Entertaining - The Chefs Toolbox

Transcription

Christmas Cooking
Entertaining Ideas & Gifts
and
www.chefstoolbox.com
Welcome to Christmas, the Toolbox Way!
Here at The Chefs Toolbox Christmas is
our favourite time of year. It is the season
that we get to share delicious food with
the people we love the most.
From quick meals to long lunches, right
up to the big one – Christmas Day, there
is a lot of cooking happening at this time
of year, and we know that this can cause
some of us a lot of stress!
For that reason we have created this
e-book, full of delicious recipes!
From starters through to mains and
desserts you will find the perfect recipes
to add to your Christmas cooking and
entertaining .
We hope you enjoy every minute of the
festive season!
For our Christmas Specials with
HUGE Savings, contact your
Consultant or visit our website.
David Mills, Founder and food lover
The Chefs Toolbox
Click Here
page 2
Recipes
Entertaining
Pastry Cups Hummus with Tomato
4
Salad and Lamb
5 Baked Ricotta Timbales
6 Christmas Turkey Pizza
7 Chicken w Prosciutto & Basil
8 Thai Beef Salad
9 Warm Peach & Basil Salad
10 Roasted Vegetable Salad
11 Tahini Dressing
11 Lemon Thyme Vinaigrette
12 Mixed Grilled Veggies & Haloumi
14 Cranberry Seasoned Turkey Roast
15 Christmas Cake
16 Christmas Puddings
17 Orange Custard
18 Choc Caramel Tarts
19 Mango Pavlova Roll
20Earl Grey Poached Pears
Quick & Easy Meals
22 Swordfish w Sticky Soy Sauce
23 Baby Fennel & Potato Frittata
24 Porcupine Meatballs
Gifts and Treats
26 Lemon Curd
27 Mango Chutney
28 Tomato Chutney
29 Belgian Chocolate Truffles
31 Chocolate Sleigh
32 Gingerbread House
33 Christmas Shortbread
34 Red Velvet Cupcakes
and Christmas Decorating Ideas
page 3
Entertaining
Pastry Cups
Hummus with Tomato Salad and Lamb
Prep: 20 mins / Cook: 20 mins / Makes: 24
THE CHEFS TOOLS
THE FUN
• como advanced 25cm Frypan
• Fusion Wave Knife
• Digital Timer/Thermometer
• Electronic Scales
• Mini Muffin x 2
• Acacia Chopping Board
• Silicone Mixing Bowls
1. Preheat oven to 180°C.
2. Cut 12 x 6.5cm pastry rounds from each sheet of pastry and
place in Mini Muffin pan, pressing down well.
3. Place a second Mini Muffin pan on top of the pastry shells,
press down gently.
4. Bake in a medium hot oven for 15 minutes.
5. Remove top Mini Muffin pan and return pastry shells in
lower pan to the oven for a further 5 minutes.
6. Cool pastry cups and store until required.
7. Marinate lamb in oil and paprika for 15 minutes in Silicone
Bowl.
8. Heat Frypan over medium-high heat for 3 minutes.
9. Cook lamb for 2 minutes on each side.
10.Remove from heat and rest the meat for a few minutes
before slicing very thinly.
11. In Small Silicone Bowl combine the tomatoes, parsley and
onion, mix well.
12.Place a teaspoonful of hummus into each pastry cup.
13.Add a teaspoonful of the tomato salad and top with a thin
slice of the cooked lamb.
14.Serve immediately, use Acacia Board for presentation.
INGREDIENTS
• 2 sheets purchased ready rolled,
frozen, short crust pastry, thawed
• 1 lamb fillet
• 1 tsp olive oil
• 1/4 tsp smoked paprika
• 2 tomatoes, finely chopped
• 2 Tbs flat leaf parsley, chopped
• 1/2 a small red onion
• 250g hummus
Buy 1
Get 1
FREE
Chefs Tip
• Grilled fish could replace the lamb. Lamb could be cooked
the day before and sliced on day of serving.
• Also try with prawns mixed with fresh herbs and mayo
Silicone 24 Cup
Muffin Pan
page 4
Entertaining
Baked Ricotta Timbales
THE CHEFS TOOLS
THE FUN
• Muffin (24-Cup)
1. Preheat the oven to 180°C (170°C fan forced).
2. In a food processor, combine ricotta, oil, salt and pepper
and oregano. Process for 20 seconds or until well
combined.
3. Roughly chop capsicum and divide equally between
cups in Mini Muffin.
4. Spoon 1 teaspoon full of pesto over the capsicum. Then
fill with ricotta mixture 1/2 full.
5. Smooth top of mixture so that it bakes evenly.
6. Bake for 20 minutes or until golden brown and firm to
the touch.
7. Allow to cool in pan.
8. Serve with salad and crusty bread.
INGREDIENTS
• 700g ricotta
• 2 Tbs olive oil
• 1/2 tsp salt and black pepper
• 2 tsp fresh oregano, chopped
• 2 red capsicum, roasted, skinned
and seeded
• 100g pesto
Perfect for all your sweet and savoury entertaining needs!
Make bite sized quiches, pastry cups, cupcakes, fudge and
much more!
Buy 1
Get 1
FREE
Silicone 24 Cup Muffin Pan
page 5
Entertaining
Christmas Turkey Pizza
Prep: 10 mins / Cook: 20 mins / Serves: 4
THE CHEFS TOOLS
THE FUN
• como advanced 28cm Saute Pan
• Fusion Knife
• Silicone Egg Flip
• Silicone Measuring Set
• Silicone Spatula
• Silicone Spoon
1. Combine all dough ingredients in Sauté Pan and mix well
until combined.
2. Press dough out flat using the tips of your fingers, until
the base of the pan is covered.
3. Spread pesto onto the dough taking it as close to the
edge as possible.
4. Add tukey, brie, cherry tomatoes and sprinkle with
cranberries and thyme.
5. Place the pan (with pizza inside) over medium heat; cook
covered with lid on, vents closed, for 5 minutes.
6. Turn lid to open side steam vents, reduce heat to
medium-low and cook for a further 20 minutes.
7. Remove from heat and use the Silicone Egg Flip to lift
pizza from pan onto Acacia Board.
8. Top with fresh rocket and serve immediately.
INGREDIENTS
Dough:
• 1 cup self-raising flour
• 1 cup plain flour
• 1 pinch of salt
• 1 tsp (rounded) dried yeast
• 1/2 cup lukewarm water
• 1 tsp honey
topping:
• 1 Tbs pesto
• 100g roasted turkey breast,
shredded
• 125g brie, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cranberries
• 1/2 tsp thyme
• 1/2 cup rocket
Chefs Tip
• Any toppings can be used.
Save
$50AUD
$60NZD
Acacia Chopping Board +
FREE Baby Acacia Chopping Board
page 6
Entertaining
Chicken w Prosciutto & Basil
THE CHEFS TOOLS
THE FUN
• como advanced 25cm Griddle Pan 1. Cut chicken breast fillets in half horizontally, then cut into
strips about 1 cm in width.
• Fusion Knife
2. Thread chicken strips onto skewers.
• Silicone Tongs
3. Place a small strip of basil on chicken and wrap a length
• Baking Sheet
of prosciutto around chicken to enclose basil.
• Skewers
4. Heat Griddle over medium heat for 3 minutes.
5. Place chicken skewers in pan with a small amount of oil.
INGREDIENTS
Cook chicken for 3 minutes on each side.
• 500g chicken breast (or thigh
fillets) trimmed of fat
• 1 bunch fresh basil
Chefs Tip
• 15 very thin slices prosciutto, sliced • Place in layers with foil or silicone sheet between the
in half lengthways
layers in an airtight container and refrigerate.
• 1 Tbs olive oil (not extra virgin)
25cm Griddle +
FREE Skewers
25cm!
NEW
suits
induction
Our new, larger Griddle Pan suits all cooktops,
including Induction and comes with 6 FREE Skewers for
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page 7
Entertaining
Thai Beef Salad
THE CHEFS TOOLS
THE FUN
• como advanced 25cm Frypan or
Griddle
• Fusion Knife
• Silicone Spoon
2. Heat the pan over medium heat, add oil and brown meat
all over.
3. Place beef in pan in the oven (uncovered), roast for
25 minutes then test with the Thermometer. The
beef’s temperature should be at 60-65°C for medium
rare if using a whole roast. Remove from oven when
temperature is reached, cover loosely with foil (so that it
doesn’t steam) and rest for 10 minutes.
INGREDIENTS
4. Slice beef very thinly and set aside while you make the
• 600g rump steak or scotch fillet
dressing.
• 2 cloves of garlic - crushed
• 1 long red chilli - seeded and diced 5. Place all dressing ingredients in a screw top jar and shake
well to combine.
• 1 Tbs Lemongrass - finely chopped
6. Place combined salad ingredients on a serving platter
• 2 Kaffir lime leaves - finely
and top with beef slices.
shredded
FREE
Kitchen Essentials
Bundle
• 1 Tbs fish sauce
• 1 cup fresh lemon juice
• 2 Tbs caster sugar
• 1 small red onion - finely diced
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 Lebanese cucumbers - halved,
seeded, sliced
• 1 cup snowpea sprouts - cut to
3cm lengths
• 1 packet rice noodles (optional)
Chefs Tip
• This is a great
salad to serve with
rice noodles for a
complete meal.
Acacia Chopping Board +
Baby Acacia Chopping Board
Save
$50AUD
$60NZD
page 8
Entertaining
Warm Peach & Basil Salad
THE CHEFS TOOLS
THE FUN
• como advanced 28cm Saute Pan
• Silicone Spoon
1. Melt the butter in the frypan, add the peaches or
nectarines, then cook both sides until slightly softened,
about 3 minutes.
2. Add honey and stir well.
3. Add orange juice and allow to cook for 2 minutes.
4. Add basil, stir to combine.
5. Serve warm with ice cream.
INGREDIENTS
• 25g unsalted butter
• 2 ripe peaches or nectarines,
stone removed and cut into
wedges
• 2 Tbs honey
• 1/2 cup orange juice
• 8 basil leaves, shredded
• vanilla ice cream to serve
Chefs Tip
• Pears can be used in autumn and winter.
Save
Save
$225AUD
$275NZD
$50AUD
$60NZD
MEGA Savings! Spoil someone
this Christmas or keep it for yourself!
page 9
Entertaining
Roasted Vegetable Salad
Prep: 15 mins / Cook: 50 mins / Serves: 6-8
THE CHEFS TOOLS
THE FUN
• Roasting Tray
• Cookie Tray
• Baking Mat and health mat
• Fusion Knife
• Baking Sheet
• Silicone Measuring Spoons
• Silicone Measuring Cups
• Cookie Tray
1. Preheat oven to 180°C (160°C fan-forced) for 15 minutes.
2. Place sweet potatoes, parsnips and beetroot in Roasting
Tray and Health Mat and drizzle with oil. Sprinkle with
thyme and season with salt and pepper to taste.
3. Place tomatoes and onions on Baking Sheet on a Cookie
Tray, drizzle with oil and season to taste.
4. Roast vegetables together for 40 minutes, or until tender,
turning occasionally.
5. In a large bowl, place all the roasted vegetables, rocket,
INGREDIENTS
basil leaves, lemon zest and lemon vinaigrette and toss
• 500g sweet potatoes (kumara), peeled
gently to combine. Place on serving plates.
and cut into 2cm x 7cm sticks
6. Whisk all tahini dressing ingredients together
• 500g parsnips, cut same as sweet
and drizzle over salad or serve
potatoes
• 6 fresh baby beetroots, washed and all
separately on the side.
but 2cm of stem removed
7. Scatter with roasted almonds and
• splash of olive oil
serve immediately.
• 6 sprigs fresh thyme
• 4 Roma tomatoes, halved lengthways
Chefs Tip
• 2 red onions, peeled and quartered
lengthways
• Baby spinach could also be
• 180g roasted capsicum (home roasted
used instead of rocket.
•
•
•
•
•
or purchased)
2 cups wild rocket
1 cup small fresh basil leaves
finely grated zest of 2 lemons
40g flaked almonds, roasted
Tahini Dressing and Lemon Thyme
Vinaigrette (page 11) or your own
favourite dressing.
Our Baking Sheet makes
any tray non-stick!
Bake biscuits, roast
veggies or roll out pastry.
Classic Oven Set
page 10
Entertaining
Tahini Dressing
and Lemon Thyme Vinaigrette
Prep: 15 mins / Cook: 2 mins / Makes: 1 jar each
THE CHEFS TOOLS
THE FUN
• como advanced 2L Saucepan
• Fusion Knife
• Silicone Whisk
Lemon thyme vinaigrette:
1. Combine onion, oil, thyme and peppercorns in the 2L
Saucepan.
2. Cook over low heat until just warm.
3. Remove from heat, cover and stand for 1 hour.
4. Strain through a fine sieve into bowl.
5. Discard solids and gradually whisk in white wine vinegar
and salt until emulsified.
Tahini dressing:
6. Whisk all ingredients together.
INGREDIENTS
Lemon thyme vinaigrette:
• 1/2 onion, thinly sliced
• 100mL olive oil
• 1/2 bunch fresh lemon thyme
sprigs
• 10 peppercorns
• 3 Tbs white vinegar or verjuice
• 1/4 tps salt
Tahini dressing:
• 100mL tahini
• 2 Tbs lemon juice
• 150mL water
• pinch cumin
• salt and pepper to taste
Chefs Tip
• Tahini dressing is also great over lamb kebabs.
• The dressings will keep for 1 week in a screw-top jar in
the refrigerator.
Kitchen Essentials
Bundle
Buy a 25cm Frypan and the 3.5L Brazier and get a FREE 2L Saucepan!
page 11
Entertaining
Mixed Grilled Veggies & Haloumi Platter
THE FUN
THE CHEFS TOOLS
• como advanced 25cm Griddle Pan 1. Heat the pan over medium heat, add oil and grill all the
ingredients until cooked, turning food only once to get
• Fusion Knife
clear grill marks.
2. Serve on Acacia Board as an antipasto or side dish.
INGREDIENTS
• 1 packet of haloumi cheese, cut
into strips
• 1 red capsicum, cut into broad
strips
• 1 yellow capsicum, cut into broad
strips
• 1 zucchini, cut into broad strips
• 1 punnet of cherry tomatoes
• 1 cup of whole mushrooms, cut in
half
• olive oil
Chefs Tip
• Toss in some raw leafy greens and a bit of dressing for a
delicious salad.
Click Here
for our Christmas Catalogue
25cm Griddle Pan
The flavour of an outdoor grill with the ease of cooking
on your stovetop! Comfortably holds two large steaks, 6
skewers or 2 chicken breasts.
page 12
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page 13
Entertaining
Cranberry Seasoned Turkey Roast
THE CHEFS TOOLS
THE FUN
• como advanced 30cm Square
Roaster
• Silicone Spoon
Turkey roll:
1. Ask your poultry supplier to bone the turkey breast for
you.
2. Preheat the oven to 180°C. Heat the oil in the Frypan over
medium heat for 2 minutes.
3. Cook onion and bacon for 5 minutes, stirring
occasionally. Transfer to a clean Silicone Bowl to cool.
4. Add breadcrumbs, sage, craisins and salt and pepper to
onion mixture and stir well to combine.
5. Lay turkey out on a Acacia Board skin side down.
6. Place a piece of plastic wrap over flesh and pound with a
rolling pin to form a rectangle. Remove wrap.
7. Place stuffing mix at one end of the rectangle. Roll up as
tightly as possible, cover with strips of prosciutto and tie
at intervals with kitchen twine.
8. Place in Roaster and cover with lid. Place in oven for 1
hour. Remove the lid and cook for a further 15 minutes.
Gravy:
9. Combine all ingredients in Frypan and stir over medium
heat until slightly thickened.
10.Taste and season with salt and pepper.
To serve:
11.Cut string from turkey roll and discard.
12.Slice and serve the turkey with roasted vegetables, turkey
gravy and salad.
INGREDIENTS
Turkey roll:
• 1 small onion - diced
• 2 rashers of bacon - diced
• 70g fresh breadcrumbs
• 8 sage leaves - chopped
• 100g craisins
• 1.6 kg turkey breast - boned, skin
on
Gravy:
• 250 mL chicken stock
• 1 cup cranberry sauce
• 1 tsp Worcestershire sauce
• 7-8 prosciutto slices
page 14
Entertaining
Christmas Cake
Prep: 15 mins / Cook: 1 hour 15 mins / Makes: 1
THE CHEFS TOOLS
• como advanced 3.5L Brazier
• Large Silicone Mixing Bowl
• Silicone Spoon
INGREDIENTS
• 150g butter
• 150g brown sugar
• 1/2 Tbs golden syrup
• 6 eggs
• 150g plain flour
• 30g self-raising flour
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1 tsp mixed spice
• 150g currants
• 150g sultanas
• 150g raisins, chopped
• 90g mixed peel
• 25g pitted dates, chopped
• 75g pitted prunes, chopped
• 1 ring glace pineapple, chopped
• zest and juice of 1/2 orange
• 75 mL sweet sherry or brandy
• 1 packet soft icing (optional)
THE FUN
1. Preheat oven to 150°C (or 130°C fan forced) for 15 minutes.
2. Line the sides of the pan with a layer of baking paper and line
base with a disc of baking paper.
3. Cream butter, sugar and golden syrup together in large bowl
with an electric mixer.
4. Add eggs one at a time and beat for 1 minute before adding
next egg. Continue until all eggs have been added.
5. Stir in flour and spices.
6. Stir in fruit, juice and sherry or brandy. Mix well with hands to
combine.
7. Bake in 3.5L Brazier on middle shelf for 1 hr 15 min or until
probe of Digital Thermometer comes out clean when inserted
into the middle of the cake or when temperature reaches
100°C. Cool in Pan.
8. Decorate as desired.
Chefs Tip
• Fruit can be soaked in sherry or brandy for a few hours before
making the cake.
3.5L Brazier
Ideal for one-pot meals for one
or two people, roasts and pastas.
page 15
Entertaining
Christmas Puddings
Prep: 10-15 mins / Cook: 55 mins / Serves: 4-6
THE CHEFS TOOLS
THE FUN
• 7L Pressure Cooker
• Silicone Rack
• 1-Cup Muffin (set of 6)
• SIlicone Measuring Spoons
• Large Silicone Mixing Bowl
• como advanced™ 2L Saucepan
1. Place fruit, sherry/OJ/brandy, butter and sugar in a small
silicone bowl. Microwave 2 minutes.
2. Stir until butter melts and all combined.
3. Add eggs. Mix well.
4. Add other ingredients and stir until combined.
5. Divide the mixture evenly between the 1-Cup Muffins.
Press down firmly. Cover each with aluminium foil.
6. Place 2-3 cups water in bottom of Pressure Cooker. Place
the 1-Cup muffins on top of the Silicone Rack in 2 layers.
7. Bring to pressure. Reduce heat and cook under pressure
for 25 minutes. Release pressure naturally. Remove the
puddings from the Pressure Cooker by lifting the Silicone
Rack and leave to cool for 5 minutes.
8. Turn out on plate and cool for another 5-10 minutes.
Serve with Orange Custard - See Orange Custard Recipe
over.
INGREDIENTS
• 400g mixed dried fruit
• 100g prunes
• 1/4 cups OJ, brandy or sherry
• 95g butter
• 2 eggs (lightly beaten)
• 75g self raising flour
• 1 tsp mixed spice
• 100g almond meal
Pressure Cooker
Family Set
Chefs Tip
• The recipe can also be made in the Small Silicone Mixing
Bowl for a more traditional shaped Christmas Pudding.
Please adjust cooking time to 40 minutes in this case.
MEGA
Savings
page 16
Entertaining
Orange Custard
THE CHEFS TOOLS
THE FUN
• Sillicone Measuring Cups
• Silicone Whisk
1. In the 2L Saucepan, beat yolks and sugar until combined.
2. Pour in the sugar, cream and orange juice (and Brandy if
desired) and mix thoroughly.
3. Mix a tablespoon of corn flour with a few drops of milk to
form a paste and stir through custard mix.
4. Transfer saucepan to stove top and stir over low heat for
7-8 minutes.
INGREDIENTS
• 6 egg yolks
• 1/2 cup white sugar
• 1/2 cup cream
• 1/2 cup orange juice
• 1 Tbs cornflour
• optional - 1/4 cup brandy
FREE
Kitchen Essentials
Bundle
Buy a 25cm Frypan and the
3.5L Brazier and get a FREE 2L Saucepan!
page 17
Entertaining
Choc Caramel Tarts
THE CHEFS TOOLS
THE FUN
• Mini Muffin
To make the base:
2. Combine butter, flour and caster sugar in Large Silicone
Bowl to make a dough.
3. Divide into 24 portions for mini muffins (14g per mini
muffin).
4. Press into Mini Muffin and push out and around to form
little pastry cups.
5. Bake for 12-15 minutes.
To make the caramel:
6. Combine condensed milk, butter and golden syrup in
saucepan, stir until smooth over a low heat (do not boil).
7. Using a teaspoon, measure caramel into Mini Muffin; return
to oven for 5 minutes or until caramel browns around
edges.
8. Stand for 5 minutes, then cool in the refrigerator while you
melt the chocolate. Remove tarts from pans when cool.
To make the topping:
9. Melt the chocolate in the 2L Saucepan on lowest heat
whilst stirring.
10.Spread 1 tspn of chocolate on caramel tarts.
11. Refrigerate until set.
INGREDIENTS
base:
• 150g butter, melted
• 100g caster sugar
caramel:
• 200g condensed milk
• 20g butter
• 1 Tbs golden syrup
topping:
• 50g dark/milk chocolate, melted
Chefs Tip
• Can also make 12 Tartlets
MEGA
Savings
The base of the 2L Saucepan provides even heating, which
means that you can melt chocolate without a double boiler!
page 18
Entertaining
Mango Pavlova Roll
THE CHEFS TOOLS
THE FUN
• Paring Knife
• 2 Baking Sheets
• 2 Cookie Trays
1. Preheat the oven to 180°C.
2. Beat egg whites in a Large Silicone Bowl with electric
beaters until soft peaks form.
3. Gradually add sugar beating well after each addition until
sugar has dissolved.
4. Fold in cornflour and vinegar
5. Place Sheet on a Cookie Tray and spread meringue over
the Sheet to form a rectangle.
6. Place in oven to cook for 12 minutes. Cool.
7. Place second Sheet and another Baking Tray over the
cooked meringue and invert. Peel away the Sheet on
which the meringue was cooked.
8. Beat cream in a Small Silicone Bowl with electric mixer
until soft peaks form. Spread over the meringue and top
with mango.
9. Roll the meringue firmly, from the long side, using the
Sheet to guide roll into shape. Refrigerate for 10-15
minutes before serving.
INGREDIENTS
• 4 egg whites
• 150g castor sugar
• 1 tps cornflour
• 1 tps white vinegar
• 300 mL cream
• 1 x large or 2 medium, ripe
mangoes, peeled and sliced
Chefs Tip
Save
$59AUD
$78NZD
• Replace mango with any fruit in season. Summer fruits
are best.
NEW Roasting Tray, NEW Silicone Health Mat, NEW Silicone Baking
Sheet and the Cookie Tray in one classic bundle!
page 19
Entertaining
Earl Grey Poached Pears
THE CHEFS TOOLS
THE FUN
• Peeler
• Silicone Slotted Spoon
• Silicone Mixing Bowl
• Silicone Tongs
• Digital Timer/ Thermometer
1. In the Pressure Cooker, combine water, sugar, lemon,
cinnamon sticks, tea bags and vanilla essence.
2. Simmer until the sugar is dissolved.
3. Place the pears in the Pressure Cooker; it does not matter if
they do not stand upright.
4. Close and lock Pressure Cooker and bring to pressure on
high heat using setting 2 (Pressure is reached when the red
Pressure Indicator has risen)
5. Once at pressure, turn down the heat to minimum
necessary to maintain pressure, and cook for 8 minutes.
6. Remove from heat. Quick-release pressure by placing
under a running tap with cool water for a few seconds until
red indicator is down.
7. Insert skewer into pears to check their softness. If more
cooking is required, replace lid and return to pressure to
cook for a further two minutes.
8. Use the slotted spoon to transfer the pears to a serving
dish (discard the tea bags).
9. Boil sauce to reduce until it is syrupy. Drizzle the sauce
over the pears and serve immediately with custard, cream
or ice cream.
INGREDIENTS
• 2 cups water
• 1/2 cup sugar
• 2 slices lemon
• 2 cinnamon sticks
• 1/4 tsp vanilla essence
• 3 Earl Grey tea bags tied together
• 4 firm pears, peeled not cored,
stems on (Beurre Bosc are best)
New
4L Pressure Cooker
Pot is only $70
in the Pressure
Cooker Family Set!
Chefs Tip
• To make ahead of time: cool the pears and place them in
an air tight container. Pour the syrup over the pears and
seal container. To serve, take the pears out of the container
and heat for 2 minutes in the microwave on medium. Heat
the syrup separately in the microwave for 1 minute.
page 20
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page 21
Quick and Easy Meals
Swordfish w Sticky Soy Sauce
THE CHEFS TOOLS
THE FUN
• como advanced 25cm Griddle
and Skewers
• Fusion Knife
• Silicone Egg Flip
• Silicone Tongs
• Silicone Whisk
Sticky soy sauce:
1. Combine soy sauce, kecap manis and honey in the 2L
Saucepan and bring slowly to the boil, stirring constantly
with the whisk.
2. Reduce heat and simmer sauce for 25 minutes or until it
has reduced by half. Cool to room temperature.
3. Pour into a jug or squeezy bottle and refrigerate until
cool.
Fish:
4. Trim swordfish of skin and any fat.
5. Cut into cubes and place on Skewers
6. Heat Griddle over medium heat for 3 minutes.
7. Add oil and swordfish.
8. Cook for 3 minutes on one side.
9. Turn swordfish over and continue to cook for 2 minutes
or until cooked to your liking.
To Serve:
10.Serve swordfish with steamed rice, steamed green
vegetables and a drizzle of sticky soy sauce.
INGREDIENTS
• 500g swordfish steaks
• 2 tsp vegetable oil
• 200 mL soy sauce
• 200 mL kecap manis (sweet soy
sauce)
• 2 Tbs honey
Chefs Tip
Save
25cm Griddle +
FREE Skewers
• Tuna, marlin, salmon, blue eye travella, ling or chicken
can replace the swordfish.
$95AUD
$86NZD
page 22
Baby Fennel & Potato Frittata
THE CHEFS TOOLS
THE FUN
1. Heat frypan over medium heat for 3 minutes.
2. Add oil, fennel and chilli. Cook for 4 or 5 minutes until
softened but not brown.
3. Slice cooked potatoes.
4. Add potatoes to pan, season with salt and pepper and
cook until heated through.
5. Whisk buttermilk and eggs together in Silicone Bowl.
6. Preheat grill (or top heating element in your oven).
7. Pour egg mixture into pan and cook over low heat until
INGREDIENTS
almost cooked through.
• 2 tsp olive oil
8. Place under hot grill for 2 minutes or until golden brown
• 1 baby fennel, fronds removed and
and slightly puffed.
thinly sliced
9. Slide from pan onto Acacia Board.
• 1 red chilli, de-seeded and finely
10.Serve hot or cold, cut into wedges with a rocket salad.
chopped
• 6 medium sized potatoes, cooked
Chefs
Tip
until just tender
• Leeks can be used in place of fennel.
• 60 mL buttermilk
• We love using Kipfler potatoes for this recipe.
• 6 large, free range eggs
• Frittata can be cut into small portions and served as
• salt and pepper to taste
finger food
• Fusion Knife
• Silicone Whisk
• Acacia Boards
Save BIG when you buy the Kitchen Essentials Bundle!
incl. 25cm Frypan, 3.5L Brazier and 2L Saucepan
page 23
Porcupine Meatballs
THE CHEFS TOOLS
THE FUN
1. Saute the oil, onion and garlic until soft in the Pressure
Cooker.
2. Combine the passata, water, Worcestershire sauce and
the herbs in the Pressure Cooker and heat until bubbling.
3. In a bowl, combine the egg, rice, parsley, salt and
pepper. Crumble the mince over mixture and mix well.
Shape into 3cm balls.
4. Place meatballs into sauce and ensure they are covered.
5. Close and lock Pressure Cooker and bring to pressure on
high heat using setting 2 (Pressure is reached when the
INGREDIENTS
red Pressure Indicator has risen).
• 1 Tbs olive oil
6. Once at pressure, turn down the heat and cook for 10
• 1 Tbs of finely chopped onion
minutes.
• 2 cloves garlic, diced
• 1 x 600-700g jar of tomato passata 7. Remove from heat. Quick-release pressure by placing
under a running tap with cool water for a few seconds.
sauce
• Fusion Knife
• Silicone Spoon
• Digital Timer/ Thermometer
Chefs Tip
• Serve with pasta, or mash potatoes, crusty bread and
salad.
• For a lighter flavour, use a mixture of pork and veal mince
ENERG
Y
The NEW Pressure Cooker Family Set
helps you save on money, time and
energy !
MO
Y
NE
• 1 cup water
• 1 tsp Worcestershire Sauce
• 1 Tbs Tuscan or Italian herb mix
• 1 egg, lightly beaten
• 1/2 cup long grain rice
• 1/2 cup finely chopped fresh
parsley
• 1/2 tsp salt
• 1/4 tsp pepper
• 500g beef mince
TI M E
page 24
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5 Minute Meals
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page 25
Gifts & Treats
Lemon Curd
Prep: 5 mins / Cook: 10 mins / Makes: 2 jars
THE CHEFS TOOLS
THE FUN
• Silicone Whisk
1. Combine all ingredients in Saucepan.
2. Place Saucepan over low heat. Cook for 5 min.
3. Whisk until thick and creamy.
4. Place over a bowl of iced water to cool quickly.
5. Place in a container with a lid, and refrigerate until firm.
INGREDIENTS
• 125 mL lemon juice
• 3 eggs
• 4 egg yolks
• 200g butter
• 2 tsp lemon zest, grated finely
Stove-top cakes
Sauces
Side-dishes
Due tothe Pan’s thick base and non-stick, no need to cook this recipe in a
bowl over boiling water. The como advanced 2L Saucepan is an all-round
essential, from sauces to side dishes and - thanks to built-in steam vents stove-top cakes!
page 26
Gifts & Treats
Mango Chutney
THE CHEFS TOOLS
THE FUN
1. Place Pressure Cooker on low to medium heat, add oil
and saute onion and ginger for 1 min.
2. Add cardamom, cinnamon and chilli, cook for 1 min to
release the fragrance of the spices.
3. Add remaining ingredients, and stir well to combine.
4. Close Pressure Cooker, lock Lid, and put on high heat to
INGREDIENTS
bring to pressure.
• 1 Tbs vegetable oil
5. Once at pressure, reduce to lowest heat to maintain full
• 1 small onion, finely chopped
pressure and cook for 7 mins.
• 2 Tbs fresh ginger, grated
6. Remove Pressure Cooker from heat and allow to come
• 1/4 tsp cardamom powder
off pressure naturally.
• 1/4 tsp ground cinnamon
7. Open Lid, put Pressure Cooker back on medium heat and
• 1/2 tsp chilli powder
simmer for 10 mins to thicken the chutney.
• 2-3 large mangoes (approx. 500g),
8. If you prefer a smoother chutney, use the Potato Masher
peeled and chopped into large
to mash chunks of mango, for a chunky chutney leave as
chunks
is and allow to cool in Pressure Cooker.
• 1 apple, cored and diced but not
9. Pour into jars to give as delicious home-made Christmas
peeled
gifts, or store in airtight containers in the fridge.
• 1/4 cup raisins
• 2 tsp salt
Chefs
Tip
• 1 1/4 cup raw sugar
• For gifts, this recipe makes approximately 4 medium jars
• 1 1/4 cups apple cider vinegar (or 1
of around 200ml capacity each.
cup white wine vinegar)
• Tip: You can also use 500g frozen mango chunks. Cook
for 8 min if using frozen.
page 27
Gifts & Treats
Tomato Chutney
THE CHEFS TOOLS
THE FUN
1. For a smooth chutney, puree whole batch of peeled
tomatoes with the grated ginger in a blender or food
processor. For a chunky chutney with more texture, omit
this step.
2. Put all the ingredients into the Pressure Cooker and stir
well.
3. Lock Lid, place on high heat to bring to pressure on
setting 2. Once at pressure, reduce heat but maintain
pressure, and cook for 10 mins.
4. Remove Pressure Cooker from heat and allow to come
off pressure naturally.
5. Open Lid, and stir well.
6. Allow chutney to cool in Pressure Cooker, then pour into
jars to give as delicious home-made Christmas gifts, or
store in airtight containers in the fridge.
INGREDIENTS
• 1.5kg tomatoes, peeled (see tip)
and roughly chopped, (or 4 small
cans of tomatoes)
• 3 cloves garlic, crushed
• 1 x 5cm piece of ginger, finely
grated
• 1 3/4 cups caster sugar
• 1 cup red wine vinegar
• 2 medium onions, finely chopped
• 1/4 cup raisins
• 3/4 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tsp chilli powder
• 1 pinch sweet paprika
Chefs Tip
• For gifts, this recipe makes approximately 6 medium jars
of around 200ml capacity each.
• Tip: To peel tomatoes, place in 8L Stockpot of boiling
water for 1 min, or until skin splits and wrinkles. Remove
immediately from boiling water and place in a large bowl
of ice water. Skin will then slip off easily..
page 28
Gifts & Treats
Belgian Chocolate Truffles
Prep: 15 mins / Wait: 12 hours / Makes: 60
THE CHEFS TOOLS
THE FUN
• como advanced 3.5L Brazier
• Silicone Spoon
1. Combine cream and butter in 3.5L Brazier.
2. Cook over medium heat until just boiling. Remove from
heat.
3. Add chocolate and stir until melted.
4. Pour mixture into a Large Silicone Bowl and beat with
electric beater for 5 minutes.
5. Add egg yolks and continue to beat until cool (8-10
minutes). Refrigerate overnight in an airtight container.
6. Take a small amount of chocolate mixture and roll into
3cm balls.
7. Roll the balls in the sifted cocoa and package for gifts or
serve at your next dinner party.
INGREDIENTS
• 170 mL pure cream
• 125g butter
• 500g good quality chocolate
• 2 egg yolks
• 1/4 cup cocoa
Chefs Tip
• Chocolate mixture will keep for up to 3 weeks in the
refrigerator. Try chocolate balls dipped in melted white
chocolate. To set, place a Baking Sheet on the Cookie
Tray.
Buy a 25cm Frypan and the
3.5L Brazier and get a FREE 2L Saucepan!
page 29
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** Reward is made available by Chefs Club dollars issued to Host when both follow
on Parties have reached $500 in sales and have been processed. Not available in
conjunction with seasonal offers. Host Rewards available may vary from time to time.
For full Terms & Conditions, please visit www.chefstoolbox.com.
Contact your Consultant to book your MasterClass™ Cooking Party Today!
page 30
Gifts & Treats
Chocolate Sleigh
THE CHEFS TOOLS
THE FUN
• 3D Santa’s Sleigh
1. Melt 800g of chocolate in the Mixing Bowl in 30 sec
bursts in the microwave. Stir each time before heating
further.
2. Pour into mould and then allow to set for 2 hours, or until
completely set.
3. Melt remaining chocolate. Spoon into a piping bag, twist
top and begin building the sleigh and reindeer as per the
assembly instructions. Royal icing could also be used
with the chocolate sleigh.
INGREDIENTS
• 900g chocolate
Chefs Tip
• The sleigh can also be built with gingerbread.
$20AUD
$25NZD
Half
Price
page 31
Gifts & Treats
Gingerbread House
THE CHEFS TOOLS
THE FUN
• Paring Knife
• Fairytale Cottage
• Rolling Pin
• Silicone Whisk
Gingerbread House
1. Preheat oven to 170°C for 15 minutes.
2. In a large bowl, beat the sugar, salt, treacle or golden
syrup, ginger and butter together with an electric mixer
on medium speed for 2 minutes.
3. Add remaining ingredients and whisk until mixture forms
a thick dough.
4. Place on floured work surface. Roll out and press into
Gingerbread Mould.
5. Place on a baking tray and bake in oven for 20 minutes or
until firm to touch (dough will crisp up as it cools).
6. Cool thoroughly before removing from mould.
Roayl icing
1. Place sugar and cream of tartar in a medium bowl.
2. Gradually add egg whites, whisking constantly with an
electric mixer until the mixture forms a thick white paste.
The whisk should be able to stand upright in the mixture.
3. Add more icing sugar if necessary.
4. Keep icing covered in an airtight container or covered
with a damp cloth at all times to prevent hardening.
5. To use, place in a zip-lock bag and push the icing down
to one corner. Snip a tiny corner from the bag and pipe
icing.
6. Assemble house as per instructions.
INGREDIENTS
Save
$9.90AUD
$14.99NZD
Gingerbread House
• 1/4 tsp salt
• 300g treacle or golden syrup
• 1 Tbs ground ginger
• 180g butter
• 1/2 tsp bicarbonate of soda
• extra flour for rolling
Roayl icing
• 500g pure icing sugar, sifted
• 1 tsp cream of tartar
• 3 egg whites (small eggs)
Silicone Fairytale
Cottage Mould
page 32
Gifts & Treats
Christmas Shortbread
Prep: 5 mins / Cook: 35 mins / Makes: 1 batch
THE CHEFS TOOLS
THE FUN
• Cake Cooling Rack
• Cookie Tray
• Baking Sheet
1. Preheat the oven to 160°C.
2. In a mixing bowl, combine dry ingredients.
3. Mix butter through dry ingredients until mixture comes
together to form a soft dough.
4. Knead to a smooth ball.
5. To make individual biscuits, using the Cookie Tray:
Roll the dough out to 1cm thickness, and cut into fingers.
Make a fork pattern down the length of the fingers.
6. Using a palette knife, place fingers on Cookie Tray and
Sheet and bake for 15 minutes or until slightly golden in
colour.
7. Cool on wire rack. These shortbread biscuits make
wonderful gifts – wrap them in colourful cellophane
paper with any decorations you like (ribbon, card, etc) for
kids’ teachers, neighbours, work colleagues and friends.
INGREDIENTS
• 40g rice flour
• 150g butter, softened
Save
$59AUD
$78NZD
Click Here
for our Christmas Catalogue
Classic Oven Set
page 33
Gifts & Treats
Red Velvet Cupcakes
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and Ch
Save
$24AUD
$26NZD
THE CHEFS TOOLS
THE FUN
• 12 x Patty Pans
• 12-Cup Muffin Pan
• Cooling Racks
1. Preheat oven to 170°C (150°C fan forced
oven)
2. Beat the butter and caster sugar together
until soft and white. Gradually add eggs,
food colouring and vanilla essence.
3. Sieve the flour and cocoa powder together.
4. Gently fold both the flour and milk into the
beaten butter, a little of each until mixed,
taking care not to ‘overwork’ the mixture.
5. Fill Patty Pans with mixture between half
and three quarters each (see Chefs Tip).
6. Bake for 15-18 minutes on the middle shelf
of the oven. Check after 12 minutes by
inserting a skewer into a cupcake. When the
skewer is clean, the cupcakes are cooked.
7. When cooked, remove the pan from the
oven and allow the cupcakes to cool for
five minutes. Then carefully remove the
cupcakes from the pan and cool completely
on a cooling rack.
• INGREDIENTS
• 100g butter, softened
• 2 eggs
• 225g self-raising flour
• 120ml buttermilk
• 15g cocoa powder
• 1 tsp vanilla essence
• 1 tsp red food colouring
Cupcake Decorating Toolkit
Chefs Tip
174
pieces
• Fill Patty Pans half way to get an even flat
shape or fill three quarters the way up to get
a dome shape.
page 34
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Entertaining - The Chefs Toolbox

Transcription

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