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SSC Newspaper : January 2011
food “For dessert in summer, I like to whip up a passionfruit souffle, a lime tart or my lime cheesecake.” – Gabe Moss, celebrity chef and one half of Mossy and Gabe. By Bernadette Chua The Strathfield Scene welcomes popular television duo Matt “Mossy” and his wife Gabe Moss as our resident cooking experts in the newspaper. The two came to prominence on Channel 7’s My Kitchen Rules after their kids suggested they apply. “ We love to entertain and besides, Mossy was always acting like a celebrity chef in the kitchen,” Gabe jokes. As well as having six children, in their day jobs, Mossy’s a policeman with the NSW Homicide Squad and Gabe’s a lawyer. The Scene asked the busy couple what they recommended as their favourite summer foods. “ We often cook Thai curry which is great with prawns, chicken and pork,” Gabe says. “Thai beef salad is another regular. It’s crunchy and moist and full of sensational flavours like coriander. For dessert in summer, I like to whip up a passionfruit souffle, a lime tart or my lime cheesecake.” Food from many cultures can appear on the menu at home. “ We often have meals with a theme like a ‘Greek spread’ including lamb, dolmades, tzatziki, hommous, Greek salad, fried haloumi and other accompaniments. We love to have a feast. On other occasions we have a seafood feast and with the abundance of fresh seafood at our fingertips it is easy to indulge in oysters, fresh prawns, calamari, snapper, mussels. Or we have a Japanese-themed meal and make our own sushi.” Other mouth-watering suggestions from the entertaining couple include: fresh squid dusted lightly with rice flour, salt and pepper and lightly fried; scallops “a favourite ser ved on a bed of cauliflower puree with a nice cold beer!”; snapper or flathead fillets also lightly fried, served with a wedge of lemon and a salad; and “ a chilled gazpacho is a favourite too”. For desserts, the duo recommend chocolate tart, lemon sorbet, a medley of seasonal berries served on a puff pastry round, with whipped cream; or this month’s recipe: Coconut pie, mango kebab and Malibu mango puree with mascarpone. Mossy and Gabe run a cooking class on Saturdays at the Sydney Markets, 250-318 Parramatta Road, www.sydneymarkets.com.au. For bookings email firstname.lastname@example.org. . Mossy and Gabe join The Scene Coconut Pie IngredIents cooking oil spray 4 eggs 80g unsalted butter 150g caster sugar 150g slivered almonds 1 cup desiccated coconut, toasted 1 tbsp lemon zest 1 tbsp orange zest 1⁄4 cup lemon juice 1⁄4 cup orange juice 200ml coconut milk 1⁄2 cup plain flour 2 large ripe mangoes 60ml Malibu rum 4 small bamboo skewers Icing sugar, for dusting 4 tablespoons mascarpone Method Preheat oven to 180oC. To prepare the pie, spray 11.5cm x 35cm rectangular fluted pie tin with cooking oil. Place on a baking tray. Place remaining ingredients in a processor and process until well combined. Pour mixture into prepared tin. Cook for about 1 hour or until pie is just set. Cool slightly. Refrigerate until required. To make the puree, peel one of the mangoes and remove flesh. Blend flesh and rum until smooth. Remove the cheeks from the remaining mango and peel away skin. Cut into eight chunky squares and thread two pieces on each skewer. To serve, dust the pie with icing sugar. Place a slice on each of four plates. Spoon a little puree next to the pie and place the mango skewer on an angle next to it. Divide the mascarpone evenly among the four plates and serve immediately. Coconut Pie, Mango Kebab and Malibu Mango Puree with Mascarpone Authenticdeliciou s Vietnamese Cuisin e friendly staff and greatvalueformoney!Open7daysph:(02)97461692BYO,DineinOrTAkeAwAYMon-Fri8:30am-8:15pmSat-Sun8:00-8:00pm8/90TheCrescentHomebushWestDirectlyOppositeFlemingtonTrainStationPhoSaigonVietnameseRestauRant COme CeleBrATe AusTrAliA DAY wiTh us january 2011 14 Strathfield Scene
Strathfield Scene December
SS9 February 2011