Posts Tagged ‘gourmet’

What is Quinoa?

Thursday, March 20th, 2014

What is Quinoa?

There is a product that is hiding amongst our dry good shelves at Simon’s that is gaining popularity fast! What is this grain you might ask…it is Quinoa but what is Quinoa and why all the fuss?

Quinoa pronounced ‘Keen-Wah’, is native to South America and is a great substitute to rice and some cereals. It looks like a grain but is actually a seed that is gluten free, high in fibre, low G.I, has all the essential amino acids and contains more protein than any other grain. It has a subtle flavour with a fluffy, slightly crunchy texture that is quick and easy to cook.

To cook Quinoa, first rinse thoroughly. Place 1 part quinoa to 2 parts water in a pan, bring to boil without a lid. Once boiling, put on lid, turn down the heat and simmer for another 10-15 minutes.

Quinoa is delicious cold in a salad, or served hot as a side to a curry, casserole or with a stirfry. Use it similar to rice by adding it to frittatas,  patties and even stuffing’s. Serve it with lots of roasted vegetables, with grilled chicken, apart of tabouli or as a pilaf. It’s very versatile for flavours as you can add spices to give the tastes of Indian, Moroccan, Mexican and Mediterranean.

Homemade Gourmet Meals Brisbane

Tuesday, February 25th, 2014

Do you struggle to find the time to plan, shop then cook those healthy meals you know you should be having? Stress no further as Simon’s has one of the largest Homemade Gourmet Meals range in Brisbane.

Why our Homemade Gourmet Meals are great;

  • Our meat is top quality, supplied from local premium and free-range suppliers.
  • We source our fresh produce from the Rocklea Markets on a daily basis using only Australian fruit and vegetable farmers.
  • Our professional chefs aim to cook meals that offer only the best, most tasty, healthy options to make meal time easier for you.
  • We offer a large range of gluten free and vegetarian meals as well as an impressive range of delicious desserts.

Treat the family and yourself to tasty entree and starter meals such as Salmon Patties, Pumpkin Soup, Greek Salad and more. Choose from a wonderful range of sides like our best selling Potato Bake, Macaroni Cheese, Fried Rice to something as simple as Steamed Rice and Mash Potato. Pair that with one of our exciting main course meals; curries ranging from Butter Chicken, Thai Chicken Curry or Lamb Korma. Italian options such as Alfredo Pasta, Lasagne and Chicken Mushroom Risotto. Also don’t forget our award-winning range of gourmet Family Pies, with flavours like Rosemary Lamb, Beef Burgundy and Chicken Vegetable, we have made sure to have enough meal options that you don’t get fed up with the same take-home meals, night to night. We also bake delicious treats and desserts such as Cheesecake, Apple Pie, Sticky Date Pudding, Carmel Slice…the list goes on!

Our Homemade Gourmet Meals are a great idea for new parents, birthdays, Mother’s day, unwell friends, family or work colleagues. Come in and pick out the meals yourself or purchase a gift voucher and let them choose dinner themselves, it’s so easy with Simon’s!

So why not stop by to pick up a hearty, healthy, delicious homemade gourmet meal for dinner tonight and see what all the fuss is all about!

Italian Meatballs Homemade Meal

 

*Meal options are cooked on rotation and/or a seasonal basis. Talk to our friendly team to see what is available now.

 

How To Roast a Leg of Lamb

Thursday, June 13th, 2013

 

The roast is a perfect meal on a cold winters night and whether you’re a beginner or an experienced cook in the kitchen, this post will be useful for all thinking “How to Roast a Leg of Lamb”.

Read on for step by step techniques which are easy to follow, and show how versatile and easy Australian Lamb can be to get the very best result every time, which is delicious!Watch movie online Logan (2017)

Understanding the methods of roasting lamb can help anyone become a better cook, and take the hassle out of preparing a meal. This recipe is sure to impress your friends and family – if they ask how you did it we’ll keep your secret!

 

Ingredients

  • Leg Of Lamb (ask your friendly butcher to trim a leg of lamb to your liking)
  • 1 Garlic Clove (crushed/thinly sliced)
  • Fresh Rosemary
  • Olive Oil

Cooking Instructions

  1.  1. Weigh the Leg of Lamb and calculate your cooking time; allow 25 to 30 minutes per 500g.
  1.  2. Add some flavour and season your roast. Rub crushed or thinly sliced garlic over the leg and  then pierce the lamb in 12 places. Press sprigs of rosemary and slices of garlic into each cut.
  2.  *You can use thyme instead of rosemary if you like.
  1. 3. Brush the roast with olive oil and rub with salt and pepper to your liking.
  1. 4. Place the roast on a rack in your baking dish (this allows the meat juices to drain from the roast and it will brown more evenly). Put in a moderate oven at 180 degrees for the calculated cooking time. Juice will collect in the bottom of the dish, this is great to baste your roast with around every 20 minutes.
  1. 5. Once the lamb is cooked remove from the oven and cover with foil, let it rest for 15 minutes. Resting allows the juices to settle in the roast and you won’t lose this moisture when carved.
  1. 6. Use a sharp knife and carve across the grain of the meat, serve with roast vegetables and use the leftover juices to make delicious gravy to enjoy with your meal.

  1. REMEMBER: Whatever piece of meat you’re roasting – you can cook the vegetables underneath; think of potatoes, sweet potato, pumpkin, parsnip or onion. You’ll get a more wholesome flavour as the vegetables start to caramelise, go soft and pick up a lot of those sweet meat juices.

 

HOT TIP: A meat thermometer is a valuable instrument you can use to ensure your meat is cooked to perfection. Push the probe into the thickest part of the meat, but not touching the bone. Rare will be 60 degrees, medium 65 to 70 degrees and well-done will be 75 degrees.

I hope these simple steps have helped you on “How To Roast A Leg Of Lamb” and your next attempt at the PERFECT ROAST. I’m certain they will – good luck and happy cooking!

How to roast a leg of lamb?

Prime Australian Lamb Available at Butchers Simon’s Gourmet Gallery, Chapel Hill.

 

 

Spring Entertaining Ideas

Monday, August 20th, 2012

Here’s one of our favourite spring entertaining ideas to get you in the mood for spring: Simon’s (edible) Echidna!

We made two combinations of pinchos (pintxo) for the echidnas’ ‘spikes’:

The first: sundried tomato, half a feta olive and a cube of cheddar (pictured below)

The second: pepperbells stuffed with smoked salmon, a cube of cheddar and a silver of watermelon (pictured below) — the watermelon brings sweetness and moisture to the combination.

We  took about 15 – 20 minutes to put together the echidnas. The platter cost about $15 – $20. Get creative and entertain effortlessly this spring at an affordable cost.

p.s. Once your guests are done picking away, simply take the fruit stand (the pineapple halves) back to the kitchen, slice them up, and serve as a palette cleanser.

 

The Vintage Gold Cheddar is a 42-month-old cheddar with a very sharp taste and is locally produced by King Island Dairy. Cheddar is simple to present as it holds its shape when cut. The Vintage Gold Cheddar is great in sandwiches. With matured cheddar, our Delicatessen Manager advises to indulge and enjoy the cheddar by itself, having it with fruits or antipastos that complement its distinct flavour.

If you have any other spring entertaining ideas that you’d like to share, tell us on our Facebook page–we’d love to hear from you!

 

Simon’s Favourite Meals: Easy Dinner Recipe #3 Fillet Mignon

Friday, July 27th, 2012

 

Here’s the third part of our Simon’s Favourite Meals: Easy Dinner Recipe series–simple, fuss-free meals put together by our staff at home using the fresh ingredients from our store. The fillet mignon recipe may seem too simple to be true…but this is one of our Manager’s favourite meals to put together after a long day at Simon’s Gourmet Gallery.

 

Ingredients

Fillet Mignon–a beautiful eye fillet steak wrapped with bacon, seasoned with pepper and mild American mustard. Available at our butcher department at Chapel Hill

1 pack of prepped roast vegetables–available at our produce department fridge

 

Method

1. Bake fillet mignon for 25 minutes at 180°C (conventional)
2. Roast a pack of  our Gourmet Roast Vegetables for approximately 25 – 30min at 180°C (conventional)

Cheeky recipe variation: scrap off the mustard before baking and top with your favourite sauce (mushroom, smokey steak, barbecue, etc) when serving to change up the flavours– just so you can repeat the dish and introduce new flavours to the table!

 

More easy dinner recipes

 

 

Simon’s Favourite Meals: Easy Dinner Recipe #2 Thai Red Curry Noodles with Green Apples and Pineapples

Friday, July 27th, 2012

Next up on our Simon’s Favourite Meals: Easy Dinner Recipe series, featuring easy, fuss-free meals which our staff members often put together at home, is Thai red curry noodles with green apples and pineapples using Marion’s Kitchen Thai Red Curry Paste by Marion Grasby from Masterchef 2010, series 2 and Masterchef All Stars Australia 2012.

 

 

Ingredients
Marion’s Kitchen Thai Red Curry Paste
Lean chicken strips
Fresh Thai basil or mint (for garnishing)
½ Red capsicum
½ zucchini
1 handful of cubed pineapples
1 handful of Granny Smith green apples
Vermicilli noodles (or jasmine rice)

 

 

Method

1. Follow the step-by-step instructions on Marion’s Kitchen Thai Red  Curry Paste. The curry paste kit comes with coconut milk, fish sauce, bamboo shoots and dried herbs

2. Add pineapple, apple, capsicum and zucchini after adding the meat

3. Serve in a bowl with vermicelli noodles (or jasmine rice)

 

More recipes

Osso Bucco Recipe

Friday, July 27th, 2012

Simon’s Gourmet Osso Bucco Recipe

In this post, our Head Butcher shares his all-time favourite Osso Bucco recipe using ingredients from our gourmet butcher and grocer store. Enjoy!

 

 

 

Ingredients
1.5 kg Osso Bucco veal
1 large brown onion (finely diced)
4 cloves of garlic (finely diced)
1.5 litres Moredough veal/beef stock
1 tin diced tomato
1 red capsicum (finely diced)
3 bay leafs
Salt
Pepper
Jacket potatoes
Pumpkin
Cauliflower
Flour
Butter

Method

1. In a heavy base fry pan, melt butter, enough to just cover bottom of pan

 

2. Roll osso in flour, season with salt and pepper, brown all sides in pan

 

3. In a separate casserole dish, line the bottom with hard vegetables (potatoes, pumpkin and cauliflower) enough to make a good base, place browned osso on  top

 

4. In the same pan, add cooking oil and cook the onions.  Add garlic and cook until light in colour. Put in the bay leaves and capsicum. Cook for three minutes, add tomatoes and fresh basil, top up   casserole dish with stock until all the contents are nearly covered. Cover with lid or alfoil and slow roast at 180°C for at least two hours.

 

Tip: The longer and the slower the roasting time, the more flavoursome the dish will become
Osso Bucco Recipe

FREE Taste Test: King Island Cheese,14 July 2012, 10am – 2pm

Thursday, July 12th, 2012

 

We’re having a FREE King Island cheese taste test at our Chapel Hill gourmet deli this Saturday, 14 July 2012, 10am – 2pm. 

 

 

 

Come on down to our Brisbane delicatessen for a chat, mix and match cheeses and find out which cheese gets your culinary intuition ticking. Get a free King Island fondue maker when you purchase three or more King Island cheeses on the day. Perfect for those chilly nights and a great excuse to host a cheese and wine party with your friends!

Simon’s Gourmet Gallery Celebrates Ten Years at Chapel Hill

Thursday, June 21st, 2012

 

Yes—it has been ten years since Simon’s first opened in Chapel Hill as some customers had playfully insisted otherwiseWe celebrated our 10th birthday on the 16th of June in fashion of our passion for food, having an open day of taste tests, bringing in boutique and family-owned food merchants, to add a touch of gourmet into everyone’s Saturday.

Thankfully, the weather was on our side–as it was cloudy and rainy the Saturday before. We started off the day with a fresh fruit platter followed up by biscuits from Mamma Marilena’s kitchen.

 

Mamma was popular with the crowd with her sweet demeanour and display of enthusiasm for her products. Mamma Marilena herself was in store to generously offer everyone a taste of her biscuits, macaroons and nut bread. She proudly exclaimed her nut bread won Best Bakery Product at Fine Foods Australia 2009. Well done, Mamma!

Over at the deli section, we had a nibble at Brubecks Boutique Foods homemade, preservative-free dips, which got everyone picking at the basil & parmesan, whipped feta & beet and roast vegetable dips—yum!

The butchers added to the festive feast with their favourite party finger food—Italian meatballs, sausage rolls, classic meatballs and sausages—all prepped by the butchers and cooked on the spot but our amazing kitchen crew.

Just as we thought we were about to go into a food coma, Carina, co-founder of Lick ice-cream set up her gourmet Dry Roasted Cinammon ice-cream, a flavour especially created for the cool season, up for a taste test. Some say that Lick’s ice-cream should just lose the ‘ice’ and be called ‘cream’ instead due to its smooth, creamy texture. Here’s a little trivia for you, chatting with Carina on the day, we found out that she started the business with her brother, who is a qualified chef. They even create customised flavours for restaurants to match their menus—how cool is that!

  

Not to be left behind, the deli put up a beautiful party platter to amp up the festivity. Smoked Dutch beef, ham, prosciutto, three-milk cheese, which was a hit with cheese lovers—a cheese made of goat’s milk, sheep’s milk and cow’s milk), camembert, double smoked chicken, chorizo and plenty more…We spotted a few people coming back for thirds!

Steve from Pukara Estate of the Hunter Valley treated customers to a gourmet selection of flavoured oils and balsamic vinegars—think fig infused balsamic, lemon infused olive oil—with traditional dukkah and Turkish bread.

 

Just at the entrance/exit of the café, for those people who thought they made it out of the food taste tests maze, there was Debbie from OMG It’s Gluten Free, a family-owned business, who put up pistachio, chocolate and berry cakes up for tasting—and they tasted absolutely divine…you wouldn’t even be able to tell that there wasn’t any gluten in them.

The taste tests open day came to an end at 4pm, with the ballot box full of entries for the *$500 shopping spree at Simon’s. It was a big day for all of us at Simon’s—filled with food and nostalgia. Here’s to another 10 years of building memories together!

 —

Special mention:

Halfway into the day, we had a pleasant surprise…Glenn, owner of Simon’s, pointed out that our first ever customer, Ann Holt, who walked through the doors ten years ago was in store! Intrigued and excited, we rushed up to Ann for a chat.

Picture: Glenn Brown and Ann Holt

We asked Ann what brings her back to Simon’s throughout the years.Her reply:

Oh, the customer service definitely…I get all my gourmet speciality products here…Simon’s has gone from strength to strength…so they must be doing something right all these years.”

We were over the moon to hear such kind and encouraging words. Thanks, Ann! What a privilege it was to meet you on the day.

We’d also like to take this opportunity to thank all our customers—whether you have been shopping with us since day one, or newly acquainted over the weekend—from the bottom of our hearts, thank you for all your support.

Congratulations to Simon’s Gourmet Gallery customer, Chris Byrne. Her name was randomly chosen from 100s of customers who participated in our lucky draw on our birthday open day. Chris won a $500 shopping spree at Simon’s Gourmet Gallery.

Thank you to everyone who participated on the day! Stay on top of future competitions and specials by following us on our Simon’s Gourmet Gallery Facebook page.

 

 

Party Essentials: How to Entertain with an Easy and Cost-effective Gourmet Cheese Platter

Friday, June 15th, 2012

There’s only one thing we love more than good food—good company. As much as we love creating in the kitchen, we love watching the expressions of our guests as they tuck into the food and, of course, compliments are thanked with more food!

 

In this blog post, we’ll show you how to entertain the gourmet, fuss-free, and cost-effective way with a cost-effective cheese platter…shining the spotlight on Pastore Sardo Pecorino—a cheese made from sheep’s milk. Pecore is Italian for sheep.

Pecorino sheep's cheese

The Pastore Sardo Pecorino comes from the Sardinian region in Italy, hence the name of the cheese. This particular cheese is a semi-hard cheese.

In general, a cheese platter should have three main cheeses:

  • a soft cheese—camembert or brie
  • a cheddar
  • a goat’s or sheep’s cheese for guests who have an intolerance for cow’s milk

In this cheese platter, we used a soft cheese, Simon’s Select vintage cheddar and the Pastore Sardo Pecorino. We added some muscatels, Hungarian salami, South Cape Water Wheels Crispbread, fresh strawberries and salad to bring colour to the plate and to complement the cheeses.

The total cost to make this cheese platter was about $25. The platter serves approximately five people. Prep time was less than 10 minutes. Our Deli Manager’s time saver tip: try to visualize the platter before platting up.

Here are a few combinations to try with the flavours and colours on the platter:

Crispbread/water cracker topped with a generous slice of strawberry and a cube of Simon’s Select vintage cheddar

 

 

 

 

 

 

Crispbread topped with camembert and salad leaves

 

 

 

 

Open hot Hungarian salami with salad, camembert and muscatel

 

We call this a baby in a blanket–cute, no? Same ingredients as the open Hungarian salami with soft cheese, salad and muscatel–folded and held together with a toothpick. A great idea for a cocktail platter. 

 

Top tips:

  • Three basic cheeses–a soft cheese (brie or camembert), cheddar and goat’s or sheep’s cheese
  • Serve cheeses at room temperature to get their full flavour
  • Don’t be afraid to play with your food and experiment! You’ll be surprised how certain unusual combinations may sound ‘odd’ at first, but you’ll be glad you gave it a go!
  • Lastly, have fun and enjoy with good company–be it your friends, family, or your favourite bottle of wine.

 

We hope we’ve inspired you and added some gourmet to your day! Don’t forget to subscribe to our weekly newsletter for more tips and inspiration. All the ingredients featured in this post can be found in our Chapel Hill gourmet food store in the deli and fruit & vegetable section.