of the year are what get me through winter – I loathe the cold.
Hopefully, all the following recipes will help you cool down this summer.

Watermelon Dessert;
4kg ripe seedless watermelon
200g caster sugar
75g cornflour
20ml rosewater (supermarket, deli, health food stores, chemists or ‘Herbies’)
50g pistachios, shelled & slivered or crushed
40g pashmak (persian fairy floss) – Middle-Eastern food suppliers, Norton St Grocers

Cut a 2kg wedge from the watermelon and set aside. Trim the skin from the remaining watermelon and roughly chop the flesh. Put the flesh in a food processor or blender and pulse until pureed, then strain through a fine sieve.
Put sugar and cornfour in a small pan and stir to combine. Gradually whisk in watermelon puree until smooth. Bring to the boil over a medium-low heat, stirring constantly until mixture coats the back of a spoon. Pour mixture into 8 serving glasses and refrigerate for 30 minutes or until set.
Using a melon baller, form balls from reserved watermelon and put in a large bowl. Add rosewater, swirl bowl gently so that the melon absorbs the rosewater and refrigerate until ready to use.
Spoon melon balls into prepared glasses, then top with pistachio and pashmak. Serveimmediately.

SERVES 8

Iceberg Salad with Parmesan & Crispy Prosiutto;
1 iceberg lettuce, finely shredded
200g thinly sliced prosciutto
½ cup shaved parmesan cheese
Dressing
⅓ cup light sour cream
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, crushed

Preheat grill to medium. Place prosciutto in a single layer on an oven tray. Grill for 2-3 minutes until crisp.
DRESSING – in a small jug whisk all ingredients together thoroughly. Season to taste.
Combine lettuce, prosciutto & parmesan in a large bowl. Pour dressing over salad and toss well. Seaon with cracked black pepper to serve.

SERVES 8

Lemon Iced Tea;
1 litre boiling water
4 tea bags
1 cup caster sugar
2 lemons – juiced
2 lemons, thinly sliced
3 cups cold water
Ice, to serve

In a large bowl combine boiling water and tea bags. Set aside for 2 minutes. Discard tea bags.
Add sugar, stirring until dissolved. Allow to cool.
Stir in lemon juice, and half the lemon slices. Chill overnight.
When ready to serve, stir in cold water and remaining lemon slices. Serve over ice.

SERVES 8-12

TROPICANA;
2 cups pineapple juice
2 cups orange juice
4 passionfruit, pulp only
Crushed ice
⅓ cup mint leaves
⅓ cup guava juice

In a large jug, combine pineapple and orange juice, and passionfruitpulp. Place crushed ice into serving glasses.
Top with an even amount of mint andjuice mixture. Carefully pour a little guava juice into each glass

SERVES 4

Berry, Yoghurt & Muesli Parfait;
2 x 250g punnets strawberries, hulled, quartered
150g punnet blueberries
120g punnet raspberries
1 kg tub berry yoghurt
1 cup toasted muesli

Fill the base of 8 parfait (or other) glasses with mixed berries, reserving a few for garnish.
Top each glass with yoghurt. Sprinkle with muesli. Serve topped with reserved berries

SERVES 8

Mango Passion Sparkling Wine Dessert;
1 cup water
¾ cup caster sugar
4 mangoes, cheeks removed, peeled, chopped
1 cup sparkling wine
⅓ cup passionfruit pulp, strained, seeds retained
2 egg whites

Combine water and sugar in a saucepan on low heat, stirring until sugar is dissolved. Simmer, withoutsrtirring, for 10 minutes. Remove from heat. Cool to room temperature.
Place mango and syrup in a food processor or blender. Process until pureed. Stir through passionfruit juice and wine.
Pour into a large bowl or cake pan. Freeze for three hours, stirring occasionally with a fork.
Spoon mixture into a food processor or blender. Add egg whites. Process until smooth. Fold in passionfruit seeds.
Return to pan and freeze overnight.
Serve in scoops

SERVES 6-8

Mixed Berry & Chicken Salad;
1 tablespoon olive oil
2 small chicken breast fillets, trimmed
100g baby spinach leaves
120g punnet raspberries
150g punnet blueberries
150g feta cheese, crumbled
½ cup mint leaves
1 small red onion, thinly sliced
¼ cup flaked almonds. Toasted
DRESSING
125g strawberries, hulled, chopped
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon honey
1 teaspoon Dijon mustard

Heat oil in large frying pan on high. Cook chicken filets for 4-5 minutes each side until bowned and cooked through. Cool & slice thinly.
In a large bowl, combine chicken slices with remaining ingredients except almonds.
DRESSING – Place all ingredients in a food processor or blender. Process until smooth, Season to taste.
Sprinkle salad with tossed almonds. Drizzle dressing over salad just before serving.

SERVES 6

Feta & Lemon Dip with Crispy Pita & Tomato Salad;
4 small pita bread
Olive oil, for drizzling
250g cherry tomatoes, chopped
¾ cup basil leaves
¾ cup mint leaves
1 tablespoon olive oil
1 teaspoon finely grated lemon rind
1 teaspoon white balsamic vinegar (supermarket)
Sea salt & cracked black pepper
Feta & lemon Dip
200g soft feta, chopped
2 teaspoons finely grated lemon rind
2 teaspoons lemon juice
1 clove garlic, crushed
2tablespoons olive oil

Preheat oven to 220°C. To make the lemon & feta dip, place the feta, lemon rind and juice, garlic and oil in the bowl of a small food processor and process until smooth. Set aside.
Plave the pita bread on a baking tray and drizzle with oil. Bake for 10 minutes or until crispy. Set aside.
Place the tomato, basil, mint, oil, lemon rind, vinegar, salt and pepper in a bowl and mix to combine.
Serve with the dip and crispy pita bread.

SERVES 4

Oysters with Lemon & Vodka Granita;
½ cup caster sugar
2½ cups water
½ cup lemon juice
⅓ cup vodka
18 oysters
Lemon wedges, to serve

Place the sugar, water, lemon juice and vodka in a saucepan over low heat and stir until the sugar is dissolved. Pour into a shallow 20cm x 30cm metal pan and place in the freezer for 1 hour. Use a fork to take the top off the granita and freeze for a further hour. Repeat every hour for 3-4 hours or until set.
Grate with a fork to produce snow, and fill tiny shot glasses.
Serve with the oysters and lemon wedges.

SERVES 6

White Peaches in Pink Champagne Jelly;
3 cups pink champagne or sparkling wine
2½ teaspoons gelatine powder
½ cup caster sugar
3 white peaches, sliced

Place 2 tablespoons of the pink champagne in a bowl, sprinkle over the gelatine and stir well to combine. Place the remaining Champagne and sugar in a saucepan over medium heat and stir until dissolved. Bring to the boil and cookfor 1 minute. Remove from the heat, add the gelatine mixture and stir untildissolved.
Place the peaches in a 5 cup capacity jar and pour over the jelly mixture. Refrigerate for 2 hours or until set.

SERVES 6

Waldorf Salad with a Twist;
4 Granny Smith apples, thinly sliced
1 stalk celery, thinly sliced
1 cup walnuts, chopped
2 cups watercress sprigs
Blue Cheese dressing
¼ cup whole-egg mayonnaise
2 teaspoons lemon juice
2 tablespoons water
Sea salt & cracked black pepper
100g soft blue cheese, chopped

To make the blue cheese dressing, place the mayonnasise, lemon juice, water, salt, pepper and blue cheese in the bowl of a small food processor and process until smooth.
Arrange the apple, celery, walnuts and watercress on serving plates and spoon over the dressing to serve.

SERVES 4

Raspberry Vinaigrette;
This easy, delicious dressing will go with just about any salad.

3 tablespoons light extra-virgin olive oil
1½ – 2 tablespoons raspberry vinegar
1 teaspoon caster sugar
1 teaspoon Dijon mustard
Salt & pepper, to taste

Place all ingredients in a screw-top jar, and shake well.

SERVES 4

Tim Alderman
Copyright 2014

tis the Season to be Jolly?

You really know your starting to ‘get on’ when you have to start unpacking the Christmas deco’s that it feels like you have just packed away – and when suddenly your nephews are at an age to get money or gift vouchers as gifts because you no longer know what to buy them.

For many people, this is not a good timeof the year, and can be anything but jolly. I have a number of unpleasant Christmas memories myself – and I must admit to a bit of a bah-humbug approach toChristmas.
I was briefly reunited with my mother (after a fourteen year gap in our relationship due to her deserting the far-from-happy family home) close to Christmas in 1979. I was, naturally, invited to the family home that year to celebrate, along with step-father and half-sister. It was soooo suburban, and I was so uncomfortable, and it just reinforced to me that my mother and I had grown far apart in the intervening years. Strangely enough, the reunion lasted about 20 years in an on-again-off again fashion – she could never come to terms with me being gay, and it drove a real wedge between us – until I finally called an end to it all after a run in with my step-father (who had decided to try to be my father) on Christmas eve in 1997. There has been no contact since.
My father also did his gap jump with my brother just prior to Christmas in 1965, so that Christmas was really miserable, being brotherless, and with the old man in gaol.
In 1986 my first friend died of AIDS. He actually died on Boxing Day, but we knew the end was near and it caused Christmas day to have a decided dampener thrown on it.
In 1980 my company sent me to melbourne for a (supposed) period of 6 months. My first Christmas there was spent on my own, as I hadn’t had time to meet anyone.It was a really hot, long miserable day.I polished off a bottle of scotch to hurry it along. Fortunately, things got better the next year.
Last year, the family (my in-laws this time) started yelling at each other before David & I even got through the front door. That is never a good way to start the day.
Many people, of cause, have even more horrific stories of disasteropus Christmas days. But it is not all bad. There have een the good times, and fortunately they have been good enough to blast away the lingering dread from the bad ones. For many years in the 80’s I ran ‘orphans’ Christmas at home for friends who had nowhere else to go. I used to get up to 15 people at it, so there were many in that boat. I really loved doing it, and it was always a fun day because it was spent with people who realy appreciated all the time and work that went into it. For two years after my run-in with AIDS we celebrated Christmas day with friends in the local parks of Bondi. They were really casual and relaxed days, again in good company. These days, our annual Christmas Bash at the start of December is for a few close friends, and I think I enjoy it far more than the drama we knowis going to happen on Christmas day. Food is consumed along with copious amounts of champagne andother assorted alcohols (whooops! Binge drinking), gifts are exchanged and it is a day where you really do appreciate the friendships that you have.
However and wherever your Christmas is spent, I hope it is a good one for you, and that you receive all the good things that you wish for yourself and your loved ones.

Stained Glass Christmas Cake:
This is a very expensive cake to make, but worth the money if you want something truly delicious and different. It is served in thin slices (it’s very rich) and gets its name from the slices being so thin that you can see through them like glass, and the glace fruit gives it a stained glass effect.

⅓ cup dry roasted amonds
¾ cup Brazil nuts
1 cup dry-roasted macadamia nuts
I cup raisins
1½ cups pitted dates. Halved
400g mixed glace fruit
200g mixed glace cherries
½ cup plain flour
¼ cup self-raising flour
1 teaspoon ground cinnamon
2 eggs
⅓ cup firmly packed dark brown sugar
⅓ cup brandy
2 teaspoons finely grated orange rind
⅓ cup apricot conserve

Preheat oven to 150°C. Grease a 20cm ring tin. Line base and sides with baking paper, extending paper 6cm above rim of tin.
Coursely chop the glace fruit and half the cherries (reserve remainder for topping). Place chopped fruit in a large bowl. Coursely chop half the nuts (retain the reainder for the topping). Add chopped nuts, raisins and dates to the chopped fruit mixture and stir to combine.
Sift flours and cinnamon, then stir ¼ cup into the fruit mixture.
Beat eggs, sugar, 2 tablespoons brandy and rind until light. Add remaining flour and stir to combine, then fold this through the fruit mixture. Spoon into prepared tin and press down with back of a spoon. Cut remaing fruit (except cherries) into quarters. Press gently onto top of cake along with mixed nuts andcherries. Place a paper bag on top of the overhang paper 9to protect topfrom cooking too quickly); bake 1½ to 1¾ hours, or until a skewer comes out clean. Cool in the oan. Loosen inner ring with a knife before inverting. Place apricot jam and remaining brandy in a small saucepan and heat until jam is melted. Strain, then brush over cake.

White Chocolate Frozen Christmas Pudding:
100g sponge cake, chopped coursely
⅓ cup Cointreau (or any other orange-flavoured liqueur)
300g frozen mixed berries
1 teaspoon gelatine
1 tablespoon water
250g cream cheese, softened
⅔ cup caster sugar
2 teaspoons lemon juice
300ml thickened cream
Fresh raspberries and blueberries, to serve.
CUSTARD:
¼ cup custard powder
¼ cup aster sugar
1½ cups milk
20g butter
1 egg yolk

Divide sponge cake mixture among 8 x 1⅓ cup (330ml) glass dishes; sprinkle with liqueur and half the berries.
Sprinkle gelatine over water in a small dish and either melt over a pan of simmering water, or using 20 second zaps in a microwave until dissolved.. Cool for 5 minutes.
Beat cheese, sugar and juice in a small bowl with electric beaters until smooth; beat in cream. Stir in gelatine mixture.
Divide mixture amongst glasses; top with remaining berries. Refrigerate 15 minutes.
Meanwhile, make custard; Blend custard powder and sugar with a ⅓ cup of the milk in small saucepan until smooth; stir in remaining milk. Stir over heat until mixture boils and thickens; remove from heat, stir in butter and egg yolk. Cover custard surface with plastic wrap. Cool.
Divide custard amongst glasses; refrigerate 30 minutes. Serve topped with fresh raspberries and blueberries, if desired.
SERVES 8

Allergy-Free Pudding:
2¼ cups sultanas
1½ cups raisins, chopped
½ cup dried currants
1½ cups coursely chopped dried dates
1½ cups water
½ cup orange juice
2 tablespoons honey
1 cup firmly packed brown sugar
185g dairy-free margarine
1 cup soy flour
1 cup rice flour
1 teaspoon cream of tartar
1/2teaspoon bicarb soda
2 teaspoons mixed spice
1cup almond meal

Combine fruit, the water, juice, honey, sugar and margarine in a large saucepan. Stir over heat without boiling, until margarine melts. Transfer mixture to a large heatproof bowl; cool.
Grease 2.25 litre (9 cup) pudding steamer, line base with baking paper.
Stir sifted dry ingredients and almong meal into fruit mixture.
Spoon mixture into steamer, cover pudding with greased foil, secure with lid or kitchen string. Place steamerin large saucepan with enough boiling water to come halfway up the sides of steamer; simmer, covered, about 6 hours, replenishing water as necessary to maintain level.

Strawberry & Rhubarb Conserve:
1kg white sugar
1kg strawberries, hulled, quartered
2 cups (250g) coursely chopped rhubarb
⅓ cup lemon juice
50g packet jamsetta (supermarket, near sugar & sweeteners)

Prehear oven to 150°C. Spread sugar in large shallow baking dish; warm in oven, uncovered, about 10 minutes, stirring occasionally (this helps to dissolve sugar quickly, giving a clear conserve)
Meanwhile, combine strawberries, rhubarb and juice in a large saucepan (fruit & sugar mixture should not be more than 5cm deep); simmer, uncovered, over low heat about 5 minutes or until the fruit is soft, stirring occasionally. Add jamsetta and warm sugar, stirring until dissolved.
Bring conserve to a boil; boil vigorously, uncovered, about 5 minutes or until mixture jells, stirring occasionally. When mixture falls heavily from spoon, test if conserve is ready; remove pan from heat, place a spoonful of conserve onto cold saucer, place in freezer 1 minute. Push mixture with finger; if it wrinkles, it is ready. Skim and scum from the surface of conserve.
Pour conserve into hot, sterilised jars; seal while hot. Stand jars upside down until conserve cools.
MAKES 6 CUPS

Little Chocolate Christmas Puddings:
700g plum pudding
250g dark eating chocolate, melted
½ cup brandy
½ cup icing sugar
200g white chocolate melts
Green & red glace cherries, cut to resemble berries & leaves

Crumble pudding into large bowl. Stir in melted chocolate, brandy and sifted icing sugar; mix well.
Roll level tablespoons of mixture into balls, place on tray, cover; refrigerate until firm.
Melt white chocolate in small heatproof bowl over a small saucepan of simmering water. Cool chocolate about 10 minutes. Drizzle over puddings to form ‘custard’; decorate with cherries.
MAKES ABOUT 44

Lime Spritzer:
If you are entertaining outdoors this season, this is the perfect refresher between alcoholic beverages

½ cup water
½ cup caster sugar
4 limes
1 tablespoon caster sugar, extra
Ice cubes
1.25 litres soda water
2 sprigs fresh mint

Combine the waster and sugar in a small saucepan. Stir over medium heat, without boiling, until sugar dissolves; bring to a boil. Remove from heat; cool.
Cut each lime into 8 wedges; place in large serving jug. Top with extra sugar.
Using muddle, or flat end of rolling pin, pound lime and sugar until crushed. Add sugar syrup; stir well. Just before serving stir in ice cubes, soda water and mint.
MAKES 7 CUPS

HINTS:
Roll limes, pressing down firmly, on a kitchen bench before cutting. This helps to extract maximum juice.

To roast nuts, preheat oven to 180°C. Spread nuts on a single layer on a tray and bake for 5-10 minutes, depending on nut type.

To melt chocolate, butter or copha in a microwave, place in a heatproof bowl and melt in 20-30 second bursts (make sure butter or copha are chopped into small pieces). The same can be done wih gelatine. Always add water to powdered gelatine before melting (aprox 1 tablespoon water to 1 teaspoon gelatine).

Replace brandy in cakes and puddings with muscat, port, sherry, Green Ginger Wine or stout to give different flavours. A mix of two can be used if desired (I use brandy and port in mine).

Don’t forget Australia is very humid at Christmas, and cakes & puddings are from colder climates. Refrigerate or freeze puddings and cakes after cooking. If refrigerated, they will continue to mature until you use them. Wrap in foil, then layers of Glad Wrap.

Tim Alderman
Copyright 2014

Tiny Morsels

For some unknown reason, cupcakes are suddenly de rigueur for all occasions, from humble to sophisticated birthdays to high teas to picnics and barbeques. Once considered the domain of kids treats, they have become an art form within themselves, to the extent of having entire recipe books written about them. It is hard to pick up a food or lifestyle magazine at the moment that doesn’t have a recipe for cupcakes in it.

In a way it is understandable – they are by their very size ‘portion controlled’, are low mess and easy to make, as they don’t entail the amount of work that general cakemaking entails. They are easy to decorate, as a smear of icing over the top is the everyday ideal.However, with the advent of more adventurous cake decorations in both specialty stores and supermarkets, including silver and gold cachous, tiny dried icing flowers and buds, decorating gels, and the availability of items like sugared violets, and dried lavender flowers and rosebuds from places like ‘Herbies’ in Rozelle a whole new world of exuberent decoration is now available to everyone. However, if you wish to adhere to childhood traditions, hundreds ‘n thousand are still available, along with a whole other world of coloured ‘sprinkle’ decorations. Patty cake papers are still available, and come in the conventional or mini cupcake sizes.

So break out your best silver, wash the 3-tier cake stand and get ready to impress you mother-in-law with a fantastic high tea this weekend with a selection of the following tiny morsels.

Medjool Date Cupcakes:

(Fresh medjool dates are available from most good greengrocers, and from the fresh food sections of supermarkets)

400g fresh medjooldates, derseeded and roughly chopped

¾ cup water

2 teapoons instant coffee powder

1 teaspoon bicarb soda

75g butter, softened

¾ cup caster sugar

1 teaspoon vanilla extract

2 eggs

1¼ cups self-raising flour, sifted

Preheat oven to 180°C. Grease 12 x ½ cup muffin pans or line with paper patty cases.

Combine dates, water and coffee powder in a medium saucepan. Cook, stirring occasionally over medium heat for 5-7 minutes or until dates are soft and liquid is absorbed. Remove from heat and using a wooden spoon stir in bicarb soda and butter. Set aside for 10 minutes to cool slightly.

Transfer date mixture to a large mixing bowl. Beat in caster sugar and vanilla until well combined. Add eggs one at a time, mixing well between additions.

Gently fold in flour until combined. Spoon mixture into prepared pans. Bake for 18-20 minutes or until dark golden and cooked through when tested. Stand in pans for 5 minutes, then turn onto a wire rack to cool. Once cold, ice with coffee icing or dust with icing sugar.

COFFEE ICING

1½ cups icing sugar mixture

1 teaspoon instant coffee granules

2-3 tablespoons boiling water

Sift icing sugar mixture into a bowl. Combine coffee and boiling water. Stir coffee mixture into icing sugar mixture until smooth and at a desired consistency.

MAKES 12

Chocolate Fruit Cupcakes:

With Christmas approaching, these are a great festive treat.

1 x 375g packet raisins, chopped coursely

1 x 300g packet currants

300g sultanas

1 x 250g packet pitted prunes, chopped

160ml (⅔ cup) Kahlua liqueur

155g (¾ cup) firmly packed brown sugar

4 eggs

150g (1 cup) plain flour

75g (½ cup) self-raising flour

50g (½ cup) cocoa powder

250g dark chocolate, roughly chopped

Cachous, to decorate

FROSTING

3 egg whites

530g (3½ cups) icing sugar mixture

Combine the raisins, currants, sultanas, prunes and Kahlua in a large bowl. Cover and set aside, stirring occasionally, for 6 hours to macerate.

Preheat oven to 160°C. Line 24 x 80ml (⅓ cup) capacity muffin pans with 2 layers of paper patty cases.

Beat the butter and sugar in a bowl. Add eggs 1 at a time, beating well after each addition. Fold in the combined flours and cocoa powder. Stir in the raisin mixture and chocolate. Spoon into pans. Bake for 35-40 minutes or until cooked when tested. Set aside for 1 hour to cool.

To make frosting use and electric beater to whisk the egg whites in a bowl until soft peaks form. Add icing sugar and whisk to combine. Spread cakes with frosting and sprinkle over the cachous.

MAKES 24

Chocolate Lamington Baby Cakes:

4 eggs

1 cup caster sugar

125g plain flour, sifted

1 tablspoon cocao powder, sifted

1 tablespoon butter, melted

CHOCOLATE COCONUT COATING

150g quality dark chocolate

100g copha (near butter in supermarket dairy case)

100g desiccated coconut

Preheat oven to 180°C. Greae and flour 12 individual or muffin tins.

Put sugar and eggs into a mixing bowl and whisk for 5 minutes until mixture is light and fluffy.

Very gently fold the flour and cocao powder through the mixture quickly, followed by the butter.

Pour into prepared pans and bake for 10 minutes, or until they spring back when pressed in the centre.

Melt chocolate and copha together in a double boiler (or a bowl over simmering water) or microwave for 2 minutes. Stir until smooth.

Using a fork or skewer, dip each sponge into liquid chocolate and then roll in coconut. Leave to set on a wire rack.

MAKES 12

Coffee Cupcakes:

195g unsalted butter, softened

125g (⅔ cup) soft brown sugar

2 eggs

1 tablespoon coffee & chicory essence (with coffee & tea in supermarket)

155g (1¼ cups) self-raising flour

100ml buttermilk (in milk section of supermarket)

125g (1 cup) icing sugar

Preheat oven to 150°C. Line 2 x 50ml 12-hole cupcake pans with paper patty cases.

Beat 185g of the butter and the brown sugar with electric beaters intil loight and creamy. Add the eggs one at a time, beating well after each addition. Mix in 3 teaspoons of the coffee and chicory essence.

Fold the flour and a pinch of salt alternately with the buttermilk into the creamed mixture until well combined. Spoon evenly into the patty cases and bake for 25-30 minutes, or until just spongy to the touch. Leave to cool in the tray.

To make the icing, combine the remaining butter, remaining essence, the icing sugar and 1½ tablespoons boiling water in a small bowl. Spread a little icing overeach cupcake with a palette knife until evenly covered. If desired, decorate with chocolate-coated coffee beans.

MAKES 24

Individual Milk Chocolate Cupcakes:

75g unsalted butter

75g milk chocolate, chopped

80g (⅓ cup) firmly packed brown sugar

2 eggs, lightly beaten

60g (½ cup) self-raising flour

GANACHE

80g milk chocolate, chopped

2 tablespoons thick (double) cream

Preheat oven to 160°C. Line a flat-bottomed 12-hole cupcake tray with paper patty cases.

Put the butter and chocolate in a heatproofbowl, and melt over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir until melted and combined. Remove the bowl from the heat, add the sugar and eggs and mix. Stir in flour.

Transfer the mixture to a measuring jug and pour into the patty cases. Bake for 20-25 minutes or until cooked. Leavein the tins for 10 minutes, then transfer to a wire rack to cool.

To make the ganache, place the chocolate and cream into a heatproof bowl and melt and mix as above. Once the chocolate has almost melted, remove from the heat and continue to stir until melted and smooth. Allow to cool for about 8 minutes or until thickened slightly. Return the cakes to the pans to keep them

stable while you spread one heaped teaspoon of the ganache over the top. If desired, decorate with gold cachous.

MAKES 12

Butterfly Cupcakes:

120g unsalted butter, softened

180g (¾ cup)caster sugar

185g (1½ cups) self-raising flour

125ml (½ cup) milk

2 eggs

125ml (½ cup) thick (double) cream

1½ tablespoons strawberry jam

Icing sugar, to dust

Preheat oven to 180°C. Line a flat-bottomed 12-hole cupcake pan with paper patty cases.

Beat the butter, sugar, flour milk and eggs with electric beaters on low speed, increase the speed and beat until pale and smooth. Divide evenly among the cases and bake for 30 minutes, or until cooked and golden. Transfer to a wire rack to cool.

Cut shallow rounds from the centre of each cake using the point of a sharp knife, then cut in half. Spoon 2 teaspoons of cream into each cavity, top with 1 teaspoon jam and position two halves of the cake tops in the jam to resemble butterfly wings. Dust with icing sugar.

MAKES 12]

COOKING TIPS

•When crumbing chicken, veal or pork schnitzels, add ¼ cup grated parmesan to the breadcrumbs to give a really delicious flavour.
•If you have large amounts of herbs left over thatyou don’t want to throw out, chop them to desired consistecy and make ice cubes using them. This gives you individual portions when you need them, which can be made useable by placing in a fine seive and holding under warm water until melted – or if making a stew or casserole, just throw the whole ice cube in the mixture.
•Make your own muesli with 2 cups All-Bran, 1 cup rolled oats and ½ cup dried cranberries. Add other fried fruits if desired.
•To make a delicious bircher muesli, soak 1 cup rolled oats, ½ cup unsweetened apple juice and 1 cup natural skim-milk yoghurt in a bowl overnight. Before eating, grate a Granny Smith apple and add to the mixture with ½ teaspoon cinnamon and ¼ cup dried cranberries.

Tim Alderman
Copyright 2014