Autumn-recipes

Wet Rice With Pork Ribs And Beans Recipe

If you’re looking for a warming but filling recipe, this wet rice with pork ribs by renowned chef Frank Camorra is sure to hit the spot. While you may need to set aside a little time to allow the ribs to simmer, Camorra insists that “it’s simple and hearty” and is “autumn fare at it’s best.”

RELATED: Pork And Vegie Kebabs With Herb Marinade Recipe

Serves 6

Ingredients

1.2 kg (421/3 oz) pork ribs, belly still on

100 ml (31/2 fl oz) extra virgin olive oil

sea salt flakes

1 brown onion, finely diced

3 garlic cloves, chopped

1 tsp thyme leaves

6 bay leaves

2 green capsicum (peppers), finely diced

6 tomatoes, peeled, seeded (see glossary) and grated

300 ml (101/2 fl oz) white wine

300 g (101/2 oz) bomba rice

200 g (7 oz) green peas, podded

Method

  1. Take a sharp knife and cut the pork ribs between each rib to make single ribs with meat on either side of the bone.
  2. Heat 80 ml of oil in a large heavy-based saucepan over medium–high heat and cook the ribs, in 2 batches, for 10–15 minutes or until browned all over. Season with salt while cooking. Remove from the pan and set aside.
  3. Wipe out the pan, so that the dish does not taste too much like pork fat, and return to medium heat.
  4. Add the remaining oil. Add the onion, garlic, thyme, bay leaves and season with a good pinch of salt. Cook, stirring occasionally, for 8–10 minutes or until the onion is lightly golden.
  5. Add the capsicum and cook, stirring occasionally, for 10 minutes or until softened. Meanwhile, bring 1.5 litres of water to the boil, then reduce to a bare simmer. Add the tomato to the onion mixture and cook for 30 minutes or until thick and pulpy.
  6. Add the wine and increase the heat to high. Allow to bubble away for a few minutes, then reduce the heat to medium–low, add back the ribs and 1 litre of the hot water and simmer for 1 hour 10 minutes or until the ribs are tender.
  7. Add the remaining hot water, increase the heat to medium and bring to a steady simmer. Add the rice, season with salt and cook, stirring occasionally, for 15 minutes. Add the peas and cook for 4 minutes or until tender. The rice should just be a little past al dente but still firm to the bite.
  8. Serve straight away.

Recipe via Footscray Fresh Food Markets, Melbourne

May 21, 2015

Mother’s Day Eats: Grilled Figs And Honey Ice-Cream Recipe

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: Grilled Banana And Walnut Waffles Recipe

This grilled figs with honey ice-cream recipe – created by award-winning chef Guillaume Brahimi – is the perfect Autumn dessert to follow any Mother’s Day lunch or dinner. With a mixture of hot and cold components including a creamy homemade macadamia ice-cream (drool), it’s sure to be a winner among sweet tooth’s and mum’s alike.

Serves 2

Ingredients

6 figs (cut in half)

75 gm sugar

75 gm macadamia nuts

Honey ice cream

250 gm egg yolks

140 sugar

500 ml cream

500 ml milk

60 honey

Method

  1. Pre-heat oven to 170 degrees. Place macadamia nuts in a baking tray, when nuts are golden remove from oven.
  2. Place the sugar in wok pan on medium heat. When the sugar starts to caramelise, add the nuts. Coat the nuts, then remove and place in a lined tray to cool. When cold, cut the nuts into pieces.
  3. Place milk, cream and honey into a pot. Bring to the boil and then reduce to a simmer.
  4. Place yolks and sugar in a bowl and whisk to thick sabayon. Pour the sabayon into the milk and cream, cook for 1 minute remove and chill.
  5. Churn ice-cream.
  6. Place grill pan on heat, add a little butter and figs flesh side down cook for 2 minutes and remove.
  7. To serve, place figs on plate and finish with honey ice-cream and praline.

Recipe courtesy of Tefal

May 7, 2015

Poached Salmon With Dill And Crème Fraiche Recipe

Salmon is an Autumn delicacy. Sure, it’s available all year round, but it comes at it’s best in the cooler months. So, to make the most of the new season, award-winning chef Guillaume Brahimi has provided us with this poached salmon, dill and creme fraiche recipe that’s so tasty you’ll never want to eat plain fish again!

RELATED: Clean Spaghetti Bolognese With Zucchini Noodles Recipe

Ingredients

4 x 180 gm salmon portions (pin boned)

Poaching liquid

2 lt fish stock

1 tsp white pepper corn

2 eshallots

Dill and crème fraiche sauce

100 ml white wine

2 tbsp white wine vinegar

2 eshallot

200 gm crème fraiche

1 bunch dill (chopped)

6 heads baby fennel (cut in quarters)

Method

  1. Place fish stock, eshallot and white peppercorns into roasting pot. Place on high heat and boil.
  2. Add fennel quarters then reduce the roasting pot to a simmer and cover with the lid. Cook for 20 minutes or until it is just soft. Remove the fennel pieces from the pot and put into a warm place.
  3. Place the salmon in the roasting pot in the simmering pot and cover with the lid. Leave for 5 minutes then check if ready.
  4. Whilst salmon is cooking, place saucepan on heat add eshallots and sweat, then add white wine and white wine vinegar. Reduce the heat by a third and add crème fraiche.
  5. To finish, bring the saucepan to the boil and then turn off and add dill. Sauce the salmon with the crème fraiche emulsion and serve with fennel.

Recipe courtesy of Tefal

April 28, 2015