The Essential Ingredient

Making your own jam, sausages, ice cream, cheese and more

Tristan — Thu, 02 Feb 2012 05:58:08 +0000

We lead busy lives. Between work, family and other commitments, having the time and inclination to cook can often suffer.

It’s no surprise, then, that the availability and range of ready-made, instant, pre-packaged food has steadily increased over the decades.

Convenient as it may be, there is a growing resistance against this trend. Increasingly, home chefs and food lovers are rediscovering the joys of ‘creating from scratch’ over buying from the supermarket.

Recently, Epicure (in Melbourne’s Age newspaper) and Good Living (in the Sydney Morning Herald) listed preserving and jam making as one of the culinary trends of 2012. For those that have pickled, preserved, brined, jammed and jellied, it’s easy to see why. Nothing compares to the taste of something you’ve made yourself.

Fine-tune the recipe, choose the best produce, create the perfect flavour combination for your favourite dish- the benefits of making your own are clear.

The growing popularity of ‘do it yourself’ in the kitchen is, in part, due to the increased availability of equipment. You no longer need to spend a thousand dollars on a specialised machine for each new project.

If you own a KitchenAid, one simple attachment makes homemade ice cream easy, while another creates homemade sausage in almost as much time as it takes to get to the butcher.

Another clear cause for the rise of the ‘home enthusiast’ is the wealth of information available on the internet. Owning the equipment required to make your sausages is vital, but sharing recipes, experiences and advice with your fellow food-lovers ensures limitless opportunities.

Perhaps you’ve tasted a jam or sausage or cheese that you’ve never forgotten- simply experiment until you’ve recreated it (or improved it!).

The Essential Ingredient stocks a wide variety of products that makes ‘homemade’ easy. KitchenAid mixers and their many attachments are available in all stores, as are ingredients to get your started and culinary books to inspire.

Selected The Essential Ingredient stores also stock cheese-making kits from Mad Millie, giving you all the tools and ingredients you need to create your own cheddar, feta, camembert, blue and more.

Or for the highest quality preserving and jam making tools and equipment, including pectin, visit The Essential Ingredient today.

When you’re done creating, be sure to find us on Facebook or Twitter to share your results!

Himalayan salt bricks

Tristan — Mon, 30 Jan 2012 05:00:53 +0000

The popularity of natural materials in cookware is timeless. While we continue to explore steels, plastics and other innovations, there is a connection between the food we eat and the earth we walk on that cannot be broken.

Consider, for example, the timeless appeal of the tagine or clay pot.

The rapidly increasing popularity of Himalayan salt bricks embraces this connection to the earth.

Whether used as a stunning serving plate or as a unique cooking surface, these salt bricks, with their natural pink and white hues and unique heat-retention qualities, are strikingly contemporary in appearance yet ancient in origin.

Mined from salt deposits buried beneath the Himalayas for millions of years, these natural salt bricks are perfect for serving sushi and sashimi, intricate salads or your favourite appetisers.

Each salt brick is unique in hue, marbling and irregularities, and is certain to be a breathtaking addition to your table, whether as a decorative centrepiece or memorable serving plate. No two salt bricks are the same.

When used with moist foods such as buffalo mozzarella and tomato, the food even takes on a subtle saltiness and a slight mineral flavouring.

Heat your salt brick (important directions below), and it can also be used to cook thinly sliced Wagyu beef or seafood right at the table. Scallops and the freshest white fish are perfect, developing a seared crust and subtle saltiness that never overpowers the flavour of the seafood.

Alternatively, you can chill your Himalayan salt brick in the freezer and use it to serve ornate, chilled desserts.

When you’re finished, simply hand wash your Himalayan salt brick (allowing it to cool first, and without using detergents), dry and store. It’s ready to be used again and again.

Himalayan salt bricks are available from selected The Essential Ingredient stores now.

Contact your nearest The Essential Ingredient store now for more information.

Use and care of Himalayan Salt Bricks:

Heating Himalayan salt bricks is simple, but involves a few basic steps. Allow between 30 to 45 minutes to achieve the desired cooking temperature.

It is important to follow the following instructions to avoid damaging the salt:

• Salt bricks can be heated with your stove top to 220°C.

• For gas stoves, commence with low temperature and slowly raise it over 15 minutes to medium heat. The salt brick will reach the ideal temperature after 30 minutes.

• For electric ranges, use a spacer between the salt brick and the element (eg. a wok ring or sponge cake ring). This should elevate the salt brick by at least 1⁄2 inch or 13mm from the element. Do NOT place a salt brick directly on an electric heating surface to avoid damage to the element or salt brick.

• Salt bricks should not be heated in the oven or closed BBQ, to avoid serious cracking or shattering.

• Salt bricks lose their natural pink colour and form fine cracks when heated.

• Ensure salt brick is dry before heating. If wet, allow to dry for 24 hours in a warm place.

After use care

After serving food, wipe down your Himalayan Salt Brick with a damp cloth and pat dry. If you have cooked on your salt brick, let it cool overnight. You must ensure the brick is fully cooled to room temperature before washing.

Using warm water only, scrub with a soft brush or scouring pad to remove any residual, stubborn food, and rinse. Dry with a paper towel or clean cloth and set on a drying rack. This process removes a very thin layer of the salt.

It is best to not allow your Himalayan Salt brick to get too wet, as this can cause cracks that may have formed to become more pronounced.

The powerful antimicrobial properties of the salt insure that it is always ready for future use. Do not use detergents. Do not place in the dishwasher.

Store in a dry location. Do not store near or lay on metal (copper, bronze, etc) surfaces or equipment.

Recipe: Goat’s cheese crostini & fig salad with pomegranate dressing

Tristan — Wed, 25 Jan 2012 05:04:21 +0000

When Jeff Turnbull of High Street Bistro joined The Essential Ingredient Rozelle last October for our Paddock to Plate Market Tour and Cooking Class, it became one of the most talked about events of the year.

Jeff joins us again on Saturday 4 February for another special menu filled with the season’s finest produce. For more information, visit our Classes and Events page.

This recipe for goat’s cheese crostini and fig salad with pomegranate dressing was a highlight of Jeff’s previous class.

Goat’s cheese crostini and fig salad, with pomegranate dressing

Ingredients

For the crostini:

4 slices of sourdough bread
Unsalted butter
8 slices of aged Goats cheese
2 figs
1 bunch watercress
1 bunch small leaf rocket
1 bunch chervil
Baby cress mix
100 gr roasted cracked hazelnuts
Edible flowers
Pomegranate dressing

For the pomegranate dressing:

140 gr Pomegranate molasses
45 ml lime juice
100 ml verjuice
60 ml hazelnut oil
100 ml Extra Virgin Olive Oil

Method

For the dressing: combine the pomegranate molasses, lime juice and verjuice in a bowl, then whisk on the hazelnut and extra virgin olive oils. Taste and adjust if needed.

Pick, wash and spin the salad components then set aside in the fridge to crisp up. Roast the hazelnuts in a moderate to hot oven for approx 8-9 mins until golden brown. When warm, rub the skin off and then crack in a mortar and pestle.

Slice and toast the sourdough then butter and place the goat’s cheese on a tray ready for the oven. On the same tray, place the cut fig(halves).

When ready to serve, place the tray in a moderate oven (190 degrees).

Place all the salad items and hazelnuts into a large bowl and dress lightly with the pomegranate dressing. Season, toss gently and then arrange around the outside of the plate, leaving room for the crostini in the centre.

Scatter a few flowers on top then place the crostini in the centre with the fig on top.

Australian products at The Essential Ingredient

Tristan — Wed, 25 Jan 2012 01:11:59 +0000

At The Essential Ingredient, we know how lucky we are to live in Australia. While, as Australians, we may not boast a clearly defined national cuisine, we are endlessly fortunate to have such broad access to the dishes, techniques and ingredients of so many varied cultures.

We are certainly proud to stock some of the finest ingredients and cookware in the world from countries such as Spain, Italy, France and the United Kingdom, we are prouder still to offer such a wide variety from our own backyard.

Many of the products in our exclusive ‘The Essential Ingredient’ range, including our extra virgin olive oil, verjuice, lentils, preserved lemons and peppercorns, are sourced from Australian producers, selected by us for their commitment to quality.

Our shelves are also brimming with selections from many of Australia’s most highly regarded manufacturers. The Malouf Middle Eastern spice range, Murray River Gourmet Salt, Zimmy’s horseradish and honey from Cabonne Country Honey and the Tasmanian Honey Company are only a few of the local names we are proud to stock.

Maggie Beer’s popular range can also be found at The Essential Ingredient, including her iconic quince paste, verjuice, and vino cotto.

The Passion Pasta range is produced in Australia from 100% Australian durum wheat semolina, while Coriole olives are grown in South Australia for their extra virgin olive oils and kalamata packaged olives. Both are available from The Essential Ingredient.

For a truly Australian experience, The Essential Ingredient’s range of native Australian foods provide a taste of the bush to your kitchen creations. Kakadu plums, rosella, lemon myrtle, mountain pepper berry, wattleseed, yakajirri and more can all be found on our shelves.

Whether you’re keen to create a new Australian dish or simply want use the best Australian produce in your internationally-inspired cooking, The Essential Ingredient is proud to be Australian, and proud to support Australian producers.

Deglazing: the secret to a perfect sauce

Tristan — Thu, 19 Jan 2012 23:29:02 +0000

Few things go as well with meat than a pan sauce, and there’s no better (or tastier) way of creating one than by deglazing.

Authentic pan sauces capture the flavour of the meat it will be served alongside, including any marinades, herbs, crusts or stuffings, and even the flavour of any vegetables cooked alongside.

Once your meat leaves the pan, whether it has been roasted, grilled or pan fried, a collection of darkened meat juices should be left behind, often stuck to the bottom of the pan.

These deposits, known as ‘sucs’ (from the French word for ‘juices’) are made up of caramelised sugars, carbohydrates and proteins, and are full of concentrated flavour.

Generally, non-stick cookware does not create the same result, the juices instead burning into lumps at the bottom of the pan. For this reason, most chefs prefer to use aluminium or stainless steel trays and pans.

The best way of collection and utilising these juices is with the classic technique known as ‘deglazing’, and it couldn’t be simpler.

First, remove the meat and any vegetables from the pan. The meat will need to rest, and this will give you ample time for sauce-making.

Next, remove as much of the rendered fat from the pan as you can. With some pans or trays this can be done by carefully pouring off the top layer, though usually it is far easier (and far less messy) to remove them with a spoon.

Choose an appropriate liquid. Your choice will depend on the type of sauce you wish to create, and every chef has their own preference, but options include wine, vinegar, stock, verjuice or a spirit.

Adding this liquid to the pan, still over heat, helps you to scrape all of the caramelised material from the bottom of the pan. Use a wooden spoon or whisk for best results.

This resulting liquid, known as a ’fond’ (French for ‘foundation’) can be served as it is, once seasoned to taste.

Alternatively, this fond can be used as a base (or ‘foundation’) for many other sauces, whether by adding flour, corn flour, butter or cream.

It can also be reduced to create a rich jus.

As with every other cookery technique, the finished product is only as good as the ingredients that went in to it. The Essential Ingredients stocks a wide variety of vinegars and verjuice from around the world that are perfect for deglazing (we recommend a good red wine vinegar for beef!), as well as the highest quality roasting trays and frying pans.

Visit your nearest Essential Ingredient store to find out more.

The history and traditions of paella

Tristan — Wed, 18 Jan 2012 00:18:42 +0000

Paella, to many, is one of the great icons of Spain. Alongside flamenco music, innovative architecture, art and football, it is a recognisable symbol of this Mediterranean peninsula.

Yet paella, to the Spanish, is a strictly regional dish which, though often enjoyed across the country, has its origins in the region of Valencia, on Spain’s eastern coast.

While many variations of paella exist, it is fundamentally always constructed in the same way: white rice (bomba or calasparra) combined with vegetables and a protein, either meat (duck, chicken, rabbit, snails) or seafood.

With olive oil, saffron, bay leaves, garlic, paprika and the highest quality stock, the risotto-like mix is prepared over an open flame until everything has cooked through and the rice has formed a crust at the base of the paellera (paella pan).

This crust, known to the Spanish as the ‘socarrat’ is the mark of an authentic paella, and is the most prized part of the dish.

Rice has been a staple in Spain since the 15th century and has always been closely associated with the broad range of seafood so abundant on Spain’s eastern coast.

By the 18th century, what would become the traditional paella pan had taken shape in Valencia, used to cook rice and meat/seafood dishes in the open air during special occasions.

In 1840, the process and ingredients had been established to the point that the word ‘paella’ began to be used to refer to the dish rather than simply the pan.

With the spread of paella throughout Spain imminent, the recipe and rules for authentic Valencian paella solidified. It could contain meat or seafood, but never both. The rice mustn’t be toasted in oil prior to the stock being added. For the subtle addition of the ideal smoky flavour, the paella must be cooked over a fire of orange and pine branches.

Of course, all of these ‘rules’ are now broken both within and outside of Valencia, and even beyond Spain. The essential constructs of paella remain the same, however: bomba or calasparra rice, meat and/or seafood, saffron, paprika, vegetables, as does the paellera with the critical socarrat. Beyond that, a paella is open to interpretation.

The success of a paella relies on the quality of the ingredients. Only bomba or calasparra rices should be used, due to the grain’s ability to absorb liquid yet remain separated (Moli de Rafelet bomba from The Essential Ingredient is hand-milled and absorbs three times for liquid than regular rice).

Saffron and the highest quality smoked paprika should not be substituted, since they are integral to the flavours of the dish.

And the paella pan, of course, is vital to obtaining that rice crust at the base of the dish.

Of course, today’s paella pans don’t require a fire of fir and orange, and can be used to recreate this simple, flavourful dish in any home kitchen. A homemade paella is the perfect way to utilise fresh seafood and creates a memorable dinner party when served directly to the table.

For a wide variety of Spanish paella pans in an assortment of sizes, high quality paella rice, saffron, paella spice mix, Spanish smoked paprika, Spanish ceramic serving dishes and an assortment of culinary books on the many dishes and ingredients of Spain, visit The Essential Ingredient today.

How to temper chocolate (video)

Tristan — Sun, 15 Jan 2012 21:21:33 +0000

Chocolate is more than simply an ingredient. It is an icon. To a chef, chocolate represents opportunity, an almost limitless set of techniques, styles and recipes just waiting to turn a piece of chocolate into something truly spectacular.

Of all the techniques involving chocolate, none is more daunting than the art of tempering. By heating chocolate to a particular temperature, then cooling to another, it can be reshaped before it sets itself back into a stunningly glossy, crisp state.

In this exclusive video, Thomas Schnetzler, Maître Chocolatier for Lindt & Sprüngli Australia, demonstrates two simple methods that can be used to temper chocolate at home.

He also explains the difference using quality couverture chocolate can make to your chocolate creations.

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Learn how to cook the perfect steak, how to bone a chicken and more in our collection of Essential Ingredient videos…

The Essential Guide to Saffron

OCM — Thu, 12 Jan 2012 03:36:08 +0000

Saffron, the most prized of all spices, is highly sought after for its vivid red-orange colour, its aroma and its flavour. Though expensive, a little saffron goes a long way, and only a few small threads are needed for each dish.

Be wary of cheaper alternatives; there are many fake saffron products on the market, so it is important to use a reputable supplier to ensure the highest quality.

Saffron, from the stamen of the crocus sativus, has been cultivated throughout the Mediterraean and as far east as Kashmir since the 14th century. Today, saffron is grown in Spain (which contributes to 70% of the world’s supply), Iran, Kashmir, India, Greece, Italy and France, with Spain’s Mancha saffron said to be the best.

The stamens are individually picked by hand, carefully dried and stored in sealed containers to avoid bleaching.

It takes five million hand-picked, hand-processed stamen to make 1kg of packaged saffron.

Saffron threads should be between 2-4 cms long, a deep vivid red colour, and should taper at one end. Sometimes lighter threads will be included, but the darker threads should form the majority.

Powdered saffron is cheaper and more convenient to use, but has less aroma and flavour. Saffron should always be stored in a dark, dry place and will maintain its properties for up to three years.

Notes on using saffron:

Before using, it is imperative to soak the threads in warm water.
Saffron is an essential ingredient in traditional Mediterranean dishes such as paella and bouillabause.
It can be used in pilaf and other sweet and savoury rice dishes.
Saffron provides colour and flavour to cakes and breads, including traditional saffron Easter bread and olive oil cake.

The Essential Ingredient’s saffron thread range, available in a variety of sizes, is sourced exclusively from only the most highly regarded Spanish producers, and is available at all The Essential Ingredient stores.

Egg White Powder

Tristan — Mon, 09 Jan 2012 02:55:05 +0000

The Essential Ingredient’s Egg White Powder is the pastry chef’s secret weapon.

A free-flowing powder made from the glucose-reduced and spray-dried egg whites of quality farm-fresh eggs, egg white powder has many advantages over fresh.

Egg white powder is commonly used in baking, found in recipes for pavlova, meringue, soufflé, curd, marzipan, icings, ice creams and sorbets.

Save on waste when a recipe calls for ‘egg whites only’. One tablespoon of egg white powder combined with two tablespoons of water creates the substitute for a single egg white. No yolk wasted.

What’s more, it’s always on hand. Egg white power does not require refrigeration and features a shelf life infinitely greater than that of fresh eggs.

Egg white powder can even assist in reducing cholesterol and fat in recipes that traditionally call for whole eggs, such as quiches, muffins and cakes, and as a negative for salmonella bacteria, it’s also safer.

The Essential Ingredient’s Egg White Powder is a completely natural product with the convenience and low cost storage characteristics of a powdered product, plus the whipping and aeration properties of fresh egg whites.

Even Adriano Zumbo’s extremely popular macaron recipe specifies the use of egg white powder, due to its more reliable stiffening qualities.

Get reliable results, waste less food and make your baking better for you with The Essential Ingredient Egg White Powder, available at your nearest The Essential Ingredient store.

Tip: Try using The Essential Ingredient Egg White Powder in your tempura batter.

How to Bone a Fish (video)

Tristan — Thu, 05 Jan 2012 23:00:23 +0000

Cooking with fish is generally very simple, and the results are always delicious. Of course, the fresher the fish, the better the dish, and one of the keys to ensuring you’re cooking with the freshest fish available is learning how to clean, bone and/or fillet the fish yourself.

In this exclusive Essential Ingredient video, Maurice Esposito, one of Australia’s premiere seafood chefs and owner of Esposito in Melbourne, demonstrates the easiest method for cleaning and boning a King George Whiting. Of course, the method can be used with any other fish.

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Learn how to cook the perfect steak, how to bone a chicken and more in our collection of Essential Ingredient videos…