Australian Gourmet Traveller - (05)May 2019 (1)

152 GOURMET TRAVELLER

PHOTOGRAPHY MARK ROPER.

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Measures &equipment

• Allcupandspoonmeasures
  arelevelandbasedonAustralian
  metricmeasures.


• Eggshaveanaverageweightof
  59gmunlessotherwisespecified.


• Fruitandvegetablesarewashed,
  peeledandmedium-sizedunless
  otherwisespecified.


• Oventemperaturesarefor
  conventionalovensandneedto
  beadjustedforfan-forcedovens.


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

Cookingtips

• Whenseasoningfood,weusesea
  saltandfreshlygroundpepper.


• Toblanchaningredient,cookit
  brieflyinboilingwater,thendrain
  it. Torefreshit, plungeit inplenty
  oficedwater,thendrainit.


• Werecommendusingfree-range
  eggs,chickenandpork.Weuse
  femaleporkforpreference.


• Makrutlimeleavesarealsoknown
  askaffirlimeleaves.


• Unlessspecified,neutraloilmeans
  anyofgrapeseed,canola,sunflower
  orvegetableoil.


• Todry-roastspices,cookin a dry
  pan,stirringovermedium-highheat
  untilfragrant.Cookingtimevaries.


• Non-reactivebowlsaremadefrom
  glass,ceramicorplastic.Usethem
  in preferencetometalbowlswhen
  marinatingtopreventtheacidin
  marinadesreactingwithmetal
  andimpartinga metallictaste.


• RSPCAAustralia’sadviceforkilling
  crustaceanshumanelyis torender
  theminsensiblebyplacingthemin
  thefreezer(under4°C)untilthetail
  oroutermouthpartscanbemoved
  without resistance; crustaceans must

thenbekilledquicklybycutting

throughthecentrelineofthehead

andthorax.Forcrabs,inserta knife

intothehead.Thisprocessdestroys

thenervecentresoftheanimal.

• Allherbsarefresh,withleavesand
  tenderstemsused,unlessspecified.


• Eggwashis lightlybeateneggused
  forglazingorsealing.


• Sugarsyrupis madeofequalparts
  sugarandwater,unlessotherwise
  specified.Bringthemixturetothe
  boiltodissolvesugar,removefrom
  heatandcoolbeforeuse.


• Acidulatedwateris a mixtureof
  waterandlemonjuice.


• Tosterilisejarsandlids,runthem
  throughthehotrinsecyclein a
  dishwasher,orwashthemin hot
  soapywater,rinsewell,placeon
  a trayin a coldovenandheatat
  120°Cfor 30 minutes.


• Toblindbake,linea pastry-linedtart
  tinwithbakingpaper,thenfillit with
  weights(ceramicweights,riceand
  driedbeansworkbest).


• Totestwhethermarmalade,jamor
  jellyis atsettingpoint,you’llneed
  a chilledsaucer.Removethepan
  fromtheheat,spoona littlemixture
  ontothesaucerandreturnit to
  thefreezerfor 30 seconds,then
  drawyourfingerthroughthe
  mixture– it shouldleavea trail,
  indicatingthatit’sreachedsetting
  point.If not,cookforanotherfew
  minutesbeforetestingagain.If you
  prefer,usea sugarthermometerto
  measurewhenthemixturereaches
  105°C;onceit does,starttesting.


• Toclarifybutter,cookit overlow
  heatuntilthefatandthemilksolids
  separate.Strainofftheclearbutter
  anddiscardthemilksolids.Youwill
  loseabout 20 percentof the
  volume in milk solids.

Co ok’s notes

Mushroomtortelloni

with buffalo ricotta

p 92