Thankyou for stopping by Gourmet Everyday. This month’s recipe is my version of a Mauritian bouillion with silverbeet. It’s a quick simple broth, I like to add a coconut, mint and tamarind chutney to finish the boullion, it adds another dimension and a refreshing twist to this classic Mauritian broth.

Fruit: red grapefruit, cumquats, custard apples, apples, melons, mandarins, nashi, oranges, pineapples, pomelos, tangelos, papaya, limes, lemons

Vegetables: Silverbeet, garlic, ginger, avocados, asian greens, beetroot, broccoli, brussels sprouts, cabbages, cauliflower, celeriac, celery, horseradish, Jerusalem artichokes, kale, kohlrabi, leeks, okra, olives, parsnips, potatoes, spinach, turnips, sweet potatoes, witlof.

Seafood: Dusky flathead, deepwater flathead, yellowfin bream, grey mackerel, warehou, orange roughy, snapper, king prawns, King George whiting, sand whiting, southern garfish

Recipe: Silverbeet Bouillon

Crush 4 garlic cloves and 20 grams of ginger and 1 small green chilli in a mortar and pestle with a pinch of salt.

Heat 2 tablespoons of rice bran oil in a saucepan and saute 1 white onion, very thinly sliced, for 5 minutes. Next add the garlic, ginger and chilli paste.

Add 1 litre of chicken stock, bring to the boil and turn down to a simmer for 10 minutes.

Cut out the stems and discard from 4 silverbeet leaves. Roll the leaves and finely shred.

Add the finely shredded leaves to the bouillion, simmer for 2 minutes and serve.

Recipe courtesy of Chef John Maurice

Gourmet Everyday in conjunction with Yering Station and Luv-a-duck will be auctioning off a private 4 course French duck inspired dinner, cooked by chef John Maurice Angsiting with the value of $2000, the wines for the dinner will be matched by Yering station. The event will help raise money for the childrens cancer centre. The Auction will be held at Yering Station on the 19th of June. 

Thankyou for stopping by Gourmet Everyday. This year we will be focusing on eating around the seasons, this is when you get the most flavour and nutritional value and when produce is most affordable. Biologicaly we should be eating in season food as our body’s are designed to digest food best this way.

Fruit: Apples, cumquats, custard apples, grapefruit, lemons, limes, mandarins, melons, nashi, tangelos, papaya, pomelos, oranges,pineapples, rhubarb.

Vegetables: Pumpkins, asian greens, avocados ( has, sharwill, fuerte), brussels sprouts, beetroot, broccoli, cabbages, cauliflowers, celeriac, celery, fennel, garlic, ginger, horseradish, kale, leeks, okra, olives, kohirabi, parsnips, silverbeet, spinach, sweded, sweet potatoes, witlof, artichokes. 

Seafood: King Prawn, sand whiting, snapper, dusky flathead, grey mackerel, warehou.

Recipe: Pumpkin Fricassee

Peel and dice 250g of Kent or Jap pumpkin. Toast 1/2 a teaspoon of brown mustard seeds in a saucepan over medium heat until fragrant and grind the seeds in a mortar and pestle.

Add 10 grams of garlic and 10 grams ginger to the mortar and pestle and make a paste with the mustard seeds.

Heat 50 mls of rice bran oil in a saucepan and saute 1 small brown onion finely diced with 2 sprigs of picked and chopped thyme leaves for 5 minutes.

Add the garlic, ginger and mustard seed paste, 2 curry leaves and simmer for 2 minutes.

Add 250g of finely diced pumpkin and season with salt and pepper. Add 50mls of water and cover with a lid and cook over medium heat for 15 minutes or until pumpkin is soft.

Remove the curry leaves and mash with a spoon and add 4 tablespoons of picked and chopped parsley.

Serve hot or cold as a condiment, dip or use as a base to serve grilled lamb or prawns.

Recipe courtesy of Chef John Maurice

John Maurice executive chef from Gourmet Everyday will be cooking up a storm at Federation Square on Saturday the 15th of May at 11am in the Miele marquee as part of Buddha’s Day and Multicultural Festival.

On the menu he will be cooking this months Baby Eggplant and Okra Rougaille, Pumpkin Fricasse, and Unleavened Spelt Flour Flat Bread.

There will be a host of other celebrity chefs cooking over the weekend from Jamie Oliver’s Fifteen and Shannon Bennett’s Vue de monde to name a few.

Thankyou for stopping by Gourmet Everyday. This year we will be focusing on eating around the seasons, this is when you get the most flavour and nutritional value and when produce is most affordable. Biologicaly we should be eating in season food as our body’s are designed to digest food best this way.

Fruit: Apples, avocados, cumquats, custard apples, bananas, feijoas, grapes, kiwi fruit, lemons, limes, mandarins, melons, nuts, hazelnuts, chestnuts, walnuts), pears, persimmons, quinces, rhubarb. 

Vegetables: Eggplant, asian greens, avocado, beans, beetroot, broccoli, Brussels sprouts, cabbages, capsicums, cauliflowers, chillies, cucumbers, daikon, fennel, garlic, ginger, leeks, lettuces, mushrooms (wild, pine, field, slippery jacks), okra, olives, parsnips, potatoes, pumpkins, shallots, silverbeet, spinach, swedes, tomatoes, turnips.

Seafood: Bream, garfish, King George Whiting, tiger prawns, king prawns,  western rock lobster, arrow squid, banded morwong, sea mullet, smooth oreo.

Recipe: Eggplant and Okra Rougaille

Serves 4

Heat 2 tablespoons of rice bran oil in a heavy based saucepan, over medium heat and sautee 1 sliced brown onion until lightly browned.

Add 5 grams of crushed garlic and 5 grams of crushed ginger and 1 sliced small green chilli to the pan.

Add 100 grams of sliced okra and stir so it is coated in the flavoured oil. Add 2 diced roma tomatoes stir well and season with salt and pepper. Fold through 1 baby eggplant thinly sliced.

Make a cartouche and place on top of the saucepan. Give the pan a shake to stop the rougaille from sticking.

Cook for 7-10 minutes or until most of the liquid is reduced.

Serve hot or cold as a condiment to rice or seafood dishes or as a spread.

* Cartouche is a French term for a paper lid, that is used to slow down the reduction of moisture in cooking. To make a cartouche, take a square piece of baking paper slightly larger than your pan. Fold the square in half and in half again. Keep folding the same way until the tip becomes the center. Hold the pointy tip of the cartouche to the centre of the pan, cut of any paper that extends beyond the edge of the pan, unfold the paper and voila!

Recipe courtesy of Chef John Maurice

Thankyou for stopping by Gourmet Everyday. This year we will be focusing on eating around the seasons, this is when you get the most flavour and nutritional value and when produce is most affordable. Biologicaly we should be eating in season food as our body’s are designed to digest food best this way.

Fruit: Apples, bananas, grapes, pears, nashi, persimmons, quinces, rhubarb, cumquats, kiwifruit, lemons, limes, mandarins, feijoas, custard apples, melons, nuts.     

Vegetables: Tomatoes, Asian greens, avocados, beetroot, broccoli, brussels sprouts, cabbages, carrot, cauliflowers, celeriac, celery, daikon, eggplant, fennel, garlic, ginger, horseradish, leeks, lettuces, mushrooms, okra, olives, onions, parsnips, peas, potatoes, pumpkins, shallots, silverbeet, spinach, squash, sweet potatoes, sweet potatoes, turnips, taro, witlof, zucchini.

Seafood: garfish, calamari, mullet, John Dory, rock lobster, snapper, whiting, trout, trevally, octopus.

Recipe: Chutney de tomates

Serves 6

Combine in a bowl 3 diced roma tomatoes, 1 finely diced red onion, 1 small green chilli, 1/2 bunch of coriander picked, washed and chopped, 50 mls of olive oil and season to taste with salt and pepper.

*This is a classic Mauritian chutney is used as an accompaniment to fish dishes and Mauritian curries.

Recipe courtesy of Chef John Maurice

March Thankyou for stopping by Gourmet Everyday. This year we will be focusing on eating around the seasons, this is when you get the most flavour and nutritional value and when produce is most affordable. Biologicaly we should be eating in season food as our body’s are designed to digest food best this way.

Fruit: Apples, bananas, blackberries, bread fruit, feijoas, figs, grapes, guavas, kiwi fruits, lemons, limes, mangoes, mangosteens, melons, nashis, nuts, pistachios, nectarines, oranges, papayas, peaches, pears, persimmons, pine mushrooms, plums, pomegranates, rambutans, rhubarb, tamarillos. 

Vegetables: Asian greens, avocado, borlotti beans, capsicums, celery, chillies, cucumbers, daikon, eggplant, fennel, green beans, leeks, lettuces, okra, olives, onions, peas, pine mushrooms, potatoes, pumpkins, shallots, silverbeet, spinach, squash, sweetcorn, sweet potatoes, tomatoes, zucchini.

Seafood: prawns, blue swimmer crab, cuttlefish, eel, garfish, king George whiting, mackrel, mudcrab, mullet, ocean jacket, octopus, oreo, pilchards, rock lobster, salmon, shark, snapper, tiger flathead, trevally, yabbies.

Recipe: Mauritian Spiced Prawn Curry

Serves 4

In a mortar and pestle crush 2 cloves of garlic and 10g of ginger. Heat a saucepan over medium heat and sweat 1 diced brown onion for 2 minutes.

Add 2 tablespoons of *Creole spice mix, crushed ginger and garlic, 1 tablespoon of lemon thyme leaves and stir for 2 minutes or until fragrant.

Stir in 300g of chopped roma tomatoes, 1 teaspoon of brown sugar, and 1/2 cup of water and reduce for 7 minutes.

Add 650g of medium green king parwns, peeled, tails intact and deveined. Simmer for 10 minutes or until the prawns have changed to a bright orange colour. Serve with basmati rice, chopped parsley and coriander.

*Mauritian spice mix has been created by John Maurice Angsiting, it is a unique blend of spices that captures the essence of Mauritian cuisine. The spice mix can be purchased online at www.gourmeteveryday.com.au, at Gourmet Everyday cooking classes, Substation makers market in Newport, Enta in Strathmore.

Recipe courtesy of Chef John Maurice Angsiting

February Thankyou for stopping by Gourmet Everyday. This year we will be focusing on eating around the seasons, this is when you get the most flavour and nutritional value and when produce is most affordable. Biologicaly we should be eating in season food as our body’s are designed to digest food best this way.

Fruit: figs, bananas, peaches, nectarines, plums, strawberries, rhubarb, grapes, kiwi fruit, lychees, guavas, mangoes, passionfruit, oranges, pineapples, melons.

Vegetables: corn, beans, squash, avocados, eggplants, zucchini, capsicums, celery, onions, radishes, chokos,tomatoes, okra, fennel, leeks

Seafood: blue swimmer crabs, Atlantic salmon, smooth oreo, tuna, tiger flathead, goldband snapper, banded morwong, abalone, mud crabs, prawns, Sydney rock oysters.

Meat: Veal

Recipe: Blue Swimmer Crab Bouillon

Serves 4

Rinse and clean 4 blue swimmer crabs (350g each). Heat 3 tablespoons of rice bran oil in a saucepan and brown 5 sliced shallots.

Add 20g of crushed garlic, 20g of crushed ginger, 1 green chilli sliced, stir until fragrant. Next add 4 blanched and diced roma tomatoes, 2g sea salt, 5 sprigs of lemon thyme leaves chopped, and 750mls of water.

Bring to the boil, add the crabs and simmer for 10-12 minutes or until the crabs change colour to bright orange. Serve with fragrant basmati rice & coconut chutney.

Recipe courtesy of Chef John Maurice

January Thank you for stopping by Gourmet Everyday. This year we will be focusing on eating around the seasons, this is when you get the most flavour and nutritional value and when produce is most affordable. Biologically we should be eating in season food as our body’s are designed to digest food best this way.

Fruit: apricots, peaches, nectarines, plums, raspberries, cherries, currants, lychee’s, rambutans, mangoes, passionfruit, pineapples, melons.

Vegetables: corn, peas, beans, squash, asparagus, avocados, eggplants, zucchini, capsicums, celery, onions, radishes,tomatoes.

Seafood: Atlantic salmon, tuna, mahi mahi, abalone, lobsters, mud crabs, blue swimmer crabs, school prawns, Sydney rock oysters.

Game: rabbit

Recipe: Rabbit Salmis

Serves 4

Joint & season 1 rabbit 1.2-1.5kg with sea salt and freshly ground black pepper. Brown in a heavy based braising pan, with 2 tablespoons of duck fat. Add 10 whole peeled shallots to the pan and brown.Crush in a mortar & pestle, 1 stick of cinnamon, 5 cloves of garlic and 2 cloves add to the pan until fragrant.

Deglaze the pan with 500ml of Pinot Noir and bring to the boil for 5 minutes. Next add 5 blanched and diced roma tomatoes, 1 bay leaf and 4 sprigs of lemon thyme, stir and mix well. Bring to the boil and transfer to an oven 150C for 4 hours.Rest for 5 minutes and serve with a green salad & freshly chopped parsley.

*Farmed white rabbit is best used, common breeds found in Australia: Flemish giant or New Zealand White. A Salmis is a preperation from classical French cooking found in Mauritian cuisine.

Recipe courtesy of Chef John Maurice