Episode: Delish Christmas Delights special
Title: George’s Childhood Memories
Broadcast: Dec 16th 2017
Presenter: Russell Blaikie & George Cooper

The Margaret River region is Russell’s home country and this area also produces some of the best wines in the nation but did you know it’s a hot for some of the finest chefs in Australia? Today Russ goes to meet one, George Cooper!

The Apples

• 6 Bravo apples
• 1 tbs sugar
• 1/2 vanilla pod
• 1 star anise
• 1/4 cinnamon stick

Method:

• Peel 4 of the apples and cut into 4, remove to core then dice into 1cm cubs.
• Juice peel and core with the remaining 2 apples through a cold press juicer.
• Place all ingredients with the juice into a cryovac bag and cook @ 83c for 45 minutes in a sous vide machine.
• Once cooked, refresh in iced water, drain off the apple juice from the apples and thicken with xantham gum then mix back through the apples.

The Ricotta:

• 500ml whole milk
• 250ml whipping cream
• 1/2 vanilla pod
• 30g sugar
• 1 star anise
• 1/2 stick cinnamon
• 225g greek yoghurt

Method:

• Bring all ingredients except the yoghurt to the boil and leave to infuse for 30 minutes.
• Bring mixture back to the boil then whisk in the yoghurt.
• Leave on a low heat for 30 minutes until curd has split from the whey then hang overnight to dry the ricotta.

The curd:

• 4 eggs
• 140g ricotta
• 70g cream
• 40g sugar

Method:

• Place all ingredients in to a thermomix and cook for 7 minutes @ 70c speed 5 then cook @ 80c for 30 second intervals speed 5 until mixture thickens.
• Place in the refrigerator to set.

The ice cream:

• 500g whipping cream
• 80g sugar
• 8 egg yolks
• 300g pitted kalamata black olives washed in warm water

Method:

• Whisk together eggs and sugar.
• Boil cream then pour over sugar mixture return to a low heat and cook until mixture reaches 81c.
• Place ice cream mix into a vita prep add olives and blitz until smooth, strain and chill.
• Place ice cream mix into a conventional ice cream machine and churn.

The Crumble:

• 250g plain flour
• 140g caster sugar
• 125g butter
• 100g rolled oats

Method:

• Place all ingredients into a food processor and pulse until it resembles sand.
• Cook @160c until golden brown mixing every 5 minutes.

Bravo Apple
W: www.fruitwest.com.au/bravo.htm
P: (08) 9367 1313

George Cooper
W: www.foodbythechef.com
P: 0452 623 544