According to that font of all knowledge, Wikipedia, bread dates back to the Neolithic era. Tonight plain, old, ordinary bread, will be turned into: bread salad with fennel bulb and blue cheese; an autumnal warm bread salad; and a three course bread extravaganza of sourdough with olive oil, bread and jamon salad with blue eye trevalla, and scotch fillet sandwich with tomato and wasabi butter.
First up, the dish from Hong Kong:
Bread Salad with Fennel Bulb and Blue Cheese
Ingredients :
Serves 4 to 6
1/3 x crusty whole wheat French bread stick cut into cubes,(about 4 cups bread cubes)
20 x cherry tomatoes cut in halves
3/4 cup coarsely-chopped Italian parsley
1/2 x sweet onion cut into 1/2" pieces
1/2 sm fennel bulb trimmed, and cut into small pieces
1 cup raw young corn kernels
1/3 cup crumbled mild blue cheese
3 tbl extra-virgin olive oil
2 tbl white balsamic vinegar
Freshly-ground black pepper to taste
Method :
• Place bread, tomato, parsley, onion, fennel, corn and blue cheese in large bowl. Toss until mixed. Add oil and toss again. Add vinegar and toss. Taste and add pepper. Serve immediately.
• Comments: Use just enough vinegar and oil to flavor and moisten the vegetables and bread, avoiding a soggy mixture. Substitute vegetables as they appeal to you at the market; you'll need a total of 3 1/2 to 4 cups diced vegetables for this salad.
With the evenings starting to cool off just a little in Brisbane, a warm salad seemed to be just the ticket.
Autumn warm bread salad
Ingredients:
Serves 6 to 8
1 Spanish onion, cut into thin wedges
400g small Jap pumpkin, cut into thin wedges
450g kipfler potatoes
2 bunches Dutch carrots, trimmed and halved lengthwise
1 head of garlic, separated
125ml extra virgin olive oil
45ml red wine vinegar
1/2 a loaf of unsliced rye bread, roughly torn (a sourdough rye with onion and caraway was used for this recipe)
1 head of radicchio, leaves separated and coarsely torn
Method:
• Preheat oven to 180C. Combine onion, pumpkin, potato, garlic, 40ml olive oil and 1tsp vinegar in a large bowl. Season to taste with sea salt and freshly ground black pepper.
• Scatter the vegetables over the base of a large roasting pan and roast for 45 minutes or until cooked and golden.
• Put the bread pieces in a single layer over a separate roasting pan. Drizzle with 2 tbsp of olive oil. Ten minutes before the vegetables are done, place the bread in the oven until golden and toasted.
• Combine the vegetables and bread and add the radicchio. Combine the remaining olive oil and vinegar and drizzle over the salad and toss to combine. Serve immediately.
• Comment: This salad is great with a steak or roast.
This week, Sydney has provided three courses of bread. Each with a matched wine...yes, we know he's just showing off.
Starter - Sourdough and olive oil
Wine Match - Piper Hiedsick Brut Champagne
Ingredients:
Soy and linseed sourdough
Extra virgin olive oil
Method:
• Slice bread
• Serve with olive oil
Entree - Bread and jamon salad with Blue Eye Trevalla
Wine Match - Helm 2006 Riesling (Canberra region)
Ingredients:
Small fillet Blue Eye Trevalla
8 sliced baby roma tomatoes; seasoned
1 lebanese cucumber; sliced
1 small red chilli; de-seeded
handful of parsley
handful of torn basil
6 red oak lettuce leaves
2 slices soy and linseed sourdough; toasted
15g butter
extra virgin olive oil
balsamic vinegar
2 slices jamon iberico
Method:
• Line bowl with red oak lettuce
• Combine roma tomatoes, cucumber, parsley, basil and place in center of bowl.
• Tear toasted sourdough and scatter
• Tear proscuitto and scatter
• Melt butter in pan
• Panfry blue eye trevalla; skin side first; basted in butter and juice
• Serve on top of salad
• In remaining butter, sautee chilli
• Serve on top of blue eye trevalla
• Drizzle salad with extra virgin olive oil and balsamic vinegar
Main - Scotch fillet sandwich with tomato and wasabi butter
Wine Match - Shaw Vineyard Estate Cabernet Sauvignon 2006
Ingredients
Scotch fillet steak
2 slice soy and linseed sourdough
50g unsalted butter
3 semi-dried tomatoes
1 tablespoon fresh tarragon
2 teaspoons of wasabi
green beans; steamed
Method:
• Combine butter, semi-dried tomatoes, tarragon and wasabi.
• Mix with a blender to form a paste
• Roll mixture in glad wrap to form a log; refrigerate until solid
• Season and grill steak medium-rare
• Toast sourdough slices
• Layer steak on sourdough
• Slice tomato butter; serve on steak
• Serve with steamed green beans.
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