Archive for Monthly Best

70% Dark Chocolate Tart

70% Dark Chocolate Tart

 

 recipe of the monht

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Salmon with Potato “Scales”

Salmon With Potato “Scales”

 

photo by Lara Ferroni (Epicurious; 2014)

photo by Lara Ferroni (Epicurious; 2014)

 
Makes 8 servings

Active time
1 hour

Total time
2 hours (includes chilling time)

When the opportunity arises—as it did with this salmon—we can’t resist a little trompe l’oeil, a chance to have some harmless fun with our food, because, well, food is fun. And with Hanukkah being a particularly kid-friendly holiday, we know children and adults alike will get a big kick out of the edible potato “scales” that top these individual slabs of salmon. Your budding young chefs will love arranging the scales on the fish.Editor’s Note: This recipe is part of Gourmet’s Modern Menu for A Hanukkah Feast. Menu also includes Swiss Chard with Horseradish and Apple Fritters with Orange Glaze .
 

Ingredients

  • 2 (2 pound) pieces center-cut salmon fillet
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 large russet (baking) potatoes (about 1 1/2 pounds total)
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2 tablespoons olive oil
  • Lemon slices for serving
  • Special equipment: An adjustable-blade slicer; a 1- to 1 1/2-inch round cookie cutter; two slotted spatulas (see Cooks’ notes)

Preparation

Trim 1 to 2 inches off thinner (belly) side of salmon fillets so that remaining fillets have a more even thickness. Reserve the belly strips for another use. You will now have 2 more square-shaped pieces of salmon fillet. Cut each fillet into 4 roughly equal-size pieces for a total of 8 pieces.

Arrange fish, skin side down, on a baking sheet (or 2 dinner plates). Season with 1 teaspoon each salt and pepper.

Scrub potatoes well. Cut several 1/16-inch-thick slices lengthwise from wider side of 1 potato with slicer (discard outer piece or pieces that are all peel). Stack slices of potato and cut out as many rounds as possible with cookie cutter.

Dip potato rounds, one at a time, in butter and lay slices on top of one piece of fish in an overlapping pattern (to resemble fish scales), covering surface completely. Continue cutting and stacking a few potato slices at a time and cutting and applying potato “scales” to fish in batches, until tops of all pieces of fish are coated. Lightly brush any remaining butter over scales, and chill until butter is firm, about 1 hour.

Preheat oven to 400°F with rack in middle. Line a large rimmed sheet pan with foil.

Heat oil in a 12-inch nonstick skillet over medium heat until it shimmers (dip a corner of a fish fillet into skillet to test; it should sizzle). Add 2 to 3 pieces of fish, potato sides down, to skillet. Cook until potatoes are golden brown and crisp, 2 to 4 minutes. Carefully turn fish over using 2 spatulas and cook until skin is golden and crisp, about 2 minutes. Carefully transfer fillets (again using 2 spatulas), skin sides down, to sheet pan. Brown remaining fillets.

Roast fish in oven until just cooked through, 4 to 8 minutes (depending on thickness; a possible visual clue—the better quality the salmon, the less likely you’ll see it—is when the white albumin in the fish exudes from the fish and begins to set).

Epicurious (2014) Salmon with potato ‘Scales’.http://www.epicurious.com/recipes/food/views/Salmon-with-Potato-Scales-51142400[Accessed: 29 October 2014]

Recipe of the month: Dehydrated salami with avocado and goats cheese salad

Dehydrated salami with avocado and goats cheese salad

Dehydrated Salami with Avocado and Goats Cheese Sala

 

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Lamb With Lentils, Feta & Mint

Lamb With Lentils, Feta & Mint

(Taste, 2012)

(Taste, 2012)

Lentils are a useful (and filling) way to help balance the proportions of meat to non-meat on your plate. This lamb recipe uses the robust flavours of sweet roasted cherry tomatoes and salty feta and olives to make every mouthful exciting.

Ingredients
  • 250g punnet cherry tomatoes
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (80g) kalamata olives, chopped
  • 2 x 200g lamb backstraps, trimmed
  • 1 tablespoon chopped rosemary
  • 400g can lentils, rinsed, drained
  • 1 tablespoon lemon juice
  • 150g reduced-fat feta, crumbled
  • 1 teaspoon dried mint
  • 2 tablespoons mint leaves

 

Preparation: 10 mins
Cooking time: 30 mins
Serves: 4
 
Directions
Step 1

Preheat the oven to 200C.

Step 2

Toss tomatoes in 2 teaspoons oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes.

Step 3

Meanwhile, rub lamb with rosemary and 2 teaspoons oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.

Step 4

Rest the lamb, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes. Drain lentils and toss with lemon juice and remaining 2 tablespoons oil. Season.

Step 5

To serve, scatter lentils on plates, top with slices of lamb and scatter with feta, tomatoes, olives and dried and fresh mint.

 

Taste. (2012) Lamb with lentils, feta and mint, http://www.taste.com.au/recipes/30879/lamb+with+lentils+feta+and+mint?ref=collections,lamb-recipes. [03 Sept 2014].

Golden Castle Pudding

Golden Castle Pudding

 

golden tower

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Red Wine and Thyme Compound Butter

A compound butter, that is a butter that you have mixed with flavoring components, is a great addition to any kitchen. There is no limit to the flavor and ingredients that you can use and are perfect on foods that don’t otherwise have a sauce, such as grilled meat, pasta or even hamburgers. Read more

2013 Photo of the Month Winner Announced!

The 2013 Maliba Photo Competition has reached it’s end as Oupa Cotzee came out as a worthy winner for his time lapse of the night sky.

Congratulations Oupa!

Night Sky time lapse over Maliba

Night Sky time lapse over Maliba

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Chocolate Mousse and Blue Berry Chantilly in a Filo Cups

 

Chocolate Mousse and Blue Berry Chantilly in a Filo Cups
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Filo Cups
  1. 8 Large Sheets of Filo Pastry (Thawed)
  2. 60g Clarified Butter
Chocolate Mouse
  1. 170g Good-quality Dark Chocolate minimum 60 per cent cocoa solids, rough chopped
  2. 7 Free Range Eggs
  3. ¼ tsp Fresh Quizzed Lemon Juice
  4. 40g Castor Sugar
Blue Berry Chantilly Cream
  1. 2 Cups heavy cream
  2. 2 Tablespoons granulated sugar
  3. 1 Teaspoon vanilla extract
  4. 50g Blue Berry Compote
Chocolate Mouse
  1. 1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water).
  2. 2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilize the egg whites, make them easier to work with and help to prevent over-whisking.
  3. 3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage
  4. 4. When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly, until thick and well combined
  5. 5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate.
  6. 6. Spoon the mousse mixture into Stainless Bowl. Chill in the fridge for 2-3 hours, or until set.
Blue Berry Cream
  1. In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture, fold in the Blue Berry Compote and let it set in the fridge
For Filo cups
  1. Preheat oven to 180°. Butter every other cup in 6 or 12-cup muffin pan. Place 1 Filo rectangle on work surface; cover remaining Filo with plastic wrap and damp cloth to prevent drying. Brush rectangle with clarified Butter, Place second Filo rectangle on top of the first one, brush with Butter and sprinkle with 1/2 tablespoon Sugar. Repeat 2 more times, top with 1 more rectangle and brush with butter, making stack of 5 rectangles. Press each stack into 1 buttered muffin cup. Repeat procedure 2 more times, making 4 more Filo cups (6 totals).
  2. Bake Filo cups until golden and crisp, about 10 minutes. Immediately lift Filo cups from pan, twisting carefully to loosen; place on rack. Cool completely.
Assembly
  1. Fill Filo cups with Chocolate Mousse top with Blue Berry Chantilly Cream, Raspberries and put on Plate and serve.
Notes
  1. Bon appétit
The Blanket Wrap http://maliba-lodge.com/blanketwrap/

Drambuie-spiced Molten Chocolate Cakes with Chantilly Cream and Mixed Berry Compote

Drambuie-spiced Molten Chocolate Cakes with Chantilly Cream and Mixed Berry Compote
Molten chocolate cake or lava cake is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé. Some other names used are chocolate fondant pudding, chocolate moelleux and chocolate lava cake.
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Ingredients
  1. 140g 70% Dark Chocolate (roughly chopped)
  2. 140g Unsalted Butter
  3. 15ml Drambuie
  4. 3 Eggs
  5. 3 Egg Yolks
  6. 85g Castor Sugar
  7. 45g Cake Flour
  8. Cocoa Powder (for dusting)
  9. 100ml Cream
  10. 40g Castor Sugar
  11. 5ml Vanilla Essence
  12. 100g Frozen Mixed Berries
  13. 50ml Cold Water
  14. 60g Sugar
Instructions
  1. Preheat oven to 180˚C/ 356˚F. Grease 6 moulds with butter and dust with cocoa powder.
  2. Melt the chocolate and butter together with the Drambuie in a bowl over lightly simmering water.
  3. Beat the eggs, egg yolks and 85g castor sugar together until thick, pale and fluffy. Add the melted chocolate and butter mixture to the eggs mixture and gently mix through.
  4. Sift the flour and gently fold into the eggs and chocolate mixture. Divide between the 6 moulds and bake in the oven for 10-13 minutes, the cakes should be lightly set on the top but still a little wobbly. Let cool slightly before removing from the moulds.
  5. Beat cream until soft peaks form. Add 40g castor sugar and vanilla extract and continue beating till cream is thick and stiff peaks form. Cover and set aside in the refrigerator.
  6. Place the mixed berries, water and sugar in a pot and place on a high heat until the water starts to boil, turn down the heat and let gently simmer until the mixture is reduced by half. Remove from heat and let cool completely.
  7. Place chocolate cake on a plate and either pipe or spoon the chantilly cream next to it. Finish off with the mixed berry compote. Tuiles and candied baby apples can also be added as garnish for a more dramatic effect.
The Blanket Wrap http://maliba-lodge.com/blanketwrap/

Tiramisu – An Italian Taste of Heaven

Tiramisu meaning “pick me up” or “lift me up”) is a popular coffee-flavoured Italian dessert. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts. Read more

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