Callum-hann

Smoked Salmon, Asparagus and Ricotta Frittata Recipe

Callum Hann’s frittata recipe from his fun new cookbook I’d Eat That make great summer picnic food, or enjoy it as an easy breakfast on the go.

These muffin-sized frittatas are awesome for a weekend brekkie, but I also like to take them with me for a snack on the run. The eggs make it filling and the saltiness from the smoked salmon makes me want to keep eating them! When out of season, swap asparagus for frozen peas.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Ingredients
canola spray oil, for greasing
6–8 (1 bunch) spears of asparagus, woody ends snapped off, stems sliced into 2 cm pieces, tips left whole
6 free-range eggs
60 ml (1⁄4 cup) milk
115 g ricotta cheese
150 g smoked salmon, 
torn into 2 cm pieces
1 tablespoon finely chopped dill

Method
1. Bring a medium saucepan of water to the boil over a medium–high heat. Preheat the oven to 190°C. Lightly grease a 12-hole (60 ml/1⁄4 cup) muffin tin with canola oil, then line each muffin hole with baking paper.

2. Add the sliced asparagus to the boiling water and blanch for 1–2 minutes, or until bright green and almost tender. Drain well.

3. Whisk together the eggs, milk, a pinch of salt and half of the ricotta. Stir through the drained asparagus, salmon and dill. Divide the mixture evenly between the muffin holes and crumble over the remaining ricotta.

4. Bake for 15–20 minutes, or until golden and puffy. Serve warm with a salad as a meal, or cold as a snack.

What are your favourite picnic ideas?

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February 10, 2014

Chicken and Pea Korma Recipe

Forget takeaway, Callum Hann’s chicken curry recipe is now one of our weekly easy dinner ideas. Serve with rice, fluffy naan and his singly tzatziki for the ultimate curry night.

Korma is one of those please-all Indian curries. Everyone (except vegetarians), will pounce on a big bowl of this chicken one, and even then you could swap the chicken out for sweet potato or pumpkin (winter squash). Prepare for your kitchen to smell delicious. The green apple I’ve added to the tzatziki gives it a little extra zing.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Serves: 4

Ingredients
130 g (1⁄2 cup) thick Greek yoghurt
3 garlic cloves, thinly sliced
a thumb-sized
piece of fresh ginger, finely grated
a handful of coriander, stems finely chopped, leaves reserved
1 tablespoon garam masala
6 boneless, skinless free-range chicken thighs
cooked white rice or naan bread, to serve (optional)
2 tablespoons canola oil
1 brown onion, halved and thinly sliced
1⁄2 a red capsicum, seeded and thinly sliced
1 1⁄2 tablespoons tomato paste (concentrated purée)
2 teaspoons curry powder
1⁄4 teaspoon salt
1 batch of simple but proper tzatziki
1 green apple (such as granny smith), coarsely grated, seeds removed
75 g (1⁄2 cup) frozen peas
25 g (1⁄4 cup) flaked almonds (optional)

Method
1. In a large bowl, stir together the yoghurt, garlic, ginger, coriander stems and 2 teaspoons of the garam masala.

2. Cut each chicken thigh into nine pieces then stir into the yoghurt mixture, cover with plastic wrap and marinate in the fridge for at least 30 minutes, or ideally for 1–3 hours, if you have time.

3. If you are making rice, start it just before you start cooking the korma.

4. Heat a large heavy-based saucepan over a high heat. Add the canola oil, then the onion and capsicum and stir for 3–5 minutes, or until the onion starts to turn golden brown.Add the tomato paste,curry powder, salt and the remaining garam masala, and cook for a further 2–3 minutes, stirring frequently, before adding the chicken and yoghurt mixture.

5. Cook for 8–13 minutes, stirring often, or until the yoghurt has started to brown and the chicken has just cooked through (piping hot flesh with no sign of pink in the juices).Turn the heat off.

6. Meanwhile, make the tzatziki (omitting the dill in the recipe). Roughly chop half the coriander leaves and stir them through the tzatziki with the grated apple.

7. Stir the frozen peas through the korma.The second they have warmed through in the korma, put the taztziki in the middle of the table with the rice or naan bread.

8. Scatter over the remaining coriander leaves and flaked almonds (if using) and serve.

What’s your favourite curry dish?

ideatthat

February 7, 2014

Salted Caramel Popcorn Fudge Recipe

How amazing does Callum Hann’s salted caramel popcorn fudge recipe sound? Salty, sweet, crispy and gooey – make two batches as it won’t last long.

My birthday is the perfect time to request whatever the heck I want to eat. Every year, I ask Chloe to make me a batch of her signature fudge. It’s completely over-the-top and decadent, and I love it. It has a rich, butterscotch taste that’s cut by the salt flakes on the top, and the popcorn is the perfect foil to the fudge. I keep pestering her to open her own shop so I can have access to it more often. If you see her, please pester her for me.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Makes: 16 pieces

Ingredients
125 g (1⁄2 cup) butter
330 g (1 1⁄2 cups, firmly packed) brown sugar
1 x 395 g tin of condensed milk
2 tablespoons golden syrup
180 g white chocolate melts
1⁄2 teaspoon sea salt flakes
enough air-popped salted popcorn to cover the surface of the tin (about 2 cups of popped corn)

Method
1. Line a 21 cm (8 1⁄4 inch) square baking tin with baking paper. Melt the butter over a high heat in a medium heavy-based saucepan. Once melted, add the brown sugar, condensed milk and golden syrup. Stir until boiling then lower the heat to medium– low and cook for a further 10 minutes, stirring constantly. Keep an eye on it throughout; if it looks too hot, take it off the heat and keep stirring for a few seconds before returning it to the heat. Don’t even think about touching or tasting it at this point, as caramel can burn pretty badly.The mixture will become thicker and darker in colour as it cooks.

2. Once ready (when the sugar has all dissolved and the mixture is smooth, dark and has thickened slightly), take the pan off the heat and add the chocolate.Vigorously stir in until smooth then pour into the lined tin using a spatula or wooden spoon to help spread it out evenly.

3. Working quickly, sprinkle the salt flakes all over the top, and scatter over the popcorn until the fudge is all covered. Lightly press the popcorn into the still-warm fudge. Place in the fridge to set for at least 1 hour.

4. Once set, take it out of the fridge and slice into 16 pieces. Some popcorn will fall off during this process, but that’s fine. It’s best served at room temperature so put it in an airtight container and keep in a cool corner of the kitchen for a few days. It might last longer, but I’ve never seen it survive more than a couple of days!

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February 6, 2014

Q&A With Masterchef Callum Hann

We loved watching Callum Hann on Masterchef – he nabbed second place in the second series aged just 20! In between  running Sprout Cooking School in Adelaide and traveling around the country, he somehow found time to write his second cookbook I’d Eat That – and it’s one of the loveliest cookbooks we’ve read in a while!

We asked Callum for his tips to elevate everyone’s home cooking skills, his favourite easy dinner recipe and what ingredients he can’t live without.

Congratulations on the book! What’s the one tip that will make people better home cooks tonight?
Thanks! For tonight’s dinner, look up a list of what’s in season right now and pick your favourite vegetable from that list. Base your dinner around that vegetable. I always think it’s an interesting way to look at a meal, to start with vegetables as the hero and work backwards to the protein, no the other way around.

It’s Monday, and we’re knackered. Can you share a quick and easy dinner idea?
A simple frittata is quick, satisfying and healthy. Whisk six eggs together with a splash of milk. Fry off whatever veggies (diced capsicum, zucchini, butternut, onion etc) you have in a pan, and add some bacon, smoked salmon or tuna if you have some. Pour over your egg mixture and add some spoonfuls of ricotta or grated cheese and a few twists of black pepper. Put it under the grill until it bubbles and turns golden brown. If you have any fresh herbs growing in your garden (think parsley, chives, tarragon) roughly chop them and scatter over the top. Serve with a simple salad drizzled with olive oil and balsamic.

What are your top three cant-live-without ingredients?
Garlic, chilli and good olive oil.

What are some of your favourite, more unusual ingredients that will improve anyone’s cooking game?
Porcini mushrooms give heaps of flavour to risottos and soups with little effort. They are a bit pricey but you don’t need to use much. I love using aromatic spices like star anise and cardamon to inject flavour into broths, curries and milk-based desserts. I think it’s worth learning the simple art of removing seeds from a pomegranate; cut it in half, hold it cut side facing down and hit it repeatedly with a spoon until they all fall out. The seeds give brilliant sweet-sour to salads, desserts and cocktails.

What are your go-to cookbooks?
Stephanie Alexander’s Kitchen Companion is a brilliant resource for all your ingredient-related questions, and I love Justin North’s French Lessons for his explanations on classic techniques.

Which celebrity would you love to cook dinner for?
Jamie Oliver – I was lucky enough to cook a dinner with him, but not for him!

What would be your ultimate day off?
A relaxed stroll to the market to buy good bread, charcuterie and cheese, and enjoy a big platter of it all on the beach with friends and a glass of wine.

callumhanncookbook

I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

February 3, 2014