RECIPE: Cheesy Steak Sandwich

Ingredients:

1 x Hamburger Bun                                                 1 x 150g Wagu Steak 

Lettuce                                                                     3 x Tomato Slices

Philadelphia Cream Cheese                                     30g Caramelised Onion

Butter                                                                       2 x slices Tasty Cheese

2 x slices Beetroot                                                    Handfull of Chips to serve

Smokey BBQ Sauce

Method:

Toast your hamburger bun both sides and place on a plate. Add your BBQ sauce to both the top and bottom  of your buns. Now place a piece of cheese on both. Add a good slice of Philadelphia Cheese onto the bottom bun. Layer with lettuce, tomato and beetroot.

In a heated frying pan warm your caramelised onion then add on top of the beetroot. Now cook your steak in the same pan to absorb some of the flavour left from the onion.

Once the steak is cooked to how you like it... add on top of the onion and place top half of the bun together with a bamboo skewer to hold everything in.

Place a handfull of chips to serve.

Variations:

You may like to add bacon and egg or pineapple to the burger. 

You may substitute the caramelised onion for sauted onion or onion rings that have been battered and fried.

KITCHEN TIPS - Par Levels

When I am consulting, with a client, I always ask quite a few questions to get an understanding of what they will and won't need my advice on.
A lot of chefs I work with are great at cooking, and already have there skills honed, but have no idea about efficiency.
Some of the sites I have worked at in remote areas or country regional will only get one or two orders a week and don't have the convenience of daily deliveries.
No matter what the situation is, if you have a par level list you will find ordering easier and for the owner of the Restaurant there will be less chance of over or under ordering.
Par Level lists are created by adding all the ingredients required in the kitchen to cook the set menu. According to past records you can get an average of what is being sold and what needs to be stocked based on these figures. Now most chefs I speak with are afraid to set a par level due to peak and quiet times. I always set a par level based on the average and this can be adjusted accordingly.
I have included a sample of a par level that I have done for a previous client but removed the name of the restaurant for privacy.

This is a basic PAR LEVEL LIST but I have created several including par lists with an order list column for reordering and both manual and digital formats. Every site has different needs and each client dictates what they would like to see. My job is to create to each clients needs and provide a system that is easy to use for all. If a staff member suddenly leaves then the business owner knows that there is a system in place for the next staffer.

RECIPE: Mandarin and Lime Curd Tart

Mandarin and Lime Curd Tart

Ingredients:

200g Niece or Marie Biscuits

100g Butter, melted for base

2tsp Chinese 5 Spice

2 Mandarins

2 Limes

125g Butter, melted for curd

4 Eggs

1/2cup Caster Sugar

Method:

Place biscuits in a food processor and process till a mixture of coarse and fine crumb. (This will give a more rustic appearance).

Place into a bowl and add 5 Spice and butter. Mix well. (NB: if you do not have Chinese 5 spice a small pinch of cinnamon and cardamom will do.)

Mix well to combine then press into a greased flan tin.

Place into the fridge to set.

For Curd: Place eggs and sugar into a heat proof bowl. Set up a saucepan half full of water onto the stove and bring to a gentle simmer. 

Whisk eggs and sugar together well. Zest the skin of one mandarin and one lime and add to the egg mix.

Cut all mandarins and limes in half and juice. Add to the egg mix. Mix well with a whisk then place over the simmering water, making sure the water doesn't touch the bottom of the bowl.

Using a wooden spoon mix ingredients over heat until thickens, this can take approx 25 minutes, be patient, and make sure you stir continuously to ensure the eggs do not scramble.

Once the curd has thickened add in the butter and combine well.

Place curd into the set base.

Allow to set for at least 4 hours or overnight.

Variations: You may like to take out 1/2 a mandarin juice and add 1 shot of Grand Marnier.

RECIPE: Port Wine and Apple Crumble

Port Wine and Apple Crumble

For Filling

14 Red Apples, cored and sliced thin

200g Brown Sugar

200ml White Wine

2tbsp Cardamom, ground

2tbsp Cornflour diluted in a little water

For Crumble

375g Plain Flour

375g White Sugar

375g Butter, cubed

2tsp Chinese 5Spice

150-250g Mixed Oats, Cranberries or other Trail Mix

To Make

Place all filling ingredients, except cornflour, into a heavy based saucepan.

Slowly bring to a simmer and allow to cook for 3-5 minutes once simmering. Add cornflour mix and allow sauce to thicken. The sauce should be consistency of honey.

Set aside.

Place all of the crumble ingredients, except trail mix,  into a bowl and rub together using your fingertips.

Heat oven to 170C fan forced or 180C normal oven. 

Place apple mix into a greased pan or ramekin. Then layer with trail mix and finish with crumble mix. 

Bake in oven for 20-25 minutes or until golden.

Serve with Cream, Custard or Ice Cream.

RESTAURANT REVIEW: Rockhampton, Antonios Restaurant

You can find Antonio's Pizza - 13 Wandal Rd | Wandal, Rockhampton, Queensland 4700, Australia.
Date of Visit: February 2018

Arriving in Rockhampton for a weekend of RNR, I started to look around for a nice place to eat dinner. Antonio's caught my attention as I love Italian Cuisine. The review on Google were up and down and land around the 3.5 Mark. When you first walk in to this Restaurant you are hit with the delightful smell of cooked garlic. Your senses tell you that this is going to be an amazing experience. But this is where the authentic Italian Experience stops. It is the only pleasant experience I had at this venue. The dining room is relaxing and well set out for a small venue. Lighting is pleasant and unobtrusive.

I ordered a Garlic Pizza Bread and a Spaghetti Carbonara. The staff were quick to take my order and usher me to a table. At first the service appeared quite quick. Then I waited, by myself, for 15 minutes before finally receiving my drink. Another 20 minutes later and the pizza bread arrived.
The Garlic Pizza looked appetizing, but when I took my first bite, I soon realised that looks can be deceiving. Not only was the pizza base soggy and under cooked but the garlic was minced, sweet and did not represent anything other than unappetising. The pasta arrived seconds later. So much for allowing the diner time to have the entree before the main???? I can never understand when a chef/cook does this. You spend money to dine not to have your main go cold whilst eating your entree.
 The taste of the Pasta was that of a packet mix. No egg liason used and rather thin in the sauce department. Not much flavour except the hint of powdered milk. It was totally inedible. They offered a doggy bag, lol, if I had a dog I wouldn't want it to hate me.
 For my $35 purchase I left in a hurry and headed for the nearest McDonalds drive through just to fill the void.
I not only recommend that you avoid this venue but if you do have to go there avoid the pasta and garlic pizza. Most the reviews I have read only brag about the pizza and only hope that the other pizza are not as bad as the garlic pizza
In the 48 years that I have been enjoying Italian food in this country, this is the worst attempt at Italian food I have ever come across.
To the owner of this venue, if you ever read this, I suggest you take a trip to Melbourne and visit Pinnochios in South Yarra for an experience that is not only authentic but has been there for over 40 years. Also try Corbett and Claude in Garden City Brisbane if Melbourne is too far.
★

RECIPE: Mini Cardamom & Lime Curd Tarts

Ingredients

185g Butter, chopped                                       24 mini, pre-cooked, Pastry Cases

2/3 cup Lime Juice                                           2 Limes, zest only

500g Caster Sugar                                            100g Caster Sugar, extra

4 Egg Yolks                                                      1/4 tsp Vanilla Essence (optional)

pinch of Cardamom (optional)

Method

Zest the limes and place half of the mixture into a plastic container with extra caster sugar. Allow this to dry out in a non damp area of your kitchen. If you have time do this the day before serving the tarts. This will allow the sugar to crystalise with the zest and you will have a great topping for your tarts.

Place all remaining ingredients, bar the pre-cooked cases into a large metal bowl. Whisk together well then place covered on the bench.

You will need to create a water baine on your stove. To do this I use a saucepan or large pan that will fit the bowl on top. Fill half way with water and bring to a simmer. Once simmering place the bowl of mix on top. Using a wooden spoon, stir constantly until the mix thickens and coats the back of the spoon. If you prefer to use a sweets thermometer then you should reach approx 112 deg Celsius.

Take the curd off the stove and allow to cool. If using for the next day. Place in the fridge covered. If wanting to use straight away - place into a piping bag and fill pastry cases. Allow to set in the fridge for at least 1/2 an hour. 

Top tarts with crystilised lime zest and serve on platters.

I have added vanilla and cardamom to allow the taste to have a more smooth rather than tangy taste. You may like to omit these or infuse other flavours instead. Even using fine, mild,  chilli powder instead of cardamom can change this dessert completely. 

Garnish for high end parties: I have used crystalised flower petals, finely ground pistachios, macadamia brittle... the world is your oyster so create your own design.