COOK/KITCHENHAND, FOX AND FIRKIN, TEA TREE GULLY, S.A.

COOK/KITCHENHAND, NORTHERN SUBURBS HOTEL, S.A.

$65K- $70K

45 HOURS PER WEEK

WEDNESDAY TO SUNDAY

The wonderful Fox and Firkin Hotel, Tea Tree Gully is in need of an experienced Cook or kitchenhand to assist their busy team.

The ideal candidate must be able to work in a fast-paced environment, with the ability to keep on top of dishes and cleaning,
whilst supporting the kitchen as required.

The role is a full-time salary position with a generous renumeration package.

The successful applicant must be available for opening hours, which is Wednesday through to Sunday with Mondays and Tuesdays off.

They are also closed over the Christmas/New Year period every year.

The right applicant must:

• Have attention to detail

• Have previous kitchen experience, with sound knife skills

• Be hard working and reliable

• Available Wednesday through Sunday each week

• Have previous experience running a commercial dishwasher

• Execute food preparation to a consistent standard

• Understand basic hygiene and hold/ willing to get an up-to-date Food Safety Certificate

• Be able to work effectively under pressure in a fast-paced environment.

• Be able to work efficiently both individually and as a team

For more information on this property please visit www.foxandfirkin.com.au

To apply, please forward your current resume with 3 referees, and a cover letter introducing yourself to adrian@cheffingaround.com.au or ring Adrian Grant on 0401 641 918 for more information.

Good luck!

LEMON DELICIOUS

LEMON DELICIOUS

Lost my Lemon Delicious recipe recently and had to test a few recipes out to match my old recipe.

One of the easiest dessert recipes to make and perfect to make with the kids.

Served either hot or cold this recipe is sure to be a hit with family or friends.Best served with whipped cream or ice-cream.

Keeps for 3 to 4 days in the fridge after baking.

Enjoy!!

 

INGREDIENTS:

150g unsalted butter, melted
Finely grated lemon rind from 2 medium sized lemons (360gms approx)
Juice from 2 lemons
1.5 cups caster sugar
3/4 cup self-raising flour, sifted
1.5 cups milk
4 eggs, separated

METHOD:

1.Preheat oven to 180°C/ Grease six 1 cup-capacity ovenproof dishes with butter.

2 Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

3.Using an electric mixer, beat egg-whites on high speed until soft peaks form. Using a metal spoon, fold one-quarter of the egg white into lemon mixture. Gently fold in remaining egg white.

4.Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 25 to 30 minutes or until golden and just set.Leave to cool in pan for 30 minutes before removing from ovenproof dishes.

Dust with icing sugar. Serve.

Chocolate, Prune and Port Upside down Cake

Chocolate, Prune and Port Upside Cake

This is a lovely moist cake, deep chocolate flavor with an almost brownie like texture with the added treat of those port soaked prunes.

Perfect with a little dollop of thick cream and some extra port soaked prunes as garnish.For best results ,eat on day of baking or serve warm.

You might be thinking there’s nothing luxurious about prunes but these prunes have been soaked overnight in port turning them into deliciously soft  boozy pockets of joy.Enjoy!!

INGREDIENTS:

350 grams whole prunes or 285 gm pitted prunes
1 cup of Port
250 grams unsalted butter, cubed
250 grams dark chocolate, roughly chopped (good quality)
4 eggs, separated
100 grams raw castor sugar
100 grams soft brown sugar
50 grams plain flour
50 grams almond meal

METHOD:

Pit whole prunes by slicing length-ways halfway and removing stone carefully and then reshaping back to natural prune shape.
Place the prunes in a small bowl and pour in port to soak into the prunes. Seal and store in the fridge overnight.

Next day, carefully pick the prunes from the liquid, and lay them out on paper towels and cover with another sheet of paper towel and set to one

side.

1.Preheat oven to 170C.Put the butter and chocolate into a heatproof bowl and place it over a pot of gently simmering water. Give it a little

stir when you see it starting to melt and when it is almost totally melted, remove from the heat and stir until smooth. Let this cool a little

before proceeding.

2.Place the egg yolks, caster sugar and brown sugar into a bowl and whisk until light and creamy. Pour in the cooled chocolate mix and stir well

3. sift together the plain flour and almond meal and add to the bowl, folding this in until evenly distributed.

4.In a separate bowl, whisk the egg whites until thick (firm peak stage). Take a large spoonful and add to the cake mix – stir this in to slacken

the mixture. Add in the rest of the egg whites, folding it through gently.

5.Line the base of a 22cm/23cm cake tin (either spring-form or removable base works best) and butter the sides.Layer prunes in a symmetrical

pattern and then cover with the cake mix.

6.Place in a preheated 170°C oven and cook until set but still slightly soft in the middle.This will take about 45 minutes.

7.Let the cake cool in the tin for about 30 minutes and using a palette knife, run it along the sides to loosen the cake from the tin. Remove the

tin but let the cake cool completely before trying to place it on your serving dish.

 

Smokey BBQ Pork Ribs

Smokey BBQ Pork Ribs

Summer in Australia means one thing..BBQS! So i thought i would share my favorite recipe for the BBQ.
This recipe is for 2 people and can be multiplied by the number of guests you have.
Can replace Smokey BBQ sauce with a good quality cherry plum sauce for a sweeter flavor or just experiment with your favorite flavors to make your own baste sensation!
Serve with a saffron pilaf rice and tossed salad for a satisfying and tasty BBQ meal for all the family!

INGREDIENTS

2 PORK RIB RACKS
250ML OF A GOOD QUALITY SMOKEY BBQ SAUCE
150ML OF TOMATO SAUCE
1/2 TEASPOON OF WORCESTERSHIRE SAUCE
A GOOD PINCH OF CURRY POWDER
2 TABLESPOONS OF HONEY
2 TABLESPOONS OF HP SAUCE

METHOD:

1.Bring pork ribs to the boil, starting with cold water and pour off water once brought to the boil.
2. Refill with cold water and boil gently for approx 40 minutes till tender ( bone will give a little once ready)
3. Blanch ribs by leaving under running cold water for 15 minutes till cool.Drain and refrigerate till needed.
4.To make basting sauce, mix all together in a medium sized mixing bowl.
5. Pre-Heat BBQ for 10 minutes till hot before placing ribs on grill.
6.Place ribs on BBQ grill and brush baste liberally on ribs with a pastry brush.
7.Once slightly marked by the grill, turn ribs over and baste other side.
8.Keep repeating this process, until the ribs are nicely charred or all baste has been absorbed by the ribs.
9. Remove from BBQ and slice ribs between ribs sections with a sharp knife on a chopping board and serve!

PICTURE COMING SOON!

Salted Bourbon Butterscotch Cupcakes

Salted Bourbon Butterscotch Cupcakes

Yield: 12 cupcakes

With the festive season fast approaching, this recipe will bring a lot of smiles to your family and friends at your next special function.

Can add extra bourbon by brushing tops of cupcakes with bourbon before filling for extra punch.Will keep to up to 3 days in an airtight container.

Enjoy!!

Ingredients for the Brown Sugar Bourbon Butterscotch Cupcakes:

1/2 cup (120 ml) whole milk, at room temperature
1 large egg plus 1 large egg white, at room temperature
1 tsp. vanilla extract
2 tablespoons bourbon
1/4 teaspoon extra strong butterscotch flavoring, such as butterscotch flavoring oil (optional)
1 1/4 (160 grams) cups plain flour
2 tablespoons cornflour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (125 grams) dark brown sugar
6 tablespoons (3/4 stick, 85 grams) unsalted butter, at room temperature and cut into 6 pieces

Ingredients for the Butterscotch Swiss Meringue Buttercream:

4 large egg whites (4 ounces or 113 grams)
1/2 cup (110 grams) dark brown sugar
1/2 teaspoon kosher salt or flaky sea salt
3 sticks (339 grams) unsalted butter, at room temperature and cut into chunks
1/2 cup (120 ml) Salted Bourbon Butterscotch Sauce

Ingredients for the salted Bourbon Butterscotch Sauce

1/4 cup /4 tablespoons, unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste                                                                                                                                                    2 teaspoons of Bourbon

Best to make the butterscotch sauce beforehand , Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended and bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract,and the teaspoon of bourbon stirring to combine and dip a spoon in the sauce and carefully taste the sauce to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition.

Instructions for the Brown Sugar Bourbon Butterscotch Cupcakes:

1.Preheat the oven to 175 degrees Celsius and line a muffin tin with 12 paper liners.

2.In a measuring cup, whisk together the milk, egg, egg white, vanilla, bourbon, and butterscotch flavor.

3.In a large bowl or the bowl of a stand mixer, whisk together the flour, cornstarch, baking powder, salt, and dark brown sugar.

4.With the mixer on low, add the butter one piece at a time until the mixture looks like moist crumbs.

5.Add all but 1/3 of the milk mixture and beat on medium speed for about 60 seconds.

6.Add the remainder of the milk mixture and beat on medium for an additional 30 seconds.

7.Scrape down the sides of the bowl with a spatula and beat for 20 more seconds.

8.Divide the cupcakes between the 12 paper liners and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.

9.Let cool completely on wire racks.

 

For the Butterscotch Swiss Meringue Buttercream:

1.Combine the egg whites, brown sugar, and salt in a mixing bowl

2.Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil.

3.Heat the egg white mixture until it reaches 71 degrees Celsius, whisking frequently so as not to get scrambled eggs.

4.Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.

5.Whip the egg whites until they become fluffy and double in volume. The bowl should be neutral to the touch (this will usually take several minutes).

6.Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.

7.If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.

8.Beat till smooth with half a cup of the cold salted bourbon butterscotch sauce.

 

To Assemble the Cupcakes:

Use an apple corer to make a hole on the center of the cupcakes and scoop out the middle (leave enough on the bottom so the sauce will not spill out).

Fill each hole with butterscotch sauce and place the scooped out portion back on top.

Using a piping tip, pipe the frosting on the cupcakes.

Drizzle with the remainder of the butterscotch sauce and top with a few flakes of fleur de sel (salt flakes).

PICTURE COMING SOON!

Coconut Rice Pudding with Poached Rhubarb

Coconut rice pudding with poached Rhubarb

Winter has brought out the favorite winter desserts back to the fore as we look for old fashioned desserts to keep us warm at night.
This rice pudding is not baked as per many other recipes but has many different flavors to keep this old favorite interesting.
Worth searching for the coconut sugar in health food shops and Asian grocers as it adds an immense flavor which compliments the rice and the poached rhubarb.Also great served with extra cream and ice cream….Enjoy!!

INGREDIENTS:

500ML OF COCONUT MILK
500ML OF POURING CREAM
150GM OF ARBORIO RICE (RINSED)
1 STAR ANISE
80GM OF CASTER SUGAR
80FM OF COCONUT SUGAR
3 EGG YOLKS

POACHED RHUBARB:
450GM OF RHUBARB (1 BUNCH) (WASHED,TRIMMED,PEELED AND CUT INTO 5CMS LENGTHS)
75GMS OF CASTER SUGAR
75GMS OF COCONUT SUGAR
1 VANILLA BEAN,SPLIT AND SEEDS REMOVED
1 STAR ANISE

METHOD:
1.Bring coconut milk, cream,rice and star anise to the simmer in a saucepan over a medium heat and stirring continuously until rice is soft (15-20 minutes)
2.Whisk sugars and yolks in a bowl until creamy and pale (5 minutes)and add to rice mixture and continue cooking for another 5 minutes stirring continuously and then remove from heat to cool slightly.
3.To poach the rhubarb, put rhubarb, sugars and vanilla seeds in a bowl and mix and then transfer to a deep pot.
4.Add the star anise, excess vanilla pod and 50ml of water and stir gently over medium heat until the sugar dissolves.
5.Bring to the simmer, cover with a lid and cook until rhubarb is just tender (5 minutes). Uncover and let cool.
6.Serve portion of rice pudding into your bowls and top with warm rhubarb and syrup and drizzle extra coconut cream and sugar to finish.

PICTURE COMING SOON!

Crunchy Buttermilk Fried Chicken

Our recipe of the month for April 2015 is Crunchy Buttermilk Fried Chicken.

Fried chicken is currently the latest food trend is to be revitalized and re-imagined, so here is our favorite recipe.

Have included also our favorite dipping sauce recipe …Mango Lime and Chilli sauce.

This version is a gourmet version of KFC.Once you master this recipe and add your favorite flavorings,never have to buy KFC again.

The longer you leave it to marinate, overnight the best, but also can be done as a quick 15 minute marinade.

INGREDIENTS:

1.5 KG OF ASSORTED CHICKEN PIECES (THIGHS AND DRUMSTICKS WITH SKIN ON)

1 TABLESPOON OF SWEET PAPRIKA

1 TABLESPOON OF SMOKED PAPRIKA

1 TABLESPOON OF FINELY GROUND PEPPER

1 TABLESPOON OF FINELY GROUND BLACK PEPPER

500MLS (2 CUPS ) BUTTERMILK

2 LITRES OF VEGETABLE OIL ( FOR DEEP FRYING)

500GM OF PLAIN FLOUR

90 GMS OF CORNFLOUR

350GMS  FINE WHITE BREADCRUMBS

METHOD:

1.Place chicken in a plastic/stainless steel bowl and season well paprika, peppers and sea salt.

2.Add buttermilk, and turn to coat and then marinate in the fridge for a minimum of 15 minutes..Overnight is best.

3.Preheat oil in a deep- fryer or deep pot to 180C.

4.Combine flours and breadcrumbs in a plastic bag or bowl and then drain chicken (discard marinade) and add to bag/bowl.

5.Shake well to coat and let stand for 5 minutes, then remove from bag/bowl whilst pressing in extra crumbs.

6.Deep fry chicken in 3 batches until golden brown and cooked through (6 minutes).

7. Remove from oil and drain on absorbent paper and season with your favorite sea salt.

For our dipping sauce please combine 300mls of sweet chilli sauce, 1 whole mango (skin and stone removed), 125gms of brown sugar and 100mls of lime juice and bring to boil, then turn down to simmer for 30 minutes. Stand and let cool and then puree and serve either hot or cold with the fried chicken.

PICTURE COMING SOON.

 

 

 

Coconut Creme Brulee Papaya - Cheffing Around

Coconut Creme Brulee Papaya

A summer dessert with a twist. This dessert is best shared between friends and family and quite a hit with young children also.
The glazing of sugar , like a creme brulee, makes a sugary toffee topping adding an element of crunch to the dessert.
Whilst not a true creme brulee, the creme patisserie can be flavored as you like eg: Kaffir lime, lime zest, lemon zest or orange zest are also great flavors that match with the Papaya.
You can add extra fruit down the bottom of papaya for an extra surprise!.
PS. You will need a butane gas gun for glazing and these can be bought at any good hospitality supply store quite cheaply.

Coconut Creme Brulee Papaya - Cheffing Around

Cheffing Around Recipe of the month for February 2015 is the amazing Coconut Creme Brulee Papaya

Ingredients

  • 1 SMALL PAPAYA (RIPE BUT FIRM)
  • 8 EGG YOLKS
  • 750 MLS OF MILK
  • 250GMS OF CASTOR SUGAR
  • 125 GMS OF PLAIN FLOUR
  • 150GMS OF DESSICATED COCONUT.
  • 100GMS OF CASTOR SUGAR.

Ingredients

  1. To make creme patisserie, you will need to separate eggs and whisk to light and creamy with the 250gm of castor sugar.
  2. Boil milk carefully with the coconut, as milk likes to boil up and spill over the stove.Let cool slightly.
  3. Add plain flour to egg/sugar mix and mix well.
  4. Add hot milk mixture and mix well.
  5. Return back to pot and cook out slowly on a low heat carefully as mixture will thicken quickly, making sure to stir the the bottom pf the pot to prevent sticking and burning.
  6. Cook out for at least 10 -15 minutes till mixture starts to go shiny and flour taste has disappeared.Place in a bowl to cool and once warm refrigerate to completely cooled.
  7. Cut Papaya lengthways and remove all seeds leaving as much papaya flesh as possible.
  8. Fill with cool coconut creme patisserie and level to smooth and even.
  9. Cover with castor sugar and glaze like a creme brulee sugar is a golden brown caramel all over evenly.
  10. Serve with fresh ice-cream and double cream. Enjoy!!