Iron Chef October Entry Thread

Discussion in 'Geek Food' started by mrs dan77, Oct 22, 2009.

  1. mrs dan77

    mrs dan77 Member

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    I'm unlikely at this stage to have a chance to set this up tomorrow, so it's going up early.

    Entries open at 5pm. You may not post before then. October's theme is ALTITUDE - open to your interpretation.
    This is the entries thread only, discussion is here.




    So, who's cuisine reigns supreme? :leet:
     
  2. OP
    OP
    mrs dan77

    mrs dan77 Member

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    Entries will now close on Sunday 8th November at 24:00 midnight. You now have an additional week to get your entry in.
     
  3. BobsYourUncle

    BobsYourUncle Member

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    Gold Coast, QLD
    I'll go first...

    BobsYourUncle's Spicy Chicken with Ginger and Schallots

    My initial thoughts when I read the theme for this month's iron chef (before it was clarified as open for interpretation) was food from high altitude/mountainous places. Then people joked about getting high. So my inspiration - This dish is a Yunnan/Sichuan style stir-fry, which are mountainous regions in south-western china, and it has enough chilli in it to really get the endorphins flowing :D

    Ingredients:
    [​IMG]
    - Chicken breast
    - Birdseye chillies
    - shallots
    - garlic
    - ginger
    - Sichuan peppercorns (about 1 tsp)
    - chilli bean sauce
    - vegetable stock
    - corn flour (not shown here, oops)
    - peanut oil

    Dice the ginger and garlic (forgot garlic in this photo, use 2-3 cloves). Finely slice the chillies, and chop the shallots. Dice the chicken, and coat with about a tablespoon of corn flour. I find this helps the chicken stay firm when you add the sauce later on.
    [​IMG]

    Fry the chillies, garlic and ginger in a dash of peanut oil until they begin to colour.
    [​IMG]

    Add the chicken, and stir-fry until golden.
    [​IMG]

    Add the chilli bean sauce (about 1 tablespoon) and mix in. Then add some vegetable stock to achieve the desired sauce consistency (I added a little under 1/2 a cup), and throw in the shallots. Cook for a minute or too, until the shallots just begin to soften.
    [​IMG]

    [​IMG]

    Serve with jasmine rice, and for extra authenticity, yunnan red tea (which is really nice, you can get it at good specialist tea shops).
    [​IMG]

    No point really in me saying how tasty it was, but I will anyway. A very nice amount of kick too.

    [​IMG]
     
  4. AussieHusky

    AussieHusky Member

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    Well here we go,

    AussieHuskies Towering Croquenbouche filled with white chocolate and Tequilla sabayon mousse, and dark chocolate and Kaluah sabayon mousse

    I admit I was a little unsure what to make for this theme, so I decided to make the tallest structure I could. Croquenbouche is a traditional French dessert but instead of the usual creme patissiere filling, I thought I'd make something a little more interesting.

    Profiteroles
    This is just a traditional Choux Pastry mix
    Ingredients:
    • 2 Cups of water
    • 150g Butter
    • 2 Cups plain Flour
    • 8 Eggs

    1. Cut the butter into chunks and add the butter and water into a heavy saucepan and bring to the boil
    2. Add the flour and stir with a strong spoon until the mixture becomes smooth and easily lifts away from the sides of the pan
      [​IMG]
    3. Allow to cool for a few minutes and then add the eggs a little at a time until theyre incorperated, I'd do this in a food processor as the mix becomes _very_ heavy and thick.
      [​IMG]
    4. Drop rounded teaspoons onto baking paper with a few cm between each ball, and bake at 240C for 8 minutes, then drop to 180 and bake for another 15-20 minutes until golden.

    White Chocolate and Tequila Sabayon Mousse
    Sabayon is a type of custard made from a strongly flavoured liquid, when you add it to whipped cream with a thickener like chocolate, you end up with a rich light mousse.

    Ingredients:
    • 50ml warm water
    • 45g of sugar
    • 10g of honey
    • 50g Egg
    • 20ml Gold Tequila
    • 400ml Cream
    • 150g White Chocolate

    1. Add everything except the cream and chocolate together in a baine marie that is on a low simmer.
    2. Whisk gently until the mix thickens and becomes pale and frothy.
    3. Whip your cream, and then slowly fold in your melted chocolate, and your sabayon.
    4. Place in the fridge to thicken.
    [​IMG]

    Dark Chocolate and Kaluah Sabayon Mousse

    Ingredients:
    • 60ml Strong plunger coffee
    • 50g of Sugar
    • 50g of Egg
    • 20ml Kaluah
    • 400ml Cream
    • 125g Dark Chocolate

    1. Same as above, just let the coffee steep as long as possible.

    Toffee
    Only make this once you're absolutely ready to assemble!, its quite likely you will end up making this several times throughout the batch, I ended up making 3 batches as the toffee would seize after a few minutes of use.

    Ingredients:
    • 100g of Sugar
    • 50ml of Water

    1. Combine in a heavy pan and place on a high heat, stir until sugar dissolves.
    2. Bring up to 155C or until the toffee starts to go a light caramel colour.
    3. keep the pan warm while you work to prevent it from setting.


    Cone

    If, like me, you do not own a Croquembouche cone, fear not!, they are not all that difficult to make. Just get 2 A4 peices of paper and stickytape them together along the join covering it completely. Cut it into a square then fold into a cone. Stickytape along this seam and then trim your bottom to make a flat base. I added a bit of scrunched up news paper and an old pudding container inside for some extra stability.

    Assembly
    1. Using a icing gun inject your profiteroles with your mousse until theyre full.
      [​IMG]
    2. Place any cone shaped object in the middle and start to layer up your profiteroles, after youve finished one layer you will need to start using the toffee to hold each profiterole in place.
      [​IMG]
    3. Once finished draw small strands of toffee over the cone to create a web effect.

    [​IMG]
    [​IMG]

    I ended up making this for a party and everyone was demanding it from the point dinner was finished (I'd left it in the kitchen when everyone turned up) The texture is fantastic, the toffee provides a nice light crunch and bittersweet flavour that contrasts really well with the rich and fluffy sabayon. The Profiteroles turned out perfectly, they were nice and firm on the outside and puffy inside.

    So, my total height for this dish was 32cm =D
     
    Last edited: Nov 8, 2009
  5. OP
    OP
    mrs dan77

    mrs dan77 Member

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    Jenga Trifle with Chocolate Savioardi, Honeyed Vanilla Marscapone and Fresh Berries

    This is a slight recontruction on the traditional Trifle, where the soaked biscuits are stacked in Jenga-like fashion, rather than topped with rich cream and custard.

    Scon's "Jenga-like creations" suggestion is what inspired this dish!

    It was fairly simple to put together, for anyone whoe wants to replicate this dish!


    Ingredients used:

    Click to view full size!


    Firstly, make the chocolate dipping sauce. Melt 150gm dark chocolate in a heatproof bowl, and add 1/4 cup mild flavoured oil, 1/2 cup single cream and 1/2 cup Frangelico. Stir to a thin sauce.

    Put another 1/2 cup Frangelico in a separate bowl.
    This is what is looked like after I'd finished, sorry it's so messy! :D

    Click to view full size!


    Working quickly, dunk the savioardi (Italian sponge finger biscuits) into the Frangelico, and then straight into the chocolate sauce. Too long in the Frangelico will make them absorb too much, making them soggy and hard to work with.
    Pull them out of the chocolate sauce, shaking off excess.
    Place them on a paper-lined baking tray and put in the fridge for several hours, or overnight if possible.

    Click to view full size!


    To make the Honeyed Vanilla Marscapone, place 1/3 cup honey in a heatproof bowl and heat until runny. Add 200gm marscapone and 2 tsp vanilla essence. (Equivalent amount of vanilla bean paste would be preferable, but I'd forgotten it and couldn't be bothered going back!)
    Beat until smooth, then fold in 150ml cream, softly whipped.
    Place in the fridge until ready.

    Click to view full size!


    To assemble the Jenga stack, start by placing two of the now slightly fudgy chocolate logs on a plate.

    Click to view full size!


    Keep layering the logs in alternate directions, and varying the number of logs in each row.
    The wine (which was very nice! ;) is really here as a height reference!)

    Click to view full size!


    Finish layering the stack to a suitable height. Add some berries to the plate and serve with the Honeyed Vanilla Marscapone.

    Click to view full size!


    Money shot!

    Click to view full size!



    I forgot to add cliff notes!
    It was delicious. All the dinner party guests said so. It was pretty rich, and if you're not a fan of bittersweet chocolate, use a lighter version than 70% for the dip. The marscapone added a pretty good depth of sweetness though, and the hit of fresh berries really "lifted" it! :weirdo: :lol: :weirdo:
     
    Last edited: Nov 8, 2009

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