Mozzarella cheese – Recipes – ABC Radio

Two methods can be used; culture for acid production in milk or direct acidification for pH correction before coagulation.

For this recipe we will work with cultures.

Fresh pasteurised milk (non homogenised) should be used for best results.

If milk is not pasteurised then prior to starting milk should be heated to 65 degrees and held at this temperature for 20 minutes, then cooled as soon as possible or to set temperature for addition of culture at 40 degrees.

The amount of culture to add will depend on volume of milk. Refer to cheese making ingredients kit.

Milk should be warmed to 40 degrees and then culture added and allowed to ripen for approximately 30 minutes. Mixing regularly.

At this point add rennet and mix well. Allow milk to come to a standstill.

The coagulation should take approximately 30-40 minutes and should be a very firm yogurt like mass.

With a knife, cut the mass into 25mm squares and allow to sit for approximately 5 minutes. After this gently begin to stir the curds to separate the whey.

Stir in a figure eight increasing speed over five minutes but not to break the curds.

Once finished mixing, allow to sit and ideally maintain temperature to allow acid production of the curds and whey for one hour.

The whey can now be removed to another pot only leaving enough whey to cover the solid of curd to allow further acid production.

Depending on temperature and culture used, the curds should arrive at a pH. 5.2/5.3 between 2-4 hours. Once this pH is achieved the curds can be drained and is now ready for stretching.

Once the curd is drained, cut into small pieces add salt to taste and add boiling water very slowly whilst mixing. The cheese will start to melt and stretch.

Caution should be taken to not add too much water as this will burn the cheese.

The cheese temperature should not exceed 65 degrees.

Once the curd has melted and is in a single mass, the know mozzarella should be pulled to align the fibres strands and then once this is completed it is ready for moulding.

Mould the cheese to shape and place into cold water to chill.

Once the cheese has chilled, it is ready for eating.

Puttanesca pasta – Recipes – ABC Radio

Grind the garlic, chilli, salt and anchovies in a mortar and pestle – if you don’t have a mortar and pestle you can use a food processor or just chop the ingredients very fine and combine.

Saute the paste in olive oil for two minutes to infuse the flavours.

Add the tomatoes, olives, capers and cook for a further five minutes.

Stir in the parsley and butter.

Cook the pasta in boiling, salted water according to the packet directions.

Drain the pasta and toss it through the sauce.

Grilled rib on the bone with brocolini and cafe de paris – Recipes

4 rib on the bone about 400-500 gms each

2 bunch of broccolini

Cafe de paris

15gms finely diced eschallot

10 gms finely diced garlic

1 handful parsley and tarragon

5 gms anchovies

10 gms baby capper

10 gm Dijon mustard

10mls Worcestershire sauce

150gms butter

BBQ garlic king prawns

8 green ocean king prawns

Garlic marinade made of 4 cloves garlic, 80 mls olive oil, salt, 2 lemons and a hand full of chopped flat leaf parsley.

Charred cabbage with olive and truffle tapenade – Recipes

In a small pot sauté garlic till soft with a splash of olive oil.

In a food processer pulse olives, cooked garlic, anchovies, capers and truffle tapenade.

1/4 the cabbage leaving the core in so as to keep the cabbage together when grilling.

Rub the cabbage with a splash of olive oil and season with sea salt and grill on a hot grill.

Turn the cabbage when it a charred on each side this should take about 25 minutes.

When the cabbage has become charred and soften slightly remove from the grill rub with the butter and let it rest for 5 minutes.

Then dress with the tapenade and serve with lemon wedges.

Its best served hot but also nice at room temperature.

Satay chicken with zucchini noodles – Recipes

2 tablespoons sesame oil

2 teaspoons garlic, minced

1 cup shredded carrots

1 cup cabbage, thinly sliced

1 red capsicum, thinly sliced

1 green chilli, sliced

3 large zucchini, spiralled into noodles

2 large chicken breasts, cooked & shredded

Toppings

1/2 cup cashew nuts, chopped spring onion

Satay sauce

1/2 cup peanut butter

1/3 cup honey

1/3 cup soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 teaspoons fresh ginger, minced

1 tablespoon sweet chilli sauce

Mocha-Cappuccino Caramel Biscuit Cheesecake – Recipes

Heat oven to 150 degrees C. Wrap outside of 10-inch spring-form pan with foil.

In a bowl, mix biscuits crumbs and melted butter.

Press mixture evenly over bottom of pan. Arrange caramel biscuits over the base as best you can, overlapping is acceptable Refrigerate crust while preparing filling.

In a small bowl, mix hot chocolate, coffee, vanilla and milk until coffee is dissolved and set aside.

In a large bowl, beat cream cheese with electric mixer until smooth.

Add 1 1/2 cups sugar, beating until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat for about 30 seconds or until mixture is well blended.

Pour over base in pan

Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and centre is slightly jiggly.

Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.

Remove cheesecake from oven and cool for 30 minutes at room temperature, then cover and refrigerate for 6 hours or overnight

Remove from the tin.

Whip cream and 2 tablespoons sugar on high speed until soft peaks form.

Spread whipped cream over top of cheesecake then drizzle with caramel topping

La Madre Sourdough – Recipes

Sourdough Starter

Place the ingredients in a glass jar or clear plastic container and stir to combine. Cover your jar or container and leave for 24 hours.

On day 2 add another 100g of flour and 100g of water and mix vigorously.

After 48 hours you should notice plenty of bubbles forming and that it has increased in volume, if not leave if for another day.

Take out at least two thirds of your starter and discard. Add 100g of flour and 100g of water and allow it to rest for 24 hours.

Technically your starter needs to be ‘fed’ every day but if you don’t plan on baking or are going on holiday it can be kept in the fridge. When you come to feed it, allow it to warm up before adding the flour and water and only use it when you can see lots of bubbles and it has risen well.

Basic Sourdough

Place the flour, starter and water in a domestic mixer.

Knead the dough on a slow speed for 3 minutes. Allow to rest for 4 minutes then add the salt and mix for a further 3 minutes.

Rest the dough for 4 minutes and then mix for a final 3 minutes.

Remove from the mixer and place in an oiled bowl. Cover and rest in a warm place for 45 minutes or until the dough feels resilient and stretchy.

Dust a work surface with flour and tip the dough onto it. Gently knead the dough and finish the pre mould by folding the four sides onto each other, flip over and cover with a cloth and leave to rest for 10 minutes.

Line a bread proving basket with a cotton cloth or t-towel and dust generously with semolina. Alternatively place a cotton t-towel on a bread board and dust with semolina.

Shape the dough into a loaf or cob shape and place seem up into the basket. Cover with a damp cloth and leave to rise in a warm place for 3-4 hours, until the dough has become noticeably bigger but not doubled in size.

Preheat the oven to 240c and place a semolina dusted cast iron pot (no lid) on the middle shelf.

When the dough is ready carefully remove the cast iron pot from the oven and gently place the loaf seam side down into the pot being careful not to burn your hands.

With a sharp knife or lame, quickly score the length of the loaf at a very sharp angle or score across 2-3 times. This flap will open during baking and provide a delicious thick crust.

Cover with the lid and bake for 30 minutes then remove the lid and bake for a further 15-20 minutes. Reduce the temperature by 20c if the loaf darkens too quickly.

Carefully remove the pot from the oven and place the loaf onto a wire rack. The loaf will be golden brown with a firm crust and will sound hollow when tapped on the bottom.

Allow to cool before slicing.

Pumpkin soup with roasted almond pesto – Recipes

1.4 kg Jap or Butternut pumpkin, peeled and cut into large chunks

olive oil

1 leek, roughly chopped

1 tsp ground allspice

400 g potato, peeled & diced

2 litres vegetable stock

salt flakes and freshly cracked black pepper

2 cloves garlic, peeled

Half tsp salt

1 packed cup basil leaves

Half cup extra virgin olive oil

Half cup roasted almonds, coarsely ground

60 g Parmesan, finely grated

Soy and sheer vinegar glazed lamb loin – Recipes

Soy Glaze recipe

1. Get 100mls sweet Abc sauce with 1 teaspoon of freshly ground cumin & 50mls

of sherry vinegar and boil until it has reduced by half

BBQ

1. Get BBQ plate hot

2. Rub lamb fillet with salt and a drizzle of olive oil

3. Cook lamb on char grill BBQ for 3- 4 mins on either side until medium rare, rest for 3-4mins

4. Drizzle olive oil and salt on pre blanched baby carrots and char on BBQ for a minute or two

5. Assembly of dish, cut lamb into four pieces and place on plate, garnish with charred baby carrots, nasturtium leaves and flowers. Sprinkle hazelnut dukkah. To finish drizzle over soy and sherry glaze

Dukkah method

1. Roast off Hazelnuts until remove all the outer skins

2. Roughly crush hazelnuts

3. In a mortar and pestle grind toasted cumin and add to hazelnuts

Choux puffs, lemon curd and whipped cream – Recipes

*** For the Lemon Curd

This recipe will make enough for a few glass jars, and it keeps for weeks in your fridge!

Whisk yolks and sugar to combine then whisk in juice and grated zest.

Transfer to a saucepan, add butter and stir over medium heat to just simmering and continue to stir for about 10 minutes or until slightly thickened.

Remove from heat, strain into a clean pouring jug, then pour into sterilized glass jars, then refrigerate.

*** Choux Paste for “choux puffs”.

This recipe will make about 20 small balls the size of a ping pong ball.

Place the water, milk, butter, sugar and salt in a saucepan, and bring to the boil.

Add the flour all at once and using a wooden spoon stir quickly to combine till the mix becomes like a stiff paste in the pot

Continue to cook the mix for 5 mins on a medium heat with constant stirring.

Place this mixture in the bowl of the food mixer with the paddle attachment and turn on the machine, now start to add the whisked eggs (slowly) and ensure the mix has combined well after each addition of the egg mix.

The mix can be used immediately, or store in the fridge.

Preheat your oven to 210C

Pipe mix in to small balls about the size of a marble on to a non stick baking tray with a good space between them, then splash the trays with a little water before baking. I use a spray bottle with water to make sure not too much water goes on them.

Bake in the oven for 5 minutes then open the door to allow a little steam to escape.

Reduce the temperature to 180’C and continue to bake for a further 12 minutes. The puffs will appear golden and to test if they are done, tap in on the bottom to see if it sounds “hollow”, or eat one! They should be hollow in the middle with big air pockets and no under cooked pastry.

Cool the puffs on a baking tray, when they are at room temperature they are ready to be filled with whipped cream and dusted with a little icing sugar.

Serve with your lemon curd spooned over the top, or melt some chocolate and pour over.