Boxing Day cooking in Potts Pt

After staying in Potts Pt for a few weeks (a mini holiday for me) I decided to make the most of it and try many new recipes with ingredients I haven't used before.

So for dinner with a friend I decided that instead of just one main, I'd do three salads instead. Although I will admit that I recycled a salad my Mum made for Christmas, but I just loved it so much I stole some as I left home that evening. It is her special braised octopus, parsley, garlic salad with cherry tomatoes olive oil and lemon juice. It is honestly.....to die for! I had to fight my cousin for the right to take home the left overs.


Well as also claimed some fresh prawns I wanted to use them Thai style. So I looked through a variety of Thai books to get an idea of the flavours that were in a classic Thai Prawn salad and then I went shopping which sounds simple, and in theory it is. I did get most of the ingredients between going to both Coles in Kings Cross and Woolworths in Potts Pt, but the one ingredients I just couldn't find was shredded coconut....so I had to buy a fresh coconut It seemed like a good idea at the time but even following the directions I found it impossible to crack the shell.

The directions said pierce it with a skewer and drain out the juice (well a sharp knife did zilch so I have no idea how a skewer would have worked). I didn't know what to do. I started hacking away at it, in a little kitchen, but nothing was happening. OK. Step 2 directed me to place it in the oven for 10 minutes to dry out the inside so the shell would crack, after I had drained out the juice. It seemed like a good idea to dry out the shell anyways, maybe it would have been easier to crack it with a knife later. After about 25 minutes and an enormous amount of hacking I obtained a small slit in the shell and then used a knife to make a hole large enough to finally get the juice out.....then another 20 minutes in the oven to dry it out enough to crack about 1/5 of the shell off. It was enough for my salad but honestly the hardest ingredient I have ever worked with....literally. I was told after to just use a hammer next time.

So I combined the coriander, mint, Spanish onion, prawn, capsicum, coconut and dressing in a lime, fish sauce, palm sugar sauce. It turned out really lovely and fresh.

The last salad I wanted t make, a bit of a favourite of mine, was a fennel, red ruby grapefruit and Pecorino salad. Although I usually use a mandolin, this time I was without so it tested my knife skills, and it turned out ok, but the paper thinness of the fennel really changes this dish especially once it takes up the lemon juice and olive oil dressing. The difference this time is that I used Pecorino as opposed to Parmesan, which is a huge difference in flavour. Being sheep milk it has a much stronger and saltier taste but due to the sweetness of the grapefruit and the citrus in the sauce it was balanced so it did not overpower.

Cooking for Christmas

So Christmas day I originally decided I'd do dips then I was told this Aunt was bringing tzaziki, Yiayia would bring her tarama (a given) so I wasn't really left with much. Mum said not to worry about it so I decided to do some canapes.

Something simple and that can be prepared the day before as I knew I wouldn't have time on Christmas day before everyone arrived. Therefore I went back to a few classics, caramelized onions with sour cream tartlets and also braised mushrooms with thyme, garlic and onion tartlets.

I started the toppings the day before and did the shells the following day. I didn't know how much raw ingredients to buy so I ended up getting $9 of mushrooms and about $5 worth of onions.When I started to cook them down and they softened they looked like nothing and I was worried I wouldn't have enough for my tarts, but little did I know that I would only use half of each mixture in the end.

I cooked both the mushrooms and onion mixes over a low heat for about 2 hours just to make sure they were as soft as possible without them burning. Once I had finished in the fridge they went ready for the next day.


Once I arrived home on Christmas day I was assisted by my amazing Yiayia while I made the tartlets. I wasn't sure how large to cut the shortcrust pastry and the first few were a tad large, but it was my Yiayia who started cutting them smaller as a test, and in that batch, of course hers turned out beter (who can beat your Yiayia). From then on the small tarts turned out fantastically.


I reheated the mushrooms and garnished with grated paresean and parsley, but the onion mix I kept cold and put a small dollop of sour cream.




As everyone arrived so late when I started serving canapes the mains were also being placed on the table and I got a bit frustrated as everyone started picking at the cut ham...hmmmmmm but they evetually went and were given the thumbs up....even by Yiayia :)

My fav cafe's and restaurants

So as you all know I like to eat......A LOT and I try to get to as many new places as I can. I have a hit list which I have not even made a dint in (and this is only in relation to Sydney, don't even get me started on Melbourne).

Many of you ask me for recommendations so I will start writing out some of these places and continually update the list with new ones.

Enjoy

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(in no particular order)

• Balkan Oven (Just off Princess Hwy, Rockdale)
  

A small authentic Macedonian Burek kitchen. As soon as you walk into this thin cafe you are hit the aromas of the cripy pastry hot ot of the oven and are then presented with the 3 varieties they offer - cheese, cheese and spinach or meat - which come as either a whole, half or quarter of a pie. There are also mini burek sticks for an on the go snack. You can also enjoy pizza topping varieties of burek which as opposed to a 'pie' are pastry with topping open on top. Sit on seating in the plaza strip which is lined with numerous Macedonian cafe's which you will find locals enjoying their days catchign up with friends over a coffee.
Such good value and absolutely delicious. Sometimes you will have to wait for a fresh pie to come out of the oven, but believe me, its soooo worth it.

• Kaimaki Cafe (Montgomery St, Kogarah)

• Trianon Cakes (289 Homer Street, Earlwood)

Very well known in this inner west suburb Trianon is sought out for its Greek and Cypriot delicacies but especially its Olive and Haloumi breads which are usually sold out by 9am. Don't fret though cause you can order ahead or ask for a few to be put aside. If you were looking for smaller snacks try their olive pockets or their bureks which come in cheese and spinach or just cheese....and I haven't even started about the cakes which line the shop front from Baklava, Galekaboriko, kouabiethes and paxamathia.

• Napoli in Bocca (73 Dalhouse Street, Haberfield 9798 4096)

The best pizza I have had in Sydney. You may be shocked when you walk in, are seated at your table and look around. It's a simple restaurant with a basic fit out, a theme that also extends to the service, very standard. Drinks are forgotten and meals take a while, but once you take a bite into that huge thin authentic pizza you won't care about any of the above. Even the most simple of pizzas which consists of a tomato base and herbs is so flavoursome it was extremely surprising. One down and onto number two. TWO you say? Of course.......they are so light and thin and irresistible that one is simply not enough, but to go for the crispy bruschetta pizza which I can still smell the garlic and basil, or maybe the calzone which is stuffed with ham, mushroom and ricotta.
Desserts are not their specialty so if you are having lunch I would go across the road to Pappas and have a slice of their baked ricotta cheesecake and if for dinner then find a gelato bar to cap off the evening.

• The Nut Roaster (71-81 Chapel St, Lakemba)

As you park you are loured in by the wafting smell of freshly roasted nuts. There should be a sign at the entrance "Enter at your own risk" as you will without a doubt leave with much more than you planned to get. Part impulse and part spoilt for choice, even when you know exactly what is there. So you walk in and think, where do I start? I figure on the left is my best bet, this is where all the canned foods, grains, pulses and pastas are, then I will move down the back where I can see a huge fridge full of cheeses and a huge selection of olives. I will finish on my right where the nuts practically line the whole side of the warehouse, an of course you will always have a choice 'salted' or 'unsalted'.
Owned and run by a Lebanese family, they are so warm and helpful and you will see they always remember their regulars, which includes my Yiayia, and since one of the older members of the family remembers me coming in with her, he slips me a few olives on the sly... and I thought it couldn't have gotten any better.

• Miro Tapas (Liverpool Street, Sydney)

Located in the Spanish quarter, this secluded Spanish restaurant, as it is underground, and boasts the best of both worlds: good food and an intimate atmosphere makes it attractive for both groups and couples to enjoy the world of tapas. There are two rooms one which has more tables for two and another which has larger tables. This separation is successful in creating different moods within each space.

NOW lets go on about the food. Chorizo, a must, was nicely bbq'd and tender on the inside. Lomo con Roquefort which was bbq'd eye fillets which had Roquefort (strong blue cheese) on top which melted as it was served was an interesting combination of flavours, but it worked as the cheese wasn't creamy but rather the strength of the cheese and the intense flavour of the meat, especially since it was barbecued, allowed all flavours to be experienced and enjoyed without dominating each other. Calamares al Sol comprised of tender strips of char grilled calamari which were so tender and not chewy thankfully, as that would have made it an interesting and possibly very messy time considering I was on a date. Above all meals we had the one that truly stood out to me was the Gambas al Ajillo, i.e. Garlic Prawns. Now I have had my fair share of Garlic Prawns, Greek, Italian, Spanish styles many times over but these are the one I often crave and I know it is a huge call, but I have to say they were the best garlic prawns I have ever had. There was a strong garlic flavour, oil to dip your bread in and large plump prawns which were succulent and fresh. Served in a clay pot they were just divine and a must if you end up going.

• Old Saigon, King Street, Newtown

This is a simple, very tacky restaurant with aluminium can aeroplanes decorating the place and objects hanging from the ceiling, but sometimes its such places which boast the best and most traditional food. It is a Vietnamese restaurant and although I haven't had too many things on the menu I can say that the rice paper rolls are large and full of stuffing and the prawn soup is the best thing ever on a cold day where you want something nice to warm you up. It is full of prawns in a nice sweet and sour broth with vegetables, no noodles, which is just the way I like my soup.

It is such good value for money and if you are adventurous they do offer such dishes as crocodile or wild boar, just don't go expecting much from the staff or decor, but fantastic fro a low key budget dinner.

• Badde Manors, Glebe Point Road, Glebe (Uni end)

Now this cafe has been an institution for years. I started coming here when I was 7 years old with my Godsister who has been going for about 10 years at that stage. I had the strawberry gelato that day and was so overwhelmed with how good the gelato tasted I think I dreamt of it for years, but as I kid I did not know where I had gone and always wished to go back. Eventually I found out where the place was and took my brother and some friends. I knew they did good toasted foccacias and their dessert fridge was always impressive, but it was the gelato that was to die for, such intense flavours, like nothing I had ever had. It was this day that we discovered something that was probably something simple to overlook but huge in the scheme of things..........the whole cafe was vegetarian, and for my brother, that was a tragedy. He hated his Caesar salad with avocado dressing and no bacon. He was not impressed at all, but then I convinced him to have the gelato and he said 'its ok', which in the context of the day meant he liked it a lot, but did not want to give off he liked it. The lemon gelato is so strong it tastes like traditionally made lemonade. When I told my Godsister it was vegetarian, she was gobsmacked as she had been going there for 15 years and had never ever noticed as she always had toasted sandwiches.

Anyways, it is still a nice place to go for a light meal, a coffee or gelato and is great as it is open till late at night. They have a courtyard out the back which in the afternoon is nice and relaxing with the sun coming in. The interior is nothing special, old school wooden tables and benches and it has a certain character about it, but 'being vegetarian' obviously isn't it, rather a warm place for friends to gather, chat all afternoon and loose track of time.

• Glebe Point Diner

• Perama

• Pendolino, Level 2, Strand Arcade
  

• Azuma, Regent Place or Chifley Plaza
  

• Nostos, Norton St, Leichhardt
  

• Cafe Sopra, of Fratelli Fresh

Dank St, Waterloo
Macleay St, Potts Pt

• Thang Binh, King St, Newtown

• Fratelli Paradiso, Challis Ave, Potts Point

• Fishface, Darlinghurst Road, Darlinghurst

• Icebergs, 1 Notts Ave, Bondi Beach

• Mad Cow, The Ivy

• Pier, New South Head Road, Rose Bay

• Bayswater Brassierie, Kings Cross
  

• Pink Salt, Cross St, Double Bay

• Kazbah on Darling, Darling St, Balmain

• Pastizzi Cafe, King St, Newtown

• Adora Chocolates, Homer St, Earlwood

• Belgium Beer Cafe, Harrington St, The Rocks

• Central Baking Depot, Erskine St, CBD

• Coffee places in Sydney - Mecca, Campos, Toby's, The Source

• Cyprus Club Cafe, Stanmore Rd Stanmore
  

• Bodega, Commonwealth St, Surry Hills

• Hot Chocolates - San Churro, Max Brenner, Lindt, Guylian, CBD

PLACES STILL TO TRY (so if you want to try one let me know and I'd love to go with you!)

• Toko, Crown St, Surry Hills
  
• Souk
• Claude's
• Cru54, Foveaux St, Surry Hills
  
• Intermezzo, GPO
  
• Prime, GPO
  
• Medusa, Market St, Sydney
  
• Buon Ricardo, Paddington
  
• Lucio's, Paddington
  
• Viva Goa, Pyrmont
• Cafe Sydney, Custom's House
• Otto's, Finger Wharf, Woolomolloo
• Sugaroom, Pyrmont
• Flying Fish, Pyrmont
• African, Newtown
• Nepalese, Surry Hills
• Subsolo, King St, Sydney
• Sushi-e, Establishment complex, Sydney
• Est, Establishment complex, Sydney
• Sean's Panorama, Bondi Beach
• North Bondi Italian, Bondi Beach
• Teppenyaki, Ivy Complex, Sydney
• Table for 20, Surry Hills
• Macleay St Bistro, Potts Pt
• Nostimo
• Quay, Overseas Passingers Terminal, Sydney
• Yellow Bistro, Potts Pt
• Universal, Darlinghurst
• The Burlington, Crows Nest
• Bentley Bar & Restaurant, Surry Hills
• Area, Circular Quay
• Bird Cow Fish, Surry Hills
• Oscillate Wildly, Newtown
• The Light Brigade, Woollahra
• Efendy, Balmain
• Berowra Waters Inn
• Yoshi, The Rocks
• Guillame Bennalong, Circular Quay
• Tabou, Surry Hills
• Etch, Sydney
• Marque
  

Cheese Room Christmas Lunch

After much organisation us Cheese Girls (well I can't really say that anymore now that we have Andy and Keppel) have organised a nice Christmas lunch. The way it will work is we each bring a dish or two and our trusty Sommilier will organise the drinks for us.

I have decided to start by whipping up two salads, as they are usually forgotten and are one of my favourite dishes, especially in the heat of the summer. The first will be a simple Panzanella Salad which consists of diced tomatoes, basil, cucumbers, Spanish onions, EV olive oil, a good balsamic and toasted sourdough croutons to soak up all the juices. After looking up many differenet versions of the Panzanella I decided simple is best. No need for capers, anchovies etc as I feel there is enough flavour if you get really good produce.



The second salad I made up was a shredded cabbage salad marinated in a lemon vinaigrette and served with shaved Reggiano. It is very simple but a nice light accompaniment to a main dish. I dressed the salad a couple of hours ahead of time so the cabbage wasn't so stiff and softened up slightly.



BUT the dish that impressed the most was the Chocolate Ganache Caramel Tart. I started this recipe on Satruday afternoon by making the sweet pastry, fridging it, blind baking then baking it. This time I didn't overcook the pastry as the first time I tried it I thought it was still too soft as I forgot it hardens as it cools. Well after the pastry was done it was time to attack the caramel.....this is where the fun begins.



Sugar goes through many stages before it turns into toffee and last time I did it I missed the window by only about 20 seconds to turn it into caramel (by adding cream, butter and salt) and it burnt so this time I was being very careful. It was going very well and starting to turn a light brown when I stirred it and it splat up and onto my hand, burning me quite badly.




When it processed that I needed to wash my hand the burn was quite bad and because I spent time washing my hand, of course the caramel burnt, so I had to to it all again although since I had used the plain stainless steel pot and couldn't wash it straight away (as it needed to be soaked) I needed to use a non-stick pot. This sounds good in theory as it will be easier to clean the caramel at the end, but it doesn't allow the sugar to heat up as much and go through all the stages it would normally go through.



It did work out in the end, although not as clear as when I previously have done it in a plain stainless steel pot, but I didn't care by this stage. I poured it into the pastry and put it in the fridge to set overnight. The next morning it was looking good and I was in brighter spirits to make the chocolate ganache topping. The key to making smooth ganache is to heat the cream before adding the chocolate. I melted my chocolate before combining them just so they blended completely. Once when I have done it with very cold chocolate and cold cream in the douvble boiler they didn't combine completely and the end result was slightly lumpy and not smooth like it should be. Once I had finished the ganache i poured it thickly over the tart and set it in the fridge again for at least 3hrs before serving it.






I will admit it is a very long process but SOOOOO worth it as I was told it was pure decidence, so at least my labour and pain was not a waste.