Recently took a trip to Sunnybank in Brisbane to get some stuff, came away with a plan
Red roast pork(char su) with green tea soba noodles and Korean soy and chilli dressing.
Image attached is my first crop of home grown Asparagus. Planted about 6 months ago in Brisbane Australia and after allowing the growth of full shoots and flowers(which are quite pretty) I have been able to harvest 4 spears that have risen above the soil surface.
I took this opportunity to Photograph them as you see in the image as well as stitch a panorama for my Macro Pano Food series.
mission – create calzone for morning tea.
accepted – make flat bread recipe. mm the smell of growing yeast, the feel of dough and the anticipation of cooking and eating. while proving prepare a fresh tomato base and cut items for the filling. portion dough, roll out, paste half with tomato add cheese and topping. fold over into a half moon and seal edge( now how does that edge fold go?) really any edge will do, the more rustic the better. allow to prove, brush with oil, sprinkle with salt flakes and bake until perfect. oh! the smell, the colour, the warm home just baked feeling you get, Totally worth it. the eating is good to, like a perfect climax to the best movie(s#x).
Today’s mission was to create hot cross buns for the girls at Brisbane girls grammar school. Make the ferment, make the dough, prove for 40 mins, knock back prove for 20 mins, weigh and ball into trays, prove until double , brush with egg wash, pipe on the cross(just flour, oil and water), bake in old stony (our ancient bakers oven), turn often to escape the shocking hot spots, cool in tray for 5 mins, dust with icing mix and return to oven to melt the sugar a little. Alternatively make a sugar syrup and slap in on top with pastry brush like your painting a fence(this will create a creamy fondant icing). Turn out of tray and savour the magic smell of yeast and spice before you tray and serve.
Ok what special lunch did we have today.
Roasted vegetable parcels.
In a tray place some oil, whole garlic, chopped onion, herbs( rosemary, basil), sweet potato pieces and some pumpkin pieces. Roast on 200 for about 40 minutes stirring to ensure even colouring and now burning.
Rough dice carrot, sweet potato and pumpkin. Splash some oil in a tray and roast carrot for 10 minutes, add pumpkin and sweet potato and roast until just soft, not mushy.
Cool both trays, when cool mash the roast garlic and onion tray just enough to ensure the garlic cloves have broken up. The small amount of pumpkin and sweet potato will make a binding mix. Stir through the cooled veg dice and add some baby spinach.
Now wrap in puff pastry like a sausage roll but flatten the ends so it looks a bit like a bonbon, brush with egg wash, cut three slits in the top then bake and eat with some tomato relish.
Defiantly worth the work. The sweetness of roasted garlic, carrots and pumpkin with the fresh herb flavour and crisp pastry, wow!!!!! Tastes great.
While baking some muffins today I realised how much I love blueberries when they cook whole in muffins. The way they explode like little volcanoes and make the kitchen smell sooooooo good. Mmmmm, why don’t muffin trays come as a bakers dozen, maybe no one will notice.
The very first job I had. Yes Montecarlo biscuits from scratch. Mmmmm still one of my favs. Sweet shortcrust biscuits( almost shortbread but not quite) sandwiched with apple raspberry jam and butter cream swirl. Serve chilled has always been my preference. The remainder of the first day and many from then are a blur now, but the skills knowledge and techniques remain clear. For me the best of my apprenticeship looking back would have to be the fantastic people and memories that shaped who I am today. The incredible food, produce, recipes, services etc I believe helped create my true passion for all things food.
Next entry I’ll try to recall some of the excellent meals I helped prepare and serve.