Category All Recipes

Rooibos Cocktail


ROOIBOS COCKTAIL

This was so much fun to make. The theatrics are outstanding and the taste, well let me say its a shame that a hot infusion siphon isn’t a standard piece of equipment for the kitchen! This cocktail is can actually be purchased at the Aviary in Chicago, a link for a video on how they do it provided below. They give you the ingredients but not the amounts so the ones that I am going to supply are the ones I used in the end (After many tests to get it right of course). The results are below.

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INGREDIENTS

– 3g Rooibos Tea

– 4 Pieces of Lemon Peel

– 4 Pieces of Orange Peel

– 1.6g Almond Slices

– 6 Mint Leaves (Bruised)

– 0.2g Saffron

– 0.1g Lavender

– 1.5g Lemon Verbena

– 3 Cardamon Pods

– 10 Pepper corns

– 1 Cassia Quill

– 90ml Hendricks Gin

– 30ml Luxardo Maraschino

– 60ml Simple Syrup

– 1g Citric Acid

– 500ml Water

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METHOD

First you want to put all the wet ingredients including the citric acid into a vacpac bag and put into a pre-warmed SousVide at 90ºC. If you don’t have a SousVide, place the bag into a pot of water and warm to 90ºC. While that is happening gather all the dry ingredients and put into the top chamber of your siphon.

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Once the wet ingredients have reach 90ºC carefully, (because they will be hot, someone may have made that mistake) pour into the bottom chamber of the siphon. Next put the top chamber on and make sure its secure then light your bunsen burner and push under to get the boiling process happening. Once all the liquid has been vacuumed up to the top chamber carefully mix for one minute so that all the flavours come out of the ingredients. Once that minute is up remove the heat and leave to cool and pour back down into the bottom chamber.

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Pour into two fancy cocktail glasses or tea cups and enjoy.

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Link to the Youtube video of the Rooibos Cocktail: https://www.youtube.com/watch?v=9EBxrBXd198

Filet De Bouef Et Pommes Soufflé Au Jus Gras


FILET DE BOUEF ET POMMES SOUFFLÉ AU JUS GRAS

Now this was a challenge! Matt and I were thinking how hard can it be to soufflé a few chips and the answer, extremely. Not only do you have to get the thickness and size right, but the main component to this recipe is the first cooking process and getting that all important blistering right. It’s hard to think about making the whole dish in just 90 minutes like the contestants on Master Chef Australia. In this post we will share our tips on how we had success with the Pommes Soufflé supplied with a link to make the whole dish bellow.

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Filet De Bouef with Pommes Soufflé, Parsley purée and Jus Gras

INGREDIENTS

– Royal Blue Potatoes

– 2 Cups Canola Oil

– Sea Salt Flakes

– Thermometer

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METHOD

We found that royal blue potatoes worked and tasted the best. First cut the potatoes roughly 3mm in width at the largest part of the potato. You want to get close to 4cm x 4cm squares as possible out of each slice and leave in a bowl so they don’t dry out. Next you want to heat the canola oil in a medium sauce pan with the thermometer and bring that  temperature of 140°C (it take some fine tuning but try and keep the oil at a constant). You also want to heat oil in a deep fryer to 180°C. Place the potato squares into the oil and continuously agitate the oil by moving the pan or by using a wooden spoon being careful as the oil is hot.

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Continue cooking and agitate until the potato starts to show signs of puffing or blistering. This should take about 5 minutes. Next remove from the oil and add to the 180°C oil in the deep frier. They only want to be in there until they have completely puffed up, about 30 seconds. Remove from the oil, season with salt and set aside or enjoy straight away. This might not sound like a lot but trust us it was a lot harder than it seemed and very rewarding with the end product.

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Link to the Master Chef Australia recipe page: http://tenplay.com.au/channel-ten/masterchef/recipes/filet-de-bouef-et-pommes-souffle-au-jus-gras