BHG LIVE Sydney 2014

by Ed Halmagyi


Serves 4

700g pippies, cleaned of all sand
1 cup beer
2 stalks lemongrass, trimmed and finely sliced
5cm piece ginger, cut into fine batons
6 cloves garlic, sliced
4 eschalots, finely sliced
1 Tbsp vegetable oil
2 Tbsp oyster sauce
1 Tbsp fish sauce
1 Tbsp caster sugar
juice of 1 lime
3 tsp potato flour
2 long red chillies, seeded and finely sliced
½ bunch Thai basil leaves
¼ bunch coriander leaves
¼ bunch mint leaves

1 Set a large saucepan over a high heat. Once hot, add the pippies and beer. Cook with the lid on for 5 minutes, until the pippies open. Remove from the heat, strain the liquid and reserve.
2 In a wok over a high heat, fry the lemongrass, ginger, garlic and eschalots in vegetable oil for 2 minutes, until aromatic, then add the pippies, oyster sauce, fish sauce and sugar. Combine the potato flour with 1 cup of the reserved pippie liquid, then stir in and simmer until thicken. Mix in the chillies and herbs, then serve.

Makes 12

400g plain flour
3 tsp fine salt
230ml warm water
4 green shallots, finely sliced
2 Tbsp sesame oil
vegetable oil, for frying
chilli sauce, soy sauce and lime wedges, to serve

1 Combine the flour and salt in a large bowl, then slowly ad the warm water while mixing. Once a dough forms, add the shallots, then knead well. Cover a set aside for 1 hour to rest.
2 Divide into 12 pieces, then roll out to a large disc at least 30cm across. Brush with sesame oil, fold up, then roll out again, this time only to 15cm across. Fry in hot (180°C) vegetable oil for 2 minutes, until golden, then serve hot with soy and chilli sauces and lime wedges.

Serves 4

400g pork neck, diced
2 Tbsp fish sauce
2 Tbsp caster sugar
2 tsp freshly ground black pepper
½ tsp ground cloves
½ tsp chilli flakes
¼ cup vegetable oil
4 eschalots, finely sliced
4 cloves garlic, minced
1 white onion, sliced into wedges
3 tomatoes, seeded and diced
1 cup pineapple, cut in to 1cm dice
6 green shallots, cut into 4cm lengths
4 sticks celery, sliced on the bias
juice of 3 limes
½ bunch coriander leaves
2 tsp cornflour dissolved in 1 Tbsp water
3 sprigs Vietnamese mint leaves
sliced chillies and lime wedges, to serve

1 Combine the pork, fish sauce, half the sugar, pepper cloves and garlic in a bowl, then cover and refrigerate for 2 hours to marinate.
2 Fry the pork in a hot wok in batches in half the oil until just browned. When the final pork is being fried, return all the meat to the wok and add the eschalots and garlic. Cook for 5 minutes, then set aside.
3 Return the wok to the heat and stir-fry the onion, tomatoes, pineapple, shallots and celery in the remaining oil for 3 minutes, until just softened, then mix the pork in again. Cook for 2 minutes.
4 Pour in the lime juice, remaining sugar and cornflour mixture. Simmer until thickened, then stir in the herbs and serve with sliced chillies and lime wedges.

Serves 4

1 cup tuna in oil, drained
6 green shallots, finely sliced
½ bunch parsley, finely chopped
4 sprigs mint, finely chopped
4 cloves garlic, minced
2 Tbsp capers, finely chopped
salt flakes and freshly-milled black pepper
8 eggs
8 sheets brik pastry
2 egg whites, beaten
vegetable oil for frying
watercress salad and lemon wedges, to serve

1 Combine the tuna, shallots, herbs, garlic and capers in a bowl and season generously with salt and pepper. Place a spoonful on top of a sheet of brik pastry, top with an egg, then brush the edges with egg white and fold over to seal.
2 Fry in hot (180°C) vegetable oil for 3 minutes, until crisp and brown. Drain well on kitchen paper, then serve hot with watercress salad and lemon wedges.

Serves 4

1 whole chicken (#18)
¼ cup extra virgin olive oil
2 white onions, finely diced
4 cloves garlic, minced
4 cm piece ginger, grated
2 tsp ground turmeric
2 tsp ground cumin
2 tsp sweet paprika
400g green olives, pitted
juice of 2 lemons
125ml chicken stock
½ bunch parsley, chopped
½ bunch coriander, chopped
couscous and yoghurt, to serve

1 Chop the chicken into pieces, then toss in half the olive oil. Fry in a heavy-based enamelled cast iron saucepan set over a high heat for 3 minutes, until well-browned, then set aside.
2 Fry the onion, garlic, ginger and spices in the remaining oil for 3 minutes, until aromatic, then return the chicken along with the olive, lemon juice and stock. Bring to a simmer, then cook gently for 30 minutes, until the chicken is just firm.
3 Mix in the herbs, then serve with couscous and yoghurt.

Makes 24

3 cups semolina
2 Tbsp caster sugar
1 tsp fine salt
125g butter, melted
¼ cup orange blossom water
1 cup ice cold water
600g fresh dates, pitted
100g toasted sesame seeds
2 Tbsp unsalted butter
2 tsp ground cinnamon
1 tsp ground nutmeg
400g honey

1 Preheat oven to 180°C. Combine the semolina, salt and caster sugar in a large bowl and mix well, then stir in the melted butter and rub well. Stir in 1 Tbsp orange blossom water and iced water and mix to a smooth dough.
2 Combine the dates, sesame seeds, butter and spices in a food processor and purée until smooth. Divide the dough into four pieces. Roll one out to a long log, then make a flat indentation down the centre. Place one quarter of the date mixture down the centre, then pinch the dough around.
3 Flatten gently and cut into diamond shapes. Arrange on lined oven trays and bake for 25-30 minutes until pale golden. Cool completely on a wire rack.
4 Pour the honey and remaining orange blossom water into a medium saucepan and bring to a boil. Remove from the heat, then dip the biscuits one at a time. Drain well, then serve.

Serves 4

large pinch saffron threads
½ cup aioli
1 Lebanese cucumber, halved and seeded
2 Tbsp tarragon vinegar
1 tsp caster sugar
salt flakes and freshly-milled black pepper
¼ cup fromage frais
1 bunch chives, finely sliced
12 thin slices Jamon*
2 small baby beetroot**, finely sliced
2 small radishes, finely sliced
½ cup mixed baby herbs
¼ cup mixed edible flowers
¼ cup miniature garlic croutons

1 Steep the saffron threads in 1 Tbsp hot water and set aside for 3 minutes. Whisk into the aioli. Slice the cucumber into vegetable spaghetti with a mandoline, then mix with the vinegar, sugar and a generous amount of salt and pepper. Set aside for 5 minutes, then drain well.
2 Mix the fromage frais and chives, spread a line on each plate, then top with the cucumber. Arrange the jamon, beetroot and radishes on top, then garnish with herbs, flowers and croutons. Pipe dots of saffron aioli around.
*Serrano or Jamon Iberico
**one gold and one red if possible

Serves 4

1L chicken stock
8 juniper berries, bruised
2 celery hearts
½ cup walnuts, toasted and chopped
8 basil leaves, finely sliced
½ stalk rhubarb, very finely sliced
300ml cream
100g Roquefort cheese
¼ bunch thyme, very finely chopped
salt flakes and freshly-milled black pepper
1 Tbsp walnut oil

1 Pour the stock into a medium sauce pan with the juniper berries and bring to a simmer. Add the celery hearts and cook gently for 10 minutes, until just tender. Remove from the liquid, then slice on the bias. Toss with the walnuts, basil and rhubarb.
2 Boil the cream in a medium saucepan then add the Roquefort and thyme and purée with a stick mixer until very smooth. Season with salt.
3 Ladle the sauce into small charger bowls, then season the celery salad with salt and pepper and pile in the centre. Drizzle with walnut oil to serve.

Serves 4

4 x 150g skinless blue eye trevalla fillets, all bones removed
salt flakes and freshly-milled black pepper
75g unsalted butter, softened
2 Tbsp cold unsalted butter
1½ Tbsp plain flour
½ cup dry vermouth
2 cups hot chicken stock
1 cup green peas
1 cup butter lettuce leaves, taken from the heart of the lettuce
¼ bunch parsley leaves
1 bunch asparagus tips, halved and blanched
6 baby courgettes, split and blanched
4 marinated artichoke hearts, drained and chopped
½ cup roasted capsicum
¼ cup toasted walnuts
2 cloves garlic, chopped
2 tsp smoked paprika
½ tsp ground cumin
½ tsp chilli powder
¼ cup extra virgin olive oil
1 Tbsp walnut oil
½ cup mixed micro herbs

1 Preheat oven to 200°C. Season the fish with salt and pepper, then rub generously with softened butter. Arrange in a lined roasting pan and bake for 12 minutes, until just cooked.
2 Meanwhile, cook the cold butter and flour in a medium saucepan for 2 minutes, until crumbly, then pour in the vermouth. Once smooth, add the chicken stock and simmer for 3 minutes. Mix in the peas, lettuce and parsley, cook for 2 minutes, then purée a stick blender until very smooth. Blanch the asparagus and courgettes until tender. Arrange the artichokes in the centre of four bowl-plates.
3 Combine the capsicums, walnuts, garlic, spices and oil in a blender and purée until smooth. Season with salt and pepper. Pour the pea veloute into bowls, top with fish and surround with vegetables. Finish with a spoon of the capsicum sauce.

Serves 4

1 cup tinned peaches, chopped
1 cup raspberry jelly*
300g mascarpone
50g icing sugar
seeds of 1 vanilla bean
1 punnet raspberries

1 Spoon the peaches into the bottom of four tumblers. Dice the jelly and spoon on top.
2 Combine the mascarpone, sugar and vanilla seeds in a bowl and whisk until smooth. Spoon on top of the jelly, then finish with raspberries.
* Make the jelly from a packet mix, but use only two-thirds of the indicated amount of water. This will set firmer and be able to be diced.

Serves 4

¾ cup caster sugar
100g unsalted butter
24 prunes, pitted and halved
2 sheets puff pastry
vanilla ice cream, to serve

1 Preheat oven to 200°C. Combine the caster sugar and butter in a small saucepan and set over a moderate heat. Cook until a dark caramel forms, then pour into pour individual non-stick blini pans. Top with prunes. Cut four discs of pastry just larger than the pans and place on top. Bake for 20 minutes, until the pastry is golden and crisp. Invert, then serve with ice cream.

Serves 4

3 cups pumpkin, skinned and seeded, chopped
1 Tbsp vegetable oil
pinch fine salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup rolled oats
2 cups low-fat milk
¼ cup honey
2 bananas, peeled
½ cup smooth natural peanut butter
½ cup seed mix

1 Preheat oven to 180°C. Toss the pumpkin pieces in vegetable oil and season with a little salt. Place in a roasting pan, cover with aluminium foil, then bake for 1 hour, until very soft. Press through a fine sieve, then mix in the spices.
2 Combine the oats and milk in a medium saucepan and set over a low heat. Bring gently to a simmer, and cook until the liquid has absorbed. Mix in the pumpkin purée and honey.
3 Spread the peanut butter over the bananas, then crust with seed mix. Slice and arrange on top of the porridge.

Serves 4

2 red capsicums
¼ cup extra virgin olive oil
400g can lentils, drained and rinsed
4 cloves garlic, minced
3 tsp curry powder
salt flakes and freshly-milled black pepper
3 cups dandelion greens
½ cup pomegranate seeds
2 kiwifruit, peeled and diced
2 Tbsp pumpkin seeds
1 avocado, diced
juice of 1 lemon
1 Tbsp almond oil

1 Preheat oven to 180°C. Toss the capsicums in half the olive oil and arrange in a roasting pan. Bake for 20 minutes, until lightly blackened, then place in a bowl, cover with cling film, and set aside to cool. Remove the skins and seeds, then cut into strips.
2 Dry the lentils carefully with kitchen paper, then fry in the remaining olive oil in a skillet over a high heat for 2-3 minutes, until they begin to pop. Add the garlic and curry powder and cook briefly, then drain in a sieve. Season generously with salt and pepper. Allow to cool.
3 Wash the dandelion green very carefully and dry well, then toss with the pomegranate seeds, capsicum, kiwifruit and pumpkin seeds. Arrange the avocado on plates, then top with the salad. Dress with the lemon juice and almond oil.

Serves 4

2 cups mixed baby tomatoes, halved
2 Tbsp extra virgin olive oil
¼ red onion, finely shaved
1 green shallot, finely sliced
½ bunch small basil leaves
salt flakes and freshly-milled black pepper
2 tsp red wine vinegar
12 small whiting fillets
1 cup breadcrumbs
1 cup fine polenta
1 cup finely-grated Pecorino
½ bunch thyme, finely chopped
1½ cups plain flour
3 eggs, beaten
½ cup small garlic croutons
vegetable oil, for frying
lemon wedges, to serve

1 Preheat oven to 180°C. Combine the tomatoes and olive oil in a heatproof bowl and toss well. Bake for 8 minutes, until the tomatoes are just softened. Set aside to cool, then mix with the onion, shallots and basil, season with salt and pepper, then drizzle with vinegar.
2 Pat the fish dry with kitchen paper, then season with salt and pepper. Mix the breadcrumbs, polenta, Pecorino and thyme in a shallow bowl. Dip the fish in flour, shake off the excess, then dip in egg. Coat well with the breadcrumb mixture, then fry in hot (180°C) vegetable oil for 4 minutes, until crisp. Drain well on kitchen paper.
3 Mix the croutons into the salad, then serve with fish pieces and lemon wedges.
*Serve with Lindeman’s Semillon-Sauvignon Blanc

Serves 4

2 brown onions, finely diced
2 Tbsp pine nuts, chopped
1 cup extra virgin olive oil
8 cloves garlic, chopped
½ bunch parsley, chopped
1 sprig rosemary, finely chopped
2 tsp ground fennel seed
½ cup breadcrumbs
¼ cup ricotta
½ cup finely-grated parmesan
finely-grated zest of 2 lemons
1 egg
600g pork mince
salt flakes and freshly-milled black pepper
2 tsp paprika
1 tsp ground cumin
2 cups roasted capsicum, seeded and skinned
1 cup red wine*
2 Tbsp double cream
3 cups baby spinach leaves
1 bunch oregano leaves
garlic and herb toasts, to serve

1 Sauté half the onion with the pine nuts in 2 Tbsp olive oil, until softened, then add half the garlic, parsley, rosemary and fennel seeds and cook for 5 more minutes. Set aside to cool, then mix in the breadcrumbs, ricotta, Parmesan, lemon zest, egg and mince. Mix well, until smooth, then season with salt and pepper. Form into meatballs.
2 Meanwhile, sauté the remaining onion and garlic in 2 Tbsp olive oil for 2 minutes, until softened. Add the paprika, cumin, capsicums and wine and bring to a boil. Cook for 5 minutes, then mix in the cream and purée with a stick blender. Season with salt and pepper.
3 Fry the meatballs in the remaining olive oil for 3 minutes, until browned, then pour in the capsicum sauce and simmer until the meatballs are gently cooked through. Mix in the spinach and oregano, then serve with garlic and herb toasts.
*Lindeman’s Shiraz

Serves 4

220g caster sugar
2 gelatine leaves
375ml Moscato*
½ cup rolled oats
½ cup desiccated coconut
½ cup plain flour
75g unsalted butter
2 punnets strawberries, hulled
150g mascarpone
100ml cream
¼ cup pure icing sugar, sifted
seeds of 1 vanilla bean
micro mint leaves, to garnish

1 Preheat oven to 180°C. Combine 60g caster sugar and ¼ cup water in a small saucepan and set over a high heat. Boil to dissolve, then set aside. Soften the gelatine leaves in cold water, squeeze dry, then whisk into the hot syrup to dissolve. Pour in the Moscato, then strain into individual jelly dishes and refrigerate for 6 hours, or until set.
2 Combine the oats, coconut, flour, 60g caster sugar and butter in a food processor and pulse until crumbly. Scatter on a lined oven tray, then bake for 20 minutes, until golden. Set aside to cool.
3 Roughly chop 1 punnet of strawberries, then mix with the remaining caster sugar and ½ cup water. Set over a high heat and simmer for 5 minutes. Mash, then strain through a fine sieve into a second saucepan. Add the remaining strawberries, then set aside to poach in the hot syrup. Whip the mascarpone, cream, icing sugar and vanilla seeds to soft peaks.
4 Unmould the jellies by dipping into hot water, then garnish with the crumbs, cream and strawberries.
* Lindeman’s Moscato

Serves 4

2 Tbsp fine salt
24 large green King prawns, peeled and de-veined, tails on
½ cup brown rice
2 Tbsp chai tea leaf mixture
¼ cup brown sugar
2 egg yolks
¼ cup white vine vinegar
1 Tbsp Dijon mustard
1 Tbsp horseradish cream
4 cloves garlic, minced
1 tsp caster sugar
1 cup light olive oil
1 head witlof
1 cup radicchio, torn
½ bunch parsley leaves
1 Tbsp extra virgin olive oil
2 tsp pomegranate molasses
70g sheep’s feta, crumbled
½ cup pistachios, toasted

1 Dissolve the salt in 1 cup boiling water, then add 2 cups iced water to chill. Mix in the prawns and set aside for 5 minutes. Mix the rice, chai and sugar, then place in a foil-lined frying pan and set over a moderate heat. Drain the drain well and pat dry, then arrange on a wire rack and set over the pan. Cover with foil, then once smoke appears turn the heat to low and cook for 10 minutes, until just firm.
2 Combine the yolk, vinegar, mustard, horseradish, garlic and sugar in a jug and purée with a stick blender. While pureeing, add the light olive oil in a steady stream, until thick, then season with salt.
3 Toss the witlof leaves, radicchio and parsley I a bowl, then dress with the extra virgin olive oil and pomegranate molasses. Season with salt and pepper, then crumble in the feta and mix in the pistachios. Serve the prawns with the salad and a ramekin of aioli.
*Serve with Lindeman’s Sparkling

Serves 4

1 butternut pumpkin
1 Tbsp butter
½ cup brown sugar
1 Tbsp red wine vinegar
salt flakes and freshly-milled black pepper
1 leek, sliced
4 cloves garlic, sliced
1 tsp baby capers
½ bunch sage, chopped
2 Tbsp extra virgin olive oil
4 cups baby kale leaves
1 cup Chardonnay*
¼ cup mixed seeds
½ bunch basil leaves, sliced
1 lemon, segmented
1 orange, segmented
1 lime, segmented
1 cup labne

1 Preheat oven to 180°C. Slice the pumpkin into four discs each 2cm thick and 10cm across, reserving the remaining pumpkin for another use. Put the butter and sugar in a frying pan set over a high heat and cook until caramelised. Add the vinegar, cook briefly, then arrange the pumpkin pieces on top and season with salt and pepper.. Cook for 3 minutes, then turn out onto a lined oven tray and bake for 20 minutes, until the pumpkin is soft.
2 Meanwhile, fry the leek, garlic, capers and sage in extra virgin olive oil in a pan over a high heat, until lightly browned. Add the kale, cook for 1 minute, then pour in the wine and bring to a simmer. Once the kale is softened, remove from the heat and mix in the seeds, basil and citrus.
3 Place the pumpkin in the middle of plates and surround with the kale mixture and pan juices. Top with labne, then serve.
*Lindeman’s Chardonnay

Serves 4

½ rockmelon
1 punnet strawberries, quartered
4 figs, quartered
2 kiwifruit, sliced
1 punnet raspberries
2 oranges, segmented
150g caster sugar
finely-grated zest and juice of 2 limes
1 vanilla bean, split
1½ cups sweet white wine*
1 bunch marjoram leaves
200ml double cream
2 Tbsp icing sugar, sifted
toasted shredded coconut, to serve

1 Use a melon baller to process the rockmelon, then mix very gently with the remaining fruit. Combine the sugar, lime zest, lime juice, vanilla and wine in a small saucepan and set over a moderate heat. Bring to a simmer, then cook until thickened. Set aside to cool. Mix in the marjoram leaves, then toss onto the salad.
2 Whisk the cream and icing sugar to soft peaks, then serve the salad with a quenelle of cream and a scattering of coconut.
*Lindeman’s Sweet White Wine

Serves 4

1.5kg chicken, cut into 8 pieces
salt flakes and freshly-milled black pepper
⅔ cup plain flour
¼ cup vegetable oil
1 red capsicum, finely diced
1 white onion, finely diced
6 cloves garlic, minced
4 tomatoes, peeled, seeded and diced
2 Tbsp sweet paprika
2 tsp hot paprika
1 cup chicken stock
1 cup Rose wine*
¾ cup sour cream
spaetzle and chopped parsley, to serve

1 Season the chicken pieces generously with salt and pepper, then dust with ½ cup plain flour, shaking off the excess. Fry in a large lidded saucepan in half the vegetable oil over a moderate heat for 5 minutes, until lightly-browned. Set aside.
2 Sauté the capsicum, onions and garlic in the remaining oil for 5 minutes, until well-softened, then add the tomatoes and cook for 2 more minutes.
3 Add the paprika, chicken stock and wine, then return the chicken pieces and simmer for 20 minutes, turning often, until the chicken is firm. Whisk the sour cream and remaining flour in a small bowl, then pour in 1 cup of the sauce. Return to the saucepan, simmer for 1 minute, then serve with spaetzle and chopped parsley.
* Lindeman’s Sparkling Rose

Serves: 4

½ head cauliflower, chopped
400g macaroni elbow pasta
1 white onion, finely diced
4 cloves garlic, finely diced
1 bay leaf
2 Tbsp unsalted butter
¼ cup plain flour
500ml hot milk
250ml white wine*
2 tsp mixed dried herbs
1½ tsp ground nutmeg
salt flakes and freshly-milled black pepper
½ cup pecorino, finely-grated
1 cup fresh breadcrumbs

1 Preheat oven to 200°C. Steam the cauliflower until very tender, then set aside. Cook the pasta in a large saucepan of rapidly-boiling salted water until the pasta is still a little firm and not quite al dente. Drain well and cool under running water, then set aside.
2 Sauté the onion, garlic and bay leaf in butter for 3 minutes, until softened, then add the flour and cook for 2 minutes, stirring constantly. Whisk in the hot milk and wine until smooth, then stir in the dried herbs and nutmeg and bring to a boil. Add the cauliflower, purée with a stick blender, then season with salt and pepper and stir in the cheese.
3 Mix the pasta into the sauce and pour into a 2½L casserole dish. Top with breadcrumbs and bake for 20 minutes, until crunchy on top, then serve.
* Lindeman’s Semillon-Sauvignon Blanc

Serves 4

400g pork scotch fillet, finely diced
400g pork mince
2 tsp fine salt
2 tsp Herbes de Provence
2 Tbsp vegetable oil
4 soft rolls, halved
4 slice vintage cheddar cheese
1 ripe tomato, sliced
2 cups mixed leaves
hot mustard and oven-baked crinkle-cut chips, to serve

1 Combine the pork scotch fillet and mince in a large bowl with the salt and Herbes de Provence. Mix thoroughly until it becomes sticky, then form into four patties. Rub with vegetable oil, then cook on a hot ribbed griddle for 10minutes, turning several time, until just cooked.
2 Meanwhile, top the rolls with cheese and grill until melted. Arrange the tomato and leaves on the bases, then top with the patties and mustard. Serve with chips.