Gourmet Archives

Fish recipes

Spring onion confit with Gorgonzola soubise

45 minutes

Egg recipes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

15 minutes

French recipes

Coconut tapioca with passion fruit sorbet and spring roll crisps

20 minutes

Breakfast recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Watermelon recipes

African watermelon salad

25 minutes

Tribeca fudge and caramel tart

Serves 4

Difficulty Easy

Prep Time 1 1/2 hours

Cooking Time 1 hour

Ingredients

100 g butter
50 g golden syrup
1 x 397 g condensed milk
400 g ready-made butter pastry

For the frangipane, mix:

150 g almond flour
150 g butter
55 g caster sugar
2 free-range eggs
50 g flour

Method

Melt the butter and syrup in a saucepan over a low heat, then whisk in the condensed milk. Cook for 10 to 15 minutes, stirring continuously, or until the mixture turns to a smooth caramel. Set aside to cool.

Roll out the pastry and use to line 4 medium-sized tart cases. Chill for 30 minutes.

Preheat the oven to 180°C, then bake the tart cases for 15 to 20 minutes, or until light golden.

Half fill the pastry shells with the frangipane* mixture, then bake for another 12 to 15 minutes, or until the frangipane has set.

Top each tart with 2 T caramel and bake for a final 2 minutes, or until the caramel has spread evenly on top. Cool before serving.

Cook’s note: Garnish with crumbled truffles and a chocolate-fudge lollipop. For the fudge lollipop, buy some chocolate-topped round fudge balls from Woolworths and pierce with a wooden ice lolly stick.

*Frangipane is a classic almond-flavoured sweet pastry cream used in a number of desserts.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Seafood laksa

Spring onion confit with Gorgonzola soubise

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Coq au vin

Chocolate scrolls

Coconut tapioca with passion fruit sorbet and spring roll crisps

Truffled eggs Benedict

Beetroot gravadlax with beetroot pickled eggs

African watermelon salad

Purple potato and river trout tiridito with mustard dressing

Tribeca fudge and caramel tart

Tribeca fudge and caramel tart

Ingredients

Method