BARNYARD SAUSAGE ROLL
Whip the mince together in the kitchen aid to emulsify the fat and the protein. Sweat the onions in the butter with the salt for 15 mins until softened, then...
https://www.chefspencil.com
Winter
Discover winter warmers that help you stay energised and nourished with these wholesome recipes. There is more than one way to chase the cold away!
CHOCOLATE AND COINTREAU PANNA COTTA WITH RASPBERRY COULIS
This is one of my favourite desserts to prepare when having guests over for dinner as it can be completed entirely on the day before and leaves time to focus...
BEEF STROGANOFF
They say that true Stroganoff; the recipe created in Russia at some point in the late 1800’s is quite different from what most of us know it as. The beef...
Beef Wellington
A classic steak dish, Beef Wellington is must-try for every aspiring Chef. Our beef wellington recipe is provided by Chef Gui Alinat, a top Chef and author of multiple coobooks....
CHOCOLATE AND GRAND MARNIER CRÈME BRÛLÉE
If you love Chocolate (yeah right who doesn’t?) and Creme Brulee, then you’ll love this recipe. The option is yours as to whether you want to caramelise sugar on top...
BEURRE BLANC
I know some people who say “any idiot can cook; it’s the sauces that make the meal!” Of course most of these people are Saucier Chefs and I’ve only heard...
Braised Beef Short Ribs in Spiced Orange Tamarind Sauce
A few years ago, I was working with Liana Doyle, a very talented Chef and a great personal friend. Liana had been working in the US for some time before...
BRAISED OX CHEEK WITH MUSHROOM RAGOUT
Ox cheek, I can see you scrunching up your nose in disgust as you read that, but trust me once you’ve tried it you’ll be wondering why you haven’t been...
BRAISED PORK WITH CHILLIES
I love anything with pork belly in it. The good thing about it is if you give it a really good fry first, that will render out a lot of...
CRÈME BRÛLÉE A’LA PAUL
What Led Zeppelin’s “Stairway to Heaven” is to a beginning guitar player, the Crème Brulee is to the apprentice Chef. It is the first real Restaurant dessert that they learn,...
BUTTERNUT PUMPKIN, ROSEMARY AND GINGER SOUP
One of my favourite things about the calendar flipping into autumn is pumpkin soup. I know what you’re thinking, why wait until autumn? You can buy pumpkin year round now....
CABERNET AND CINNAMON POACHED PEARS WITH MARSALA SABAYON
When I was 18, a few friends and I were backpacking around Australia and during that time we held all sorts of odd jobs. One of which was fruit picking,...
CARMELO CARNEVALE’S TORTA PASQUALINA WITH SWEET CHARDS AND RICOTTA
Preheat oven to 220°C. Cook the sweet chards for 5 minutes in salted boiling water. Unroll one of the pastry sheets onto baking tray and add the sweet chards and...
CHAMBORD RICHE
I’ve used Chambord in desserts for many years, but it wasn’t until recently that I discovered it as a drink. Since discovering it in a glass it often takes the...
FETTUCCINE WITH PRAWNS AND BABY FENNEL IN PERNOD CREAM SAUCE
Pasta; the ultimate comfort food. Prawns; grill, them sauté them, marinate them, poach them, there’s not many ways a prawn doesn’t taste good. Fennel; raw in a salad, braised in...
Cheese Fondue Recipe
Having left Switzerland some 20 + year ago, Fondue and Raclette are still one of the things I do miss and usually have as soon as I return for holidays....
FLOURLESS CHOCOLATE DECADENCE CAKE
You will feel guilty after eating some of this chocolate cake. “Chocoholics” and chocolate fanatics love the rich, smooth and creamy texture and the full flavor of bitter sweet chocolate....
CHICKEN WITH WINTER HERBS AND KALAMATA OLIVES
This is great example of a recipe that is healthy, easy, quick and yet still a very comforting winter dish. When I make this I rarely have it with anything...
GARFISH PIE
Garfish Pie To make the pies place 1 crepe on the bench and top with the brandade, lay 1 sheet of smoked salmon on top then place the gar fish...
CHILLI CON CARNE
I’ve categorized this dish in winter but truth be told it reminds me more of summer. It was a dish that my mother would make a huge pot of a...
Harissa Paste
HARISSA is a Tunisian hot chilli paste . The word ‘Harissa’ derives from the Arabic verb, ‘harasa’ which means ‘to pound’ or ‘to break into pieces’. Make sure you grind...
Red Wine Jus Recipe
Make that next meal otherworldly by adding red wine jus, a deep dark flavorful sauce. A Chef I used to work with once said “a red wine jus prepared correctly...
RHUBARB, ARTICHOKE AND OATS
Artichoke Ice Cream Cook artichokes in milk and cream, blend until smooth then pass through a fine sieve. Whisk the eggs and sugar together, add artichoke puree. Place in a...
KAHLUA AND CHOCOLATE MOUSSE WITH CINNAMON CREAM
There’s nothing really seasonal about chocolate, but I thought the endorphin lift it gives could better be utilized in the gloomier months and as such have decided to put it...