All posts by Vanilla Zulu

Tremendously Moist Terrific Turkey

Tremendously Moist Terrific Turkey

 

1 turkey between 3 and 5 kgs

Stuffing

200g streaky bacon finely chopped

400g pork mince finely chopped

2 cups onion finely chopped

1 cup fresh breadcrumbs/roast sweet potato /roast potato

2 tablespoons freshly chopped sage

2 cloves garlic (optional)

Zest and juice of one lemon (optional)

1 teaspoon turmeric (purely for colour)

3 tablespoons naughty butter (this will help give the turkey breast some personality and flavour)

Pinch salt

Pinch nutmeg

 

Method

I know this seems like a lot of onion but you will thank me!

 

Start by heating a frying pan or large enough pan with a little spray of canola or vegetable oil. Add the bacon to the pan when the pan is swear word hot…it should sizzle and ‘talk’ to you, don’t stir straight away, let the first lot of bacon on the bottom brown deliciously before stirring. Lots of stirring will cool down the pan too quickly and you don’t want bacon stew. If you are worried, at any stage, about this burning give the pan a good firm ‘cheffy’ shake.

Once the bacon is sexy and brown and the fat has rendered out the bacon, keep the heat high and add the pork mince. Let the pan get back to temperature and only stir to prevent from burning. Using two forks to get rid of the pork mince lumps is a good idea, I also sometimes stab my mince with the base of a whisk…breaks it up really well! When the pork components are brown and beautiful you can now add the finely diced onions, garlic, sage, lemon zest, turmeric and nutmeg. You can now reduce the heat and allow those onions to cook down. When soft and it’s all smelling like a little bit of heaven, add the butter, breadcrumbs/roast sweet potato or cooked potato and the lemon juice. Stir and season. Allow to cool.

 

Now while cooling you can tackle the turkey. What we are going to do here is cut the turkey down the backbone and then open it out flat so that it cooks faster. We can get a 3.5kg bird to cook down in 1.5 hours by using this technique.

 

You need a big board and a sharp knife. Place the turkey breast down on the board.

Cut down the back bone either to the left or right of the spine (don’t cut directly in the middle it’s just too difficult!). Once the back is open turn the bird over and break it’s breast bone with your palm and break it flat. Place on the roasting tray. Is your oven preheated to 160c?

Put the neck side facing closest to you and then loosen the skin away from the turkey all the way down to the drumsticks, you’re basically creating a ‘turkey envelope’ to put your stuffing into!

 

Use a large tablespoon to feed the cool stuffing onto each breast and then push the stuffing down right over the drumstick. Refill on top of the breast and then reshape the bird. If you have stuffing left over take a piece of foil, grease it well and then roll the remaining stuffing into a sausage. Seal the foil and then this can be baked about half an hour before serving the bird.

 

Rub the skin with lots of olive oil and salt. I even add a bit of turmeric, just a sprinkle, to the skin and rub some oil in with it to create a turkey spray tan. Season with salt and then place in oven for approximately 3 hours. If you need to speed things up, up the temp to 190c and the bird should be done in 1h45. Check if juices are running clear, I always check in the breast down by the breastbone to make sure.

This turkey will be terribly terrific to carve too and all that juicy goodness will cook in to the usually boring turkey meat.

 

Delicious!

 

Share your turkey success stories with me! Here’s a link to a similar dish with the exact same stuffing method but done on a spatchcock hen or chicken.

I made Churros…and they are the easiest thing you will EVER make

It’s a rainy cool and beautiful day in Brisbane today.  Perfect for comfort food and a few family treats.

 

We were too full for dessert last night so the boys missed out on Churros at our favourite Mexican restaurant.  In order to keep the calm I nonchalantly promised my boys I’d make them churros tomorrow!

I’m so glad I did because to be honest I’ve never really been into deep fried ‘stuff’ and yes, I’ll tuck into churros like there are no tomorrow but I think I was secretly hoping they were terribly difficult so that the temptation would be removed.  Alas, they are so easy the boys can make them all by themselves.

Ever been tempted to try them.  Do it. They are easy, delicious and fool-proof!

Problem is I only got to take 2 photo’s because the next thing I knew they were all finished.  Easy way to win over the children and win mother of the year awards!

Did I mention they were cheap too…perfect. The only thing you need  is a piping bag and star nozzle.

You will need:

1 1/2 cups hot water

2 tablespoons butter grated or diced small (or vegetable oil)

2 tablespoons sugar

half teaspoon salt

1 1/2 cups self raising flour

1ml  cream of tartar

Vegetable oil for frying

1/2 cup castor or granulated sugar with 1 teaspoon cinnamon to dunk these churros into…

Method

Let the butter melt in the hot water, if it’s not hot enough simply heat in the microwave or in a pot.  Once the butter is melted, add the salt, sugar.  Stir to dissolve.  Once the butter has melted and the sugar has dissolved add all the flour at once and the cream of tartar.

Mix with a strong wooden spoon until the mixture comes together like a thick smooth batter.  Place batter into a piping bag with a medium star nozzle.

Fill a shallow frying pan about 1/3 full with vegetable oil and until nice an hot (but never smoking).

Pipe the batter into the oil in long thin strips and let fry until nice and brown.  You may have to turn them over with tongs if the oil isn’t deep enough.

Drain on paper towel for a second or two and while still hot, dip in castor sugar and cinnamon.

 

Serve with melted chocolate, caramel or Nutella.  Eat while still hot!

 

Rustic Pea Mash…simply spectacular

It’s always surprising, during my classes, when we create the most amazing meals imaginable using every day ingredients (and some fancy ones) and EVERYONE is in raptures about the ONE dish that is truly simply.  The one dish that is truly easy.  The ONE dish that is truly versatile.

This side dish is SO SUPER easy that you could literally whip this up at the drop of a hat.  It is also so SUPER VERSATILE that you can use it again and again for many years to come…and be the talk of the town (in a good way)

These are easy peasy peas. Now just so we are clear, I am not the kind of girl to put my peas through a stainer or a sieve, but if I was doing a fine-dining meal then of course i would.  So here i embrace the pea-skins, I leave them in and admire them, and that’s why I can them Rustic Peas.

Try these easy peasy peas on someone you love this weekend and you’ll be sure to get a round of applause from your friends and family alike!  Enjoy!

Sexy Butterbean Mash – the newest and latest craze at Vanilla Zulu…and here’s why!

We all love mash.  Its comforting deliciousness is not only the cause of many an eye-closing tastebud-bursting ‘ah’ moments, its also the perfect platform for the rest of the meal you are serving with it.

Sexy Butterbean Puree served with roast Porcini Duck and Pancetta Peas

Potato mash is respectable.  Not only has it stood the time but I guarantee, respectfully so, that in a 1000 years us humans and our AI companions will STILL be enjoying its creamy deliciousness.  But oh dear, it’s a bit time consuming ain’t it! First we wash the potatoes. Then we peel the potatoes. Then we rinse the potatoes. Then we cube the potatoes. Then we wait for the potatoes to boil.  Then we drain the potatoes.  Then we mash the potatoes. Then we season and THEN and only then do we serve…I still think it’s worth it and will never tire of the love and dedication that goes into mash.  I lived and worked in Ireland and have Irishness in my blood, and my kids love it so it stays.

BUT

I have a quickie mash for you.  For when you want same but different.  For when you want to refresh a dish and make it shine.  For when you just haven’t got the time to do a mash, this might come in handy. It’s also dirt cheap to make and butterbeans in a can are EVERYWHERE!

 

Enter Butterbean Mash…

If I’m using this in a class then I call it butterbean puree because then it sounds much more cheffy but guys, it’s the same thing.

It takes under 10 minutes, could take 5 in an emergency and you had time to stir.  It’s far too easy to make so don’t be disappointed when your’e smiling and refreshed after making this and your friends and family are giving you a round of applause for being so fabulous.

There is also another wee problem with butterbeans.  They are beige.  Boring and beige.  Beige was only popular in the 70’s and will never look sexy on a plate so here I have ‘blinged’ them up and given them a happy sunflower yellow tan with good old fashioned turmeric.  I should have turmeric in my holster, I use that stuff on everything…

Delicious yellow butterbean puree

(Serves 4)

2 tins butterbeans, drained

125ml  cream/milk or water (depends on your dietary preference)

1 chicken/mushroom/vegetable stock cube or use 1 teaspoon of powder stock

2 tablespoons pecorino or Parmesan grated (optional, you can keep this clean)

1 clove garlic, crushed

10 ml truffle scented oil/lemon oil or olive oil

¼ teaspoon turmeric powder or freshly grated

Salt and pepper to taste

 

Method

 

Place all ingredients except the oil, in a large saucepan and heat over a really low heat, stirring regularly for about 10 minutes until tender making sure that it doesn’t dry out (add more cream or water/stock if needed). Once the beans have started to break down a bit more and look more cooked, add the oil and season to taste. Either wait for these to cool and then place in a food processor, or use a hand held masher or even stick blender.   Either process completely, or leave slightly chunky for a more rustic mash!

 

To serve

 

Either serve chunky or as a puree.

 

NOTE

You can change the flavour of these beans to suit or match your meal.

 

Add 1 teaspoon of chopped rosemary if you are matching lamb

Add coconut cream and curry paste either for Thai or Malaysian or Indian dishes.

Add a teaspoon of grainy mustard or horseradish if you are matching beef or pork

Add a teaspoon of curry powder if you are serving this with a curry

Add smoked garlic and smoked paprika to match a Spanish theme

Remember to take all the credit for this!  I want you to be as happy as me in the kitchen!

You cand serve this with so many dishes it’s just crazy.  Adjust your stock to make it thinner or thicken to suit various dishes.

Happy Cooking!

 

Chef Mel

Vanilla Zulu

Lightest and fluffiest happiest birthday AND wedding cake!

Hi guys!

Yes, I turn 43 tomorrow and in two weeks I marry the man of my dreams so a lot of happiness happening for me! I’m always so grateful to get to the next year, I don’t mind the wrinkles, I am just lucky to still be here so that I can spend more time spreading culinary happiness!

And, for those who know me, do I ever like to share happiness!  So that best way for me to do that is to share this amazing recipe with you so that you too can join in the good vibes that will surely arise the minute you put this amazing light fluffy delicious ridiculously easy cake on your taste buds.

I don’t often bake, because I can’t be trusted not to eat the entire cake myself, but this one is worth it.  I would do 100 burpees or sit ups just to have ONE slice of this deliciousness…and like they say…life is short so EAT THE CAKE!

My future husband Mike told me that his favourite ever cake was the basic butter cake…so in order to be the future wife of the year I went to the ultimate version of this simple cake. This photo here was taken with fondant icing rolled into strips and then placed around to make waves…

Ingredients

225 g salted butter

4 large room temperature free range eggs

1/4 cup white sugar AND 3/4 cup white sugar

200g self raising flour

60ml milk

10ml vanilla extract

1 teaspoon grated lime or lemon

Method:

Firstly separate the eggs.

Beat the 4 egg whites until just about to hit peak stage and then add the  1/4 cup white sugar and beat until thick and looking like meringue.

In a separate bowl, beat the 3/4 cup sugar and butter with the whisk attachment until light and pale fluffy.  The sugar must be dissolved right through and the mixture should look like a little bit of heaven…all light and fluffy!

 

Now put the mixer on to really low and add the egg yolks, self raising flour, vanilla and zest.  Mix well to form a smooth batter.

Using a plastic spatula, fold in the meringue mix gently to incorporate with the batter, but don’t over mix, you just want to lightly combine the two mixes.

Now pour into a greased baking dish or cake mould.

Bake for about 45 minutes at 170c, until a skewer comes out clean from the middle.

Always check at the 15 minute mark, make sure the temperature is perfect, if it’s going too dark too quickly, drop the temp to 160c!

Once cooked, remove from the oven and cool!

Now this was the icing I used:

250g butter

3 cups icing mixture

milk on the side, about 30-60ml to get the consistency you like

10 ml vanilla paste

Method:

Beat the butter with the whisk until very light and very fluffy.  Add the icing mixture, the vanilla paste and then mix again till smooth.  At this stage you can add the milk slowly slowly to get the consistency you need!

Once the cake is cooled, ice as required and decorate with fresh flowers, chocolate shavings or sugared lemons!

 

Happy Baking!

 

Share the love!

 

Father’s Day Pancake Ideas!

Home made buttermilk maple pancake

250ml buttermilk or milk
1 egg
50ml maple syrup
250g gluten free/plain flour
2 teaspoons baking powder
10g butter, melted

Place all ingredients into a large bowl and then whisk together until smooth and lump free.

Use small ladle to measure out the pancakes into a hot and greased frying pan.

Serve:
Serve stacked up in the centre of a bowl with one of the following toppings!

Is your dad a ‘sweet’ or a ‘savoury’ kind of guy?

Sweet

Maple cream

Mix 50ml maple syrup with 50ml cream and stir. Serve poured over the pancake stack and then serve with a scoop of vanilla ice cream or a rosette of whipped cream.

Sprinkle with 10g pistachio and cinnamon gravel and 5 raspberries

Peanut butter and banana with salted caramel

Mix 2 tablespoons of peanut butter to a paste with about 3 tablespoons heated cream so that it thins down.

Now slice up one banana and top the pancake stack with the peanut butter sauce, banana and finally the salted caramel.

For the salted caramel put 1 tablespoon brown sugar and 2 tablespoons butter into a saucepan and heat until the sugar dissolves.  Then heat until it’s bubbling and fragrant and then sprinkle with a pinch or more of flake salt.

Savoury

Mushrooms, parmesan and chorizo

Haloumi, bacon and grilled tomato

Hard Core Carnivore Pancake:  serve crispy bacon, pancetta and prosciutto, sausages and chorizo on your pancake with a tomato chutney to give dad the ultimate Hard Core Carnivore pancake!

 

Father’s Day Eggs for Breakfast Ideas!

Eggs are always a popular choice for breakfast. I have two sauces here for you to try. I also have an easy Brioche recipe coming soon.!
Father’s Day is soon approaching!

I have some wonderful inspiration for making dad feel extra special!  They say the way to a man’s heart is through his stomach so let’s take the easy way to making you his favourite child this Father’s Day!

INGREDIENTS

  • 3 tablesppons white wine vinegar
  • 3 tablespoons dry white wine
  • 2 shallots finely chopped
  • pinch freshly ground white pepper
  • 225g very cold butter diced

INGREDIENTS

(THIS RECIPE MAKES ABOUT 300ML!)

  • 175g butter
  • 30ml water
  • 3 egg yolks ONLY
  • pinch salt
  • pinch cayenne pepper
  • 15 ml lemon juice

 

 

SAUCE BEURRE BLANC

METHOD

Boil the wine vinegar, shallots, salt and pepper in a pan until there is only about 1 tablespoon of liquid left. Now whisk in the butter (reduce the heat of the stovetop) dice by dice, so that they soften and thicken the sauce rather than MELT, so remove the pan from the heat and maintain the correct temperature along the way. Keep this sauce warm, don’t let it melt as it will become oily! Keep it warm not hot!

Serve with poached fish, steak, vegetables and more!

Once you have mastered this let’s try a Sauce Hollandaise!

SAUCE HOLLANDAISE

METHOD

This sauce is best served IMMEDIATELY after it is made, you can keep the sauce warm for a short time over a bain marie if necessary.

Melt the butter over a low heat and clarify it by removing the foaming milk solids and only using the ‘yellow oil’ that remains. Let the clarified butter cool down to ‘warm’.

In a small saucepan whisk the water and the eggs yolks, seasoned with the salt and pepper until light and fluffy. Set the pan over a low heat or over the bain marie and whisk until the egg is at ribbon state, or leaves a trail at the base
of the pan. Now turn off the heat and slowly whisk in the butter very slowly making sure it does not curdle. When all the butter has been added stir in the lemon juice and adjust the seasoning.

Serve!

Saffron, lime and chili infused butternut broth with creamy chive and feta dollop

Nothing is more satisfying than a healthy and nutritious bowl of fabulous pumpkin or butternut soup to warm the cockles of your heart.   Here’s a really easy and very sexy soup for you to try.  It’s all about adding a delicious dollop of creamy chive and feta for some texture, flavour and culinary bling.

Now not everyone can get their hands on saffron so do not fear, I have accounted for that in the recipe.  Read on fabulous foodie.

 

Saffron, lime and chili infused butternut broth with creamy chive and feta dollop                                 

 

Serves 6-8

 

2 teaspoons butter or olive oil

2 medium onions chopped

2 cloves garlic, crushed

2 good pinches saffron or use 1 teaspoon turmeric powder instead

600g -1 kg butternut, sweet potato or pumpkin cubed into 1 or 2 cm cubes (perfect way to use leftovers)

2 litres good chicken or vegetable stock

Salt and pepper to season

Zest of one lime

1 small chili crushed (or use more if you like!)

2 tablespoons Parmesan cheese or use mature cheddar (optional)

80 – 100 ml fresh cream

100 g Danish style feta mixed to a paste with 1 bunch chives or spring onions, finely chopped. Alternatively use Greek feta blended with a few tablespoons of cream until smooth!

 

Method

 

Fry the onions in the oil or butter with the garlic until just soft. Now add the saffron or turmeric and finely cubed butternut as well as the stock. Allow to come to the boil and cook for about 15 -25 minutes until the butternut is soft,  Now add the zest and the chilli as well as the fresh cream. Remove from heat and blend with a stick blender and blend until ridiculously velvety and smooth.  If this is too thick for your liking add some more stock and thin it down.

When you serve simply garnish with dollops of the feta and chives, and even some fried shallots for crunch!

Six Week Chef Skills Course

Six week chef skills course – culinary tuition

Brisbane’s only comprehensive six week Chef Skills Course runs six consecutive Mondays from 6.30-9.30 pm. Learn every skill you need to know to feel like the master of your kitchen. Pastry, chocolate & sugar work, knife skills and more!

Chefs Skills Course runs six consecutive Monday nights from 6.30-9.30pm. Suitable for all skill levels from beginners to advanced, this is a hands on, interactive cookery course designed for those with a passion for cooking but perhaps lacking the necessary skills or confidence to absolutely shine!
We should not be spending hours slaving away in the kitchen, cooking can be fun, creative, fulfilling and rewarding. We will prepare show stopping meals based on the fundamentals of essential cookery techniques but you will learn how to simplify and adapt these skills to make meals which take minimal time or effort to prepare! The focus is on enjoying the experience, gaining confidence, and learning essential cooking and presentation techniques.

Discover the art of:

  • Bread-making – focaccia, pizza, rolls, loaves, stuffed breads, rolls, pita and naan bread.
  • Sauces and Emulsions
  • Reductions
  • Flambés
  • Deboning and trussing
  • Preparing the perfect steak – rare, medium rare, medium perfectly every time
  • Overview of meat and fish cuts
  • Specialized fruit and vegetable cuts
  • Curing and preserving
  • Pasta Making: All types
  • Presentation skills.
  • Garnishes and decorations
  • Knife and carving skills
  • Chocolate work
  • Sugar work
  • Ice cream
  • Pastry work

ONLY $795……

NOTE: You MUST book in on week one of the course, we cannot allow attendees to commence the course on any of the other weeks!  The week 1 will be highlighted in blue on the calender!

BOOK HERE!
More information: The course consists of 6 lessons which run once a week over a 6 week period. Full payment of $795 or a 50% deposit will secure your place on the course. The full amount is due on the first night of the course. You are welcome to book with friends or family. Please note the price cannot be discounted due to non-attendance, so should a lesson be missed for any reason, you may make it up another time provided we are advised. Classes are limited to 12 people to ensure participants get the most out of the course. Places are limited…book soon to avoid disappointment! Upcoming courses are displayed on our calendar or email us info@vanillazulu.com.au