14 August 2012


Welcome to.....


(Meaning home)

Devonport, Tasmania!

Ben's home....
And the site of our next little cooking endeavour...

Three awesome nights held at the local Devonport Football club
hosted by us...
Andy, Ben, Beau & Me!

 Ceviche Tuna Tostadas
with pickled jalapeno, corn puree and chipotle mayonnaise.

Adobo Braised Beef
Shimeji mushrooms, pomme puree and cherry truss tomatoes

Masa Gaznates
with blistered raspberry cream, white chocolate meringue, raspberry gel
and toasted coconut parfait.

Toasted Coconut Parfait:

Step 1
'Coconut Caramel'
100g Toasted Coconut
300mL Thickened Cream
200mL Full Cream Milk
115g Liquid Glucose
140g Caster Sugar
3 Gold Gelatine Leaves Bloomed

Pop the cream and milk on the stove and bring to a simmer. Turn off the heat, toss in the toasted coconut and leave to infuse for 1 hour! :)
Strain the liquid and discard the coconut. Then pop the liquid back into a pot, onto the stove on a medium heat until it simmers again.
Meanwhile, heat a heavy based saucepan over a medium heat.
Sprinkle in a spoon of sugar and wait till it dissolves. Gradually add in the remaining sugar and stir constantly ntil al the sugar has melted and is a light golden brown.

Slowly pour the hot liquid into the caramel (be careful here there is a lot of steam!!)
Whisk until combined.
Add in the gelatine and strain into a large metal bowl and set aside to cool.

Step 2
50g Caster Sugar
20g Liquid Glucose
60mL Water
160g Yolks

Pop the sugar, glucose and water into a small bowl and bring to the boil. Brush down the sides of the pot with a wet pastry brush to make sure the syrup does not crystalize.

Continuew to cook until the syrup reaches 118 degrees celcius.

In the mean time, pop the yolks in a bowl of an electric mixer fitted with a whisk attachment and beat on a medium speed.
Once the syrup has reached the desired temperature, remove from the heat, reduce the speed of the mixer and slowly pour the syrup down the side of the bowl into the yolks.
Once all the syrup is in, crank up the speed and mix until cool.

Step 3
200mL Thickened Cream
(whipped to stiff peaks)

To combine, remove bowl from mixer and gently fold in the caramel into the bombe, then fold in the whipped cream.
Pour the parfait into a 30cm x 30cm square tin lined with baking paper.
Then pop into the freezer for a few hours until firm.

To serve, 
turn the parfait out, then chop into the desired size...
(you can eat any off cuts...chef snacks!)

Enjoy! xx

A great night...
An even better team!

Photos & films were taken on my Nikon V1

(Please excuse my poor movie editing skills. My computer is so old so it doesn't display the good quality of film & photos from the Nikon V1...)