Tag Archives: starter

Steak Tartare with Pommes Gaufrettes

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On the menu of a restaurant in Geneva where we once ate Steak Tartare was translated as Raw Meat. Doesn’t quite have the same ring, does it?

SBS Television’s French Food Safari with Maeve O’Meara and chef Guillaume Brahimi recently featured his Steak Tartare served with Pommes Gaufrettes. Now when it comes to kitchen gadgets I have to confess that I’m pretty well stocked, but I didn’t have the special mandoline cutter you need to make these lacey potato chips. So of course I simply had to get one. The Børner Wave Waffle Cutter from Germany cost just $20 including postage when I ordered it online. I couldn’t wait for it to arrive.

Matthew is very fond of Steak Tartare and I don’t mind it once in a while, so I decided to try my new gadget last weekend. Guillaume’s Tartare recipe includes tomato ketchup, but I prefer to use olive oil and lemon juice as I think ketchup can be a bit overpowering. The photo makes it looks a bit like an uncooked burger. But when all’s said and done, that’s what it is – raw meat!

Pommes Gaufrettes:
2 medium potatoes, peeled
Vegetable oil to fry (see note)photo
Tartare:
320g good quality lean beef, trimmed (see note)
2 tsp capers, chopped
2 Tbs finely diced cornichons or gherkins
2 shallots or spring onions, finely diced
2 Tbs snipped chives
2 Tbs finely chopped parsley
1-2 tsp Dijon mustard
¼ cup extra virgin olive oil
3 tsp Worcestershire sauce
Dash of Tabasco sauce or a little wasabi paste
1 tsp cognac or brandy
1 egg yolk
Salt, freshly ground black pepper and lemon juice, to taste
To serve:
A lightly dressed green salad (I used rocket)

Slice potatoes with a waffle cutter or an ordinary mandoline and place in cold water to remove starch. Drain and pat dry with paper towels. Heat oil and fry potatoes in batches, until crisp and golden, then drain on paper towels. The oil needs to be very hot so they cook quickly. Test with one first.

Very finely dice the beef by hand. Mix all ingredients for Tartare. Season with salt, pepper and lemon juice to taste. Form into quenelle shapes with two spoons, or use a stacking ring or biscuit cutter to form into a neat round shape on 4 serving plates.

Garnish with Pommes Gaufrettes and a small green salad.

Serves 4

Notes:

  • Meat should be very fresh but it doesn’t have to be fillet. So long as it’s lean and very finely diced with a very sharp knife you can use topside or round steak.
  • You don’t need a deep fat fryer to cook the potatoes. I used about 2cm of oil in a medium sized frying pan and cooked them in two batches.
  • If preferred serve the Tartare with garlicky bread croutons made from a French loaf.

 

Beef Carpaccio with Walnut Pesto

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This recipe was inspired by a carpaccio I ate recently at The European, a restaurant which opened in the Canberra suburb of Kingston in November last year. Unfortunately the establishment didn’t survive and recently closed its doors.

The carpaccio shown in the photo is probably larger than you would need as a starter. We had it for lunch.

Beef Carpaccio with Walnut Pesto

300-400 fillet of beef, trimmed (see note below)
Walnut pesto:
1 cup walnuts
1 small clove garlic, crushed
Pinch salt
About 1/3 cup olive oil
Topping:
About 4 Tbs diced black or green olive flesh
About 4 Tbs coarsely chopped walnuts
Some microherbs or small coriander leaves
About 4 Tbs coarsely grated Parmesan
To serve:
Truffle oil or extra virgin olive oil
Lemon juice
8 quick Grissini (see below) or purchased Grissini

Make Grissini (see below). Trim meat and put in the freezer (see note below). Make pesto: place walnuts and garlic in food processor and process. With motor running add enough olive oil to make a thick paste, stopping halfway to scrape down the sides. This can be made ahead and keeps for at least a week.

Thinly slice beef (this is easier to do if the meat is semi-frozen) and arrange down the middle of four serving plates, in overlapping circles. Smear some walnut pesto down each side. You will probably have some beef and some pesto left over.

Sprinkle with the olives, walnuts, herbs or coriander and the Parmesan. Drizzle with truffle or olive oil and lemon juice to taste. Arrange two Grissini on top of each serving and serve with a salt and pepper mill.

Serves 4-6

Note: I bought a one kilo vacuum pack of beef fillet from Aldi, cut off about 500g from the wide end for the carpaccio and trimmed off the small amount of visible fat and tendon. I then rolled the meat tightly in plastic wrap to achieve a neat cylinder about 4cm in diameter. I put it in the freezer for a couple of hours, so it was semi-frozen and easy to slice thinly. I cut the rest of the beef into strips and froze it to make a Stroganoff.

Quick Grissini

Grissini are usually made with bread dough. This is a quick version.

2 sheets bought puff pastry, thawed
4 Tbs finely grated Parmesan
Salt and freshly ground black pepper

Lay pastry sheets on a work surface. Sprinkle with parmesan and season with salt and pepper. Press the cheese and seasonings into the meat with the heel of your hand. Cut pastry into thin strips about 1 cm wide then twist into spirals. Bake in a hot oven on biscuit trays lined with paper for about 15 mins or until golden brown and crisp. Turn them over halfway through the cooking.

Makes about 20

Smoked Trout Salad with Tamarind Dressing

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One whole smoked trout is enough to make a light meal for two people. Whole hot-smoked trout are sold in supermarkets in Australia in vacuum packs. The use by date usually allows you to keep them for a week or two in the fridge before they need to be eaten. Handy for those occasions when you peer into the fridge thinking “What can I make for dinner with what I’ve got?”

Carefully remove the flesh in large chunks, discarding the skin and bones. I definitely have to wear my reading glasses to do this! Mix with freshly cooked pasta, adding a splash of cream and a few capers or chopped dill. Some halved baby tomatoes or rocket leaves are an optional addition.

Or make this Asian salad which is perfect for a hot summer’s day.

Smoked Trout Salad with Asian Dressing

Tamarind Dressing:
3 spring onions or small shallots
1 clove garlic
½ small red chilli, seeded and chopped
1 Tbs grated fresh ginger
2 Tbs roasted peanuts
1 Tbs fish sauce
1 Tbs tamarind paste (sold in jars)
3 Tbs water or more
3 Tbs palm sugar, chopped, or substitute brown sugar
Salad:
1 smoked trout, flesh removed, bones and skin discarded
2-3 cups small salad leaves
1 Tbs finely chopped lime (skin and flesh)
2 Tbs roasted peanuts, chopped
½ cup coriander leaves
Extra virgin olive oil

Dressing: Place onions, garlic, chilli and peanuts in food processor and process until you have a paste, stopping to scrape down the sides halfway. Place paste in a saucepan with remaining dressing ingredients. Simmer for 3-4 minutes then leave to cool. It should be thick and a bit sticky but you may need to add a bit more water to get the right consistency.

Meanwhile arrange salad leaves on two plates. Top with the trout pieces, the lime, peanuts and coriander leaves. Drizzle with some of the sauce, then drizzle a little olive oil around the edge of the plate. Any leftover dressing is delicious served with cold roast meats.

Serves 2 as a main or 4 as a starter

Note: some supermarkets sell smoked trout fillets without skin or bones.

Variation: to serve as finger food, separate the leaves of 2 heads of chicory (witloof or witlof) and top each with a piece of smoked trout, the remaining toppings and some of the dressing.

Scallops with Black Bean Dressing

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When Tetsuya Wakuda opened his restaurant Tetsuya’s in Sydney in 1989 it was a culinary breath of fresh air and Australians were literally wowed. By combining French cooking techniques he had learnt while working at Kinsela’s for Tony Bilson with the pure clean flavours of his heritage this smiley Japanese chef was an overnight success.

The Sydney Morning Herald Good Food Guide gave Tetsuya’s their highest possible award every year from 1992 until 2009. Not bad for a guy who arrived in Sydney in 1982 with nothing more than a small suitcase and a love of food.

This delicious starter appeared in a newspaper article about Tetsuya some 20 years ago and I cut it out. I’ve been making it ever since and it always goes down well. Scallops are quite expensive but three per person is enough for a light starter.

Scallops with Black Bean Dressing

24 large scallops, without roe
1 leek, white part only, cut into fine julienne
oil to fry
3 Nori sheets, very finely sliced*

Dressing:
¾ cup vegetable or light olive oil
¼ cup salted black beans, finely chopped*
¼ cup finely chopped shallots
3 Tbs rice wine vinegar*
2 Tbs mirin*
1 clove garlic, crushed
2 Tbs fresh ginger, grated or finely chopped
1 tsp soy sauce

Thaw scallops if frozen and dry thoroughly with paper towels. Place dressing ingredients in a jar with a lid and shake well. Taste and add a bit more rice wine vinegar if necessary, to get the right balance. Deep fry leeks in hot oil until crispy then drain on paper towels. Recipe can be made ahead to this stage.

To serve, arrange the nori “straw” on 8 serving plates. Brush or lightly spray scallops on both sides with some oil, then sear on a hot pan or griddle for 1-2 minutes each side or until golden. Arrange three scallops on each plate, drizzle with some of the dressing, then garnish with the crispy leeks.

Serves 8

Notes: * ingredients marked with an asterisk are available from Asian food stores. Leftover dressing will keep for a week or two in the fridge and goes well with grilled fish or chicken. The black beans come in tins or packets. If you buy them in a tin, drain and rinse well. Large raw prawns can be used instead of scallops and if you don’t have any nori, serve on a bed of finely shredded rocket.

Quick Gazpacho for Two

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Having just picked our first Lebanese cucumber I decided to whip up a quick gazpacho and serve it for lunch 10 minutes later. I have a good recipe which makes several litres and serves a crowd, but it takes more than 10 minutes to make. So I threw the cucumber into the food processor, added some other ingredients until it tasted right, and here it is.

Quick gazpacho for two2 cups tomato passata from a jar
1 small Lebanese cucumber, washed and ends trimmed
¼ cup olive oil
1 thick slice of onion, red or white
1 Tbs sweet chilli sauce
1 small clove garlic, crushed
Salt and freshly ground pepper to taste
Juice of ½ a lemon
Water
To garnish:
Greek yoghurt
1 small or ½ large avocado, diced
Fresh coriander or parsley, roughly chopped with scissors

Place all ingredients except garnish in a food processor and whiz till smooth. Add enough water to make to desired consistency (it won’t need much) and adjust seasoning, then whiz again. Chill until serving time, or if you’re in a hurry just add a couple of ice cubes when you add the water. Divide between two serving bowls. Garnish with a dollop of Greek yoghurt, some diced avocado and chopped fresh parsley or coriander

Optional extra: some home made croutons. You can also add some red capsicum or a touch of fresh chilli. Instead of avocado top with some diced cucumber and/or tomato.

Serves 2

Vichyssoise

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Leeks from the gardenThe leek crop started to go woody and needed to be pulled up. As you can see in the photo there were quite a few, so I decided to make Vichyssoise and some mini Leek Quiches to freeze for the holiday season, which I’ll post in a few days. I freeze them uncooked and they are great to whip out and bake when people drop in for a drink.

Some people don’t like cold soups but Vichyssoise is equally nice served hot or cold. It’s one of those traditional French dishes which never goes out of fashion. It freezes well just after blending, before you add the cream. If you want to cut down on the cream, replace half or two thirds of it with milk. It won’t be quite as creamy but still delicious.

Vichyssoise2 kg potatoes
2 leeks or 1 leek and 1 large onion
300 ml cream
6 cups chicken stock (preferably homemade)
Salt and freshly ground black pepper to taste

Peel and chop potatoes. Wash and chop leeks, keeping all of the white part and some of the green. Place vegetables and stock in large pan, bring to the boil, reduce heat and simmer, covered for 30 mins or until tender.

Blend soup till smooth in an electric blender then return to pan and stir in cream. If soup is too thick add a little milk to achieve desired consistency, then adjust seasoning. Serve chilled, garnished with snipped chives, a little extra cream and some freshly ground black pepper. Alternatively soup can be reheated, without boiling and served hot, topped, if liked, with a few bits of crispy bacon as shown in the photo.

Serves 6

Spicy Eggplant and Tomato Soup

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This soup is quick, easy and satisfying. I invented it one day when I had a friend coming for lunch and one lonely eggplant sitting in the fridge. I just stuck it in the oven and let it cook while I did something else. The final mixing and reheating takes less than 10 minutes.

While the subtle flavour of the eggplant is somewhat overpowered by the tomato, it does provide a nice texture. And the peanut butter, garlic and chilli add an Asian touch to the flavour combination.  I’ve made the recipe with both crunchy and smooth peanut butter and while they’re both nice I prefer the creamier result you get with the smooth variety. But If you’ve only got crunchy I wouldn’t go out and buy a jar specially.

Spicy Eggplant and Tomato Soup1 large eggplant
1 clove garlic, crushed
1 500g jar tomato sauce for pasta (see note)
1 jar of water (and maybe a bit more)
1 tsp sugar
1 chicken or vegetable stock cube
3 Tbs peanut butter
1 small red chilli, seeded and chopped
Salt and freshly ground black pepper to taste
To serve:
sour cream or thick Greek yoghurt
fresh coriander
fresh bread or toast

Preheat oven to 180ºC. Pierce eggplant a couple of times with a knife, so it doesn’t explode in the oven. Place in the oven for 30-40 minutes, or until it feels soft when you squeeze it. Halve eggplant and scrape out the flesh into a food processor, discarding skin.

Add remaining ingredients and process until smooth. Tip into a saucepan and heat to boiling point. Check seasoning and add a bit more water if necessary to make desired consistency. This will depend on how big your eggplant was.

Ladle into soup bowls and top each serving with a dollop of sour cream or yoghurt and chopped coriander. Serve with fresh Turkish or sourdough bread or toast.

Serves 4

Note: Most pasta sauces weigh about 500g. I used about two thirds of a 700g jar of Woolworths Home Brand Chunky Pasta Sauce.

Gâteau de Crêpes Florentine

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Most recipes on this blog are fairly quick and easy. Gâteau de Crêpes Florentine is a bit more time-consuming, so allow an hour to an hour and a half for preparation, plus cooking time. It can however be prepared ahead if you’re serving it to guests.

I used to make this in one large pancake stack and serve it cut into wedges. I decided to modernise it by making individual ones to serve for brunch. Making individual ones is a bit more fiddly than one big one, but using frozen spinach instead of fresh speeds things up.

If you make individual gateaux you will be left with a lot of crepe off-cuts, which can be used to make a quick dessert. Use scissors to snip them into more uniform pieces then  mix them with some apple slices, pile into a baking dish, sprinkle with sugar, dot with butter and bake in a hot oven for about 25 minutes.

IMG_2460

Crêpes:
2 cups cold water
1 cup cold milk
3 eggs
½ tsp salt
2 cups sifted plain flour
5 Tbs oil
Filling:
100g plain flour
70g butter
2 cups milk
salt, pepper and nutmeg
2 bunches spinach (or 2 x 250g packets frozen)
250g grated Parmesan cheese
To serve:
1 carton sour cream
½ cup chopped parsley
Salt to taste

Blend crepe ingredients in blender or food processor until smooth. Cover and refrigerate for 2 hours or overnight. Add 1-2 tablespoons of extra water, to ensure the batter is nice and thin, then make 24-28 thin crêpes in a non-stick omelette or crepe pan. No need to grease the pan. Use 1½-2 Tbs batter for each crepe, swirling the pan to cover the whole area. Stack them one on top of the other on a plate. If you’re making individual ones, use a larger non-stick pan so the crêpes are big enough to cut three circles using a stacking ring.

For the filling, wash, cook, drain and chop spinach or use two well-drained packets of frozen spinach. Make a white sauce with butter, flour and milk. Add seasonings and spinach. Sauce should be thick.

For one large gateau, place one crepe on lightly buttered ovenproof plate. Spread with thin layer of spinach sauce and sprinkle generously with grated Parmesan. Continue, ending with a crepe. Cover with foil and leave in the fridge. To serve, heat for about 45 mins at 180°C, remove foil and cut into wedges, like a cake. Serve with the parsley sauce.

For individual gateaux, grease individual stacking rings and arrange on baking paper, on a baking tray. Doing three crepes at a time, cut circles using one stacking ring. So from 3 crepes you will get 9 circles. Place one in each ring, then spread some spinach sauce over, sprinkle with grated parmesan and continue until you reach the top, ending with a plain circle of crepe. You will need 5-6 circles per serving. You can either use up all the crepes and filling or just make six or so and keep the rest for another use.

Sauce: Mix and chill. Add salt just before serving.

Serves 10-12 as a starter or light lunch.

Smoked Salmon and Scrambled Egg Tartlets

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I’m always looking for new ideas for weekend lunches. Something light and tasty to go with a glass of wine. This delicious combination of scrambled eggs, smoked salmon and crisp pastry comes from Gordon Ramsey.

Once cooked the pastry shells will keep for several days in a sealed container in the fridge and just need to be reheated in a hot oven for 2-3 minutes. For the garnish I prefer salmon roe which is a dark pink colour, but had to make do with the fake black “caviar” shown in the photo, because it’s easier to find at the weekend in a suburban supermarket. The rocket leaves look huge, I know, but that’s how they grow in our garden.

Smoked Salmon and Scrambled Egg TartletsPuff pastry, bought or home-made
3-4 eggs
2-3 Tbs milk
Salt and freshly ground black pepper
25g butter
4 slices smoked salmon
Salmon roe or Lumpfish roe (fake caviar)
Rocket salad, lightly dressed

Preheat oven to 200ºC. Line two individual quiche tins with pastry, rolled out thinly. Line with foil then add dry beans or corn to hold the foil flat. Bake blind for 10 mins then remove foil, prick pastry with a fork to make sure it stays flat and put back in the oven for another 5 mins or until golden and crisp. These can be made ahead and kept in a container with a lid for up to a week.

If tarts have been made ahead and are cold, reheat them in a hot oven for 2-3 minutes. Beat eggs with milk and add salt and pepper to taste. Melt butter in a non-stick pan and scramble the eggs. Place two slices smoked salmon in each tart shell, with the darker edges towards the middle. Top with the eggs, garnish with the salmon roe or lumpfish caviar and serve with a rocket salad.

Serves 2

Pumpkin Soup with Chorizo

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This year we successfully grew our own pumpkins for the first time, on our property Woodlands. We only harvested six and the one in the photo is the biggest. Next season we will try to plant them earlier and see if we can do better. The good thing about pumpkins is that they keep for several months without refrigeration, until you cut into them.

Pumpkin Soup with Chorizo2 Tbs olive oil or butter
1 large onion, chopped
2 cloves garlic, chopped
1 kg pumpkin, peeled, seeded and cubed
2 carrots, peeled and cut into chunks
5 cups chicken or vegetable stock (or use a cube and water)
1 tsp ground cumin
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
½ cup cream or sour cream
2 Tbs pumpkin seeds, lightly toasted in a dry frying pan
1 chorizo, casing removed, finely diced (see variations below)
Extra virgin olive oil (optional)

Heat oil or butter in a large, heavy-based pan and cook onion and garlic, stirring often, until softened. Add pumpkin, carrots, stock, cumin and paprika and simmer for 20 minutes or until vegetables are tender. Allow to cool a bit then blend soup in a blender until smooth. Soup can be stored in the fridge at this stage for up to 3 days, covered.

Fry chorizo in a frying pan without oil for 3-4 mins, stirring, until browned. Reheat soup with cream and season to taste. If it’s a bit too thick add some milk. Serve soup garnished with pumpkin seeds, chorizo and a drizzle of olive oil. Serve with fresh bread or toast.

Variations: instead of chorizo use pepperoni or bacon. If you don’t have smoked paprika use ordinary.

Serves 4