Home Cooked Heston Turns 1


MINI PULLED DUCK TACOS

First and foremost its Home Cooked Heston’s first birthday! Its been a whole year of blogging and I have been loving every bit of it seeing the amount of people who like and view my blog on a daily basis makes me want to cook bigger and better recipes for you guys to follow and try for your selves. I have branched out to Instagram: @homecookedheston and also on Facebook. Now for the recipe to celebrate……Mini duck tacos with picked topping.

IMG_9090

INGREDIENTS

– Duck Breast or Maryland

– 1 Packet of Wonton or Goyza Wrappers

– 4 Tbsp Salt

– 2 Tbsp Chinese Five Spice

– Peel from 1 Orange

– 2 Slices of Orange

– 4 Juniper Berrie

– 1 Bayleaf

– 1 Carrot

– 1 Cucumber

– Vinegar to Coat

– 3 Tbsp of Sugar

– 1 Tbsp of Coriander, Finely Chopped


METHOD

IMG_9091IMG_9092IMG_9093

First set up the Sousvide and set to a temperature of 75ºC. Combine the salt, Chinese five spice and orange peel into a small bowl and mix to combine. place the sliced orange bayleaf and juniper berries into a vacpack bag. In a hot pan sear the duck skin until it turns golden brown then remove from the heat and place on a tray. Next you want to rub the seasoned salt into the skin and place into the vacpack bag and seal. Place the vacpacked duck into the SousVide for a minimum of 8 hours.

IMG_9076

In the last half hour of cooking you want to Julienne the carrot and cucumber and place them and the coriander into a small bowl and coat with the vinegar. Place the sugar into the bowl and stir until dissolved, cover in plastic wrap and place in the fridge. Next in a small saucepan fill with about 3cm (1 inch) of your favourite frying oil. Next place one wonton wrapper on a spatula half on and tuck the other half under, folding in half. Dip into the oil for 10 seconds or until golden brown. Transfer to a plate, grab the side you just cooked with tongs and dip into the oil again. Leave on some paper towel to drain and repeat for as many tacos as you desire.

IMG_9088IMG_9089IMG_9094

When the duck is ready remove from the vacpack bag and remove all the meat you can from the bones and shred with two forks. Drain the vinegar and discard. To assemble, place some pulled duck into the bottom of the taco shell and place some picked salad on top. To garnish finish with a coriander leaf and enjoy. As I was cooking for three of us I decided to use some soft taco shells too to make it a bit more filling.

IMG_9086

The boys over at Mane Liquor recommend a cold crisp Bridge Road Enigma Hopped Pilsner or a Mikkeller American Dream

50/50 Eclipse Stout Tasting


MANE LIQUOR’S 50/50 ECLIPSE STOUT TASTING NIGHT

I was approached by the guys down at MANE Liquor about an up coming tasting event and they asked if I could supply some food. 50/50 Eclipse Stout to be exact and boy these are not cheap stouts! I hava never catered for 20 people before but was more than up for the challenge. MANE and I discussed and came up with the idea to have a four course meal with included the following: dish one some sticky Asian style wings, dish two I had to make Chicago style hotdogs as requested by the boss, dish three I SousVided some hanger steak, which had sides of a curry potato salad and some gourmet slaw and last but not least dish four was to be some Eagle Bay Cacao Stout brownies with vanilla ice cream.

3


STICKY ASIAN STYLE WINGS

2

– Chicken wings (I had to order 9kgs worth!)

– Hoi Sin Sauce

– Soy Sauce

– Honey

– Roasted Sesame Seeds

– Spring Onion (Green Part Only)

METHOD

This one was pretty easy. Combine all wet ingredients together in a large bowl with the wings and leave to marinate. Roast the sesame seeds on a high temperature for five minutes or until golden. Thinly slice the spring onion and set aside. Once needed, heat a large frying pan or in my case a extra large paella pan to medium-high and cook though until sticky and charred. To finish, serve on a plate and top with the sesame and spring onion.


 CHICAGO STYLE HOTDOGS

4

INGREDIENTS

– Top Quality Beef Sausages

– Hotdog Buns

– Tomato, Sliced

– Peppers, Sliced

– Dill Cucumbers, Quartered Lengthways

– Onion, Finely Diced

Yellow Mustard

METHOD

First cook the sausages, whilst that’s happening slice and dice all the other ingredients you need and put in separate bowls. Cut the bun down the middle not going all the way through, split and place in the oven or microwave just enough to heat through and butter. Once the sausages are cooked, place one in a bun then top with tomato, peppers, dill cucumbers, onion and yellow american mustard. Enjoy!


SOUSVIDE HANGER STEAK WITH CURRY POTATO SALAD AND GOURMET SLAW

6

INGREDIENTS

– Hanger Steak

– 1 Carrot, Coarsely Chopped

– 1 Onion, Coarsely Chopped

– 1 Celery Stick, Coarsely Chopped

– 1 Clove Garlic, Crushed

– Red Wine (in my case MANE Liquor Shiraz Clean Skin)

Link to Curry Potato Salad

http://www.bbcgoodfood.com/recipes/1385/potato-salad-with-curried-mayo

Link to Gourmet Slaw

http://www.taste.com.au/recipes/24541/classic+coleslaw

METHOD

First fill the SousVide to the fill line and set the temperature to your liking, mine was at 57ºC hovering around medium-rare. Place the steak into a vacpack bag along with all the vegetables. Pour in the Shiraz and seal the bag. place into the SousVide and leave until ready to serve. Heat a large frypan and sear off the sides of the steak. Calve the steak and serve with a side of the slaw and potato salad.


 EAGLE BAY CACAO STOUT BROWNIES

5

INGREDIENTS

– 1 Bottle Eagle Bay Cacao Stout

– 450g Semi Sweet Cooking Chocolate of Your Choice

– 1 Cup and 2 Tbsp of Butter

– 1 ½ Cups of Sugar

– 3 Large Eggs

– ¾ Cup All-Purpose Flour

– 1 ½ Tsp Salt Flakes

METHOD

Preheat the oven to 180°C. Line a 20×20 metal baking tray and line with baking paper. Next bring the stout to a boil in a medium sauce pan and cook until reduced to 1/2 cup. Let cool. Reserve 1/4 cup stout. Stir 340g of chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

Whisk sugar, eggs, and vanilla in a large bowl to blend then Gradually whisk in chocolate mixture. Then the 1/4 cup of stout from pan. Sift in and then fold the flour and 1 1/4 tsp of salt. Pour batter into your prepared pan.

Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 110g of chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth then add the reserved 1/4 cup reduced stout, the remaining 2 Tbsp of butter and 1/4 tsp of salt. Whisk until well blended. Pour the warm glaze over brownies and let stand at room temperature until the glaze has set.

This night was a lot of fun and some epic beers to match. Thanks to the MANE Liquor boys for having me!

7