Champagne and Raspberry Gratin

Ingredients

1 lb raspberries
1/4 cup superfine sugar
2 large egg yolks
1/2 cup whipping cream, lightly whipped
2-3 tbsp champagne, to taste
handful of tiny mint leaves to garnish

Method

  1. Preheat the broiler to its highest setting.
  2. Set aside about 20 of the largest raspberries for serving. Divide the rest between four individual ovenproof dishes and place the dishes on a large baking sheet.
  3. Put the sugar and egg yolks into a large heatproof bowl and set the bowl over a pan of barely simmering water. Using a hand-held electric whisk, beat the mixture until it is thick, creamy, and tripled in volume. It should be thick enough to leave a ribbon trail on the surface when you lift the beaters.
  4. Fold in the cream and champagne to taste.
  5. Spoon the mixture over the raspberries and place the baking sheet under the broiler for about 3 minutes until the topping is golden and lightly caramelized.
  6. Remove and arrange the fresh raspberries on the side of the gratin. Scatter over the mint leaves and serve.

Makes 4 servings.

Source: Gordon Ramsay’s maze

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Napa Valley Basil-Smoked Burgers

Ingredients

2/3 cup light mayonnaise
2 tablespoons basil pesto
2 pounds ground sirloin
1/4 cup Zinfandel wine
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fine fresh Italian bread crumbs
8 sun-dried tomatoes packed in oil, drained and finely chopped
1 to 2 teaspoons garlic salt
6 large seeded sandwich rolls, split Vegetable oil for brushing on grill rack
8 fresh basil sprigs, moistened with water for tossing onto the fire
6 slices Monterey jack cheese
red leaf lettuce leaves
6 large tomato slices, about 1/4-inch thick
paper-thin red onion slices, separated into rings
fresh basil sprigs (optional)

Method

  1. In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
  2. In a small bowl, combine the mayonnaise and pesto. Set aside.
  3. In a bowl, combine the sirloin, Zinfandel, minced basil, minced onion, bread crumbs, sun-dried tomatoes, and garlic salt to taste. Handling the meat as little as possible to avoid compacting it, mix well. Divide the meat mixture into 6 equal portions and form the portions into round patties to fit the rolls.
  4. When the fire is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the coals, then place the patties on the grill, cover, and cook until browned on the bottom, about 4 minutes.
  5. With a wide spatula, turn the patties and cook until done to preference, about 4 minutes longer for medium-rare. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly and top each patty with a cheese slice to melt.
  6. Spread the mayonnaise on the toasted rolls. On the bottom half of each roll, layer the lettuce, burger, tomato slice, and onion ring. Add basil sprigs, if desired, and cover with the roll tops.

Makes 6 servings.

Source: James McNair’s Burgers

Asian Carbonara with Braised Pork Belly

Ingredients

750 grams skin-on, well-layered pork belly
40 ml soy sauce
40 ml rice wine
30 grams granulated sugar
1 tsp fine sea salt
1 (40 gram) chunk of ginger
3 garlic cloves
1 dashi bag
480-600 grams fresh egg noodles (of medium thickness)
1 tsp sesame oil
80 grams spring onions
40 grams fried shallots
4 small handfuls of shredded nori
4 eggs
shichimi togarashi
toasted sesame seeds

Method

  1. Cut the pork belly into pieces that are about 8mm x 8mm. Put the pieces in a pan and add the soy sauce, rice wine, sugar and salt.
  2. Peel the ginger and garlic, then place the ginger on a cutting board and whack it with a meat mallet or the side of a cleaver, to crush it lightly. Put the garlic and ginger in the pan.
  3. Put the dashi bag into a cup and add 1 cup boiling water. Leave for a few minutes, then remove the bag. Add 150 ml of the dashi stock (or chicken broth or water) to the pan and bring to the boil over a medium flame. Lower the heat, cover the pan with the lid and simmer, stirring occasionally.
  4. Cook for about 45 minutes, or until the pork is very tender. Check the consistency of the sauce: it should be glossy and sticky. If needed, simmer the ingredients, uncovered and stirring often, until the sauce lightly coats the meat. Remove the ginger and garlic cloves.
  5. Chop the spring onions about 5 mm thick.
  6. Bring a large pot of water to the boil, add the egg noodles and cook until done to your liking, then drain. Add the sesame oil and mix to coat the noodles. Divide the noodles between four bowls.
  7. Spoon the pork belly (with sauce) over the noodles, then add the spring onions and a small handful of shredded nori to each portion. Make an indentation in the centre of the noodles and add some fried shallots.
  8. Crack the eggs, separating the white from the yolk. (Reserve the egg whites for another use.)
  9. Put the egg yolk on top of the fried shallots in the centre of the bowl and sprinkle lightly with shichimi togarashi. Sprinkle some sesame seeds over the pork and serve immediately.
  10. Diner should mix the ingredients thoroughly so the egg yolk and braised pork belly sauce combine to thickly coat the noodles.

Makes 4 servings.

Source: Post Magazine

Miso Soba Bowl with Egg and Vegetables

Ingredients

3 cups water
1 ounce dried shiitake mushrooms
1 tablespoon dark sesame oil
1/2 cup sliced green onion bottoms (white and light green parts)
6 (1/4-inch) slices peeled fresh ginger
5 garlic cloves, minced
4 cups unsalted vegetable stock
3 tablespoons yellow or white miso
1 tablespoon lower-sodium soysauce
6 large eggs in shells, refrigerator-cold
9 ounces uncooked soba (buckwheat noodles)
1 tablespoon rice vinegar
1 (14-ounce) package water-packed extra-firm tofu, drained and cubed
3 baby bok choy, halved vertically (about 1 pound)
1/2 cup sliced green onion tops (dark green parts)

Method

  1. Bring 3 cups water to a boil in a small saucepan. Add mushrooms; cover, remove from heat, and let stand 20 minutes or until mushrooms are tender.
  2. Remove mushrooms from pan with a slotted spoon, reserving liquid. Thinly slice mushrooms.
  3. Heat a Dutch oven over medium heat. Add oil to Dutch oven and swirl to coat. Add green onion bottoms, ginger, and garlic. Cook 3 minutes, stirring frequently.
  4. Add mushrooms, mushroom soaking liquid, stock, miso, and soy sauce. Bring to a boil. Reduce heat, and simmer 15 minutes.
  5. While stock mixture simmers, bring 1 inch of water to a boil in a large saucepan. Place eggs in a vegetable steamer basket and lower basket into pan. Cover and cook 6 minutes 45 seconds. Remove and plunge eggs into ice water. Let stand 3 minutes. Drain and peel.
  6. Cook soba in boiling water 2 minutes or until al dente. Drain and rinse with cold water. Drain.
  7. Stir vinegar and tofu into stock mixture. Arrange bok choy on top, cover and simmer 5 minutes.
  8. Place about 3/4 cup soba and 1 bok choy half in each of 6 bowls. Ladle about 1-1/4 cups simmering stock mixture over noodles. Sprinkle each serving with 1-1/2 tablespoons green onion tops. Cut each egg in half and nestle 2 egg halves into each bowl.

Makes 6 servings.

Source: Everyday Whole Grains

Berry Clafouti

Ingredients

2-1/4 cups mixed berries, such as blackberries, raspberries and strawberries, washed
2 Tbsp light brown sugar
4 Tbsp toasted slivered almonds
Yogurt or cream, to serve

Batter

3/4 cup all-purpose flour
2 Tbsp ground almonds
1 tsp baking powder
2 Tbsp light brown sugar
1/4 cup milk
1 egg, separated

Method

  1. Put the fruit in the base of a heatproof, shallow dish which fits the top of the steamer, and sprinkle the sugar on top.
  2. Mix all of the batter ingredients together except the egg white.
  3. Whisk the egg white until peaking and gently fold into the batter. Spoon over the fruit in the bowl and scatter the almonds on top.
  4. Cover the dish with pleated foil and secure with string. Cook, covered, in the steamer for 1 to 1-1/4 hours or until the batter is cooked through.
  5. Remove the foil and serve immediately with yogurt or cream.

Makes 4 servings.

Source: Steam Cuisine