Search for: Search Posts Tagged ‘recipe’ « Older Entries Recipe of the Week – Chinese Roast P igeon Thursday, July 29th, 2010 Red Braised P igeo n with Prawn Stuffe d Eggp lan t & Black Vi n egar Sauce Red Braised Pigeon 4 baby pigeons, wing tips removed Master stock 4 ½ l itres wat er 375ml Chinese light soy sauce 375ml sha oxing (Chine se cooking wine) 250g ye llow rock suga r 1 large knob g inger root, sliced 8 garlic cloves, roughly sliced 3 star anise 3 pie ces cass ia bark ½ bunch green shallot tops, rinsed In a large pot, bring all the master stock ingredients to the boil. Reduce to a simmer for 30 minutes and check the seasoning. Bring a large pot of water to the boil and blanch the pigeons in boiling water for 1 minute then refresh in i ce wat er. Scrub off muc us membrane. Return the master stoc k to the boil, re move the pot from the heat and add the pigeons. Place a s mall lid ov er them to ensure they are well submerged. Leav e the pigeons to steep for 18 minutes, then re mov e from the stock and plac e on a wire rac k to cool and dry out. Prawn S tuff ed egg plant 1 large eggplant Sea salt Prawn stuffing 3 green king prawns , peeled and minced 1 clov e garlic, finely chopped 1 sma ll knob ging er, finely chopped 2 shallots, cut into fine rounds ½ teaspoon caster sugar ½ teaspoon salt 8/11/2010 Recipe | Rockpool Restaurant www.rockpool.com.au/blog/tag/recipe/ 1/21
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Melt the butter and a splash of oil in a wide pan over medium heat. Put the pork belly
into the pan in a single layer and season with sea salt. Cook the pork slowly, for
about 30 minutes, turning occasionally, until the meat is golden brown and most of
the fat has been rendered. Pour off and discard most of the fat.
Meanwhile, put the chillies in a bowl with 500 ml (17 fl oz/2 cups) boiling water and
allow to soak for about 30 minutes. Remove the chillies, reserving the water, andchop roughly. Blend or process the chillies, garlic, cumin and the chilli water until
smooth. Add the chilli sauce, bay leaves and orange rind to the pork and stir with a
wooden spoon, scraping any brown bits stuck to the bottom of the pan. Reduce the
heat to low, cover and braise the meat for about 1-1/2 hours, or until it is very tender
and the sauce has thickened. Remove the bay leaves and orange rind and adjust the
seasoning if necessary.
Divide the pork among four large bowls and serve with steamed jasmine rice.
This recipe is from Neil’s cookbook Good Food . Signed copies available for purchase
the same way as a restaurant. There is a lot more forward planning involved to get
each dish onto the plate. It’s actually quite an amazing process that can begin up to
twelve months in advance of the menu flying. I am just in the middle of drafting up
the next lot of menus which will start flying from September next year; I write
eighteen First Class menus and forty-five Business Class menus which change four
times a year, with each new season.
The first part of this process is research. We scour through pages of magazines, from
Australia and other countries, check out what our four restaurants are doing, as wellas other restaurants in Sydney and overseas and review any new food books on the
scene. Neil has the most amazing cookbook collection I have ever seen. I chat to Neil,
Khan and Catherine (from RPB&G Sydney), Phil and Dave (from RP) and lots of other
people in the Rockpool family to get a sense of what is inspiring everyone at the
moment. My job is to try to reflect that passion in our First and Business Class
menus. We also spend time with our suppliers to find out about any new products we
might be interested in using as well as constantly be on the lookout for new and
interesting suppliers.
I will be recipe testing through December all the new dishes and ideas I have for the
drafted menus. These dishes are presented to Neil and the Rockpool Consulting
Team to assess the flavour profile as well as the look of the dish and if it’s appropriate
for our in-flight menus. There are some dishes that for various reasons will just never
work!
The next few months before testing is what we call ‘presentation season’. Twice a year
either myself or Roger, another Rockpool Consultant, head to Los Angeles, London,
Bangkok, Hong Kong and Singapore. During this time all of the new menus and
recipes are presented to us for quality purposes. We need to make sure they have
followed our recipes correctly and that premium products are being used. It also gives
us a chance to see what’s happening in the local food scene with visits to foodmarkets, restaurants and other suppliers. In-flight, we also have a chance to speak to
crew and check on how the food is going. It’s such a wonderful experience to see the
crew plating up a beautiful dish which was created up to twelve months earlier!
Our Spring menus from Australia have been running a month now and are getting
fabulous feedback. Our First Class menus from Sydney and Melbourne include
amazing Australian produce such as Italian salami made from free range pork from
Quattro Stelle; sustainable Spencer Gulf King Prawns managed by the South
Australian Research and Development Institute; Barossa Valley chicken which is free
range and fed on a vegetarian corn based diet; and Rangers Valley dry aged beef which has been grain fed for 300 days with no growth hormones or antibiotics used.
All other these products reflect Neil’s passion for food and the belief that the
cornerstone of good cooking is great produce. Many of these products are used in his
restaurants and are generally regarded by industry professionals as brands that
support good methods of manufacturing which is better for the product and also for
the environment.
Here is a quick and easy recipe you can try at home this Spring as the weather
* An extra note on chestnuts Some specialist delis supply pre-prepared chestnuts , either frozen or sealed in vacuum
packs. You can use fresh chestnuts if you like but you will need to remove both the
tough outer layer and the thinner inner-skin of the chestnut before using them in this
recipe.
You can blanch, roast or fry chestnuts in order to remove the double layer of skin .
Whichever method you choose, you must first slit the chestnuts from the top lengthways
through to the underlying f lesh. Make sure you cut al l the way through as this prevents the chestnuts from exploding when you cook them.To fry, heat a pot of vegetable oil to about 180C then gently lower small quantities of
chestnuts into the oil for about 30 seconds. It is easiest to do this in smaller batches,
making sure oil is heated to the correct tempertature between each batch. Remove
chestnuts from oil and drain on absorbent paper towel. Once they are cool enough to
touch, peel away the outer skin as well as the inner layer of skin. Your chestnuts are
now ready to use.
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Shredded Lamb with Salted Chillies
Wednesday, April 22nd, 2009
A recipe straight from the Spice Temple menu, also featuring in our March 2009
One of the really great things about going to Hong Kong is the XO chilli sauces made
by fine-dining Chinese restaurants there. All the chefs are showing off, of course – it
is their want to become the king of XO chilli sauce, so it has become a challenge as
to who makes the very best. XO chilli sauce is simply the top shelf of sauces, named
after XO Cognac. In other words, the house speciality, and the very best the house
can offer. I have never once had an XO sauce I thought not worthy of dipping a
dumpling into. These sauces may not even be that hot, but what they all have in
common is a marvellous blending of the most exotic dried ingredients and seasoning.
XO is great with seafood, as a dipping sauce, through stir-fries or dolloped onsteamed seafoods. One of my favourite Hong Kong meals is XO chilli with egg
noodles and lobster. Here is my XO sauce recipe for you to try:
XO SAUCE
4 dried scallops, soaked in warm water for 2 hours and drained
50g dried shrimp, soaked in warm water for 2 hours and drained
200g long red chillies, deseeded and finely chopped
50g ginger, peeled and finely chopped
50g garlic, peeled and finely chopped
2 teaspoons sea salt
2 teaspoons sugar
300ml vegetable oil
3 spring onions (scallions), finely sliced
Put the scallops on a plate and put the plate in a bamboo steamer over a pot or a wok
of rapidly boiling water, cover with the lid and steam for 10 minutes. Remove the
scallops from the steamer and, while still warm, shred with your fingers, separating
all the fibres.
Pound the shrimp until finely ground in a mortar with a pestle, or grind in a spice
grinder.Put all the ingredients, except for the spring onions, in a large heavy-based pot and
cook over low heat, stirring occasionally, for about 45 minutes, or until the sauce
loses its raw edge and turns deep red. Remove from the heat and let cool, then stir in