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Recipe of the Week – Chinese Roast Pigeon

Thursday, July 29th, 2010

Red Braised Pigeon with Prawn Stuffed Eggplant & Black VinegarSauce

Red Braised Pigeon

4 baby pigeons, wing tips removed

Master stock

4 ½ litres water

375ml Chinese light soy sauce

375ml shaoxing (Chinese cooking wine)

250g yellow rock sugar

1 large knob ginger root, sliced

8 garlic cloves, roughly sliced

3 star anise

3 pieces cassia bark

½ bunch green shallot tops, rinsed

In a large pot, bring all the master stock ingredients to the boil. Reduce to a simmer

for 30 minutes and check the seasoning.

Bring a large pot of water to the boil and blanch the pigeons in boiling water for 1

minute then refresh in ice water. Scrub off mucus membrane.

Return the master stock to the boil, remove the pot from the heat and add the

pigeons. Place a small lid over them to ensure they are well submerged. Leave the

pigeons to steep for 18 minutes, then remove from the stock and place on a wire rack

to cool and dry out.

Prawn Stuffed eggplant1 large eggplant

Sea salt

Prawn stuffing

3 green king prawns, peeled and minced

1 clove garlic, finely chopped

1 small knob ginger, finely chopped

2 shallots, cut into fine rounds

½ teaspoon caster sugar

½ teaspoon salt

8/11/2010 Recipe | Rockpool Restaurant

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½ teaspoon shaoxing (Chinese cooking wine)

½ teaspoon sesame oil

1 egg white, beaten to a soft peak

Preheat a deep fryer to 180C.

Cut the eggplant into 8 x 1 ½ cm thick slices. Sprinkle the eggplant slices liberally

with salt and leave for ½ hour. Pat the eggplant slices dry with paper towel.

Combine all the prawn stuffing ingredients together except the egg white and mix

thoroughly. Fold the egg white through gently.Place prawn stuffing between two slices of eggplant and repeat.

Deep fry the prawn stuffed eggplant until golden on both sides in a wok of hot oil 180

degrees. Drain well on paper towel.

Black Vinegar Sauce

60ml black vinegar

30ml oyster sauce

30ml Chinese light soy sauce

3 tablespoons sugar

500ml chicken stock

Combine all ingredients in a saucepan. Bring to the boil, reduce heat to a simmer

and reduce until the flavor intensifies and reduces by half.

Pigeon garnish

15g peeled ginger, 1mm dice

3 cloves garlic, 1mm dice

15g long red chilli, de-seeded and 1mm dice

10g shallot, thinly sliced in rounds

5g coriander leaf, thinly sliced

Simply combine all ingredients gently together in a bowl.

To Assemble

4 x 500g red braised baby pigeons, (squab)

4 portions prawn stuffed eggplant

500ml black vinegar sauce

40g garnish

4 cups of vegetable oil

Preheat a wok with 4 cups of oil to 180C.

In a large shallow saucepan or deep fry pan, bring the black vinegar sauce to the boil.Add the eggplant and braise for 15 minutes.

Pat the pigeons as dry as possible with paper towel and fry them for 3 minutes in the

deep fryer. Remove and place in a paper towel lined bowl to dry.

Cut each piece of eggplant in half and place two pieces on each of four plates.

Remove the breast (keeping wing bone intact) and leg from each pigeon.

Place the leg next to the eggplant, then slice the breast into 3 and place on top.

Strain the black vinegar sauce and pour a little over each dish.

Finish by scattering the diced garnish.





Chinese Roast Pigeon with Prawn

Stuffed Eggplant

Tags: main meal, recipe, Rockpool Sydney

Posted in Recipes, Rockpool Sydney | 3 Comments »

Feed Your Friends

Monday, May 17th, 2010

Its getting cold outside. Time to heat things up indoors with a beautiful braise

of pork and chillies.





Serves 4

1 kg (2 lb 4 oz) pork belly, cut into 5 x 8 cm (2 x 31/4 inch) pieces

2 tablespoons unsalted butter

olive oil

sea salt

5 dried long red chillies

3 garlic cloves, roughly chopped1 teaspoon ground cumin

2 bay leaves, fresh if available

1 piece of orange rind

Melt the butter and a splash of oil in a wide pan over medium heat. Put the pork belly

into the pan in a single layer and season with sea salt. Cook the pork slowly, for

about 30 minutes, turning occasionally, until the meat is golden brown and most of

the fat has been rendered. Pour off and discard most of the fat.

Meanwhile, put the chillies in a bowl with 500 ml (17 fl oz/2 cups) boiling water and

allow to soak for about 30 minutes. Remove the chillies, reserving the water, andchop roughly. Blend or process the chillies, garlic, cumin and the chilli water until

smooth. Add the chilli sauce, bay leaves and orange rind to the pork and stir with a

wooden spoon, scraping any brown bits stuck to the bottom of the pan. Reduce the

heat to low, cover and braise the meat for about 1-1/2 hours, or until it is very tender

and the sauce has thickened. Remove the bay leaves and orange rind and adjust the

seasoning if necessary.

Divide the pork among four large bowls and serve with steamed jasmine rice.

This recipe is from Neil’s cookbook Good Food . Signed copies available for purchase





at Rockpool , Rockpool Bar & Grill and Spice Temple .

Tags: cookbooks, Good Food, mains, Neil Perry, recipe

Posted in Recipes | No Comments »

QANTAS A taste of things to come

Wednesday, November 4th, 2009

Coming soon (flying as of 1 December 2009) to a Qantas premium cabin menus is

Spanner Crab Omelette with Oyster Sauce.

This omelette, in its’ wok fried version, is a Rockpool classic and appeared on the

restaurant menu for many years. The texture of the crab, egg and bean sprouts, and

the perfume of the sesame oil make this a truly wonderful taste and texture treat.

The crispy exterior, melting interior, and the crunchiness of the bean sprouts all

work so well together. Make sure the oil is very hot and smoking so that the eggs do

not soak up the oil.

It is served with steamed fragrant rice, bok choy and a spoonful of oyster sauce. This

recipe is enough to feed one but is best served as part of a banquet style meal.

SPANNER CRAB OMELETTE WITH OYSTER SAUCE

Vegetable oil

3 small free range eggs, gently whisked

100g steamed spanner crab meat, free from any shell

100g bean sprouts

50g snowpea sprouts

6 no. Chinese yellow chives, washed & cut in 5cm lengths

Broth (see recipe below)Steamed Jasmine rice, to serve

Bok choy, to serve

Oyster sauce, to serve

Preparation

Heat vegetable oil (about 6-8cm deep) in a wok. When oil begins to smoke, add egg.

The egg will puff up and bubble immediately, hit the egg bubbles with an egg slice to

knock out the air, cook for 10-15 seconds or until base of omelette is golden.

Remove from heat then drain excess oil from wok. Spoon crab along centre of

omelette and top with sprouts and chives. Roll one side over filling and roll omelette

over to form a cigar shape. Pour in broth and place wok back onto heat. Allow to

simmer for a minute to heat through crab and soften vegetables.

Remove the omelette from the wok with an egg lifter and place on a board. Trim off

the ends.

BROTH

2/3 cup fresh chicken stock

1 teaspoon light palm sugar, grated

2 table spoons yellow bean sauce|





Two drops of sesame oil

Preparation

To make the broth, combine all ingredients except sesame oil in a pot. Bring to boil,

ensure sugar has melted and remove from heat. Check balance of seasoning then add

sesame oil.

To serve:

Serve with freshly steamed Jasmine rice and bok choy. Place omelette in a large deepbowl, pour over the hot broth and top with oyster sauce.

Tags: crab, First Class, International, mains, Neil Perry, Qantas, recipe, RockpoolConsulting, Rockpool Sydney

Posted in Qantas, Recipes | 1 Comment »

Rockpool Consulting – Menu Planning for Qantas

Friday, October 2nd, 2009

An article by Kate Barker – Menu Planer, Rockpool Consulting

The menus we write for International First and Business Class aren’t done in quite





the same way as a restaurant. There is a lot more forward planning involved to get

each dish onto the plate. It’s actually quite an amazing process that can begin up to

twelve months in advance of the menu flying. I am just in the middle of drafting up

the next lot of menus which will start flying from September next year; I write

eighteen First Class menus and forty-five Business Class menus which change four

times a year, with each new season.

The first part of this process is research. We scour through pages of magazines, from

Australia and other countries, check out what our four restaurants are doing, as wellas other restaurants in Sydney and overseas and review any new food books on the

scene. Neil has the most amazing cookbook collection I have ever seen. I chat to Neil,

Khan and Catherine (from RPB&G Sydney), Phil and Dave (from RP) and lots of other

people in the Rockpool family to get a sense of what is inspiring everyone at the

moment. My job is to try to reflect that passion in our First and Business Class

menus. We also spend time with our suppliers to find out about any new products we

might be interested in using as well as constantly be on the lookout for new and

interesting suppliers.

I will be recipe testing through December all the new dishes and ideas I have for the

drafted menus. These dishes are presented to Neil and the Rockpool Consulting

Team to assess the flavour profile as well as the look of the dish and if it’s appropriate

for our in-flight menus. There are some dishes that for various reasons will just never

work!

The next few months before testing is what we call ‘presentation season’. Twice a year

either myself or Roger, another Rockpool Consultant, head to Los Angeles, London,

Bangkok, Hong Kong and Singapore. During this time all of the new menus and

recipes are presented to us for quality purposes. We need to make sure they have

followed our recipes correctly and that premium products are being used. It also gives

us a chance to see what’s happening in the local food scene with visits to foodmarkets, restaurants and other suppliers. In-flight, we also have a chance to speak to

crew and check on how the food is going. It’s such a wonderful experience to see the

crew plating up a beautiful dish which was created up to twelve months earlier!

Our Spring menus from Australia have been running a month now and are getting

fabulous feedback. Our First Class menus from Sydney and Melbourne include

amazing Australian produce such as Italian salami made from free range pork from

Quattro Stelle; sustainable Spencer Gulf King Prawns managed by the South

Australian Research and Development Institute; Barossa Valley chicken which is free

range and fed on a vegetarian corn based diet; and Rangers Valley dry aged beef which has been grain fed for 300 days with no growth hormones or antibiotics used.

All other these products reflect Neil’s passion for food and the belief that the

cornerstone of good cooking is great produce. Many of these products are used in his

restaurants and are generally regarded by industry professionals as brands that

support good methods of manufacturing which is better for the product and also for

the environment.

Here is a quick and easy recipe you can try at home this Spring as the weather

warms up and the days start to get longer.





SPENCER GULF KING PRAWN AND GREEN PAW PAW SALAD WITH NAM JIM

DRESSING

Plump King Prawns from the Spencer Gulf on Australia’s South Eastern coastline are

served as part of a simple Thai inspired salad. Green pawpaw, cucumber, coriander,

Vietnamese mint and shallots, dressed with a Thai style dressing. The dressing has a

thick consistency and includes finely chopped garlic, fresh coriander, fish sauce,

palm sugar and red and green chillies.

The world’s largest known population of western king prawns is in Spencer Gulf. The

South Australian Research and Development Institute together with local fisheries in

the area have worked together to become one of the leading groups for managing

sustainability of seafood stocks within Spencer Gulf and major technological advances

have been made in the way the catch is handled. The prawns themselves are snap-

frozen at minus 32 degrees Celsius within minutes of coming out of the water,

locking in the freshness resulting in a firm and flavoursome product.

We recommend Healthy Boy or Squid brand fish sauce for this recipe.

NAM JIM DRESSING3 no. fresh peeled garlic cloves, finely chopped

4 no. fresh coriander root, finely chopped

½ teaspoon sea salt

2 tablespoons light palm sugar, crumbled

2 tablespoons fish sauce

½ deseeded fresh long red chilli, finely chopped

½ deseeded fresh long green chilli, finely chopped

2-3 tablespoons fresh lime juice, approximately

Preparation

Place garlic, coriander root and sea salt in a mortar and pound with pestle. Do not

reduce to a paste. Remove and place in bowl. Dissolve palm sugar with fish sauce in

mortar with the pestle ensuring there are no lumps of sugar. Add garlic and

coriander mix back in along with chopped red and green chilli and stir well to

combine. Add in lime juice.

Taste and adjust if necessary, to ensure there is a balance of sweet, sour and

saltiness.

GREEN PAWPAW SALAD

12-16 no. cooked Spencer Gulf king prawns, peeled, de-veined and tails intact2 cups green pawpaw, julienne

½ deseeded Lebanese cucumber, julienne

½ a punnet cherry tomatoes, cut in half or quarters if large

1 no. peeled small eschalots, very finely sliced

A small handful of fresh coriander leaves

A small handful of fresh Thai basil leaves

A small handful of fresh mint leaves, roughly torn

About 6 leaves of Vietnamese mint, roughly torn (if available)

nam jim dressing (see recipe above)





Preparation

Mix dry ingredients together. Add enough dressing to wet the salad well and mix

through thoroughly. Share between four plates and finish with prawns on top. Serve

immediately.

Tags: entree, Neil Perry, Qantas, recipe, Rockpool Consulting

Posted in Qantas, Recipes | No Comments »

A First Class Winter Warmer

Friday, May 15th, 2009

With all the exciting goings on at Rockpool, Spice Temple and Rockpool Bar & Grill,

Sydney and Melbourne, we’ve not really given Qantas any blog space of late.

Fear not, beautiful meals designed by Neil Perry and the Rockpool Consulting team

are still flying Qantas First and Business Class and as Winter draws near we thought

it high time we shared a recipe with you, a deliciously warming soup currently flying

Ex Sydney and Melbourne. When you eat this creamy, earthy chestnut soup think of

crisp Winter days bathed in pale golden light – food for the soul.

Cream of Chestnut Soup with Thyme

40g unsalted butter2 tablespoons olive oil

3 cloves garlic, peeled and finely chopped

2 medium onions, peeled and finely chopped

2 celery stalks, finely sliced

1 teaspoon fresh thyme leaves, finely chopped

2 teaspoons sea salt

1/2 cup good quality Chardonnay

800g double peeled chestnuts *(see note at end of page )

4 medium Desiree potatoes, peeled and diced





2 litres fresh chicken stock

2 bay leaves

2/3 cup single (pouring) cream

Freshly ground white pepper, to taste

Garlic croutons, to serve (recipe below )

Extra chopped fresh thyme leaves, to serve

In a large, heavy-based saucepan, over a low heat, melt the butter in the oil. Add the

garlic, onion, celery, thyme and salt and cook for 10 minutes until softened. Increaseheat, add wine and simmer for 1 minute.

Add chestnuts, potatoes, stock and bay leaves and simmer, covered, for 30 minutes

until potatoes and chestnuts are very soft and start breaking up.

Remove bay leaves, add cream and puree contents of pot until very smooth. If

necessary, add more chicken stock to achieve desired consistency.

Add pepper, check seasoning and adjust as necessary.

Garlic Croutons

3 slices day old sourdough bread

2 tablespoons extra virgin olive oil

1 small garlic clove, finely chopped

Sea salt and freshly ground pepper

Trim crusts from sourdough and chop bread into 1cm cubes. Scatter bread over

baking tray, drizzle with olive oil, add garlic, season with sea salt and pepper then

toss to combine. Bake croutons at 200C, tossing occasionally, until crisp and golden;

remove from oven and set aside to cool.

To Serve

Ladle piping hot chestnut soup into your favourite soup bowls. To each bowl add a

handful of golden garlic croutons and finish with a sprinkle of chopped fresh thymeleaves.





Chestnut Soup with Garlic Croutons and Thyme

* An extra note on chestnuts Some specialist delis supply pre-prepared chestnuts , either frozen or sealed in vacuum

packs. You can use fresh chestnuts if you like but you will need to remove both the

tough outer layer and the thinner inner-skin of the chestnut before using them in this

recipe.

You can blanch, roast or fry chestnuts in order to remove the double layer of skin .

Whichever method you choose, you must first slit the chestnuts from the top lengthways

through to the underlying f lesh. Make sure you cut al l the way through as this prevents the chestnuts from exploding when you cook them.To fry, heat a pot of vegetable oil to about 180C then gently lower small quantities of

chestnuts into the oil for about 30 seconds. It is easiest to do this in smaller batches,

making sure oil is heated to the correct tempertature between each batch. Remove

chestnuts from oil and drain on absorbent paper towel. Once they are cool enough to

touch, peel away the outer skin as well as the inner layer of skin. Your chestnuts are

now ready to use.

Tags: A380, Business Class, chestnut, First Class, Neil Perry, Qantas, recipe,

Rockpool Consulting

Posted in Qantas, Recipes, Rockpool Sydney | No Comments »

Shredded Lamb with Salted Chillies

Wednesday, April 22nd, 2009

A recipe straight from the Spice Temple menu, also featuring in our March 2009

newsletter.





Shredded Lamb with Salted Chilli at Spice Temple

SHREDDED LAMB WITH SALTED CHILLIESServes 4 as part of a shared banquet.

Master Stock :

650ml Chinese cooking wine (Shaoxing)

225g rock sugar

315ml light soy sauce

3 litres water

50g ginger, chopped

15g garlic, sliced

15g green shallots, chopped





Bring all ingredients to the boil.

Lamb :

Trim the lamb shoulder of excess fat and place into the boiling master stock. Braise

the lamb until it is very tender, remove the pot from the heat and allow the lamb to

cool in the stock. Remove the lamb when cool and shred roughly with your fingers.

Shredded Lamb with Salted Chillies :

10g salted red chillies

30ml peanut oil

5ml sesame oil

30ml chicken stock

10ml light soy sauce

5g white sugar

5ml rice wine vinegar

3 green shallots, sliced into rounds

Place 100g of shredded lamb onto a plate and mix all other ingredients together.

Pour this mixture over the lamb and serve.

Tags: Neil Perry, Newsletter, recipe, Spice Temple

Posted in Recipes, Spice Temple | 2 Comments »

Cafe de Paris Butter

Wednesday, April 22nd, 2009

This delicious butter is ever-popular on the Rockpool Bar & Grill Melbourne menu,

make it at home and serve it on your favourite steak.





Steak with Cafe de Paris Butter

CAFE DE PARIS BUTTER

125g unsalted butter, softened

15ml vegetable oil

1/4 white onion, finely diced

10g Indian style curry powder

1 small handful parsley leaves

1 clove garlic

Juice of 1/2 lemon

2 teaspoons Worcestershire sauce

3 anchovy fillets

1/2 teaspoon baby capers, rinsed

1/2 teaspoon sea salt

1 teaspoon ground pepper

1 small handful basil leaves

1 small handful thyme leaves





1/2 teaspoon ground ginger

1/2 egg yolk

To make the butter, heat the oil in a frying pan and cook the onion and curry powder

over low heat until soft and fragrant. Set aside to cool.

Process all ingredients until just combined. Adjust the seasoning if necessary. Roll

butter into a 4cm diameter log, wrap in plastic wrap and refrigerate until firm.

Any unused butter can be frozen if it is not going to be used within a week or so.

Tags: Neil Perry, Newsletter, recipe, Rockpool Bar & Grill Melbourne

Posted in Bar & Grill Melbourne, Recipes | 1 Comment »

XO Sauce

Friday, March 20th, 2009

XO Chilli Sauce





One of the really great things about going to Hong Kong is the XO chilli sauces made

by fine-dining Chinese restaurants there. All the chefs are showing off, of course – it

is their want to become the king of XO chilli sauce, so it has become a challenge as

to who makes the very best. XO chilli sauce is simply the top shelf of sauces, named

after XO Cognac. In other words, the house speciality, and the very best the house

can offer. I have never once had an XO sauce I thought not worthy of dipping a

dumpling into. These sauces may not even be that hot, but what they all have in

common is a marvellous blending of the most exotic dried ingredients and seasoning.

XO is great with seafood, as a dipping sauce, through stir-fries or dolloped onsteamed seafoods. One of my favourite Hong Kong meals is XO chilli with egg

noodles and lobster. Here is my XO sauce recipe for you to try:

XO SAUCE

4 dried scallops, soaked in warm water for 2 hours and drained

50g dried shrimp, soaked in warm water for 2 hours and drained

200g long red chillies, deseeded and finely chopped

50g ginger, peeled and finely chopped

50g garlic, peeled and finely chopped

2 teaspoons sea salt

2 teaspoons sugar

300ml vegetable oil

3 spring onions (scallions), finely sliced

Put the scallops on a plate and put the plate in a bamboo steamer over a pot or a wok

of rapidly boiling water, cover with the lid and steam for 10 minutes. Remove the

scallops from the steamer and, while still warm, shred with your fingers, separating

all the fibres.

Pound the shrimp until finely ground in a mortar with a pestle, or grind in a spice

grinder.Put all the ingredients, except for the spring onions, in a large heavy-based pot and

cook over low heat, stirring occasionally, for about 45 minutes, or until the sauce

loses its raw edge and turns deep red. Remove from the heat and let cool, then stir in

the spring onions.

Tags: Balance & Harmony, Neil Perry, recipe, Rockpool Sydney, Spice Temple

Posted in Recipes | 9 Comments »

Spicy Beef Salad

Friday, March 6th, 2009





Spicy Beef Salad from Balance & Harmony

This Thai classic is so easy to put together. Look for balance with the Nam Jim

dressing, if you like it really hot, dial up the other flavours so you get the heat with

the complexity. Most importantly, keep this very fresh tasting.

200g beef fillet

1 Spanish onion, finely sliced

1 small handful coriander (cilantro ) leaves

1 small butter lettuce, leaves separated

a pinch of ground roast rice (lightly toasted Jasmine rice, ground in a mortar with a

pestle )

freshly ground black pepper

1 handful Thai basil leaves, finely shredded

Marinade for beef:

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon palm sugar ( jaggery )

1/2 teaspoon sesame oil

Dressing:

1 lemongrass stalk, tough outer leaves removed, chopped

1 long red chilli, deseeded and chopped





2 small wild green chillies, chopped

3 cloves garlic, chopped

1 tablespoon caster (superfine ) sugar

2 tablespoons fish sauce

juice 3 limes

Method:

To make the marinade, mix together the oyster sauce, fish sauce, sugar and sesame

oil. Add the beef and refrigerate overnight to marinate. Remove from the fridge 2hours before cooking.

To make the dressing, pound the lemongrass, chillies, garlic and sugar in a mortar

with a pestle to form a fine paste. Mix the fish sauce and lime juice together and

taste for balance.

Heat a grill or barbecue to hot, and cook the beef for about 2 minutes on each side

until it forms a good even crust. Remove from the heat and rest in a warm place for

10 minutes. Slice the beef thickly across the grain. Toss the beef, onion

and coriander leaves with some of the dressing.

Arrange the lettuce and beef on a serving plate and drizzle with any remaining

dressing. Sprinkle with the ground roast rice, give it a good grind of black pepper

and top with shredded Thai basil.

Tags: Balance & Harmony, recipe

Posted in Recipes | 2 Comments »

Cooking with Annie Feolde

Monday, February 23rd, 2009





Neil Perry and Annie Feolde

To celebrate an amazing 50 years of Vittoria Coffee (www.vittoriacoffee.com.au), Les

Schirato has brought the extraordinary Annie Feolde to Australia. Born in France,

Annie herself is celebrating 47 years with her restaurant in Florence – Enoteca

Pinchiorri (www.enotecapinchiorri.com).

Annie is the first female chef in Italy to be awarded 3 Michelin stars. And she is not

only a great chef, but a truly beautiful person.

This morning we cooked up a storm over the wok (not her usual cooking receptacle)

for 9am with David and Kim… “stir fried chopped duck with coriander and black

vinegar” – a very simple recipe. There was a raised eyebrow or two at the amount of

chilli going into the wok, but I noticed Annie came back for seconds! It was great to

cook with her.

The recipe is below if you’d like to raise a few eyebrows of your own!

STIR FRIED CHOPPED DUCK WITH CORIANDER AND BLACK VINEGAR

200g minced duck thigh

5g sesame oil

7g ginger, smashed

7g garlic, smashed

85g Spanish onion, sliced

12g sun dried chilli

10g roasted and crushed peanuts

10g shaoxing (Chinese cooking wine)

10g light soy sauce

5g white vinegar5g black vinegar

22g coriander stem, cut into batons.

Stir fry the duck mince until it’s just cooked and remove from the wok. Stir fry the

ginger and garlic until fragrant, then add the onion, sun dried chilli and peanuts.

Deglaze wok with shaoxing, then add soy, sugar and black vinegar. Return the duck

to the wok and add the coriander stem, combine well and serve.

* All ingredients can be found in your local Chinatown supermarkets.

Tags: Channel Nine 9, mains, Mornings with David and Kim, Neil Perry, recipe, Spice

Temple, television appearances, Vittoria Coffee

Posted in Recipes, Spice Temple | No Comments »

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