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SSC Newspaper : February 2012
dessert Hot smoked salmon with sweet pea puree and summer salad ServeS 2 200g fresh salmon apple wood chips (get from your local barbecue shop) 4 spears fresh asparagus 1 red radish thinly sliced and placed on ice picked chervil 1 punnet fresh micro-herbs picked and washed 3 teardrop cherry tomatoes 3 vine-ripened cherry tomatoes 45ml caramelised red wine vinegar 20ml olive oil pinch sea salt fresh cracked pepper peas fish stock 1. Place foil on the bottom of a roasting pan and sprinkle wood chips around. Place pan over a burner until it starts to smoke. Place fish on a wire cake rack and then into the pan. Turn to a low heat and cover with foil for 8-10 minutes until just cooked through. Set aside and allow to chill. 2. Peel asparagus and blanch and refresh in cold water. Place on paper towel and allow to dry. Wash cherry tomatoes and cut in halves. Place peas in a saucepan just cover with some fish stock. Bring to boil then turn off and allow to stand for 4-5 minutes. 3. Strain peas into a blender with half the stock and blend quickly till you have a thick consistency. Season and taste, then pass puree through a fine sieve. Set aside and allow to chill. 4. To serve, start by breaking up the smoked fish, placing pieces randomly on to the plate. Do the same with the rest of the vegetables. Place the herbs last. Dress the salad with the vinegar and olive oil (don’t mix the two together like a dressing). Sprinkle with sea salt and a little cracked pepper. entree Boulevarde Brasserie and Bar Cnr Olympic Blvd and Herb Elliott Ave, Sydney Olympic Park • 8762-1111 24 Strathfield Scene food february 2012 Heart’s desire Strathfield’s eateries are putting on the passion for Tuesday’s Valentine’s Day. We test the food of love ... Cajun-spiced Japanese pumpkin with grilled rib-eye steak ServeS 2 Wine for two ServeS 2 300g grain-fed rib-eye on the bone 1⁄4 Japanese pumpkin (skin on) Cajun spice mild curry spice cherry tomatoes on the vine picked watercress baby fennel olive oil sea salt cracked pepper 1. Wash cherry tomatoes, being careful not to break them. Shave fennel and mix with watercress in iced water. 2. Mix some Cajun spice and curry powder. Cut pumpkin into wedges and remove seeds. Toss pumpkin in the spice and then place on a greased tray in a 180C oven. Cook until tender. 3. Season steaks and grill to your liking. Place tomatoes in oven with pumpkin in last five minutes of cooking. 4. To serve, place pumpkin in middle of plate. Place steak on top and cherry tomatoes on side. Drain fennel and watercress. Mix and toss with a little olive oil, cracked pepper and sea salt. Place to side of steak. Finish with a little more olive oil around plate and some cracked pepper. Best served with mustard. Pistachio Dacquoise 210g pistachio meal 130g icing sugar 200 ml egg whites 708 caster sugar Macerated Strawberry Jelly 200 ml strawberry puree 20g sliced strawberries 20g caster sugar 1 vanilla bean seed 4g gelatine sheets Vanilla Cream 100 ml milk 100 ml heavy cream pinch salt 50g sugar 4 egg yolks 1 vanilla bean seed Muscat Bavarian Cream 6m gelatine sheets 190g heavy cream 100 ml muscat (or any other dessert wine) 100 ml vanilla cream 1. Combine pistachio meal and icing sugar 2. Whip egg whites and caster sugar together into meringue; fold in pistachio meal and icing sugar 3. Spread into two trays evenly and bake at 180C for about 13 minutes 4. Bloom gelatine sheets in cold water 5. Combine strawberries, sugar and vanilla seeds and leave to macerate for a couple of hours 6. Heat strawberry puree and combine macerated strawberries together 7. Dissolve gelatine in puree and leave to set 8. Mix yolks and sugar 9. Heat milk, cream and vanilla beans together. Temper egg yolks and sugar mixture and bring them back in pot to 85C 10. Bloom gelatine sheets for Bavarian cream in cold water 11. Combine warm vanilla sauce and muscat (or any other dessert wine). Dissolve gelatine into the mixture and leave to cool. 12. Whip heavy cream into soft peaks and combine into the mixture. Leave to set 13. Stack pistachio dacquoise, strawberry jelly and Bavarian cream on top of each other and leave to set in freezer 14. Cut according to desired shape and spray with pink-hued white- chocolate spray and decorate with tempered couverture chocolate main Boulevarde Brasserie and Bar Cnr Olympic Blvd and Herb Elliott Ave, Sydney Olympic Park • 8762-1111 Cheeky Chocolate 11 George Street, North Strathfield • Phone 9764-5966 Cookie’s sangria ServeS 4 glaSSeS 1⁄2 red apple, diced 1⁄2 orange, diced 1⁄3 lemon, diced 2 glasses red wine 1 shot orange liqueur 1 cup lemonade 3-4 tbsp sugar 1. Add apple, orange and lemon into 1-litre jug with ice. Mix and crush with spoon. 2. Add wine and sugar to jug. Mix thoroughly until sugar has dissolved. 3. Add liqueur then top jug with lemonade. Mix then add fresh mint. CoCktail Cookie’s Lounge Bar Bakehouse Quarter, 7 George St, North Strathfield • 9746-2021