Greeting 2013!!

Hello Bloggers!!!

It really been a while

My life has been up N down

Struggling w job, visa, n blah3

=)

Just recently I got some hope n I try my best bring that hope b reality

Push myself being better n better

I havent take any picture

I do a lot cooking..hut .... just no picture

=p

Here some picture I stole from my friend

We used 2 work 2gether in Cafe Sydney n he s in charge of larder section..

so preety much just entrees food...

Lets start from canape..

Blue cheese tart w pear chutney 

 Goat Cheese tart w semi dried tomato, kalamata olive n baby basil

 corn fritter w avocado puree, tomato cevihe n baby basil

Ocean trout tartare w sourdough crisp, truffle mayo, caviar

There r actually some more..but this d only pic I stole..haha

Now move on 2 entrees

Everything quite simple...I'll give some explanation..

 Beetroot tart..

Caramel chardonay vinegar

roast baby beetroot

Beet jam..cook of big beetroot, dice, cook again w onion, garlic, chilli, ginger, red wine vinegar, brown sugar

Onion jam, petty much similar w beet jam

salad on top just mix of baby herbs n olive oil

Crab cake..said that this crab cake has been in menu for ages

make crab cake using fish mousse, crab meat, moreton bug meat, U8 prawn, mix everything w creme fraiche, gremolata. Portion and crumb.

Sauce on d base..Gribiche..mayo mixed w cooked egg, capers, parsley

Salsa verde..pasley, mint, basil, evo, veg oil

salad on top just..fennel, cocktail onion w salsa verde

Crab tart...I don't remember how to make this..haha

crab, egg yolk, cheese, cream

beurre blanc sauce

 salad..frizee, baby herb w evo (extra virgin olive oil)

Moreton Bug salad

shredded  bug meat season w chive, SnP(salt and pepper), evo

Cocktail mayo

Avocado puree

Semi dried cherry tomato

Baby cos lettuce

Ocean trout carpacio

w quail egg, sour dough crisp, capers, sorrel, asparagus

Pear salad

Ruquefort blue cheese, radicchio, endive, baby rocket, baby herbs

Carmelised chardonay vinegar

- can't see the pear??they sliced thinly n fan underneath..

 Heirloom tomato salad

Pesto

Balsamic reduction

Buffalo mozarella

evo

- simple huh!!

Venison carpaccio

sear venison, chill in fridger n slice w slicer

Sorrel, quernell creme fraiche

grissini

lemon vinagrette

Wagyu Carpaccio

pear, rocket, truffle mayo, grissini, lemon oil

 Green Gazpacho

marinate of white bread (no crust), cucumber, green tomato, green chilli, green capsicum in vinegar

scampi ceviche w chive, SnP, evo

Salmon saviar

drizzle of evo

- what make it stand?? confit leek and confit shimeji mushroom. stuff in a ring w scampi before put d gazpacho..

Red gazpacho

Almost similar recipe w above just substitute everything green 2 red

caviar: beluga caviar

There!!!!

I used 2 work in that section for couple months then get moved 2 sauce section

more about cooking and a lot technique require

let me check if i can stole some sauce menu from another friend...hahaha

I got some picture but not from my section I look after..still can give u some ideas on what it is..

 Scampi!!!

Cooked in fish stock

Wagyu Ceviche

.......wagyu tartare w capers, gremolata

top w poached duck egg, top w lemon zest n chives

truffle mayo

grilled asparagus

sourdough crisp w truffle oil

Duck n Quail terrine

That always b my job when I still work larder..Fucking rest ppl lazy..Good for me I learn!!haha

Debone quail, duck breast, duck back fat, miced all those in machine..mixed w confit duck leg, jus, thyme, rosemary, wrap in sliced specks

caramel pears in honey

Macerated cherries

Sourdough Crips

We has tandoori chef do plain naan, cheese naan, garlic naan, carmelised onion naan

 barramundi

pan fry till skin crispy open till cook

pumpkin puree

pinenut n sage beurre noisette

ricotta tortellini

 Pork ...

confit pork belly, slow cook d pork in flat grill till crackling crispy

pork croquette

coleslaw..cabbage n julienne apple w apple cider

pork cutlet, marinate in honey n veg oil, sear, oven till cook

crackling...cut pork skin (this one really fucked up my knife), roast in oven till crispy

sauce underneath..apple puree

Swordfish

marinade in lemon zest n oil, char grill

 fennel puree

(cant c this,but...) borlotti beans, mussel, clams

Tandoori roasted Tasmanian ocean trout

spinach bhaji

spiced beans

raita n coconut

Thats all pic I stole from my friend..Im not taking any pic of anything I made

I have working here n there....I left cafe sydney around this time last year

will take more pic n will share in my blog

=)

Till d next chapter~

Buche de Noel

Hello!!!
just check ma calendar,,says '2days left to Christmast',,,time passed so damn fast!!
Every1 I met on street says Merry Christmas oledi. It aint Christmas yet ppl!!
A 'December' aint fckin' Christmas month,it's just 1 day,,,well,may b 2days for X-mas eve
Anyway,,Merry Christmas guys!!Hope this Christmas bring U joy, hapiness, wealth, health,,,blah3
PS: Dun ask me for present,,I aint Santa,haha

Another week,,another experiment,,
2day I 'try' 2 make Buche de Noel,,which s also called Christmas Log
Said,,long2 ago~~~d French government didnt allow d society 2 use log in Christmas. Then a French chef make patisserie which similar 2 Christmas log. Since that day,,Buche de Noel got its name in d society,,*end of story

U'll need:
melted butter 2 grease
30gr cocoa powder
4 eggs
155gr caster sugar
40gr self-raising flour (SRF)
1tbs plain flour
40gr hazelnut meal
1/4 tsp bicarbonate soda
250gr mascarpone cheese
125ml thicken cream
2tbs frangelico liqueur
1 vanilla bean
Chocolate ganache,,,,dunno d measurement, I use 1 whole 150gr packet, still quite lots left   =)
for garnish: strawberry, mint leaves, icing sugar

Method:
Preheat oven 180'. Grease baking tray w butter then line baking paper.

Whisk egg w sugar till' pale colour in creamy, takes about 5-10mins. Fold in sifted flours N bicarbonate soda. Fold in cocoa powder n hazelnut meal. Pour into prepared baking tray. Bake for around 12mins.
2check: insert skewer into the centre,,if comes out clean,,DONE. If not, put in oven for another couple mins.

While baking, prepare filling: mix mascarpone cheese, cream, liqueur, vanilla bean 'seeds'.

Spread evenly on cake. Roll it. Use d baking paper as the guide(check youtube how 2 do it,,). Chill in fridge for 2hrs 2 let d filling set.

Make ganache: melt chocolate over double boiler.

Cut d log,,Spread ganache over christmas log evenly. Use fork 2 line d log,,so it looks similar like a log





Said in actual recipe use melted 30gr dark cooking chocolate. mix w bicarbonate soda dissolved in 2tbs warm water. Tried it,,It just create lump 2 d mixture which fuck d cake up. When I tried 2 roll, It break coz of d burned chocolate. So I try it again w cocoa powder make up a smoother mixture. If u guys have any advice y this shit happened,,plz tell,,many thx

Pear w Chocolate Crumble

Ingredients:             -serves 6-
250gr caster sugar
1tbs lemon juice
3 strips pared orange zest
1 vanilla bean, split, seeds scraped
1 cinnamon quill, broken in half
3 whole cloves
6 firm pears (such as beurre bosc), peeled, stems kept intact

Crumble Topping:
35gr self raising flour
65gr rolled oats
1tbs each caster N brown sugar
50gr chilled unsalted butter, chopped
35gr roasted hazelnuts, chopped
20gr flaked almonds
1tbs golden syrup

Chocolate Custard (makes 800ml)
300ml each milk N thickened cream
3 egg yolk
55gr caster sugar
1tbs cornflour
200gr dark chocolate, chopped
2tbs Frangelico liqueur

Method:
Topping:
1. Preheat oven to 200'C
2. Place flour, oats N sugar in a bowl, then rub in butter w fingertips to form coarse crumbs
3. Stir in nuts N syrup to form clumps
4. Spread on a baking tray
5. Bake for 15mins or till' golden
6, Cool it then break into clumps

Pear:
1. Place sugar N 5 cups water in large pan over medium heat. Stir to dissolve
2. Add lemon juice, zest, spice N zest. Bring to simmer
3. Cook over medium heat for 20mins or longer till' pears tender
* make sure pear tender. Check by tuckin' skewer into pear. If it as soft as butter,,DONE

Chocolate Custard:
1. Heat milk N cream in a pan over medium heat till' just below boiling point
2. MIx yolk w sugar. . .stir in flour, then add chocolate
3. Pour bit of milk n cream into egg mix,,,stir till' chocolate melt
4. Pour in whole milk n cream,,mix well
5. Return to pan over low heat,,stir the mix for 10-15mins till thick enough to coat back of spoon
6. Stir in liqueur, remove form pan N keep warm

Place pears in bowls or cups. Pour in custard N sprinkle w crumble~

* Well, if u wonder what s d orange shit stick on d side of pear,,it s d orange zest
I couldn't wait to try,,,so I just ignore it,,haha
All my work-m8s really like them   =DDD

Corn Fritter

1 of my favourite brekie. I don't eat breakfast much,,it s very rare 2 find me havin' breakfast,,,So again 1 of my favourite brekie~     =D

At my hometown, Indonesia,,it was called perkedel jagung. Surprisingly I found Australian havin' same shit for brekie. It s not so hard 2 make tho,,,I try 2 make it for the very 1st time this mornin' N it turned out not so bad..  =p

Ingredients:
1 cup self rasing flour
1/2 cup butter-milk
2 eggs
420gr corn kernels, drained
300gr creamed corn
1/4 cup finely chopped chives
olive oil or cooking spray for greasing
                            **1cup = 250gr
bacon rasher
avocado
vine-riped cherry tomato

Method:
1. Sift flour, season w salt N pepper
2. Whisk butter-milk N egg in a bowl
    Slowly fold in flour, corn kernels, creamed corn N chives
    (Do NOT overmix!!)
3. Heat oil in pan w moderate flame, add a spoon of the mix, use spoon to shape it
4. Cook for 2 mins or till' bubbles appear on d surface. Turn and cook for further 2 mins till' fritter firm 2 touch.

Point 2 consider when cookin': keep an eye!!
how well d corn-fritter cooked depend on: thickness of cornfritter, flame, cookin' duration, N d mixture
Thick cornfritter lower fire, longer time N d other-hand ,,,
Its more likely like cookin' an egg both side, get spoon 2 check before flip it over~

Coffee Chocolate Truffle

Ingredients:                   -makes 24-
350gr plain chocolate
115gr white chocolate
115gr milk chocolate
75ml double cream
30ml coffee liqueur, such as Khalua, Tia Maria or Toussaint

Method:
1. Melt 225gr plain chocolate. Stir in cream N coffee liqueur. Chill the mixture in refrigerator for 4 hrs, till' firm.
2. Devide the mixture into 24 equal pieces N roll each into ball. Chill for further 1hr.
3. Melt the remainin' plain, white N milk chocolate in separate bowl then dip the truffle into the melted milk chocolate.
4. Place on the board covered w bakin' parchment. Leave to set before removin' in a servin' bowl.

It s a simple receipe. Just make sure the temptin' for the chocolate,especially for white chocolate. If it s still not firm when dippin' in white chocolate mixture, the coulour will turn into funny colour. Happened 2 me, check out my white chocolate truffle, doesn't looks like a perfect white chocolate truffle..    T.T

It can b made by addin' some variations as well by addin'
1. Ginger - stir in 40gr finely chopped candied ginger.
2. Candied fruit - stir in 50gr finely chopped candied fruit, such as: pineapple N orange.
3. Pistachio - stir in 25gr chopped skinned pistachio nuts.
4. Hazelnut - Roll the truffle mixture around whole skinned hazelnut.
5. Raisin - soak 40gr raisins overnight in 15ml coffee liqueur.

Im 2 lazy 2 do all of them, just chopped up macadamia nuts N roll it. Check out the middle one on big plate.
Anyway,,it taste nice,,,w 2 layes, soft inside N crispy outside,,Luv IT~

Chocolate Box Cookies~

Hey guys,,,Valentine coming soon!!!haha
I was tryin' 2 make some chocolate cookies this mornin,,turnin' up not so bad,hehe
Check it out,,

(they r just d same, just diff angle,hehe,,) 

Ingredients:                          -makes about 50-
175gr self-raising flour
25gr cocoa powder
5ml mixed (apple pie) spice
50g unsalted butter, diced
115gr caster sugar
1 egg
1 egg yolk

For the decoration:
150gr milk chocolate
150gr white chocolate
100gr plain (semi-sweet) chocolate
whole almond or walnut
cocoa powder, for dusting

Method:
1. Put cocoa powder, flour, spice N butter into a food processor. Process till' all the ingredients evenly mixed. Add sugar, egg N egg yolk mix into a smooth dough.
2. Portion the dough into 50. Place on the prepared bakin' sheet N chill for 30mins.
3. Preheat oven 180'.
4. Bake for 10mins. Tranfer to wire rack to cool.
5. Devide cookies into 6 batches.
6. Melt all the chocolate on boiling water.
7. Dip the cookies into the chocolate N decorate them then chill them in refrigerator till the chocolate set up.


The hardest part s to decorate the cookies. I spent for like about 45mins to decorate all the cookies,damn,,,
I snapped one after I finished decoratin',,

Quite messy ee?? They r like havin' a war~~haha

Pear Tarte Tatin~

My cousin bought pears for me,,I dun really like fruit n vege,luv meat~~haha
Then I try 2 make simple French dish called Tarte Tartin.
Basicly Tarte Tartin use apple, but it also can be replace by pear, peach, pineapple, tomato~

Lil' story of Tarte Tartin,,First created acidentally in Hotel Tatin, Lamotte-Beuvron in 1989. The hotel was runned by 2 sister: Stephanie n Caroline Tatin. Then 1 day they have 2many apple cookin' in butter N sugar. Smellin' N Burnin', she tried 2 rescue the dish by puttin' pastry base on the top the pan of apple. Havin' quick finish by puttin' the pan on the oven. After puttin' the upside down tart, surprisingly she found out many hotel quest appreciate the dessert. Then tarte tatin become signature dish of Hotel Tatin.

Pear Tarte Tatin

Ingredients:                    -serves 1-
1 pear
40gr sugar
10gr unsalted butter
1tbs lemon juice
1 sheet of puff pastry
vanilla ice cream or cream franchise

Method:
1. Preheat oven 190'
2. Pell pear, cored it then cut.
3. Carmelized sugar (keep an eye on this),,shake the pan gradually till all the sugar carmelized, prevent sugar gettin' burned.
4. Arrange pear on top of carmelized sugar, add in diced butter. Cook pear for 3mins.
5. Put puff pastry on the top, pastry size should be bigger than the pan so the side of pastry could be tuck in. make a lil' hole in the centre of pastry 2 let the steam comes out.
6. Bake in oven for 15mins. Let it cool for couple mins. Serve w ice-cream.

**When get the pan out the oven, if there s still some liquid in, cook till' liquid gone over stove
Can b serve hot or cold,,,,I served this hot,check out the ice-cream all melted. I snapped it just 1min after I put the ice-cream,,
Anyway,,,enjoy~~