Matt Moran : Chocolate Mousse

(pic: chocolatemousserecipe)

Ingredients :

450 gr dark chocolate (no more than 55% cocoa)
1 litre thickened cream
4 egg yolks
100 gr hazelnuts, roasted and chopped
whipped cream, to serve

How To Make :

1. Melt the chocolates in a very dry bowl set over boiling water -- make sure you don't let any water come into contact with the chocolate. Once melted, remove from the heat and set aside for about 3 minutes to cool slightly.

2. In another bowl, whisk the thickened cream until soft peaks form.

3. Whisk the egg yolks into the melted chocolate. Then whisk in half of the cream until well combined. Using a large metal spoon, carefully fold in the remaining cream, working quickly to retain the airy texture. Pour the mousse into eight individual bowls or cups and place in the fridge for about 3 hours or until set. You can make this a day in advance if you like.

4. Just before serving, scatter the top of the mousse with chopped hazelnuts and serve with a bowl of freshly whipped cream.

*Serves 8

Kylie Kwong : Stir-fried Tofu with Vegetables

(pic: fatfreevegan)

Ingredients :

1 small carrot, peeled
1 medium-sized zucchini (courgette)
Half medium-sized red pepper
2 tablespoons peanut oil
1 x 200 gr (6.5 oz) packet presses tofu, finely sliced
1 medium-sized red onion, finely sliced
1 tablespoon ginger julienne
a quarter cup shao hsing wine or dry sherry
2 teaspoons white sugar
2 teaspoons light soy sauce
2 teaspoons malt vinegar
1 teaspoon oyster sauce
half teaspoon sesame oil
1 cup spring onion (scallion) julienne

How To Make :

1. Cut carrot and zucchini in half lenghtways, then finely slice on the diagonal. Remove seed and membranes from pepper and cut into fine slices

2. Heat oil in a hot wok until surface seems to shimmer slightly. Add the carrot tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute.

3. Pour in the soy sauce, vinegar, oyster sauce, and sesame oil and then stir-fry for a further minute or until vegetables are just tender. Toss in spring onion, stir-fry for 10 seconds, then remove from heat.

4. Transfer to a shallow bowl, and serve immediately.

*Serve as part of banquet for 4-6

Donna Hay : Nectarine Tart with Orange Syrup

(pic: petitchef)

Ingredients :

2 and half nectarine, halved and stones removed
55 gr caster sugar
90 gr butter, softened
110 gr caster sugar, extra
2 eggs
1 cup (120 gr) almond meal (ground almonds)
quarter cup (35 gr) plain flour
2 teaspoons finely grates lemon rind
a quarter teaspoon baking powder

orange syrup
1 cup (250 ml) orange juice
60 ml orange-flavored liqueur
110 gr caster sugar

How To Make :

1. To make the orange syrup, place the orange juice, liqueur and sugar in a small saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 10-12 minutes or until the mixture thickens. Set aside and allow to cool.

2. Heat a large non-stick frying pan over medium heat. Sprinkle the nectarine halves with the sugar and cook, cut-side down, for 2-3 minutes or until the sugar is melted and golden. Set aside.

3. Preheat the oven to 160 Celcius Degrees. Place the butter and extra sugar in a food processor and process until just combined. Add the eggs, almond meal, flour, lemon rind, and baking powder and process until just combined. Spoon the almond mixture into a lightly greased 12 cm x 35 cm rectangular loose bottom tart tin. Press the nectarine into the mixture and bake for 30 minutes or until cooked when tested with a skewer. Allow to cool and serve with the orange syrup.

*Serve 6

Maggie Beer : Rhubarb Crumble

(pic: penguin)

Ingredients :
1 large bunch (about 1 kg) ripe rhubarb, leaves discarded and stems washed and cut into 4 cm pieces, discard any brown bits.
Half cup of caster sugar or a quarter cup of honey
Finely grated zest and juice of 2 oranges, plus extra juices as needed
125 gr of plain flour
1 teaspoon ground cinnamon
1/3 (one per three) cup of dark-brown sugar
100 gr rolled oats
140 gr chilled unsalted butter, chopped
Double cream, to serve

How To Make :

1. Preheat fan-forced oven to 180 Celcius Degrees or 350 Fahrenheit Degree

2. Spread rhubarb in a baking dish, sprinkle with caster sugar or honey and orange juice and bake for 20 minutes or until tender. Add a little extra orange juice if there are no juice left in the dish

3. Combine flour, cinnamon, sugar, orange zest and oats, then rub the butter into the flour using your fingertips.

4. Place cooked rhubarb and pan juices in a buttered 1 litre ovenproof dish or four 250ml ramekins, sprinkle with crumble, then bake for 15 minutes (for ramekins) or 25 minutes (if baking in one dish) or until golden.

5. Serve crumble in bowls with double cream passed separately.

*Serve 4

Maggie Beer : Roast Barossa Chook with Preserved Lemon and Tarragon Butter

(pic: penguin)

Ingeredients :

125 gr unsalted butter, softened and chopped
2 small quarters preserved lemon, flesh removed, rind rinsed and finely chopped
One per three (1/3) cup French tarragon leaves
1 x 2 kg Barossa or other well brought-up cook
2 cloves garlic, crushed
sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
half cup of verjuice

How To Make :

1. Preheat fan-forced oven to 170 Celcius degrees or 340 Fahrenheit Degrees

2. Place butter, preserved lemon and tarragon in a food processor and whiz to combine ; don't over process or the butter will split.

3. Place chook, breast-up side, in a shallow roasting pan and use your hands to separate the skin from the flesh, working from the legs then up and across both breasts. Tuck the wings underneath the chicken. Place garlic in the cavity. Push butter mixture under the skin with your fingertips. Season the chicken with salt and pepper and rub olive oil into the skin.

4. Roast for 40 minutes. Pour verjuice over the chook and return to the oven for another 10 minutes or until chicken is cooked through. Check by inserting a skewer through the thickest part of thigh joint to make sure the juices run clear. If there any signs of pinkness, return to the oven. If you have a meat thermometer, it should read 68 Celcius Degrees or 155 Fahrenheit Degrees when inserted into this joint.

5. Leave the cooked chicken to stand, breast-side down in the roasting juices, in a warm place for at least 20 minutes before carving.

Matt Moran : Barbecued Chicken with Chermoula Rub

(pic: lifestylefood)

Ingredients :

1.6 kg chicken, cut in half and flattened
1 lemon, cut into quarter

Chermoula rub :

half bunch of coriander, chopped
half bunch of flat-leaf parsley, leaves picked and chopped
3 cloves garlic, chopped
1 tablespoon chopped ginger
three-quarters teaspoon sweet paprika
three-quarters teaspoon cumin seeds, roasted and ground
three-quarters teaspoon coriander seeds, roasted and ground
150 ml extra virgin olive oil
juice of three-quarters lemon
three-quarters long red chili, finely chopped
1 teaspoon salt

How To Make :

1. To prepare the chermoula rub, mix all ingredients together until combined. Massage the marinade all over the chicken and leave to marinate for at least an hour.

2. Preheat the barbecue to its hottest setting or place a chargrill pan over high heat.

3. Cook the chicken, skin-side down, for 10 minutes. Then turn it over and cook for a further 10 minutes or until cooked through. Transfer the chicken to a plate and serve with lemon wedges.

Matt Moran : Peach, Prosciutto, and Mozzarella Salad

(pic: smh)

Ingredients :

20 ml extra virgin olive oil
20 ml balsamic vinegar
salt and pepper
2 ripe yellow peaches
1 handful rocket leaves
a quarter bunch of mint, leaves picked
2 buffalo mozzarella balls, cut into 12 pieces
4 slices prosciutto, torn it into pieces

How To Make :

1. Whisk together the olive and balsamic vinegar and season with salt and pepper.
2. Blanch the peaches in a pan of boiling water for 10 seconds, then remove. When cool enough to handle, peel off the skin and cut each peaches into 8 slices, or bite-able sized.
3. Dress the rocket and mint with the balsamic dressing and arrange on a plate. Place the peaches and mozzarella on top, then lay the prosciutto over the salad and serve.

*Serves 4