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Food Styling-Georgia Coffey-Fusion Magazine
Citation preview
Fusion.
“Modern Australian”, this style of cooking has been variously known
as international, mod-oz, fusion or contemporary, and denotes a
culinary culture that is the result of a collision of cuisines from around
the world.
By Georgia Coffey
Garlic and Lime Chilli-
Prawns
Cooking and Prep: 35 minutes
Serves: 4
Ingredients:
-15 medium green (raw) prawns
-3 garlic cloves
-3 tbs. coriander
-1 small red chilli
-2 limes
-Packet of wooden skewers
-2 tbs. olive oil
-¼ cup sweet chilli sauce
-½ tsp. lime zest
Chilli Sauce:
-½ cup soy sauce
-¼ cup fish sauce
-1 finely chopped chilli
Prawns in Marinade
1. Peel the skin off the prawns
leaving heads and tails intact.
Carefully thread them onto the
wooden skewers, 3 per
skewer.
2. Combine the olive oil, sweet
chilli sauce, coriander, garlic,
lime zest and lime juice into a
medium sized, flat shallow
dish. Add prawns to the
marinade, covering the
skewers evenly. Cover in foil
and allow 15-20 minutes to
marinate in a refrigerator.
3. Preheat and grease a
barbeque plate on medium
heat. Preferably, using tongs
remove the prawns from the
marinade and evenly place
them on the barbeque
hotplate. Allow time to sit and
cook, then flip and toss onto
the opposite side. Cook for 2-3
minutes until they turn pink
and are just cooked through.
Using tongs carefully remove
the prawns from the hot plate
and place them on a plate.
4. As a garnish, lightly
sprinkle coriander leaves on
top and serve with lime
wedges.
Chilli Dressing
1. Finely chop one chilli and
place in a small bowl
2. Mix soy sauce and fish
sauce to combine a dressing.
3. Add dressing to the finely
chopped chilli and mix.
Meal Prep: 35 minutes
Serves: 4
Ingredients:
-4 boneless and skinless Atlantic
salmon fillets
-2 handfuls of green beans
-2 bunches of asparagus
Dukkha: -2/3 cup almonds
-½ cup sesame seeds
-2 tbs. coriander seeds
-2 tbs. cumin seeds
-1 tsp. flaked sea salt
-1 tsp. sumac
-1 tsp. dried basil
-1 tsp. fennel
-1/3 cup macadamia nuts
-½ tsp. grounded black pepper
Couscous: -1 red pepper
-1 yellow pepper
-2 courgettes, sliced
-1 large red or regular onion sliced
-1 tbs. vegetable oil
-300g plain couscous
-450ml reduced salt vegetable
stock
15 cherry tomatoes
½ tsp. grounded black pepper
Dukkha Crusted Salmon
Dukkha:
1. Preheat oven to 180
degrees Celsius.
2. Spread almonds and
macadamia nuts over a
baking tray and roast in
preheated oven for 2-3
minutes or until golden.
3. Place the roasted
almonds and macadamia
nuts in a food processor and
process until roughly the
same size of sesame seeds.
Transfer into a large bowl.
4. Heat a medium sized
frying pan over medium
heat. Add sesame seeds and
proceed cooking, stir for 1-2
minutes until golden brown.
Add to the bowl of roasted
almonds and macadamia
nuts.
5. Place coriander seeds and
cumin seeds in a frying pan
over medium heat and stir
until they are cooked,
approximately 1-2 minutes.
6. Transfer all ingredients
into a mortar and pestle and
ground until crushed. Add
the crushed spices, pepper
and salt to the roasted
almond and macadamia nut
mixture. Mix all ingredients
together.
Couscous:
1. Preheat oven to 180 degrees
Celsius.
2. Place courgette, peppers and onion
into a roasting tin and add vegetable
oil. Roast for approximately 25-30
minutes. Turn vegetables at halfway
point (15 minutes).
3. While vegetables roast, put
couscous in a heatproof bowl and add
the hot stock, stir cover and leave to
sit and soak. After1-15 minutes of
soaking, carefully use a fork to fluff up
the couscous.
4. Remove vegetables from oven and
add the finely chopped cherry
tomatoes and couscous carefully
stirring them through. Season the
couscous with pepper and salt. Return
the combined mixture to the oven for 5
minutes to heat, and then serve.
ZESTY LEMON Meringue
Serves: 24
Prep: 0:30
Cook: 0:50
Ingredients:
Cupcake Mixture:
-1 cup buttermilk
-2 tbsp. lemon juice
-2 tbsp. finely grated lemon rind
-1 tsp. pure vanilla extract
-4 large eggs
-2 cups caster sugar
-250g unsalted butter (softened)
-1/2 tsp. salt
-1 tbs. baking powder
-3 cups plain flour
Lemon Curd:
-pinch of salt
-150g unsalted butter (room temp.)
-1 cup caster sugar
-2/3 cup lemon juice
-1 tbsp. finely grated lemon rind
-8 large egg yolks
Meringue:
-6 large egg whites
-2 tbsp. glucose syrup
-1 ½ cups caster sugar
-2 tbsp. caster sugar
Cupcakes
Method:
1) Combine yolks, lemon rind, and sugar and
lemon juice in a medium sized saucepan over
medium heat. Stir constantly with wooden
spoon, scraping down sides of pan. After 8-
10 minutes of mixing, check to see if the
sugar has dissolved and has turned thick
enough to cover the back of a spoon with a
thick coating. Remove saucepan from heat
and slowly add salt and butter whilst mixing
in together. Pour the thick mixture into a
heatproof bowl (preferably glass). Cover with
plastic and leave in fridge for a minimum of 2
hrs.
2) Line two 12-hole baking muffin trays and
preheat oven to 150 degrees Celsius fan
forced.
3) Combine cream, butter and sugar in a bowl
and use an electric mixer on medium –high
speed until light and creamy. Add the eggs,
one at a time, continuing to beat until well
incorporated. Beat the lemon rind and
vanilla. Slowly add the sifted flour in 3
separate lots, add in the buttermilk and
lemon juice and beat until well combined.
4) Evenly divide the cupcake mixture into the
two trays, filling each to three-quarter s full.
Bake for 25 minutes or until golden brown in
colour. Insert a skewer into the cupcake to
see if it comes out clean (ready). Remove
from oven and allow cooling.
5) Combine sugar with 2/3 cup of water and
glucose syrup in a small to medium
saucepan. Bring to a boil over a medium heat
until sugar has dissolved. Place a candy
thermometer in the pan. When the pan
reaches 110 degrees Celsius, remove from
heat immediately. Meanwhile, beat the egg
whites in a heatproof bowl with an electric
mixer on medium speed. When soft peaks
form, add in the two extra tablespoons of
sugar and continue to beat until combined.
When the syrup reaches 110 degrees Celsius
remove from the heat. With an electric mixer
on medium speed, slowly poor the sugar
syrup in evenly combining the sugar mixture
and the whites. Beat for approx. 7 minutes
until stiff peaks form. 6) To make cupcakes, add one tablespoon of
lemon curd to each of the cupcakes and then
in meringue (using piping). 7) Skim lightly over the meringue with a blow
torch to create rustic look.