ChefNade is mooooving

WE HAVE MOOOOOVED..... the blog is now accessible from the new website www.nutmegandpepper.com 

RECIPE: Strawberry Balsamic Sauce - Savoury

This is a great topper for Scallops, Fish, Chicken or a range of Vegetarian Options.

INGREDIENTS:

1 punnet of ripe or a little over ripened Strawberries

4 Tbsp of Balsamic Vinegar Glaze

100ml Olive Oil

Pinch of Sea Salt Flakes

Pinch of Cracked Pepper

METHOD:

Place all ingredients in a bowl. Using a stick blender combine until smooth and silky. Add extra balsamic or seasoning to suit your taste.

Lime Juice may also be added if you want extra zing.

RECIPE: zesty Lime Hollandaise

This recipe goes great on Salmon/Fish or my favourite is on a good quality piece of Steak such as a Rib Fillet or Eye Fillet. You can also omit the lime for a traditional Hollandaise Sauce if you prefer. If you replace the White Wine Vinegar with Tarragon Vinegar you will make Bernaise.

INGREDIENTS:

1 Egg Yolk
1/2 tsp of Dijon Mustard
100ml White Wine Vinegar
200g Butter, melted then clarified (take the white milk out and discard)
1 Lime, zest
Squeeze Lime Juice
Salt and Cracked Pink Pepper

METHOD:

In a metal bowl place yolk, mustard, zest and vinegar. Place a saucepan half filled with water on the stove and bring to a simmer. (Hint: pot should be small enough for the bowl to sit over without the bowl touching the water).

Whisk the yolk mixture until combined then place over simmering water. Ensure that you are constantly whisking whilst over the heat to make sure the eggs do not scramble. Your goal here is to ensure that the egg mix will thicken to a custard looking mix without scrambling the eggs.

Once your mix has thickened. Slowly pour in the melted butter, whilst whisking to incorporate. (Hint: add about 1/2tsp at a time until incorporated then add a little more as the mix starts to stabalise.)

Once all the butter is incorporated, and looks smooth and silky, take away from the heat and add Lime juice and season a little. Taste then adjust seasoning to desired taste.

Serve immediately over your Fish or Steak. (Note this also goes great on eggs, Roasted Tomatoes, Asparagus etc.)

If not using immediately: keep in a warm but not too hot area of your kitchen. Cover with gladwrap.

Hollandaise can not be kept longer than a few hours. Do not make this up too far ahead of service time. (Best done 20 minutes or less before)

RECIPE:: Pineapple & Lime Nachos

INGREDIENTS:

1 Lime, zest

2 Limes Juice

3 Limes diced Flesh
1/4tsp diced Kachai (found in Asian goods stores, omit if not found)

4 or more shakes of Tabasco (to your taste of hotness)

200g Diced Fresh Pineapple

2 ripe Avocado's, diced

4 Tbsp of torn Coriander Leaves (Use half in Salsa and half for Garnish)

150g Sour Cream (Use half for Garnish and half for Dipping)

200g good Quality Mozzarella and Tasty Cheese Combined

175g good Quality Tortilla Chips (I use Lime Tostito's)

METHOD:

Combine Lime juice, zest and flesh with tobasco, pineapple, coriander and avocado.

Place tortilla chips in desired, heat proof, serving dish and top with cheese. 

Allow Cheese to melt on top under a grill or in a moderately heated oven. (approx 180℃)

After removing from oven, immediately top with Salsa and a couple of spoon fulls of Sour Cream.

Garnish with a little more Coriander and serve extra Sour Cream on the side for dipping.

Catering an Event

Warwick RSL.

Lately I have taken up residence in the beautiful Warwick district. Working with a great team at the Warwick RSL. There are a number of great rooms to book your event at the RSL and the food is of 5 star quality as any I have worked in over the years. Presentation and options are well thought out and the head chef Emma allowed me to add my own little twist on a few functions recently. Here are a few photos and descriptions of recent events.

My Sticky Date Pudding with Butterscotch Sauce and Caramelised Dates.

I love taking photos of the plate line up.

There were various dietary requirements for this event so I roasted and marinated Capsicum, Tomatoes, Mushroom and Zucchini and gently layered them over baked Polenta on a bed of Spinach accompanied by my home made Tomato Relish.

Warwick RSL have their own Butcher and his Chicken Mignons are an absolute tummy pleaser.

My version of Waldorf Salad.

Garnished with fresh Sring Flowers.

REVIEW: The Dock - Urangan/Hervey Bay

Positioned on the boardwalk at the Hervey Bay Marina, Shop 6-7, 7 Buccanear Drive, Urangan (Hervey Bay).

I first stopped at this little restaurant to read the AFrame out the front - Customers Wanted, no experience necessary. Full training provided. APPLY WITHIN.
So then I was curious. Walked up to the menu to read what they had to offer. Tappers and everything was around $10-12. Sold
I had been looking for something different for lunch and had grown tired of the same old menus and the boring sandwiches for lunch.
Ordering the Greek Yros Pita which was marinated lamb with Tzytzyki and Rocket. I asked if I could change the bitter Rocket to Mesculin or another type of lettuce. (Fussy Chef thing) They were accommodating. I accompanied this with an English Breakfast Tea. The outdoor seating is comfortable and comes with an amazing view. Definitely recommend "The Dock" for great food, friendly staff and a tasty menu.

REVIEW: Santini Pizza E Cucina - Torquay/Hervey Bay

Located at 470 Charlton Esplanade, Torquay - Hervey Bay,  Qld.

This is a lovely Italian Restaurant that is right on the Esplanade in Torquay. The menu has Pizza, Pasta and Chef Suggestions, I opted for the Scallopini Masala shown above.

Staff seated me straight away even though I had not booked. They took a while to come back for my order but I was brought over a bottle of water in the meantime. There is a large selection of drinks both alcoholic and non alcoholic. Desserts and Gelato are all made on premises.

No wood-fired pizza, but from what I observed coming out to other tables, look like they are on homemade dough.

The restaurant caters for large and small groups and was rather busy already at 630pm. I would suggest booking.

Decor is rather eclectic but relaxing with atmospheric lighting. I managed to get a table by the window overlooking the park.

The Scallopini arrived with lashings of vegetables and real veal. Great flavours for each vegetables and the Masala sauce was so tasty and I wanted to lick my plate clean. I stopped myself from doing this only because I wanted to try the homemade Cannoli, which also was authentic and had that perfect crunch with the amazing custard. 

Even though I don't normally eat dessert I had to accompany this with the homemade Pistachio Gelato.

This is the Lemon Crepes, the table next door allowed me to photograph. This lovely family asked me to join them and were quick to tell me how enjoyable their Risotto and Crepes were.

Overall it was a fantastic atmosphere, food and the owners are a delight to chat with.

The Owners Of Santini are Greyhound Rescue dog owners and I was privileged enough to meet the two family additions. Feel free to ask to meet them.