TEFAL_EG8_EP36_Homemade Sauerkraut

Homemade Sauerkraut

Finally sliced and salted cabbage, also widely known as sauerkraut [souuh r-krout] is fermented to produce all that ‘good’ bacteria, perfect for your gut. Not only is sauerkraut packed with good bacteria but makes food more digestible, eliminates anti-nutrients and makes for a great condiment or sandwich filling. They’re so many great combinations for sauerkraut and will definitely be household favourite.

Chef: Justine Schofield

Serves: 4

Time: 30 minutes + 5-8 days to ferment

Ingredients:

1kg of savoy cabbage (about 1 medium head), cut into quarters

1 tbsp salt

1 tsp caraway seeds

2 bay leaves

Dijon mustard, to serve

Method:

Place a fine slicer disk into a food processor and thinly slice the cabbage. Alternatively, finely shred with a sharp knife. Place in a large bowl with the salt and with your hands massage and squish the cabbage for 10-15 minutes. By doing this, the liquid will start to form. You want to produce ¾ – 1 cup of liquid. Mix in the bay leaves and caraway seeds.

Now fill a sterilised 1.2L (or 2 x 600ml) jar with the bruised cabbage, squeezing out the liquid and pressing it in firmly with a pestle or rolling pin a little a time to ensure there are no air bubbles. Ensure you leave a few centimetres of space at the top of the jar. Now add the liquid to ensure all the cabbage is covered. Screw the lid on and store at room temperature (out of the direct sunlight) for 6-10 days.

Check the taste every 3-4 days. It should will be slightly pungent and have a tang. Once you’re happy with the strength of the zing it is ready. It now can be stored in the fridge for up to 6 months.

Serve with mustard.

This recipe was cooked using the Cuisine Companion with shredder/slicer. Discover more on the product here and here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 30/07.

 

 

 

TEFAL_EG8_EP33_Lentil Meatballs w Zucchini Noodles

 

TEFAL – (MULTIGRAIN) Lentil “Meatballs” with Zucchini Noodles

Whether you’re a vegetarian, vegan or go meat-free for a few meals, this easy and nutritious meal is packed with wholesome goodness, perfect for a detox meal after a big weekend binge (we’ve all done it).

Chef: Justine Schofield

Serves: 4

Time: 1 hour 15 minutes (including chilling time)

Ingredients

1 cup dried brown lentils, rinsed

3 tbsp extra virgin olive oil

1 brown onion, finely diced

2 cloves garlic, minced

1 tsp fennel seeds

1 tbsp tomato paste

1 free-range egg, lightly beaten

⅔ cup (150g) fresh ricotta

½ cup finely grated parmesan + extra, to serve

1 cup (55g) panko breadcrumbs

Zest of ½ lemon

2 x 400g cans crushed tomatoes

4 large zucchini, spiralised into ‘zoodles’

Toasted pine nuts, serve

Basil, to serve

Method

Cook the lentils with 700ml of water as per the Tefal Multicook and Grain instructions.

Meanwhile, heat 1 tablespoon extra virgin olive oil in a large non-stick frying over medium-high heat. Add onion, garlic and fennel seeds and cook for 4-5 minutes or until translucent. Remove from the heat and set aside to cool.

Place cooked lentils in a food processor with tomato paste, egg, ricotta, cooked onion mixture, parmesan, breadcrumbs, lemon zest and season with salt and pepper Pulse until combined. Using damp hands, roll heaped tablespoons of mixture into balls. Place on a tray in the fridge for 15-20 minutes.

In a saute pan, heat 1 tablespoon of olive oil and add the crushed tomato. Bring to the boil and then turn down to a simmer.

Heat the last tablespoon of oil in a large frying pan over medium-high heat. Cook balls for 6-8 minutes to seal, in batches if necessary, turning carefully to not break up.

Add the balls to the tomato sauce and gently cook for 8-10 minutes. Divide zoodles between bowls, top with ‘meatballs’ and warm sauce. Sprinkle with basil leaves and pine nuts.

This recipe was cooked using the Multicook & Grain. Discover more on the product here.

MULTICOOK & GRAINS

Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 25/07.

 

 

 

TEFAL_EG8_EP31_Scallops in Tomato Creme

TEFAL – Scallops in Tomato Crème

If you’re cooking for one or for a dinner party of ten, Scallops in Tomato Crème makes for the ideal entree  and will definitely be instagram worthy! Post your food pics and be sure to tag @tefalaustralia.

Chef: Justine Schofield

Serves: 4 as an entree

Time: 15 minutes

Ingredients:

12 scallops, ideally with their roe still attached

1 tbsp extra virgin olive oil

½ a small fennel, finely chopped and fronds reserved for garnish

1 clove of garlic, finely chopped

25g butter

80ml brandy

1 tomato, peeled and finely chopped

200ml pure cream

1 tbsp of finely grated Parmesan

1 sprig of dill, picked for garnish

Method:

Drizzle oil over the scallops and season with salt and pepper. Heat a large non-stick pan over a medium-high heat. Sear the scallops, in for 30-40 seconds on each side and then remove from pan.

Add the butter, fennel and and garlic to the pan and cook for 2-3 minutes until softened. Now pour in the brandy and season with salt and pepper. Once the alcohol has cooked off, add the tomato and cream and cook for a further minute. Add a sprinkle of Parmesan, toss to combine and turn off the heat.

Return the scallops into the sauce and fold through.

Serve with extra fennel fronds and a few sprigs of dill.

This recipe was cooked using the Preserve Frypan. Discover more on the product here.

Reserve Collection Triply

Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 23/07.

 

 

TEFAL_EG8_EP28_Tamarind Beef and Broccoli Stir-Fry

 

WOK PAN Tamarind, Beef and Broccolini Stir-Fry

You can’t go wrong with a quick, easy and delicious stir-fry whipped up in under 20-minutes. The best things about a stiry-fry is you can add in as many veggies as you like and if you’re a vegetarian, this recipe works well with tofu as well. Try is out tonight!

Chef: Justine Schofield

Serves: 2

Time: 20 minutes

Ingredients:

2 tbsp vegetable oil

200g piece of beef fillet, very thinly sliced

3 cloves garlic, finely sliced

1 tsp freshly cracked pepper

1 bunch of broccolini, stalks trimmed

Black pepper

400g Vietnamese fresh rice noodles (Banh Pho)

Sauce

1 tbsp tamarind puree, mixed into ¼ cup of warm water

2 tbsp dark soy sauce

1 tbsp caster sugar

½ tbsp fish sauce

Method:

Whisk the sauce ingredients together.

Heat a large wok over a high heat. Add half the oil and then the meat and fry off for a few minutes just to seal. Remove from the pan and place on a plate. Now add the garlic with the remaining oil and cook until it just starts to change colour. Add the broccolini, toss to coat, and cook for 30 seconds before adding the sauce. Return the sealed meat and any juices on the plate to the wok and bring to boil then season well with cracked black pepper. Add the noodles. Toss for a further minute to ensure the sauce thickens and all the noodles are coated. Serve immediately.

This recipes was cooked with the Character Wok Pan. Discover more on that product here.

Character-Red-Wokpan-main

Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 28/07.

 

TEFAL_EG8_EP27_Japanese Scattered Rice Bowl

TEFAL – Japanese Scattered Rice Bowl

Like most Aussies battling the winter chill,  your timeline is filled with friends and family, holidaying in picturesque destinations, gouging on exotic foods and here you are rugged up, contemplating your $5 latte. To beat your FOMO, Justine has the perfect cure. The Japanese Scattered Rice Bowl, also known as Chriashi Scattered Rice Bowl is packed with flavour, taking your palette on a flight straight to Japan. Watch the video below:

Chef: Justine Schofield

Serves: 4

Time: 40 minutes

Ingredients

1 ½ cups (325g) sushi rice, rinsed well

80ml (⅓ cup) rice wine vinegar or mirin

2cm piece fresh ginger, thinly sliced

1 ½ cups (200g) frozen edamame beans, blanched, podded

20g dried wakame, rehydrated in boiling water for 2 minutes, drained

1 avocado, thinly sliced

4 radishes, thinly sliced

200g skinless sashimi-grade fish (your choice of salmon, tuna and kingfish), thinly sliced

8 cooked prawns, peeled, deveined, tails on

Pickled ginger, to serve

Shiso leaves, to serve

Dressing

2 tbsp whole egg mayonnaise

1-2 tsp wasabi

1 tsp light soy sauce

Zest and juice of ½ lemon

Method 

Place rice and 500ml (2 cups) cold water in a medium saucepan over medium-high heat. Bring to the boil, then reduce heat to low, cover with lid and simmer for 10 minutes or until liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes. Remove lid, add rice wine vinegar/mirin and ginger slices and cover with a lid. Set aside to cool slightly.

Meanwhile, to make the dressing, combine mayonnaise, wasabi, light soy sauce, lemon zest and juice and whisk together. Adjust seasoning as required and set aside.

Discard the ginger slices and gently stir the rice with a wooden spoon. Divide cooked rice between plates. Scatter edamame, wakame, avocado and radishes over the top. Add your choice of fish and prawns and drizzle with a little dressing. Sprinkle with pickled ginger, shiso and sesame seeds. Serve with remaining wasabi dressing

This recipe was cooked using the Ingenio 10 piece set. Discover more on the product here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 17/07.

 

 

TEFAL_EG8_EP23_Calabrian Polenta Lasagne

 

TEFAL – Calabrian Polenta Lasagna

School holidays are in full swing, Moana is playing for the 14th time and your kids are still bored. Don’t pull your hair out just yet, we have the perfect meal to distract and nourish the family at the same time. Plus it’s delicious!!

Chef: Justine Schofield

Serves: 4

Time: 1½  hours

Ingredients:

1 large onion

3 cloves garlic

1 tsp chilli flakes

2 tbsp olive oil

4 thick Italian pork and fennel sausages, casings removed

500g beef mince

1 x 400g can crushed tomatoes

700ml tomato passata

3 sprigs of basil, leaves picked

3 leaves of kale, stalk removed and shredded

1.8L water

400g fine polenta

1 cup grated Parmesan

50g butter

2 balls of buffalo mozzarella, torn into small pieces

Method:

Chop the onions, garlic and chilli with the ultra blade. Replace with mixer blade and add oil in a large and salt and cook over for 6-8 minutes or until the onions are very soft but not coloured. Now add meat the and cook until browned. Add the tomatoes and basil and season with salt and pepper. Slow cook for 50 minutes. 20 minutes into cooking the sauce, add the kale.

Bring the water to the boil in the bowl of the cuisine companion (or pot). If using the cuisine companion, insert the whisk attachment and then rain in the polenta (if not just whisk in the polenta). Add the salt and cook for 30 minutes at 80C on the lowest speed. Or if cooking in a traditional pot cook for the same time, whisking every 5 minutes.

Once the polenta is cooked, fold through butter and ½ a cup of Parmesan and reserve for later. The polenta will firm up a little this is ok.

Preheat the oven to 180°C. Brush a little oil in a 35cm x 25cm (approx.) lasagne baking dish. Spread one third of the polenta in the base of the dish. Spoon over a third of the meat sauce and sprinkle with a little of the Parmesan and some torn pieces of mozzarella. Repeat the process, finishing with the meat sauce and Parmesan.

Bake in the oven at 180°C for 35-40 minutes. Once it is cooked rest for 10 minutes before serving.

This recipe was cooked with the Cuisine Companion with shredder/slicer. Discover more on the product here.

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Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 11/07.

 

 

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