Ingredients:
410 ml pouring cream
60 gm caster sugar
6 gm mastic, finely ground in a mortar and pestle
200 ml milk
1 tbsp rose water
1 tsp vanilla extract
2 gelatine leaves (gold strength), soaked in cold water
Directions:
Place the cream,milk, sugar, gelatin, and mastic into a saucepan and over a low heat, using a wooden spoon, stir until all the ingredients have dissolved.
Keep stirring occasionally to ensure the mixture doesn't stick to the pan - you want it to almost reach the boiling point. At that moment, remove the pan from the heat and sir in the rose water and vanilla.
Lightly coat 4 ramekins with a non flavored spray shortening and pour the mixture into the ramekins, place them in the refrigerator, approximately 2 to 4 hours and let set.
Run a knife around the edges of the ramekins and turn over onto a dessert plate, top with a drizzle of honey and fresh berries, also garnish with fresh mint leaves.
Monday, August 30, 2010
Monday, August 9, 2010
Its all Greek 2 me Phil: Apple iPads menu ordering system launch
Its all Greek 2 me Phil: Apple iPads menu ordering system launch: "Hi everyone, come down to Mundo Global Tapas, North Sydney on the 20th this month to join me 4 the launch of their new Apple iPads menu orde..."
Wednesday, August 4, 2010
Phil's Lamb Stifado
1 teaspoon olive oil
3 beeds of mastic
1 large onion, finely chopped
2 cloves garlic, crushed
675g lean lamb, cubed
1 x 400g tin chopped tomatoes
1 tablespoon tomato paste
rind and juice of 1 lemon
1 tablespoon dried oregano
pinch of dried thyme
1 tsp paprika
1 teaspoon sugar
150ml veal or vegetable stock
350g new potatoes, scrubbed and quartered
salt and black pepper to garnish
Method:
Heat the oil in a pan and fry the onion and garlic until soft. Stir in the lamb and cook for 3–5 minutes until the lamb has browned
Transfer to a casserole dish and add the other ingredients, stirring in. Cook at 160°C for 50 minutes and server with rice and garnished with fresh herbs.
3 beeds of mastic
1 large onion, finely chopped
2 cloves garlic, crushed
675g lean lamb, cubed
1 x 400g tin chopped tomatoes
1 tablespoon tomato paste
rind and juice of 1 lemon
1 tablespoon dried oregano
pinch of dried thyme
1 tsp paprika
1 teaspoon sugar
150ml veal or vegetable stock
350g new potatoes, scrubbed and quartered
salt and black pepper to garnish
Method:
Heat the oil in a pan and fry the onion and garlic until soft. Stir in the lamb and cook for 3–5 minutes until the lamb has browned
Transfer to a casserole dish and add the other ingredients, stirring in. Cook at 160°C for 50 minutes and server with rice and garnished with fresh herbs.
Apple iPads menu ordering system launch
http://www.mundo.com.au/north-sydney/
Tuesday, August 3, 2010
Fig Leaf & Vanilla-Infused Pannacotta with a Fresh Fig Ice Cream & Sherry Reduction
For the Fig Leaf & Vanilla-Infused Pannacotta
Ingredients:
410 ml pouring cream
60 gm caster sugar
3 of 4 gm Fig Leaves
200 ml milk
1 vanilla bean split
2 gelatine leaves (gold strength), soaked in cold water
Directions:
Place the cream,milk, sugar, gelatin, Vanilla bean and Fig Leaves into a saucepan and over a low heat, using a wooden spoon, stir until all the ingredients have dissolved.
Keep stirring occasionally to ensure the mixture doesn't stick to the pan - you want it to almost reach the boiling point. At that moment, remove the pan from the heat, than strain liquid.
Lightly coat 4 ramekins with a non flavored spray shortening and pour the mixture into the ramekins, place them in the refrigerator, approximately 2 to 4 hours and let set.
Run a knife around the edges of the ramekins and turn over onto a dessert plate.
For Fresh Fig Ice Cream
Ingredients:
1/2 cup milk
2 egg yolks
1 1/2 cup heavy cream
1 quart ripe figs
1 tablespoons lemon juice
1/2 cup sugar
1 teaspoon vanilla
Preparation:
Scald 1/2 cup milk and stir it slowly into 2 well-beaten egg yolks. Cook the mixture in a double boiler or in a bowl over boiling water, stirring constantly, until the custard is thick enough to coat a spoon. Cool and fold the custard into 1 1/2 cups heavy cream, lightly whipped. Peel 1 quart ripe figs thinly and press them through a sieve. Sprinkle the fig purée with 1 tablespoon lemon juice, stir in 1/2 cup sugar and 1 tsp vanilla, and add it to the custard. Blend the ingredients thoroughly and freeze in an ice cream maker according to the manufacturer's directions.
& for the Sherry Reduction
Reduce down some sherry by half with sugar until syrup like consistency to drizzle over pannacotta.
Ingredients:
410 ml pouring cream
60 gm caster sugar
3 of 4 gm Fig Leaves
200 ml milk
1 vanilla bean split
2 gelatine leaves (gold strength), soaked in cold water
Directions:
Place the cream,milk, sugar, gelatin, Vanilla bean and Fig Leaves into a saucepan and over a low heat, using a wooden spoon, stir until all the ingredients have dissolved.
Keep stirring occasionally to ensure the mixture doesn't stick to the pan - you want it to almost reach the boiling point. At that moment, remove the pan from the heat, than strain liquid.
Lightly coat 4 ramekins with a non flavored spray shortening and pour the mixture into the ramekins, place them in the refrigerator, approximately 2 to 4 hours and let set.
Run a knife around the edges of the ramekins and turn over onto a dessert plate.
For Fresh Fig Ice Cream
Ingredients:
1/2 cup milk
2 egg yolks
1 1/2 cup heavy cream
1 quart ripe figs
1 tablespoons lemon juice
1/2 cup sugar
1 teaspoon vanilla
Preparation:
Scald 1/2 cup milk and stir it slowly into 2 well-beaten egg yolks. Cook the mixture in a double boiler or in a bowl over boiling water, stirring constantly, until the custard is thick enough to coat a spoon. Cool and fold the custard into 1 1/2 cups heavy cream, lightly whipped. Peel 1 quart ripe figs thinly and press them through a sieve. Sprinkle the fig purée with 1 tablespoon lemon juice, stir in 1/2 cup sugar and 1 tsp vanilla, and add it to the custard. Blend the ingredients thoroughly and freeze in an ice cream maker according to the manufacturer's directions.
& for the Sherry Reduction
Reduce down some sherry by half with sugar until syrup like consistency to drizzle over pannacotta.
SILVERBEET & LEEK PITTA (SESKOULOPITTA)
Ingredients
1/3 cup olive oil
1/2 cup vegie oil
1 cup hot water
1/2 cup milk
1/2 teaspoon salt
2-4 cups plain flour
1 bunch silverbeet washed well
1-2 large leeks
2 large onions diced
1 bunch dill (1 cup)
1 bunch mint (1 cup)
200g fetta crumbled
2 eggs beaten with 1 teasp. salt
1/2 teasp. cracked pepper
Put hot water and milk in mixing bowl with salt and start adding flour slowly until it is a sticky dough, place on floured table and roll out. It will be sticky, don’t worry if it has holes in it, roll out as far as it will go. Add vegie oil and brush with fingers, fold pastry in half and lightly oil, fold again and oil and again until you get a sticky, oily ball of pastry. Place on large dinner plate and put cling wrap on it and put in refrigerator for min 30 minutes.
Filling
wash silverbeet and leeks properly, first cutting off the stem of silverbeet and discarding, and chop into 2 inch slices. The leeks should be cut into 2cm slices then washed so the dirt comes off them.Wash the dill and mint thoroughly and chop finely. Dice onions and and in large casserole saute the onions with olive oil for 2 minutes, add leeks for 2 more minutes, then add silverbeet for another 5 mins until they wilt a bit, constantly stirring and then add herbs (dill and mint) and switch off stove. Let the mix cool down.
Next in a mixing bowl crack the eggs and beat with a fork, add salt and pepper and lastly crumble the fetta and mix well. When the greens have cooled down a bit add the egg mixture and mix thoroughly. Leave aside.
Pastry - lightly grease with vegie oil your baking tray. Take out of the fridge the dough and divide in 2, and knead for 1 minute and it should be soft and pliable. Lightly flour your bench and rolling pin and roll out the pastry finely to about 5cm bigger all round than the baking dish. Pick it up carefully but quickly and put the bottom layer on, spoon your greens mix evenly and if you want to add more fetta cheese you can on the top (optional). Then take the other half of the pastry and repeat same process but try and stretch the layer (bigger) and (finer) if you can. This is the challenge. Then place on top and fold the pastry to fit the baking tray and it will look like ruffled sheets! Get a knife and score the pastry into squares or wedges, get some olive oil and evenly pour over the pastry and bake in a moderate oven 180o for 45-50 minutes or until lightly browned.
TIP you can use mix silverbeet, spinach, leeks, onions, wild greens (horta), beetroot stems anything to make a pitta (any greens) and a mix tastes even better.
1/3 cup olive oil
1/2 cup vegie oil
1 cup hot water
1/2 cup milk
1/2 teaspoon salt
2-4 cups plain flour
1 bunch silverbeet washed well
1-2 large leeks
2 large onions diced
1 bunch dill (1 cup)
1 bunch mint (1 cup)
200g fetta crumbled
2 eggs beaten with 1 teasp. salt
1/2 teasp. cracked pepper
Put hot water and milk in mixing bowl with salt and start adding flour slowly until it is a sticky dough, place on floured table and roll out. It will be sticky, don’t worry if it has holes in it, roll out as far as it will go. Add vegie oil and brush with fingers, fold pastry in half and lightly oil, fold again and oil and again until you get a sticky, oily ball of pastry. Place on large dinner plate and put cling wrap on it and put in refrigerator for min 30 minutes.
Filling
wash silverbeet and leeks properly, first cutting off the stem of silverbeet and discarding, and chop into 2 inch slices. The leeks should be cut into 2cm slices then washed so the dirt comes off them.Wash the dill and mint thoroughly and chop finely. Dice onions and and in large casserole saute the onions with olive oil for 2 minutes, add leeks for 2 more minutes, then add silverbeet for another 5 mins until they wilt a bit, constantly stirring and then add herbs (dill and mint) and switch off stove. Let the mix cool down.
Next in a mixing bowl crack the eggs and beat with a fork, add salt and pepper and lastly crumble the fetta and mix well. When the greens have cooled down a bit add the egg mixture and mix thoroughly. Leave aside.
Pastry - lightly grease with vegie oil your baking tray. Take out of the fridge the dough and divide in 2, and knead for 1 minute and it should be soft and pliable. Lightly flour your bench and rolling pin and roll out the pastry finely to about 5cm bigger all round than the baking dish. Pick it up carefully but quickly and put the bottom layer on, spoon your greens mix evenly and if you want to add more fetta cheese you can on the top (optional). Then take the other half of the pastry and repeat same process but try and stretch the layer (bigger) and (finer) if you can. This is the challenge. Then place on top and fold the pastry to fit the baking tray and it will look like ruffled sheets! Get a knife and score the pastry into squares or wedges, get some olive oil and evenly pour over the pastry and bake in a moderate oven 180o for 45-50 minutes or until lightly browned.
TIP you can use mix silverbeet, spinach, leeks, onions, wild greens (horta), beetroot stems anything to make a pitta (any greens) and a mix tastes even better.
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