The Commonplace Boke of Lady Avelyn Grene - Marzipan
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| Almond Pudding | Photo by greneboke.com |
Located in Fairy Meadow just north of Wollongong provides traditional gourmet woodfire pizzas with a menu based on homestyle Italian cuisine. Executive Chef and co-owner Chris Stojanovski has devised a diverse menu that ensures an impeccable dining experience.
Costa Azzurra is open Tuesday through to Sunday evenings from 5pm until late. They are also open for lunch gatherings 7 days a week for bookings of 15 people & above. Functions are available for up to 120 people with exclusive rights of the premises. For a dining experience in a relaxed, casual setting that is a family friendly environment and simply classic Italian food, visit Costa Azzurra Woodfire Restaurant. For bookings call 4285 4520.
For those who don't know, a Friand is traditionally made mainly with nut-meal, usually Almond, butter (melted at exactly the right temperature) and only a small measure of flour. Unlike the many oval or rectangular basic sponge cup cakes I see around posing as Friands, ours are the real thing - moist and long lasting. If you've ever eaten one of ours you'll never forget the difference. These were another example of successful in-house development. Based on a recipe from an old and treasured pastry-cook's "bible", all in French, Marc Spender - our R&D specialist at the time, developed eight spectacular flavours - I recommend the Lime!
This tastes just as you would imagine: light and tangy, with the lingering flavour of mint.
| 220 gm | (1 cup) caster sugar |
| 2 tbsp | coarsely chopped mint leaves, plus extra leaves to serve |
| 1 | lemon, finely grated rind only, plus extra lemons to serve (optional) |
| ½ tbsp | liquid glucose |
| 75 ml | lemon juice |
| 1 | Combine sugar, mint, lemon rind and 125ml water in a saucepan, stir over low heat until sugar dissolves. Stir through glucose then lemon juice and strain (discard solids). Freeze in an ice-cream machine according to manufacturer’s instructions. Serve scoops of sorbet in hollowed-out lemons, if desired, and garnish with extra mint leaves. |
You cannot do this dish justice with old, grey, tasteless dried mint.”
| 500 ml | (2 cups) chicken stock |
| 100 gm | carnaroli rice, rinsed |
| ½ | onion, finely chopped |
| 10 ml | olive oil |
| 20 gm | plain flour |
| 800 gm | thick Greek-style yoghurt |
| 1 | egg yolk |
| 1 tbsp | dried mint |
| To serve: | thinly sliced mint |
| Aleppo pepper oil | |
| 2 tsp | Aleppo pepper (see note) |
| 80 ml | (1/3 cup) olive oil |
| Goat kofta | |
| 480 gm | goat leg meat (see note) |
| 120 gm | lamb fat (see note) |
| 1½ tbsp | Aleppo pepper (see note) |
| 3 | garlic cloves |
| 1½ tbsp | coarsely chopped flat-leaf parsley |
| 1 | For Aleppo pepper oil, cook ingredients in a small saucepan over medium heat until fragrant (2-4 minutes). Strain through a fine metal sieve and set aside (discard solids). |
| 2 | For goat kofta, mince goat, fat, pepper and garlic through a mincer or food processor until combined. Transfer to a bowl, add parsley, knead until mixture is pliable and elastic (2-4 minutes). Roll into 6 balls, place on a tray, refrigerate to rest (1 hour). Preheat a char-grill over high heat. Mould each ball onto a metal skewer and grill, turning occasionally, until golden and cooked through (5-10 minutes). |
| 3 | Meanwhile, combine stock and 1 litre water in a large saucepan and bring to the simmer over medium heat, add rice and cook until tender (8-10 minutes), keep warm. |
| 4 | Combine onion and oil in a separate saucepan and sauté over medium heat until tender (5-10 minutes). |
| 5 | Combine flour and 100ml cold water in a bowl, whisk to dissolve, add yoghurt and yolk, mix to combine. Whisk into rice mixture, add dried mint and onion mixture, season to taste and bring to the simmer over medium heat, stirring occasionally until slightly thickened and flour is cooked out (3-4 minutes). Serve drizzled with Aleppo pepper oil to taste, topped with sliced mint and kofta to the side. |
Today I received an email from Gourmet Traveller website. It's a wonderful free resource that you can subscribe to. I love drooling over the food porn and learning how to cook foods that have just come into season. Many of the recipes are gluten free and absolutely delicious!From gourmettraveller.com.auI just bought some baby beets and was wondering how to cook them when I saw this series of mint recipes and found the perfect salad incorporating beetroot, mint and labne (yoghurt). Yumm!
Australian Gourmet Traveller mint recipe feature including recipes for raspberry and mint mojito, goat's curd and mint tartlets, crunchy beetroot and mint salad with labne and many more.
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| Crunchy beetroot and mint salad with labne |
4 beetroot, cut into matchsticks on a mandolin 2 Lebanese cucumbers, seeds removed, cut into matchsticks 1 cup (firmly packed) mint leaves, coarsely chopped Labne 200 gm natural thick yoghurt Lemon dressing 150 ml olive oil 50 ml lemon juice
1 For labne, place yoghurt in a fine metal sieve placed over a bowl and refrigerate overnight to drain (discard excess liquid). 2 For lemon dressing, whisk ingredients in a bowl to combine. Season to taste and set aside. 3 Combine beetroot in a large bowl, add lemon dressing, stand for 5 minutes, then add cucumber and mint, toss to combine, transfer to a platter, dot with spoonfuls of labne, season to taste and serve.
This recipe is from the June 2010 issue of Australian Gourmet Traveller. To sign up for the newsletter visit the website and fill out your name and email address on the right hand side column (see screenshot below) and you will be emailed with weekly features, recipes, etc.
This deliciously smooth pure butter shortbread is gluten free (tested) and has been made for people with a wheat intolerance. Look out for new flavour varieties on the supermarket shelf.
Butterfingers Gluten Free shortbread is packaged in a single sealed tamper-evident inner and packed into cartons of 12.
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