Celebracion de cumpleaños 2015

Desayuno cumpleañero. Spicy abocado witj poached egg on toast

Paella con los Carias Maestre

Osso v

Ingredients

½ cup plain flour
¼ tsp salt
¼ tsp ground white pepper
4 veal osso bucco (around 1.2 kg)
2 tbs oil
2 carrots, diced
3 celery sticks, diced
2 onions, diced
4 cloves garlic, chopped
¼ cup tomato paste
1 ½ cups white wine
1 ½ cups veal or beef stock
1 x 400g tins chopped tomatoes
2 bay leaves

Method

Combine flour, salt and pepper in a large bowl. Coat the osso bucco in the flour. Be careful to shake off the excess flour, otherwise it will burn in the pan.

In a large fry pan, heat 1 tablespoon oil over a medium-high heat. Brown the osso bucco 2 until golden, and transfer to the bowl of a slow cooker.

Lower the heat to medium. With the last tbs oil, add the carrots, celery, onion and garlic. Saute for 3-4 minutes or until the onion is translucent but not brown.

Add tomato paste to the vegetables and cook for a further minute.

Into the pan, add wine, stock, tomatoes and bay leaves. Add any of the leftover flour from coating the osso bucco.

Place the vegetable mixture into the slow cooker. Make sure all the meat is submerged in the liquid – any meat poking out the top will be tough and dry.

Put the lid on and leave for 3-5 hours. Check from 3 hours onwards, and when the veal is soft and falling away from the bone, it is ready.

When the meat is cooked, if the sauce needs to be thickened further, remove the meat and keep under foil. Pour the sauce into a pot and place on a medium-low heat back on the stove top and boil until the sauce is as thick as you like it. Be careful to keep stirring so nothing burns.

Serve on mashed potato, Milanese risotto or soft polenta. Top with gremolata – see below.

Gremolate

Combine ½ cup finely chopped parsley, 2 cloves finely chopped garlic and 1 tbs lemon zest.  

Sprinkle over the osso bucco.

http://www.juliegoodwin.com.au/recipe-osso-bucco.html

Antipasto un miercoles en la noche

Tengo tanta suerte de estar con la Sol. El Miercoles pasado me estaba esperando xon uma tabla de antipasto. La quiero tanto!

Desayuno con arepas y amigos

Mously berrine

This is delicious and super simple to make.

Ingredients:

Apple

Milk

Porridge

Sultanas

Canela

Yougurt

Blueberries (frozen)

Mix the porridge with sultanas, canela and milk. Heat the mix in the microwave for 2 minutes ir until warm. 
Peel the apple y rayala. Put it in even portions in transparent glasses. 
Pour the warm mously on top. 
Pour yogurt on top. 
Cover with blueberries.

Enjoy.

Roasted lamb with flatbread

Based on Matt Preston Masterclass roasted lamb 

Perfect for winter.
Add selected friends, flourless sticky chocolate mud cake and a Scotish single malt to finish properly

Method

Slow Roasted Lamb

Preheat oven to 200C.Make sure lamb’s top layer of skin, or “bark” has been peeled off to reveal fat underneath. Score the fat in a 2 cm diamond pattern and rub in a mix of the olive oil, merken, rosemary, tyme, and salt flakes on all surfaces of the lamb shoulder. Pit the lamb in the BBQ at high heat, 5 minutes per side. Then Place the lamb in a roasting dish and put another layer of olive oil, rosemary, tyme, merken and salt and add chalots, red bell pepper and place in the oven to roast for 30 minutes.Reduce oven temperature to 120C and continue roasting the lamb until it is brown on the outside and still pink inside at its thickest point, about another 2 ½ hours. Remove from oven and allow to rest, covered, for 15 minutes.Serve with cucumber ribbons, mint jelly, green chilli, lemon wedges, fresh min, instant flat bread and instant mayo.

Instant Flatbread

Place the yoghurt and 1 cup flour in a mixing bowl and stir to combine. Add more flour, ¼ cup at a time, until the dough is soft and malleable. Turn out on to a floured surface and knead until a smooth, soft dough, about 5 minutes.Divide dough into 18 apricot sized balls. Roll each ball out thinly.Place a dry frypan over medium heat. Add dough, a few pieces at a time, and fry, turning when the flatbread bubbles up and colours on the underside. Wipe out frypan and repeat with remaining dough.

Instant Mayo

Very carefully crack egg into the base of a stick blender canister, making sure it does not break. Add Dijon mustard, salt and lemon juice. Gently pour in grape seed oil. Carefully insert the stick blender, making sure blades completely cover the yolk. Blend, and as mayo comes together, slowly bring blender up through the mayo to incorporate all the oil.Add Maggi liquid seasoning and liquid smoke, to taste, if desired.

Salted potatoes

Boil royal blue potatos. Drain water. Close pot lid but before add plenty of salt. Shake pot with potatos inside and keep the cover in.

Notes: Instant Flatbread makes 18
Instant Mayo makes 1 cup

Ingredients

Slow Roasted Lamb:

1.5 kg boned lamb shoulder

olive oil

3 teaspoons salt flakes

2 tablespoons cumin seeds

cucumber, cut into ribbons on mandolin, for serving

mint jelly, for serving

fresh green chilli, finely sliced, for serving

lemon wedges, for serving

freshly torn mint leaves, for serving

Instant Flatbread:

1 cup plain yoghurt

1 ½ -2 cups self-raising flour

Instant Mayo (Makes about 1 cup):

1 whole egg

½ teaspoon Dijon mustard

pinch salt

juice of half a lemon

300 mls grape seed oil

Maggi liquid seasoning, to taste

Liquid smoke, to taste

Listado de carnes y nombre segun pais

A un cocinero profesional le toma alrededor de cuatro años dominar el grill. En algunos restaurantes la parrilla es la posición del cocinero mas experimentado. 

Cocina de Hombres tiene excelentes tips para hacer la carne a la parrilla. Ademas encontre esta valiosa lista con los nombres de las carnes en Chile y en EE.UU

Fuente: www.cocinadehombres.com

Wholemeal bread. Artesan and home made

Sol started to bake delicious artisan, home made bread.

The recipe is as follows:

Basic Whole Wheat Bread
Makes two 9x5 loaves

1 cup (8 oz) warm (not hot) water
2 teaspoons active dry yeast
1 cup (8 oz) milk - whole, 2%, or skim
1/4 cup (3 oz) honey
2 tablespoons canola oil
2 3/4 cups (13 3/4 oz) all-purpose flour, plus extra for kneading
2 3/4 cups (13 3/4 oz) whole wheat flour
1 tablespoon salt

Pour the water into the bowl of a standing mixer and sprinkle the yeast over top. Let this stand for a few minutes until the yeast has dissolved. Stir in the milk, honey, and oil.

Add two cups of all-purpose flour and the salt, and stir to combine the ingredients. Add the rest of the all-purpose and whole wheat flours. Stir to form a shaggy dough. Let this stand for 20 minutes to give the flour time to absorb the liquid.

Using the dough hook attachment on a standing mixer, knead the dough for 8-9 minutes. Alternatively, knead the dough by hand against the counter. If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer sticky. The dough is kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.

Clean out the mixing bowl and film it with a little oil. Form the dough into a ball and turn it in the bowl to coat it with oil. Cover the bowl and let the dough rise in a warm spot until nearly doubled in bulk, about 1 - 1 1/2 hours. This dough won't double quite as dramatically as other recipes, but the dough should look visibly puffed.

Sprinkle a little flour on the counter and turn the dough out on top. Divide the dough in two and shape each half into a loose ball. Let the balls rest for 10 minutes.

Grease two loaf pans or film them with non-stick cooking spray. Shape each ball of dough into a loaf (see this tutorial for step-by-step instructions) and transfer to the loaf pans. It's important that the surface of the loaves be stretched taut; this helps them rise and prevents an overly-dense interior. Let the loaves rise a second time until they start to dome over the edge of the pan, 30-40 minutes.

Heat the oven to 425°F about halfway through the second rise.

Slash the tops of the loaves with a serrated knife and put them in the oven. Immediately turn down the heat to 375°F and bake for 30-35 minutes. Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom. Remove the loaves from the pans and let them cool completely before slicing.

Loaves will keep at room temperature for several days. Loaves can also be wrapped in foil and plastic, and frozen for up to three months.

Source: http://www.thekitchn.com/how-to-make-basic-whole-wheat-sandwich-bread-cooking-lessons-from-the-kitchn-167267

Mango Glazed Fresh Atlantic Salmon*

De a campo traviesa

Ingedients:

1/2 white vinegar

2 Tbsp Honey, plus extra for the glaze

1 tbsp fresh ginger Chopped

1 Mango peeled, pitted and cutted.

2 tbsp lime juice

1 tbsp soy sauce

2 tbsp finely chopped parsley

2 tbsp olive oil

4 Salmon portions

Method

• 1

  To make glaze*, place vinegar and honey in a medium saucepan

  over medium heat. Cook until honey has dissolved and liquid

  has thickened slightly, about 2 minutes.

• 2

  Add ginger and mango, bring to low simmer and continue cooking

  another 5-7 minutes or until softened.

• 3

  Remove from heat and transfer contents of saucepan to a blender

  and process until a smooth puree forms. Set aside to cool.

  Once cooled, season with lime juice and soy sauce and fold in coriander.

• 4

  Preheat grill to high and line a medium baking tray with foil.

• 5

  In large sauté pan heat 1 tablespoon olive oil over high heat.

• 6

  Season salmon with salt and pepper, and place in pan flesh side

  down and cook until golden brown, about 15 seconds. Flip over to

  sear other side for another 10 seconds.

• 7

  Immediately transfer salmon, flesh side up, to baking tray lined

  with foil and coat with mango glaze.

• 8

  Place tray in oven under grill and cook approx. 5 minutes or until

  salmon is just done and glaze starts to brown. Transfer salmon

  to a plate and let rest for 2 minutes.

• 9

  To serve, transfer fish to platter and serve with your favourite

  sides. *Glaze can be made 1 day in advance. Extra glaze will keep

  up to 3 days in refrigerator.

  
  

  De a campo traviesa

  
  A good option for first dish is to serve prawns with lettuce with a
  yogurt based sauce with parsley, a pinch of mayonaise, and lemon
  and olive oil.
  
  
  
  *Adapted from Coles Curtis Stone Christmas feast recipe:
  http://www.coles-feed-your-family.com.au/recipe/75/mango-glazed-fresh
  -atlantic-salmon

Pasta Carbonara

You're sure to find a new family favourite with this ultimate pasta recipe.

Ingredients (serves 4)

• 1 tbs olive oil
• 150g thickly sliced pancetta, cut into thin matchsticks
• 500g tagliatelle
• 6 free-range egg yolks
• 100ml thickened cream
• 30g unsalted butter
• 1/4 cup flat-leaf parsley, finely chopped, plus extra to serve
• 2/3 cup (50g) grated pecorino
• 50 grs of fresh olives
• 50grs of goat cheese
• 2/3 cup (50g) grated grana padanno or parmesan, plus extra to serve

Method

1. Heat oil in a large non-stick frypan over medium heat, add the pancetta and cook for 10 minutes until it starts to crisp.

2. Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain.

3. Lightly whisk eggs and cream in a bowl.

4. Add the butter and parsley to pancetta, then add pasta and cheeses and toss well to combine. Remove the pan from the heat and quickly add the cream mixture. Toss gently to combine – the pasta's heat will cook the egg slightly and form a creamy sauce. Season, then serve with extra parmesan and parsley.

(Adapted from Taste.com.au)

Prawns and Pasta

Contagiados con la serie Master Chef, Con Sol nos pusimos a cocinar como verdaderos Master Chef. Compre la maquina para hacer pastas y Sol preparo una increible torta de mil hojas. Luego nos propusimos hacer Fettuccinis los que acompanamos con camarones. La receta es como sigue:

Ingredients (serve 4):

• 500g home made Fetuccini pasta (next slow food post will have details about how to produce your own prepared pasta).

• 1 tbs olive oil, plus extra to toss
• 4 cebollines.
• 850grs medium size prawns, peeled, deveined, tails intact
• 1dried red chilli flakes
• 4 tbs chopped fresh parsley
• Juice and zest of 1 large lemon
• 1 cup (250ml) white wine
• 100g unsalted butter, chilled, cut into small pieces
• 25 grs washed capers.

Method:

1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.

2. Place remaining oil and the cebollín in a frypan and heat gently over low heat. When the oil is hot, add the prawns, chilli and half the parsley, increase heat to high and cook for 2-3 minutes. Remove the prawns and set aside, then add the lemon juice and white wine to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter, lemon zest and capers until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta. Toss together well and serve garnished with the remaining parsley.

arones aparece en la página de Master Chef.

Granolla bars

Desde que probé una barra de granolla en invierno en un café en Toronto, nunca olvidé lo rico y nutritivas que podían ser. Aldi vende barras de granolla a AUS 1,9 pero distan mucho del sabor que tiene una verdadera barra preparada con los adecuados ingredientes y miel.

Los ingredientes que usé fueron:

• 2 cups oats
• 1/2 cup whole processed bran
• 3/4 cup wheat germ
• 2/3 cup brown sugar
• 1/2 cup raisin
• 1/4 dried berries
• 1/3 cup honey
• 4 Tbsp butter
• 2 tsp vanilla extract
• 1/2 tsp Kosher salt

Primero se tuesta en el horno la avena y el germen de trigo por 5-10 minutos a 200C°

Luego se pican los frutos secos en cuadrados pequeños de 2mm de lado aprox de manera uniforme. Es importante que los cuadrados sean uniformes y pequeños para que la barra no se desarme después.

Se mezcla la miel, el azucar, la mantequilla y la vainilla en una hoya y se calienta hasta que esté bien líquido. Esta base es la que sirve como aglutinante de la barra.

Todos los ingredientes se mezclan en un boll y luego se colocan en una fuente rectangular, cubierta con papel mantequilla, embadurnado con aceite de maní.

Luego se esparce la mela y se recubre con papel mantequilla ambadurnado con aceite de maní.

Una vez cerrado el bloque de granolla se debe presionar para que quede uniforme y plano.

Esperar 2-3 horas hasta que el bloque esté frío y sólido.

Entonces cortar en trozos uniformes y cubrir con plástico. Después de probar la primera no podrán volver a comprar las barras que venden en el supermercado.

Esta receta es una adaptación de la receta indicada en el sitio JoyFull Adobe.

Melbourne's Sunday Markets

Así como he retratado el mercado Tsukiji en Tokyo, el mercado del centro de Hong Kong y el mercado Sur-este de Beiging, en este post publico fotos e información del Victoria Market en Melbourne.

Melbourne es una ciudad plena, lejana en el mundo pero al mismo tiempo cercana. Su gran diversidad alimenta su carácter y día a día gesta los patrones de una nueva cultura más abierta y conciente de nuestro planeta, de nuestras raíces y de cómo convivir mejor.

En Melbourne hay más de 248 países de origen y sus habitantes hablan más de 298 idiomas*. Si tomamos esa gran variedad de nacionalidades y nos concentramos en su diversidad culinaria veremos el por qué de su gran variedad de restaurantes.
Para aquellos con presupuesto de estudiante hay sitios BBB (Buenos, Bonitos y Baratos), sin embargo para aquellos con familia y presupuesto de estudiante salir a comer afuera es algo prohibitivo. Justamente para ese segmento los mercados son una gran opción para obtener gran variedad de ingredientes y cocinar los mejores platos y postres. Los libros de cocina se pueden obtener por AUD 1 en los Salvos y tiendas de Sacred Heart Mission.

Hay varios mercados de los cuales hemos visitado el:
- Victoria Market
- Prahran Market
- Southwest Market
El mercado de Victoria reune 5 partes: Carnes y pescados, Dairy, Orgánicos, Vegetales en general y chucherías. Es importante notar que en general los asiáticos prefieren comprar sus insumos alimenticios en lugares enfocados en ellos donde se vende pescado vivo, algas, nori, spices, curries a la medida de ellos como la calle Swan y Victoria.

Ricos antipastos...

De Melbourne Markets

Quesos, dips, mozarella fresca, salame, jamones...mmm

De Melbourne Markets

Pasta fresca....!

De Melbourne Markets

Shiraz, el tinto local es esquisito en este lugar, donde si re-usas la botella te descuentan AUD2.

De Melbourne Markets

Huuuuu...miya miya, dice Clara

De Melbourne Markets

Seafood...mmm qué ganas de comer erizos, locos y congrio como en Chile...

De Melbourne Markets

Acá en Australia son fanáticos de las longanizas condimentadas de vacuno, cerdo, cordero, pollo, ganso, cabrito etc con ajo, cebolla, tomate, oregano, basil, perejil y un largo etc.

De Melbourne Markets

De Melbourne Markets

De Melbourne Markets

*fuente: Victoria Diversity Committe.