Cooking with Aristos

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intro uction The challenge in cooking for television is to take some simple ingredients, whatever I find, and turn them into something special. It might look difficult (and sometimes it can be) but I love doing it because it's the way I was taught to cook . It follows one of the most fundamental rules of the kitchen, something my dad taught me when I first started out and which I still stick to: Learn the basics, learn to do them well, then work from there. A meal might be as simple as a piece of steak with mashed potato, but if you do them right you can build on these basics, and suddenly you're cooking something you never thought you could . Next time, for example, try marinating the steak, throw a few herbs and spices into the mash, then add a great sauce. It's not too hard; you'll end up with a spectacular meal; and have a lot of fun as well! Apply the same rule to sauces, which can transform a meal. I can tell you now that for all the different sauces around, almost all come from five basic recipes. If you learn to make those - and I've included instructions for each - then moving up a step is easy because you've got a great foundation to work from. Start with the basics, use your imagination and experiment as you go. You'll have your own signature sauce before you know it. The recipes on these pages have come from a range of different places. Some are from my family and haven't changed from the time I first learnt them, and others are just things I experimented with and improved along the way. But no matter where they're from, they all still follOW that first rule: You start with something simple and make it something special. Even with the ingredients, I've tried to show you ways to take ordinary things and turn them into a meal to remember. I hope you w 'ill enjoy cooking these dishes as much as I have through the years! Aristos introduction 5

ife

•

t e kitchen

Scenes (rom our family restaurant, th e Rex Cafe ill Sun bury, wher e I first learn! to cook

When I think about it, there wasn't much question about me becoming a chef -

it

was in my blood! My mother's family opened their first restaurant in Bunbury, Western Australia in 1935 and that was where my father found a job in 1960 when he arrived in Perth as a chef in the Merchant Navy. He'd jumped ship and was at the Greek Club when a call came through asking if anyone knew of a chef looking for work. He took off for Bunbury, got the job, and before long he met and fel! in love with the bosses' daughter. That was enough for him to decide Australia was where he wanted to be. He went back to Greece and migrated officially about six months later. Mum and dad were married soon after that, then \ came along. So when they took over my grandfather's restaurant that 's where I grew up, spending most of my time in the kitchen watching my parents and grandparents as they prepared the food, I learnt everything I could along the way, Even when I was a little kid I knew I wanted to be just like my dad , Mum remembers finding me once in the big flour bin. When she pulled me out the first thing I said was: "Mum! I want to be a cook!" And \ haven't changed my mind since!

As \ grew up I was still hanging around in the kitchen as much as I could. I used to get my mates over and we'd play in the store room (and pinch a few soft drinks when nobody was looking!) but a" the time \ was watching what my dad was doing. 6 cooking with aristos

By the time I was ten years old I was helping out with washing the dishes. Later on, when my mates were getting ready to go out on Friday and Saturday nights, I'd be in the kitchen cleaning squid, trying to cut the fish and doing the little things I could like garnishing the plates ... and loving it! It was in the restaurant kitchen that

J

got my first real chance to try cooking, when I

was still just a teenager. On some afternoons dad would go out with a few mates, then come back and doze in the corner for a couple of hours while things were quiet. I was supposed to keep an eye on things and wake him up when it got busy or if the fishermen came in with the catch .. . but I decided I wouldn't. The produce would arrive and I'd start preparing the food. Then later the customers would come in and I'd quietly keep going. Eventually dad would wake up, take a look at me and ask: "S07 It's been pretty quiet?" And I'd point over at the pile of dirty plates.

My dad was always very careful to make sure things were just right. He'd be out the kitchen door checking with customers to see if everything was fine, and when it was he'd break into a big smile and tell them: "My son cooked thatl" I was about 14 years old. Like I said, I'd always wanted to be just like my dad. He was one of those people who took real pride in making sure things were done properly and that people in his kitchen really cared about what they were making. life in the kitchen 7

The first thing I said was: "Mum! I want to be a cook! rr And I haven't changed my mind since!

In the early years my great grandfather and dad were an inspiration. Today my dad's still showing me whatlo dot

I knew if I wanted to be a really good chef, I'd have to do the same. So I watched dad closely and learnt how to do the ordering, how to choose the best fish and the best cuts of meat how to prepare them and how to make sure the customer was always happy. Because I was doing the ordering from such a young age I learnt early on about produce and how to deal with butchers and fishermen. Believe me, the best way to learn is to buy bad cuts -

you don't do that again!

For the next few years I kept at it in the kitchen, learning the trade secrets, experimenting a bit myself (usually when Dad wasn't looking!) and just taking it all in. Everyone in the family had little tips or tricks, recipes or skills which I tried to pick up.

My grandfather, for example, would put his heart into something as simple as cleaning a fish. He was pedantic about the fillets being perfect and, no kidding, when there was a stack of fish prepared by different people, you could go through and pick out which ones had been done by him -

he was that thorough .

Then there were certain dishes dad cooked and some that mum cooked . Even today if I call them to say I'm coming over and ask for something special, like some Gravy Beef, dad will say: "I'll get your mum to do that." I watched everyone and tried to pick up who did what, and how they did it. I changed the recipes a little bit, but to be honest, I hardly need to have bothered. When they did it they got it right! 8 cooking with aristos

Food played such a huge part in our lives. I learnt how to prepare and eat different things when they were in season or when they were in their prime. I learnt to build a good rapport with the butcher. I still go to his shop without a clue what I'm going to buy and just pick what is best on the day or what he advises me is good. I learnt to buy fish with my eyes. If it looks good, chances are it is. Try it yourself next time you're buying fish -

whichever one looks bright, shiny and has a good

lustre will generally be the best. Even if you don't know fish, 99 percent of the time you'll be spot on! As well as the restaurant, my parents had four fish and chip shops, a Souvlaki shop and a lunch bar, so there was a lot of different food being prepared, talked about and eaten. I was learning all the time. By the time I was 20, when my parents sold the restaurant, I knew that cooking was what I wanted to do in life . I tried a couple of other jobs, but at 26 I opened my own restaurant. These days I still spend most of my time in the kitchen. My dad drops in from time to time to take a look at what I'm doing and offer a bit of advice -

even when I don't

need it! My brother is there working w ith me too, and even a few of the regular characters from the old restaurant come and visit us. Some days when I look out from the kitchen I get a real feeling of deja vu. It's the same way of life I can always remember, but what can I say". I'm still loving it! introduct ion 9

It's great to have my brother working with me ill the kitchen .

We fight and argue now and again but I love him and it's great to work with him in a kitchen ... well, most of the time. I'm a pretty passionate guy and I admit I can be temperamental, but I honestly think he's worse! I might blow up if something annoys me, but then I forget about it. Stratham will hold a grudge for a week, or at least until payday. He was a bit of a late starter as a chef 2001 -

he qualified in

but he has one great ability I envy. We were in the

kitchen one day and I walked over to see what he was 12 cooking with aristos

making. There were bits and pieces everywhere, but I couldn't see a cookbook. Eventually I asked him: "Where's the recipe?" He shrugged. "Oh, I read it," he said. "Where 'd you read it?" I persisted. "Oh, at the doctor's surgery," he replied, without even looking up. At the doctors! Suddenly I'm playing the worried big brother. He was at the doctor? What was wrong? Was he sick? When was he at the doctor? He just kept on working: uNo, donlt panic," he said. "It was about three years ago."

entrees 13

olive

pate

Ingredients 400g (14 ozl black pitted olives 1 tablespo on lemon juice y, cup olive oil

Method Blend olIves In ood pr ocessor until smooth. Ad d lemon J Jlce and continue to process until w ell com bined. WI ~ l le processor is rUll nlng, slowly dri zz le in the 011 in silla ll amounts un lit Ihe m ixture begin s to thicken. Once it has started to hicken, add Th e remain ing 0 11 in a thi n steady srrea m. Season with pepper to ta ste . This will eep in sterili sed containers In the fridge for up to 6 mo nths. Aristos' Tip. Use to spread on pizza bases and lOP with sundried tomatoes or spread on foccacia and top with roasted capsicum and cheese.

grilled field mushrooms Ingredients 8 large mushrooms, stems removed pepper salt splash of balsamic vinegar 8 small balls of bocconcini cheese. thinly sliced 1 sprig of fresh lemon thyme

Me1hod Place mus hrooms on a baking tray. stem Side dow n . Place under grill for about 15 minu tes or until m ushroo ms begm to soften. Remove tray fro m gnll and place musl· ·" oms ste m side up o n a dish . Sea son w ith black pepper. s,\ " nd a splash of bal samic vinegar to taste. Allow to sit for 1 hour. PI"ce m ushroo ms on a bak ing tray and top with bocconcini cheese and a small sprig of lemon thyme. Gnll until cheese melts. Se rve im media tely. Serves 4

seafood chowder Ingredients 1 x 500g nib) fish fillet, perch or snapper 21 (3 ~ pi ntsl fish stock 240g (8 Y, o~) butter 2409 (S 't'loz) self raising flour 2 carrots 3 sticks of celery y. cabbage 609 (20zl butter. extra 1 potato 2 x 375g (13fl oz) tins of Condensed milk salt pepper

Method Cho p ca rro s, celery and cabb ag e 111\0 medium-Size dice and cook in th e extra bu tter for 5-7 m inutes. Add [he fish pi eces and cook fo r a fur her 3 miliutes, then remove fro m hea t. Peel and chop [he potato Into I .eelium-Slze dice an d boil un!,1cooked. Set asid e. Add the bodin g stock to the roux and livhis until of a smoo "1 consistency. Stir in bo th cans ot condensed m il k an d stir w ell. Simm er for 20 mi nutes unti l the taste ot the flour ha s gon e an d th e soup has i hickened. Ad d salt and pepper to taste . Remove from heat anci if the re are any ILl mps In th e chowder strain it t hrough a sieve. Add v egetabl es and fish an d mix well. Serve immediai ely With fresh crusty bread, Aristos' Tip: Occasionally homemade fish slock ca n taste a little weak. Crumble some powdered fish stock into rhe chowder to really boost the flavour jf it's tasting bland .

14 cooking with aristos

Oliva pAt6

barbecued king prawns Ingredients 500g (lib) large king prawns 2 cups ( 500ml/17~fI oz) white wine 200ml (711 Ol) olive oil 2 garlic cloves, sliced 60g (20l) fresh basil, finely chopped salt pepper

Method Peel prawns, leaving the heads and la,ls on, and deve,n them Place In a shallow baking dish. In a separate bowl miX while Wine, olive oil, garlic, baSIl. salt and pepper Pour mixture over prawns and marinate in Ihe fridge for 3 houfs. Heat barbecue and place prawns on the hottest part of the hotplate. Cook for 3 minutes each side, or untilihe meat has turned while all the way through the prawn. Serves 4 Aristos' TIp: Ano ther easy way of cooking these prawns is

to place them onto a very ho t barbecue plale, wi thout peeling or marinat ing them. Just sprinkle a little salt on t hem. Cook the prawns for approximately 3 minutes each side, splash 60ml (2ft oz) of Pernod over them and remove from the heat. This marinade can also be used for lobsters, yabbies, Balmain bugs and o ther shellfish.

baked stuffed avocados Ingredients 3 avocados %cup (211 oz ) lime juice salt

For filling 2 cups crabmeat, tuna or chicken, flaked 1 cup (250m1/9fl Ol) bechamel sauce (recipe page 114) pinch of cayenne pepper 1 tablespoon onion, chopp ed 2 tablespoons green capsicum, chopped salt pepper 1 cup ched dar cheese, grated

Method Preheat oven to 180°C (3SO"F). Cut avocados in haillenglhways and remove stones Sprinkle halves With lime JUice and salt Combine crab meat with bechamel sauce, cayenne pepper, Onion and capsicum Season the mixture With salt and pepper to laste. Fill avocado With mixt ure and sprinkle grated cheese on top. Cover th e bottom o f a baking dish With Yicm of wa ter and arrange avocados on tray. Bake for abou t 15 mnutes or until cheese melts and avocado IS heated through. Serves 6

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chicken and vegetable soup Ingredients , chicken , onion 2 carrots

Method

, turnip

Rinse the chicken under the tap and set aSide. Wash, peel and roughly chop the vegetables, Melt the butler In a large saucepan and add the vegetables, cooking them lor a few minutes and stirring occasionally with a wooden spoon or

, swede

spatula to stop them sticking

2 celery sticks , parsnip 2 potatoes

Place the chicken In the pan with the vegetables and cover with water Bring to the boll and simmer for 1 hour Skim and strain the stock through a colander. Remove meat from chicken and chop roughly, Strain vegelOlbles over a bowl and put them into a blender to make a puree. Pour the stock back Into the saucepan and bring back to the boil. Add macaroni_ When macaroni is

60g

(20l)

butter

Y.i cup small maca roni salt pepper

cooked al dente. stir through the vegetable puree and season to taste with sal t and pepper. Just be fore serving, add chicken pieces. Serve piping hot with crusty Italian bread Serves 6

cayenne asparagus Ingredi ents 8 large asparagus spears drizzle of olive oil 60g (20z) of Parmesan, grated or shaved sprinkle of cayenne pepper , bunch parsley, tops cut finely and placed in water until they curl 1 red capsicum, thinly sliced splash of balsamic vinegar

Method To prepare the asparagus, hold the end of the asparagus with one hand and th e middle w ith oth er and bend the stem until 1\ snaps. Discard woody core end Quickly blanch In boiling water and remove Chill immediately in iced water Pat dry and place asparagus In two lots of 4 spears on a baking tray. Sprinkle w ith olive oil and Parmesan cheese and grill until cheese browns. To serve, sprinkle with cayenne pepper and garnish w ith parsley and capsicum. Drizzle with balsamic vinegar Serves 2 Aristos' Tip: Placing vegetables in iced water stops the cooking process and helps to retain their colour and flavour.

figs wrapped in prosciutto Ingredient s 30g (loz) butter 120ml (4fl ozl white wine juice of 1 lime 250ml (9fl oz) cream 8 ripe figs, peeled and kept in tact 8 thin slices prosciuno pepper

M ethod In a sma ll saucepan, melt the butter and add the Wine, lime Juice and cream. Combine well and simmer until the sauce thickens. lithe sauce splits, add a lillie more cream If the consistency of the sauce is a little thin It can be thi ckened with a little corntrour and water Preheat oven to 200'C (4(XrF). Wrap each fig with prosciu tt o and place on baking tray Cook In the oven for 5 minutes and then place under the gnll for a further 5 minutes Place figs on a serving plate and pour the sauce over th e top Serve immediately with a good gnndlng of pepper Serves 4

barbecued lamb fillets with rocket sauce Ingredients 3 slices stale bread, crusts removed 30ml (HI oz) red wine vinegar 4 medium-size lamb fillet s 1 brown onion, chopped 60g (20z1 paprika Yo cup (60m1J2fl oz) olive oil salt black pepper 200g 17oz1 rocket

20 cooking with aristos

Method In a bowl, soak the slices of bread In the red wine vinegar and leave to one Side. Place lamb fille ts in a bowl and mix With Onion, papnka, olive oil, salt and pepper. Place bread and rocket In a blender With a little salt and blend thoroughly. If thiS sauce IS too strong for your liking, adjust the bread or vinegar to taste If the sauce IS too thick add a little water or a hule more red wme vmegar Heat a barbecue or skillet un til very hot. Cook lamb fi llets for 5 minutes on each Side; this Will produce a medium-rare filiei. Cook slightly longer If a well-done fillet IS preferred To serve place a small spoonful of rocket sauce onto plate and place the lamb fillet on top. Serves 4

savoury picnic roll Ingredients Loaf

Method Preheat oven \0 200°C (4QO°F).

2 cups self raising flour ~ teaspo on salt ¥. cup bran 2 tablespoons butter , cup (2S0mll9fl oz) milk

Sift flour, salt and bran together Rub In the buller uSing ',ngenlps until mixture resembles coarse breadcrumbs Add the milk and mix Into a soft dough Knead lightly on a floured board and roll 1n\0 a rectangle, t ern thick In a bowl, combine onion, cheese, bacon, tomato. capsicum, and gherkin, and season with salt and pepper to tas te Spread the m ixture oyer the dough. leaving a 2cm (/.In) border. Roll up the dough li ke a SWISS ro ll and form a horseshoe shape. Cu t sli ts In the lOP of th e dough at 2cm (Y.ln) Il1tervals. Glaze with egg or milk and bake for 20-25 mll1utes Serve hot or cold,

Filling 1 sma ll onion. chopped 1259 (4 )t\ oz) cheddar cheese, grated 1- 2 slices bacon, chopped 1 tomato, chopped !oS capsicum, chopped 1 gherkin , chopped

salt pepper

egg or milk, for glaze

seafood sang chow bow Ingredients 200g (7 0 2) king prawns, cooked 200g (7 0 1 ) crab meat, cooked 30ml (1f1 02) brown malt vinegar 200ml Pli 02 ) olive oil juice of 1 lemon salt pepper 1 large iceberg lettuce 8 slices smoked salmon 1 white onion, thin ly sliced 1 avocado, thinly sliced 8 sprigs of parsley capers, optional

Method Peel the cooked prawns and mix With crab meat In a separate bowl. combine vinegar, 011, lemon and season With salt and pepper to taste. Mix well. Pour the mixture over the prawn and crab meat mixture and refrigerate. Allow to Sit until ready to serve. Care fully peel off 8 full leaves of Iceberg lettuce as they must sta y w hole to hold the seafood mixture layout lelllice leaves and evenly spread some praw n and crab mixture into each leaf Place a slice of smoked sa lmon on tOP of each, follow ed by a slice of whi te onion and a slice o f avocado. Roll up t he leaves and top With a sprig o f parsley Capers ca n also be added for a bll of extra l ang . Serves 8

zucchini flowers Ingredients 1 cup self raising flour pepper 200ml Pli 0 2) water %small onion 6 anchovies flour, for dusting 16 zucchini flowers splash of oil

Method In a bowl, mix the flour, pepper and water together \0 make a reasonably thick bailer. In a blender, combine the onion and anchOVies together and add thiS mixture to the batter. MIX well Cover the bottom of a non-stick Irylng pan With 011 and heat Dust the zucchini flowers With flour and lightly coat them WIth the baner. Fry for about 30 seconds on each Side, uSing two forks to turn them over, or until light brown In colour Ask your greengrocer to save the zuccllll1l flowers for you as they are very seasonal. If the y are not avadable, use vege tables of your chOice bu t be sure to par boil th em fi rst so they are not too hard .

entrees 23

24 cooking VJith aristos

mushroom tart Ingredients

Method

Past ry 1 cup plain flour

%cup butter, softened

To prepare the pastry. rub the flour and buller together With fingertips unlll It resembles breadcrumbs Add waler and knead until the dough is well combined, then refrigerate for

1 tablespoon cold water

30 minutes_

splash of olive oil 5009 (lib) mushrooms, t hinly sliced 1 tablespoon pink peppercorns 400ml (14f l oz) bee f Slock d emiglaze (recipe page 124) splash of white wine 1 tablespoon tomato Proven~ale (recipe page 117) %cup Parmesan cheese, grated

Preheat oven 10 200°C (400°f). Roll out the dough and place into a lightly greased tin. USing a fork, prick some holes Into the bottom of the pastry to Stop It from pu ff ing up. Bake for 15 minut es. or until three-quarters cooked To make the f illing, heat the bu tter and olive 011 In a fryi ng pan and saute the m ushrooms and pink peppercorn s fo r ' 0 minutes. Add the whi te wine and beef stock and Sim mer until the m ixture red uces to a nice thick sauce. Allow to cool and add tomato Provem;ale. Parmesan cheese, eggs, and sail and pepper to taste MIX well and pour into the paStry case . Bake the tart for' 5 minutes or until the filling is cooked The fill ing should be firm wh en gently pushed down

4 eggs, beaten

Serves 6

Filling 60g (201) butler

sail pepper

jamaican fish cakes Ingredients 5009 (lib) fresh Atlantic salmon 1 cup (250m ll9fl oz) white wine 1 bay leaf sprinkle of black peppercorns, whole 2009 (7 oz) smoked salm on, finely chopped 1 bunch of chives, finely chopped juice of 1 lemon 2 pinches of paprika 3 pinches of cayenne pepper salt 200ml (711oz) cream 150g (S Y; oz) self raising flou r

:.'1 cup water 2 eggs olive oil 1 lime, cut into wedges, to serve

Met hod Place Allantlc salmon In a saucepan wl\h the white wine, bay leaf and peppercorns and cover With watel. BOil for about 6-8 minutes_ Remove the salmon from liqUid and allow 10 cool. Mash the salmon With a fork and mil! With Ihe smoked salmon. Add Ihe chives, lemon JUice, papnka, cayenne pepper and some Sait to taste and combine well Add the cream and mix thoroughly To make the batter, beal flour, waler and eggs together. The cons,s tency of the batter must be thick so that It can b,nd the fish cakes together. Add Ihe ba tter to the salmon mixture slowly, mi xtng well. until you have a firm mixture. Place the mixture in the fr idge for 1 hour. Cooling th e mixture thickens 11 up and makes il easier to hand le, To prepare th e fish cakes, spoon 1 tablespoon of the m ixture onto the grill of the hotpla te on the barbecue. Flatten the mixture With a spatula and cook for 2 minutes on each Side or until golden brown. The fish cakes should look and leellike a pancake Serve With lime wedges, II you don't have a barbecue, the Iish cakes can be cooked on the stove In a non-Slick pan hghtly coated In 011 Serves 4

shredded beef salad Ingredients

1 x 3009

(10 ~0z) porterhouse steak

1 raddiccio lettuce, finely shredded splash of olive oil splash of balsamic vinegar salt pepper

Method Cut steak .nto thin strips, Heat a httle ohlle Ollm a Irylng pan and, when the oil is hot, cook the steak strips for about 2 minutes, Toss in radd.ccio and remove from the heal Immediately, Don't overcook the lettuce, Stir through a splash of ba lsamiC IImegar Season With salt and pepper to tas te and serve Immed iately Serves 4 A ristos' TIp: Other cuts of meat such as rump, blade or round steak can also be used,

coconut crab au gratin Ingredients 4 whole cr abs, or 500g nib) blue swimmer crabmeat 100g ( 3 ~Ol) butter 1 onion, finely chopped 2 tablespoons coconut, dessicated 1 tablespoon curry powder , ~ cups bechamel sauce (recipe page 114)

26 cooking with aristos

Method In a large saucepan, heat water until boiling Add crabs, bnng water back 10 Ihe bo,1 and cook for approximately 5 minutes Remove crabs and place In cold water to stop them cooking further. Peel crabs, place meat In a bowl and set aSide Ihe 4 shells lor serving Melt the butter In non-stick saucepan and saute the omons until SOfL Add the coconut and saute lor a further 2 minutes Add the curry powder and 1 cup of the bechamel sauce and mix well, Ihen add the crab meat Pour the ml)(ture into the crab shells, top WIth the rema ining bechamel sauce and place under a gnll lor 3 minutes Of until brown Serve With a spflnkling of paprika Serves 4

Jamaican fish cakes

quick spinach souffle Ingredi ents 500g (lib) fresh spinach 1 x 3759 (130z) can cream of

mushroom soup 2 tablespoons dried French onion soup mix " cup (185m1/61MI oz) mayonnaise 2 eggs, beaten ~ cup of Parmesan cheese, grated

Method Preheat oven to 180cC (3S0 "F).

Wash and ch op spinach. Thorougly drain and combine With mushroom soup, French onion soup mixture, mayonnaise, eggs, Parmesan and salt and pepper to laSle. Pour Into souffle dishes and spnnkle lOPS WIth bacon bits and a bttle more Parmesan, Bake for 30 minutes and serve Immedlat!y.

Serves 4-6

salt pepper

100g (3l'! oz) bacon, finely chopped

aristos' famous chilli prawns Ingredients 600g (1 ~ lb ) prawns, peeled 1 small bunch of basil, finely chopped 2 fed chillies, finely chopped 4 tablespoons olive oil 60ml12fl 02) brandy ~ cup t 125m1/4 ~ fl oz) white wine 2 cups ( 500ml/ 17 ~fl oz) tomato Provenc; ale (recipe page 117) 1009 ( 3 ~oz ) Australian fela cheese,

Method Heat the olive all In a frying pan over moderately high heat Saute prawns, basil and chillies Add the brandy and white wine and stir w ell . Add the tomato Provenc;a le sauce, combining well, and simmer for 5 m inutes. Add th e cru mbled fe ta chee se and toss well . Serve Wit h saff ron rice Serves 4

crumbled

salmon carpaccio Ingredients 600g CI.lb) Tasmanian salmon fillel. skinless and boneless 1 small white onion, finely chopped lI! cup baby capers sail pepper 2 large sprigs of dill, roughly chopped juice of 1 lemon juice of 2 limes splash of extra -virgin olive oil drizzle of extra-virgin olive oil, extra for serving

M ethod Cut salmon into very t htn pieces about lOem (4In' x 4cm ('I,ln). Place them on a baking tray and evenly sprinkle over the onion and capers and season With salt and pepper to taste In a small bowl, miX the dill, lemon IUlce, lime JUice and 011 and combine w ell. Dnzzle thiS mixture over the fish and gently mix SO that all the Ingredients are blended together and evenly distributed over the fish. Cover the baking tray In plastiC wrap and place In ffldge for about 4 hours. After a few hours, you should noti ce th e salm on chang ing colour. ThiS is th e CitrUS cooking the fi sh To serve, arrange the salmon slices on a plate and tOp With a small drizzle of oiL The salmon can be served on a bed of rocke t or mixed lettuce leaves I prefer It plain, spflnkled With large crutons. Serves 4

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30 cooking with aristes

aristos' prawns lemonato This recipe is perfect for the summer as it is light, tasty and very easy to prepare. Prawns, Moreton Bay bugs or scallops can also be prepared this w ay as a delicious alternative. Ingredients 3009 (lQlWzl prawn meat » cup self raising flour 100ml (3 ~fl oz) e)(trB-virgin olive oil 1 tllblespoon of fresh sage,

finely chopped 1 tablespoon basil, finely chopped juice of X 8 lemon good hand ful of b re adcrumb s

Method Ligh tly dust prawns Jfl flour. Heal 011 In frying pan until hot, then add prawns and sage and saute for 3 minutes, stirring

occasionally When the p rawns are cooked, drizzle over lemon JUice, spnnkle w ith bre adcrumbs, toSS Bnd remove fro m heal. Serve immediately

Serves 2 A rist os' Tip: As an alternative, 60ml (211 oz) of dry white wine can be used instead of lemon juice. And a little chopped red chilli can be added fo r exIra bite.

pissaladiere Ingredients

Method

Dough

To make the dough. dissolve the yeas t In th e warm water and stir Sift the flour Into a bowl and form a well In the centre, Pour the yeasl mixture into th e we ll with the egg and salt and gradua\!y combine until II forms a dough. Knead on a floured surface for 5 minutes until dough IS smooth and elas tiC. Grease a bowl With 011 and place the dough into the bowl and turn gently 10 coa t the en tire surface, Cover With a damp cloth and set aSide In a warm place for 1 hour or until It IS tWice ItS angina l size. Preheat oven to 250°C (475°F), To make the tOPping, heat some of the oil over moderate heat and saute the onions, garlic and herbs until onions are translucent. Blend together half the anchOVies and In a food processor, all the olives and add to the onion mixture, Season With salt and pepper to taste, Roll out the dough and press onto a greased pie dish or pizza pan Spoon the topping onto the dough, leaving a broad nm round the edge, Top with remaining anchovy fillets. Brush the uncovered rim With the rema in ing olive 011 and bake for 20-25 minutes or until dough IS CriSp and brown Serve hot with a glass of cold beer Serves 6

1)1; teaspoons active dried yeast

5 tablespoons warm water 1 cup plain flour , egg, lightly beaten Y; teaspoon salt 1 tablespoon olive oil

Topping y. cup (60ml/2 f1 oz l olive oil lkg (2Ib) onions, finely sliced 3 cloves of garlic, crushed , teaspoon fresh thyme or rosemary, chopped , x 200g (7oz) can anchovy fillets , cup black olives, pitted salt pepper

white piaffi rice M ethod 1 Ingredients 30g (loz) butter 1 cup short grain whi te rice 2 cups 1500mI/17:/,f1 ozl chicken stock salt pepper

Method 1 In a medium saucepan, combine the butter, rice ar.d stock and season With sal t and pepper to taste. Mix well and bnng to the boll on high heat. Cover the pan and reduce heat. Simmer for 15 minutes or until all the liquid has been absorbed. Taste the rice and, If cooked, remove from heat and allow to SI1 for 5 minutes before serving If the liqUid has 00811 absorbed and the nce IS stili not cooked, add a httle water and cook for a few more minutes

Method 2 Ingredients splash of oil 'h brown onion, grated 1 cup short grain white rice 2 cups chicken stock salt pepper

Method 2 Preheat oven to 200·C (400'F), Splash a small baking tray with olive oil and add the onion, Saute for 2 m inutes, then add the nee and cook lor a minute, Add the nee and slOck and season With salt and pepper to taste, Combine well and cover With aluminium foil. Place In the oven and allow to cook for 15 minutes. If the flce IS cooked, remove from oven and allow 10 Sit lor 5 minutes stili covered If the flce IS n01 cooked, add water and return to the oven for a further 5 minutes or until flce IS cook.ed Ser ves 4 Aris tos' Tip: Both of these styles of rice are great served with saucy meat dishes, like ossa bucco (recipe page 64),

32 cooking with aristos

Pissal,dlll'le

, •

•

pumpkin pilaf Ingredients 4 tablespoons olive o il 4 sprigs of rosemary, 2 finely chopped and 2 whole 1 garlic clove, whole 1 bay leaf 500g (l ib) Japanese pumpkin. peeled and chopped into small chunks , small brown onion, finely chopped 300g (10Xoz) arborio rice 11 ' 1lhpints) chicken slock (fresh, canned or made from stock cubes) 30g (1oz) butter 60g (2oz) Parmesan cheese, grated salt pepper

prawns

Method Heat 2 tablespoons of oil In a saucepan and add th e w hole rosemary Sprigs, garlic. bay leaf and pumpkin. Cook for 20 minutes on low heat until pumpkin softens Remove Ihe rosemary spngs, garlic and bay leaf, In another saucepan, heat remaining 011 and saute onion over medium heat until soft. Add rice and Stir for a lew minutes until translucent. Add II httl e of the stock and th en th e pumpkin mixture. Slowly add more stock unlll II IS all used and absorbed by the nce, stirring from lime to lime to prevent the pilaf stlciong to the pan. Remove the saucepan from th e heat and stir in the buner and Parmesan. Season wi th sal t and pepper to tas te. Sprinkle w ith Ihe chopped rosemary. Serves 4

a la prosciutto

Ingredients 150g (5 ~oz) ricotta cheese 150g (5 ~ oz) Greek leta cheese 609 (20zl Parmesan cheese, grated 1 egg, beaten pepper 16-20 large prawns 8 thin slices prosciutto splash of olive oil sprinkle of dried mint leaves

M ethod In a bowl, combin e the ricotta, feta, Parmesan, egg and pepper and set aSide Peel and devein the prawns, leaving the lall on. Sill the prawn down tne middle of the InSide and place a small spoonful of the cheese ml)(ture Into slit. then wrap the prawn in a shce of prosciutto to seal. Heat Ihe all ,n a fry ing pan and cook prawns on bo th Sides until prosciutto IS cooked. Serves 4·6

barbecue chicken kebabs Ingredients 6 chicken thighs, approximately 600g ('/.Ib), boned and cut into 3cm (y,in) squares 1 small brown onion, roughly chopped 1 teaspoon sweet paprika sprinkle dry oregano 2 gartic cloves, roughly chopped splash of olive oil salt pepper

M eth od In a large mixing bowl, combine the chicken, oregano, paprika and garlic and season with sal t and pepper. Add olive oil and coat well Ref ri gerate for at least 24 hours to ma ri nate Soak 8 bamboo sticks In cold water for 30 minutes and slide the cnlcken pieces ontO the sticks Just before you are ready to cook. Don't pack the chicken pieces too tightly together as I hls Will cause Heat the barbecue and cook for about 5 minutes on each Side Serves 4 Aristos ' Tip: Ideally, meat should be marinated for 24 hours although I have marinated meat for up to 3 days with fantastic result s. Marinating meat for at least 4 hours still gives a good resu lt. Pork and lamb can also be used.

entrees 35

toni's quattro formaggio Toni and her husband David eat at my restaurant quite regularly. Toni once cooked and delivered this lovely pasta dish to the restaurant for the boys in the kitchen and myself. We all really enjoyed it and I hope you do too. Ingredients 500g (11bl penne pasta, rigatoni 60g (20z) butler 250ml (911 oz) thickened cream zest 01 2 lemons 100g 13Y.oz) Parmesan cheese, grated 100g 13YrOz) Gruyere cheese, grated 100g 13Y,oz) cheddar cheese, grated 100g (3Y,oz) cream cheese

Method In a large saucepan, cook the pasta In boiling salted water until al dente. Drain well and set aSide. In a medium saucepan, melt th e butter and add the cream and lemon zest. MIX well and add the Parmesan. Gruyere. cheddar and cream cheese and mix well until all the cheese has melted. Add the pas ta and combine well. Serve Immediately With some chilli or tru ffle 011 If you feel tha t th e pasta IS a bit thick add a touch of cream to achieve the right conSistency If 1\ IS too runny add more Parmesan to thicken. Serves 6

medley of pizza Ingredients 8 slices Italian con tinentalloal splash of olive oil sprinkle of oregano 200g (7oz) mozzarella cheese, grated 4 cherry tomatoes 8 anchovies 4 teaspoons ricotta cheese 4 slices prosciutto 4 whole pickled artichokes, roughly chopped sprinkle of cayenne pepper or chilli (optional)

Method Preheat oven to 200'C (400'FI. Using an Scm (3in) pastry cutler. cut each slice 01 bread into a circle and discard the crustS Brush one side of the bread Circles With olive 011 and sprinkle with oregano. Place the Circles OntO a baking tray oil-Side down. Place grated mozzarella on I

"U' ~ II

! IIIII

)lI

1\1j!f .11111 I

I 1\

I lin,

Method Cut tile eggpian ts I h<J1f lengtllways and sprinkle With salt

Rest for 5 m inutes (lnd poz) butler. softened wate r flour, for kneading Filling

60g (202) butter 5 Granny Smit h apples, peeled, cored and sl icerl y, cup SlJltanas 1 tablespoon sugar 1 teaspoon cinnamon spla sh of brandy or apple brandy

Method To make th pas (y, Ilil X he but ter and f lour in a bowl uSing your f inger IPS so that the m ixture becomes crum bly. Gradually add w ater un til the iXlure becomes a sofl dough . Spnnkle a lillie flour on your bench surface and knead the doug . Di Vide the dough In tw o, one piece slightly larger than the ot her. Flatten the dough and spr in kle som e flour on top to SlOp th e ro lling pin sticking . Ro ll he larger piece of dough out thi nly so i IS large enough to cove r he base of a pie (I sh. Rollout the rest of lhe dough to make the li d of the pie. Grease th e pie dlsh nd sprinkle enough flour to cover he base of the di sh, La y the dough into the bov'!l and cut aro und the edge. re movIng any xcess past ry. Prehea t oven to 200°C (4 00°F), To make the 'illing. heat some utter in a pan and sau the apples and sultanas an d add a plash of brandy. Allow to Simmer for arou nd 5-10 m lnu es, being carefu l not to overcook l he apple In a small bowl combine the sugar and cinnamon . Remove tl.., ,:= sa ucepan (r om the hea t and add hal the cin na mon and sugar mixtur e. (Don 'l attempt this w hile the apple mi xture is stili cooking a hey pples an d sui anas will s ic · to the bottom of the pan .) M IX well and pour the filling in to the pie dish. Place he pastrv lid over the top of he filling and cu o ff any excess pastry J Oin th e ba se and lid by pushing dow n arou nd the nm wah a for Bake the pie lor ab ou l 15- 20 r1ll nutes or until top is golde n brown . Re move pie fro m oven and sprink le some c innamo sugar ove r the top. Serve Wi1h crea m, Ice cr eam or custar d. Serves 6

e

134 cooking with aristos

three fruit cassata Ingredients 1;1,1 12 Y, pints) vani lla ice cream 1 x 3759 (13oz) tin mango slices, drained 1 x 375g (130z) jar moreschino cherries, drained and chopped 30ml (HI 02) strawberry liqueur 150g (5}',oz) coconut, shredded

Method Part ly defrost ice cream so l hat it ca n be divided easilv In to thre e equal poniol s Ble nd the mango slices in blender and mix hrough one- 1111Cl 01 th e ICR crea m . POll I' ihe mixture Into an emptV 21(3Y,pi nt j Ice cream container or simila r, and put into freez er to ha lden. In a bowl, combine the ch erri es ,.'V iti, th e sua.,,,'berry liqueur. M ix the che rry mixture thr ough ana her third of the ice cream . W hen the mango ice cream IS hard. pour the cherry mixture on top and reiu rn to free zer to harden . Finally. com bine the rema ining Ice cream with the coconut and mix well . W hen the cherry ice cream has ha rdened, POUI th e co con ut m ixture on lop and relurn to the free zer to harden. Ser ve when all the layers are hard. Serves 10-12

easy boiled chocolate cake Ingredients Cake

1 cup sugar 100g (3 i?oz) butte r 1 cup (250mlj 9tl oz) water 2 tablespoo ns coc oa po wder 1 teaspoon bicarbo nate of soda 2 eggs, beaten 1 Y, cups self raising flour Icing 1 cup ic ing sugar

3 tablespoons cocoa water

136 cooking with aristos

Method Preheat oven to '180°C {350°F) , In a saucepan, m ix ugar, butter, water and cocoa and l)r in9 to the boil. M ix in bicarbonate of soda and allow to cool. Stir in eggs and sii ed flou r an d combine we . Pour mixture Into a gleclsed cake tin and bake for 40- 45 minutes or until cooked through. a skewer inserted Into cake shou ld come out ciean. Allow to cool, To rnake th e icing, combine the icin sugar and cocoa ill a r)ow l With enough water to make a smooth paste . Evenly diS tribute 111e ici ng over i he cake .

Serve with whipped cream and strawberries, Serves 4

•

mascarpone surprise Ingredients 2509 190z) mascarpone cheese 2 tablespoons sugar ';I, cup berries, blackberries, strawberries or blueberries 60ml (2(1 Ol ) Cointreau juice of ~ lemon 1 meringue shell, pre-cooked

Method III a bo w l, beat the mascarpone until SOi l, Add half th e sugar and mi x well. In another bowl m iX ben les, COin treau, lem on JUice and Th e re st 01 su gar and a low to sit for 1 Ilo ur. In a martini or panail glass, plBce a layer of masea rpone mixtur e followed by the i)erry m ixture. Repeal until the m ixtures reach Ille lOp of I e glass . Crul n ble the rn eringue o n l Op. Serves 2

apples calvados Ingredients

2 granny smith apples, cored, peeled and diced

3 pears, peeled and cut into quarters 60g (2oz) or su Itanas 60g (20z) butter 1 clove 1 teaspoon of sugar zesl of 1 lemon . optional 30m I (HI oz) Calvados, hospital brandy or cognac ice cream , 10 serve wafers, t o ser v e

Method In a saucepan , melt I he butter and add th e opples. pear s, s ul~a n a s. clove. sugar and lemon ze Sl Place The lid on the saucepan ilnd Sirn mer the IYIIXlUre on low heal until th e c; jJp(e s are so it. Add th e bran dy anel rem ove irom f\e at. Spoon th e 'ru it InlO indi Vid ual bow ls and serve Immed imeiy \v ith vanilla ice cream and w ale rs,

Thi s can also be refriger ated and served cold With eusTa r(i . Serves 4

beginner's luck strawberries and cream When I f irst started cooking for girls, I wou ld alway s use thi s f oo lproof recipe to impress the m and it never let rne down l Ingredien1s 1 punnet large strawberries, washed and drilined 1 tablespoon sugar 30ml (HI oz) cognac or brandy 1 small tub cream, preferably King Island

Method Cut Ihe lOp S of' th e strawberries and slice them in hali fro m top to bOllom Place the m In a bowl an d add the sugar and bra ndy. Toss vi ell and refrigerate l or t ho ur,

To serv e. diVide the strawbern es be twe en IWO martini glasses and drizzle the jUice fro m he str(! w be m8s over the lOp . Serve With a good dollo p of cre am, Serves 2

desserts 139

cinnamon sour cream cake Ingredients 1 cup butter 1 y, cups sugar

2 eggs 1 cup sour cream 2 cups plain flour 1:, teaspoon baking socia 1 Y, teaspoon baking powder 1 teaspoons vanilla essence Yo,

cup walnuts, finely chopped

1 teaspoon cinnamon

2 tablespoons sugar, for topping

Method In a large bowl, mi x butier, sugar and eggs and beat un til light and flu ffy. Fold in the Sour crea m. Sift i iour. sodCl and bakin g powder /11 ta mixture and co m bi ne 'Nell . Add the va nilla essence and blend wel l. Spoon half the ba n er Ill to a 23cm (gin) cake or loaf tin Wh lC ll has been grea sed and floured. In a small owl, combine wa lnuts, crnna mon and sugar tOget her and spflnkle half 01 thiS mi xture onto tl18 batter In th e cak e tin. Spoon the rema ini ng batte r into th e cake tin ancl top w ith the re sl of th e w al nut m ixtUre. Place 111 cold oven and bake at 180°C {350 Q FI fo< about 55 inutes until the top IS golden brown ~nd a skewer Inserted Inlo Ihe ca ke comes out clean. Serves 8

my brother stathy's cheese scones Ingredients 2 cups cheese, grated 2 cups self raislIlQ flour, sifled 2 cups (17Y,fl oz) milk y, teaspoon cayenne pepper

Method Preh eat oven to 180 C C (3 5 0 ~F) . In a bOWl, cornb lne che ese, fl our an d m il k and mix well unlil a so ft dough IS achi eved . Spo on the mixture into greased mu ffin pan and ba e lor 20- 25 m inutes or until the scone s are light an d fluff y. Makes 6

creme brulee Ingredients 500ml (17Y:{1 OL) cream SOOml (17~1,f1 oz) milk 1 vanilla bean 8 egg yolks :Yo cup sugar 4 tablespoons brown sugar

140 cooking with aristos

Method Preheat ave 10 90°C (37Sa F) In a sa ucepan , Wdrn-, lilA cream, milk and vanilla ben n for 5 min utes . 111 a bowl, w hisk the egg yolks and sugar log eliler and gradually 5\11 Ihe crea m mixtu re inlo the egg m ixture an d combi ne well Strain the cus taro' Into another bowl and skim off th e bubbles. Sp oon the cust ard mi xtU re into eight 10em iAin} x 15cm (Gin ) oval dishes. Fill hall a large baking tray wilh boiling w ater and place dishes into the tray. Cover loosely Will, alum in ium toil and bake tor 1 hou r or until the custard is set but stili wiggles a li tlle. Ju st before serving, sprinkle a th in layer 01 brown SIJgar over ,lie custard an d plClce under ille grill for 30 seco nds to 2 minutes, watching it clos ely to ensure th e sugar does not burn . Remove from grill w hen the sugar is caramelized and golden brown . Serves 6-8

Ingredients 3 teaspoons gelatine 310ml (10 Yl fl oz) milk 500ml (17V,fl oz) th ickened cream 1659 (S Yzoz) sugar 2 teaspoons vanilla essence assorted berries: strawberries, blueberries and blackberries mint sprigs

Method Sprinkl e gelatine over 60m l (211 oz) of mil k and Stir w ell. Allow to stand for 5 minu tes . In a saucepan, combin e til e rema ining mil k with the crea m and su gar and gen tly heat w ithout boili ng. Remove from heat and stir in ge latine mixture, th en add the vanilla essence. Slrain imo a jug. Pour mixture into six 180ml (60z) di 11e and re frigerate or 3 hours . When 1118 mixture has set, turn each pari na cotta onto individual chilled plates and sca tter wi th as sorted berries . Garni sh w ith sprigs 0 ' mi t. Serves 6

Aristos' Tip : Panna cotta can be made with any fruit you happen to have. such as peaches and nectarines.

142 cooking with aristos

custard slice Ingredients

375g 1130z) fllo pastry 125g (4;;'oz) butter. melted 4 eggs. beaten 1 cup I 250ml /9f1 ozl milk

1 cur> sugar

Method Prell eat oven to 190~C (375°F)

Gentl y crunch each sheet of iilo and plac III a 33cm (13in) x 25cm (lOin) baki ng dish. rarlln at the centre unlll the pastry covers the whole trav. Drizzle the past ry Wlih butter and cook for 15 minutes or Llntil golden brow n In colour. Remove hom oven and set aSide . In a bowl. mix eggs . m il k and sugar together until ""vell combined. Pour mixture over tile filo pastry and coo' 'or another 10 m r .u tes or untl set. Remove frorn oven and leave 10 cool in the baking (ilsh To serlie. dust the slice with Icing sugar. Serves 6·8

creme caramel I like to make a few extra of these because they are grea to eat 01 any lime of the (iny, not just after dinner. Ingredients

11

(l~pints)

milk

6 eggs 4 egg yolks

120g 1402\ sugar 2 teaspoons vanrlla essence 200g 170z) sugar 130mi (4 \1, fj oLI water

Method Prellea lOv n a 180' C 1350'F).

To m a e the caramel. heat 1OOrn l l3 Y,l1 oz) of wat er i1 nd the SLr gar In a sillall saucepan. 8rr ng to the borl ane! cook until the syrUp IS a caramel colour. Add the remaining cold w ater to stop the caramel from cooking and cover the bottom of 10 dariole m oulds With the caramel Set aSide and allow to se t In a saucepan . heat the milk . Do not bar! In a bow l. mix the eggs . egg yolks and vanilla es ence and combine w ell. Slowly add he milk, stirring constan IV. until well co mbined Half fi ll a large baking tr ay wIlh hot water Fi ll the dariole mou d With the m ix ture and place >11 the bakin g tra y. Place lhe tray in the oven and cook for about 40 minutes . Wilen cooked. rem ove dariole moulds from th e oven and re'rlgerate for about 2 hours or un il se t. To serve . 10 se n the top edges of the aramel y soft lv p shln g down on he creme caramel wltl'. your lingers . Place a It I Dla te on top of m ould and. hold ing the mould and plate li ghtly together. tllrn the mould upsrde down and shake once Serve With fresh cream and peeled orange Serves 10

desserts 145

mum's kourumbiethes (greek shortbread) Ingredients

Method

2509 (90z) butter

Prehea l oven \0 180~C i350"FI. In a bow l. bee together th e butt er and ,Clng su gar. Add egg yolk and COlllbme we ll . Stir in

3 tablespoons iCing sugar 1 egg yolk y, cup toasted almonds . chopped 2 tablespoons ouzo or brandy 3 cups plain flou r 1 teaspoon baking powder icing sugar. for lopping

Ci lmonds and ou zo . Graduaily add ilour and bak i g pow de r sif ted toge ther and m ix w ell until the m ix{Ure be e mes a soft doug h . Roll th e dough In to balls and pat them down w ith yo ur hand Place he shonbrea d 011 eln IIl1g reased bak 'n g tray and bake In a 180 0 (3 50" F) ov en for 15 minu te s or unlil lig ht golden 'n colour Tu rn ove n ofi cmd leave shor tbrea d in for a l urther 5 min ut es , \fli hen coo l. Sitt over Icrn g sugor Makes 24

e

pancakes Ingredients 250g self raising flour salt 2 eggs, beaten 500ml (17V,fl oz) milk oil or buner

Method Sift flour a d sa l, Imo a bowl, I"j ake a w ell In the cen tre Add eggs anci slowly add the milk to the dry In gredlem . Beat until you have a smooth batter. In a heavy-based frYi ng pan hea1 a ,11({le 0 11 or bun er until hot. Ti p out exces s oil and pour a thin layer oi batter 10 coal

lhe bottom 01 pan Cook both Sides until golden . Repeal untd mi xture is iinl sh ed , Pancakes can be served wi th a spri nkle of Cinnamon. sugar and a sq ueeze of lemo n or iilled "vil h frU it i'lnd c us tard. either Ila. or folled-up_ Aristos' Tip: For savoury pancakes. saute some prawn meal and combine well with bechamel sauce (recipe page 114) Fold into a parcel arJd serve as an entree,

146 cooking With aristos

Mum's kourumbiethes (greek shortbread)

Ingredients 7 cups raspberries, frozen or fresh '4 cup sugar 1 loaf white bread, sliced and crusts removed 2 tablespoons raspberry jam 1 tablespoon water, warm /:j cup ISOml/2fl oz) thickened cream, whipped 4 mint leaves

148 cooking IJvith aristos

Method Mash 5 cups of ra spberries with the sugar until th e bernes are half liquefied. Line th e bottom of a round 12cm (511l) diamete r cake tin with a sheet oi plastic w rap. leaving enou gh hal gin g over 1116 Sides to cover the lOp 01 the pudding later on . Coat lhe bottom of 1he pan wit h a very thin layer of the ii quefied ra spberries. Place a layer of bread over the bernes, ca re iully fi lli ng the slices together. Repeat until YOll have 3 layers of bread alterna ting Wilh 4 layers of raspbemes . Cover the top of th e ca ke Wi1h the reserved plastic wrap. Place a weight on top and refrig erate overnight. 'When read y to serve , gentl y knoc the bottom of the pan 10 loosen th e pu dding and careiully remove he plastic wrap, In a bowl, combi ne the raspberry lam w ith w arm w ater. Very gen tly. stir the rem aining 2 cups of ra spberries into the melted raspberry j.l~ Cover the top of the pudd ing with ti,e raspberry mixture. Serve w ith w hipped cream and fresh m int leaves. Serves 4

Snow-white chocolat e strawberries

J

snow-white chocolate strawberries Method

Ingredients 200g 170z l co veture white cooking

Pl ace choco la te piece s In a glass bowl over a pan o f

chocolate 12 large stra w berries, washed

simmeri ng w ater ana i1 eat gen tly. Sti rrin g co ntin uousl,.. \/lJhen choco la te has m elte d, Ilalt dip each straw berry

111

chocola re

arod place o n a 113 ge plate cov ered w ith greasep roof paper Pi ac e 1r1 th e fridge in, m edli'l ely until ready to serv e. Serves 2 Aristos' Tip: Do not overcook the chocolate, as it will lose i ts runny consistency.

raspberry mousse Ingredients 4 eggs

1 CLIp 1250ml/911

o~)

milk

Method Sepa rate eggs, keeping bo th yolks an d whites . Beat egg yolk" Hea t m ilk, egg yol ks clnd suga r in th e top of a dou ble boi le r

3 tablespoons sllga r

Stir contin uously until custard coat s th e sp oon . Remov e from

1 tablespoon sweet sherry Y: teaspoon v anilla essence 2 cups tinned raspberr ies, drained and crushed 2 cups (500ml/911 oz) cream, w hipped

heal and beat In sherry and va ni lla ess ence. Le ave to cool. Add the raspberries an d nllX in gently. In a separate bow l, bea t the egg whites until sti'l . Fold the egg w hites into raspberry m ix ture. Gently fold the cream into the m ixture. Pour he m Ixture in to Indivi dual se rv lIl g dl sl'les and Chill for 3 or 4 hours . Serves 4-6

fresh custard dessert Ingredients

2 large egg yolks 30g (1oz) sugar

Method In a bo wl. w hisk the eggs and suga r. In a sau ce pan . heat the m ilk until bodin g. Gentl y stir tile m ilk

300ml (10;;/1 oz) milk

,Ti ro he egg m ixture until well com bin ed . Return the m ixture to

1 teaspoon va nilla essence

the saucepa n and place on ve ry low h eM and Sllr con tin uously With a wooden spoon until the custClfd coats the back of tile SpOOI1 . Do not allow to boll . Stra in the custard throu gh a fine sieve and ger,t iy stir in lhe vanilla es sence until w ell co, bill ed. Serves 1\

desser1s151

ravani (gree sugar cake) Ingredients 3 cu ps (H'.pints) water

2% CLIPS sugar juice of /) ora nge 250g (90z) bUlle r. melted 5 eggs, beClten 2 teaspoons vanilla essence 2 cups self raising flour 1 cup semolina 3 leaspoo ns baking powder y, r.up (1 25m Ij4!1,fI oz) cream, whipped !I, cup w alnu ts. chopped

Method Preheat ove n to ISO°C (3 50 FI, To m ak tr.e syrup, b OI the WCl 8 1, 2 cups of su gar and orange Juice over medium heat 10 1 15 min utes Se l as ide and coo l. To make the cake, pour the melted butter lot o a bow l an d add th e re mamlng s ugar Stir until the sugar dissol ve s , Add the eggs, mixing we ll , and stir In : he vanilla es en ce . M i' tne f lour. em oli na an d baking powder and sd t lnto the e9g m ixture . Combine well. Po r m ix ure In 0 i:I 36cm (l4in) x 25cm (1 Oln) cake tin an d ba e tor 3 5 mm ut es or until th e ca ke IS co o,~ed ; a skewer inser eel Into the ca ke should come ou t cleall . Rern ov '3 from ove n and pour the syrup vel' the ca ke · .Alhile still hot. Allow 10 co ol in cake ti n. Serve with whipp ed (eam and sprinkle Wltll w alnuts Serves 10-12 U

ri ogalo (greek rice pudding) I think m y mother makes t h e best ri zogalo in the wor ld. It was o il ly wh en I asked he r to teach me that she to ld me it was actua lly au nty Va l' s rec i pe. (See. I to ld you my aunty Val

made

111e tastiest t reats !)

Ingredients !. cup short·grain white nce )I, cup water 11 (1 :1 pints) m ilk 2 egg yolks y: cup sugar salt Z8st of 1 lemon 2 teaspoons vanilla essence pinch cinn amo n. ground

Method In a sau cepan , bOil the flce in the '!vater tor 5 m inute s Rem ove sa ucepan from heat and straill. In a separate sauc epa n, hea t th e mil k. Do n Ol al!O \A/ to bOil. A dd l he ric an d simm er ove r low hea t for 45 mill ules, stirring ccasionCllly. Remove t ile SEll.lCepan f(Gm heat and sel as ide. In a I)owl. w hi sk the egg yo lks, sugar and a plilch of salt un til w ell com bined. Slowl y tIr tile egg mi xtu re Into lhe rice and co ok over IO"N Ileal unt t! the m ixtur e is creamy and thick. Add the vanilla es sence and le m on zest and mix w e ll. Fil l n ivid ual desser t bowls or ma rtini glasses w ith rice pu dding and sprinkle With clilna mon . Refngerate for about 2 hours or un til set. Serve col d w ith coff ee and pon. Serves 4-6

strawberries & ice cream Ingredients 2 pUI~n ets strawberries, washed 2 ta bl espoons sligar 60ml WI 02) brandy 8 scoops van illa ice cream 150ml 15)(,tl ozl crea m, whipped

152 cooking with aris10s

Method Cut tile tOPS ott the strawbe rries and sl ice in hal f. In a bowl, m ix th e stra w berrie s With sugar and brandy and leave to stilnd for 1 hour. To se rve. spoon strawberrie s Into marllill glas s and