Browse Articles
Thursday, 24 March 2011 10:03 AM
Ingredients
6 duck breast fillets, skin on
Finely grated rind of 1 lemon
2 tablespoons lemon juice
2 tablespoons olive oil
Black pepper
Salt
LEMON GLAZE
2 tablespoons sugar
? cup water
¼ cup white wine vinegar
1½ cups chicken stock
2 tablespoons lemon juice
1. Score the skin of duck breasts diagonally in both directions.
2. Combine lemon rind, juice, oil and black pepper and pour over duck. Marinate, covered in the refrigerator for at least 2 hours.
3. Pre-heat oven on Fan Grill at 200°C and activate Moisture Reduction if available.
4. Place duck on anti-splash insert placed in the universal tray. Sprinkle skin of duck with salt.
5. Cook on shelf position 3 for 20 minutes or until slightly pink in the centre.
6. Slice duck breast, drizzle with lemon glaze.
7. Serve remaining glaze separately.
LEMON GLAZE
1. In a small saucepan heat sugar and water, stirring until sugar has dissolved. Bring to boil, simmer without stirring until a light caramel colour.
2. Remove from heat, add vinegar. Return to heat and stir over medium heat until caramel dissolves. Add stock and lemon juice, simmer for 5 minutes or until reduced to a glaze.
Serves 6
Filed Under: Recipes | 6 Comments
Wednesday, 15 December 2010 8:30 AM
Steamed Peaches
Ingredients
6 just ripe slip stone peaches, halved and stone removed
1-2 tablespoons caster sugar
1. Place peaches skin side down in solid stainless steel tray.
2. Sprinkle with sugar (quantity will vary depending on natural sweetness of fruit).
3. Steam 100°C for 5 minutes or until tender.
4. Cool before removing the skins.
5. Serve peaches chilled with the syrup.
Serves 6
Note: Add 1 punnet of blueberries to the peaches. Steam 95°C for 6 minutes or until peaches are tender.
Filed Under: Recipes | 0 Comments
Wednesday, 6 October 2010 4:19 AM
Pumpkin and Basil Risotto
Ingredients:
1 cup arborio rice
1¾ cups chicken stock
1 cup diced pumpkin
1 cup sliced green beans
1 cup diced zucchini
60g butter
1 cup baby spinach leaves
2 tablespoons finely grated parmesan cheese
Black pepper
¼ cup finely chopped basil
Toasted pine nuts
1. Place rice and stock in solid stainless steel tray. Place tray on shelf position 1.
2. Steam 100ºC for 10 minutes.
3. Add pumpkin to rice. Steam 100ºC for 8 minutes.
4. Add beans, zucchini, butter and spinach to rice. Steam 100°C for 2 minutes.
5. Stir in parmesan cheese, pepper and basil.
6. Serve topped with pine nuts.
Serves 4-6
Filed Under: Recipes | 1 Comments
Thursday, 1 July 2010 4:15 PM
Ingredients
3 tbsp Olive Oil
4 Chicken Drumsticks
4 Chicken Thighs
4 Carrots Chopped
4 Leeks
1 Small Pumpkin Cubed
2 Courgettes Chopped
2 ltr Chicken Stock
400g Chopped Tinned Tomatoes
1 Zest of Lemon
A handful of Fresh Coriander
4tbsp Sweet Paprika
1tbsp Curry Powder
1 tbsp Cumin Powder
4 Bay Leaves
2 Cloves
1/2 tsp Cayenne Pepper
350g Chickpeas
salt and pepper
1. Prepare the lemon zest - Bring the lemon zest to boil in a small pan for 2-3 minutes and then drain
2. Make the spice mix - Make the Moroccan seasoning mix by adding the paprika, cumin powder, curry powder, cayenne pepper and cloves into a bowl. Ensure this is mixed thoroughly. Then add the lemon zest and bay leaf.
3. Get started - Heat the oil in a large saucepan on very high heat. Cook all the chicken pieces until golden on all
sides, about 3 minutes per side. Season with salt and pepper and put
them aside for now.
4. Add the vegetables - Add the carrots and leek to the same pan. Reduce the heat to medium and
cook for another five minutes.
5. Add the spices - Add in the Moroccan spice mix with the salt. Stir till well incorporated
and you can smell the aroma!
6. Cook the chicken - Return the chicken pieces to the pan and then add the stock, chick peas
and tomatoes purée. Bring this to a boil whilst stirring then reduce
the heat to simmer for an hour.
7. Cook the final ingredients - Stir in the pumpkin and courgettes and cook gently for another 20
minutes, until all the vegetables are thoroughly cooked.
8. Garnish the meal and serve - Place one piece of chicken thigh and one drumstick on a plate per
person, with a few pieces of each of the vegetables surrounding it,
making a colourful presentation. Sprinkle some of the coriander on top,
to add the final touch.
Serve this delicious meal with couscous as an accompaniment.
Filed Under: Recipes | 0 Comments
Wednesday, 3 March 2010 2:37 PM
Ingredients
1 chicken breast, thinly sliced
1 clove garlic, peeled and finely chopped
½ small onion, sliced
2 tablespoons sweet chilli sauce
1 teaspoon runny honey
½ red pepper, deseeded and sliced
3 - 4 baby sweetcorn, sliced in half
6 - 8 mangetout , sliced
2 tablespoons soy sauce
1 teaspoon Thai fish sauce
Preparation Time
Preparation time: 10 mins
Cooking time: 10 mins
Difficulty: Easy
Cooking Instructions
- Preheat the Tepan at setting 8 for 10 minutes while preparing the ingredients. Lightly oil the surface of the Tepan*.
- Fry off the chicken, onion and garlic for 2 - 3 minutes. Add the vegetables and continue to cook for a further 2 minutes.
- Stir in the remainder of the ingredients to create the sauce and continue to stir fry for a few minutes until the chicken is cooked through but the vegetables are still 'al dente'. Serve immediately .
- If you do not have a Tepan, the dish works equally as well in a wok or frying pan
Filed Under: Recipes | 0 Comments
Wednesday, 3 March 2010 1:45 PM
"The Appliance Gallery is to Release a New Kitchen Viewing Gallery,
Created Exclusively by Siemens"
The Appliance Gallery is proud to announce the upcoming release of a new kitchen display.
Siemens has been setting the benchmark in the market for home appliances for over 100 years. Its products cater for the most demanding and wide-ranging aspirations of a modern lifestyle.
The Siemens Kitchen Viewing Gallery is a brand new display exclusive to the Appliance Gallery!
The Viewing Gallery will be a great first step when planning a new kitchen or if you want to get an idea of the vast range of products that are currently available. Even though you can pick up brochures and visit excellent websites of many kitchen companies, there is nothing better than actually seeing the appliances "in the flesh" as it were.
If you want your Salmon braised perfectly, your wine glasses brilliantly clean and your favourite bottle of sparkling wine chilled to perfection, Siemens offer:
- Five Years Warranty across its entire range in Australia
- Century of experience in the Kitchen, bringing you reliable, cleverly designed and efficient products to fulfil a modern lifestyle.
- Latest technology with improved functionality which is the combination that guarantees results in pioneering products and solutions into benefits you can see and experience
- Forward-looking products, solutions and services are developed by constantly taking up technological challenges.
If you want to experience the fascination of Siemens innovative technology and design firsthand, complemented by the experienced team at the Appliance Gallery:-
The viewing Gallery will be complete by the end of March.
Filed Under: Appliance Gallery News | 0 Comments
Sunday, 1 November 2009 5:19 PM
Ingredients
SALMON
4 x 150g salmon fillets, sliced down the spine, and skin removed
50 ml oyster sauce
50 ml fish sauce
1 lime, juiced
50 ml olive oil
Sea salt
CELERIAC AND APPLE REMOULADE
1 Granny Smith apple, cut into matchstick size batons
1 small celeriac, peeled and cut into matchstick size batons
1 shallot, chopped finely
50 ml horseradish mayonnaise (see recipe)
½ lemon juice
Salt and pepper
HORSERADISH MAYONNAISE
2 egg yolks
1 tablespoon Dijon mustard
2½ tablespoons sherry vinegar
Salt and pepper
300 ml grape seed oil
1 tablespoon warm water
Juice of ½ lemon
80g grated horseradish
PARSLEY SALAD
100g flat leaf parsley
100g watercress
50g coriander
20 ml extra virgin olive oil
Juice of ½ lemon
Salt and pepper
SALMON
1. Cut each salmon pieces into 5 separate 8mm thick strips, and skewer through 2 or 3 times to reassemble.
2. In a bowl mix the oyster sauce, fish sauce and lime juice. Place the strips of salmon into the marinade and leave for 5 to 10 minutes.
3. Pre heat the grill/tepan yaki to its highest setting.
4. Place the salmon on the tepan yaki plate, and cook for 2 to 3 minutes. Turn and cook for a further 2 minutes.
5. Once cooked, remove and keep warm until required.
CELERIAC AND APPLE REMOULADE
1. Mix the celeriac, apple, and shallot in a bowl.
2. Add the mayonnaise, and season with the lemon juice and the salt and pepper.
Note: Make the remoulade as close as possible to service; do not season or dress until required to keep the crunchiness.
HORSERADISH MAYONNAISE
1. Combine egg yolks, mustard, vinegar, salt and pepper in a food processor.
2. While the motor is running, slowly pour in the grape seed oil, continue pouring in the oil until half has been incorporated.
3. Drizzle in the remaining oil in a thin stream until well mixed, adding a little warm water if the mayonnaise gets too thick.
4. Finish with a squeeze of lemon juice and the horseradish.
PARSLEY SALAD
1. Pick the leaves from the herbs into a bowl, ensuring all the stalks are removed.
2. Dress the leaves with the olive oil and lemon juice, and season with salt and pepper.
TO SERVE
1. Divide the remoulade between four places.
2. Place a salmon skewer on each plate.
3. Scatter with parsley salad over and around fish.
Serves 4
Filed Under: Recipes | 32 Comments
Thursday, 1 October 2009 11:07 AM
Ingredients
Wagyu beef burgers
Zopf bread rolls
12 slices of middle/eye rasher bacon
12 slices of Cheddar cheese
WAGYU BEEF BURGERS
½ onion, diced
50g cornichons
50g parsley
50g chives
50 ml duck fat/chicken fat
30ml tomato ketchup
30g Dijon mustard
10ml Worcester sauce
600g wagyu beef mince (or combination of beef, port, chicken, lamb or rabbit mince)
100g dry breadcrumbs
Salt and pepper
ZOPF BREAD
1 cup water
35g powdered milk
30g sugar
7.5g salt
2g fresh yeast
50g butter
450g plain flour, sifted
5 ml egg yolk, lightly beaten
WAGYU BEEF BURGERS
1. In a food processor, blend together the onion, cornichons, parsley, chives, duck fat, tomato ketchup, mustard and Worcester sauce until smooth.
2. Place the wagyu beef mince in a bowl and add the cornichons paste, breadcrumbs and seasoning.
3. Form into a sausage shape, and wrap tightly in cling film, twisting off the ends to complete the shape-allow to chill in the refrigerator, or freezer for 10 mins prior to slicing into burgers. Individual burgers can then be frozen if not required immediately.
4. Press the balls flat and mould into a burger shape.
Note: Use the same mix for sausage rolls; wrap the chilled sausage of meat in a sheet of puff pastry, and slice off into individual mini rolls before cooking.
ZOPF BREAD
1. Combine the water, powdered milk, sugar, salt, yeast, butter and flour in a large mixing bowl.
2. Using a mixer with the dough hook attached, beat on a medium speed for 10 - 15 mins or until the dough is smooth and shiny in appearance but somewhat sticky in texture.
3. Transfer to a lightly oiled container that will accommodate the dough when it has doubled in size.
4. Cover with a large plastic bag, set aside to prove in a warm place for 2 hours or until doubled in size.
5. Knock the dough down, releasing all the carbon dioxide.
6. Divide the dough into 12 x 40g portions and roll into balls using the palms of your hands.
7. Place the dough balls on a baking tray and cover the tray with a plastic bag. Set aside to prove for 30 mins or until doubled in size.
8. Preheat the oven and pizza stone for 45 mins on 220 °C Conventional (424 °F).
9. Gently brush the dough with egg wash and place on the pizza stone.
10. Bake for 10 mins or until golden and slightly crusted. Cool on a wire rack.
TO SERVE
1. Pre heat the grill to 200 °C.
2. Slice the zopf rolls in half and grill until golden brown: remove and keep warm.
3. Place the burgers and bacon under the grill and cook for 3 mins each side.
4. Place the burger and bacon inside the zopf roll, followed by a slice of cheese and skewer with a bamboo skewer.
Makes 12 mini burgers
Filed Under: Recipes | 1 Comments
Friday, 21 August 2009 12:47 PM
Warm Roasted Vegetable Salad
Ingredients:
2 large red onions, peeled and sliced into eight chunks
2 red peppers, deseeded and sliced into eight strips
2 yellow peppers, deseeded and sliced into eight strips
1 orange pepper, deseeded and sliced into eight strips
1 large lemon, sliced lengthwise into eight
1.5kg baby new potatoes
Olive Oil
Dressing:
5 tablespoons lemon infused olive oil
2 tablespoons white balsamic vinegar
1 teaspoon sugar
20g basil leaves, roughly torn
salt and freshly ground black pepper
Serves 6-8
Preparation time: 10minutes
Cooking time: 50minutes
Difficulty: EASY
1) Place all the prepared vegetables in the Miele Universal Hub dish or the baking tray. Drizzle over the olive oil to lightly coat the vegetables.
2) Put the dish in the oven and select Fan Plus 180ºC. Roast the vegetables for 50 minutes to 1 hour until the potatoes are tender and the peppers lightly charred.
3) Meanwhile, in a small bowl whisk together the lemon infused olive oil, white balsamic vinegar, sugar and seasoning to create the dressing.
4) Lift the lemon pieces out of the dish and squeeze out any juice over the vegetables, then discard the lemon. Pour the dressing over the vegetables and stir gently to coat. Scatter over the roughly torn basil leaves and serve the salad while the vegetables
Filed Under: Recipes | 3 Comments
Thursday, 18 June 2009 1:00 PM
Ingredients
Serves 4
4 chicken breast fillets
1 red pepper
1 green pepper
Sauce:
3 tablespoons sugar
1 tablespoon butter
4 tablespoons ready-made chicken stock
4 tablespoons chilli sauce
2 tablespoons balsamic vinegar
1 tablespoon sesame seeds
salt
plus: wooden skewers
Cooking time: 7-10 minutes
Per portion: 261 kcal / 1092 kJ / protein 37g / fat 7g / carbohydrate 12 g
preparation
1. Wash the chicken fillets under cold running water, pat dry with kitchen roll and cut into approx. 3 x 3-cm chunks.
2. Wash and trim the peppers, removing the stems, seeds and cores. Cut into approx. 3 x 3-cm pieces.
3. Thread pieces of meat and pepper alternately onto the wooden skewers and cook in the greased Perforate Container for the Steam Oven at 100°C until tender.
4. Caramelize the sugar in a pan and remove from the heat. Stir in the butter and chicken stock, place back on the heat and boil gently for approx. 2-3 minutes, stirring continuously. Stir in the chilli sauce, balsamic vinegar and sesame seeds. Add salt to taste.
Balsamic vinegar
Balsamic vinegar (Italian: aceto balsamico) contains only 3% acid and is therefore the exception among vinegars. It is usually found in the condiment aisle of supermarkets alongside other vinegars, often labelled "aceto balsamico di Modena" or "condimento a base di moste" (condiment made from grape must). Balsamic vinegar is a dark brown liquid with an intense and sweet aroma and mild acidity.
Filed Under: Recipes | 0 Comments
Previous Page >