recipes - loaves and fishes Buywood

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					                                 recipes                                                                                                                     with philip johnson




                                                                                                                                  Easter is widely known in modern times as a Christian
                                                                                                                                  celebration. Before the second century, Easter was also
                                                                                                                                  celebrated by the ancient Saxons who rejoiced in the
                                                                                                                                  return of spring and commemorated their goddess of
                                                                                                                                  offspring and springtime, Eastre or Eostre.
                                                                                                                                     For many, Easter is simply a wonderful time for
                                                                                                                                  holidays, festivals, egg hunts and, of course, giving
                                                                                                                                  chocolate eggs. Homemade chocolates make an extra
                                                                                                                                  special gift and provide the kids with great fun.
                                                                                                                                     In the Roman Catholic Church, meat is not eaten on
                                                                                                                                  Good Friday as penance, however, this is one tradition
                                                                                                                                  that I find many people adhere to even if they’re not
                                                                                                                                  Catholic. A simple fish pie or bouillabaisse make easy all-
                                                                                                                                  in-one meals when you need to feed a large gathering.
                                                                                                                                     Stollen is a German loaf-shaped fruit cake glazed with
                                                                                                                                  butter and icing sugar. Traditionally eaten at Christmas
                                                                                                                                  time, one with dried fruit and nuts makes a nice
                                                                                                                                  alternative to the traditional Easter hot cross buns.
                                                                                                                                     For me, Easter is one of those special occasions each
                                                                                                                                  year that brings family and friends together to enjoy
                                                                                                                                  food, good wine and great company. Happy Easter!

                                                                                                                                  PHILIP JOHNSON is owner-chef of E’cco bistro, city,
                                                                                                                                  ph: 3831 3844. wine matches by E’cco sommelier alan hunter.




                                                                                                                                  stollEn
                                                                                                                                  500g strong flour                120g dried figs, chopped
                                                                                                                                  17g dried yeast                  120g dried apricots, chopped
                                                                                                                                  80g caster sugar                 100g whole blanched
                                                                                                                                  1 tsp instant bread improver     almonds, chopped
                                                                                                                                  (available from supermarkets)    120g hazelnuts, chopped
                                                                                                                                  1 egg                            1 egg, lightly beaten
                                                                                                                                  1 tsp vanilla essence            Unsalted butter, melted
                                                                                                                                  1½ tsp salt                      Caster sugar, for sprinkling
                                                                                                                                  100g unsalted butter, softened   icing sugar, for dusting
                                                                                                                                  120g sultanas


                                                                                                                                  Put the flour, yeast, sugar and bread improver in the
                                                                                                                                  bowl of an electric mixer. Using the dough hook, add
                                                                                                                                  the egg and vanilla then enough cold water to bring
                                                                                                                                  the mixture together to form a tacky dough. Knead
                                                                                                                                  for about 5 mins, add the salt then continue to knead
                                                                                                                                  until the dough becomes smooth and elastic. Add the
                                                                                                                                  butter and knead until well incorporated. Add the fruit
                                                                                                                                  and nuts, working them through the dough by hand.
                                                                                                                                  Transfer the dough to an oiled bowl then cover and rest



                                           loaves and fishes
                                                                                                                                  in a warm place for 10-20 mins. Divide the dough into
                                                                                                                                  4 even pieces. Roll each piece into a ball then set aside
Photographs // justine walpole




                                                                                                                                  to rest for a further 5 mins. Roll the dough into an oval
                                                                                                                                  shape then place on a paper-lined baking tray. Set aside
                                                                                                                                  for 1 hr for the dough to prove. Preheat the oven to
                                                                                                                                  200C. Brush the dough with the beaten egg then bake
                                                                                                                                  for 25-35 mins, until the loaves have risen fully and
                                                         Gather family and friends to celebrate Easter                            are light golden in colour. Turn off the oven. Leave the
                                                                                                                                  loaves to rest in the oven for 5 mins. Remove the stollen
                                                            with a freshly-made traditional feast                                 from the oven; immediately brush with melted butter,
                                                                                                                                  sprinkle with caster sugar then dust with icing sugar.
                                                                                                                                  Makes 4 loaves.




                                                                                       There’s something special about
                                                                                       dining at a table that once served
                                                                                      as a bridge over a river, or watching
                                                                                         television in an entertainment
                                                                                     unit, which previously housed horses
                                                                                          in a stable - don’t you think?




                                                                                 Buywood
                                                                                    FURNITURE
                                                                                Available for appointments 7 days ph. 3289 3691
                                                                                           email. buywood@bigpond.net.au
                                                                                            www.buywoodfurniture.com.au



                                 16 brisbanenews.com.au | april 8 - 14, 2009
                                                                                                                                                                                                                                                                                inseason

                                                                                                                                                                                                                                                SAnDPAPeR FiG
                                                                                                                                                                                                                                                Native to Australia, the sandpaper fig
                                                                                                                                                                                                                                                is grown in many regions, from North
                                                                                                                                                                                                                                                Queensland to Victoria. When ripe, this
                                                                                                                                                                                                                                                popular bush tucker ingredient is edible
                                                                                                                                                                                                                                                but the furry skin can cause irritation and
                                                                                                                                                                                                                                                should be removed before cooking or eating.
                                                                                                                                                                                                                                                The mature fig is reddish-brown in colour.
                                                                                                                                                                                                                                                Store fresh figs in the fridge. Dried figs can
                                                                                                                                                                                                                                                be kept at room temperature or refrigerated
                                                                                                                                                                                                                                                in an airtight container.
                                                                                                                                                                                                                                                   Stephane Bremont, head chef of Tukka
                                                                                                                                                                                                                                                Restaurant in West End, uses sandpaper figs
                                                                                                                                                                                                                                                in this autumn dessert.

                                                                                                                                                                                                                                                SaNDpapEr FiG
                                                                                                                                                                                                                                                aND alMOND TarT
                                                                                                                                                                                                                                                TART
                                                                                                                                                                                                                                                500g plain flour
                                                                                                                                                                                                                                                180g icing sugar
                                                                                                                                                                                                                                                150g butter, softened
                                                                                                                                                                                                                                                4 egg yolks
                                                                                                                                                                                                                                                110ml milk
                                                                                                                                                                                                                                                FiG AnD ALMOnD CReAM
FiSH piE                                                                                                                        EaSTEr CHOCOlaTES                                                                                               250g butter
                                                                                                                                                                                                                                                250g caster sugar
                                                                                                                                                                                                                                                250g almond meal
3 large desiree potatoes, scrubbed                                           75g plain flour                                    600g best quality white chocolate,                  400g best quality dark (bittersweet)
                                                                                                                                                                                                                                                25g corn flour
1 litre (4 cups) milk                                                        Salt and freshly ground white pepper               such as couverture                                  chocolate, such as couverture
                                                                                                                                                                                                                                                5ml rum
3 golden shallots, finely sliced                                             200g smoked ocean trout                            Food colouring
                                                                                                                                                                                                                                                5 eggs
2 bay leaves                                                                 200g cooked prawns, peeled
                                                                                                                                                                                                                                                400g sandpaper figs, halved
500g firm white fish, such as cod or                                         2 tbs chopped flat-leaf parsley leaves
blue eye, skinless, bones removed, cut                                       2 tbs chopped dill
                                                                                                                                Put 200g of white chocolate in a heatproof bowl over a saucepan of                                              Preheat oven to 170C. TART: combine
in 3 pieces                                                                  Grated zest of 1 lemon
                                                                                                                                simmering water and melt, stirring occasionally. Once completely                                                flour and sugar in a bowl. Add butter and
75g unsalted butter                                                          2 tbs unsalted butter, melted
                                                                                                                                melted, remove from heat. Divide melted chocolate into individual                                               mix until it resembles bread crumbs. Add
                                                                                                                                bowls and colour each one with food colouring. Using a small brush,                                             the yolks and milk and combine quickly.
                                                                                                                                paint a thin layer of coloured chocolate decoratively inside the moulds.                                        Shape into a ball, wrap in plastic wrap
                                                                                                                                Refrigerate until set. Meanwhile, temper remaining chocolate by                                                 and refrigerate for 1 hr. This pastry is
Steam the potatoes whole for 30-40 mins, until tender. Set aside to                                                             placing 150g of white chocolate in a bowl over a saucepan of simmering                                          delicate and must not be overworked. Roll
cool. Meanwhile, put the milk, shallots and bay leaves in a saucepan                                                            water and allow to melt, stirring occasionally. Once completely melted,                                         pastry and line tart rings (one big one or
and bring to a simmer. Add the white fish pieces and cook gently for                                                            remove from heat. Add remaining white chocolate and stir well until                                             individuals) then refrigerate for 20 mins.
4-5 mins. Remove from the heat. Lift the fish from the milk using a                                                             completely melted and cooled to 27C on a sugar thermometer. Return                                              Blind bake for 10 mins. ALMOnD CReAM: in
spatula and set aside. In a separate saucepan, melt the butter over low                                                         bowl to the heat over simmering water for about 1 min until it reaches                                          an electric mixing bowl cream the butter
heat; add the flour and mix well. Cook over low heat for 3-4 mins,                                                              31C on thermometer. Remove from heat. Repeat this tempering using                                               and sugar. Add the almond meal, corn flour,
stirring frequently using a wooden spoon. Begin to add the hot milk to                                                          dark chocolate. Fill moulds with tempered chocolate, alternating with                                           rum and eggs one at a time. Refrigerate for
the butter mixture a little at a time, stirring constantly to avoid lumps                                                       white and dark. Refrigerate for 15 mins, or until chocolate has set.                                            30 mins. In the cooled tart cases, spread
forming. Use a whisk if necessary. Continue until all the milk has been                                                         Using a blunt knife, scrape off excess set chocolate then gently turn out                                       almond cream half way up sides and push
used and the mixture is smooth. Increase the heat to medium and                                                                 of moulds. Makes 20-30 chocolates, depending on mould sizes.                                                                                 in figs. Cook
bring to a simmer. Season with salt and white pepper to taste. Cook for                                                                                                                                                                                                      at 180C for 8
a further 5-8 mins being careful not to let the mixture burn. Remove                                                                                                                                                                                                          mins or until
from the heat. Discard the bay leaves. Preheat the oven to 180C. Flake                                                             CHEF’S TipS                                                                                                                                golden brown.
the poached white fish and smoked trout into an earthenware dish.                                                                                                                                                                                                              To serve, set
Add the prawns, parsley, dill and lemon zest. Pour over the white                                                                  STOllEN arE best eaten on the day they are made. They will keep stored                                                                      tart and some
sauce, mixing through gently with a fork. Use a small knife to peel the                                                            in the refrigerator for 2-3 days and are best heated to serve.                                                                               ice cream on a
steamed potatoes. Slice the potatoes 4-5mm thick and arrange over                                                                  TEMpEriNG CHOCOlaTE is a technique used to give a crisp, shiny finish                                                                         bed of almond
the filling, slightly overlapping, then brush with melted butter. Bake for                                                         to chocolate that has been melted and allowed to set.                                                                                         meal to avoid
25-30 mins, until the potatoes are golden. Serves 6.                                                                               USE plaSTiC disposable or flexible rubber moulds that make it easier to set                                                                   melting.
                                                                                                                                   and turn out the chocolates.                                                                                                                  Serves 10.
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                                                                                                                                                                                                                       april 8 - 14, 2009 |                brisbanenews.com.au 17