Langham Masterclass MF&WF – dessert

Bougatsa – filo pastry parcels filled with custard – with roasted figs

1 pkt filo pastry
3 eggs
½ cup castor sugar
1 cup semolina
½ teaspoon vanilla paste
1 ½ litres full fat milk (warm)
grated zest of one lemon
1/3 cup melted unsalted butter for brushing
icing sugar and cinammon for dusting or
sugar syrup.

Sugar syrup

2 cups water
1 ½ cups castor sugar
lemon peel

Roasted figs

500 grams fresh figs
2 tablespoons thyme honey
1 tablespoon unsalted butter
ground cinnamon
shelled pistachios for serving

Preheat the oven to 180°C.

To make the custard beat the eggs with the sugar until light and creamy.  Add the semolina and vanilla and mix well.  Pour into a large saucepan and slowly add the milk stirring all the time over the heat.  The custard will thicken and be smooth.  Set aside to cool.

Lightly grease a muffin tray with some melted butter.

Lay out the filo sheets and cut into about 14 x 14 cm squares.  Gently place a square into the prepared pan and brush with some melted butter.  Repeat this until you have placed 4 squares into each muffin mould.  There should be excess filo, enough to bring together in the middle, press together gently, to make a parcel.

Place a heaped tablespoon or two into the filo prepared moulds, bring the filo together and pinch to close and seal.

Brush with some melted butter and place in the oven.  Bake for about 20-30 minutes or until golden.

Remove from the muffin tray carefully.

Prepare the figs by trim the stems and cutting into half lengthways.  Place onto a baking tray lined with baking paper and place a very small piece of butter in each fig,   drizzle with honey and sprinkle with cinnamon.  Roast in a 200°C oven for 10-15 mins or until the figs have softened.

Prepare the syrup by bringing to the boil the water and sugar and a little lemon peel and simmer for about 10 minutes.

Serve the bougatsa with roasted figs, a gently drizzle of syrup and some pistachios.

You can also dust with some icing sugar and cinnamon if preferred over the syrup.

Langham Masterclass MF&WF

Stuffed zucchini with avgolemono

8 white (Lebanese/white) zucchini
200 grams beef mince
¾ cup medium grain rice
2 heaped tablespoons chopped parsley
1 heaped tablespoon chopped mint
1 teaspoon chopped dill
1 tablespoon tomato paste or ½ cup tomato passatta
olive oil
salt and pepper

Avgolemono (Egg and lemon sauce)

2 eggs
juice of 1 lemon
juice from stock

Prepare the zucchini by washing and trimming the stalk end.  Carefully remove the pulp using a teaspoon or knife, making sure not to pierce the other end, and set aside.

Place the mince, rice, tomato paste and herbs into a bowl and season. Mix well using your hands and fill the hollowed out zucchini.  Place the filled zucchini into a large pan, add 1 cup water and a teaspoon of the tomato paste and drizzle with a little olive oil.

Cook slowly on the stove top, keeping an eye on it, for about an hour or until cooked.

Prepare your avgolemono. Lightly beat the egg whites in a small bowl using a fork, once frothy add the yolks and keeping beating   Add lemon juice gradually.

Slowly add a little stock into the egg and lemon mixture beating all the time, add a little more stock, continue mixing.  Pour the egg and lemon sauce over the zucchini stirring well so it doesn’t curdle.

Delicious served on its own with some fresh crusty bread.

Langham Masterclass – Melbourne Food & Wine Festival

What an inspiring weekend it was, demonstrations, discussions and tastings at the Chefs Masterclass at Langham Melbourne.

I feel immensely privileged to have been part of the Chefs Masterclass amongst some of the world’s best culinary masters…it was so much fun.  Chocolate masterpieces created by Johnny Iuzzini, inspiring discussions together with delicious seafood by Mauro Uliassi and so much more.

Hope everyone that came to my session enjoyed it as much as I did.

Here are the recipes that I prepared on the day…Mary x

Kakavia – Fishermans stew

500 grams fish fillets (I like to use snapper)
1 small whole fish, cleaned
1 whole garlic clove
6 black pepper corns
1 brown onion, peeled and sliced
3 tomatoes, peeled and chopped
3 sticks celery, cleaned and sliced
3 carrots, peeled and sliced
3 potatoes, peeled and chopped into chunks
2 cloves garlic, finely diced
2 bay leaves
olive oil
salt and pepper, to taste
1 generous tablespoon chopped parsley
1 lemon

In a large saucepan place the whole fish and cover with about 1½ litres of water.  Add the whole garlic clove and season with salt and add peppercorns. Bring to the boil and simmer for 20 minutes or until the fish is cooked and  tender. Using a slotted spoon carefully remove the fish, garlic and peppercorns.  Clean the bones from the fish and put flesh aside to be added to the soup later. Strain the stock.

In a large pot sauté the onions in a little olive oil.  Add the celery, garlic and tomatoes and cook until soft, should only need 4 – 5 minutes.  Add potatoes and carrots, bay leaves and season well.  Add the fish stock (there should be about a litre, if not add some water) and simmer gently for 30 minutes.  Add the fish fillets and flesh from the stock and simmer for a further 20 minutes.  When cooked remove some of the potatoes from the soup and mash with a fork then add them back to the soup.

Add the parsley and a squeeze of lemon.  Serve hot with fresh crust bread.