Thought these things would go well together so gave it a try. Turned
out fracking tasty.
For the crêpe batter:
2 eggs
2 egg yolks
3/4 cup water
1/2 cup milk
1 cup plain flour
1/2 tsp salt
1 tbsp melted butter
For the filling:
A few rashers of bacon
Goats cheese 1 tsp to 1 tbsp per crêpe
Maple syrup
A few drops of lemon juice per crêpe – don't go crazy though.
Combine all the crêpe mix ingredients together in a bowl and blend for
1 minute on high with a stick mixer or blender. Refrigerate batter for
one hour then make crêpes. Spread goats cheese on edge of crêpe, place
bacon on top then drizzle maple syrup along the bacon and add a few
drops of lemon juice. Roll up crêpe and shove into crêpe hole. I think
avocado would also work. Now to figure out what herbs to chuck in
there.
Sunday, December 19, 2010
Saturday, June 19, 2010
Yalumba Signature 1996
Yalumba Signature 1996, Cabernet Shiraz.
Acquired: Local IGA $50
Last Langtons auction price: $46 (2010).
I have no idea how long IGA has been keeping this 6 pack of Yalumba Signature 96 but this particular bottle is in great condition. Cork was in perfect condition as were the levels - only 1mm of stain on the cork. Ullage = 1cm from capsule.
Upon opening there was an inital burst of cedar on the nose. Loads of oh so sweet juicy juicy sweet cedary plums on the palate. Not the big monster it probably was on release....of course. Wherever this has aged it has been looked after quite well. For $50 I might end up buying the rest of their stash. This unusual IGA also has a random selection of other aged wines under the counter which I dont understand ?!?!!. Perhaps this suburb buys mostly quaffers or beer? Have they been on sale since original release or were they acquired at auction! Time to ask the manager.
My value ratings have changed quite a bit with wines over $40. But considering this has been looked after well and not some dodgy bottle kept in the back of someones ute in Darwin for 14 years i think it is pretty good value = 4/5
Acquired: Local IGA $50
Last Langtons auction price: $46 (2010).
I have no idea how long IGA has been keeping this 6 pack of Yalumba Signature 96 but this particular bottle is in great condition. Cork was in perfect condition as were the levels - only 1mm of stain on the cork. Ullage = 1cm from capsule.
Upon opening there was an inital burst of cedar on the nose. Loads of oh so sweet juicy juicy sweet cedary plums on the palate. Not the big monster it probably was on release....of course. Wherever this has aged it has been looked after quite well. For $50 I might end up buying the rest of their stash. This unusual IGA also has a random selection of other aged wines under the counter which I dont understand ?!?!!. Perhaps this suburb buys mostly quaffers or beer? Have they been on sale since original release or were they acquired at auction! Time to ask the manager.
My value ratings have changed quite a bit with wines over $40. But considering this has been looked after well and not some dodgy bottle kept in the back of someones ute in Darwin for 14 years i think it is pretty good value = 4/5
Monday, April 26, 2010
Char Siu and Fennel Roast Chickeny Goodness
1 tbsp Spanish Spice Rub (Table of Plenty, available at coles or woolies)
2 tbsp Fennel Seeds
Char Siu Sauce (Chinese BBQ sauce)
Olive Oil
Butter
1 bunch of fresh Tarragon
1 bunch of fresh Thyme
1 Chicken
Assorted veges to roast.
180 C Oven
disposable gloves
100 mL Chicken stock
Peel veges and chop into roughly 1.5-2 cm cubes. Place veges in a plastic freezer bag then put in a good dollop of olive oil.
Twist top of bag closed and evenly distribute oil over veges by shaking and rotating bag.
Pour in 1 tbsp of the fennel seeds then re-close bag and evenly distribute seeds over veges.
Pour out the veges into baking tray.
Put gloves on and gently shove 2 x 1cm cubed pieces of butter under skin of chicken breast on both sides, then stuff the tarragon and thyme with the butter.
Alternatively crush up the herbs with the butter and jam it under the skin.
Put chicken in the baking tray and using a knife evenly distribute some of the char siu sauce over the chicken. Also, liberally pour it over the veges.
Sprinkle some salt flakes and the remaining fennel seeds onto the chicken then dust the Spanish rub over the chicken and veges.
Spray oil over the chicken then cook at 180 C for about 1 hour and 20 minutes or until the juices run clear.
If skin has not turned crispy and caramelised grill for no more than 2 minutes and watch very closely.
Remove Chicken and veges from roasting pan and place on a dish and cover with foil.
To make sauce try to remove as much oil/fat as possible from the drippings then add ~100 mL of chicken stock over high heat until all the char siu residues dissolve.
Reduce and/or thicken with corn starch if to desired consistency, pour into gravy separator or spoon off any remaining fat and oil.
Serve with rocket and feta salad with balsamic glaze.
http://www.tableofplenty.com.au
Table of Plenty
2 tbsp Fennel Seeds
Char Siu Sauce (Chinese BBQ sauce)
Olive Oil
Butter
1 bunch of fresh Tarragon
1 bunch of fresh Thyme
1 Chicken
Assorted veges to roast.
180 C Oven
disposable gloves
100 mL Chicken stock
Peel veges and chop into roughly 1.5-2 cm cubes. Place veges in a plastic freezer bag then put in a good dollop of olive oil.
Twist top of bag closed and evenly distribute oil over veges by shaking and rotating bag.
Pour in 1 tbsp of the fennel seeds then re-close bag and evenly distribute seeds over veges.
Pour out the veges into baking tray.
Put gloves on and gently shove 2 x 1cm cubed pieces of butter under skin of chicken breast on both sides, then stuff the tarragon and thyme with the butter.
Alternatively crush up the herbs with the butter and jam it under the skin.
Put chicken in the baking tray and using a knife evenly distribute some of the char siu sauce over the chicken. Also, liberally pour it over the veges.
Sprinkle some salt flakes and the remaining fennel seeds onto the chicken then dust the Spanish rub over the chicken and veges.
Spray oil over the chicken then cook at 180 C for about 1 hour and 20 minutes or until the juices run clear.
If skin has not turned crispy and caramelised grill for no more than 2 minutes and watch very closely.
Remove Chicken and veges from roasting pan and place on a dish and cover with foil.
To make sauce try to remove as much oil/fat as possible from the drippings then add ~100 mL of chicken stock over high heat until all the char siu residues dissolve.
Reduce and/or thicken with corn starch if to desired consistency, pour into gravy separator or spoon off any remaining fat and oil.
Serve with rocket and feta salad with balsamic glaze.
http://www.tableofplenty.com.au
Table of Plenty
Friday, January 22, 2010
Capital Tasters Round 6 - Courgette. Wed 20 Jan 2010
The Wines:
Veuve Clicquot NV
Veuve Clicquot 2002
Tyrrell's Vat 1 Semillion 2002
Rockford Basketpress shiraz 2006
Petaluma Coonawarra Cabernet 1999
d'Arenberg The Noble 2008
What a great night. Service at Courgette was a little slow at the start but picked up as we got into the food. Like Paul, I loved the freshness of the NV Clicquot, however the vintage just gave a little more grunt with that toast and yeast. I wasn't a fan of the Tyrrell's Vat one. Definitely needed more time and I just couldn't get past all the slippery soap and lemon/lime.
I'm usually compelled to try the duck if it's on the menu and Courgette had both an entré and a different duck dish for main (see photos) - and I must say that this duo of duck was some of the best duck I have ever eaten.
Orange and Szechuan pepper pressed confit duck,seared Queensland scallops, apple and fennel puree
David's Prosciutto wrapped quail breast with mixed mushroom and confit quail roulade, pumpkin tortellini and truffle oil
Next off it was onto the Petaluma Coonawarra Cabernet 1999 alongside the Basketpress 2006. The Petaluma was the best of 3 I had recently won in a competition and it still had lots of beautiful fruit with leather starting to emerge in the background. The Rockford was an amazingly balanced and very drinkable well made monster. Massive endless fruit that just didnt stop, WOTN. These were served with my second duck main while others enjoyed fillet of beef and pumpkin and goats cheese ravioli to name a few:
Roast duck breast and confit leg with Toulouse sausage, pickled red cabbage, baby turnips, prune and Armagnac sauce.
90 day grain fed fillet of beef with potato bobbin, pea puree, roasted baby beetroots and bordelaise sauce
Pumpkin and goats cheese ravioli with nutbrown sage butter, apple and walnut salad. Usually, Lindsay and I share mains but in this case it was so good I didnt get much of a sample :evil:
I heard "Tastiest chips of all time" thrown around the table.
Finally it was d'Arenberg The Nobel. Not overly sweet and a pleasure to drink - went well with my crème brulee, which although looked pretty, has to be the worst crème brulee I have ever eaten (including my own attempts). It tasted just like Paul's custard with vanilla seeds. The biscuit finger with fruit on top was was a bit bland. Probably better with a cup of tea. I should have chosen the tart which was a big hit with others.
Vanilla crème brulee with seasonal mixed berries and short bread finger.
Warm Belgian chocolate and fresh raspberry tart with vanilla cream Chantilly
This completes the first circle of Capital Tasters and looking forward to the next.
Veuve Clicquot NV
Veuve Clicquot 2002
Tyrrell's Vat 1 Semillion 2002
Rockford Basketpress shiraz 2006
Petaluma Coonawarra Cabernet 1999
d'Arenberg The Noble 2008
What a great night. Service at Courgette was a little slow at the start but picked up as we got into the food. Like Paul, I loved the freshness of the NV Clicquot, however the vintage just gave a little more grunt with that toast and yeast. I wasn't a fan of the Tyrrell's Vat one. Definitely needed more time and I just couldn't get past all the slippery soap and lemon/lime.
I'm usually compelled to try the duck if it's on the menu and Courgette had both an entré and a different duck dish for main (see photos) - and I must say that this duo of duck was some of the best duck I have ever eaten.
Orange and Szechuan pepper pressed confit duck,seared Queensland scallops, apple and fennel puree
David's Prosciutto wrapped quail breast with mixed mushroom and confit quail roulade, pumpkin tortellini and truffle oil
Next off it was onto the Petaluma Coonawarra Cabernet 1999 alongside the Basketpress 2006. The Petaluma was the best of 3 I had recently won in a competition and it still had lots of beautiful fruit with leather starting to emerge in the background. The Rockford was an amazingly balanced and very drinkable well made monster. Massive endless fruit that just didnt stop, WOTN. These were served with my second duck main while others enjoyed fillet of beef and pumpkin and goats cheese ravioli to name a few:
Roast duck breast and confit leg with Toulouse sausage, pickled red cabbage, baby turnips, prune and Armagnac sauce.
90 day grain fed fillet of beef with potato bobbin, pea puree, roasted baby beetroots and bordelaise sauce
Pumpkin and goats cheese ravioli with nutbrown sage butter, apple and walnut salad. Usually, Lindsay and I share mains but in this case it was so good I didnt get much of a sample :evil:
I heard "Tastiest chips of all time" thrown around the table.
Finally it was d'Arenberg The Nobel. Not overly sweet and a pleasure to drink - went well with my crème brulee, which although looked pretty, has to be the worst crème brulee I have ever eaten (including my own attempts). It tasted just like Paul's custard with vanilla seeds. The biscuit finger with fruit on top was was a bit bland. Probably better with a cup of tea. I should have chosen the tart which was a big hit with others.
Vanilla crème brulee with seasonal mixed berries and short bread finger.
Warm Belgian chocolate and fresh raspberry tart with vanilla cream Chantilly
This completes the first circle of Capital Tasters and looking forward to the next.
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