Jul 2 2012

It Runs in the Family

I am delighted to have my sister as the opening post on this blog. Just like myself, Idelia loves to cook.

Chocolate Strawberry Tart

Idelia savouring her creamy chocolate strawberry tart Ham hock terrine Id’s breakfast – Ham hock terrine with poached egg and baguette toast

  • Who: Idelia
  • Home is: Where my family are
  • Family origin: Indonesian born Chinese
  • I can’t live without my: Coffee
  • Occupation: Marketing manager
  • Dream job: Interior consultant
  • Childhood taste: Rum n Raisin ice cream
  • I will always have in my pantry: Fish sauce
  • The one place I must visit: Machu Picchu
  • Go to meal: Mee Goreng
  • 3 Unforgettable meals: Longrain – SydneyVini e Vecchi Sapori – Florence, my sister’s cooking
  • Perfect night in/out: Salsa dancing til dawn
  • My piece of Sydney: The harbour
  • I do my groceries at: Coles Chatswood Chase when I’m in Sydney and Waitrose when I’m in London
  • Guilty pleasure: Gin and tonic
  • Who does the dishes: Mum!

Creamy Chocolate Ganache Strawberry Tart

Ingredients - Serves 4

  • 240g plain flour
  • 150g unsalted butter
  • pinch of sea salt
  • 300ml thickened cream
  • 1 tbs caster sugar
  • 1 punnet strawberries
  • 160ml cream
  • 40g unsalted butter
  • 180g Lindt dark chocolate, finely chopped
  1. Pastry. If you are feeling lazy, you can get the pre-made version of this at the supermarket but I find making it from scratch actually tastes fresher! Put the flour, softened butter and a pinch of salt into a mixing bowl and mix until it creates breadcrumbs like texture. Then add 1 -2 teaspoons of cold water and mix again until the dough comes together nicely. Place the dough on a floured board or bench, shape it into a disc like shape then wrap it with cling wrap and refrigerate for an hour.
  2. By this time your pastry should be nice and firm but still soft – if you know what I mean. Flatten it with the roller to about 3 mm thickness then line it on 4 of 10 cm tart tins. Make some holes lightly with a fork and place tins into the fridge for about half hour.
  3. Chocolate Ganache. Put the cream and butter in a saucepan and stir over medium heat until butter has melted. Turn off the heat and slowly add the finely chopped chocolates until all gone. Place saucepan somewhere to keep its warmth like inside a microwave.
  4. Take out the pastry tins from the fridge and preheat oven to 180˚c. Line the tins with baking paper and fill it with rice grains. Bake for about 10 mins then remove rice and paper and bake for further 10 mins or until golden. While waiting, whip the thickened cream with caster sugar until soft peaks.
  5. Place the pastry onto a dessert plate and pour the warm chocolate ganache follow with a big dollop of sweetened cream and top with strawberries. SO GOOD!

Ham hock terrine with poached egg and baguette toast

Ingredients - Serves 2

  • 1 smoked ham hocks
  • 2 carrots
  • 1 brown onions
  • 1 sprigs celery
  • 2 fresh bay leaves
  • Few sprigs fresh thyme
  • 2L chicken stock
  • ½ bunch flat leaf parsley leaves, washed and chopped
  • 125g butter, softened
  • 2 tbs black mustard seed
  • 1 tbs fennel seed
  • handful of grated apple
  • 6 slices prosciutto
  • Extra virgin olive oil
  • 2 eggs, to poach
  • 1 tsp vinegar
  • 1 baguette loaf
  • Chopped parsley leaves, to serve
  1. Terrine. Place the ham hock in a large stock pot with a bit of olive oil then add diced carrots, onions, celery, bay leaves and thyme then pour in the chicken stock. Let it boil over high heat then put in the preheat oven on fan forced 280˚c for about 1 hour. By this time your ham hock will be falling off the bone, or it should anyway – if not, put back in the oven for another 30mins. Drain out the stock and freeze it, it can be used for another dish. Pull apart the ham and mash and mix it slightly with the vegetables and let it cool.
  2. Slightly whisk the softened butter and mustard seed season with a dash of cayenne pepper and fennel seed then add this mixture into the ham hock and vegetables mash follow with the grated apple.
  3. Grease your small – medium size terrine mould (a rectangle bread loaf tin will do too) and line with cling wrap enough to wrap the mixture. Then line the prosciutto in rows neatly slightly overlapping each other then pour in the ham mixture. Fold over the prosciutto then wrap everything tightly with the cling wrap. Find a brick and wrap it with tea towel and place on top of terrine mould and refrigerate overnight. The next morning, the almighty terrine awaits to be served as breakfast! Unwrap the top part and cut a couple of slices out – it should be firm and moist. Serve on plate with drizzle of olive oil.
  4. Poached Egg. In a small saucepan, bring water to boil on low heat then add a tsp of vinegar. If this is your first time, crack the egg onto a bowl and slightly slide it into the water. Use a slotted spoon to keep the egg from sticking to bottom of pan. After 3 mins or so, slot out the poached egg and place next to the terrine pieces with the sourdough toast. Sprinkle with chopped parsley leaves. Bon Appetit!
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