GEWURZHAUS SPICE SHOP

I recently went to Melbourne to interview Maria at the spice shop.

This interview was aired on Sat. 12th March and Thurs. 17th March.

Here are some photos of the  Spice shop.

And dont forget to enter for the voucher Maria has provided. 

EASY CHICKEN NOODLE SOUP

Chicken soup is like food for the soul and this one will give you an instant pick-me-up.

Ingredients (serves 4)

• 2 tbs olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 large stick celery, thinly sliced
• 1 medium potato, peeled and diced
• 6 cups (1.5 litres) chicken stock
• 300g chicken breast fillets, diced
• 50g dried spaghettini pasta, broken into 5cm pieces
• 2 tbs chopped flat leaf parsley leaves
• Thick wholegrain toast, to serve

Method

1. Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.

2. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.

3. Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.

Notes

· Tip: Freeze leftover soup in single serve containers and keep for an "instant" meal. It's quicker to defrost small quantities.

LEMON & VANILLA BEAN PANNACOTTA WITH FRESH BERRIES

2 sheets leaf gelatine
600mls thickened cream
100grms caster sugar
2 vanilla beans
Zest of one lemon
200grms fresh mixed berries
50mls sugar syrup

Method

Soak leaf gelatine in ice water to soften

Place cream, sugar, vanilla seeds and pods, lemon zest in a pan and heat over low heat for five minutes, squeeze softened gelatine of excess water and add to the pan with the rest of the ingredients

Stir until gelatine has dissolved, strain and pour into moulds(120mls) and refrigerate for 4 hours before serving

Heat sugar syrup in a pan then add fresh berries and chill until serving

CRISPY GREEK LEMON CHICKEN WITH ROASTED BEETROOT

• 1 free-range chicken, backbone removed & butterflied open (Or you can use a chicken maryland cut per person)
• 2 cloves garlic, peeled & finely chopped
• 80g unsalted butter, at room temperature
• 1 tbsp chopped oregano leaves
• 1 tbsp chopped flat leaf parsley
• Freshly ground pepper & salt, to taste
• 2 lemons
• 3 brown onions, peeled & sliced into thick rings
• 4 sprigs thyme
• 440g can Baby Beets, drained,with the juice reserved
• 6 cloves garlic, unpeeled
• 8 potatoes, boiled until tender then crushed flat using a potato masher to pop the surface
• ½ cup extra virgin olive oil

Method

Lay chicken on a flat surface and carefully lift the skin away from the flesh to make small pockets between the breast, legs and thighs. Combine garlic with butter, oregano and parsley and season to taste. Using fingers, stuff the butter mix under the skin in pockets throughout the chicken. Thinly slice one of the lemons and slide slices under the skin with the butter.

Place onion rings on the base of a baking dish and arrange chicken on top. Massage chicken with pepper and salt and drizzle with half the olive oil. Squeeze juice from the remaining lemon over the chicken. Scatter the baby beets, garlic cloves and smashed potatoes around the chicken and pour the remaining oil over the beets and potatoes. Add 100ml water to the base of the baking dish.

Bake in a hot preheated oven of 220ºC for 1 hour. The chicken will be brown and crisp and the baby beets and potatoes just sensational. Serve with a salad and crusty bread to mop up the juices.

PERFECT LEMONADE

 

• 1 cup sugar (can reduce to 3/4 cup)
• 1 cup water (for the simple syrup)
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)

Method

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice, sliced lemons. Serves 6.

LEMON CUPS

 

• · 2 teaspoons lemon zest
• · 4 to 5 lemons
• · 3/4 cup fresh lemon juice (from the lemons)
• · 3 1/2 cups water
• · 1 1/4 cups sugar
• · Mint leaves and lemon zest for garnish

Scrape 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them retaining the cup shape. Measure 1 cup, reserving the rest.

Use a melon baller to remove any remaining pulp. Slightly trim the bottom of each lemon cup so it sits flat, then set them on a plate, cover, and place them in the refrigerator.

In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved. Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.

Transfer the liquid to a mixing bowl and allow it to cool to room temperature. Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight. Use a fork to break up the ice, then stir it until fluffy.

Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you're ready to serve. You can garnish with a mint leaf and lemon zest before serving. Serves 8 to 10.