Mercury's TasWeekend Page 2
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26 tasweekend SEPTEMBER 26-27, 2015 INDULGE YOU WILL NEED For main dish 4 tbsp vegetable oil 200g hokkien noodles 100g vermicelli noodles (soak in warm water for 20 minutes and drain well) 4 pieces garlic 0.5 litres pork stock 10 pieces prawns 4 pieces fish balls halved (recipe below) Two handful wombock (any Asian greens would do) Seasonings 4 tbsp dark soy sauce 4 tbsp light soy sauce 4 tbsp ABC Kecap Manis 4 tbsp fish sauce ½ tsp chicken salt 3 tsp sugar 2 tsp white pepper Garnish Sprinkle of spring onion, pea sprouts and crispy pork fat For the pork of oil 60g of frozen pork fat 4 tbsp vegetable oil For the fish balls 1kg firm fish (at the restaurant we use gemfish or cod) 2 tsp salt 2 tbsp vegetable oil 2 tsp white pepper 100g potato starch 2 tsp baking powder 2 tsp sugar Half a clove of garlic Handful spring onions and blend for five minutes. CHEF’S FAVOURITE with IAN CHAN FOOD DIARY Picture: SAM ROSEWARNE ■ Wobbly Boot Vineyard near Campania is holding an open weekend and sauvignon blanc celebration today and tomorrow, from 11am-5pm. Sample new-release wines with complementary canapés, or BYO picnic to enjoy in the vineyard or by the Coal River. For more information, visit www.wobblybootvineyard.com.au ■ Kiss A Fish seafood cookery school on the East Coast has released its new calendar, including half and full-day workshops and monthly evening sessions followed by dinner. For more information, visit kissafishcookeryschool.com.au Email your Food Diary items to [email protected] OLIVIA ANDREWS’ HONEY RHUBARB NUT CRUMBLE SERVES 6 A gluten and dairy-free dessert for everyone to enjoy. YOU WILL NEED 125ml melted coconut oil 2 x 500g bunches rhubarb, trimmed, cut into 5cm pieces 175g honey 2 tsp vanilla extract 1 tsp ground ginger 1 tsp ground cinnamon 100g almond meal 155g macadamia nuts (toasted if using slow cooker), coarsely chopped 15g blanched almonds 80g walnuts, toasted, coarsely chopped METHOD If using the slow cooker: ■ Lightly oil the slow cooker. Add and combine the rhubarb, four tablespoons of the honey, vanilla, ginger and cinnamon. ■ In a bowl, combine the remaining ingredients, including the rest of the honey, and scatter over the rhubarb mixture. ■ Cook the crumble on high for two hours. If using the oven: ■ Preheat the oven to 180C and oil a 1.5-litre baking dish. Combine the rhubarb, four tablespoons of the honey, vanilla, ginger and cinnamon in the prepared dish. ■ Cover with foil and bake for 30 minutes until the rhubarb is tender. ■ In a bowl, combine the remaining ingredients, including the rest of the honey, and scatter over the rhubarb mixture. ■ Return to the oven and cook, uncovered, for 30 minutes until the crumble is golden. Recipes and images from Whole Food Slow Cooked by Olivia Andrews, Murdoch Books, $35 METHOD For the pork oil ■ Dice frozen pork fat without skin into fingernail sized cubes. ■ Cook vegetable oil and pork fat on low heat. Render pork fat until it becomes golden brown. Filter the pork oil and crispy pork fat. Keep both oil and pork fat in separate containers. For the fish balls ■ Debone 1kg of firm fish. Put diced fish in blender with the salt, vegetable oil, white pepper, potato starch, baking powder, sugar, garlic and spring onions and blend for five minutes. ■ The fish paste is now ready to be made into golf balls. Put golf ball-sized fish balls into boiling water for eight minutes. Let fish balls rest on cooling rack for an hour. Rested fish balls now can be put in the freezer in an airtight container for later use or eaten straight away. For main dish ■ Heat the vegetable and pork oil in a wok, saute garlic. Add in prawns, halved fish balls, Asian greens and stir-fry, followed by hokkien noodles and vermicelli. Make sure to mix all ingredients well. ■ Add in seasoning and pork stock and mix well. Place lid on wok and turn heat on high. Every so often stir fry well. Once the noodles reach a thick gelatinous consistency it’s ready to serve. ■ Garnish with spring onions, pea sprouts and crispy pork fat. KL HOKKIEN MEE SERVES 2 The Waratah Hotel continues to build a solid reputation for classic pub fare. No matter what the function we have a versatile and fexible space, catering from 2 people to over 200 people. WEDNESDAY’S QUIZ NIGHT & ROASTS ON SUNDAY’S 272 Murray St Ph 6234 3685 www.thewaratahhotel.com.au THE DINING ROOM IS OPEN FOR: MON - THUR: LUNCH 12PM - 2PM DINNER 6PM - 8:30PM FRI - SAT: ALL DAY 12PM - 8:30PM SUN: ALL DAY 12PM - 6:30PM IN THE HEART OF THE HUON VALLEY www.kermandie.com.au Destination dining ~ Boutique hotel 4518 Main Road, Port Huon t 03 6297 1052 45 mins from Hobart Prime Beef • Local Seafood www.beefandseadfoodgrill.com.au We provide an experience in dining that encapsulates grill style, ofering local seafood, Angus steaks, shared platters and tiers in an open grill style restaurant. 10 Gladstone Street Lunch Mon-Fri 12pm-2pm Dinner Mon-Sun 6pm-9pm 6220 0404
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KL Hokkien Mee Receipe
Transcript of Mercury's TasWeekend Page 2
26 tasweekend SEPTEMBER 26-27, 2015
INDULGE
YOU WILL NEEDFor main dish
4 tbsp vegetable oil200g hokkien noodles100g vermicelli noodles (soak in warm water for 20 minutes and drain well)4 pieces garlic0.5 litres pork stock10 pieces prawns4 pieces � sh balls halved (recipe below)Two handful wombock (any Asian greens would do)
Seasonings4 tbsp dark soy sauce4 tbsp light soy sauce4 tbsp ABC Kecap Manis4 tbsp � sh sauce½ tsp chicken salt3 tsp sugar2 tsp white pepper
GarnishSprinkle of spring onion, pea sprouts and crispy pork fat
For the pork of oil60g of frozen pork fat4 tbsp vegetable oil
For the � sh balls1kg � rm � sh (at the restaurant we use gem� sh or cod)2 tsp salt2 tbsp vegetable oil2 tsp white pepper100g potato starch2 tsp baking powder2 tsp sugarHalf a clove of garlicHandful spring onions and blend for � ve minutes.
CHEF’S FAVOURITE with IAN CHAN
FOOD DIARY
Picture: SAM ROSEWARNE
� Wobbly Boot Vineyard near Campania is holding an open weekend and sauvignon blanc celebration today and tomorrow, from 11am-5pm. Sample new-release wines with complementary canapés, or BYO picnic to enjoy in the vineyard or by the Coal River. For more information, visit www.wobblybootvineyard.com.au
� Kiss A Fish seafood cookery school on the East Coast has released its new calendar, including half and full-day workshops and monthly evening sessions followed by dinner.For more information, visit kissa� shcookeryschool.com.au
Email your Food Diary items to [email protected]
OLIVIA ANDREWS’ HONEY RHUBARB NUT CRUMBLE SERVES 6
A gluten and dairy-free dessert for everyone to enjoy.
YOU WILL NEED125ml melted coconut oil2 x 500g bunches rhubarb, trimmed, cut into 5cm pieces175g honey 2 tsp vanilla extract1 tsp ground ginger1 tsp ground cinnamon 100g almond meal 155g macadamia nuts (toasted if using slow cooker), coarsely chopped15g blanched almonds80g walnuts, toasted, coarsely chopped
METHODIf using the slow cooker: � Lightly oil the slow cooker. Add and combine the rhubarb, four tablespoons of the honey, vanilla, ginger and cinnamon. � In a bowl, combine the remaining ingredients, including the rest of the honey, and scatter over the rhubarb mixture. � Cook the crumble on high for two hours. If using the oven: � Preheat the oven to 180C and oil a 1.5-litre baking dish. Combine the rhubarb, four tablespoons of the honey, vanilla, ginger and cinnamon in the prepared dish. � Cover with foil and bake for 30 minutes until the rhubarb is tender. � In a bowl, combine the remaining ingredients, including the rest of the honey, and scatter over the rhubarb mixture.� Return to the oven and cook, uncovered, for 30 minutes until the crumble is golden.
Recipes and images from Whole Food Slow Cooked by Olivia Andrews, Murdoch Books, $35
METHODFor the pork oil
� Dice frozen pork fat without skin into � ngernail sized cubes.� Cook vegetable oil and pork fat on low heat. Render pork fat until it becomes golden brown. Filter the pork oil and crispy pork fat. Keep both oil and pork fat in separate containers.
For the � sh balls� Debone 1kg of � rm � sh. Put diced � sh in blender with the salt, vegetable oil, white pepper, potato starch, baking powder, sugar, garlic and spring onions and blend for � ve minutes. � The � sh paste is now ready to be made into golf balls. Put golf ball-sized � sh balls into boiling water for eight minutes. Let � sh balls rest on cooling
rack for an hour. Rested � sh balls now can be put in the freezer in an airtight container for later use or eaten straight away.
For main dish� Heat the vegetable and pork oil in a wok, saute garlic. Add in prawns, halved � sh balls, Asian greens and stir-fry, followed by hokkien noodles and vermicelli. Make sure to mix all ingredients well. � Add in seasoning and pork stock and mix well. Place lid on wok and turn heat on high. Every so often stir fry well. Once the noodles reach a thick gelatinous consistency it’s ready to serve. � Garnish with spring onions, pea sprouts and crispy pork fat.
KL HOKKIEN
MEE SERVES 2
The Waratah Hotel continues to build a solid reputation for classic pub fare.No matter what the function we have a versatile and fexible space, catering
from 2 people to over 200 people.
WEDNESDAY’S QUIZ NIGHT& ROASTS ON SUNDAY’S
272 Murray St Ph 6234 3685www.thewaratahhotel.com.au
THE DINING ROOM IS OPEN FOR:
MON - THUR: LUNCH 12PM - 2PM DINNER 6PM - 8:30PM
FRI - SAT: ALL DAY 12PM - 8:30PM
SUN: ALL DAY 12PM - 6:30PM
IN THE HEART OFTHE HUON VALLEYwww.kermandie.com.au
Destination dining ~ Boutique hotel4518 Main Road, Port Huon
t 03 6297 1052
45 m
ins
from
Hob
art
Prime Beef • Local Seafood
www.beefandseadfoodgrill.com.au
We provide an experience in dining that encapsulates grill style, ofering local seafood, Angus steaks, shared
platters and tiers in an open grill style restaurant.
10 Gladstone Street
Lunch Mon-Fri 12pm-2pm
Dinner Mon-Sun 6pm-9pm6220 0404
