1. Viennese Orange Kisses
220g butter (room temperature)
65g sugar
2 tbsp grated orange rind (or extra to taste)
2 tbsp cornflour
125g plain flour
65g self-raising flour
extra icing sugar, (to dust)
Orange Cream
60g butter (softened)
125g icing sugar
2 tbsp orange juice
Cream butter, sifted icing sugar and orange rind until soft and creamy. Add cornflour; mix well. Add sifted flour, gradually, beating well until smooth.
Fill into piping bag fitted with star tube. Pipe into 2.5cm shapes on lightly greased oven trays. Bake in moderate oven for 15 minutes or until pale golden brown. Cool on wire racks.
Sandwich biscuits together in pairs with orange cream. Dust with sifted icing sugar to serve.
Orange Cream: Beat soft butter and sifted icing sugar until smooth; gradually beat in orange juice.
Makes about 15.
2. Café de Paris Butter (by Franz Scheurer Sen)
Created by Freddy Dumont in 1941, specifically to go with sirloin steak, and served in the Restaurant Café de Paris in Geneva, this butter flavoured with herbs and spices was an instant success - so much so that is was almost impossible to get into the restaurant for years. Only a few restaurants worldwide are reputed to serve the original recipe among them Le Relais de L'EntrecOte and the L'EntrecOte de Paris, both in Paris and the Café de Paris in San Francisco. The original Restaurant Café de Paris in Geneva still exists (albeit under new management) and still has the butter on the menu. My father, Franz Schemer Senior worked at London's Savoy Hotel and in 1943 one of his fellow chefs (who worked in the original restaurant in Geneva) gave him this, supposedly original and authentic recipe:
This quantity will make 20 serves
Ingredients:
1kg soft, unsalted butter
60g tomato ketchup
25g Dijon mustard
25g capers (in brine) rinsed and roughly chopped
125g eschalots, finely diced
50g fresh curly leaf parsley, finely chopped
50g fresh chives, finely chopped
5g dried marjoram
5g dried dill
5g fresh thyme leaves, lightly chopped
10g French tarragon leaves, lightly chopped
Pinch of ground dried rosemary
1 clove garlic, very finely chopped
8 anchovy fillets, rinsed and finely chopped
1 tablespoon of good brandy
1 tablespoon of Madeira
1 teaspoon of Worcestershire sauce
1/2 teaspoon of sweet paprika
1/2 teaspoon of curry powder (Keen's) Pinch of cayenne pepper
8 white peppercorns, finely ground
Juice of 1 lemon
Zest of 1/2 lemon
Zest of 1/4 orange
10-12g salt
Method:
Beat the butter until creamy, either by hand (preferred) or on low speed in an electric mixer. In a separate bowl, thoroughly combine all the remaining ingredients before adding to the butter. Mix again with a large wooden spoon or on low speed in a mixer.
Place a double thickness of foil 20cm in length on a workbench and place half the butter along the closest edge, leaving about 5cm free at either end. Roll into a log shape about 5cm in diameter, twisting the ends to seal. Repeat with another length of foil and the other half of the butter, then refrigerate until set.
Serve: Remove the butter from the fridge about 10 minutes before service. Place slices of Café de Paris butter on top of protein (e.g. sirloin steak) and melt for a few seconds under a hot salamander. Serve immediately.
NOTE: If you are preparing this butter specifically to go with seafood then I would suggest you add the juice of another 1/2 lemon to the total mixture.
3. Chocolate Cigars with Sabayon (as seen on MasterChef 10 July 2009)
http://thermorecipes.blogspot.com/2009/07/channeling-your-inner-master-chef.html
4. Cauliflower and Date Tagine
1/2 large cauliflower cut into florets
1-tablespoon plain flour
½ teaspoon chilli powder
1-teaspoon coriander seeds
1-teaspoon ground ginger
Good pinch ground turmeric
1-tablespoon olive oil
1 onion chopped
1 garlic clove chopped
1 pound canned peeled tomatoes chopped
½ cup pitted dates
1 ¼ - ½ good vegetable broth or make up powdered vegetable stock)
3 tablespoons chopped fresh coriander
2 tablespoons chopped fresh mint
Salt & freshly ground black pepper
Dry roast spices & flour on 100 for 4 mins (speed - stir) - blend into powder speed 9
Add and chop garlic & onion speed 4 for 6 seconds
Add oil and cook on 100 for 4 mins (speed - stir)
Add all other ing. except coriander and mint
Cook on 100 for 18 mins (speed stir ) reverse
.
Sprinkle coriander and mint over serve with Tunisian pilaff or rice
For the Tunisian pilaff
2 tablespoons oil
¼ cup whole blanched almonds
1 onion chopped
1 teaspoon cinnamon
¼ cup currents
¾ cup long-grain rice
2 cups good vegetable broth, hot
zest 1 orange (zest in the Thermomix 1st then set aside)
Chop onion then add almonds, oil, currents, & cinnamon roast on 100 for 4-5 mins speed 1 reverse. Add rice and stock - cook on speed 1 reverse for 15 mins stir in orange zest
5. Pistachio & Rose Cake
200 grams unsalted pistachio nuts - ground finely set aside
5 eggs separated
Whisk egg yolks with 150 grams caster sugar
Mix in ground pistachio
Whisk egg white to stiff peaks and fold into yolk mixture
coarsely grind 50 grams pistachio sprinkle ontop
Butter and flour spring form cake tin
Prepare syrup
180 mils water 200 grams sugar dissolved
Add 1 teaspoon lemon juice
2 teaspoons rose water
Cook cake at 180 for 45 mins
Just before serving soak cake in syrup
6. Tetsuya Wakuda Recipe
Orange Ice Cream
Makes approximately 1 litre
1 L fresh orange juice
10 egg yolks
100g castor sugar
Zest of 2 oranges
65ml glucose
**3 teaspoons of orange paste**
300ml single cream
Peel two oranges with a potato peeler to get a fine layer of orange rind, try not to get any of the white pith.
Place sugar and orange rind in TM bowl and blend on speed 10 for 12 seconds, insert butterfly attachment add egg yolks, whisk on speed 4 for 8 minutes or until light and fluffy.
Add the orange juice to the egg mixture, and cook on 90° deg for 12 minutes on speed 1 until the custard coats the back of the spoon.
Add glucose and orange paste to the mixture and stir on speed 3 for 6 seconds until dissolved.
Strain mixture through a fine meshed sieve, removing all zest and orange pith.
Add the cream to the mixture.
Pour mixture into ice cube trays and freeze overnight.
Place required quantity of frozen cubes into TM bowl and blend on speed 10 for 1 minutes.
Note: This mixture makes quite a large quantity so halve everything for less. I found the full amount made 8 normal ice trays. I then emptied out the frozen orange custard into plastic bags and placed them in the freezer. I then only blnded 2 trays at a time or (quantity as required).
* Orange paste comes in jars, and is available from specialist food stores
** It is not nessesary to use the orange paste, however, if you use it then reduce the orange zest to only one orange**
Recipe adapted for Tetsuya using the Thermomix by Sydney Thermomix Consultant, Lynette MacDonald
7. Aviva Fox’s Amazing Sour Dough Bread
3 cups bakers flour
¼ teaspoon yeast
1/¼ teaspoon salt
1½ cups water
Place all above ingredients in a large bowl, with a wooden spoon or spatula mix and bind together until smooth. (this only takes about ½ to 1 minute).
Cover with a damp tea towel or cling wrap, let stand for 17 hours. Dust a breadboard or silicon mat or kitchen paper with flour. Turn your dough out of the bowl onto the floured surface, gently fold the edges in, first the two outside edges then the two ends. Turn dough over and lightly flour the top. Leave for 2 hours. Half an hour before baking turn oven onto 210º deg place a cast iron pot with a lid on into the oven. After ½ hour remove pot from oven, be careful the pot and the lid will be hot.
Flip the bread dough into the pot, replace lid and bake for 30 minutes with the lid on. After 30 minutes remove lid and continue baking for 15 – 20 minutes or until bread is crust and brown. (I left mine for 30 minutes.
Tips
Do not oil the pot
Add olives or sundried tomatoes to dough at the beginning
For larger loaf double up
Excellent fresh
Fantastic toasted for up to three days
