Rum 'n' Coke Ribs and 'My Grill' by Pete Evans - Book Review

"Nothing comes between this book and me!", Mr J exclaimed, clutching Pete Evans's My Grill cookbook tightly to his chest, right after he spotted the Rum 'n' Coke Ribs recipe.

We will get back on that a little later. Let's talk about the book first, shall we?

Pete Evans has taken an Aussie layback approach to this cookbook. It's all about stress free cooking and relaxed entertaining. Barbecue is such a big part of the Aussie lifestyle. Entertaining with family and friends over a barbecue is something we do on a regular basis. There are plenty simple, yet scrumptious, recipes in this cookbook that will tempt you or your bloke to pick up the tong and fire up the barbie.

Sirloin Steak with Cafe de Paris Butter

T-bone Steak with Chimichurri Sauce

Camp ground friendly breakfasts - Egg with Chorizo, French Toast with Figs, Pancakes with Cinnamon Bananas - and easy dinners prepared in camp ovens - Camp Oven Pork Belly with Chilli Caramel, Camp Oven-Roasted Leg of Lamb with Port and Onions - will make you want to camp out, rug up and snuggle by the camp fire. Most of the camp oven recipes can easily be converted into oven or slow cooker recipes, making it possible to indulge in winter time.

Eggs with Chorizo

Pancake with Cinnamon Bananas

Camp Oven Pork Belly with Chilli Caramel

The Australian food scene is like a giant melting pot. Multicultural influences on Modern Australian cuisine are heavily reflected in Pete Evans' cookbook. Be it Asian, Middle Eastern, African or European, he has adopted the best and given them to us:

Barramundi Fillets in Bamboo Leaf with Black Bean & Chilli Sambal

Homemade Merquez Sausages

Piri piri Chicken Burger

Being a continent (or just a big island?) with amazingly long shorelines, Australia has an abundant supply of fresh seafood. It's therefore no surprise that seafood features a lot in this cookbook:

Wok Fried Blue Swimmer Crabs with Thai Basil & Eggplant

Calamari with Grilled Fennel & Burnt Lemon Dressing

Yes, it's a barbecue cookbook. However, there is no lack of lighter fair. Pete Evans has demonstrated that barbecue cuisine is not all about putting a snag or steak on the barbie. You can be innovative, you can think outside the box, and create some truly flavoursome dishes.

Ocean Trout with Simple Green Mango Salad

Seared Scallops with Green Tea Noodles

A highlight of this cookbook is that Pete Evans shares some of his favourite family and friends recipes with his readers. He has included the Burger recipe he himself cooks on the barbie, his mum's Steak Sandwich, his brother in law's favourite Fish in Foil and the Mussel Gazwah recipe by Gary Fishwick, the head chef of the eco-lodge Paperback Camp in Jervis Bay. The recipe I am most excited about is the Lamb Tagine by his friend Ian 'Herbie' Hemphill, the owner of Herbie's spices, which uses his favourite tagine spice mix comprising of paprika, cardamom, chilli and allspice.

Pete's Burger

Udo's Fish in Foil with Tamarind, Coconut Milk & other Aromatics

Although there are only a handful of vegetarian dishes, there is enough of variety to cater for your vegetarian guests.

Chilli Bean Quesadillas

The only two grilled fruit recipes definitely make me crave for more from Pete.

Barbecue Peaches with Amaretto (top)
Barbecued Figs with Mascarpone & Honey (bottom)

There are plenty of cocktails and mocktails to get excited about. One particular one worth mentioning is the Breakfast Martini created by Salvatore Calabrese in London that uses everyday ingredients including marmalade!

Breakfast Martini

Paloma and Fish House Punch

Now back to the ribs. No surprise here. Mr J picked up the cookbook and braved the cold breeze to sizzle up this Rum 'n' Coke Ribs for dinner.

Man and ribs, rum and coke, they are perfect together.

"Am I subjective in reviewing this book?" "Yes", I am not afraid to admit. But, how can I not be subjective regarding a cookbook that made Mr J wanna cook for me?

Rum 'n' Coke Ribs Recipe
(Adapted from My Grill by Peter Evans)
Serves 2

Ingredients

2 racks of American-style Pork Ribs

Marinade:
250 ml (9 fl oz / 1 cup)rum
750 ml (26 fl / 3 cups) cola
300 ml (10 1/2 fl oz) tomato ketcup
1-2 dashes of Tabasco sauce
2 garlic cloves, minced
4 tbsp hoisin sauce

Method:

1. Combine all the marinade ingredients in a bowl, then place the ribs in a non-metallic dish and cover with the marinade. Refrigerate overnight.



2. Preheat the barbecue hotplate to low-medium. Place the ribs in a baking tray, and cook on the hotplate to low-medium. Place the ribs in a baking tray, and cook on the hotplate, covered, for 1 hour 15 minutes, basting the ribs every 20 minutes with the marinade.
   
   

   

3. Remove from the baking tray and cook the ribs on a medium barbecue hotplate for 5 minutes on each side, or until caramelised and lightly charred.

   

4. While the ribs are cooking, place some of the marinade in a saucepan on the barbecue, bring to the boil and reduce by half to serve as sauce with the ribs.

Note: Have plenty of napkins on hand as you will definitely have sticky fingers. Oh, and remember to have extra rum and coke on hand for the chef.

Thank you to Murdoch Books for sending me the review copy.

MY GRILL - FOOD FOR THE BARBECUE
by Pete Evans

Chef, restaurateur and TV presenter Pete Evans is fired up about a subject very close to his, and every man's, heart - the barbecue. Tongs in hand, Pete takes you through three chapters of sizzling recipes starting with a weekend away, through to a lazy afternoon barbecue, finishing with a more stylish evening affair. Each chapter also contains cocktails to add a little fuel to the fire.

Pete's award-winning restaurants include Hugo's Manly, Hugo's Bar Pizza and Hugo's Lounge in Sydney and the Pantry in Brighton, Victoria. His television work has included Channel Nine's daily food show 'Fresh', the series 'Fish', sixty episodes of 'Home' for the Lifestyle Channel and a documentary, 'Cooking for our Princess Mary'. Pete lives in Bondi with Astrid and their daughters, Chilli and Indii. Pete Evans has built a reputation as a chef, restaurateur, television presenter and (his personal favourite) fisherman. My Grill is his third book.

Published November 2009 by Murdoch Books
256 pages, Hardback
260 x 210mm
AU $49.95 (available on Fishpond and Booktopia)
ISBN 1741965438

Mini Dutch Bossche Bol Croquembouche Cupcakes - Daring Bakers' May 2010 Challenge

I am extremely excited when this month Daring Bakers' Challenge was announced. Mr J and Miss C adores Profiteroles especially the Dutch version called Bossche Bol.

Bossche Bol is made by filling choux pastry with sweetened whipped cream and glazing it with melted chocolate. A typical Bossche bol has a diameter of about 12 cm which is larger than the standard size of profiterole.

Ideas started brewing in my mind. I remember seeing a cupcake recipe called toffee tumblers in an Australian Women's Weekly cookbook that uses mini choux to decorate the cupcakes. Hence, this Mini Dutch Bossche Bol Croquembouche Cupcake is born!

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Pate a Choux (Choux Pastry) Recipe
Yield: About 200 mini choux

Ingredients

¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs

Method:

1. Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.
2. Preparing batter: Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.
3. Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.
4. Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.
5. Add 1 egg. The batter will appear loose and shiny.
6. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.
7. It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.
8. Piping: Transfer batter to a pastry bag fitted with 1 cm plain tip. Pipe about 200 tiny dollops pf pastry (about 1/2 level teaspoon). Pipe choux about 2 cm-part in the baking sheets.

   

9. Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.
10. Baking: Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 7 minutes.
11. Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 14 minutes more. Remove to a rack and cool.
    Can be stored in a airtight box overnight.

    

12. To assemble: Cut a 2 cm deep hole in the centre of each cupcake (I use Magnolia Bakery vanilla cupcakes. recipes follows).

    

13. Fill will freshly whipped cream (recipe follows).

    

14. Replace lid.

    

15. Spread tops of cupcakes with a little more cream.

    

16. Top with a layer of mini choux.

    

17. Stack remaining mini choux on cupcakes dipping each in a little cream.

    

18. Make chocolate glaze (recipe follows), drizzle over mini choux.

Vanilla Cupcakes:
I use vanilla cupcake recipes from Magnolia Bakery Cookbook. Recipe can be found HERE. Makes 24 cupcakes.

Sweeten Whipped Cream:
Whipped 300 ml fresh cream with 1 1/2 tbsp of castor sugar until soft peak form.

Chocolate Glaze:
8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I use Lindt 50% dark chocolate). Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.

Mango and Coconut Muesli with Exotic Fruits

Today I will leave you with this fantastic muesli recipe. It's extremely easy to prepare and you can make it the evening before and wake up to a wonderful breakfast. Something a little fancy, a little extra-ordinary from the usual cereals or toasts.

Mango and Coconut Muesli with Exotic Fruits
(Adapted from Botanical by Paul Wilson)
Serves 4-6

Paul Wilson - "Muesli can be extremely versatile. In most recipes rolled oats are reconstituted with water then mixed with yoghurt and grated fruit such as apples and pears. In this recipe you soak the oats with fresh juice and add whatever fruit it is in season that will marry well with the fruit juice you have used. Try adding fresh vanilla too, and various combinations of dried fruit and nuts. This coconut muesli is ideal for summer."

Ingredients

Muesli:
150 g dried mango, cut into short pieces
250 ml pineapple juice
170 g rolled oats
200 ml coconut milk
1 vanilla pod, split and scraped
100 g natural yoghurt

Exotic Fruits:
500 ml pineapple juice
Pulp of 2 fresh passionfruit
4 rings ripe fresh pineapple, thinly sliced
1/4 banana, peeled and sliced on the angle
1 kiwi fruit, peeled and sliced into rounds
4 lychees, peel, halved and stoned
1/2 mango cheek, sliced
1 small slice watermelon (about 5 cm diameter), rind removed and sliced into triangles
4 strawberries, cut into 3
Cherries to garnish

Note: You can mix and match any of the the fruits. I use passionfruit, banana and kiwi.

Method:

1. Combine the dried mango, pineapple juice and rolled oats. Leave to soak in the refrigerator overnight, for about 6-8 hours.
2. Strain any excess pineapple juice from the oats. Combine the coconut milk and vanilla seeds, and mix well before combining with the yoghurt. Combine with the oats and mango.
3. For the exotic fruits, combine the pineapple juice and about half of the passionfruit pulp. Add the prepared fruit, except the cherries, to marinate in the juice for at least 1 hour in sealed container in the refrigerator. Strain the fruit (the leftover juice can be used for making smoothies).
4. To serve, arrange the muesli in a tall glass or martini glass and decorate with the prepared fruit. Spoon over the remaining passionfruit pulp and garnish with cherries.

Duck a L'Orange and Tony Bilson's Fine Family Cooking - Book Review

A timeless classic that will never go out of date.

This Fine Family Cooking cookbook by Tony Bilson - named the Godfather of Australian Cuisine - was first published 15 years ago. However, it is still very relevant for today's cooking because it provides hints and insights into classical cooking techniques and dishes that are served by many of today's cooks.

300 recipes were carefully chosen to suit the home cooking environment. The different sections in the book cover all bases from daily cooking for the family to creating fine fair for guests. No dish is too complicated, making it possible to create restaurant quality dishes at home.

'The Wine Merchant', a chapter dedicated to cooking with wine, is one of the chapters that I love. From Chicken in Riesling to Boeuf Bourguignonne, I can see myself cooking a lot of dishes from this section.

How can girls not like 'The Patisserie' section? It covers a variety of great desserts, from the basic Creme Anglaise, Crepes and Mousse to the more advanced Pastries, Cakes and Breads. Classics like Creme Brulee, Souffle and Bavarois are not neglected.

'The Fruiterer' and 'The Greengrocer' are all about fruits and vegetables. These sections create awareness of seasonal produce and what best to do with them. Tart of Spring Vegetables, Gratin of White Asparagus, Creme Renverse a L'Orange and Grilled Figs with Marc de Bourgogne are the stand outs.

Pomme Anna (as seen on Masterchef)

'The Fish Merchant', 'The Butcher', 'The Poulterer' and 'The Game Supplier' see Tony Bilson preaching the importance of getting to know your local suppliers. These are the chapters that are full of wonderful recipes that will help you with your planning for family dinners and party menus. From posh French fair of Roasted Lobster with Herb Butter (as seen on Masterchef), Mud Crab in Champagne Sauce and Festive Orange Glaze Ham to the more humble Roast Chicken and Chicken Pie. You will be spoilt for choice.

My favourite chapters are 'The Cheese Shop' and 'My Delicatessen'. You can easily see why from these pictures:

Baked Ficelles with Gruyere

Fromage Blanc with Raspberries

Prosciutto with Figs

The occasional Asian inspired recipes such as Green Chicken Curry and Chicken with Ginger and Chili Pepper show how Australian cuisine is being molded and shaped by the influence of neighbouring countries and the influx of immigrants.

Last but not least, an Australian cookbook can't be complete without a section for 'The Barbecue'. Tony Bilson tells us he first learnt to cook at the barbecue (like many Australian men). Kangaroo Sate and Whole Lobster Baked in Seaweed show us the more quirky side of him.

The first recipe I picked is this Duck a L'orange (as seen on Masterchef) because, like so many other recipes in this cookbook, it's a great French classic.

Duck a L'Orange (Breast of Muscovy Duck with Orange and Figs) Recipe
(Adapted from Tony Bilson's Fine Family Cooking)
Serves 8

Ingredients

4 muscovy duck breasts
Salt and freshly ground black pepper
1 tsp chopped fresh thyme leaves
3 tbsp clarified butter

Glaze:
Juice of 1 orange
1/2 tsp grated orange rind
2 tbsp honey
2 tbsp sherry vinegar

Sauce:
3/4 cup (185 ml / 6 fl oz) duck stock (recipe follows)
2 tbsp sherry vinegar
2 tbsp cassis
1 tbsp butter

Garnish:
6 black figs, quartered
2 oranges, peeled and segments

Method

1. To make the glaze: Boil the ingredients together in a small saucepan until the quantity is reduced by one-half.
2. To cook the duck: Season the duck breasts with salt, pepper and thyme. Melt the clarified butter in a heavy frying pan or skillet over a medium heat. Place the duck breasts flesh side down in the pan. When they are well browned, turn and cook for 5 minutes on the skin side. Remove the breasts to a flat baking sheet and brush the skin with the glaze. Cook the breast under a griller (broiler) at a medium heat for another 5 minutes, then set aside in a warm place for 10 minutes.

1. To make the sauce: Deglaze the frying pan or skillet with the stock, vinegar and cassis and reduce the liquid by one-third. Pass the sauce through a fine strainer into a saucepan. Whisk the butter into the sauce.
2. To serve: Serve the duck breasts medium to medium rare. Carve into 1 cm (1/3 in) slices and arrange them in a fan shape on the plates. Spoon the warm sauce around the meat. Heat the figs and orange segments in the oven or under a griller and arrange them decoratively on the plates. Pureed spinach, sweetened with a little pear puree, make and excellent accompaniment.

Duck Stock Recipe
Makes 4 cups

Ingredients

1 kg (2 lbs) duck bones (carcass)
2 tbsp duck fat
1/2 onion, diced
1/2 carrot, diced
1 stick celery, diced
1 chopped tomato
1 tbsp tomato paste (puree)
3 thyme sprigs
1 bay leaf
2 cups (500 ml / 16 fl oz) white wine
4 cups (1 litre / 1 3/4 imp. pints) water

Method

1. In a large saucepan, heat the fat and brown the bones over a high heat. Add the vegetables and brown over a medium heat. Add the tomato paste (puree), thyme and bay leaf, and cook until the tomato begins to brown.
2. Add the wine and water and bring to the boil. Skim any scum from the surface of the stock and simmer for 1 1/2 hours. Strain the stock through a fine sieve or muslin. Cool the stock and then refrigerate it. It will keep in the refrigerator for several days and can be frozen.

Thank you to Murdoch Books for sending me the review copy.

FINE FAMILY COOKING
by Tony Bilson

"Tony Bilson's Fine Family Cooking is the kitchen companion from Australia's original master chef to the master chefs of the future. It provides home cooks with a repertoire of recipes and techniques to create restaurant-quality dishes at home. First published 15 years ago, Fine Family Cooking's recipes are as relevant now as they were then, and this kitchen classic has been used to inspire and instruct competitors in the current series of 'Masterchef Australia'."

Published May 2010 by Murdoch Books
256 pages, paperback with flaps
215 x 279mm
AU $39.95 (available on Fishpond and Booktopia)
ISBN 9781741969894