4

GOURMET TRAVELLER 177

Recipe index

Fare exchange

2 tsp finely diced crystallised

ginger, to serve

CHOCOLATE POTS

520 ml pouring cream

250 ml (1 cup) milk

2¼ tsp Dutch process cocoa

6 egg yolks

65 gm caster sugar

130 gm dark chocolate

(55%-60% cocoa solids),

finely chopped

PEAR IN GINGER SYRUP

250 gm caster sugar

25 gm (5cm piece) ginger,

thickly sliced

2 large corella pears,

peeled, cored and cut

into 3cm pieces

1 For chocolate pots, preheat

oven to 160°C and place eight

Dark chocolate

pots de crème

with ginger pear

SERVES 8 // PREP TIME 20 MINS

// COOK 50 MINS (PLUS CHILLING)

Stokehouse Q, Sidon St,

South Bank, Brisbane,

Qld, (07) 3020 0600,

stokehouseq.com.au

SOUPS, STARTERS,

SNACKS AND SIDES

Agedashi tofu with daikon●........138

Anchovy and tomato

bruschetta●..................................117

Cucumber, olive and roasted-onion

salad●●●.................................... 121

Farro, white bean and smoked

ham soup●●.................................111

Freekehand shaved cauliflower

salad with herb dressing●●... 112

Garlicchive soup●........................139

GrilledRoman beans●●............. 122

Jeerarice and dhal curry●......... 109

Miso-glazedmushrooms with

walnuts and black barley●●. 108

Mushroomand pine nut

brown rice bowl●●.................... 64

Mushroomparcels●●................. 128

Okonomiyaki.....................................137

Peas, beans, ricotta and

mint bruschetta●●.....................117

Spinach and udon soup●............139

Witlof, grapefruit and pecorino

salad●●●................................... 122

MEAT AND POULTRY

Casarecce with pork

sausage, cavolo nero

and chilli●..................................... 64

Chickenwings with adjika●....... 129

Chickenwith barley,

olives and chilli●........................ 110

Duckwith orange and

quatre épices●.......................... 126

Indianspiced yoghurt chicken with

cardamom-coconut pilaf●........68

Kibbeh●............................................ 112

Lamb shawarma................................131

Lamb shoulder ragù

with gnocchetti●........................ 118

Rib-eye steak with

chilli sauce.................................... 120

Roast chicken with tarragon,

garlic and lemon●●................. 130

Sesame-dressedgreens

and carrots....................................136

Shaanxi-style lamb with

cumin and celery●..................... 67

Sirloinsteak with red wine

sauce and kipfler chips●..........65

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

Spice-roasted pork with

coleslaw●................................... 128

Stir-fried chicken and garlic

chives●.........................................134

SEAFOOD

Clams with bacon

and corn●.....................................66

Pan-fried ocean trout with

cauliflower, almond and

brown butter●.............................68

Vinegared octopus and

wakame●.....................................135

Wholesnapper roasted

with curry flavours●..................127

DESSERTS AND SWEETS

Anzac biscuits, reinvented●●..... 93

Black and white

cheesecake●●......................... 102

Caramelisedhoney and

popcorn bars with salted

chocolate●●●●......................... 39

Chocolate and buttermilk

slab cake●●●........................... 103

Chocolate, coconut

and date slab●●●●.................. 39

Chocolate-coconutpudding with

passionfruit and ice-cream●●...69

Chocolate-hazelnut

meringuecake●●..................... 101

Chocolate, sour cherry and

ricotta crumble cake●●.......... 104

Darkchocolate pots de crème

with ginger pear●●●............... 177

Fennel-spicedsemolina cake

with yoghurt●●●.......................113

Hazelnuttiramisù●●●.................123

Hotcross buns●●.......................... 42

Littlebrownie cakes

with fudge sauce●●●............. 100

Miniwhite chocolate bundts with

bitter chocolate glaze●●●.... 102

Saltedchocolate layer cake

with whipped ganache●●..... 104

DRINKS AND EXTRAS

Hot chocolate●●●......................... 45

Katsuobushi dashi●●●................137

Kaya●●●.......................................... 49

150ml-200ml ramekins in a deep

roasting pan. Whisk cream, milk

and cocoa in a saucepan over

medium heat, bring to the

boil, then whisk constantly for

1 minute to cook cocoa. Whisk

yolks and sugar in a separate

bowl until well combined, then

whisking constantly, gradually

pour in hot cream mixture,

then add chocolate and stir

until melted. Strain through

a fine sieve into a jug, then

pour into ramekins, filling

three-quarters full. Transfer

baking tray to oven, then fill

tray with enough boiling water

to come halfway up sides of

ramekins. Bake until set with

a slight wobble in the middle

(25-30 minutes). Remove

ramekins from water, cool

completely at room temperature,

then refrigerate to chill (at least

2 hours or overnight).

2 For pear in ginger syrup,

combine sugar, ginger and

250ml water in a saucepan

and bring to the boil, stirring

to dissolve sugar. Turn of heat,

cover with a lid and leave to

infuse (1 hour, or longer for a

stronger flavour). Bring syrup

back to a simmer over medium

heat, add pear and cook,

stirring occasionally, until

softened (8-10 minutes). Keep

warm, or refrigerate and warm

briefly before serving.

3 Drain pear and spoon over

chocolate pots with crystallised

ginger to serve.

PHOTOGRAPHY ANDREW FINLAYSON