Category Archives: Carlton

The food of LOVE – ZABAGLIONE

Once again, thanks to http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html for providing us with this recipe.

ZABAGLIONE

Serves 2

2 egg yolks

2 tbsps caster sugar

4 tbsps Marsala or dry white wine

1 Put all the ingredients in the top of a double boiler, or in a bowl set over – not in – a pan of gently simmering water. Beat with a balloon whisk or an electric hand mixer until the zabaglione is thick, light and hot. Pour into two tall glasses and serve immediately.

2 Alternatively, if you want to serve it cold, continue beating the mixture off the heat, until it has cooled down completely.

Read more: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40sFRXvwB

So not all food has to be steaming hot and since it’s  still summer weather here in Australia, we can do with this recipe :)
  When it gets cold we can still use it except eat when still hot!

The food of LOVE – RUMP STEAK IN RED WINE SAUCE

 Here’s another recipe for red-blooded beef aficionados.

RUMP STEAK IN RED WINE SAUCE

Read more: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40sDfoVZz

2 x rump steaks (approximately 150g)

1 onion

1 clove garlic

1 anchovy fillet

1 level tbsp. chopped parsley

½tsp each dried rosemary and thyme

3 tsps lemon juice

25g butter

Salt and freshly ground black pepper

Pinch of ground paprika

150ml water

13g plain flour

100ml red wine

1 tbsp single cream

1 Peel and finely chop the onion and garlic. Drain and finely chop the anchovy

2 Mix the onion, garlic, anchovy, parsley, rosemary, thyme and lemon juice and rub this mixture into the steaks. Cover and leave to absorb the flavours for 3-4 hours.

3 Melt the butter in a pan and fry the steaks for ten minutes, over a low heat, turning just once. Season with salt and pepper and keep hot in a warm oven.

4 To make the sauce, add the water to the pan and stir, scraping up all the residue. Blend the flour with the wine and add to the sauce, and whisk with a small balloon whisk to get rid of any lumps.

5 Bring the sauce to the boil, then lower the heat and simmer for a couple of minutes over a low heat. Season the sauce with salt, pepper and paprika and stir in the cream. Serve the steaks with the sauce handed separately.
OK that’s something to get all hot and sweaty about indeed. Best with a friend. And a bottle of red too.

The food of LOVE – DEVILLED KING PRAWNS

Valentine’s Day Italian style supper recipes
Love and Linguini

Amore et Anti-pasta

DEVILLED KING PRAWNS

Read more: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40s9MBF5k

Italian style Valentine’s supper recipes

By WMNHFinch  |  Posted: February 12, 2016

Create a Roman style Valentine’s supper


DEVILLED KING PRAWNS

Serves 2

150g peeled, cooked, king prawns

Juice of half a lemon

Salt and freshly ground black pepper

Dash of chilli sauce

Pinch of caster sugar

1 tbsp olive oil

1 or 2 shallots

1 clove garlic

1 200gl tin plum tomatoes

½ tsp dried oregano

¼ tsp dried basil

75ml stock

20g butter

1 tbsp brandy

Chopped parsley for garnish

1 Spread the prawns out in a shallow, non-metallic dish, and sprinkle over the lemon juice, a good grind of pepper and a dash or two of chilli sauce, mix well, cover with clingfilm and set aside for half an hour to allow the flavours to develop.

2 Meanwhile peel and finely chop the shallot. Peel and crush the garlic clove. Then roughly chop up the tinned tomatoes.

3 Heat in a saucepan and sauté off the shallot and garlic until the shallot has softened, stir in the tomatoes and cook, stirring for ten minutes. Season with salt, freshly ground black pepper, a dash of chilli sauce, pinch of sugar, and the herbs. Stir in the stock and cook for a further ten minutes, then lower the heat as much as possible to keep the sauce hot, but do not allow it to boil.

4 Heat the butter in a frying pan, Wrain the prawns and pat dry with kitchen paper, and fry, stirring all the time until lightly golden all over. Remove from the heat, pour over the brandy and set alight. Once the flames have died down put the prawns into two individual shallow bowls and pour over the tomato sauce. Scatter with parsley and serve with crusty bread.

Read more: http://www.plymouthherald.co.uk/vaneintines/story-28716569-detail/story.html#ixzz40sChOUsF
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More tomorrow – it’s a meat dish. Beef.

Bastianich 1

Thanks to the LA Times at http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

From the title of Lidia Bastianich’s new cookbook, “Lidia’s Mastering the Art of Italian Cuisine,” you might be expecting an encyclopedic textbook, along the lines of Julia Child’s classic masterwork from which it borrows the name. This book, the 14th from the popular restaurateur and public television cooking show star, is not that book — which is not a criticism at all. After all, we already have a good comprehensive guide to the basics of Italian cooking: “Essentials of Classic Italian Cooking” by the late Marcella Hazan.

More on this later, sounds good so far!

Banksia Hospital

Hospital
A man wakes up and finds himself in a hospital room in Banksia, one with only himself in it. He has no recollection of how he got there. While pondering it, his bedside phone rings, and he answers it. A doctor on the other end identifies himself, and tells the man: “I have really bad news. You’re very sick. After your collapse yesterday, we ordered several tests, and got the results back this morning. I’m afraid you have Avain flu, Ebola, and you’re positive for HIV and hepatitis.”
Stunned, the man asks “Well, what’s next!? What are you going to do?”The doc replies: “Well, for starters, we’re putting you on a strict diet of only pizza.” The patient asks: “Will that really help me, doctor?””No”, the doc responds. “But it’s all we can fit under the door.”

 

Joseph Trivelli’s Carlton recipes for pear ice cream

OK so a meal’s not complete without dessert is it?

Here’s the final post from the Carlton cafe, I moved from the Hurstville one, nothing like a broad range of experience is there.

Joseph, in The Guardian article helps us out again.

'An old-style recipe that ought to be eaten the day it’s churned': simple pear ice cream.

Even in the cold months there is no better sweet than ice cream and despite making it in my day/night job the wonder of doing it at home is not lost on me. This is an old-style recipe that ought to be eaten the day it’s churned. With its thick texture it’s as comforting as an ice can be, especially if you drench it in cheap brandy.

Serves 4-6
double cream 300ml
whole milk 100ml
ripe pears 600g
golden caster sugar 180g
vanilla pod 1

Peel, core if necessary, and cut the pears into small pieces. Cook in a pan on a high heat with the vanilla pod halved lengthways to allow the seeds to come out. Once they are soft and more liquid, add the sugar. Stir to dissolve, then chill until completely cold, and purée in a blender. Stir in the cream and milk and churn in an ice-cream machine before freezing for two hours. If you don’t have a churner omit the milk and whisk the cream until very thick before folding into the pears and freezing.

Joseph Trivelli is co-head chef at the River Café, London

So there you have it, try it yourself to be sure, and if you’re feeling too lazy try a Redhorn dessert here.

The Varied Tastes Of Bexley North Pizza 

 

Courtesy of one of the WordPress blogs and the author Staciec Howard..

Pizza is a universal food enjoyed in various parts of the world with some styles being incredibly popular and widely known throughout the Australia. Most of us have heard of Neapolitan or the rectangular shaped Sicilian style pizza, but do you really know what they are or what about the many other delicious types that can be made right in your own kitchen?

Here is a list of some regional styles of pizza popular in the Australia and the ingredients you will need to make them.

The most popular Bexley North Pizza style of pizza is a deep dish type that is often cut into square pieces instead of the usual pie or triangular shaped slices and features a thin yet tender and buttery tasting crust. Plenty of seasonings are used for making the tomato sauce that tops this style of pizza that will most always have copious amounts of mozzarella cheese along with a variety of toppings.

Detroit style pizza is similar to the Sicilian variety and is known as “Italian bakery style” pizza in other regions of the country outside of Michigan. Popular toppings for this type of pizza include pepperoni, mushrooms, and olives.

This square shaped pizza features a deep dish style crust that is baked twice, first without the toppings and then with the tomato sauce and toppings resulting in a chewy crust. The doughfrom Bexley North Pizza  is often brushed with butter to create a golden brown crust and they can be flavored with seasonings like garlic or onion.

There are actually a few types of Neapolitan pizza with perhaps the most widely known being the pizza Margherita which consists of fresh basil and tomato sauce along with buffalo mozzarella cheese. If you like anchovies, use them with the same ingredients needed for the Margherita style to make another Neapolitan style pizza, the Napoletana.

New England style pizza is also often called New England Greek style and it’s popular over the world also in Australia. Tomato sauce seasoned heavily with oregano is a primary ingredient along with mozzarella or a blend of mozzarella and cheddar cheeses. Other toppings to use for making this style of pizza include thinly sliced onions or green peppers, mushrooms, and thin pieces of sausage.

Round with ideally a crispy crust, Bexley North Pizza is eaten by the “pie” or by the slice either starting from the narrow triangular end or folded in half. In order to keep the crust as crispy as possible, these pizzas should only be topped with one or two items with mushrooms, pepperoni, and sausage topping the list of favorites.

Although round in shape, this type of pizza is typically cut party-style into pieces resembling squares and is topped with a blend of three cheeses, provolone, Swiss, and white cheddar.

That’s Swiss cheese, not Swiss chocolate. But what if …?

Carlton; Pizza – A Slice Of Heaven Revisted

Thanks to William Hargreaves for this contribution.

Levine takes his pizza seriously. He consumed over a thousand slices in twelve months, in twenty states and several countries. The result of this journey, Pizza a Slice of Heaven, is a volume dedicated to America’s favorite food.

He reviews all manner of Carlton Pizza. He tries the fantastic as well as the mediocre. He begins his quest at the source of all Carlton pizza in Australia, Italy. He samples pizza from the East to the West Coast and many places in between. His focus is on pizza so memorable that his heart pounds just thinking about it. Levine has developed his own rubric for rating pizza. He notes the criterion is the fuel source, the oven, the crust, the mozzarella, the sauce and the balance.

This book is more than just a review of great pizza. Within these pages are adventurous tales filled with pizza obsession, passion, heartbreak, and enlightenment. You will even find a cure for the dreaded Pizza Burn. Pizza Burn occurs when searing hot cheese meets the unprotected roof of your mouth. He also includes a pizza recipe for the home cook. Ed Levine has done his homework.

I recommend Pizza: A Slice of Heaven! Without hesitation or reservation. This is a wonderful book for anyone who ever enjoyed a pizza. Levine does not sugar coat any of his reviews or recommendations. The book is totally opinionated and therein lies its charm.

Carlton Pizza is healthy. Since you are making your own pizza, you have total control over the ingredients used. I encourage you to use the freshest ingredients available. The old standards, pepperoni, sausage, tomato sauce, and various cheeses, like mozzarella, make excellent toppings for pizza. There are many vegetables that can be used for pizza as well, including fresh garlic, tomatoes, eggplant, peppers, onions, mushrooms and zucchini. Fresh seafood such as shrimp and clams can also compliment your pizza. Experiment. You will create new taste sensations. You are only limited to your imagination when deciding what to put on your pizza.

You will save lots of money. You will be amazed at how economical it is to make your own pizza. The actual price of putting together a quality pizza at home is much cheaper than buying at a pizzeria. One way to save money is by purchasing ingredients on sale. You can multiply your savings by obtaining items in bulk at a food discount warehouse. For example some items like mozzarella cheese can be purchased in bulk. Use what you need, and freeze the rest to be used the next time you make pizza. The savings of buying your ingredients in bulk is substantial.

Making pizza is fun. Pizza can be a wonderful group activity. When you make pizza, you can get everyone around you involved in some part of the process. Pizza is also an enjoyable family activity. All kids love making pizza. Pizza is a fun activity which can be enjoyed not only by families but by singles as well. When you make pizza, you make magic happen.

Still not convinced you can make Carlton Pizza? Here are some steps you can take to painlessly, create your own pizza. Start with a frozen shell purchased at a supermarket. This is a good way to begin to learn how to make your own pizza. You are in complete control of what toppings you will use.

So jump up and get into it. It’s totally up to you what you do. If you only want to call us for a home-delivery, that’s OK too.

Joseph Trivelli’s Hurstville recipes for pasta e patate

Still in that cafe in Hurstville.

The first recipe looked good so here’s another.

Thanks to The Guardian for the story.

Joseph Trivelli is co-head chef at the River Café, London

'I am a sucker for double carbs': pasta e patate.

New potatoes may be behind us, but using a floury Maris Piper for this dish might be a mistake. I’d favour something in between, like Roseval or Nicola, which gives the required consistency while retaining its character.

Serves 4-6
potatoes 450g
short pasta 300g, such as penne
extra-virgin olive oil
red onion ¼, peeled and diced
garlic 2 cloves, chopped
pancetta 50g, cut into cubes
celery 1 stick
parmesan 100g, grated – and a couple of pieces of rind
salt and pepper

Peel and cut the potatoes into 1cm cubes. Slice the celery similarly. Warm a good pour of oil (enough to cover the bottom of the pan, about 15-20ml) into a large pot and gently sweat the onion on a low heat for about 8 minutes, until it becomes translucent. Add the garlic and pancetta and turn up the heat to medium. When they are frying add the potatoes, celery and cheese rinds. Only allow them to begin cooking around the edges, stirring all the while so they don’t stick while you boil a kettle of water.

Add the pasta and cover with boiling water by about 1cm. You will need to keep adding water little by little to the pasta and stir frequently to allow it to cook evenly and avoid it sticking. The idea is to achieve a thick, creamy consistency by the time the pasta is cooked, drier than a soup but wetter than a regular pasta. Adjust the seasoning and serve with olive oil and grated parmesan.

OK that looks good. I can see me doing that one over the coming weekend. If I lose too much time before then I’ll try the menu at Redhorn :) !

classic Italian recipes 4 Apple and almond cake

Thank you The Guardian for yet another luscious recipe. Thanks too to Joseph Trivelli.

Slice of the action: apple and almond cake. You may well need some cream, too.

 

Slice of the action: apple and almond cake. You may well need some cream, too. Facebook Twitter Pinterest
Slice of the action: apple and almond cake. You may well need some cream, too. Photograph: Jean Cazals for the Observer
This is a very light cake that shows off the apples delicately, but like a pie it could handle some cream.

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Serves 4-6
butter and breadcrumbs for the tin, unless it has to be dairy and gluten-free almonds 300g, whole with skins on
apples 300g, sharp fruit
eggs 4, separated
caster sugar 250g
potato flour 70g
lemon zest of 1
amaretto 30ml

Heat oven to 160C/gas mark 3.

Butter and crumb a 24cm cake tin. If the almonds are dusty rub them with a towel, but don’t peel. Chop them finely in a food processor. Wash the apples, core and coarsely grate. In a bowl mix the yolks with a rough half of the sugar and whisk until lighter in colour. Then add the almonds, apples, potato flour, lemon zest and amaretto.

Whisk the whites into stiff peaks, adding the rest of the sugar once they begin to hold. Mix a spoonful of whites into the almond mix to loosen and then carefully fold in the rest, retaining as much volume as possible. Gently transfer to the prepared tin and bake for a about 50 minutes.

Joseph Trivelli is head chef at the River Café, London and O had something like thisin Marrickville the other day.

A meal’s not a meal without a dessert.