The Pinging Chook
Friday 12 April 2024
A quick and easy fish curry
Thursday 15 February 2024
Choux pastry
An unassuming little sugary morsel thanks to Alexandre |
The ingredients are simple, it’s the mixing that matters. Who hasn't made choux pastry?
These are just wee morsels but they melt in you mouth |
Far Breton
The lesson was accompanied by French cider |
Recipe compliments of Alexandre Chef d’hotel, Commandant Charcot.
Being on board this rather luxurious icebreaker, Le Commandant Charcot for 4 weeks as we navigated around half of Antarctica, gave us ample time to enjoy some cooking classes with the chefs on board, predominantly Alexandre. Our classes were made up of Australian, French and US passenger so discussions were interesting. This is one of many of the dishes that we learnt to make - and yes the French do indeed use loads of eggs and cream and butter. Delicious! And the
Far Breton is a traditional cake or dessert from Brittany and that is where Alexandre our chef comes from. In this class he was making enough for 8 (so that we all got a taste) so I have reduced the recipe to make one 30cm cake.
Ingredients
450ml milk
110g flour
105g sugar
3 lg or 4 sm eggs
12g rum
15g butter
200g prunes
Alexandre - a generous teacher |
Hot & sour cherry sauce with crispy chicken
I have adapted this recipe from the original which called for a boned flattened chicken to serve 6. This version gives 2 generous serves.
Ingredients
2 chicken Maryland
1 Tbsp extra virgin olive oil
2-3 small red onions, halved
coriander sprigs, for serving
Hot & sour cherry sauce
1 cup (125g) cherries, pitted, halved
1/3 cup (70g) brown sugar, firmly packed
30g caster sugar
1 piece star anise
40ml Chinkiang vinegar
1 long green or red chili roughly chopped
A little lemon zest
Roast for 1 hour or until chicken is golden brown and juices run clear. If you plan to serve with jacket potatoes toss these in the pan with the chicken. Add onions to the tray halfway through cooking time.
Tuesday 6 February 2024
Veal piccata
Our veal piccata made with chicken! |
Ingredients
8 veal cutlets, pounded 5-6 mm thick
salt and freshly ground black pepper
½ cups plain flour
4 Tbsp salted butter, divided
2 Tbsp olive oil, plus more if needed
2 garlic cloves thin sliced
½ cups dry white wine or sherry
1 cup chicken stock
1 sm lemon, finely sliced into rounds and seeded
1 Tbsp. fresh lemon juice
2 Tbsp drained capers
2 Tbsp coarsely chopped parsley
Serves 4
Method
Season the cutlets generously with salt and pepper, then dredge in the flour, shaking off any excess.
Add the oil and 2 Tbsp of the butter to a large pan over medium-high heat. When it’s hot and shimmering, add enough cutlets to cover the bottom of the pan without overcrowding. Fry, turning once, until golden brown, 3–5 mins. Transfer to the warm plate, then repeat with the remaining cutlets, adding more oil if the pan looks dry.
Add finely sliced garlic to the pan and sauté. Then deglaze with the wine and cook until reduced by half, about 3 mins. Add the stock and lemon slices and boil until reduced by half again, about 9 mins more.
Stir in the lemon juice, capers, parsley, and remaining butter and season with salt and black pepper to taste.
Pour the sauce over the veal and serve immediately.
Chooks note: Never one to stick to a recipe, we added 5-6 small sage leaves to sauté with the garlic (because we love the taste of them) plus 1/2 a small red chili finely sliced and 3 green onions sliced diagonally. I wanted to add more piquance to our piccata!
The recipe suggests pouring the sauce over the 'veal' but we had o pop the meat back in the pan with the sauce to reheat it.
I made half quantity using 2 chicken thigh fillets (because I had chicken to spare). It was delicious but if you can get good veal then that would be even better I’m sure.
This was delicious but nobody makes veal piccata like Maria at Maria’s Trattoria in North Melbourne. Maria has been cooking and serving delicious Italian home cooking every night since she and her husband opened in the mid 80s.
Wednesday 24 January 2024
Fig, Rosemary and Chorizo shortbreads
Tuesday 16 January 2024
Quick-Pickled Rose Petals
Photo: 'Near& Far' Heidi Swanson |
Ingredients
¼ cup (7g) dried rose petals
¼ cup (60ml) white wine vinegar
1Tbsp plus 1tsp hot water
Method
Leave petals whole or chop them a little.
Combine all the ingredients in a small bowl and toss till the petals are saturated and no longer floating. Let sit for at least 30mins but preferably leave for 1-2 hours.
Strain the petals from the vinegar (reserve the vinegar for another use.
Serve as a condiment.
Suggested uses:
Mix through couscous or sprinkle through fruit salads
Dot over flat bread spread with yogurt and green jam (that I must try, see recipe below).
Rose petals and often used in Persian dishes. We tried a Persian Dadami dip recently. Made from labneh, mi=int, coriander, sumac, cumin, pepper, chili, onion and rose petals. It was delicious.
I think they would go well with a rice dish. Be creative!
Chook’s note: I have not made this because we don’t have roses so it’s your experiment. Let me know how it goes please.
Herb/Green Jam
This has loads of herbs and aromatic spices and cooks down to a compact dark heady gloop (they tell me) - I am yet to try it. I have the ingredients (there’s even a few celery leaves left) except time! Tomorrow is peach jam making. So …
Ingredients
4 Tbsp/60 ml EVO plus more if needed
4 large garlic cloves smashed
12 black olives (oil cured if you have them), pitted rinsed and chopped
1 ¼ tsp smoked paprika
¼ tsp cayenne
1/8th tsp ground cumin
500g baby spinach leaves
1 bunch parsley – about 2 cups
½ cup chopped fresh celery leaves
½ cup coriander leaves and stems
Freshly squeezed lemon juice
½ tsp fine salt
Makes 500-600ml, a bit over 2 cups.
Method
In a large pot combine 2 Tbsp of the EVO and garlic over a med-low heat. Cook gently until softened but not browned.
Stir in the olives, paprika, cayenne and cumin and stir for a min or so until fragrant.
|Turn up the heat to med-high stir in the spinach, parsley, celery leaves and coriander and stir constantly until everything collapses. Cook until the greens release their liquid then allow that to cook off a bit (2-3mins all up).
Remove from heat and transfer greens to a cutting board. Let cool a few mins then chop finely.
Stir in a bit of lemon juice, the salt, and the remaining 2 Tbsp EVO and transfer to a jar or small jars. Cover. Store in fridge. Will keep for a few days.
Chook’s note: Like all soft herbs they don't keep well but I suspect you could freeze it or preserve it in the usual way – that would be an experiment you could try! I've frozen gremolata which is herb-based and it works well.
UPDATE: I dose freeze well. I frozen half a jar and opened it 5 months later. It still tastes great.