Posts Tagged ‘quick’

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!

 

Easy Dessert Recipe: Calais Pavlova Nest

Friday, August 17th, 2012

An easy dessert recipe–perfect for a lazy Sunday afternoon.

Put together a simple, yet tasty, dessert with Calais Pavlova Nests. This easy dessert recipe also makes great, simple summer dessert.

 

 

 

Time: 5 – 10 minutes
Method
1. Whip some cream and sugar together with whisk. Leave mixture in fridge to chill.
2. Prep strawberries and kiwi fruit
3. Fill pavlova nest with whipped cream, top with passionfruit and pieces of strawberry and kiwifruit
Topping alternatives:
pieces of navel orange and strawberry
blueberries and honey
Calais Pavlova Nest is also available in chocolate flavour at our deli’s baking aisle in the Chapel Hill store.That’s all there is to this easy dessert recipe!

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

Melbourne Cup Cheese Platter Tips

Friday, October 28th, 2011

Melbourne Cup — a time to be merry and extra jolly on a weekday, and we can’t complain — fancy hats, tasty nibbles, some bubbly, and an extravagant meat and cheese platter ought to get us in Brisbane into the spirit of things! For Melbourne Cup this week, we’re sharing some crash course tips on serving up an amazing cheese platter to answer questions that we’re frequently asked in our Chapel Hill store — what to serve with cheese, and how to serve cheese?

 

Melboune Cup cheese platter tips: preparation 

Remove cheese from fridge 30 minutes before serving. Cover cheese loosely with a damp towel or plastic wrap until serving time. For whole wheels or large wedges of cheese, just cut how much you think you’ll need and put the rest back into the fridge. In general, allow 30 grams per cheese per person, but no more than a total of 120 grams per person — the more types of cheeses you serve, the smaller the portion each person should get.

Serve cheese with accompaniments on the side, do not let them touch the cheese to avoid mixing the flavours. Cheese is best served on a large platter to give your guests more room to manoeuvre  around the cutting board.

 

At the party, you can’t go wrong with these classic cheese companions

Fruit — pear, green apple, grapes, apricots (fresh, dried or glace), figs (fresh, dried or glace), dates, dried muscatel grapes, quince, fig, pear or plum pastes (we have a lovely range of Maggie Beer pastes at Simons to match your taste!)

Bread — crusty bread, sourdough, almond bread, fruit bread, and olive bread

Nuts — walnuts, almonds, Brazil nuts, cashew, and smoked almonds

Pickles  —  Gherkins / cornichons, and pickled onions

Scented honey or truffle honey

Try a combo and layer the ingredients mentioned above. A slice of cheese on a pear slice, topped with some fig paste!

And if you’re out of cheese ideas, check out our award-winning cheese range at Simon’s Gourmet Gallery in Chapel Hill for some inspiration. To find out more neat tips and recipes on cheese, check out Naomi Crisante’s ‘Cheese Matters exploring, cooking and enjoying cheese’ cook book at Simon’s Gourmet Gallery.