Hi there it's Matt here,
I have recently moved my site over to www.matthewcaldicott.com so all my recipes (past, present and future) can be found there.
I will continue to update this site as well, but if you want to find my recipes from the last few years, follow the above link and you will find all my recipes!
Sorry for any inconvenience
Saturday, June 30, 2012
Ingredients 40 cooked, peeled and deveined prawns 2 small red chillis 1 whole white radish or daikon, peeled, sliced on a mandolin and then julliened 3 ripe mangoes, cut to your liking handful of mint, sliced handful of coriander, picked
Dressing 3 limes, juiced 3/4 cup peanut oil 1/4 cup fish sauce 1 tbsp caster sugar
Method 1. For the dressing, mix all the ingredients together in a bowl and set aside until serving. 2. Assemble the salad by mixing all ingredients together, including the dressing, in a large bowl. 3. Divide the salad between small serving plates. Bon appetite!
Makes 2 tarts
Pastry 575g plain flour 250g icing sugar 250g unsalted butter 3 small eggs
Filling 75g unsalted butter 1&3/4 cups caster sugar 2&1/2 cups ground almonds 5 whole eggs, lightly beaten 5 eggwhites 1 package of frozen mixed berries
Pastry 1. Process the flour, sugar and butter in a food processor until the mixture resembles breadcrumbs. 2. Add the eggs and continue processing until the dough forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes to firm. 3. Cut the dough in half and roll out both the doughs on a lightly floured board. Place into two seperate tart tins and bake in a preheated 160 degree Celsius oven for 20 minutes. Remove and set aside.
Filling 1. Cream the butter and sugar until pale. 2. Add the almond meal and eggs and mix until well combined. Spoon the mixture into the prepared tart cases and arrange the mixed berries on top. 3. Bake in a preheated 180 degree Celsius oven for 30 minutes.
To serve Top with slivered almonds and fresh berries. Cut into slices and serve with vanilla ice cream.
Recipe courtesy of BSB cookbook
Ingredients 3 egg whits 210 grams caster sugar 100 grams cocoa powder
Method Preheat the oven to 130 deg Cel. In a very clean stainless steel bowl stir together the egg white and sugar. Place the bowl over a saucepan of boiling water and continue stirring, regularly scraping down the side of the bowl with a rubber spatula to ensure no sugar crystals form. Once all the sugar has dissolved and you have a smooth, clear, warm liquid, remove from the heat - wipe the bottom of the bowl to ensure no water can come into contact with the mix. Transfer the warm liquid to the clean bowl of an electric mixer fitted with the whisk attachment. Beat for about 10 minutes on high speed, or until the mixture is cool and firm peaks have formed. Sift the cocoa powder into a large bowl. Using a large serving spoon, scoop out meringues a little larger than a tennis ball and drop into the cocoa. Working with one ball at a time, swill the bowl to make the meringue roll like a ball and completely coat it with cocoa. Gently lift the meringue out and place it on a baking tray lined with baking paper. Repeat with the remaining meringue to make up to six. Gently dig the tips of your fingers into the meringue and drag them upwards, creating streaks of white and chocolate meringue. Bake at 100 deg Cel for about 1 hour 30 minutes, or until crisp on the outside and soft in the centre.