Summer recipes: Projects to tide you over this summer | The Canberra Times
whats-on, food-and-wine, sydney fish market, sydney seafood school, sydney seafood school meal kits, atlas dining melbourne, atlas dining masterclass, cherry pie recipe
This is my last edition of Food & Wine for 2020. What a year. The first edition of the year was a “Fill Your Empty Esky” cover story, urging us to support local food businesses and producers who were doing it tough after a summer of bushfires. Who knew what laid in store. In some ways I’ve loved that about the year, we’ve thought local, bought local, supported our own. There were some changes for us closer to home as well. When The Canberra Times became part of the ACM stable in April we had to cut ties with the goodfood.com.au team and go out on our own. I’d like to think we’ve managed to keep up the good work, provide plenty of delicious recipes, talk to some interesting people. I’d love to hear more about what you’d like to see in the pages of Food & Wine in 2021. Let me know at [email protected]. Don’t think I’m rude if I don’t answer, I’m on holidays too until January 26, 2021, when the liftout returns. I hope all readers have a safe and happy Christmas and New Year and your bellies are pleasantly full. Nothing says summer more than fresh seafood and now Sydney Fish Market’s iconic cooking school, Sydney Seafood School, has made it easier than ever to cook seafood at home. Its SSS@Home kits with all the ingredients and instructions you’ll need are now being delivered to Canberra and I had the pleasure of trialling one recently. My kit included everything for two recipes from Spice Temple chef, and Seafood School regular, Andy Evans: smoked ocean trout with green mango salad and steamed prawn rice paper rolls. It was too easy, instructions were clear to follow and it was fun cooking with ingredients I had never cooked with before such as wood ear fungus and green mango. With a new recipe each week, SSS@Home kits feed two people generously and are available for collection Friday/Saturday, or delivery Saturday. There is also a flexible four-week loyalty pack available for those who like to plan ahead, which includes the gift of a gourmet pantry pack (valued at more than $30). Launched at the end of March when the Sydney Seafood School was forced to suspend face-to-face classes, the SSS@Home kits have already provided a fun cooking experience to more than 13,000 happy customers. Chef Charlie Carrington, from Melbourne’s Atlas Dining, is playing Santa, delivering a special festive degustation set to make Christmas Day more delicious, and hassle free than ever before. The Atlas Masterclass Christmas Box will include all the fresh, local ingredients required to create a classic Aussie affair. It will also come with bespoke instructional cooking “masterclass” videos to guide you through the preparation process. The menu includes a starter of prawns; mains will be a mouthful with smoked turkey, roast beef fillet, roasted potatoes, chargrilled broccolini, roasted pumpkin salad and more; before a dessert of hand-baked mince pies with vanilla cream from local Victorian artisans, Johnny Ripe. READ MORE: The masterclasses were another COVID success, with the team preparing the time consuming and messy elements (sauces, martinades, etc) to provide a quality product that is easy to cook at home. Everything is pre-portioned using the best ingredients from local suppliers. And every box is packed with insulated ice packs and travel in refrigerated vans – meaning they are fresh when they arrive at your doorstep. Order whatever size might suit your gathering, from two to 12. Order before December 19, delivered December 23. For more information on Atlas Masterclass, head to www.atlasmasterclass.com.au My colleague Amy Martin is spending the holiday away from family for the first time. She wanted to try her hand at creating a new Christmas tradition and decided to make a cherry pie. Cherries are one of her favourite Christmas foods and the jam is her favourite addition, particularly if she can get her hands on sour cherry jam, as it gives the pie a nice tang. She’s also found that pitted whole cherries, rather than halved cherries work best, simply because they burst with flavour when you bite into them. Would you be interested in more recipes from Canberra Times staff in 2021, let us know. Double crust pastry ingredients 2 1/2 cups of plain flour 2 tbsp sugar 1 tsp salt 1 cup salted butter, cut into small cubes and chilled 8-10 tbsp ice-cold water Method 1. Whisk together the flour, sugar and salt in a large bowl. Use two butter knives or a pastry blender to work in the butter until the mixture resembles coarse sand with about a third of the pieces of butter left the size of green peas. 2. Sprinkle 8 tbsp of water into the mixture and use a fork to toss the dry ingredients and fold in the water, until the mixture forms clumps of shaggy dough. Punch one of the clumps and if it holds together it’s ready. If it breaks apart easily, stir in more water. 3. Use your finger tips (as your palms are too warm) to gather the clumps into a ball. Divide the dough into two and place each onto a sheet of plastic wrap. Flatten into a dish about 2 centimetre thick and wrap tightly and place it in the fridge. If you’re worried about the dough drying out in the fridge, place the wrapped dough in an airtight container. 4. Refrigerate for at least three hours and up to three days. For longer storage, freeze up to two months in an airtight container and thaw in the fridge overnight before using. Filling ingredients 5 cups of pitted cherries (fresh is best but frozen will do in a pinch) 1 cup of sugar 1/4 cherry jam (optional) 1/2 cup arrowroot starch 1 tsp salt 1 large egg 2 tbsp water 2 tbsp of coarse sugar (such as Demerara) Method 1. For the pie shell, roll out one disk of dough to about 30 centimetres (so that it fits a 24cm pie plate). When placing the dough into the pan, use a lift and drop motion with the pastry rather than pressing it into the corners. This will help prevent tearing the pastry. There should be about 1cm overhang once in the dish. Cover with plastic wrap and return to the fridge for at least one hour. 2. For the pastry top, roll out the second disk of dough into 25 centimetre square. You can use a pizza cutter to cut at least eight strips to form a lattice top (using the strips to go under and over each other). An option for Christmas though is to use a large tree cookie cutter to cut the pastry into shapes that will eventually lay over the top of the pie (as well as overlapping with each other). Cover with plastic wrap and return to the fridge for at least one hour. 3. Place a rimmed baking tray in the centre of the oven and preheat it to 180 degrees. 4. For the filling, toss together the cherries, sugar, jam (if desired), arrowroot and salt in a large bowl. Pour into the pie shell. Weave or place the chilled pastry over the top of the pie. At the edge of the pie, trim and tightly crimp the edges. Return to the fridge for 15 minutes. 5. Make an egg wash by whisking the egg and water together. Bush gently over the pie and spritz the pastry with the coarse sugar. 6. Bake on the hot baking tray for 60 to 70 minutes or until the pastry is golden brown and the filling is bubbling. Place the baking tray and pie on a wire rack and cool to room temperature. 7. Serve with topping of choice.
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This is my last edition of Food & Wine for 2020. What a year. The first edition of the year was a “Fill Your Empty Esky” cover story, urging us to support local food businesses and producers who were doing it tough after a summer of bushfires. Who knew what laid in store. In some ways I’ve loved that about the year, we’ve thought local, bought local, supported our own.
There were some changes for us closer to home as well. When The Canberra Times became part of the ACM stable in April we had to cut ties with the goodfood.com.au team and go out on our own. I’d like to think we’ve managed to keep up the good work, provide plenty of delicious recipes, talk to some interesting people.
I’d love to hear more about what you’d like to see in the pages of Food & Wine in 2021. Let me know at [email protected]. Don’t think I’m rude if I don’t answer, I’m on holidays too until January 26, 2021, when the liftout returns. I hope all readers have a safe and happy Christmas and New Year and your bellies are pleasantly full.
All the ingredients needed for a delicious seafood meal delivered to you door. Picture: Karen Hardy
Nothing says summer more than fresh seafood and now Sydney Fish Market’s iconic cooking school, Sydney Seafood School, has made it easier than ever to cook seafood at home. Its SSS@Home kits with all the ingredients and instructions you’ll need are now being delivered to Canberra and I had the pleasure of trialling one recently.
My kit included everything for two recipes from Spice Temple chef, and Seafood School regular, Andy Evans: smoked ocean trout with green mango salad and steamed prawn rice paper rolls. It was too easy, instructions were clear to follow and it was fun cooking with ingredients I had never cooked with before such as wood ear fungus and green mango.
With a new recipe each week, SSS@Home kits feed two people generously and are available for collection Friday/Saturday, or delivery Saturday. There is also a flexible four-week loyalty pack available for those who like to plan ahead, which includes the gift of a gourmet pantry pack (valued at more than $30). Launched at the end of March when the Sydney Seafood School was forced to suspend face-to-face classes, the SSS@Home kits have already provided a fun cooking experience to more than 13,000 happy customers.
Get a festive feast from Atlas Dining delivered to your door. Picture: Supplied
Chef Charlie Carrington, from Melbourne’s Atlas Dining, is playing Santa, delivering a special festive degustation set to make Christmas Day more delicious, and hassle free than ever before.
The Atlas Masterclass Christmas Box will include all the fresh, local ingredients required to create a classic Aussie affair. It will also come with bespoke instructional cooking “masterclass” videos to guide you through the preparation process.
The menu includes a starter of prawns; mains will be a mouthful with smoked turkey, roast beef fillet, roasted potatoes, chargrilled broccolini, roasted pumpkin salad and more; before a dessert of hand-baked mince pies with vanilla cream from local Victorian artisans, Johnny Ripe.
The masterclasses were another COVID success, with the team preparing the time consuming and messy elements (sauces, martinades, etc) to provide a quality product that is easy to cook at home. Everything is pre-portioned using the best ingredients from local suppliers. And every box is packed with insulated ice packs and travel in refrigerated vans – meaning they are fresh when they arrive at your doorstep.
Order whatever size might suit your gathering, from two to 12. Order before December 19, delivered December 23.
For more information on Atlas Masterclass, head to www.atlasmasterclass.com.au
Amy Martin’s cherry pie is her new Christmas tradition. Picture: Amy Martin
My colleague Amy Martin is spending the holiday away from family for the first time. She wanted to try her hand at creating a new Christmas tradition and decided to make a cherry pie. Cherries are one of her favourite Christmas foods and the jam is her favourite addition, particularly if she can get her hands on sour cherry jam, as it gives the pie a nice tang. She’s also found that pitted whole cherries, rather than halved cherries work best, simply because they burst with flavour when you bite into them. Would you be interested in more recipes from Canberra Times staff in 2021, let us know.
Double crust pastry ingredients
2 1/2 cups of plain flour
1 cup salted butter, cut into small cubes and chilled
1. Whisk together the flour, sugar and salt in a large bowl. Use two butter knives or a pastry blender to work in the butter until the mixture resembles coarse sand with about a third of the pieces of butter left the size of green peas.
2. Sprinkle 8 tbsp of water into the mixture and use a fork to toss the dry ingredients and fold in the water, until the mixture forms clumps of shaggy dough. Punch one of the clumps and if it holds together it’s ready. If it breaks apart easily, stir in more water.
3. Use your finger tips (as your palms are too warm) to gather the clumps into a ball. Divide the dough into two and place each onto a sheet of plastic wrap. Flatten into a dish about 2 centimetre thick and wrap tightly and place it in the fridge. If you’re worried about the dough drying out in the fridge, place the wrapped dough in an airtight container.
4. Refrigerate for at least three hours and up to three days. For longer storage, freeze up to two months in an airtight container and thaw in the fridge overnight before using.
5 cups of pitted cherries (fresh is best but frozen will do in a pinch)
1/4 cherry jam (optional)
2 tbsp of coarse sugar (such as Demerara)
1. For the pie shell, roll out one disk of dough to about 30 centimetres (so that it fits a 24cm pie plate). When placing the dough into the pan, use a lift and drop motion with the pastry rather than pressing it into the corners. This will help prevent tearing the pastry. There should be about 1cm overhang once in the dish. Cover with plastic wrap and return to the fridge for at least one hour.
2. For the pastry top, roll out the second disk of dough into 25 centimetre square. You can use a pizza cutter to cut at least eight strips to form a lattice top (using the strips to go under and over each other). An option for Christmas though is to use a large tree cookie cutter to cut the pastry into shapes that will eventually lay over the top of the pie (as well as overlapping with each other). Cover with plastic wrap and return to the fridge for at least one hour.
3. Place a rimmed baking tray in the centre of the oven and preheat it to 180 degrees.
4. For the filling, toss together the cherries, sugar, jam (if desired), arrowroot and salt in a large bowl. Pour into the pie shell. Weave or place the chilled pastry over the top of the pie. At the edge of the pie, trim and tightly crimp the edges. Return to the fridge for 15 minutes.
5. Make an egg wash by whisking the egg and water together. Bush gently over the pie and spritz the pastry with the coarse sugar.
6. Bake on the hot baking tray for 60 to 70 minutes or until the pastry is golden brown and the filling is bubbling. Place the baking tray and pie on a wire rack and cool to room temperature.
7. Serve with topping of choice.
