TEFAL_EG8_EP41_Braised Fennels w Steamed Pink Ling

TEFAL – Braised Fennels with Steamed Pink Ling

Belonging to the eel family, found on the coast of South Australia Pink Ling fillets are a delicious dish, perfect for your weekend dinner party. Using the Clipso Minut’ Duo, Justine shows us how it’s done:

Chef: Justine Schofield

Serves: 4

Time: 30 minutes

Ingredients:

60g butter

1 tsp olive oil

½ red onion, finely sliced
1 tsp coriander seeds, crushed

1 tbsp coriander powder

4 x 140g pieces of pink ling fillets, rolled and held together with a toothpick

2 fennel bulbs, washed and woody outer leaves removed if necessary.

Juice of ½ lemon

¼ cup water
1 tbsp chopped parsley

Salt

Method:

Remove the fronds of the fennels but keep 1 sprig aside for garnish. Cut the bulbs into quarters (into 6 pieces if they are big).

Place a pressure cooker on medium-high heat, then melt the butter and olive oil and add the onion. Once softened, add the crushed coriander seeds, followed by the fennel, squeeze of lemon and season with salt. Add the water then close the lid of the pressure cooker and cook 8-10 minutes until the steam comes out. If cooking in a regular pot, cover with a lid and cook for 30-40 minutes.

Coat the base of the steamer basket with a thin film of olive oil and add the fish and a pinch of salt. Place the separator and steamer basket over the braised fennel and steam with the lid on, over a medium heat for 10 minutes or until the fish is cooked to your liking.

Serve fennel with the fish, parsley and fennel fronds, and sauce form the braised fennels.

This recipe was cooked using the Experience Stew Pot . Discover more on the product here.

Clipso Minut' Duo Pressure Cooker & Slow Cooker

Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 6/08.

 

TEFAL_EG8_EP40_Bean and Pork Sausage Stew

TEFAL – Bean and Pork Sausage Stew

The last few days of winter are in full swing, and the countdown to sunshine is on! But, while the chill is still lingering around, tuck into some Sausage Stew. Watch the video below:

Chef: Justine Schofield

Serves: 4

Time: 1 ¾ hours

Ingredients:

320g morcilla (Spanish blood sausages), cut into 3cm rounds

1 tbsp extra virgin olive oil

1 onion, finely diced

2 cloves garlic, roughly chopped  

200g piece of speck or bacon, cut into 3cm lardons

2 chorizo sausages, cut into 3cm rounds

250g dried white beans (like cannellini), soaked overnight

2 bay leaves

1 large handful of kalettes, halved

Salt and pepper

Method:

Heat oil over a medium heat in a large stew pot, add the morcilla and seal on both side until crisp. Remove and cover and reserve for later. Now add the bacon and chorizo to the pot, followed by the onion and garlic and cook for 3-4 minutes.

Drain and rinse the beans and place into the pot with the bay leaves. Add enough water to completely submerge the beans (10cm above bean level). Bring to the boil, and then reduce heat and cook covered for about 1½ – 2 hours or until the beans are soft. It is important not to season the beans until they are completely cooked. Seasoning at the beginning will lengthen the cooking time and cause tough beans.

Once cooked, return the cooked morcilla and kalettes and cook for a further 5 minutes. Check seasoning and if required add a little salt and pepper. The bacon and sausages may be salty enough to season the beans.

This recipe was cooked using the Experience Stew Pot . Discover more on the product here.

Experience By Tefal

Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 3/08.

 

Have you ever tried to make a Steak Au Poivre & ended up ordering pizza? Or absolutely nailed your kid’s 5th pirate themed birthday cake?

Yep – we’ve all been there & here at Tefal we want to see your hits & misses!

All you have to do is upload your best or worst recipe & let the people decide to see if your recipe was a top or a flop. Click here  to be in the running to WIN a Tefal product of your choice, valued up to $500*.

Get in quick! Entries close on the 31st August.

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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.

cuisine-companion-1.jpg

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.

 

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