Pork Brawn (Head Cheese) Recipe
Head Cheese or Pork Brawn is a cold-cut that originated in Europe. The Head Cheese recipe presented below was submitted by Chef James Golding, who runs the kitchen of the...
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Spring
Enjoy bright and colourful dishes that Chef’s Pencil brings to your spring. These spring dishes will bring a smile to your face.
KADAYIFLI KARIDES: KADAYIF WRAPPED KING PRAWNS ON WALNUT CAPSICUM DIP
Kadayif Prawns Peel off the skin and head of prawns, leaving the tail on. Gently open the Kadayif pastry, adding liquefied butter and run your fingers through the dough. Wrap...
LANGOUSTINE CARPACCIO WITH CITRUS DRESSING
Combine the soy sauce, pepper, sugar, lemon juice, rice vinegar and olive oil and reserve in the refrigerator. You must blanch the langoustines in boiling water to begin. In a...
Herb & Parmesan Crusted Lamb Racks With Mash Potato & Red Wine Jus
Everyone knows that meat and fresh herbs are a marriage made in heaven, but as in human relationships certain marriages are stronger than others. For example roast chicken with fresh...
LICORICE PARFAIT WITH LIME SYRUP
I actually owe some of my success on this recipe, which some people tell this me is my signature dish. I really don’t like any particular recipe to be tagged...
SADDLE OF SUCKLING PIG WITH WALDVIERTEL CARAWAY, PORK RAVIOLI AND SAUTÉED POINTED CABBAGE
Saddle of Suckling Pig Using a sharp knife, make deep incisions into the rind before seasoning the meat all over with salt and pepper. Sprinkle some caraway seeds on the...
SALAD OF SLOW COOKED LEEKS WITH CRUSHED PEAS, FETA AND MINT
Trim and wash the leeks well to remove any dirt. Place in a pot and add the wine, water, EVOO, garlic, thyme, seasonng and bring to the boil. Turn down...
SASHIMI WITH HOT SHALLOT OIL AND CHILLI
Shallot Oil Lightly fry shallots in the olive oil over a low heat until golden (approx 8 minutes). Set aside. Sashimi Plate Put the fish pieces in the freezer for...
SEA BASS CRISPY CANNOLO WITH MELON AND CELERY SALAD
Sea Bass: Gut the sea bass and thread. Reduce into tartare 3/4 season it with lemon juice, chives and salt. Cut the rest into small pieces. Add the cold cream...
MODERN CANARD A L’ORANGE (French roast duck with orange sauce)
Citrus Marinade Combine all ingredients Duck Remove the skin from the meat. Leave skin intact and reserve. Rub meat with citrus marinade and vacuum-pack. Cook at 135F for at least...
SHORTCRUST TARTS WITH CRÈME PÂTISSIÈRE AND PASSIONFRUIT PULP
Shortcrust Pastry Combine flour, butter and sugar in a food processor. Process until the mix resembles fine bread crumbs. Add yolk and chilled water. Process until dough comes together. Turn...
SMOKED SALMON ON POTATO ROSTI WITH DILL CREME FRAICHE AND WATERCRESS
Next time you are entertaining and you want your first course to be a definite crowd pleaser, then look no further than this recipe. The beautiful tangy crème fraiche is...
SMOKED SALMON WITH WATERCRESS AND PERSIAN FETTA ON CORN FRITTERS
The crispy fritters not only make this dish a little more substantial but they also make a brilliant compliment to the smoky salmon. The peppery watercress and the tartness of...
SNAPPER PIE WITH SLOW BRAISED GREEN BEANS, FENNEL & KATAIFI
In a large heavy pan, sauté the onions and garlic in 100gms butter over a low heat for half an hour until soft and lightly golden. Add the sliced beans,...
PAELLA
Paella (pa-yay-aa) is a traditional Spanish dish that actually takes its name from the pot in which it is cooked: a Paellera. Paella originated from the Valencia region but now...
SPICE CRUSTED CHICKEN WITH ORANGE AND GINGER BEURRE BLANC
Beurre blanc is a traditional French butter sauce. In this recipe I’ve tweaked it a little by adding the juice of an orange and infused it with a little ginger....
SPICED FISH ON CITRUS AND MINT COUS COUS
This dish builds on a recipe my friend Damian gave to me a couple of years back. I was working with him on a function for the annual Melbourne Cup...
PANNA COTTA WITH NEW SEASON BERRY COMPOTE
Creamy baked milk paired with the sweetness of fresh spring berries. As I’ve said before, “I love spring!” A time when menus virtually write themselves. How can one not incorporate...
WHITE ASPARAGUS & SEARED SCALLOPS IN TOMATO-TARRAGON VINAIGRETTE
This tasty appetizer makes use of one of my favorite springtime ingredient – white asparagus. They are a delicacy throughout Europe, although only available for the short period of May...
ZUCCHINI SLICE
Believe it or not, this is a great recipe for anyone that thinks they don’t like zucchini. It is also an ideal recipe for anyone trying to watch their carb...
ZUCCHINI, LEMON THYME & GINGER SOUP
Although it has recently felt a bit like summer, it technically is still spring. And since it is, I thought what better way to highlight this fact than with a...
TRUFFLE MARINATED ASPARAGUS
This is a Sunday afternoon indulgence. Wonderful fresh asparagus blanched and then marinated in white truffle oil and Balsamic. Very simple but amazing flavour. Great with some sour dough and...
White Asparagus Recipes | How to Cook White Asparagus
Spring, or more accurately May and June, is white asparagus season throughout Europe. I’m from Switzerland, but have been living abroad for 20+ years and I truly like asparagus sautéed or grilled,...
Pesto-Crusted Lamb Chops with Eggplant by Chef Paul Hegeman
This lamb chops dish, although inspired by the abundant basil of late spring, is a wonderful dish to have any time of year. I find it a great choice for...