Christmas Trifle 2015


FIG, PORT AND PISTACHIO TRIFLE

I found this recipe in June and waited six whole months to make this epic trifle. It was in the June issue of Delicious Magazine and the recipe is by one of my favourite Australian Chefs Mr Guillaume Brahimi. It was fun to make as I got to eat along the way making this dish. The only problem I had was trying to find figs towards the end of December. I went in to eight fresh produce stores as well as supermarkets but in the end my little brother managed to find some in one of the big supermarket chains here in Perth. You can however use whatever seasonal fruit you wish but I wanted to make the original! It was a big hit with everyone at our Christmas lunch especially my fiancée 😀

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INGREDIENTS

– 10 Figs, Quartered

– 50g Pistachios, Roughly Chopped

PISTACHIO GATEAUX

– 250g Softened Unsalted Butter, Chopped

– 200g Caster Sugar

– 1 Vanilla Bean, Split, Seeds Scraped

– 200g Marzipan, Chopped (I Made My Own)

– 4 Eggs

– 250g Pistachios, Finely Ground

– 75g Almond Meal

– 1/4 Cup (60ml) Kirsch (Cherry Liqueur)

PORT JELLY

– 3 Cups (750ml) Port

– 2½ Tbsp Caster Sugar

– 3 Gold-Strength Gelatin Leaves

CRÈME PATISSIÈRE

– 400ml Milk

– 200ml Pure (Thin) Cream

– 3 Vanilla Beans, Split, Seeds Scraped

– 4 Egg Yolks

– ¼ Cup (55g) Caster Sugar

– 1½ Tbsp Cornflour

– 1½ Tsp Orange Blossom Water

– 600ml Thickened Cream


METHOD

1. Begin this recipe a day ahead. The pistachio gateaux will need to rest in the fridge overnight. 2. Preheat the oven to 160°C. Then grease and line two 25cm spring-form cake pans with baking paper.

3. For the pistachio gateaux, place the butter, sugar and vanilla seeds in the bowl of an electric mixer with a fitted paddle attachment. Beat on medium speed for 6 minutes or until the mixture becomes thick and pale. Add the marzipan and beat for 5 minutes or until well combined.

Add the eggs, 1 at a time, making sure to beat well after each addition. Next add the ground pistachios, almond meal and a pinch of salt. While the mixer is still running, drizzle in the kirsch and beat for 30 seconds or until well combined. Divide the mixture evenly between the prepared cake pans. Bake for 35 minutes,  or until a skewer inserted into the center comes out clean. Make sure you rotate the pans halfway through cooking. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Cover with plastic wrap and place in the fridge overnight to chill.

4. For the jelly, pour the port into a pan over high heat and bring to the boil. Reduce the heat to medium and cook for 20 minutes or until port has reduced by half. Remove from heat and stir through the sugar until fully dissolved. Soak the gelatin in cold water for 5 minutes to soften. Squeeze excess water from the gelatin, add to port mixture and stir until completely dissolved. Cool slightly then pour into your trifle bowl and cool completely. Cover with plastic wrap and place in the fridge for 6 hours or overnight to set.

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Port Jelly

5. For the crème patissière, combine the milk, cream, vanilla pods and seeds in a saucepan over medium-low heat and bring to just below boiling point. Next whisk the egg yolks, sugar and cornflour together in a large bowl for 4 minutes or until smooth and pale. Carefully add the milk mixture to the yolk mixture and whisk to combine.

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Pistachio

Transfer to a clean saucepan and place over medium heat. Whilst whisking constantly, cook the mixture for 6 minutes or until thickened. Transfer to a bowl and remove the vanilla pods. Cool slightly, then cover surface with plastic wrap and place in the fridge for 1 hour to chill. Next add the orange blossom water and whisk to combine. Whisk the thickened cream to stiff peaks, then gently fold into crème patissière.

6. To assemble, trim 1 gateau to fit and place over the jelly. Spread with half of the crème patissière. Repeat with remaining gateau and the crème patissière. Chill for 1 hour to set. Pile the figs on top of the trifle and scatter with pistachios to serve (I roasted mine but you can do what ever you want). Enjoy!

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The boys down at Mane Liquor recommend enjoying an Eagle Bay/Mane Liquor Co-lab Black and Tannin (If you haven’t yet tried this beer on its own do yourself a favor) with this epic trifle.

Pulled Lamb Burgers


PULLED LAMB BURGERS WITH SLAW AND CHIPOTLE MAYONNAISE

We had a little family get together over the weekend and what better excuse to bust out my SousVide. I haven’t used it to cook lamb before so I thought I would give it a go. Cooking for 8 people, it had to be something a little more on the simpler side but no sacrifice on flavor was to be spared – so burgers was a great choice. I hope you enjoy this recipe as much as we all did and I will include a link at the end of the page for those who don’t have a SousVide can still make this awesome burger. On a side note, can I just say that when cooking for a large group of people, the SousVide is the one of the best pieces of equipment.

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Pulled Lamb Burger with Slaw and Chipotle Mayonnaise

INGREDIENTS

– Lamb (Shoulder or Leg, Bone removed)

– Beef Stock (or lamb if you can get it or make it)

– Burger Buns

– Half a Green Cabbage (Finely sliced)

– Half a Red Cabbage (Finely Sliced)

– 1 Carrot (Julienne)

– 2 Dill Cucumbers (Finely diced)

– 1 ½ Cups of Mayonnaise

– 2 Re-hydrated Chipotle Chiles

– 2 Tbsp (15ml) Freshly Squeezed Lime Juice


METHOD

First fill your Sousvide with water and set to 70ºC. Debone and butterfly the lamb and place into a vacuum bag with the stock. Vacuum the air out of the bag and place into the Sousvide for 10 hours (you can place the sealed bag into the fridge the night before if you wish to marinate and get those flavors into the meat). There is a link below to a Jamie Oliver recipe where you can substitute the SousVide for an oven.

In the mean time place the 2 re-hydrated chiles, mayonnaise and lime juice into a small food processor or blender and blitz. Pour into a small bowl ready for the Slaw.

For the slaw place the cabbage, carrot and dill cucumber into a large bowl. If you are making this for people who don’t like chili then use regular mayonnaise and you can spoon the chipotle one on as a sauce. Otherwise, place 1 cup of the chipotle mayonnaise in the bowl and mix to combine.

When the meat is ready to come out of the Sousvide, cut the bag open and brown the meat accordingly (I know you saw in the photos I used a fry-pan instead of my Searzall but I ran out of gas! Rookie mistake). Once browned, place on a board and with two forks pull apart the lamb.

To build your burger, place some pulled lamb on the bottom half of your bun, some slaw on top of that, a good dollop or Chipotle mayonnaise, lastly top with your bun and enjoy!

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Best!

My friends over at Mane Liquor recommend a Super Cold Mornington Pale Ale to pair with this awesome burger.

Link below for people who do not own a SousVide.

http://www.jamieoliver.com/recipes/lamb-recipes/incredible-roasted-shoulder-of-lamb-with-smashed-veg-and-greens/#P5FbMervfM3fhCwj.97