Archive for October, 2006

Potato Pizza

Tuesday, October 10th, 2006

From Ep 4 Food Trail Tasmania
(goes great with the mussels)
600g of flour
1 tsp salt
350 mls of warm water
2 tsp dried yeast powder
Pinch of sugar
1 tblsp Olive oil
Peeled potatoes sliced very thinly
Sea Salt
Crushed garlic
Rosemary sprigs
Olive oil
Method: add a pinch of sugar to the 350 mils of warm water along with the olive oil and 2 tsp of dried yeast. Give it a stir and let sit for a few minutes. Add the salt to the flour and mix through then either in a bowl or on a work bench make a well in the centre of the flour. Gradually add the yeasty water to the flour and incorporate until you have a ball of dough. You may not need all the water or you may need to add a little more. Once you have a ball of dough give it a good knead on a floured work surface for about 5 minutes or so. Place the dough into a lightly oiled bowl and loosely cover with Cling wrap and leave in a warm area until the dough doubles in size. Turn out of the bowl again onto a floured work surface and roll into a long sausage. Cut this into six equal portions, roll into balls and there you have the bases for 6 pizzas!
Roll out your dough and place on an oiled pizza tray. Cover the pizza dough base with a layer of over lapping thin potato slices, sprinkle with salt, crushed garlic, fresh rosemary sprigs and drizzle a little of the olive oil over it. Put in a hot oven until it is cooked.

Food Trail Tasmania

Monday, October 9th, 2006

For those of you who didnt/couldnt and possibly wouldnt see the show in NSW here is the link for the site with all the recipes – mine and the chefs – and other interesting bits of information. They add each episodes recipes after it has shown so three more eps to show three more weeks until all the recipes are on.
There is also a video playing on this site so I am sure you will get a good glimpse of the character of the show.

Happy Brithday Cat!

Friday, October 6th, 2006

I missed Cat’s birthday by a whisker (bad pun intened!) So please everyone join me in:
hiprayhiprayhipray!!!!!! :)!!!

Paella with Rennoch Quail, Sausage and Seafood

Friday, October 6th, 2006

From Ep 4 Food Trail Tasmania
Olive oil
Garlic finely chopped
Red Capsicum finely sliced
Paprika powder
Red chili finely sliced

Mussels in Stout with Fennel and Leek

Friday, October 6th, 2006

From Ep 4 Food Trail Tasmania
1 kilo mussels
1 red chili finely chopped
1 clove of garlic finely chopped
Olive oil
1 leek washed and finely sliced
1 baby fennel finely sliced
1 can of chopped tomatoes
1 bottle of stout
Parsley to garnish
Wash and de-beard the mussels if need be. Heat a small amount of oil and butter in large pot and gently fry some of the garlic and chili. Throw the cleaned mussels into the pot turn up the heat and add a generous splash of the stout. Cover with a lid and cook until mussels open giving the pan a shake every now and then. Once all the mussels have opened tip them into a colander and strain the juice into a bowl and reserve.
Add some more oil and butter to the pot and gently fry a little more garlic and chili adding in also the fennel and the leeks. Cook until translucent and then add the tomatoes, the stock from the mussels and a little more beer. Simmer for a few minutes to combine all the flavours and check for seasoning. Return the mussels to the pot to warm through and then serve in big bowls garnished with chopped parsley and some warm crusty bread.

Raw Scallop Salad

Friday, October 6th, 2006

From Ep 4 Food Trail Tasmania
250g extra fresh scallops
2 tbls Mayonnaise
Good squeeze of Wasabi paste
1 tsp finely diced Pickled ginger
mixed soft lettuce leaf
chilli oil
salmon roe
Roughly chop the scallops into a fine dice. Mix wasabi and pickled ginger into the mayonnaise. This is a to

Oysters Two Ways

Friday, October 6th, 2006

From Ep 4 Food Trail Tasmania
Stout Oyster Mornay
1tbls butter
1 tbls flour
A little splash of milk
A bigger splash of stout
Grated cheddar
Grated parmesan
Make a rue by heating the butter in a saucepan and then add the flour to combine

Native Pepper Berry Ice Cream

Friday, October 6th, 2006

From Ep 3 Food Trail Tasmania
500 mils of full cream milk
5 egg yolks
200g of white sugar
1 tbls freeze dried ground Pepper Berries

Slow Cooked Boned Leg of Lamb in Cider and Olives

Friday, October 6th, 2006

From Ep 3 Food Trail Tasmania
1 Boned leg of lamb tied up
2 cloves of garlic cut into quarters
Salt and pepper
Olive oil
Stab lamb with a sharp knife and insert the slivers of garlic into the slits. Rub lamb with salt and pepper then seal in a hot pan with the olive oil. Brown on all sides then remove from pan.
1 onion sliced
2 cloves of garlic sliced finely
4 anchovie fillets
Olive oil
2 carrots diced
2 sticks of celery diced
650 mils of alcoholic apple cider ( I prefer sweet but you can use dry also)
250 mls of beef stock
1 can chopped tomatoes

Salt, Sugar and Honey Cured Salmon with Wasabi Mayo

Friday, October 6th, 2006

From ep 3 Food Trail Tasmania
2 Tail end Fillets of Huon Salmon