Seafood Soup with Tomato and Fennel

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 cup finely diced fennel
1/2 cup finely diced celery
2 cups finely chopped onion
1 (48-oz) can diced tomatoes, undrained
4 cups water
1 cup white wine, divided
large pinch saffron
1 tbsp chopped fresh thyme
2 tsp kosher salt
2-1/2 lbs fresh mussels in the shell
1 lb peeled large shrimp
1 lb fresh halibut, cut into large pieces
1 tsp finely grated orange zest
2 tbsp finely chopped chives

Method

  1. Heat the olive oil in a large stockpot over medium heat. Add the garlic, fennel, celery and onion and saute for 5 minutes, until the vegetables are softened.
  2. Add the tomatoes to the pot along with their juices, 4 cups water. 1/2 cup white wine, saffron, thyme and kosher salt. Simmer gently for about 30 minutes.
  3. Meanwhile, in a large skillet, steam mussels in the remaining 1/2 cup wine just until they open. Cool slightly, remove the mussels from the shells and strain the steaming liquid.
  4. During the last 5 minutes of cooking the tomato saffron broth, add the mussels, steaming liquid, shrimp and halibut. Stir in zest. Sprinkle with chives and serve with baguette crisps.

Makes 6 servings.

Source: Style at Home Magazine

Pork Belly and Cabbage Cooked in White Wine

Ingredients

180 to 200 g pork belly thin slices
1/2 medium-size cabbage
salt and ground black pepper to taste

Seasoning

3 tbsp white wine
1/3 tsp salt
2 tsp olive oil

Method

  1. Cut meat into 4 to 5 cm in length. Mix with some salt and pepper.
  2. Tear by hand the cabbage into pieces.
  3. Layer the pork and cabbage alternately in a pot. Add seasoning ingredients. Cover and cook over medium heat.
  4. When the liquid boils, turn down heat and simmer until the pork is fully cooked and the cabbage pieces are tender.
  5. Taste and adjust with salt and pepper before serving.

Source: Hong Kong magazine

French-style Grilled Duck legs with Red Wine Sauce

Ingredients

6 duck leg confit
coarse salt and cracked pepper
1-1/2 to 2 lb thin-skinned potatoes
1/4 cup duck fat or vegetable oil
2-3 tablespoons fresh flat-leave Italian parsley, minced

Red Wine Sauce

10 sprigs fresh herbs such as rosemary, thyme, or oregano
2 to 2-1/2 cups full-bodied wine such as Cabernet Sauvignon
1/4 cup veal or poultry demi-glace
1 to 2 tablespoons balsamic vinegar
2 shallots, minced
2 cloves garlic, minced
salt and pepper

Method

  1. Bring a pot three-fourths full of salted water to a boil. Add the potatoes and parboil just until cooked through, 10-12 minutes. Drain well.
  2. When cool enough to handle, cut the potatoes into wedges.
  3. Meanwhile, in a small saucepan over medium heat, melt the duck fat until liquefied, 1-2 minutes.
  4. In a large bowl, combine the potato wedges and 1-2 tablespoons of the duck fat and toss well to coat. Generously season with salt and pepper and toss with the parsley. Set aside.
  5. To make the red wine sauce, strip the leaves from the herb sprigs. Mince the leaves and reserve the sprigs.
  6. In a saucepan over high heat, bring the wine to a boil. Reduce the heat to a simmer and whisk in the demi-glace, 1 tablespoon at a time. Add the minced herbs, herb sprigs, vinegar, shallots, and garlic and simmer, stirring occasionally, until reduced by one-third, 8-10 minutes. Strain through a fine-mesh sieve into a small saucepan; discard the herbs. Taste and adjust the seasoning with salt and pepper. Keep warm.
  7. Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH heat.
  8. Brush and grease the grill grate with duck fat.
  9. Place the duck legs on the grill, skin side down, directly over medium-high heat. Grill, turning once, until grill marks appear, 3-5 minutes per side.
  10. Move the duck legs to the edge of the grill where the heat is less intense to keep them warm. Grill the potato wedges over the hottest part of the fire, turning occasionally, until lightly charred and tender-crisp.
  11. Mound the potatoes on a platter or divide among 6 individual plates. Top with grilled duck legs and spoon the red wine sauce over the top. Serve at once.

Makes 6 servings.

Source: Adventures in Grilling

Apple ‘Tarte Fine’

Ingredients

5 egg yolks
500 g puff pastry
flour, for dusting
15 golden delicious apples
3 tbsp caster (superfine) sugar
120 g butter
Grand Marnier, for drizzling, optional

Ice Cream

260 ml cream
260 ml milk
100 g glucose
1 vanilla bean, scraped
60 g sugar

Caramel Sauce

200 g sugar
50 ml water
260 ml cream

Method

  1. Turn on ice cream machine to cool down. Preheat oven to 220ºC.
  2. To make the ice cream, place the cream, milk, glucose and scraped vanilla bean in a saucepan and heat to just below boiling.

  3. Place sugar and egg yolks in a bowl and whisk to combine. While whisking, slowly pour hot cream mixture over eggs until well combined. Return mixture to the saucepan and set over medium heat, stirring, until mixture thickens and coats the back of the spoon. Remove from heat, strain into a bowl and cool down over iced water.
  4. Churn cooled mixture in an ice cream machine according to manufacturer’s instructions. Once churned, set aside in the freezer.
  5. To make the tarts, roll out the pastry on a lightly floured work surface to 3 mm thick.
  6. Using a 15 cm round cutter, cut out six discs & place on grease proof paper lined tray. Crimp the edges with fingertips pressing firmly. Prick each disc with the tines of a fork to prevent the pastry from rising and set aside in the fridge.
  7. Cut the ends off each apple then peel, cut three cheeks off each apple avoiding the core. Slice each apple cheek as thinly as possible. Cut out 6 x 2.5 cm discs of apple.
  8. Remove pastry discs from fridge and fan apple slices on each puff pastry disc until only a small hole remains in the center. Fill the hole with a disc of apple.
  9. Sprinkle each tart with sugar and place a dot of the butter on top. Place in the oven to bake until apple is colored, about 20 minutes.
  10. Remove from the oven, drizzle lightly with Grand Marnier, flip over tarts then return them to oven to continue cooking until brown and crispy. About a further 5-10 minutes.
  11. To make the caramel sauce, place sugar and water in a saucepan and set over medium heat. Cook, brushing down the saucepan sides with water until sugar is golden and caramelized. Remove from heat, add cream and whisk to combine.
  12. Serve tarts with ice cream and caramel sauce

Makes 6 servings.

Source: Australian Masterchef

French-style Braised Chicken Breasts, Fennel, Tomatoes, and Garlic

Ingredients

6 small fennel bulbs, 3 lb total, trimmed
2 tomatoes, diced or 14-1/2 oz canned diced tomatoes, drained
1/4 cup dry white wine
1 tablespoon grated orange zest
3 garlic cloves, minced
2 teaspoons balsamic vinegar
1/8 teaspoon red pepper flakes
6 skinless, bone-in chicken breast halves, 5 oz each, trimmed of visible fat
2 tablespoons chopped fresh flat-leaf (Italian) parsley

Method

  1. Cut each fennel bulb in half lengthwise through the base. Cut each half into 4 wedges.
  2. In a large nonstick frying pan, combine the tomatoes, wine, orange zest, garlic, vinegar, and pepper flakes. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium-low.
  3. Arrange the chicken and fennel over the tomato mixture, spooning a bit of the sauce over them. Cover and cook until the chicken is opaque throughout and the fennel is tender, about 25 minutes.
  4. Using a slotted spoon, transfer the chicken and vegetables to a warmed platter.
  5. Increase heat to high and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
  6. Spoon the sauce over the chicken and vegetables and sprinkle with the parsley.
  7. To serve, divide among individual plates.

Makes 6 servings.

Source: Mayo Clinic