Corner Café

August 26, 2010

New Cookery Shows on ABC & SBS

Filed under: Miscellaneous & TV Shows — SeaDragon @ 10:36 pm
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Just got my weekly TV guide today and was browsing through it highlighting shows I don’t want to miss in the coming week, I’m noticing more cooking shows popping up on ABC and SBS.
With digital multi-channels now available, I’m certainly glad to see we are now getting access to so many cooking shows deemed not worthy enough to be shown previously. I’m finding that I have at least one cooking show to watch most days now, compared to just maybe one cooking show, or non at all during the week a couple of years ago. OK, I don’t have pay TV subscription, so LifeStyle Food on Foxtel doesn’t count…
ABC1 begins airing Annabel Langbein: The Free Range Cook this Saturday August 28, 2010 at 6:00pm. This is a New Zealand cooking show and I think it will be the first ever NZ cooking show to be shown here in Australia as far as I can tell. As I browse New Zealand cooking websites quite often, I’m actually quite familiar with the name Annabel Langbein, so I’ll definitely be watching or at least recording it for later viewing. This is good as now I might be more inclined to remember to catch Julie Goodwin’s Home Cooked! on NINE at 5:30pm just before it.
Then on Wednesday September 1, 2010, SBS TWO starts broadcasting Made in Spain with José Andrés, a PBS show from the US. This will clash with Poh’s Kitchen on ABC1, both on at 6:30pm, but Poh’s Kitchen is repeated Thursday on ABC2 and again Saturday on ABC1, so not too big a deal, or I’ll just record one and watch the other.
Another acclaimed PBS show, Food Trip with Todd English premieres on SBS TWO on Thursday September 2, 2010 at 6:30pm. Another show I’m looking forward to. And I also see repeats of Food Safari and Luke Nguyen’s Vietnam coming back on SBS ONE next Thursday night at 7:30pm just before Heston’s Feasts. Two shows certainly well worth watching again.
Also coming to SBS TWO in September is another New Zealand cookery programme Taste Takes Off by NZ travel writer and television presenter Peta Mathias. No definite airdate yet but I’m pretty sure it will go to one of the 6:30pm to 7:30pm weekdays’ timeslots now designated as the cooking hour on SBS TWO. Also coming back with a new season is Supersizers Go… on SBS ONE, probably after Heston’s Feasts finishes in a few weeks’ time.
On top of these new shows, let’s see, my current week of viewing already consist of the various James Martin’s shows on 7TWO including Sweet (Mon), Delicious (Tues), Favourite Feasts (Wed) which just finished as it wasn’t on this week, and Yorkshire’s Finest (Fri). Then there are shows like the hilarious Reza Mahammad’s Coconut Coast (Tues) also on 7TWO, Big Chef Takes on Little Chef (Tues) on ABC1, Poh’s Kitchen (Wed) on ABC1, Heston’s Feasts (Thurs) on SBS ONE (how fantastic was tonight’s Fairytales episode, only Heston could get away with cooking chicken ‘balls’ and build an edible house), the debut of Jamie Does… (Fri) tomorrow on TEN, Home Cooked! (Sat) on NINE, and of course the original Iron Chef (Sat) on SBS ONE. And not forgetting Junior MasterChef premiering in early September on TEN. Good Times and certainly a feast of delicious viewing… No wonder I can’t find time to bake and blog nowadays…

Update August 28, 2010: I was going to update with recipes from the first episode of Annabel Langbein: The Free Range Cook but apparently, we were shown a different first episode than the one shown in NZ on TV ONE, here we saw Tea smoked Salmon, Parmesan and Basil Dimples, Lemon Grass and Chilli Chicken, Green Vegetable Toss and Strawberry Lemon Puff in the first episode, but the show’s website has a different first episode… Anyway found her website with recipes but not from the show.

Update September 2, 2010: Season 1 of Taste Takes Off begins tomorrow Fri Sept 3, 2010 at 6:30pm on SBS TWO.

Update September 4, 2010: Fantastic, I just found out they have set up an Australian page for The Free Range Cook! (Australian readers will arrive at the default Australian page even if you click on the above NZ link I gave previously.) So here we go for the recipe links… (please scroll down)

Update November 19, 2010: More interesting food shows that have appeared on ABC & SBS in the past few weeks that I’ve been watching. The latest series of Planet Food has been airing on ABC2 since October every Friday at 6:00pm.
Two more food shows from Germany have also started on SBS TWO in the past couple of weeks. On Wednesdays at 7:00pm, Sarah Wiener’s Culinary Adventure takes us to France for a tour of its regional foods, then on Fridays at 6:30pm in her second series, The Culinary Adventures of Sarah Wiener in Italy, Sarah travelled around Italy and cooked Italian regional foods.
Also just started airing a couple of weeks ago on ABC1 every Wednesday at 6:00pm, New Zealand-born Chef Bobby Chinn trotted around Asia experiencing local cuisines for his culinary series, World Café Asia.
On top of these shows, as I have mentioned in another post, ABC2 has just started to air Heston Blumenthal’s 2007 series, In Search of Perfection, on Sundays at 6:00pm. A must watch if you’re a Heston’s fan!
And lastly for the moment at least, series 2 of Luke Nguyen’s Vietnam begins its northern Vietnamese journey every Thursday night starting December 2, 2010 at 7.30pm on SBS ONE.

Annabel Langbein: The Free Range Cook
* Please note the Extra Recipes on the official website are available for 1 week only after the episode aired! So print them out as soon as possible if you like the recipes! They have now updated with new link for each episode’s Extra Recipes, so readily available any time now!
Ep 1 August 28, 2010: Fisherman’s luck…
Tea Smoked Salmon
Annabel Langbein’s Baked Lemon Grass and Chilli Chicken
Extra Recipe: Griddle Bread & Damper
However, the dessert recipes are not available, so here’s my loose transcripts of the two recipes from Ep 1…
Lemon Curd (Annabel Langbein)
Place a heatproof bowl on top of a pot of simmering water, making sure the water does not touch the base of the bowl. Into the bowl add 1 1/2 cups of sugar, 220g of diced butter, finely zested rind of a lemon and 1 1/4 cups of lemon juice from about 6 juicy lemons. Stir over heat with a wooden spoon until the sugar and butter melt. Whisk 6 large eggs together and stir into the lemon mixture, making sure the mixture does not boil. Cook, stirring all the time, for 3 to 5 minutes until the mixture lightly thickens. Test by running your finger over the back of the wooden spoon, it should leave a line letting you know that the mixture is cooked. Pour the lemon curd through a sieve to ensure the sauce is silky smooth and also to remove any flecks of cooked egg white that sometimes formed.

Strawberry Lemon Puff (Annabel Langbein)
Mark a large circle with a pencil on a piece of baking paper using the rim of an upturned bowl. Turn the paper over so you don’t get lead poisoning.
For the Choux Ring: Into a saucepan place 1/2 cup of water and 4 tablespoons of butter. Bring it to a rolling boil over medium heat. Dump 3/4 cup of flour into the mixture all at once, keep stirring over the heat for about a minute to cook out the flour enough so the mixture leaves the sides of the saucepan. Transfer the mixture to a cake mixer. Add a dessertspoon (or 2 teaspoons) of sugar and a dash of vanilla. Add 2 large eggs, one at a time, and beating well in between each one. Lift the beater and what you want is a mixture which actually breaks rather than forming one long thread of dough.
Dollop the mixture onto the prepared paper with a spoon in a ring shape within the marked circle. Then use a fork to spread the mixture so it cooks evenly and the fork lines encourage it to split on the top rather than breaking at the sides. Sprinkle 1/4 cup of almond slices over the ring of mixture. Bake at 200°C for about 12 minutes, then reduce the heat down to 180°C and bake a further 15 minutes until golden. Turn off the oven and leave it to cool for 15 minutes.
For the Creamy Lemon Filling: Take 1 cup of Lemon Curd and loosely fold it through 2 cups of whipped cream to create a marble effect.
To assemble the Strawberry Lemon Puff: Cut the Choux Ring in half horizontally. Into the bottom half of the ring, slather over with the lemon filling and pile on 2 dozens sliced large strawberries. Pop the top back on and rain over with icing sugar.

Ep 2 September 4, 2010: Whitebaiting for White Gold
The Ultimate Chocolate Cake
Twice Baked Whitebait Soufflés
Extra Recipe: Carol’s Whitebait Fritters
More loose transcripts, here are from Ep 2:
Strawberry Cloud Cake (Annabel Langbein)
Crunchy Base: Put 150g plain sweet biscuits into a large plastic bag and crush into crumbs using a rolling pin. Transfer the biscuit crumbs into a mixing bowl and add 1/2 cup desiccated coconut, 1 teaspoon cinnamon and 100g melted butter to hold it all together. Stir to combine and pour into a large round springform tin lined with baking paper (line base only). This makes it easy to get the cake out later. Press the crumbs firmly into the base of the tin so it holds nicely when you cut it.
Strawberry Cloud Filling: Into a mixing bowl put 250g strawberries (cut), 1 cup sugar, 1 teaspoon lemon juice, 1 teaspoon vanilla extract and 2 egg whites. If you bring the eggs to room temperature, you will find they fluff up much more quickly. Beat with an electric beater; the time it takes depends on how powerful your beater is. Keep beating until the mixture fluffs up like cloud and all the sugar has dissolved. Test by rubbing a little of the mixture between your fingers and you should not feel any grittiness. Spread the filling over the biscuit base in the tin. Freeze for 4 hours. Serve with berry sauce (see Berry Syrup recipe below) and fresh raspberries.

Berry Syrup (Annabel Langbein)
Into a saucepan place 3 cups fresh raspberries, 1/2 cup caster sugar and 2 tablespoons water. Give it an occasionally stir and bring it all to a simmer. Then take it off the heat and put it through a mouli to remove the pips, or if you don’t have a mouli, press it through a sieve.

Ep 3 September 11, 2010: To market, to market
Lamb Racks
Salsa Verde
Extra Recipes: Balsamic Vinaigrette, Lemon Dijon Vinaigrette, Walnut Vinaigrette
From Ep 3:
Individual Berry Crumbles (Annabel Langbein)
Allow about 1/2 cup raw fruit for each ramekin (about 1-cup capacity each) but you can be really flexible with this type of dessert by having either more crumble with less fruit or more fruit with less crumble. Often when you make crumble, the topping can become soggy from all the fruit juices. So mix 1/2 cup sugar with 2 teaspoons cornflour (enough for about 6 servings) and sprinkle evenly over the fruit; it will thicken the juices.
For the Crumble Topping: Mix 2 cups rolled oats, 1 cup ground almond, 1 1/2 cups brown sugar, 2 cups flour and 1 cup roughly chopped almonds. For extra flavour, add 2 teaspoons mixed spice and give it all a good stir before adding 250g melted butter. This topping can be kept in the refrigerator for up to a week, or you can freeze it.
Pile the Crumble Topping over the fruit and press it down firmly. You can keep the uncooked crumbles in the refrigerator if you make them earlier in the day and then bake them just before serving.

Ep 4 September 18, 2010: Cherry picking
Bacon and Egg Pie
Prawn and Mint Finger Rolls with Chilli and Lime Dipping Sauce
Tropical Marshmallows
Extra Recipes: Pickled Cherries, Nightcap Cherries
From Ep 4:
Chocolate Cherry Tiramisù (Annabel Langbein)
This is a terrific dessert that you can make well ahead of time. You will need 500g of fresh cherries, a large chocolate cake enough for about 9 cups of rough crumbs, and a cup of bottled berry juice or juice from a can of cherries, plus whipped cream and cocoa.
Start by separating 4 eggs. Mix 2 cups of mascarpone with the 4 egg yolks, then add 4 tablespoons of brown sugar and 1 teaspoon of vanilla. Beat with a wooden spoon until it is really smooth and creamy so that all the mascarpone is mixed through with the brown sugar and vanilla.
Beat the egg whites to soft peaks and fold gently into the mascarpone mixture. This makes it lighter and fluffier.
Have a large glass serving bowl ready. Break a whole chocolate cake (store-bought is fine) into rough crumbs, using about 3 cups of crumbs per layer, and place the first crumb layer into the base of the bowl. Drizzle over a third of a cup of bottled berry juice or juice from a can of cherries. If you are making this dessert for adults only, you can add some alcohol in as well, like cassis or brandy, to give it a bit of a kick. Spoon over half the mascarpone mixture, then some pitted cherries over the mascarpone mixture, you will need about 250g of cherries per layer. If you don’t have a cherry pitter, just cut each cherry in half and take the stone out.
Continue layering and finishing with the cake crumbs and the last of the juice. Top with whipped cream and a dusting of cocoa on top. Then place into the refrigerator and it will keep for hours.

The layers (top to bottom):
Cocoa (top)
Whipped cream
Cakecrumbs drizzled with juice
Cherries
Mascarpone mixture
Cakecrumbs drizzled with juice
Cherries
Mascarpone mixture
Cakecrumbs drizzled with juice (bottom)

Raspberry Cordial (Annabel Langbein)
Place 7 cups of sugar and 2 cups of water in a saucepan and bring it to a simmer, stirring until all the sugar is fully dissolved. It will take a while for all the sugar to dissolve.
Then add the zest of 3 lemons, 1 cup of lemon juice, 1 tablespoon of citric acid and 3 cups of raspberries and let it simmer for 5 minutes. You can flavour this base with any kind of fruit you like instead of raspberries. It is lovely with things like currants and elderflowers.
Once it is cool enough to handle, strain it through a mouli, or a sieve lined with muslin. Then pour it into sterilized bottles. They will keep in the refrigerator for months.
To make Ice Blocks: Add 1/4 cup of water for every cup of cordial and freeze.
To make Elderflower Cordial: Add 40 elderflowers to the hot syrup in place of the raspberries.

Ep 5 September 25, 2010: Show me the honey
Roasted Pepper Pesto
Honey Vanilla Panna Cotta
Extra Recipe: Tarragon, Honey and Mustard Marinade

Ep 6 October 2, 2010: The garlic harvest
Pistachio and Berry Ice Cream
Crunchy Home Made Fries
Extra Recipes: Asparagus and Fresh Rocket Risotto, Roasted Garlic
From Ep 6:
Vanilla Plum Cake (Annabel Langbein)
Cut 12 plums in half and take the stones out. Any kind of stone fruit is going to be really delicious in this cake, or berries are fabulous too as they have that lovely acidity that combines really well with the buttery sweetness of the cake.
Start by creaming 300g of butter with 1 1/2 cups of sugar. Creaming ensures the cake will be lovely and light. You need to beat it until it is pale and fluffy. Then add 3 eggs, beating well in between each one, and the finely grated rind of a lemon and a teaspoon of vanilla extract. Stir in one cup of buttermilk or yoghurt, and 3 1/2 cups of self-raising flour. Once you add the flour, you always want to mix it by hand and this applies to any kind of cake. Because if you beat it, the cake will be really tough and it will form those ugly peaks when you bake it.
Line a large roasting tin with baking paper, this amount is great for feeding a crowd. Or if you want, you can just make it in 2 smaller tins and freeze one for later.
Spoon the batter into the tin(s), spread it out evenly and then just smooth the top. Arrange the 12 de-stoned and halved plums on top of the batter, cut-side up, and don’t worry about pressing them in as they will sink into the cake as they cook. Then it is into the oven at 180°C for an hour.
As a finishing touch, dust some icing sugar over the top before serving.

Tropical Dream Mocktail (Annabel Langbein)
Fill a jug with 2 cups of ice cubes. Add a handful of mint leaves, 1 cup of coconut cream, 2 cups of pineapple juice and 2 cups of orange juice. Give it a good swirl and serve.

Ep 7 October 9, 2010: Fishing in Dusky Sound
Chilli Lime Salt
Silverbeet, Feta and Pinenut Roll
Crayfish Caesar Salad, Creamy Seafood Dressing, & Oven Baked Croutons
From Ep 7:
Chocolate & Cranberry Slice (Annabel Langbein)
Gently melt 350g dark eating chocolate – use the best quality you can for the very best flavour – over a double boiler, or just a heatproof bowl sitting over a pot containing a little boiling water.
While the chocolate is melting, line a small loaf tin with baking paper so the slice will be really easy to get out.
The trick to melting chocolate is not to overheat it. Once the chocolate starts to melt, the heat that is generated carries on heating the rest of the chocolate, so keep stirring until all the chocolate is melted.
Once the chocolate has melted, remove from heat and mix in 3/4 cup of sweetened condensed milk, stirring until it is evenly combined. Then add 2 teaspoons of vanilla extract, 3/4 cup of shelled pistachio, 1 cup of dried cranberries and 1/4 cup of icing sugar. Mix well.
The mixture will start to set very quickly but don’t worry about that. Just mould it with your hands as it is really malleable, and press firmly into the prepared lined tin. It takes just 30 minutes to set in the refrigerator.

Ep 8 October 16, 2010: Green grapes for verjuice
Sesame and Oregano Lavosh
Annabel Langbein’s Roast Pork with Fennel, Onions and Apples
Extra Recipes: Pears in Verjuice, Verjuice Nectarine Jelly

Ep 9 October 23, 2010: The big cheese
Caramelised Onions
Braised Oxtails with Star Anise
Parsnip and Carrot Mash from Annabel Langbein
From Ep 9:
Homemade Crème Fraîche (Annabel Langbein)
To start, gently warm 2 cups of fresh cream; making sure you take it off the heat before it gets too hot. You just want to take the chill off the cream because that will allow the culture to develop.
Add 3 tablespoons of buttermilk to the lukewarm cream. It may look lumpy and unattractive but what it is going to do is transforms that cream into luscious crème fraîche.
Then all you have to do is to tip the mixture into a clean glass jar, cover it with the lid and give it a good shake. Let the covered jar sit on the bench overnight and then put it in the fridge. It will keep for 10 to 12 days.

Homemade Flaky Pastry (Annabel Langbein)
Grate 220g of chilled butter and then freeze the grated butter for at least 30 minutes.
In a mixing bowl, combine 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of salt and the 220g of grated frozen butter. Rub the grated butter into the flour mixture just to the point of rough crumbs. Having the butter already grated means you don’t have to do much work. The whole trick here is to keep it as cold as possible because that’s what make it really flaky. Add 1/4 cup of chilled water and mix it into a dough using a bread knife in the beginning, only using your hands in the final moment. Take care not to overwork the dough or the pastry will be tough. Alternatively, you can whiz it all up in a blender if you prefer.
Then you roll it really thinly into a big disc between two sheets of baking papers, about 5mm thick. With pastry, you don’t want to roll it too thick otherwise it gets gluggy in the bottom.
The pop it back into the fridge (with the pastry disc still wedged between the baking papers) to keep it cold at all time before using.

Caramelised Onion and Feta Cheese Tart (Annabel Langbein)
Take the chilled Homemade Flaky Pastry (see recipe above) disc from the fridge and peel off the baking paper on top.
Spread over 3 cups of Caramelised Onions (see link above), leaving a decent border around the edges. Then crumble over 150g of feta.
Fold the rim of pastry around the edges in little folds to cover the outer edges of the filling, leaving an uncovered circle of filling in the centre. If you want, you can bake it in a tart tin, but this free-form tart feels more rustic.
Then a sprinkle of thyme over the filling and into the oven at 220°C for 15 minutes. Then reduce the heat to 180°C and cook it for a further 30 to 40 minutes until golden and crisp.
Serve it up in wedges with a garnish of salad greens. It makes the most wonderful weekend lunch.

Ep 10 October 30, 2010: A good egg
Chilli Jam
Bean and Peanut Salad
Annabel Langbein’s Mayonnaise and Roasted Garlic Aioli
Extra Recipes: Roasted Pepper and Asparagus Frittata; Goat Cheese and Spinach Souffles
From Ep 10:
Coconut Pavlovas (Annabel Langbein)
Preheat oven to 160°C (don’t use the fanbake setting). Line a baking tray with baking paper.
Make sure the bowl and beater of your food processor or electric mixer is clean and dry without a skerrick of fat. Separate 6 eggs at room temperature and place the egg whites in the food processor or electric mixer. Add a pinch of salt and 1 1/2 cups of caster sugar and beat for about 10 minutes until shiny, glossy and very thick.
Beat in 2 teaspoons of cornflour and 1 teaspoon of vinegar for a few seconds, then quickly and lightly fold in 1 cup of coarse-thread coconut and 1 teaspoon vanilla (do not beat as the oils in the coconut may deflate and soften the mixture).
Drop big spoonfuls of the mixture onto the prepared tray, making 6 to 8 individual pavlovas. The thicker you make them the more marshmallowy they will be in the middle. If you make them thinner they will be chewier.
Swirl the top into a spiral pattern with a fork or spatula. Bake for 10 minutes then turn the oven down to 130°C and bake for a further 1 hour, until the shell is crisp to the touch. Turn off the oven and leave the pavlovas to cool in the oven for at least 2 hours. If you’re not serving them the same day you can store them in an airtight container for up to a week. They can also be frozen for later use.
To serve, whip 300ml chilled cream until it forms soft peaks when the whisk is lifted from the bowl. Place spoonfuls of whipped cream on top of the pavlovas and spoon the Tropical Fruit Salad over the top.

Tropical Fruit Salad (Annabel Langbein)
Cut the skin and fibrous eyes from 1/2 a pineapple, then remove the centre core and cut the peeled flesh into tiny batons. Peel 3 kiwifruit and cut the flesh into tiny dice. Mix together with the pineapple and the pulp from 4 passionfruit. You may add in 1 tablespoon of sugar if you preferred to bring out all the fruit juices.
Tropical Fruit Salad can be kept for several hours in the fridge and brought back to room temperature before serving as these fruit will not discolour.

Ep 11 November 6, 2010: Beer matching
Vegetable Pakoras
Espresso Hazelnut Ripple
Extra Recipes: Cucumber, Yoghurt and Mint Raita; Papaya with Coriander and Lime

Ep 12 November 13, 2010: The country show
Harvest Tomato Sauce
Busy People’s Bread
Potato Gratin with Gruyere and Garlic

Ep 13 November 20, 2010: High country muster (final episode)
Pear, Walnut and Haloumi Salad
Spicy Rub
Extra Recipe: Harissa
From Ep 13:
Sticky Buns (Annabel Langbein)
For the dough: Melt 1/2 cup of butter and while it is hot, add 2 cups of milk. This is the important bit, to get the mixture to room temperature. The reason you melt the butter is that it warms up the milk enough to start the yeast action working. Add 3 teaspoons of yeast, 3/4 cup of sugar and give it a stir.
Whenever you are making bread, you always want to use a high-grade or high-protein flour. This doesn’t mean the flour is any better quality, it just means it has more gluten in it to give the bread that stretchy quality and texture.
Place 6 cups of high-protein flour in a big mixing bowl with a teaspoon of salt. Make a well in the dry ingredients and add the liquid. Give it a stir and when it starts to come together, turn it out onto the board and begin to knead it. Knead until it starts to get silky smooth, about 30 to 40 strokes. If it gets too sticky to work with, add a little bit more flour, but really hardly any at all. The nicest thing about bread, the thing that makes it really light is having the dough quite moist.
Leave the dough to rise, covered with a tea towel, somewhere warm until it doubles in size.
You only need half the dough to make Sticky Buns. The rest will keep happily in the fridge for a few days.
This dough is a very useful recipe. For Easter or Christmas, roll out the dough and fill with fruit mince and chocolate. Roll up tightly into cylinder and coil the cylinder into a big scroll and bake, then slice to serve.
Or cut triangles of rolled-out dough and top each triangle with a tablespoon of custard and half a stewed apricot, then bake until golden.
To make Sticky Buns: Roll the dough out on a lightly floured board into a large rectangle about 1/2 cm thick.
For the filling, spread softened butter onto the dough. You can use as much or as little butter as you want. The more you use the more delicious it tastes but this is just an occasional treat, not something you make everyday. The mix a tablespoon of cinnamon with 1/2 cup of sugar and sprinkle the mixture all over the dough.
Roll it up tightly along the longest edge to form a big cylinder and then cut pieces about 4cm wide.
Arrange them, cut-size up, in your tin (lined with baking paper) with a little space between each so they can expand as they cook. Leave them to rise a little bit and then into the oven pre-heated to 240°C. It only takes 12 minutes to cook.

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More Annabel Langbein’s recipes:
Annabel Langbein’s Quick Recipes: Spicy Asian Broth; Chicken Tom Kar; Seafood Tom Yum; Bruschetta Bases & Toppings
Winter Lentil Soup
Salsa Verde; Balsamic and Red Onion Confit; Horseradish Cream; Grilled Feta and Vegetables; Pear and Almond Tarts
Flash-Roasted Salmon with Chilli Lime Glaze
Moroccan Chicken and Chickpea Salad
One Minute Trifle, Layered Berry Parfait
Bread Puddings With Apples & Craisins
Sourdough Loaf
Cheesed Off – Annabel Langbein tries her own hand at some delicious cheese types.
Biscotti
Limoncello
Meringues
Layered Berry Parfait
Quail Egg & Fennel Sausage Roll
Mini Chicken Tortilla Cups
Smoked Chicken Salad with Orange-Cashew Nut Dressing
Mussel & Zucchini Fritters
Summer Salad with Smoked Tomato Aioli
Green Tomato Pickles / Asian Pickles
Chilli Jam
Pan-Fried Fish with Harvest Slaw
Market Noodle Salad
Spiced Apple Cake
Amy’s Apple Butter
Blackjack Hot Sauce
Tuscan meatballs in mushroom-tomato sauce
Roasted mushroom salad
Slow roasted breakfast mushrooms
Blue cheese and pine nut-stuffed mushrooms
Mushroom ragout with poached eggs
Useful mushroom sauce
Mushroom and pork stir-fry
Mushroom-chicken tom yum soup
Mushroom toasts
Red wine mushroom risotto
Chicken schnitzels with Waldorf salad
Chicken with pomegranate and walnut sauce
Warm chicken liver salad with hazelnuts

Spicy Squid salad with grapefruit & avocado
Hibiscus tea
Mussels florentine
Double-baked spinach & blue cheese souffles
Grilled lamb with spring burghul salad
Rocket Pasta with chilli & garlic
Peach and passionfruit cheesecake
Preserved passionfruit syrup
Tropical marshmallows
spring herb omelette
5-spice pork with spring vegetables
Night-cap Cherries
Turkish Honey Rumpot
Spiced Oranges
Brown sugar rum glaze

Miso grilled salmon
Corn and mushroom salsa
Grilled veges with sesame sauce
Quinoa salad with tomato dressing
Beetroot and Feta Tarts
Balsamic Beetroot Relish
Pork, Duck and Cognac Terrine
Smoky Jo Bean and Chorizo Soup
Fresh Pineapple Salsa
Speedy Apple Cider
Roasted cauliflower and blue cheese soup
Oysters with Kilpatrick topping
Asparagus with walnut crema

Christmas snowballs
Gingerbread cookies
Sweet shortcut pastry

For more of Annabel Langbein’s recipes in 2011, please click here.

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New Zealand’s Episodes & Recipes
Ep 1 August 28, 2010: Fresh pickings…
Bacon and Egg Pie
Prawn and Mint Finger Rolls with Chilli and Lime Dipping Sauce
Tropical Marshmallows
Extra Recipes: Pickled Cherries, Nightcap Cherries
Ep 2 September 11, 2010: To market, to market…
Lamb Racks
Salsa Verde
Extra Recipes: Balsamic Vinaigrette, Lemon Dijon Vinaigrette, Walnut Vinaigrette
Ep 3 September 18, 2010: Show me the honey
Roasted Pepper Pesto
Honey Vanilla Panna Cotta
Extra Recipe: Tarragon, Honey and Mustard Marinade
Ep 4 September 25, 2010: A good egg
Chilli Jam
Bean and Peanut Salad
Annabel Langbein’s Mayonnaise and Roasted Garlic Aioli
Extra Recipes: Roasted Pepper and Asparagus Frittata, Goat Cheese and Spinach Souffles
Ep 5 October 2, 2010: Fishing in Dusky Sound
Chilli Lime Salt
Silverbeet, Feta and Pinenut Roll
Crayfish Caesar Salad, Creamy Seafood Dressing, & Oven Baked Croutons
Extra Recipes: no extra recipe?
Ep 6 October 9, 2010: Harvesting garlic
Pistachio and Berry Ice Cream
Crunchy Home Made Fries
Extra Recipes: Roasted Garlic, Asparagus and Fresh Rocket Risotto
Ep 7 October 16, 2010: Green grapes for verjuice
Sesame and Oregano Lavosh
Annabel Langbein’s Roast Pork with Fennel, Onions and Apples
Extra Recipes: Verjuice Nectarine Jelly, Pears in Verjuice
Ep 8 October 23, 2010: The big cheese
Caramelised Onions
Braised Oxtails with Star Anise
Parsnip and Carrot Mash from Annabel Langbein
Ep 9 October 30, 2010: Salmon Fishing
Tea Smoked Salmon
Strawberry Lemon Puff
Annabel Langbein’s Baked Lemon Grass and Chilli Chicken
Extra Recipe: Griddle Bread & Damper
Ep 10 November 6, 2010: Beer matching
Vegetable Pakoras
Espresso Hazelnut Ripple
Extra Recipes: Cucumber, Yoghurt and Mint Raita; Papaya with Coriander and Lime
Ep 11 November 13, 2010: A & P heroes
Harvest Tomato Sauce
Busy People’s Bread
Potato Gratin with Gruyere and Garlic
Ep 12 November 27, 2010: White gold
The Ultimate Chocolate Cake
Twice Baked Whitebait Soufflés
Extra Recipe: Carol’s Whitebait Fritters
Ep 13 December 4, 2010: High country muster (final episode)
Pear, Walnut and Haloumi Salad
Spicy Rub
Extra Recipe: Harissa

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10 Comments »

  1. I have just watched an episode of Food Lovers Guide in which the show’s host visits a Community Centre in Perth. Migrant ladies of all nationalities meet to cook and share. I’d love to know which community hall they were meeting. Can anyone advise?

    Comment by Rebecca — September 3, 2010 @ 8:26 pm | Reply

  2. i have watched the two episodes of Annabel Langbein, the free range cook, shown on the ABC and have really enjoyed watching her show. everything she has made looks delicious, and i am definitely going to make the strawberry cloud cake. this is one show i intend not missing.

    Comment by Elizabeth — September 9, 2010 @ 4:10 pm | Reply

    • Agreed, I also enjoy the show very much 🙂 It is a shame they don’t put up all the recipes though…

      Comment by SeaDragon — September 11, 2010 @ 7:40 am | Reply

  3. I just love The Free Range cook series, fresh, great easy recipes love you Annabel, keep the great show going I want to see more!!
    Diane

    Comment by Diane Johnson — September 30, 2010 @ 9:38 pm | Reply

  4. Does anyone remember the name of a show on ABC or SBS that featured a brother and sister reliving the food of the 1700’s and 1800’s? They had to dress and eat everything from the year that they featured. If so, is it available on DVD?

    Comment by Donna Wacher — December 12, 2010 @ 1:00 pm | Reply

    • I think you may be thinking of Supersizers Go… on SBS. The two presenters are restaurant critic Giles Coren and writer and performer Sue Perkins. Sorry, can’t help on whether the series are available on DVD or not. But I’m sure SBS ONE or TWO will repeat the 2 series again in the near future.

      Comment by SeaDragon — December 12, 2010 @ 2:38 pm | Reply

  5. Love your TVshow Annabel,refreshingly different,Ilike the way that you cook on a bench top gas ring,it reminds me of when my husband and I lived on and sailed boats and cooking at sea wasn’t always easy, but my passion for cooking and enjoying home(BOAT)meal never detered me from making Pizza or Linguine with Cherry Tomatoes and smoked mussels. TRISH from Australia

    Comment by Trish Viner — November 12, 2011 @ 12:27 pm | Reply

  6. Please help. Not sure how old the episodes are before we get to see them in South Africa. I was watching a show (Cherry picking picnic?) One of the recipes was for skewered chicken thighs in with a yoghurt recipe. I’m having difficulty finding it can you help?

    Thank you
    Foziah Abbas
    Durban
    South Africa

    Comment by Foziah Abbas — January 13, 2012 @ 7:14 pm | Reply

    • I guess you are referring to Annabel Langbein’s show? Unfortunately not all the recipes shown in her TV series were available online, but she has a cookbook based on the show which will include all the recipes from the show, hope this helps. As I don’t have that cookbook myself, I have no access to that recipe too. Maybe try your local library.

      Comment by SeaDragon — January 14, 2012 @ 7:44 pm | Reply


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