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volume 3
Introduction
As Food Month continues in the weekender magazine, were delighted to bring you Volume 3 in our series of mini online cookbooks. Presented in conjunction with Seasons of the Sun and the Sunshine Coast Regional Council, the 10-pack recipe guides a fresh one is being uploaded each Friday through September aim to showcase the depth and breadth of our local food scene, from growers and producers to manufacturers and more. We hope they encourage you to buy local, strap on an apron and produce something wonderful in your kitchen. And remember, you can still read and download Volume 1 and Volume 2 through the Sunshine Coast zone of our parent website at questnews.com.au. Bon appetit!
credits
Editor Lisa Chant Designers Ruth Stephensen and Laura Wright Consultant Jaylene Chambers, Sunshine Coast Regional Council senior project officer economic development Visit seasonsofthesun.com.au, questnews.com.au and digitaledition.theweekender.com.au
Method Bring cream to boil, add rum and stir. Gently melt 1.3kg milk chocolate and add to cream to make the ganache, stirring gently to incorporate. Leave to cool, cover and refrigerate for four hours. Dust hands in cocoa powder and then, using a small spoon, scrape ganache and roll into 7g truffle balls. Place balls on a baking sheet. Prepare two trays with a baking sheet. Put macadamia nuts on one sheet. Temper the 2kg of chocolate and place in a deep bowl. Drop a truffle into the tempered chocolate until completely coated. Lift out with a
fork and tap on the edge of the bowl to remove drips. Then drop truffle into the macadamia nuts until it is covered and leave to set (about five minutes). Using the fork, roll the truffle to the edge of the tray to keep them a round shape. Remove truffle and put in a small paper cup. Tip these truffles must be covered and stored in the refrigerator. You can also substitute the milk chocolate for white or dark chocolate. Cocoa Chocolat, Eumundi cocoachocolat.com.au
Warm Gympie Farm goats cheese with black olive and herb crust, walnut and balsamic dressing
peter Brettell from wild rocket @ Mistys says this Gympie farm goats cheese is a wonderful ingredient that makes for a beautiful wholesome dish
inGredients Makes 4 1 Gympie Farm goats cheese Day old bread Half bunch chives Half bunch flat/Italian parsley Half bunch basil 100g pitted kalamata olives 2 eggs 150ml milk 100g plain flour 1 Spanish onion (finely chopped) 200g walnut halves 150ml balsamic vinegar 300ml extra virgin olive oil or walnut oil 300g mixed leaves Salt and pepper Method Goats cheese Cut the cheese log into four equal pieces with a sharp knife (run the knife under hot water before every slice to avoid the cheese sticking to it). To make the crumb, blend the bread in a food processor until you have a fine crumb place this into a large bowl. Finely chop all the herbs and add to the crumb. Finely chop the pitted olives and add as well. The crumb is now finished. Place the eggs and milk in a bowl and whisk. Place the flour in a second bowl and the finished crumb mix in a third. Coat the four goats cheese slices in flour until completely covered, knock off excess flour and place in the egg mix (make sure this completely covers the goats cheese and no holes appear). Then place the goats cheese in the crumb mix and cover. Knock off excess crumb and put back in the egg mix. Place back in the crumb mix for a second time. Make sure you cannot see any cheese (otherwise when you cook the cheese it will melt through the holes). Keep refrigerated until needed. dressing Place the walnuts on a baking tray and roast in a 180C oven for five to 10 minutes, or until golden brown; be careful as they burn very quickly. Finely chop the Spanish/red onion and place in a mixing bowl. When the walnuts are toasted, put in a bowl and smash them with the end of a rolling pin until they are broken into small pieces. Place in bowl with the onions. Add the balsamic vinegar and olive or walnut oil. Season with salt and pepper and whisk until combined. All these elements can be made up in advance the day before and refrigerated until needed. Place a knob of butter in a thick bottomed frying pan with a dash of vegetable oil on medium heat. When the butter is foaming, add the goats cheese and fry until golden brown on all sides. Place in a pre-heated oven for five minutes to heat all the way through. Arrange your salad leaves on the plate, dress with the walnut dressing, top with the goats cheese and serve. Wild Rocket @ Mistys, Montville wildrocket-food.com.au
inGredients Serves 10 2/3 cup water 1 cup sugar 1 cup butter 680g semi or bittersweet chocolate, in small pieces 12 eggs 2/3 cup espresso coffee or your favourite liquor, orange juice or softened berries 1 tbsp Gourmet Garden basil 500g strawberries, washed and sliced 1 tbsp icing sugar cup orange juice Double cream
Method For the basil and strawberry salad, combine basil, strawberries, icing sugar and orange juice in a bowl. Toss together and sit in the fridge until ready for use. Preheat oven to 160C. Grease and flour 10 ramekins with butter and cocoa. If using a spring form tin, line with alfoil and baking paper. Place the water and sugar into a saucepan and
bring to the boil, stirring to dissolve the sugar. Off the heat add in the butter and chopped chocolate and stir gently to melt the chocolate. Add in the eggs one by one, whisking as you add each egg, until the mixture is thick and glossy. Once the eggs have been whisked in pour the chocolate batter into the tin and place the tin in a water bath and cook for 25-30 minutes until slightly
wobbly in the centre. Once cooked, remove the moulds from the water bath and allow cooling just enough to invert the puddings from the moulds. Serve with double cream and basil and strawberry salad. Gourmet Garden, Palmwoods gourmetgarden.com