Strawberry Galette

Yes, yet again here is another way to showcase my favourite fruit which just happens to be in season and cheap - not to mention luscious and yummy! This "tart" is deliciously messy and there's just something about the way it is assembled by hand that adds to its rustic charm. It's also the perfect solution if you don't own a pie tin!

STRAWBERRY GALETTE

Strawberry Filling

Hull and halve a punnet of strawberries.

In a bowl, combine ½ cup brown sugar, 3 tbsp cornstarch and a pinch of salt.

Add strawberries and tumble to coat.

Pastry

Into a bowl add 1 cup plain flour and 1 tbsp sugar.

Using fingertips, massage in 100g cold diced butter until crumbs form.

Add in 1 tbsp ice cold water and a squeeze of lemon juice.

Knead into a ball.

On a floured surface, roll dough quite thinly (do not aim for any perfect shape)

Transfer to a lined baking tray.

Distribute luscious strawberry mix over the centre of the dough.

Using your fingers, roll up and pleat the edges.

Brush the edges with water then sprinkle with sugar.

Bake in an oven preheated to 180ºC until golden brown.

Served with a strawberry coulis - simply simmer strawberries with sugar then puree!

 Best enjoyed with cream :)

Strawberry Éclairs

Strawberries are cheap at the moment and I am L O V I N G  I T!!!! I made my strawberry shortcake a second time to bring to my cousin's house for lunch. I was about to make it a third time (yes, strawberries are cheap at the moment!) but Paul said he was a bit "over it". The spoilt brat!

So I decided to attempt making éclairs - with a strawberry filling :)

STRAWBERRY ÉCLAIRS

Choux Pastry

Into a saucepan on medium heat, combine 125g diced butter and 1 cup milk.

When boiling, dump in 150g plain flour. Stir with a whisk until a ball forms.

Next comes the part which requires arm power!

While beating with one arm, add 4 eggs, one at a time.

Between each addition it'll look like it's splitting but don't panic, it'll come together.

Beat, beat, beat!!

Transfer the dough to a piping bag with a plain nozzle.

Pipe 10cm logs onto lined baking trays, spaced apart to allow for growth.

Bake at 180ºC for 15 minutes. Reduce the temperature to 160ºC and cook for another 20 minutes.

During the 160 cooking, open the door every now and then to let steam escape.

Cool the éclairs on a rack.

Strawberry Cream Filling

Combine 250g hulled strawberries, ½ cup caster sugar and a dash of water in a pan.

Cook over low heat for about 10 minutes.

Puree with a stick blender.

In another pan, add 1 cup milk and ½ cup of the strawberry puree. Add 1 tsp vanilla extract.

Bring to a boil then set aside.

In a bowl whisk together 4 egg yolks with ­40g cornflour.

Add ½ cup of the hot strawberry milk and whisk.

Pour the contents from the bowl into the saucepan and whisk.

Bring to the boil stirring constantly for a few minutes until thickened (like custard).

Turn heat off and whisk in 2 tbsp butter.

Transfer to a bowl, cover and refrigerate until needed.

Assembly:

I used a citrus reamer to poke a small hole in the end of each éclair.

Whisk strawberry cream again then fold in 100ml whipped cream.

Place into a piping bag with a plain nozzle.

Fill each éclair carefully.

Melt dark chocolate in a bowl set over a saucepan of simmering water.

Dip each éclair into the chocolate and place on a tray to set.

(Try to resist eating them beforehand!)

 

 

Roast Chicken

Because things haven't been that busy at work I decided to push all my patients to 4 days a week and take one day off for myself :) I chose the day that is typically our quietest day - Thursdays. We've renamed Thursdays "Mummy-Teddy Day" because that's exactly what it is! Although Teddy is officially my dog, he's always been most loyal to Paul. I see that now changing however, with the more alone time I'm getting with him :)

The other bonus of my one day off benefits Paul - I have hours to prepare a delicious dinner for him! So I decided to bake our dinner. I found a nice whole frozen chicken in the freezer!

ROAST CHICKEN

With a whole defrosted chicken, slice a lemon in half and squeeze juice into the cavity.

Throw the squeezed halves into the cavity and tie the legs together to seal.

Into a roasting tin, throw in chopped veggies of your choice.

I did potatoes, onion, and carrots.

Place the chicken in the centre of the tin and spread butter liberally all over the skin. Sprinkle with salt.

With another lemon, squeeze juice all over the veggies. Drizzle all over veggies with olive oil.

Roast the chicken in the oven preheated to 200 degrees for 15 minutes.

After 15 minutes, reduce the temperature to 170-180.

Every 15 minutes from then on, turn the chicken - on its left/right sides, upside down etc.

 Rearrange the veggies to help prop the chicken upright when it's sideways.

Baste the chicken with the pan juices at each turn.
Check from time to time if the chicken is done, by piercing deep near the thigh.
When the juices run clear (ie no blood) it is ready to devour.

To serve, use a big sharp knife to divide the chicken into 2 leg/thigh portions, 2 wings and 2 breasts.

Home Away from Home

Last weekend Paul and I took a mini-break and treated ourselves to a long weekend. The gift Audi Australia gave us to attend Matt Moran's masterclass at Chiswick Restaurant was the perfect excuse. We stayed at Wyndham Hotel on Wentworth Avenue in Sydney CBD.

I refer to it as a "home away from home" because Wyndham resorts are all self-contained apartments. To save some money we decided to cook our meals, so we brought some groceries up for the weekend!

Dinner Day 1: Made by Paul

Beef steaks with potatoes and a red wine & garlic jus

RED WINE & GARLIC JUS

In a saucepan caramelise 1-2 cloves sliced garlic and 1/2 a sliced onion

After a few minutes add 1 cup beef stock with 1 cup red wine

Simmer until thickened. Season with salt and pepper.

Breakfast Day 2: by me

Sausages & Mushrooms on Toast

Dinner Day 2: by me

Lamb Chops with Mash & Chimichurri Sauce

CHIMICHURRI SAUCE

In a food processor place one bunch of coriander, a handful of parsley,
1/3 cup olive oil and 1/3 cup red wine vinegar

Pulse until broken down

Stir in 1-2 cloves crushed garlic and 1 tsp chili flakes

Season to taste with salt and pepper

Of course though, we couldn't be living in Sydney CBD without prancing around like the silly couple that we are, eating delicious snacks!

Audi Lifestyle Experience

I am still grinning from ear to ear! Last Friday morning, my husband and I were treated to a cooking masterclass with Chef Matt Moran at his restaurant Chiswick located in Woollahra, Sydney. Thanks to Audi Australia, an email was sent out to customers - I forced Paul to reply ASAP!

The morning began with meeting and greeting the other guests - there were 24 of us in total. Mostly couples over 45. One lady was the ex-wife of one of Qantas's previous CEO's. We were shown to a large, tall and square communal dining table surrounded by several stools (which I had to climb up into). Shortly after, coffee orders were being jotted down and freshly baked ham and cheese croissants and pains-au-chocolat appeared before me. I was liking it very much already.

I recognised the man as soon as he entered the restaurant. Donning a humble pair of skinny black jeans with a black V-neck Dolce & Gabbana t-shirt, the man entered the restaurant with an authority and ease that could only belong to Matt Moran. I was staring. I didn't care. He was coming closer. Closer. All of a sudden he was standing right next to my seat, ready to address the group.

As he spoke, the room was silent except for the soft flutter of the Audi event photographer's picture-capturing. I could not help myself. I just HAD to do it. I began perusing Matt Moran's teeth for anything noteworthy. Unfortunately I have nothing to report. But I was dangerously close to having spit droplets fly onto me. I probably did. I didn't care. What we listened to was a basic run-down of how Chiswick restaurant came to be as it currently stands.

The original Chiswick restaurant was opened in the 1920's, named after the surrounding Chiswick gardens. Matt Moran purchased the premises in partnership with another owner a few years ago and they began developing the site. Drawn to its historic significance, Matt Moran had a vision to preserve the vintage appeal. He reported spending vast sums of money on construction in order to make the building "look old". The deep hues of timber resound throughout Chiswick - from the large structural beams to dining tables. The white French windows surrounding the dining area were just beautiful. I have a thing for French windows.

Matt Moran then led us to an exclusive private tour of the restaurant's gardens. Originally proposed as an alfresco dining area - local council restrictions forced them to change their ideas to creating a kitchen garden for seasonal produce: cabbages, lettuces, even tomatoes. As Matt Moran slowly progressed through the gardens, he would pick a flower here, tear a chive there... constantly chewing and sampling. He then pulled up an English mustard leaf (looks a bit like a silverbeet leaf perhaps) and tore it into small pieces. He handed us all a piece. I ate it. It felt like a hot mouth full of wasabi. Such a strange sensation that was. I felt so privileged to have him show us those gardens, as they are normally locked to customers.

We ventured back inside to watch Chiswick's sous chef prepare a tuna sashimi starter plate. As she worked her blade with expertise, Matt described the concept of making the most of produce by season. In this case, tuna was best consumed in winter - the flesh has a higher fat content at this time. We also learned of how fatty dishes are best complemented with acid - lemon juice, vinaigrette, etc.

The feast which was to follow was one I will not soon forget. I made the most of the free-flowing Moët and opted for the white wine, as it was a warm 25ish day. The platters were spilling over with flavour and texture, and there was something so comforting in the communal manner in which we passed the platters around to share. My highlight was the lamb. Grown by Matt Moran's family, the lamb just fell off the bone and it simply melted in my mouth.

The delicious menu

Rhubarb Bombe Alaska - the perfect finish

A gift Audi gave us before we left

Soooo excited about this gift!

Happy Spring!

I can feel it in the air - soft, warm breezes with a hint of smoke from backburning in preparation for bushfires. I arise earlier than the past 6 months and I can actually experience the sunset after I finish work! However, the itchy sneezing has also begun. Yes all, spring has arrived and I couldn't be happier for it!

The first day of spring also happened to fall on Father's Day. It wasn't an extravagant affair for our family this year. After a visit with Teddy to Forest Lawn Cemetery to see my dear brother Ryan, we had dinner with close family and friends at my mum and dad's home.

 

 

Teddy's Brother Robbie
(Yes they have the same parents and are from the same litter!)

My Happy Father!