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Mar 23, 2017

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Portable Food
by Toby Puttock
Magazine Issue: AUS/NZ Issue One

The good times are rolling in, the weather's cranking up and the bring-a-plate invitations are at an all time high. Lucky for you our very own super chef Toby Puttock has concocted a dish that you can transport and prepare just about anywhere.

I'm preparing a fish dish accompanied by an Italian summer salad, super tasty flat bread and my favourite chocolate brownies. They're all top summer dishes. I learnt the blue-eye dish while living in Italy. It's perfect for those easy afternoons lounging with friends and having a barbecue. It can be eaten immediately or is just as impressive at room temperature. My piadina is definitely one for those hot afternoons hanging in the park with your lover. The brownies ... well everyone digs brownies.
Marinated and Grilled Blue Eye

Ingredients
Two blue eye fillets (180 grams each)
Sprig of dill
80 g salt
150 g sugar
1 tablespoon olive oil
2 teaspoons of capers
1 lemon
2 handfuls of rocquette

What to do
Remove any bones from the fish. With a sharp knife make some criss-crossed incisions in the fillet. Take the sugar and salt and rub together. Gently massage this mixture into the fish so it fills the incisions. Repeat for both fillets. Place on a plate, cover with plastic and leave to rest in the fridge for a half-hour. Once rested place the fillets on a pre-heated barbecue and cook for around 2-3 minutes each side. If the fillets are fairly large, you may need to finish them in the oven. For the salad, remove all rind and pith from the lemon so that only the flesh remains. Slice the lemon into 5mm rounds. Take a bowl and combine all the ingredients together and dress with lemon juice and olive oil.

Finally. Place the salad randomly on a plate. Take the fish and break it with your fingers into bite size pieces and scatter over the dressed salad. If the dish is to be transported it would be a good idea to grill the fish and keep it separate from the salad. Also, don't dress the salad until its about to be eaten.

Tools
A barbecue
Mixing bowl for the salad
A knife

Bresaola, Mascarpone and Horseradish Piadina

Preheat barbecue 180 degrees Celsius

Ingredients
180 g of flour
Pinch of salt
Teaspoon of oil
80 ml of water
Mascarpone
Juice of half a lemon
Salt
Cracked pepper
Eight leaves of tarragon torn in half
Six slices of bresaola (air dried beef)

What to do
Combine the flour, salt and oil and rub together with your fingertips slowly adding the water. The dough should be fairly moist at this stage. Turn the dough onto a floured surface and knead until smooth, the dough should not stick to the surface when ready. Now for the filling, combine the mascarpone, salt, pepper, lemon juice and tarragon in a bowl and mix together. Take the rested dough and roll on a floured surface. Keep rolling until very thin (approximately 2mm thick). Using a plate as a stencil cut circles from the rolled dough around 26cm wide. Place the discs on the barbecue and cook until slightly golden on each side, about 30 seconds each. Once cooked, paste the mascarpone mix onto the warm piadina followed by the bresaola. Now carefully roll the piadina (almost like a souvlaki). If the piadina is going for a ride wrap it in some grease-proof paper.

Tools
Rolling Pin
Mixing Bowl
Knife

Frangelico Brownies

Ingredients
440 g of castor sugar
4 eggs
120 g of plain flour
2 tablespoons cocoa powder
125 g of melted butter
20 ml of Frangelico
120 g chopped roasted hazelnuts

What to do
Beat the sugar and eggs in a bowl until pale and thick, then fold in the sifted flour. Combine cocoa powder and butter and stir until smooth, then fold the cocoa mixture and frangelico into egg mixture. Finally fold in the shopped hazelnuts then pour the mix into a greased square cake tin and bake at 160 degrees Celsius for round 50 minutes or until cooked when tested with a skewer (nothing sticks to the skewer when it's dipped in).

Tools
Wooden spoon
Square cake tin 20cm by 20cm
Sieve
Whisk

Suppliers
Thanks to the following suppliers for the ingredients:
Vital Produce 151D Fitzroy Street St Kilda 03-9534-0966
Donati's Meats 402 Lygon Street Carlton 03-9347-4948
Ocean Made Seafood 27 Robert Street Collingwood 03-9486-0399

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