My Kitchen Rules Wrightson Noble Style
Yesterday it was family lunch celebrating Katie's birthday
As Dale and I are finding it a bit difficult to get around at the moment, it was decided to hold the lunch here at our apartment
The usual family suspects were present
And the timer was set
The entree was Pear, Rocket, Walnut and Goats Cheese Salad
Accompanied with some HomeChrisgrown Beetroot
First on the plate
Finely sliced Pear and Beetroot
Drizzle over your favourite Vinaigrette
Best with a sweeter Vinegar
i.e. Apple Cider or Balsamic
They did well took a bit of time plating, that might need a little work if they wish to cook again
I scored them 9/10 takes a lot to get a 10 out of me
So onto the Main course Gumbo DanManStyle
Many years ago we did a trip New Orleans
Found the New Orleans School of Cooking
I loved it so much, that on our next 4 visits, as we introduced many friends to this wonderful town
we returned and did the 2 hour course every time.
We learnt all About The Holy Trinity
Onion, Bell Pepper and celery
This is the base of many Cajun dishes
The king of which, is Gumbo
The recipe we were given from the NO School of Cooking is the one we base all of our Gumbos on
Dan came twice with us to N'Awlins and he has embraced the food as well...
I have to say he makes a damn fine Gumbo
He has played a little with the original recipe on this occasion
Below is the original
You must make this…it is wonderful and so so simple
One really important ingredient is
Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
This will keep for ages in an airtight jar
I am very proud of my Gumbo its pretty good.
I use chorizo sausage…andouille is not that easy to come by here.
I also like the 'heat' in the chorizo.
Also I don’t use file or okra…sorry, it's a bit slimy for me
Making the Cajun Roux is different from the original French Roux.
It is made with oil (authentic cooks would use lard) and cooked for quite a long time to get the colour you desire.
They taught us the quicker high heat method and I find this the easiest.
This recipe will yield 15 or so portions.
Great for a crowd.
1 cup oil rice bran not olive oil
1 chicken cut up
3 tablespoons Emeril’s Essence
3 large chorizo sausages
1 cup flour
4 cup chopped onions
2 cups chopped celery
2 cups chopped green and red pepper
1 tablespoon chopped garlic
8 cups stock
Cayenne pepper to taste
2 cups chopped green/spring onions
600 gms green prawns
Dry Sherry to be served at the table
Cooked rice (optional)
First prepare the vegetables
When the roux is cooked you need to add it immediately, to the Vege and stop it from scorching.
First place the chopped vege in the pot you are going to cook the gumbo in.
Season the chicken with essence and brown in oil
Pop into oven and cook for about 15 minutes
Remove till cool enough to handle and break off from bones.
Slice chorizo and brown in pan remove and set aside.
Strain this beautifully flavoured oil from chicken and chorizo and strain out bits.
Heat oil till just smoking
Add flour all at once and whisk.
Keep on whisking over high heat we are aiming for a nice brown roux
This will take about 5-8 minutes to get the desired colour.
The roux funnily enough doesn’t thicken just gets browner.
If it looks like it is about to burn take it off the heat for a minute or two whisking all the time
This is the perfect colour for me
Now throw it immediately into the vege
Add chicken and sausage to pot
Gradually stir in stock and bring to boil
Reduce to simmer and cook for and hour or so
Best to make it to this stage in the morning. The longer it sits the better
There is quite a film of oil on the top and I remove that just before I add the prawns and spring onions.
Cook for 10 minutes and serve.
You can serve with boiled rice but I prefer to have it as is like a soup rather than a main course
Dan served his with Black Rice cooked in Chicken Stock, very nutty and tasty
Go The Boys
To top off the lunch
We had a Donna Hay ChrisManStyle Chocolate and Salted Caramel Tart
• ¼ cup (25g) Dutch cocoa
• 1½ cups (225g) plain flour
• 125g unsalted butter, chilled and cubed
• ½ cup (80g) icing sugar
• 3 egg yolks
• 1 tablespoons iced water
• sea salt flakes, for sprinkling
• 1 cup (250ml) single (pouring) cream
• 50g unsalted butter
• 1½ cups (330g) white sugar
• ½ cup (125ml) water
• 1 teaspoon sea salt flakes
Dark Chocolate Ganache
• 150g dark chocolate, chopped
• ½ cup (125ml) single (pouring) cream
To make the Salted Caramel,
Place the cream and butter in a small saucepan over medium heat and bring to the boil.
Remove from the heat and set aside.
Place the sugar and water in a medium saucepan over low heat and cook,
stirring, until the sugar is dissolved.
Place a sugar thermometer in the pan increase the heat to high.
Bring to the boil and cook for 10–12 minutes, without stirring,
or until the temperature reaches 150°C and the mixture is a deep caramel colour.
Remove from the heat and working quickly,
Add the salt and cream and butter mixture
and whisk to combine.
Return to the heat and cook for a further 2 minutes or until thickened slightly.
For the Pastry
Place the cocoa, flour, butter and icing sugar in a food processor
and process until the mixture resembles fine breadcrumbs.
With the motor running, add the egg yolk.
Add the iced water and process until the dough just comes together.
Turn out onto a lightly floured surface and gently bring together to form a ball.
Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 180°C.
Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick.
Line a lightly greased 24cm round loose-bottomed tart tin with the pastry.
Trim the edges and prick the base with a fork.
Refrigerate for 30 minutes.
Line the pastry case with non-stick baking paper,
fill with baking weights
and bake for 15 minutes.
Remove the paper and weights and
bake for a further 10 minutes or until the pastry is just cooked.
Allow to cool in the tin.
Spoon the salted caramel into the tart shell and refrigerate for a 2–3 hours or until set.
To make the Dark Chocolate Ganache,
Place the chocolate and cream in a small saucepan over low heat and
cook, stirring, until melted and smooth.
Allow to stand for 10 minutes or until thickened slightly.
Pour the chocolate mixture over the caramel and refrigerate for 1–2 hours or until set.
Bring to room temperature and sprinkle with sea salt flakes to serve.
It was divine and served with some Whipped Cream to cut back the richness
In fact by the time we had finished the meal I reviewed my score and the
Brothers-in-law from Auckland went to the top of the ladder with a perfect 30/30
Take a miracle to beat that