Showing posts with label Bosco Verde Epsom.. Show all posts
Showing posts with label Bosco Verde Epsom.. Show all posts

Tuesday, December 28, 2010

Chef Jules Is Back Along With Summer!

Beautiful Vine Ripened Tomatoes, Buffalo
 Mozzarella and Figs drizzled with x.v olive oil
Hello Friends,
Chef Jules is back, and I want to wish everyone a Merry Christmas, and Happy Holidays. A lot has happened since my last posting. A trip to the Chatham Islands, to see my friend Val Croon of Hotel Chathams, and sample the unique landscape, culture and of course the local produce. Being a seafood lover, it was nirvana for me, abundant crayfish, Paua (Abalone), Blue Cod, Kina (sea eggs) and much more! I will talk more about the trip in the future, but suffice to say it was quite an experience, made great by Val's hospitality.It's always great to get back to Bosco Verde Epsom and try out some new recipes with things you learn along the way.

Chatham Island Great White Shark playing with our tuna,
 10 minutes before I jumped in the cage.

I made numerous dishes from the Chatham Island produce, just a couple are below. Firstly there is an eye fillet tournedo, wrapped in bacon on a bed of tomato, fennel compote and topped with Chatham Island crayfish/rock lobster tail and drizzled with hollandaise sauce. Below that, I have breaded Abalone, simply served with lemon and Pinot Grigio.

Wednesday, June 9, 2010

Chef Jules Duck Recipe and Savory TV

Hello Friends;
We are in the middle of the duck hunting season in this part of the world, (May to June). In New Zealand we have more than 20 species of game birds, introduced by our European settlers. Mallard ducks and the Canada Geese do particularly well and are well established. Bearing this in mind I have one of my favourite Duck recipes for you. I could pretend that I shot them, but I confess that the Ducks were procured, minus the buckshot, from my Asian butcher,from whom I also buy a few other products for Bosco Verde Restaurant Epsom. Duck is suited to either long, slow cooking or fast and served medium rare, rather like calamari, and what I like about this recipe is that everything is utilised, even the duck fat! Chef Jules following duck recipe is for 8 people.
For my Duck Recipe you will need,
2 whole Ducks(approximately 2kg's each)
Mirepoix of veg (1 onion, 1 carrot, 2 stalks of celery, roughly chopped)
4 bay leaves
2 tablespoons of pickling spice                                                          
6 parsley stalks
1 teaspoon of salt
200ml fresh orange juice
100ml soy sauce
2 oranges, segmented, or one 300g tin of mandarin segments
100ml Cointreau or Grand Marnier liqueur
30g butter
Wash and pat the ducks dry, season and stuff each cavity with the mirepoix.
Take a pot large enough to to fit both ducks, side by side and add water to just below the top of the ducks. Add the bay leaves, pickling spice, salt and parsley stalks. Bring to the boil, cover with the lid and simmer for 1 hour, turn the ducks over, add the soy sauce and orange juice and continue simmering for another hour, take off the heat and leave to cool in the liquid.
Take out the ducks, remove the carcass, lay flat, cover and refrigerate. Place pot with the stock back on the stove and reduce by half, strain and refrigerate overnight.
Preheat fan grill oven to 180 deg celcius. Remove the fat from the stock and keep to one side. place the stock in a small saucepan and reduce by half, add the mandarin segments and cointreau and reduce to a sauce consistency. Take a roasting tray and put 1 ladle spoon of the stock on the bottom and place the duck on top, season, drizzle with a little olive oil and reheat for 30 minutes, making sure the skin is crispy. Reheat the sauce and finish with a knob of butter, stirring off the heat until incorporated. Portion the duck as required and pour over the sauce.
I served the duck with vichy carrots, fondant potatoes, sauteed, just to colour using 1 tablespoon of the duck fat, and baked, using 1/3 duck stock. Some garlic flat beans also accompanied the meal.
I finished the meal with  Pears stuffed with dried fruit, walnuts, aged cheddar and baked with apple cider, fantastic! I did change the recipe slightly by substituting the aged cheddar for blue castello cheese in the stuffing, and using the aged cheddar for the cut top of the pear, melting part at the end.

Chef Jules Tips
This is a very easy recipe as it's broken into 2 stages, just takes a bit of planning.
Normally, I would use fresh oranges, but to make this recipe easy for you, I suggest using tinned mandarins.
I prefer to have the sauce naturally thickened by reducing the stock, rather than using a starch product, may appear thin for some, however more flavoursome.
With the duck I served a lovely New Zealand Pinot Noir, Craggy Range, Central Otago 2008. For the baked pear, Rose Tree Cottage, Noble Riesling 2007, from Malborough which worked very well with the dried fruits present in the recipe and wasn't overly sweet, with a nice citrus blossom bouquet.
Hope you all enjoy the recipes.
Ciao for now!

Tuesday, May 4, 2010

Chef Jules Vitello Tonnato Recipe

Hello Friends;
I want to share one of favourite veal recipes with you, it's really easy and quick if you have all the ingredients at your disposal. Infact it's so quick to prepare and cook that I often have it as a late night meal. Vitello Tonnato, or veal with tuna, is a great combination, and this is Chef Jules a la carte version of this popular recipe, and one which I occasionally serve at Bosco Verde Restaurant Epsom. Traditionally Vitello Tonnato is served cold, using a different cut of veal to that used in my recipe, and a mayonnaise based sauce.
When talking of Veal, different names are given related to the age and what the animal was fed, and can become confusing for some. Basically Veal is produced from very young cattle, mostly male calves and the meat should be very pale, finely textured and lean. The fact that the animal has never had the chance to frolic in green pastures and taste the green grass, and often as a consequence, is confined to a small space, has surrounded the veal farming industry with controversy from animal welfare and animal rights activists. For my views on animal welfare and sustainability, check out my "Food For Thought" posting.
A few names you may come across when searching for veal include, Non-formula-fed veal, Red or Grain-fed veal, Rose veal or Free-raised veal and shouldn't be confused or passed off as white veal. For myself, veal only deserves to be called veal if the calf is under 30 kilos  and approximately 2 weeks old when slaughtered and has had a diet consisting of entirely milk or milk products. This veal is known as Bobby Veal or White Veal.
Vitello Tonnato Recipe Ingredients (serves 2)
320g White Veal loin, cut into 6 pieces and flattened to 8mm thickness
160g yellowfin tuna, cut into 6 pieces, 5mm thickness
6 caperberries, stalk removed and sliced
1 tablespoon Italian parsley, chopped
1 tablespoon hot English mustard
50ml white wine
30ml olive oil
knob of butter
250ml cream
6 teaspoons salmon "caviar"
1/2 cup of flour, for dusting
salt and pepper
Method for Vitello Tonnato
In a large frypan, add the oil, butter and heat until foaming. Place the flour in a tray and coat both sides of the veal, shake off excess and place in the pan, season and cook 2 minutes per side, turning once. Remove from the pan and keep to one side. Add the garlic, caperberries, cook for 1 minute, add the wine and reduce, then the mustard and cream. Reduce a little and place the tuna in to poach, 1 minute per side. Finally put the veal back in the pan to heat through and reduce to a sauce consistency.
To Serve Vitello Tonnato
On the plates, place the veal, then the tuna and spoon over the sauce. Sprinkle with the parsley and top each slice with 1 teaspoon of the salmon caviar.
That's all there is to it, hope you enjoy it. Also check out the best pizza epsom, recipes at boscoverde
Ciao for now.