Posts Tagged ‘cooking with ILVE’

Roasted Duck Breast with Tamarind-Chilli Sauce

In an exclusive extract from her new cookbook , Janet De Neefe shares one of her favourite recipes with ILVE.

“I adore the marriage of palm sugar and tamarind, two distinct, gutsy flavours: sweet and sour but decidedly complex and charming. Enter shrimp paste and you have Madame Salty with loads of personality! I decided these cheeky divas would be a great match for crisp roasted duck. The sauce is rather like the dressing for Rujak but with a dash of sesame oil. See what you think!” - Janet De Neefe

Ingredients

• 1 tablespoon coriander seeds

• 1 tablespoon sea salt

• slice of shrimp paste equivalent to 1 teaspoon

• 4 duck breasts, skin on (about 300g each)

• 2 baby leeks, cut into chunks

• 1 medium carrot, cut into large chunks

• 3 red shallots, peeled

• 2 lemongrass stalks, bruised

• 625ml chicken stock or water

• fried shallots to garnish

 

Tamarind-Chilli Sauce

• 750 ml chicken stock

• 2 tablespoons wet tamarind pulp dissolved by hand in 80 ml water, strained

• 2 tablespoons fish sauce

• ½ cup grated palm sugar

• 3 long red chillis, seeded and finely sliced

• 1 teaspoon sesame oil

Serves 4


Preheat the oven to 180°C.

Put the coriander seeds, salt and shrimp paste in a mortar and grind to a mixture resembling coarse sand. Rub the mixture all over the duck breasts.

Put the leek, carrot, whole shallots and lemongrass in a baking dish. Pour in the stock or water and add the duck breasts skin- side up on top of the vegetables. Roast in the oven for 11⁄2 hours. Top the dish up with a little water during cooking if it looks dry (although the juices should reduce as they will be added to the sauce to give depth).

While the duck is cooking, prepare the sauce. Put the stock, tamarind liquid, fish sauce and palm sugar in a saucepan and bring to the boil. Reduce the heat to a simmer and cook until reduced to a glossy, gravy-like sauce.

When the duck is cooked, remove it from the dish and cover with foil. Pour the juices from the dish into the sauce and add the chilli and sesame oil. Simmer for another minute and taste for a good balance of flavours.

Serve the duck breasts drizzled with the sauce and topped with fried shallots.

 

Recipe courtesy of BALI: The Food of My Island Home by Janet De Neefe. Published by PLUM. RRP$59.99. Available in all good bookstores from November 8.

 

 

 

 

 

 

 

 

 

WIN a signed copy of BALI each day from November 7 to 11 on the ILVE Facebook.

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

 

 

 

 

An ILVE look at – Bali: The Food of my Island Home

It is of little doubt that Bali is one of our most popular travel destinations. It is a country full of warm and welcoming people, a culture rich in tradition and, of course, an array of mouth-watering foods…

At ILVE, we are very excited to have been able to get a sneak peek at the new cookbook from Janet De Neefe – , prior to it’s national launch on November 8th. We are also very happy to say that from November 7th, we will we featuring two recipe extracts on the ILVE blog, as well as be giving away a signed copy of the book each day for the working week, via the ILVE Facebook page. Stay tuned for that! Special thanks also to Pan MacMillan and Plum for the books and recipes to come!

Here’s how Janet came to be such a renowned figure in the culinary world…

26 years ago, Janet De Neefe travelled from Melbourne to Bali, and never quite made it back home. Janet fell in love – with the people, the culture, the cuisine and since then, she has been collecting Balinese and Indonesian recipes, teaching local cooking methods and immersing herself in the colour and vibrancy of all that Balinese food has to offer. Janet owns two of Ubud’s top restaurants, Casa Luna and Indus, and is the director of the annual Ubud Writers and Readers Festival.

In Bali: The Food of my Island Home, Janet explores the daily life and culture of her much-loved island paradise and its colourful cuisine. It is the perfect summer entertaining cookbook, with several dishes to be prepared and eaten together.

Recipes are accompanied by insights into the local culture, while key Balinese ingredients – such as kencur, candlenuts and shrimp paste – are explained in an extensive glossary. There are the well-known dishes such as Gado Gado and Chicken Satay, while more unusual offerings include Pork Spare Ribs with Tomato Sambal, Minced Prawns and Coconut in Banana Leaves, and Black Rice and Tangerine Tart.

More than simply a cookbook, Bali is

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also an incredible photographic journey. The accompanying recipe images are simply stunning. Here is a couple to see what we mean!

 

Book cover and images courtesy of BALI : The Food of My Island Home by Janet De Neefe, published by PLUM. RRP$59.99. Available in all good bookstores from November 8.

To view

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ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

 

Bill's Everyday Asian – an evening at ILVE with Bill Granger

Last night at the ILVE Sydney showroom we were honored to host a special event for our friendly Leichhardt neighbours, Shearer’s Bookshop.

A sold out assembly of 70 passionate cookbook buyers and foodies were in attendance to celebrate the new recipe collection from Sydney favourite Bill Granger, Bill’s Everyday Asian.

Bill Granger has long taken pride in presenting delicious food that is simple, fresh and irresistible to look at. Aside from some everyday kitchen tips such as removing the backbone from a whole chicken and a recommendation for the best mortar and pestle a kitchen can have, Bill bestowed upon the eager listeners his easygoing approach to food and his philosophy to cooking and ingredients, perhaps best summed up in his new book when discussing his Asian pantry…

“For those of you who know me it probably won’t come as a big surprise to learn that I’m not a great believer in using a million ‘essential’ ingredients, even for Asian-style cooking. I’ve been through the phase of wanting to be authentic down to the last detail but, these days, I’m a lot more mellow. If you’re in an ‘obsessive foodie’ phase – which, online casino nbso by the way, there’s nothing wrong with, love every minute when I’m there – then please, be my guest and trawl round your closest Chinatown looking

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for lotus root and lily buds. But otherwise the following list should carry you happily through most of the recipes in this book.” (Extract from Bill’s Everyday Asian, by Bill Granger, HarperCollins, $49.99. Available from all good bookshops.)

In Bill’s own words, it’s a philosophy that stems from the joyous flavours and simple ingredients of casino his other great food love, Mediterranean cooking. On At first sight horoscope best-horoscope.com sign seems to be sunk in financial issues and daily wants, but this impression is deceptive usually. that one, we hear you Bill!

Special thanks again to Bill and the super team at Shearer’s Bookshop for making last night happen. If you’re after a signed copy of Bill’s Everyday Asian, drop in and see the crew at Shearer’s or buy online here while stocks last.

Check out some shots from the event, it’s a shame the amazing smells of cooking don’t come across in photos!

To view ILVE’s full selection of premium kitchen appliances visit www.ilve.com.au, visit your nearest showroom or selected retailer.

For your chance to WIN a signed copy of Bill’s Everyday Asian, leave us a comment below and tell us your Asian cooking dream. Be sure to leave your name and an email address. The most creative answer wins! Entries close 5pm EST on Friday October 28. Winner will be notified via email on Monday October 31.

 

 

Giovanni Pilu’s Slow Roasted Spring Lamb with Broccolini

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(Agnello arrosto con broccolini)

 

Ingredients

 

• ½ baby spring lamb leg, approx 3kg

• 12 garlic cloves

• 4 sprigs rosemary

• 3 tbsp olive oil

• ½ cup white wine

• ½ cup water

• 2 bunches broccolini

• 1 clove garlic, thinly sliced

• 3 tbsp extra virgin olive oil

• Salt and pepper

 

Serves 6-8

 

Method


- Remove lamb from the refrigerator two hours before cooking

- Stud the lamb all over with garlic and rosemary

- Preheat oven to 160°C (mode 7 on ILVE ovens)

- Place lamb on a roasting rack and into a large baking tray

- Drizzle lamb with olive oil and season with salt and pepper

- Add the water and the wine to the tray

- Join two sheets of foil together and cover tray tightly**

- Roast for approx two hours

- Remove the foil and cook for a further 30 minutes

- When ready the lamb should be well done and fall away from the bone

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- Allow to rest for 10 minutes then cut into serving pieces and serve on a platter with the broccolini*

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*For the broccolini.

 

- Blanch

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the broccolini and sauté with sliced garlic in extra virgin olive oil

- Season with salt and pepper

 

ILVE TIP:

 

** Do not allow aluminum foil to touch any enamel surface as this will

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cause irreparable damage to the oven.

 

This Recipe is featured in the DVD/podcast section of ilve.com.au

If you like this recipe, you can purchase it on DVD along with 10 others for just $14.95

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Giovanni Pilu’s Harvey Bay Scallops with Fennel Puree and Bottarga

(Capesante con purea di finocchio e bottarga)

Ingredients

• 12 Harvey Bay scallops

• 3 baby fennel bulbs, sliced (retain top)

• 2 garlic cloves

• 1 small desiree potato, peeled and cubed

• 2 sprigs thyme

• 600ml fish stock

• 2 tbsp Cinzano

• 4 tbsp olive oil

• 12 slices bottarga*

• Salt and pepper

Serves 4

Method

  • In a heavy
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    based pan heat three teaspoons of olive oil and crushed garlic.

  • Add the fennel and cook on a low heat for about 6 minutes until soft and caramelized.
  • Next combine the potatoes and thyme leaves before adding the cinzano and allowing the alcohol to evaporate.
  • Season with salt and pepper, add fish stock and cook for approx 20 minutes until soft.
  • Remove from the heat, add the blanched fennel tops and blend whilst adding the remaining olive oil. Blend until smooth.
  • Pass through a drum sieve.
  • Heat one teaspoon of oil on the ILVE tepanyaki plate or in a non stick pan.
  • Season scallops with salt and pepper and cook the scallops for about one minute on each side.
  • To serve, arrange three teaspoons of fennel puree on each plate and top with the scallops finishing with a slice of bottarga*.

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*Bottarga is the salted, dried roe of either mullet or tuna and widely available in fine food stores and fish markets.

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Design recipe of a showroom

Guest blogger:

Nancy Renzi is the Director of the Renzi Design Consultancy – Residential and Commercial Designs.

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Nancy has worked with ILVE in many capacities, namely the design of numerous ILVE exhibits including their annual Good Food & Wine Show stand, not to mention ILVE’s renowned Melbourne and Brisbane showrooms to date.

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Nancy was again handed the design reins for the recent major refurbishment of ILVE’s Sydney Showroom, completed in April 2011.

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Overview:
The new ILVE Showroom was designed to convey a sense of understated elegance and relaxed luxury; to inspire visitors to comfortably envision the ILVE products in home settings of varying styles. While reliant on a neutral palette, textural and natural elements have been used to add subtle interest and to offset the lines of the appliances. The open space, clear glass, and timber paneling add to the sense of grandeur and tradition that surround the ILVE brand.

The Client Brief:
ILVE wanted a complete refit that would be stylish yet not too trendy. It was imperative there be a working kitchen that could be closed off from the rest of the room, a coffee bar area, reception desk, and empty space “zones” for new products or temporary displays. Other than that, I was given free rein to come up with a design concept and space plan that would best use the room and show the appliances in their best light.

 

 

The Design Concept:

I thought it was important for visitors to be able to see how ILVE’s diverse range of appliances work within different styles of kitchens, and to create a comfortable yet elegant overall feel to the room. I designed five very different kitchen “displays”, from sleek and modern to French provincial, with a unifying colour palette that are able to sit in harmony with one another. ILVE”s popular marketing imagery was used as portraiture to further a sense of grandeur along with Honed Atlantic Stone tiles, Seagrass Floor Covering, Calcutta Marble and Santos Pallisander Timber Veneer.

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The Space Plan:
The room was completely stripped out and dividing walls with glass inserts were erected to define the different displays and still allow the natural light to filter through the room. The centre columns were highlighted and clad in timber veneer, rather than disguised, and the surrounding area left open for a sense of space and grandeur. Placing the reception desk to the side with a lounge area and coffee bar at the front, the visitor feels comfortable and welcome when entering the room.

 

 

 

 

 

 

 

 

Industry recognition:

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ILVE”s new showroom is located in Sydney”s busy Inner West, at 48 Moore Street, Leichhardt. For contact details, visit the ILVE website

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Giovanni Pilu’s Suckling Pig with Pinzimonio

Giovanni Pilu’s Suckling Pig with Pinzimonio

(Porcetto arrosto)

Ingredients

• 1 pork shoulder

• 40gm sea salt

• Extra virgin olive oil

• Rosemary sprigs

 

Pinzimonio (tuscan raw vegetables)

• 1 carrot

• 2 baby fennel bulbs

• 2 tender celery sticks

• Juice of one lemon

• ¼ cup olive oil

• Sea salt and

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Preparation Time: Allow 15 minutes

Servings: 6

Cooking Time: Allow 2 hours 30 minutes

Pre Heat Oven 175°C

 

Method

Place pork shoulder skin side up in a lightly oiled, large roasting dish.

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Drizzle oilve oil liberally over skin and rub in well then cover generously with sea salt and thoroughly press into the skin.

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Leave for 15 minutes or until skin becomes moist.

Roast suckling pig on the lowest oven shelf at 150°C (mode 7) for about 2 hours or until skin starts to come away from the top of meat and becomes crisp.

Remove from oven and brush dirtifybonus.org away salt before crisping for approx 10-15mins at 220°C (mode 6).

Transfer the suckling pig to a large chopping board.

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Serve suckling pig with sprigs of rosemary and pinzimonio.

 

For the Pinzimonio

Cut all vegetables into batons.

Dress with olive oil and lemon juice.

Season to taste with sea salt and black pepper.

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This Recipe is featured in the DVD/podcast section of ilve.com.au

If you like this recipe, you can purchase it on DVD along with 10 others for just $14.95

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ILVE named Harvey Norman Cooking Supplier of the Year

 

 

We are very proud to announce that ILVE has been named the Cooking Supplier of the Year at the bi-annual Harvey Norman Electrical Conference. This conference was recently held in Auckland and attended by Harvey Norman electrical franchisees and suppliers. The highlight of the occasion was undoubtedly the conference Gala Dinner, where approximately 900 assembled guests witnessed the award announcement.

Our special thanks go out to all Harvey Norman electrical franchisees. The importance of this award for ILVE cannot be underestimated and is a fantastic reward for the hard work of our sales staff over the past 18 months.

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The decoration reinforces ILVE as an Som ett av fa nat onlinesverigecasinon.com n erbjuder Bet365 aven insattningar och uttag med PayPal. important cooking brand supplier to Harvey Norman. It is awarded via a series of independent votes from the extensive network of Harvey Norman proprietors, and proves a real boon to us in what has been a successful period of industry recognition.

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We are extremely proud of everyone involved with ILVE. Industry recognition such as this, not to mention the recently awarded Best Stand accolade at designEX, keep pushing ILVE from strength to strength.

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Thank you again to Harvey Norman and to all the ILVE sales staff, we are honoured to be the Cooking Supplier of The Year and we’ll continue to work hard to better our great relationship with Harvey Norman.

 

To locate your nearest Harvey Norman electrical store or relevant ILVE provider, please visit our store locator here or call 02 8569 4600.

 

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Take your woks, get set, cook!

Product Release: ILVE H90SD five burner cooktop



All ILVE appliances are hand crafted in Italy with the upmost attention to style and function. Their latest offering, the ILVE H-series 90cm five burner Gas Cooktop is no exception, drawing on nearly 60 years of manufacturing experience and excellence.

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Topping the H90SD Cooktop’s desirable features is undoubtedly the dual control, triple ring all purpose super wok burner. The inner ring of this burner is able to be controlled separately, the extra adjustment range to the heat allowing for the most delicate of temperature changes. With the wok burner situated and centred on the far left of the cooktop, it accommodates for a large wok to be utilised without disturbing the remaining cooking surface, featuring a further two medium and two small gas burners.

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With all ILVE Gas Cooktops, you can simmer at the lowest temperatures that your recipe calls for or go to searing heat instantly, precision heat settings ensuring perfect cooking control. Cleaning is easy! There are fewer food trapping cracks and crevices allowing for easy wipe maintenance. The trivets, burner heads and supports are removable and easily cleaned either in a dishwasher or by hand.

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Stainless steel construction ensures this cook top will co-ordinate beautifully with the design of other ILVE appliances, not to mention scores of alternative kitchen set ups. For safety first, all ILVE gas burners are fitted with flame オンライン カジノ failure

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The ILVE h-series H90SD gas cooktop is available from selected retailers and on display at ILVE showrooms nationally. RRP $3099.00 For more information log onto www.ilve.com.au or call (02) 8569 4600.

 

 

 

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