Posts Tagged ‘recipe’

Recipe Slow Cooked Beef Cheeks

Thursday, June 11th, 2015

 

 

These delicious, ‘melt-in-your-mouth’, tender Beef Cheeks are perfect for Winter.

Best served with creamy mash potatoes!

 

 

 

1/4 cup plain flour
1.2kg beef cheeks
2 Tbsp olive oil
2 brown onions, cut into wedges
6 garlic cloves, halved
2 carrots, chopped
250ml Shiraz wine
500ml beef stock
2 Tbsp brown sugar
2 Tbsp tomato paste
2 bay leaves
3 sprigs fresh thyme
40g butter
6 shiitake mushrooms, halved
6 swiss brown mushrooms, halved
12 button mushrooms

Directions
1. Season flour well with salt and pepper and place in a snap-lock bag. Add half the beef cheeks, seal and shake to coat. Remove from the bag, shaking off the excess flour then repeat with remaining beef. Place beef cheeks into slow cooker and turn on low.
2. Heat oil in a frying pan over medium-high heat, and brown beef in batches, for 3 minutes each side or until brown.
3. Add onion, garlic and carrots to pan. Cook, stirring until golden. Place mixture on top of beef in slow cooker.
4. Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef mixture.
5. Add butter to pan, then mushrooms and cook, stirring until browned. Add to beef.
6. Cover with lid and cook for 8 hours.
7. Serve with creamy mash potatoes or polenta and steamed greens.

 

Easy One Pot Casserole Recipe

Wednesday, April 9th, 2014

This is one of our favourite as well as easiest casserole dinners, the ‘One Pot Casserole’ Recipe is delicious and just perfect for the cooler months of Winter.

 

One Pot Casserole Recipe

Ingredients

1kg diced beef *
1 onion, diced
2 celery sticks, sliced
2 carrots, diced
3 potatoes, peeled and cubed
1 tbsp plain flour
3 cups beef stock
1/4 cup tomato paste
1-2 bay leaves, fresh or dried
4 sprigs fresh thyme, or rosemary as a substitute

*Chuck, gravy, topside or blade beef are the best cuts for casseroles. Just remember to keep your beef cut of choice, consistent in size, for example 3cm cubes

Directions

1. Preheat the oven to 180’c. Cut beef into 3cm cubes then season with salt, pepper and 2 tbsp oil. Heat a fry pan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.

2. Reduce heat in the pan and add a little oil. Lightly fry onion, celery and carrots for 1-2 minutes, stirring occasionally.

3. Sprinkle in the flour and stir til vegetables are all coated. Gradually pour in stock, tomato paste, stirring well. Add potatoes and herbs, stir until the mixture boils.

4. Add vegetable mixture to the casserole dish, stirring to combined altogether.  Cover the casserole dish, place in oven and cook til the beef is tender. Stir every 40 minutes and add water if needed (just to keep ingredients covered with liquid)

5. Suggested cooking times for different beef cuts;
Chuck or gravy beef – 2 to 2 1/2 hours
Topside, round or blade – 1 to 1 1/2 hours

 

Rum, Raisin And Chocolate Slice Recipe

Wednesday, April 9th, 2014

We just love the combination of rum and raisin especially when paired with chocolate! Try this beautiful “Rum, Raisin and Chocolate Slice” recipe at Christmas or Easter.

Rum, Raisin and Chocolate Slice

Ingredients
1/2 cup (75g) coarsely chopped raisins
2 tablespoons dark rum, warmed
150g milk eating chocolate, chopped coarsely
2 teaspoons vegetable oil
1/4 cup (60ml) cream
200g dark eating chocolate, chopped coarsely

Instructions
1. Combine the raisins an rum in a bowl. Cover, and let it stand for 3 hours or over night.
2. Grease a bar cake pan, preferably 8cm x 25cm; line base and two long sides with foil, extending foil over the long sides.
3. Stir half of the milk chocolate and half of the oil in small heatproof bowl over small saucepan of simmering water until smooth; spread mixture over base of pan. Refrigerate for about 10 minutes or until set.
4. Combine cream and dark chocolate in small saucepan, stir over low heat until smooth. Stir in raisin mixture, spread over chocolate base; refrigerate for 20 minutes or until set.
5. Stir remaining milk chocolate and oil in a heatproof bowl over a saucepan of simmering water until smooth; spread over raisin mixture. Refrigerate for about 40 minutes or until set; remove from pan before cutting.

 

Easy Greek Cooking: Ingredients and Quick Recipes

Thursday, October 25th, 2012

We absolutely love the fresh Mediterranean in Greek-style dishes. Here’s a list of our must-have ingredients for easy Greek cooking. Be sure to have them handy in your pantry/fridge–you’ll never know when culinary inspiration strikes!

 

 

 

 

#1 Honey

Use local bush honey to make Greek honey puff donutsMelomakarona—honey cookies with walnuts, or stir through your favourite Greek yoghurt.

 

#2 Eggplant

A must-have when cooking the popular Moussaka—a traditional Greek casserole made with layers of eggplant, spiced meat (ground beef or lamb), topped with béchamel sauce and baked until golden brown. To make a vegetarian Moussaka, add layers of potato, zucchini, butternut pumpkin and your favourite vegetables.

 

#3 Herbs

Oregano (Greek name: rigani)
In Greek cooking, oregano is commonly used when cooking fish, meats, tomato-based sauces, salads, egg dishes and cheeses. It is said that oregano tea can aid digestion and coughs.

Mint (Greek name: dyosmos)
Just as popular as oregano, mint can be used in just about any Greek dish—tomato-based sauces, cheeses, rice and meat dishes.Make your own yoghurt, lemon and mint sauce to go with our Beef Kofta Kebabs. 

Three ways to store herbs and prolong their shelf life

 

#4 Greek Yoghurt

Create a sweet or savoury Greek-inspired dish with Greek yoghurt. For the sweet tooth, add a drizzle of honey and a handful of crushed walnuts to a bowl of yoghurt. For the savoury accompaniment, make your own tzatziki sauce!

 

#5 Feta Cheese

A must-have in Greek-style salads. Here’s a new salad recipe to try: steam or boil a zucchini; carefully slice it to bite-size pieces; add some minced garlic, salt, pepper, olive oil and crumbled feta; toss in some freshly chopped mint for that extra burst of spearmint freshness.

 

#6 Halloumi Cheese

A great cheese for grilling. Add to burgers, char-grilled vegetables, or enjoy the grilled halloumi as-is. To grill the halloumi, thinly slice the cheese to about 1 cm-thick, grill on both sides until browned and eat immediately while it’s still warm. Perfect as an appetizer, finger food or at barbecues. See our simple halloumi sopressa recipe and rosemary & mint lamb burger combo for ideas to incorporate halloumi into your everyday cooking.

 

#7 Pasta

Create a Greek-inspired pasta dish with pasta. Toss your favourite pasta together with olive oil, Greek olives, fresh tomatoes, oregano and feta. Create a pasta salad by bulking up the dish with grilled vegetables, such as eggplant, capsicum and zucchini.

 

Pork braised in apple cider recipe

Thursday, October 18th, 2012

 

Pork braised in apple cider recipe

Serves 6

Prep time 25 minutes

Cooking time 1 hour

 

Ingredients

1.8 kg Murray Valley Pork scotch roast*

2 tbsp olive oil

25 g butter2 (275 g) brown onions, peeled and cut into wedges

3 (400 g) Granny Smith apples, peeled and cut into wedges

2 cups (500 mL) alcoholic apple cider

1 1/2 cups (375 mL) chicken stock

1 tbsp wholegrain mustard

3 bay leaves6 sage sprigs

700 g pumpkin, sliced2 (500 g) parsnips, quartered

12 baby carrots, washed and trimmed

1 kg brushed potatoes, peeled and cut into bite size pieces

Olive oil for drizzling

Salt and pepper to taste

*Also try using Murray Valley Pork topside or loin roasts (boneless and rindless)

 

Method

1. Preheat oven to 150ºC fan-forced/170ºC conventional. Season pork with salt and pepper. Place a large, heavy-based baking dish on the stovetop over high heat. Add oil and brown the meat on all sides (approx. 15 minutes). Remove from baking dish and set aside.

2. Add butter, onions and apples to dish and cook for 5 minutes until coloured. Deglaze the pan with cider, boil rapidly for 5 minutes then add stock, mustard, bay leaves and half of the sage. Return pork to baking dish, place on the lowest rack in oven, cook for 11/4 hrs.

3. Place prepared vegetables and remaining sage sprigs on an oven tray, drizzle generously with olive oil and season with salt and pepper. Place on top rack in oven and cook with pork.

4. Remove pork from oven and increase the temperature to 180ºC fan-forced/200ºC conventional to colour the vegetables. Place pork on a board to rest; meanwhile reduce sauce by placing baking dish on stovetop over high heat. Remove bay leaves and sage, boil rapidly for 15 minutes or until juices have reduced by half.

5. Slice rested pork. Remove vegetables from oven and serve with sliced pork and apple cider reduction.

Enjoyed this pork braised in apple cider recipe? See more pork recipes

Maple mustard glazed leg of pork recipe with pear compote and roasted fennel

Golden Asian pork belly recipe with citrus orange glaze

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Garlic and sage roast pork recipe with potato gratin and rocket salad

Thursday, October 18th, 2012

 

Garlic and sage roast pork recipe with potato gratin and rocket salad

 

Serves  4
Prep time 25 minutes
Cooking time 1 hour 10 minutes

 

Ingredients

750 g Murray Valley Pork shoulder mini roast*

1 kg pontiac potatoes, peeled and finely sliced

1 small brown onion, finely sliced

300 mL (11/4 cup) cream

2 tsp sea salt

1/2 tsp white pepper to taste

1/2 cup (40 g) finely grated parmesan

2 garlic cloves, finely chopped

1 1/2 tbsp chopped sage

2 tbsp olive oil

1 tsp sea salt

1/2 tsp cracked black pepper

Baby rocket, extra virgin olive oil and white wine vinegar to serve

* Also try using Murray Valley Pork topside, loin or scotch roasts (all boneless and rindless)

 

Method

1. Preheat oven to 160ºC fan-forced/180ºC conventional. Combine potatoes, onion, cream, salt and pepper in a large bowl and toss to coat the potatoes with the cream. Evenly layer the potatoes and onions in a baking tray and top with parmesan cheese. Place on the top shelf of the oven and cook for 10 minutes while you prepare the pork.

2. Combine garlic, sage, oil, salt and pepper in a bowl. Rub herbed oil over flesh of pork, place on a lined baking tray and cook on low rack of oven for 45 minutes or until pork is cooked. Remove pork from oven and rest 15 minutes. While pork is resting, increase the temperature to 200ºC fan-forced/220ºC conventional to brown top of potato gratin.

3. Cut pork into thin slices and lay on serving plates, spoon over a little of the pan juices. Toss together the rocket, oil and vinegar and serve with a generous portion of potato gratin.

See more pork recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Cranberry and almond stuffed balsamic pork belly recipe with roasted tomatoes

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Golden Asian pork belly recipe with citrus orange glaze

Wednesday, October 17th, 2012

 

Golden Asian pork belly recipe with citrus orange glaze

A delicious Asian pork belly recipe — a must-try!
Serves 6

Prep time 20 minutes

Cooking time 2 hours 20 minutes

 

 

Ingredients

1.5 kg Murray Valley Pork belly

2 tbsp olive oil (plus extra for oven tray)

2 tbsp sea salt

1/4 cup brown sugar

1 small knob ginger finely grated

1 cinnamon stick

Juice and zest of 1 orange

1 tbsp of red wine vinegar

1 cup chicken stock

1 cup of jasmine rice

1 bunch of Bok Choy

2 tbsp of oyster sauce

1 tbsp of toasted pinenuts

 

Method

1. Preheat the oven to 220ºC fan-forced/240ºC conventional.

2. Pat the rind of the pork belly dry with a paper towel and score the skin of the pork in a criss-cross pattern with a sharp knife and rub olive oil and salt into the rind.

3. Drizzle a large roasting tray with olive oil. Place pork belly in oven tray skin side down, drizzle a little extra oil on meat and season with salt and pepper.

4. Roast pork for 30 minutes. Reduce temperature to 190ºC fan-forced/210ºC conventional. Roast for a further 11/2 hours and carefully turn the pork to skin side up for another 20 minutes or until skin is golden and crispy.

5. Remove pork from the oven and rest for about 15 minutes. Cut across the pork in approximately 5cm pieces.

 

Citrus orange glaze

1. In a saucepan put brown sugar, ginger, zest and juice of orange, red wine vinegar and cinnamon stick and cook until the sugar has dissolved.

2. Add chicken stock. Reduce the sauce by simmering it until it thickens slightly.

 

Jasmine Rice and Bok Choy

Place 1 cup of rice with 11/2 cups of water in a saucepan bring to boil with the lid off. Reduce to a simmer and put the lid on for 10 minutes. Take off the heat and leave stand for 10 minutes with the lid on. Serve.  Steam bok choy in a steamer until tender. Put in a bowl and coat with oyster sauce and sprinkle with pinenuts.

 

See more pork belly recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Tuesday, October 16th, 2012

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Serves 6

Prep time 20 minutes

Cooking time 2 hours

 

2 kg Murray Valley Pork belly

2 tsp vegetable oil

3 tsp table salt

2 kg sebago potatoes, peeled and chopped

100 g butter

3/4 cup (185 mL) milk

1/4 cup bottled horseradish

1 tbsp (20 mL) olive oil

1 clove garlic crushed

400 g baby spinach

Salt and pepper

 

1. Preheat oven to 230ºC fan-forced/250ºC conventional. Dry the skin of the pork belly. Using a sharp knife, score the skin in 1–2 cm intervals. Pour oil and salt onto the scored skin and rub in well.

2. Lay the pork skin side up onto a wire rack in a baking dish and place into the oven. Cook for 45 minutes, then reduce the temperature to 140ºC fan-forced/160ºC conventional and roast for 1 hour 15 minutes until the pork is tender. Rest for 15 minutes.

3. Boil potatoes in a large pot of salted boiling water until tender. Drain and place back into the pot over a low heat. Add the butter and milk and mash until smooth. Add the horseradish and season with salt and pepper to taste.

4. Heat olive oil with the garlic in a large pan over medium high heat for 1 minute. Add spinach and toss for a few minutes until just wilted. Season to taste.

5. Serve crispy pork belly with horseradish mash and sautéed spinach.

See more pork belly recipes

Learn more about Murray Valley Pork 

Nasi Lemak Recipe // Fragrant Coconut Rice Recipe

Friday, October 12th, 2012

Nasi Lemak recipe // Fragrant Coconut Rice Recipe

This recipe features an easy way to prepare a popular Malaysian dish–Nasi Lemak (pronounced: na-see le-muck)–coconut-flavoured rice, traditionally served with spicy shrimp or anchovy paste (sambal), fried anchovies, roasted peanuts, egg and cucumber slices. Fragrant coconut rice is also popular in Indonesian, Thai and Singaporean dishes. Coconut rice can be a rich substitute for plain rice when pairing with with curries.

Ingredients  (serves 4)

2 cups of jasmine rice / white long grain rice

1 cup of full cream coconut milk

Some water

Salt to taste

1 stick lemongrass (smashed)

 

Method

Place ingredients in rice cooker. Once cooked, leave rice to sit in pot for 8 – 10 minutes. Add salt to taste.

 

Condiments

Fried Egg / Boiled Egg

Cucumber slices to garnish

Toasted peanuts

Spicy sambal sauce—a chilli anchovy/shrimp paste—available at our marinades and sauces section in Simon’s deli, Chapel Hill

Make your own sambal

Using a mortar pound (or blender), pound fresh chillies (seed removed and thinly sliced), thinly sliced lemongrass (use the bottom three inches of the stalk), tumeric powder and fresh garlic. Heat up some canola oil in a wok or large pan, when the wok is moderately hot, add the sambal paste and stir until fragrant. Add sugar to taste.

 

 

Suggested side dishes

Chicken

Make your own

Spiced Fried Chicken

Marinade chicken drumsticks/chicken wings in turmeric, coriander, sea salt, shallots and garlic, then deep fry in canola oil until chicken turns a beautiful golden brown. Other cooking options include char-grilling or baking.

 

Ready made by Simon’s butchers

Satay kebab sticks (butcher)

Peri Peri Chicken Wings

 

 

Fish

Fish is a popular side dish in Malay/Indonesian cuisines such as ikan bakar (char-grilled fish) or ikan goreng (fried fish). Little seasoning is used to maintain the integrity of the fish. Simply brush a piece of mackarel or barramundi with canola oil, sea salt flakes and cracked pepper, wrap in a banana leaf or aluminium foil and grill.

Deep fried fish

Baked / grilled fish with lime juice, sea salt flakes, cracked pepper and thinly sliced fresh chillies (optional)

Tip: Use Harris Smokehouse mackerel, barramundi or cod fillets–all prepped and ready for cooking–available at our chilled seafood section in Simon’s delicatessen, Chapel Hill

Gourmet at Home with Simon’s: Cooking with Halloumi Cheese

Monday, September 24th, 2012

 

This beautiful, smooth halloumi cheese comes from Barossa Valley in South Australia. Unlike regular halloumi cheeses that have an extreme squeaky and rubbery texture, the Barossa halloumi is smooth and soft, but firm enough to hold its shape when grilled.

Commonly used in Greek-style dishes, grilled halloumi can be used in a variety of simple dishes to add that extra kick of cheesy-salty flavour and springy texture. The next time you put together a fresh salad, lamb burger or a full-on barbecue, toss in a few slices of halloumi to add a twist to your dish.

To grill halloumi, thinly slice haloumi (about 1 cm-thick), grill on both sides until browned and eat immediately while it’s still warm to enjoy the full light and milky taste of the Barossa halloumi.

Here’s a simple halloumi recipe combo from our Delicatessen Manager at Chapel Hill, Brisbane:

Wrap a piece of grilled halloumi with a slice of sopressa (we used Della Nonna sopressa in the picture above) and add some rocket to bring out the flavours of both the Barossa halloumi and the Della Nonna sopressa. The grilled halloumi goes brilliantly with fresh figs as the sweetness in the figs complement the flavours of the halloumi and refreshes your palate at the same time. Pair the halloumi, figs and sopressa with your favourite wine. Not sure which wines, fruits or nuts go best with your favourite cheeses? Refer to our in-store cheese & wine guide in our Brisbane deli for the full list, or check out our soft cheese and wine list here.

Here’s another idea on how to add halloumi to your cooking, adding a little twist of Greek flavours to your favourite classic dishes:

Rosemary & Mint Lamb Burgers

These rosemary and mint lamb burger patties are all made in-house by our butchers. Grill the lamb patties on the barbie or pan-fry it to your liking. Superb with grilled halloumi cheese, sliced tomato, onion, lettuce and tzatziki sauce or your favourite relish in lightly toasted buttered burger bun…yum!

Easy Tzatziki Sauce Recipe

Ingredients and Method

Plain Greek yoghurt 450ml

2 Lebanese cucumbers — one to be shredded and the other to be diced

Salt and pepper

1 lemon

Mix all the ingredients together: shredded fresh cucumber, diced cucumber, minced garlic, lemon juice, finely grated lemon rind and salt and pepper to taste.

 

Variations–eggplant tzatziki

– For an eggplant tzatziki, char-grill an eggplant and set to cool on a paper towel

– Once the grilled eggplant is cool enough to handle, peel skin and mash eggplant with fork

– Stir through olive oil, tahini and tzatziki sauce

You might also like:

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

Handcrafted Pepe Saya Butter, Bocconcini and Basil

 

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

How to cook perfect boiled eggs

Friday, November 25th, 2011

 Simon’s guide on how to cook perfect boiled eggs

Following up from last week’s how-to eggs series, this week we’re back in the kitchen with Chef Luis from Kylie’s Kitchen at Simon’s Gourmet Gallery in Chapel Hill. Chef Luis makes all the delicious café meals and Take Home Meals at Simon’s. This week, he’ll show us how to cook perfect boiled eggs.

 

Steps to cooking the perfect boiled egg:

Bring a pot of water to boil. Once the water is boiling rapidly, add fresh organic eggs (eggs must be at room temperature, and not straight out of the fridge —  otherwise the eggs will crack instantly). When cooking at Simon’s, Chef Luis only uses organic eggs because their yolks are noticeably more yellow, firmer, and taste better than the yolks in caged eggs.

Add room temperature eggs to rapid boiling water

It’s all about timing! Time from the moment you add the eggs into the boiling water. If you like boiled eggs with soft yolks, boil the eggs for exactly 9 minutes. But if you like firm yolks, boil the eggs for exactly 11 minutes. Boiling the eggs for 15 minutes or more will make it difficult to peel off the eggs shells.

11* minutes for hard boiled eggs

9* minutes for soft boiled eggs

Remove eggs from the pot and peel the eggs straight away. Delaying this process will make it difficult to peel the eggs once they have cooled down to room temperature. But if you’re planning to eat the eggs later, cold shock the unpeeled eggs by placing them in iced water to make them easier to de-shell later on.

// *Please note that cooking times may vary depending on the type of cooking utensils and environment

Simon’s Gourmet Gallery at Ekka 2011

Tuesday, August 30th, 2011

Simon’s made its first ever Ekka appearance last Friday and hosted three cooking demonstrations, which featured Darren’s winning eggplant salad dish with feta cheese and pomegranates! Darren, who led the cooking demonstration, shares with us his experience at the Ekka.

“It was a lot of fun to cook live at the Ekka! Definitely a whole new experience,” says Darren.

Our barista and chef from Simon’s Gourmet Gallery, beams with joy and speaks with a twinkle in his eyes as he recalls the cooking demonstration at the Ekka.

The passionate cook admits that he was quite nervous at the start of the first cooking session but started to relax midway and went with the flow of the event.

The audience were exceptionally engaged and responsive throughout the cooking sessions, much to Darren’s relief and delight. He explains that the audience were particularly curious about handling pomegranates and salting eggplants, and not to mention eager to grab a sample of Darren’s eggplant salad.

 “The audience were pretty much clawing their way to the front to grab a sample!” says Darren.

 There were heaps of fun quizzes and giveaways throughout the cooking demo which were popular with the Ekka crowd!

 Explaining his every move on stage was a challenge for Darren as he was used to just cooking from start to finish at his own pace, minus having to narrate his actions in the kitchen.

 “It was really tough to speak while cooking and I’ve never demonstrated in front of such a large crowd before.”

 “It was also my first time having a microphone while cooking, so it was definitely tricky to explain what I was doing, answer questions from the audience and cook at the same time in a totally  new environment in an unfamiliar kitchen.”

 Darren humbly thanks his brilliant sidekick Amanda, who did an excellent job as his assistant chef at the demo, as well as Amy from Brisbane Markets and Bree.

 So what did Darren think of the cooking demonstration overall?

 “I loved it! The adrenaline rush was amazing. I’d definitely do it again!”

 Look out Australia, a Darren’s Show may be coming to you!