A Taste of the City of Logan a Taste of the City of Logan
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A taste of the City of Logan A taste of the City of Logan Good cooking requires passion, creativity and the finest raw materials. All of which can be found in the remarkably diverse City of Logan. You will be both delighted and surprised by the choice and quality of local produce in this modern city. With 70% of Logan being green and “with the cleanest city air in Australia, you can expect an abundance of wholesome produce. With more than 215 different cultures the City of Logan truly benefits from flavoursome global influences. These recipes feature creative and colourful dishes that even the most discerning foodie would be eager to taste. ” 3 Table of contents 06 Coolum CITY OF LOGAN 08 Beach Poached Chicken & Pineapple SALAD Salmon ceviche with radish AUSTRALIA and coriander dressing Mooloolaba 10 12 Caloundra Charred asparagus spears, sautéed Cucumber & Green apple Soup Swiss browns, poached quail egg & micro leaf salad 14 16 Shredded Spiced Pork & Caboolture Coconut Relish Pocket Steak with Unstingy Mushroom & White Wine Sauce 16 Esk 18 20 Strathpine Stir-fried Firm Tofu with Soy Beans & Pickled Cabbage Oven-roasted aged rib fillet, pont neuf, horseradish cream & steamed greens Brisbane Gatton22 24 Marshmallow Pavlova Roulade with Strawberry, Balsamic, Basil & Vanilla Espresso & Dark Chocolate Cake CITY Beenleigh 26 OF LOGAN 28 lemon curd tart with passionfruit sauce couverture dark Chocolate mousse Gold Coast Nerang 30 Beaudesert Honey white chocolate parfait, Surfers Paradise 32 rum-soaked strawberries & almond biscotti Honey Rum ice tea 4 5 Somtam Dressing Serves 4 Poached Chicken & Pineapple SALAD 110ml freshly squeezed lime juice ½ continental cucumber, 2 tsp tamarind paste* halved lengthways, seeds sliced away and discarded, 2 tbsp caster sugar or sliced into steep diagonal 3mm slices 3 tbsp pale Thai palm sugar* 2 large tomatoes, seeds sliced away 1–2 cloves garlic, peeled, bashed and discarded, cut into 1cm cubes 1 small red chilli, seeds removed, ½ cup mint leaves, torn bashed (optional) ½ cup roughly chopped coriander ¼ avocado, mashed (optional) leaves and stalks Roasted Rice ½ cup chopped spring onions ¼ cup (50g) glutinous rice* Garnish Salad ½ cup (80g) salted roasted peanuts, roughly chopped 2–3 chicken breast fillets (depending on how much you love your meat) ½ cup deep-fried shallots* ½ largish pineapple, peeled, centre 2 long red chillies, finely sliced sliced away and discarded, cut into (optional) 5mm batons *Available from Asian grocers. Special Equipment: mortar and pestle OR electric spice grinder To make the dressing, combine the ingredients in a clean glass jar and shake to combine. Allow to rest for 5 minutes then shake again until the sugar has dissolved and set aside. To make the roasted rice, dry toast the glutinous rice in a small frypan over medium heat, tossing or stirring frequently until the grains are golden. Transfer to a mortar and pestle or electric spice grinder and grind to a sandy consistency. Set aside to cool. To poach the chicken, cover with water in a small saucepan and simmer, covered, for 10 minutes then turn the heat off and allow to rest for another 20 minutes. Strain the stock through a sieve and freeze for another use. Shred the chicken into thin strands and set aside. Combine all the salad ingredients in a large mixing bowl. Remove the garlic from the dressing, add to salad and toss gently with clean hands. To serve, divide the salad into bowls and sprinkle generously with the roasted ground rice, peanuts, deep-fried shallots and chilli. Roasted ground glutinous rice is used in Thai salads for its impressive crunch factor and also for helping runny dressings stick to salad ingredients. Glutinous rice is favoured for toasting because Using a Somtam dressing, this vibrant it’s softer and shatters easily when bitten into. salad makes for a perfect light summer An extract from Same Same But Different by kind permission of Poh and ABC Books; available from all good bookshops. lunch — full of seasonal crunch, punch and zing. 6 7 Ingredients Serves 4 Salmon ceviche with radish 250g organic salmon fillet, skinned 135ml lime juice (about 5 limes) 2 tbsp rock salt 40ml fish sauce and coriander dressing 1 tbsp red chillies, finely diced 25g caster sugar 6 radishes, finely diced 30 coriander leaves, 75ml orange juice half finely chopped 1 tbsp lime zest To prepare, rub the salt into the salmon, wrap in cling film and place in the fridge for an hour. Mix all the other ingredients together, except for coriander. To serve, remove the salmon from the fridge and wash twice in cold water. Pat dry with paper towel. Slice the salmon very thinly and on an angle and lay on the plate. Add chopped coriander to the dressing and drizzle over salmon. Garnish with remaining coriander leaves and serve. Serve with rocket leaves and crusty bread. Riverview Herbs Farm in Stockleigh, products sold in supermarkets Phone: 07 3802 1054 Riverview Herbs produces certified quality assured produce including parsley, radish and coriander all year round. Their produce can be found depending on season in supermarkets, fruit and vegetable shops, restaurants and markets throughout Queensland. Riverview Herbs has been supplying Coles Supermarkets with parsley since 1983. 8 9 Ingredients Serves 4 Cucumber & Green apple Soup 2 cucumbers 1 cup stock ½ green apple Small handful of basil leaves 1 clove garlic Salt and pepper 1cm piece of fresh ginger Optional: ½ hass avocado 1 green tea bag Sour cream, garlic chives (to serve) To prepare, add a tea bag to a cup of boiling water and leave to cool. Roughly chop cucumbers, apple, garlic and ginger then place in a food processor or blender with basil and process to a smooth puree. Add tea, stock and seasoning and blend to combine. Chill and serve in bowls topped with a teaspoon of sour cream and scattering of snipped chives. For a party, serve in shot glasses. For a creamy dairy free version, add the avocado at the start and serve without sour cream. N T Fresh Cucumber Farm Don Pham’s Farm in Park Ridge South Products sold at markets throughout Australia N T Fresh in Park Ridge grows tasty continental cucumbers for Brisbane, Sydney and Melbourne markets including Sizzler restaurants. N T Fresh grows 24 tonnes of cucumbers every year. 10 11 Ingredients Dressing Serves 4 Charred asparagus spears, sautéed 12 asparagus spears, peeled 35ml lemon juice 200g small Swiss brown mushrooms, 1 tsp seeded mustard Swiss browns, poached quail washed 150ml extra virgin olive oil 2 tbsp butter 4 quail eggs egg & micro leaf salad 2 tbsp vinegar 2 punnets micro herbs 2 tsp sea salt To prepare, plunge the asparagus into a boiling pot of salted water for 2 minutes. Remove and cool in iced water. In a separate pot add vinegar and water and bring to the boil. Reduce to a slow boil. Stir the water to create a swirl and crack the quail eggs into the water. Cook for 2 minutes. Heat a frying pan and sauté whole mushrooms until soft and lightly golden. Trim the micro herbs with scissors. To make the dressing, put all the ingredients together in a bowl and whisk well. To serve, arrange the asparagus on plates and spoon the mushrooms around. Place a quail egg in the centre of each plate and sprinkle the micro herbs around. Drizzle with the dressing and serve. Kenon Corporation Pty Ltd 2 Belair Close, Park Ridge South Website: www.greenbankmushrooms.com.au Kenon Corporation supplies a fresh variety of mushrooms, including Oyster, Enoki, Shiitake, King Oyster, Shimeji and Swiss Browns. Mushrooms are sold at local fruit and vegetable groceries throughout the City of Logan. Alternatively, you can purchase a do-it-yourself mushroom kit that has no manure or smell. It’s great fun for the kids, good for your health and an easy way to grow Skiitake or Oyster mushrooms. 12 13 RELISH Pork Serves 4 Shredded Spiced Pork & 1½ cups dried shredded coconut zest of 1 lime ¾ cup (180ml) boiling water ½ tsp dried chilli flakes Coconut Relish Pocket ½ cup (65g) pistachios, or ¼ tsp chilli powder roughly chopped 1 tbsp ground cumin ¹⁄³ cup coriander leaves and stalks, pinch of salt, or to taste roughly chopped 800g pork shoulder, ¹⁄³ cup mint leaves, roughly chopped cut into matchsticks or firm tofu, cut into 5mm batons ¹⁄³ cup (40g) currants or sultanas 1 tsp honey 2–3 cloves garlic, peeled, roughly chopped 2 tbsp lime juice 2 tbsp olive oil pinch of salt or to taste Flatbread lime cheeks, to serve 2 cups (300g) plain flour ½ tsp salt 200ml freshly boiled water ¼ cup (60ml) vegetable oil To make the relish, combine the coconut and boiling water in a medium bowl, stir until all the water is absorbed, then cover and chill. Just before serving, add the remaining relish ingredients and mix gently with a spoon until combined. To make the flatbread, combine the flour and salt in a medium mixing bowl, making a well at the centre. Pour 150ml of the hot water into the well and stir with a spoon, until you have a rough dough, then cool enough to handle. Tip the contents of the bowl onto a clean benchtop, adding more of the water if required and knead for about 5 minutes, until you have a smooth, firm ball of dough. Roll the dough into a fat cylinder 5cm wide, then cut into 3–4cm portions. Dust the benchtop with a small amount of flour and squash the portions into flat circles with the palm of your hand, then sandwich pairs of discs together with the oil brushed between them. Dust the benchtop with a good amount of flour and roll the discs into 20cm diameter, 3mm thick circles.