Australian Gourmet Traveller – September 2019

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Measures &equipment

• All cupandspoonmeasures
  arelevelandbasedonAustralian
  metricmeasures.


• Eggshaveanaverageweightof
  59gmunlessotherwisespecified.


• Fruitandvegetablesarewashed,
  peeledandmedium-sizedunless
  otherwisespecified.


• Oventemperaturesarefor
  conventionalovensandneedto
  be adjustedforfan-forcedovens.


• Pansaremedium-sizedand
  heavy-based;caketinsarestainless
  steel,unlessotherwisespecified.

Cookingtips

• Whenseasoningfood,weusesea
  saltandfreshlygroundpepper.


• To blanchaningredient,cookit
  brieflyinboilingwater,thendrain
  it. Torefreshit,plungeitinplenty
  of icedwater,thendrainit.


• We recommendusingfree-range
  eggs,chickenandpork.Weuse
  femaleporkforpreference.


• Makrutlimeleavesarealsoknown
  as ka„rlimeleaves.


• Unlessspecified,neutraloilmeans
  anyofgrapeseed,canola,sunflower
  or vegetableoil.


• To dry-roastspices,cookinadry
  pan,stirringovermedium-highheat
  untilfragrant.Cookingtimevaries.


• Non-reactivebowlsaremadefrom
  glass,ceramicorplastic.Usethem
  in preferencetometalbowlswhen
  marinatingtopreventtheacid
  in marinadesreactingwithmetal
  andimpartingametallictaste.


• RSPCAAustralia’sadviceforkilling
  crustaceanshumanelyistorender
  theminsensiblebyplacingthemin
  the freezer(under4°C)untilthetail
  or outermouthpartscanbemoved
  withoutresistance;crustaceansmust

thenbekilledquicklybycutting

throughthecentrelineofthehead

andthorax.Forcrabs,insertaknife

intothehead.Thisprocessdestroys

thenervecentresoftheanimal.

• Allherbsarefresh,withleavesand
  tenderstemsused,unlessspecified.


• Eggwashislightlybeateneggused
  forglazingorsealing.


• Sugarsyrupismadeofequalparts
  sugarandwater,unlessotherwise
  specified.Bringthemixturetothe
  boiltodissolvesugar,removefrom
  heatandcoolbeforeuse.


• Acidulatedwaterisamixtureof
  waterandlemonjuice.


• Tosterilisejarsandlids,runthem
  throughthehotrinsecycleina
  dishwasher,orwashtheminhot
  soapywater,rinsewell,placeon
  atrayinacoldovenandheatat
  120°Cfor 30 minutes.


• Toblindbake,lineapastry-linedtart
  tinwithbakingpaper,thenfillitwith
  weights(ceramicweights,riceand
  driedbeansworkbest).


• Totestwhethermarmalade,jamor
  jellyisatsettingpoint,you’llneed
  achilledsaucer.Removethepan
  fromtheheat,spoonalittlemixture
  ontothesaucerandreturnitto
  thefreezerfor 30 seconds,then
  drawyourfingerthroughthe
  mixture–itshouldleaveatrail,
  indicatingthatit’sreachedsetting
  point.Ifnot,cookforanotherfew
  minutesbeforetestingagain.Ifyou
  prefer,useasugarthermometerto
  measurewhenthemixturereaches
  105°C;onceitdoes,starttesting.


• Toclarifybutter,cookitoverlow
  heatuntilthefatandthemilksolids
  separate.Strainoœtheclearbutter
  anddiscardthemilksolids.Youwill
  loseabout 20 percentofthe
  volumeinmilksolids.

Cook’s notes

Chick-o-roll

p 121

PHOTOGRAPHY MARK ROPER.

176 GOURMET TRAVELLER