Your Signature Dish

[chef]

Re: Your Signature Dish

Cheers Chef

No worries mate.

[chef]

Re: Your Signature Dish

Macarons
40ml water 1
150g caster sugar 2
110g egg whites, separated the day before and left out of the fridge and covered over night. 3
150g almond meal 4
150g pure icing sugar 5

Boil 1 and 2 until it reaches 121c, you will need a sugar thermometer.
Beat 3 until lightly frothy then slowly add the sugar syrup and continue beating until glossy. If you are going to colour your Macarons this is the time to add it.
Fold in sifted together(I also like to blitz them together too in a food processor to get a smoother mac) 4 and 5 and mix(you don't need to be to gentle) until mixture has the consistency of lava. So it slowly moves.
Pipe 20 cent size discs onto trays lined with baking paper and allow to sit out on the bench until they are not sticky to touch, about 10-20 minutes depending on the room temp and humidity.
Bake at 150c for about 18 minutes, the way to check if they are done is to try and lift one off the paper and if it comes off cleanly then they are done.
Cool and fill with your favourite filling, mines Turkish Delight.

Please note it is impossible to master this recipe(this recipe is a master recipe that is used by nearly all the top Patisseries in the world) first time round, even Zumbo(my cooking idol ATM) took a few goes.

[EasternWest]

Re: Your Signature Dish

Thanks Chef, I'm looking forward to having a crack.

[LostDoggy]

Re: Your Signature Dish

Chef, thanks so much for the recipes. I'm really looking forward to trying them out. Do you like Zumbo's new cookbook? Very interesting stuff -- I want to make his 'Katsudon'.

ps. re: the OP, I try a lot of stuff, and have had 'go-to' dishes for entertaining etc. in the past, but I'm not sure I have a signature dish these days. I'll think about it for a bit and maybe put a couple of recipes up if I can remember any I'm proud of. I have signature wine matches, scotches and coffee though!

[Murphy'sLore]

Re: Your Signature Dish

Thanks Chef. The macarons sound a bit hard but I'll have a go at the TD!

[chef]

Re: Your Signature Dish

Chef, thanks so much for the recipes. I'm really looking forward to trying them out. Do you like Zumbo's new cookbook? Very interesting stuff -- I want to make his 'Katsudon'.

I love Zumbo's book(wish he would open a shop in Melbourne as I doubt I will ever go to Sydney in my life, apart from the airport) and I love Macarons. I have made a few things out of it so far like the cherry poppins, celia's act, lavender up and black rose. My goal is to make everything in the book, Zumbo is god to me ATM.