This week we're going to take a quick look at a wine pairing we did recently. The dish was a grilled fillet of Barramundi with red curry broth and julienne garnish.
A couple pointers on this one are the subtleness of the fish and not wanting to be overpowered, but also the heat coming through the spice component of the sauce.
My personal preference is for a chardonnay with a little bit of weight and definitely a clean finish. Finding one with lemongrass, citrus notes will help balance out those flavours and pair wonderfully with the crisp freshness of the julienne garnish.
Also a brisk Riesling with some lime & lemonyess (not a word?) can help cool those spicey mouthfuls.
We hope you have a wonderful weekend!
1 kg minced chicken
1 tbsp chilli powder
1 tbsp sumac
1/2 tsp salt
1 cup bread crumbs
1/3 cup milk
1/2 cup smokey BBQ sauce, divided into two portions
1 red capsicum, cored and minced
Baby Cos leaves
lime cheeks or quarters
Pre-heat oven to 180 deg Celsius.
In a small bowl, mix together the minced chicken, chili powder, sumac, salt, egg, bread crumbs, milk, 1/4 cup of the BBQ sauce and minced red capsicum until thoroughly combined.
Grab a small handful of the meat mixture and form a meatball that is about 1 1/2 inches in size.
Pan fry until brown, then finish in a medium oven for 8-10 min.
Brush remaining 1/4 cup BBQ sauce on top of the meatballs, and allow to rest for 5 min.
assemble your baby cos lettuce cups on a platter, with a sprinkling of the julienne veg mix. Place the meatballs on top with a drizzle of yogurt, pinch of sumac, sesame seeds and a squeeze of lime.
Call me to tell me how damn delicious this is!
We love our spices at Simple & Beautiful catering!
The art of balancing spice blends has intrigued me, ever since I cooked my first meal. Now granted as a 4 year old creating a one pan style mince dish - I can now fully appreciate my parents support - it may not have come out with the desired piquant flavours I had in mind, but it was a step!
It wasn't until I had the privilege of working with Chef Amit Gupta, who now runs the absolutely amazing Cumin Courtyard in QLD that I truly began to understand. Amits' understanding of the subtle changes that are created when one toasts, grinds, pastes or powders the spices available to the modern shopper was immense, and I was fortunate to learn what I could.
Nowadays at S&B, we use the huge variety of spices we keep on hand to add whimsical elements to many of our dishes, so that our guests enjoy a truly unique experience.
Some of our favourites are featured in that lovely little pic above... cumin, turmeric, cardamon, curry leaves, sumac, cinnamon, black cumin, carraway, and kashmiri chilli. We're going to feature some recipes over the next few months that incorporate some of these lovelies, so that you too can enjoy the wonderful flavours that are ready to be unlocked in your kitchen.
A family buffet can be a wonderful occasion! follow these simple 5 tips to ensure the clan is happy :)
1) Open the gate
When greeted with food, we as humans tend to follow each other in a herd like mentality. With this in mind - create a starting point, an end point and a little space at both ends for chatting, so the line doesn't get jammed up too much.
2) Simple fare is the best
Uncle Jim loves his Moroccan spiced lentil & chia seed burgers although the rest of the gang may not. When cooking for a group of people, it's often wise to keep to the tried and tested recipes as the main attraction with slightly daring inclusions scattered throughout.
3) Drinks over there
Placing drinks on the same table as the rest of your food can make for a little chaotic event. moving them to a separate table ensures it's easy for people to swing by and refill their glass, without pressing through the buffet line. You also want it near the kitchen, as jugs of water and pots of coffee are heavier (usually) than food trays, and more prone to spillage.
Having multiple stacks of napkins, plates, cutlery and food items ensures that no one gets that feeling of waiting. It also makes it a lot safer to transport if you've been left to set-up by yourself!
5) Every superhero needs a sidekick
Pick out one from the herd and ask if they can watch out for items getting low or the accidental spillage. Having assistance for the 20 min it takes for your loved ones to "lovingly" decimate your culinary creations will ease the stress.
Biggest tip: Have fun :)
Well if these pictures don't make you hungry then i'm not sure what will!! Today we have a quick look at a South American favourite - Puerto Rico.
Although Puerto Rican cooking is somewhat similar to Cuban and Mexican cuisine, it is a wonderfully unique melting pot of Spanish, African, Taíno, and American influences, using such indigenous seasonings and ingredients as coriander, papaya, cacao, nispero (loquats), apio (celery), plantains (bananas), and yampee.
We recently created a Puerto Rican buffet for 40 guests, which was really fun to be a part of. The food was bursting with flavour and colours which added to the already amazing day the hosts had created.
The Albondigón, Fricasé & Tres Leches Cake were fan favourite that you should try at home! here's a great link to some Puerto Rican recipes on BuzzFeed here!
Our delicious Pannacotta has been a crowd pleaser at many a function - here's how we make it...
300g good quality white chocolate, chopped
550mls pure cream
1/3 cup caster sugar
1.5 teaspoon pure organic vanilla extract
2 tablespoons boiling water
2 teaspoons gelatine
225g Greek Style Yoghurt
Home made biscotti, to serve
Combine chocolate, cream, sugar and vanilla in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and heated through. Set aside for 5 minutes.
Pour boiling water into a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine. Set aside to cool slightly. Add to cream mixture. Stir to combine. Set aside for 15 minutes to cool. Add yoghurt to cream mixture. Whisk to combine. Pour mixture into eight 200ml glasses. Cover loosely with plastic wrap. Refrigerate for 6 hours or until set.
While your waiting for the panna to chill, you can get cracking on making the compote Place 200g raspberries in a bowl. Add 50g castor sugar. Toss to coat. Add enough boiling water to assist the sugar disolving. Stir for 1 to 2 minutes. Cover and refrigerate.
Top panna cotta with compote. Serve with some delicious home made biscotti
Recently we prepared a four course meal for 65 wonderful guests in Perth. A standout dish of the day was our chocolate fondant. Due to multiple requests, we are sharing this little recipe for you to re-create it's simple yet beautiful glory... ENJOY!
This recipe will make 6 serves
TIP: for a softer center, you can reduce cooking time by a few minutes
TIP: for a "marbled" centre, pop a white choc button in the middle of your mix
There is a simple beauty that is present at a country wedding. The quiet fresh air and tranquil setting is a refreshing break from the hustle and bustle of daily city life.
Here are some favourite pics, that encompass that sought after serenity...
As for the food, well it's an opportunity to get a little rustic creativity flowing, with 'fire pit' plated dishes and beautiful banquet style buffets! Wedding Catering in the country is always an enjoyable affair, as the individual challenges of each event, push our team to deliver the best
Sharing our food adventures!