Theme: Myth Busters

Dear etc fanatics, 

The next evening will be on 21 April. The theme will be...'MYTH BUSTERS.' Taste can be a very subjective sense. We all have our biases regarding what tastes better and nagging questions ...a preference for organic, whipping or hand besting cream (;), do you really need to sift flour??, does pepper turn bitter if added at the beginning? Does salting steak while cooking cause It to lose moisture? expensive wines dont give you hangovers, lidl vs AH (my cause célèbre;) wild vs farmed, certain brand, a preparation method, country of origin, which supplier (groeteboer vs supermarket), etc etc.

 now it's time to go pseudoscientific and put our taste buds to the test. 

I once heard a farmer on tv claim that his organic cucumbers tasted better...I need blind proof!

How this will work

1. choose a myth that needs busting or proving(e.g. Organic cucumber vs regular cucumber

2. Design a dish that incorporates the myth and cook two versions 

3. Choose any recipe that would suit your myth/ingredient. A fallback flavor theme will be Mediterranean if you don't have a preference; simple light, fresh recipes that showcase basic ingredients are ideal. (e.g.  Cucumber salad A and cucumber salad B)

4. We will judge the two versions purely on relative taste; which one is better/no difference?

Prepare yourself for the truth, the whole truth and nothing but the truth:) Bring your own lab coats, note books and safety goggles.

Kelly

onion jam
2 cups of water
2 cups of sugar
4 red onions, peeled and sliced
7 gr. pectin (or about half a sachet)
small glass of red port wine (or any type of sweet wine)
teaspoon cinnamon

Chocoladecake

Ingrediënten

◦400 g bloem
◦250 g gele basterdsuiker
◦100 g rietsuiker
◦50 g cacaopoeder(van goede kwaliteit)
◦2 tl bakpoeder
◦1 tl natriumbicarbonaat (zuiveringszout)
◦1/2 tl zout
◦3 eieren
◦142 ml zure room (kleine verpakking)
◦1 tl vanille extract
◦175 g ongezouten boter, gesmolten en afgekoeld
◦125 ml maisolie
◦300 ml ijswater(zet bijvoorbeeld even in de diepvries)

Chocoholics anonymous recipes

White Chocolate Macadamia Crusted Fish (inspired by the Red Lobster and FoodNetwork recipe)
Serves 4

Macadamia Crust Ingredients:
 1/3 cup chopped macadamia nuts
1/3 cup panko bread crumbs
4 TBSP melted butter
 Preparation: 1.Mix all ingredients well 2.Spread crust out on to a baking sheet 3.Bake in a 170c oven for approximately 15 minutes or until golden brown, stir occasionally

White Chocolate Sauce Ingredients:
 1 TBSP finely chopped shallot
¼ cup white wine
¼ cup lemon juice
1 cup cream
110 g butter
¼ cup shaved white chocolate (use real white chocolate only, not white baking chips)
Sea salt to taste
 Preparation:
 1.In a small non reactive sauce pan add the shallot, wine and lemon juice. Bring to a boil and reduce heat. Simmer until liquid has reduced by 2/3.
2.In another saucepan add the heavy cream. Bring to a simmer and reduce by 1/3.
3.While liquids are reducing, cut the butter into small pieces.
4.Once liquids are reduced, remove from heat and strain the shallot lemon mixture and add it to the heavy cream.
5.Keeping the pan warm, slowly add 2-3 pieces of the butter to the lemon cream mixture while continually whisking. Continue to whisk while adding remaining butter.
6.Next whisk in the white chocolate until fully incorporated

 Fish Prep Ingredients:
 4 firm white fish filets (I used schelvis) Salt Pepper Flour Preparation: Coat fish in the season flour and pan fry.( Alternatively, top with unbaked topping and bake until fish is just done. Easier and cleaner...) Presentation: Serve fish on plate, spoon sauce over generously, sprinkle macadamia topping on top. Enjoy!

Crispy Onion Rings

Step 1: You will need:
2 large onions, peeled
75 g flour
2 tbsp corn starch
½ tsp baking powder
a pinch of paprika
½ tsp sugar
1 egg, beaten
120 ml milk
1 ltr vegetable oil
salt and pepper, to taste

Step 2: Preheat the oil
Before you begin making your onion rings, heat the oil over medium-high heat. Allow it to heat up hot enough to fry, but not to smoke.

Step 3: Slice the onions
As the oil is heating, cut the onions into circular slices of about 1cm thick, using a large knife. Now separate them into rings and place them on a tray.

Step 4: Mix the dry ingredients
Combine the flour, corn starch, baking powder, paprika, sugar, salt and the pepper in a bowl and with a whisk, stir it together briefly.

Step 5: Combine the wet ingredients
Add the eggs to the milk and whisk together.Then pour this mixture into the dry ingredients and combine it together with your whisk until you are left with a lump free smooth batter.

Step 6: Fry
To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy. Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork. Let them cook in small batches, so they won't stick together. When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes. When are they are lightly golden, place onto a tray lined with kitchen paper to drain.

Step 7: Serve Just before serving, season with some salt and serve your perfect crispy onion rings, immediately

Onion Bahjis

Step 1: You will need:
1 large onion, sliced
200 g chickpea flour
1 tsp baking powder,
2 tbsp rice flour
½ tsp chilli powder
½ tsp turmeric
½ tsp cumin powder
½ tsp coriander powder
some salt
100 ml water
750 ml vegetable oil

Step 2: Heat the oil
· Put the oil into the pan and place it on a medium-high heat.
·
Step 3: Make the batter
· In a bowl, combine the chickpea flour, rice flour, baking powder, chilli, turmeric, cumin, coriander, salt and the water. Mix it together well and add the sliced onion.
·
Step 4: Check the oil
· Check the temperature of the oil by dropping a little batter into it. If it fries slowly, it is at the right temperature.
·
Step 5: Fry the bhaji
· Carefully drop spoons of batter into the oil, making sure not to overcrowd the pan, which will make them stick together. Fry them for about 1-2 minutes or until the batter becomes a lovely golden brown. Remove them, place them to drain on the paper-lined tray, and repeat until all the bhaji are cooked.
·
Step 6: Season and serve
· Sprinkle over a little salt and your onion bhaji are ready to serve. They make a perfect appetiser and go well with coriander chutney or cucumber raita, both of which can be found on our website. Enjoy!

Death by onion

Menu of Nicky's daring onion night.there was something in those onion that made the conversation particularly risque...
Post recipes here in the comments!
The menu :

Rings

Bhajias

Caramelised onion soup

Red onion & boursin tart

Teriaki salmon and onion dressing

Spicy onion pillaf & Portuguese Onion and Chicken Casserole

Chocolate cake and Red onion jelly