63degC egg with parmesan custard and bacon, tomato and maple salsa
There’s a lot been said about 63°C eggs – the perfect egg – a beast to master. I definitely agree with the former, but it’s also not too hard to do at home. There is a lot out there these days on these sous vide, slow-cooked eggs. This link is to a handy chart showing all the stages from 57°C (raw) to 75°C (hard boiled). Basically, for a ‘65°C egg’ the recipe is: 65 g egg cooked for 65 minutes at 65°C. I prefer mine between 62°C and 63°C (and cook them for a bit over an hour). The result is worth the wait. The yolk is a different dimension of creaminess and the white is soft and set. The main difficulty is that cooking them is an exercise in blind faith – you can’t tell if they’re done until you crack one open.
I’m not going to lie to you, this is not a quick and easy meal. But it does time together very well, as you can prepare the custard while the eggs are cooking and you can prepare the balsamic strawberries while the custard is baking, so it all comes together in the end. Balsamic strawberries and bacon might sound odd, but I assure you, the sweetness of the strawberries is cut brilliantly by the balsamic and the salty bacon. Combine this with the slightly spiced and hot parmesan custard topped with the perfectly cooked egg – divine! Continue reading →
School starts again tomorrow (boo) and to see off the last day of holidays, with the sun shining, we couldn’t resist taking off for a walk around the central basin of Lake Burley Griffin. The air was so clear and the water so still. OK, it was hardly 10°C, but it felt pretty nice outside.
Afterwards, we felt we deserved a nice treat, so we went to San Churro Chocolateria the shrine to Spanish chocolate.
It was pretty busy, but the service was nice and friendly. No surprise we ordered the specialty of the house – churros.
Lovely deep fried Spanish doughnuts dusted in icing sugar and cinnamon. We had ours served with white chocolate and dulce de leche.
As my son said: This place would be in heaven. I tend to agree!
Ancho chillies are a favourite of mine. They are quite mild, but have a distinct warm heat combined with a fruity and earthy flavour. I use them to make chocolate mole chicken. They can be a little difficult to come by in Australia. I usually find them at specialty delis or food shops (like Essential Ingredient). I use them here to take chicken enchiladas to a new level. You could easily omit them and use capsicum or another chilli variety. I like making my enchiladas with small corn tortillas – I like the texture and flavour combination better than wheat flour tortillas. That said, corn tortillas can be more flakey and buggers to roll. Continue reading →
Lemon curd is so versatile and easy to make if you have lemons to get rid of. It keeps in the fridge for weeks and you can freeze it. This recipe has everything made from scratch – hence the lengthy preparation time and complexity. But there’s nothing stopping anyone getting some store bought lemon curd and frozen shortcrust pastry to whip up this lovely little dessert in no time and with little effort. That said, nothing beats home made curd and pastry. Continue reading →
Wonton is a delicious light meal for any time of the year. Soft flavoursome parcels of prawn and pork in a light chicken broth! What’s not to love about that? I have to admit, I was (and am still not) confident to share my wonton with anyone with a family history of eating wonton. It seems that every family has their own recipe and insist that anything else is just not the real deal. I’m happy to admit that I am not a connoisseur of wonton, but I know what I like. And I really like these!
Making wonton from scratch is a little time consuming, there’s the soup stock and then there’s folding all those little parcels (and I would definitely recommend using store-bought wrappers!). You could also easily use a store-bought chicken stock, but this is easy to make and makes a lovely, clear, fresh soup for the wontons. As for all that folding – I find it quite relaxing and if you can enlist a bit of help from the kids, then it can be quite fun. Continue reading →
It has been a while since I posted a macaron recipe. These jaffarons (or jaffas-macarons) are inspired by the wonderful Jaffas. I remember movie theatres with wooden stair aisles and the thrill (??) of someone rolling jaffas down the aisles during an intense scene in the movie (or during a particularly boring lecture at university!). That exhilarating plunk, plunk, plunk, plunk…. and everyone booing at the culprit who ruined the scene.
These macarons are an orange-coloured shell, topped with a bit of orange zest and filled with a chocolate-orange ganache. Typical jaffas have an orange-flavoured shell and are filled with soft chocolate (not orange flavoured chocolate), but its difficult to get a strong orange flavour in a macaron shell, so I improvised a bit. These macarons were not terribly photogenic, as the orange zest ‘melted’ the shell a bit, but oh my, they tasted a treat!