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tropical country or queensland oh yeah because it s queensland for the theme this week i made beef provencale well sort of normally when i make a beef stew i don t follow a recipe i just throw in whatever vegetables i have normally carrots and celery along with copious amounts of onion and garlic plus whatever spices and seasoning i feel like for this beef provencale i read the recipe and then well let s just say i used it for inspiration purposes only marinating the meat didn t do that followed the instructions for cooking didn t do that used the same ingredients yep didn t do that either anyway it s a beef stew as long as it s cooked low and slow it all turns out edible and delicious i did add the anchovies capers and vinegar near the end of the cooking which gave it an interesting salty sour element and i made a large pot of garlic mashed potatoes to eat with the stew definite hearty winter fare see previous cookbook challenge posts here beef provencale from darina allen s ballymaloe cookery course serves 8 1 3kg lean stewing beef i used gravy beef marinade 2 tablespoons olive oil 300ml dry white or red wine 1 teaspoon salt 1 2 teaspoon pepper 1 2 teaspoon thyme sage or annual marjoram 1 bay leaf 2 garlic cloves peeled and crushed 110g carrots peeled thinly sliced 110g onions peeled thinly sliced two sticks of celery thinly sliced 450g bacon cut into 1cm lardons 1 x 400g tin tomatoes chopped 150ml homemade stock i only had chicken though the book says beef 175g sliced mushrooms 10 anchovy fillets 2 tablespoons capers 3 tablespoons white or red wine vinegar 2 tablespoons freshly chopped flat leaf parsley 2 cloves garlic mashed cut the beef into chunks about 3 4cm mix the marinade ingredients together and add the meat cover and place in the fridge overnight when ready to cook remove the meat to a plate reserve the vegetables and the marinade heat some oil in a frying pan and cook the bacon until crispy remove and then brown the marinated meat in batches in a large pot or casserole add the fried bacon browned meat tinned tomatoes reserved marinated liquid and vegetables and stock bring to the boil and lower the heat to a simmer allow the meat to simmer on a gentle heat until the meat is tender about 1 5 2 hours when the meat is tender liquidise the anchovies capers parsley wine vinegar and garlic add to the casserole with the sliced mushrooms simmer gently for about 10 minutes taste and add more salt and pepper if necessary if necessary thicken the sauce by whisking in a little roux cornflour mixed into water sprinkle with chopped parsley and serve with mashed potatoes share posted by agnes at 10 30 pm labels cookbook challenge cooking stew ingredient beef recipe wednesday july 28 2010 christmas in july pudding making workshop at the langham disclosure i attended this event courtesy of the langham and media moguls so it s july and you know what that means don t you time to think about christmas okay perhaps it s not quite time to plan for christmas but it will be right about the corner before you know it isn t that a scary thought last week i headed to the langham with several other food bloggers and food media for a christmas in july event i was particularly excited by the fact that we would be having a christmas pudding making session after a series of canapés and glasses of bubbles i didn t take pictures of the canapés but check out some of the other bloggers linked below for details we put on aprons and chefs hats and headed down to the pastry kitchen being a food geek i was very excited at taking the big elevator down and checking out the commercial kitchen oooh it was so shiny and clean and bright and shiny plus you should have seen the massive commercial mixer ahhh it was almost as tall as me which is not saying much to tell you the truth i wish i had thought to take a photo of it we were split into two groups and into two different kitchens my group were introduced to pastry chef zara who talked to us about tempering chocolate and about chocolate truffles zara dipped pre filled truffles in melted white chocolate and showed us how to make the spiky pattern by rolling it around on the rack with a fork easy well she made it look easy anyway the white chocolate truffles were filled with elderflower liqueur and raspberry ganache i always say that i don t really like white chocolate but i made an exception for these truffles they were delicious and the sweetness of the white chocolate really highlighted the elderflower and raspberry zara had also prepared some rum balls that she dipped in lindt milk chocolate and decorated with cocoa nibs she confessed that she put rather a lot of rum in them she certainly did wow wee they were great and can you believe she told us we were free to taste the items on this bench i would have loved to have spent more time listening to zara but we had to move on we swapped with the other group and headed into the kitchen next door to make pudding chef anthony ross was in charge of this session and he started things off by tipping a large amount of butter almond meal and hazelnut meal on to the bench he told us to get our hands into it and start rubbing the butter into the almond hazelnut meal yes we washed our hands first after the butter and almond hazelnut meal were well mixed the fruit was tipped in the fruit had been prepared earlier and had been macerating in a brandy mixture when it was tipped out a heady scent of brandy and spices wafted around the room it smelt amazing after more mixing it was all piled up and a well was formed in the middle into which liquid was poured i think it was a combination of juice milk eggs and spices plus a couple of cans of stout and a touch more brandy after more mixing we had pudding well almost we each selected a charm to put into our puddings the charms were wrapped in tinfoil for hygiene reasons and then the pudding was placed on top for some reason i selected a ballerina and look all the puddings ready for steaming they were taken away to be steamed for a couple of hours and we ll receive our puddings in about five months time pretty cool huh i ll let you know how it tastes in december for more posts see sarah cooks iron chef shellie i eat therefore i am addictive consuming the langham 1 southgate avenue southbank 3006 phone 03 8696 888 web the langham melbourne share posted by agnes at 9 43 pm labels suburb southbank sunday july 25 2010 cookbook challenge week 36 comfort food recipe lemon delicious puddings from aww bake the theme for this week s cookbook challenge is comfort food after a rather busy week this weekend has been incredibly lazy so something comforting and puddingish sounded good to me i have rather a lot of lemons due to maria giving me 5kgs from her tree and i ve been doing my best to cook and bake my way through them so for this week s theme i decided to make lemon delicious in an effort to use up more lemons if you don t know what lemon delicious it s a classic a baked pudding that ends up with two layers a light sponge on top of a tangy sauce my puddings were well risen when i took them out of the oven but by the time i got around to taking photos they had deflated well they still tasted good i loved the lightness of the sponge layer and the almost custardy sauce but next time i make it i would reduce the sugar they were a bit sweeter than i wanted it s such a great pudding warm but not too heavy and well named too since it really is delicious see previous cookbook challenge posts here lemon delicious puddings from the australian women s weekly bake serves 6 125g butter melted 2 teaspoons finely grated lemon rind 1 1 2 cup 330g caster sugar 3 eggs separated 1 2 cup 75g self raising flour 1 3 cup 80ml lemon juice 1 1 3 cups 330ml milk preheat the oven to 180 c and grease six 1 cup ramekins in a large bowl combine the butter lemon rind caster sugar and egg yolks stir in the sifted flour and lemon juice gradually add the milk stirring until combined and smooth beat the egg whites with an electric mixer until soft peaks form fold a third of the egg whites into the lemon mixture with a large spoon gently fold in the rest of the egg whites place the ramekins in a large baking dish and divide the lemon mixture among them add enough water to the baking dish to come halfway up the sides of the ramekins bake the puddings for about 35 minutes share posted by agnes at 9 45 pm labels cookbook challenge cooking dessert ingredient citrus recipe saturday july 24 2010 campari house a toast to campari house roasts as part of the melbourne food wine festival june roast dinner series the boys and i headed to campari house with maria and daz where we were treated to five grazing courses accompanied by five wines when we arrived all the glasses had been lined up on the table and we were advised that all the wines would be poured at once this was so we could taste each one with the different courses and make our own mind up about the wine and food matching which was a great idea with the only problem being that it was a school night and the wine pours were very generous and our glasses were topped up whenever they were nearing empty the five wines were blue pyrenees nv brut blue pyrenees savignon blanc 2009 sticks chardonnay 2009 red claw pinot noir 2008 and campbells bobbie burns shiraz 2008 i m not hugely knowledgeable about wines so i won t talk about them except to say that the more i drank the more i enjoyed them isn t that always the way hah our first course was a braised black trevally on wild mushroom rissoni and pistachio dust i don t remember tasting the pistachio dust but i can tell you that the rissoni was amazing it was indulgently buttery strongly mushroom flavoured and cooked just right the fish was also very good with a crispy skin but this dish was all about the rissoni next up was a rabbit ballontine with caramelised pearl onion and game jus the jus was made with rabbit and quail bones i m assuming and the rabbit had been boned stuffed and then rolled up into a bundle around the outside of the rabbit was bacon mhmmm bacon the third course was a cauliflower gratin with truffled white polenta at first glance and first taste this was a simple dish and not terribly impressive the cauliflower was covered in a cheese sauce and initially we couldn t find any polenta because of all the sauce but when we dug to the bottom we found the polenta and lordy the polenta was fantastic cheesy and grainy but in a good way and really really moreish we all gave up on the forks and started scraping out as much polenta as possible with our knives classy i know at least we didn t lick the plates though i was tempted and for the last savoury course there was a slow roasted mustard beef with sticky winter mushrooms as you can see the beef was served quite rare with a hint of mustard and the sweetish mushrooms were hidden underneath the beef it was a nice dish without being a stand out dessert was a chilled strawberry soup with basil foam and a shortbread straw it sounds odd but it tasted great and i think maria will be trying to replicate this one it would be a perfect summer dessert it was very sweet and fragrant with the flavour of strawberries and a touch of basil sadly the shortbread straw wasn t a proper straw though it was nice and buttery i really enjoyed the evening at campari house and it wasn t due to all the wine i was impressed with the food with the standout dishes being the polenta and the risoni followed by the strawberry soup we spent the night on the ground floor but i believe there s several levels including a roof top bar which i m sure would be great in the summer judging from what we ate there s some good food coming from the kitchen at campari house and it s definitely worth another visit campari house 23 25 hardware lane melbourne phone 03 9600 1574 web camparihouse com au share posted by agnes at 12 49 am labels dinner food and wine festival restaurant suburb melbourne older posts home subscribe to posts atom the cast me agnes the boys alastair hubby pat bro kkc kiwi kensington crew us melbourne australia contact offthespork at gmail com more photos on www flick r com labels babble 37 baking 52 baking biscuits cookies 7 baking bread 3 baking brownie 1 baking cake 13 baking cheesecake 3 baking cupcakes 9 baking friands 2 baking muffins 10 baking pastry 1 baking pie 3 baking pizza 3 baking pudding 1 bloggers banquet 3 breakfast brunch 24 cafe 17 cafe plum 6 cookbook challenge 38 cooking bbq 4 cooking beverage 1 cooking burger 2 cooking curry 3 cooking dessert 18 cooking dip 2 cooking dumpling 3 cooking finger food 6 cooking fritters 3 cooking pancakes waffles 9 cooking roast 3 cooking salad 6 cooking souffle 3 cooking soup 15 cooking soup sunday 7 cooking stew 4 cooking stir fry 2 cuisine african 2 cuisine chinese 22 cuisine cocktail 1 cuisine dumpling 2 cuisine french 5 cuisine german 1 cuisine greek 1 cuisine indian 3 cuisine italian 2 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