Update November 19, 2009: Channel 7 has slotted UK Channel 4’s culinary series, Come Dine With Me on its main channel at 5.00pm starting Monday November 30, 2009, hopefully starting from series 1 as it is currently up to series 6 in the UK
Can’t seem to find the recipes from ‘The F Word’ with Matt Moran on 7TWO, instead found some other recipes Matt did on air and in print:
Matt Moran’s Chilli Salt Squid and Brandade (from Channel 9’s ‘Mornings with Kerri-Anne’)
Matt Moran’s Scallops with Fennel and Chorizo (from Channel 9’s ‘Mornings with Kerri-Anne’)
Matt Moran’s Prawns and Squid Grilled with Rouille (from Channel 7’s ‘The Morning Show’)
Matt Moran’s Calamari with Aioli (from Channel 9’s ‘The Chopping Block’), please note there is a mistake in the original recipe on the ninemsn site, the calamari should only be deep-fried for about 2-3 minutes only, NOT 10 minutes!
Matt Moran’s Seafood Pasta (from Channel 9’s ‘The Chopping Block’)
Matt Moran’s Honey Chicken (from Channel 9’s ‘The Chopping Block’)
Matt Moran on ‘The Chopping Block’ (from ‘Gourmet Traveller’), including Banana Tarte Tatin with Nutmeg Ice-Cream and Baked Passionfruit Tartlets
Matt Moran’s Raspberry Tart (from ‘The Sydney Morning Herald’)
Matt Moran: When I Get Home (from ‘Time Out Sydney’), including Poires Belle Helene
Matt Moran’s Chocolate Tart
7TWO, the second digital channel for the Seven Network will launch on November 1, 2009, with quite a number of cooking shows in their schedule, mostly old British repeats with some new British and US shows which have not been shown here before on free-to-air-TV, in the afternoon timeslot. Could it be the MasterChef effect?
According to next week’s TV guide, the followings are scheduled for the coming week on 7TWO. Guess I’ll have to make a lot of recordings since they are all on in the afternoon! Starting on Tuesday, there will be ‘Essence of Emeril’ (3.30pm), ‘The People’s Cookbook’ (4.00pm) and ‘The Martha Stewart Show’ (5.00pm).
On Wednesday, ‘The Naked Chef’ (3.30pm), ‘Friends for Dinner’ (4.00pm), ‘Antonio Carluccio’s Italian Feast’ (4.30pm) and ‘The Martha Stewart Show’ (5.00pm). It will be fun to watch Jamie’s first TV series again and compare it to his current series ‘Jamie’s American Road Trip’ which is being shown on Netwrok Ten at the moment.
Thursday lineup includes ‘Gary Rhodes At the Table’ (3.30pm), ‘Wild Harvest (Nick Nairn)’ (4.00pm), ‘Sophie’s Sunshine Food’ (4.30pm) and ‘The Martha Stewart Show’ (5.00pm).
On Friday, ‘Gary Rhodes At the Table’ (3.30pm), ‘Tamasin’s Weekends’ (4.00pm), ‘Ainsley’s Barbecue Bible (Ainsley Harriott)’ (4.30pm), and ‘The Martha Stewart Show’ (5.00pm).
On Monday, ‘Rick Stein’s Food Heroes’ (3.30pm), ‘Coastal Kitchen with Chris Coubrough’ (4.00pm), ‘The Hairy Bikers’ Cookbook’ (4.30pm), and ‘The Martha Stewart Show’ (5.00pm).
Also scheduled are ‘Best Dish’ and the local version of ‘The F Word’ with Matt Moran (Friday 8.30pm).
Some of the other drama/comedy shows which failed in the ratings here will all be moving from the main channel 7 to 7TWO. These include new season of ‘Ugly Betty’ on Tuesday (7.30pm), new season of ‘Heroes’ on Wednesday (8.30pm) and new season of ‘Lost’. Those of you who like British crime series, like I do, there will also be lots of them, all repeats I expect, including ‘A Touch of Frost’, ‘Heartbeat’, ‘Inspector Lynley Mysteries’, and ‘Judge John Deed’, according to the promos being run constantly on 7TWO at the moment! Well, I definitely am looking forward much much more to 7TWO than I did when the second digital channel for the Nine Network, GO!, launched a few weeks ago. Although, I’m not that surprised the secondary channels are filling their schedules with old repeats and shows that have failed in the ratings on their main channels. Personally, I think there’re just not enough good/popular shows to fill the number of free-to-air channels we now have! Quantity doesn’t necessary mean quality! At current count, there are ten channels for us to choose from – ABC1, ABC2, SBS ONE, SBS TWO, 7, 7TWO, 9, GO!, ten, one-HD, and that’s not counting channel 31 the community channel which still has not got a digital licence. And ABC3 (children channel) is coming soon too!
By the way, I am also currently enjoying ‘Luke Nguyen’s Vietnam’ on SBS ONE. What a fantastic show going through Vietnam and seeing all the sceneries. Recipes from the show are available, the link is in the sidebar. Luke is the owner and chef of the Sydney restaurant ‘The Red Lantern’ and he has a new cookbook out at the moment called ‘The Songs of Sapa’, following the success of his last cookbook, ‘Secrets of the Red Lantern’ which was co-authored with Pauline Nguyen and Mark Jensen. Luke was also on 9am recently cooking Green mango salad with prawns and dried whitebait. Also scheduled for 2010 on SBS ONE are, and I’m looking forward to these two shows, ‘Gourmet Farmer’ (January 7, 2010) and ‘Italian Food Safari’ (March 18, 2010).
Matt Moran’s Chilli Salt Squid & Brandade
09/11/2006, from ‘Mornings with Kerri-Anne’
Serves 6
Ingredients
12 quail eggs
300g whole squid, cleaned
Peanut oil, for deep frying
Rocket, black olives and chilli oil to serve
Brandade
100g table salt
2 thyme sprigs
2 bay leaves
2 rosemary sprigs
3 cloves garlic, chopped
250 g blue-eyed trevalla fillet, skin removed and pin-boned
250 ml milk
250 mil cream
3 tablespoons finely grated parmesan
2 tablespoons strained lemon juice
4 tablespoons olive oil
2 tablespoons truffle oil
200g mashed potato
Salt and pepper
Chilli Salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons chilli powder
180g tempura flour
3 teaspoons fine salt
2 teaspoons freshly ground black pepper
Method
1. To make the Brandade: Combine salt, thyme, bay leaves, rosemary and garlic in a bowl. Place the trevalla on a large plate, cover with the salt mixture and leave for 1 hour in the fridge.
2. Rinse the trevalla under cold running water, then pat dry with kitchen paper.
3. Place the milk and cream in a saucepan and bring to a simmer, add the trevalla and poach, uncovered, for 4-5 minutes, then drain the fish, reserving the liquid.
4. Place the fish in a bowl, then add the remaining ingredients and mix together, using a fork to break the fish into flakes.
5. Season the brandade to taste with salt and pepper; if you like it a little moister, just add a little of the cooking liquid. Cover and keep warm.
6. Quail Eggs: For perfect soft-boiled quail eggs, bring a saucepan of water to the boil, then carefully add the eggs. Boil for 2 minutes 20 seconds, then refresh in a bowl of iced water. When the eggs are cool enough to handle, shell them and return the eggs to the iced water.
7. Chilli Salt: To make chilli-salt, simply mix all the ingredients together in a medium sized bowl. Prepare the squid by removing the tentacles and cutting them in half crossways. Cut open the squid tubes, score the insides in a cross-hatch pattern, then cut into diamond-shaped pieces.
8. Toss the squid through the chilli-salt, then deep-fry in peanut oil heated to 200°C in a deep-fryer or heavy based saucepan for 2 minutes, or until crisp and golden. Remove and drain on kitchen paper.
9. Place a spoonful of warm brandade on each plate, arrange the rocket and olives alongside and place the squid on top of the salad. Reheat the quail eggs in boiling water for 30 seconds, cut in half and place four halves on each plate. Finish with a drizzle of chilli oil and serve immediately.
Notes from Matt Moran
1. Tempura flour is readily available from Asian supermarkets. If you have any chilli salt left over, simply store in an airtight container, ready for your next batch of chilli-salt squid.
2. Quail eggs are lovely in this dish, but you can use 6 chicken eggs instead, just make sure the yolks stay runny.
3. Any left over chilli oil can be kept in a sealed container in a cool, dark place for up to 2 weeks.
Matt Moran’s Scallops with Fennel and Chorizo
22/05/2008, from ‘Mornings with Kerri-Anne’
Serves 4
Ingredients
2 fennel
¼ bunch continental parsley
10g preserved lemon rind
salt and pepper
1 lemon
100ml olive oil
12 sea scallops
200g chorizo sausage
20g salted almonds
Method
1. Slice the fennel very thin with a sharp knife and place in a bowl. Pick and chop the parsley, chop the preserved lemons rind, mix together and season with salt and pepper. Add a few drops of lemon juice and a splash of olive oil. Mix the parsley, lemon and fennel together, divide evenly onto the middle of four plates.
2. Slice the chorizo into 1cm slices. Heat a large non-stick pan with a little olive oil and add the scallops and chorizo to the pan. Cook for approximately 1 minute before turning over and cooking for a further 30 seconds, squeeze over a little lemon juice and season with a little salt and pepper. Remove from the pan and arrange around the fennel salad.
3. To serve, spoon over some of the oil from the pan, roughly chop the salted almonds and sprinkle over the salad.
Matt Moran’s Prawns and Squid Grilled with Rouille
Serves 4
Ingredients
1 kg green king prawns
500 g squid
100ml extra virgin olive oil
1 lemon, cut into wedges
300g rocket
1 heaped tablespoon rouille
Salt and pepper for seasoning
Rouille
1 desiree potato
1 pinch saffron
1 tablespoon white wine vinegar
1 egg yolk
2 teaspoon hot English mustard
1 clove garlic
salt and pepper to season
200ml extra virgin olive oil
1/2 lemon, juice only
Method
Rouille
1. To prepare the rouille, place the potato on a baking tray and bake in the oven at 160°C until tender, this will take approximately 1 hour. Cut the potato in half and scoop out the flesh.
2. Pass the flesh through a sieve and set aside until required.
3. Heat a small fry pan and toast the saffron for 15-30 seconds until it becomes fragrant.
4. Combine the saffron and white wine vinegar together in a small bowl and leave to infuse for 30 minutes.
5. In a bowl, whisk together the egg yolk, mustard, crushed garlic and some salt and pepper.
6. Trickle in the olive oil whilst whisking constantly, when all the oil has been absorbed add the infused saffron vinegar, the passed potato and juice of half the lemon. Whisk until smooth, taste the rouille for seasoning and add a little more lemon juice if needed.
7. Peel and devein the prawns and set aside. Peel away the skin from the squid and remove the insides, give the squid a quick rinse then pat dry. Cut the squid into rings one centimetre thick and set aside.
8. Pre heat the BBQ on a high setting. Season the prawns and squid with a little salt and pepper and extra virgin olive oil. Place the prawns on the hot BBQ and cook for 1 minute before turning over and cooking for a further minute. Place on the squid and cook for another minute.
9. Remove from the BBQ onto a plate and serve with a lemon wedge, the rocket salad and the roulie on the side.
Matt Moran’s Calamari with Aioli
Matt Moran
Serving size: Serves 6
Cuisine type: Modern Australian
Course: Finger food, Lunch, Main
Favourite flavours: Saucy, Seafood
INGREDIENTS
1 kg calamari, cleaned and cut into ½ centimetre rings
plain flour
salt and pepper
lemon, cut into wedges
Aioli
2 egg yolks
2 teaspoons Dijon mustard
2 cloves garlic, crushed
10 ml white wine vinegar
salt and pepper
250 ml vegetable oil
½ lemon, juiced
METHOD
1. Pre-heat the deep fryer to 180°C.
2. To prepare the aioli, whisk the egg yolks, mustard, garlic, white wine vinegar, salt and pepper until combined. Continue to whisk as you slowly pour in the vegetable oil in a steady stream. Keep whisking until all of the oil has been absorbed then whisk in the lemon juice. Season again with salt and pepper if required. Pass the aioli through a fine sieve to remove any chunks of garlic.
3. Toss the calamari through the plain flour and then season with salt and pepper. Shake off any excess flour and then carefully submerge the calamari in the hot oil. Cook the calamari for approximately 2 minutes or until golden brown then remove and drain on some paper towel. Season with salt and then serve with a wedge of lemon and the aioli.
This recipe was featured in an episode of Channel 9’s series ‘The Chopping Block’.
Matt Moran’s Seafood Pasta
Matt Moran
Serving size: Serves 6
Cuisine type: Italian, Modern Australian
Course: Lunch, Main
Favourite flavours: Pasta, Seafood
INGREDIENTS
600 g tagliatelle pasta
100 ml extra virgin olive oil
12 prawns, raw and peeled
300 g squid, cleaned, cut into 1cm strips
200 g mussels, pre-cooked
2 garlic clove, chopped
1 red chilli, chopped
50 g rocket
juice of 1 lemon
salt and pepper
METHOD
1. Bring a saucepan of salted water to the boil, add the tagliatelle and cook for about 10 minutes or until al dente. Drain.
2. In a large fry pan heat 50ml of olive oil on a high heat and sauté the prawns for 30 seconds, toss the prawns over then add the squid and the mussels to the pan. Scatter over the garlic and chilli, season with salt and pepper and cook for another minute.
3. Add the drained pasta to the seafood along with the rocket, add the lemon juice, toss gently together and drizzle over the remaining olive oil.
4. Divide between 6 bowls and serve immediately.
This recipe was featured in an episode of Channel 9’s series ‘The Chopping Block’.
Matt Moran’s Honey Chicken
Matt Moran
Serving size: Serves 6
Cuisine type: Modern Australian
Special options: Kid friendly, Low Carb
Course: Entree
Favourite flavours: Chicken, Saucy
INGREDIENTS
500g chicken wing drumsticks or buffalo wings
200 ml honey
100 ml soy sauce
10 ml sesame oil
50 ml lemon juice
2 whole garlic cloves
1 whole knob ginger
Garnish
Sesame seeds
Baby coriander
METHOD
1. To prepare the marinade, in a saucepan bring to the boil the honey, soy sauce and sesame oil. Once boiling add the lemon juice, garlic, ginger and leave to cool.
2. Place the chicken wings in a bowl with the marinade and place in the fridge covered. Overnight is preferably but a few hours will be suffice.
3. In a hot fry pan or wok add the chicken and marinade, leave cooking on a high heat until the chicken starts to caramelise and turn brown.
4. To serve, place the chicken onto a warm serving plate and sprinkle over some sesame seeds and baby coriander leaves.
This recipe was featured in an episode of Channel 9’s series ‘The Chopping Block’.
Banana Tarte Tatin with Nutmeg Ice-Cream
“The ethereal combination of flaky puff pastry, caramelised bananas and creamy nutmeg ice-cream is sublime. In the kitchen at Aria, we use small cast-iron frying pans as Tarte Tatin moulds, but any round tart tins about 8-10cm wide and 2cm deep would do.” Matt Moran
Serves 6
Ingredients
175 gm caster sugar
50 gm unsalted butter, diced
6 bananas
2 sheets frozen puff pastry
Nutmeg Ice-Cream
500 ml (2 cups) milk
1 tsp ground nutmeg
125 gm egg yolks, from 7-8 eggs
110 gm (½ cup) caster sugar
125 ml (½ cup) pouring cream
Method
1. First, make the Nutmeg Ice-Cream. Bring the milk and nutmeg to a simmer in a small saucepan, then turn off the heat and leave to infuse for 30 minutes. Whisk the egg yolks and sugar in a bowl until thick and pale, then stir into the milk. Cook the custard over low heat, stirring constantly, until it is thick enough to coat the back of a spoon. Strain the custard into a bowl sitting in a larger bowl full of ice, so that it cools rapidly. Stir in the cream, then churn in an ice-cream machine according to the manufacturer’s instructions.
2. Preheat the oven to 180°C. Make the caramel base for the tarts by combining the sugar and 50ml of water in a small heavy-based saucepan over high heat. Cook the syrup until it is golden, then remove the pan from the heat and whisk in the butter. Divide the caramel among 6 Tarte Tatin pans. Cut the bananas into 5mm slices and place them on top of the caramel, arranging the slices in a single, slightly overlapping layer. Cut out 6 puff pastry rounds to fit the Tarte Tatin pans and place one in each pan, tucking the edges in, then bake for 20 minutes or until golden. Gently turn out each warm Tarte Tatin by turning the pan upside-down and tapping the bottom; it should slide out. Place a tart in the centre of each plate, top with a scoop of Nutmeg Ice-Cream and serve immediately.
Recipe from ‘MATT MORAN’ (Lantern 2006/Penguin 2008) by Matt Moran
Baked Passionfruit Tartlets
“These tartlets are delicious and simple to make, and even easier to eat. With a luscious passionfruit filling that’s lightly caramelised just before serving, they are irresistible. Homemade tarts just don’t get any better than this, and you can substitute lemon, orange or even lime juice for the passionfruit.” Matt Moran
Serves 6
Ingredients
3 eggs
1 egg yolk
150 gm caster sugar
150 ml pouring cream
200 ml strained passionfruit pulp, from about 20-30 passionfruits
To serve
icing sugar
Sweet Pastry
225 gm unsalted butter
100 gm icing sugar
375 gm (2½ cups) plain flour
1 egg
1 egg yolk, lightly beaten
Method
1. For the pastry, mix the butter, sugar and flour in a food processor until the mixture resembles breadcrumbs. With the motor running, add the egg and combine until a dough forms. Wrap in plastic wrap and allow to rest for 2 hours in the refrigerator.
2. Preheat the oven to 160°C. On a lightly floured surface, roll out the pastry to 3mm thick and use to line six 8cm-diameter tart tins, then place in the refrigerator for 20 minutes. Line pastry-lined tins with baking paper, then fill with pastry weights, dried chickpeas or rice, and blind-bake for 15 minutes. Remove weights and bake for another 5 minutes or until golden. While still warm, fill any cracks with leftover pastry, then brush the insides of the tartlet shells with the beaten egg yolk and return to the oven for 3 minutes or until lightly browned. Remove from the oven and allow to cool.
3. Reduce the oven temperature to 120°C. To make the filling, lightly mix together the eggs, egg yolk and caster sugar in a bowl until sugar has dissolved. Stir in the cream and passionfruit juice and then strain through a fine sieve into a jug. Pour the filling into the tartlet shells and bake for 10-15 minutes or until just set – the filling should still wobble slightly in the centre. Leave to cool to room temperature.
4. Just before serving, dust the tarts with icing sugar and caramelise with a blowtorch or under a very hot grill.
Recipe from ‘MATT MORAN’ (Lantern 2006/Penguin 2008) by Matt Moran
Matt Moran’s Raspberry Tart
“I love the flavour of white chocolate with fresh raspberries, and the sesame and poppy seed nougatine adds an extra savoury dimension. One important tip is to always make sure that you rest the pastry before baking, otherwise it will shrink and toughen on cooking.” Matt Moran
Serves 6-8
Ingredients
3 punnets raspberries
Pastry
600g plain flour
360g unsalted butter
180g icing sugar
2 eggs
Sesame and poppy seed nougatine
100g unsalted butter
100g caster sugar
35ml liquid glucose
35ml milk
100g sesame seeds
35g poppy seeds
White chocolate cream
375g Valrhona white chocolate
3 egg yolks
45 ml hot water
750g thickened cream, whipped
Method
1. For the pastry: Mix together the flour, butter and icing sugar in a food processor until it resembles breadcrumbs. With the motor running, add the eggs and process until a smooth dough forms, then wrap in plastic film. Leave to rest for 4 hours in the refrigerator.
2. For the sesame and poppy seed nougatine: Bring the butter, sugar, glucose and milk to the boil in a small saucepan. Remove from the heat, stir in the sesame and poppy seeds and leave to cool. Preheat the oven to 160°C. Line a baking tray with greaseproof paper, spread out the nougatine as thinly as possible, then bake for approximately 10 minutes or until golden. Remove from the oven and set aside to cool, but leave the oven on, ready to bake the tart shell.
3. For the tart shell: Lightly grease a 35 x 11cm rectangular tart tin, preferably with a removable base. Roll out the pastry on a lightly floured surface, then ease it into the tin, gently pressing it into the corners and trimming the edges with a knife. Fill with pastry weights, dried chickpeas or rice, and blind-bake for 15 minutes. Remove the pastry weights and bake for another 5 minutes or until golden. Leave the tart shell to cool, then carefully remove from the tin.
4. For the white chocolate cream: Place the chocolate in a heatproof bowl set over a saucepan of hot water and stir until melted, then whisk in the egg yolks and 45ml of hot water. Fold in the whipped cream, cover with plastic film, and refrigerate until needed.
5. To serve: Spoon the white chocolate cream into the tart shell. Arrange the raspberries in rows on the white chocolate cream, then break the cooled nougatine into small pieces and sprinkle over the tart.
Recipe from ‘MATT MORAN’ (Lantern 2006/Penguin 2008) by Matt Moran
Poires Belle Helene
“I have a sentimental attachment to this dish because I completed my four-year apprenticeship at a restaurant called La Belle Helene in Sydney. This classic French dessert can be served with vanilla or caramel ice-cream, or try it with warm custard that has been flavoured with pear liqueur.” Matt Moran
SERVES 6
Ingredients
Chocolate Sauce
60 g cocoa powder
120 g castor sugar
25 g butter
Pears
6 Beurre Bosc pears
750 ml champagne or dessert wine (sauternes)
300 g castor sugar
1 vanilla bean, split
vanilla ice-cream, to serve
Method
1. To prepare the Chocolate Sauce, place the cocoa, sugar and 200 ml water in a saucepan and bring to the boil, stirring constantly. Boil for 2 minutes, stirring, then whisk in the butter. Remove from the heat and allow to cool. Peel each pear, carefully remove the core from the base (using a small melon baller or the pointed end of the peeler) and trim the base so it sits flat. Combine the champagne, sugar, vanilla bean and 250 ml water in a large saucepan and bring to a simmer. Add the pears, then cover the pan with baking paper and simmer for 20 minutes until the pears are cooked through. Check with a wooden skewer – it will slide in and out easily if the pears are cooked. Leave to cool in the syrup.
2. To serve, divide the pears among six bowls and add a scoop of vanilla ice-cream. Pour the syrup and Chocolate Sauce into separate jugs and serve on the side.
Recipe from ‘When I Get Home’ (Penguin, 2009) by Matt Moran
Matt Moran’s Chocolate Tart
“The success of this tart largely depends on the quality of the chocolate you use. Buy the best you can afford, with a high percentage of cocoa – I like Valrhona or Amedei. Serve the tart with whipped cream or crème fraîche.” Matt Moran
Ingredients
520 ml cream
100 g butter, cut into small dice
350 g dark chocolate
100 g milk chocolate
5 eggs
3 egg yolks
cocoa powder, for dusting
Pastry
375 g butter, diced
185 g icing sugar
550 g plain flour
75 g cocoa powder
3 eggs
Method
1. To prepare the pastry, mix the butter, sugar, flour and cocoa powder in a food processor on low until the mixture resembles breadcrumbs. Add the eggs one at a time and mix until the pastry just starts to come together. Wrap in plastic film and rest in the fridge for 2 hours.
2. Preheat the oven to 180°C.
3. Roll out the pastry to a thickness of about 8 mm and ease into a 28 cm tart tin. Gently press the pastry into the tin and trim the edges, then refrigerate until firm. Line the pastry with baking paper and fill with a layer of uncooked rice. Bake for 12 minutes, then remove the paper and rice and bake for a further 8 minutes or until it feels firm when gently pressed. Remove from the oven and set aside to cool. Reduce the temperature to 150°C.
4. Pour the cream into a large saucepan and bring to a simmer, then remove from the heat. Stir in the butter and both types of chocolate until melted and combined, then add the eggs and egg yolks. Pour the mixture into the tart shell and bake for 15 minutes (it should still have a small wobble in the centre). Remove and cool completely on a wire rack.
5. Dust with cocoa powder before serving.
Recipe from ‘When I Get Home’ (Penguin, 2009) by Matt Moran
