Tuesday, August 9, 2011

Chef Jules Birthday Bash

Hello Friends,
It's that time of year when one becomes a year older, and hopefully a little wiser. As usual I had a great time with friends and family, celebrating with good food and wine. I thought I would just show you a few photos of what was available. As you can see we started with Antipasti. Items of note would be the orange tomatoes, Sicilian olives, cream cheese stuffed baby capsicums and the central plate of cured salmon. I want to share the salmon recipe with you because it is an easy one and one I use at Bosco Verde Epsom in the antipasto and bruscetta entree.

Chef Jules Cured Salmon Recipe
1 fresh fillet of Salmon, go for the belly or central part (not the tapered tail end)
2 tablespoons coarse rock salt
2 tablespoons extra virgin, cold pressed olive oil
Parsley and dill chopped
Remove the bones from the fillet. run your fingers along the fillet and remove with chefs tweezers, or cut out with knife if you don't mind a little wastage.
Take a suitable tray or plate and sprinkle half the salt on the bottom, lay the salmon on top and sprinkle the remaining salt on top. Cover and refrigerate overnight.
Wash the Salmon under cold water and dry on a paper towel. Add the rest of the ingredients on top of the salmon, cover and keep in the fridge until needed. Serve with lemon wedges and grilled Ciabatta bread.
Rabbit Ragout
After the above we had my Rabbit ragout served with Schiaffoni pasta, which is a large tubular variety. Having friends in the wine importing business is a real bonus because you get to try wines that haven't been released on the local market, so when Carlo from Sapori d'Italia knew I was cooking rabbit he brought along a bottle of IL Conte Villa, Lu Kont, Montepulciano 2007, from the Marche region of Italy. This wine was amazing, full bodied and has spent 15 months in oak barriques, 12 months in cement tanks and finally 6 months in the bottle before distribution. It was unlike any Montepulciano I have ever tried and at 15% alc. was very robust and a perfect paring with the rabbit ragout.
Stuffed Pork Loin
Toffee & Almond Topped Orange Cake 
To follow I served a boned pork loin, with belly attached, stuffed with sage and onion omelette, rolled, roasted and served with a doubonet jus. To conclude, I made a toffee almond topped orange cake, which I have made on 3 occasions, and turns out perfectly every time.It really is a great recipe, relatively easy to make.
Ciao for now

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