mexican food is my weakness. my dirty little secret…i love it because the cuisine there is authentic, pure and healthy….. the realness and the minimalist ethic of its clean flavours keep my idea of amazing food with a easy honest approach going….. from moles to dirty chicken, through to the salsas and fish crudos….there are so few ingredients in the culture so it cool to be creative….ive added a touch of me in there…….
salads are my thing and this is a gorgeous chilled meal for all time….
…plus I’ve added a nasty little tipple to kick it off..
a new frontier splash
shaved zucchini, cucumber and green apples, lime vinegared tomatoes, rosemary oil and boiled egg salad
chilled red mole, brined shredded chicken, lime ricotta, jalapeno oil, tortilla salad
chilled pulled beef shin, slow cooked carrot, avocado, dirty lemon risotto, pickled thyme salad
jellied berries, hard vanilla custard, lime leaf and sweet vodka salad
recipes for 4:
1 cup off good vodka, 1 jalapeno sliced into 1/4’s, 3 cups of grapefruit juice, 1 lemon sliced, 1 orange sliced, 2 tablespoons icing agave nectar, sprigs of thyme. mix and serve.
shave 1 cucumber, 1 zucchini, 1 green apple into a bowl, mix with olive oil, a squeeze of lime juice salt and pepper. stir gently with 1/2 cup odf sliced baby tomatoes that have been mixed with white vinegar and a good squeeze of lime juice, and place on platter. place sliced apple on top with a perched boiled egg. drizzle with olive oil, that has been stored with rosemary in it overnight. sprinkle the plate with poppy seeds.
chicken, mole and ricotta salad:
mole: boil 1 can tomatoes, 1 cut jalapeño, 6 squares dark chocolate, 2 cloves chopped garlic, then add salt and pepper to taste. chill. soak 1 chicken in 1 cup white vinegar 1 tablespoon each of salt and sugar. roast on high for 20 mins and chill. flake into pieces. mix 1 cup ricotta with 1 squeezed lime. blend 1 jalapeño with 1 1/2 cup olive oil. make a circle on the plate with the mole, add shredded chicken, dollops of ricotta, add some jalapeños and tomatoes, top with coriander sprigs and a shard of tortilla.
shin, carrot, avocado and risotto salad:
pepper the outside of a piece of beef shin and place in a an oven dish. blend, 2 cups of chicken stock with 4 cloves of garlic. cover the beef with the stock and put 2 carrots in there as week. cook for 6 hours on 150C covered in greaseproof paper. chill down. in a chines cooker, cook 2 cups of lemon infused risotto with the stock from the beef. sit 4 sprigs of thyme in 2 cups of vinegar mixed with 2 tablespoons icing sugar. serve cut avocado with the skin on, a big spoonful of the cold risotto, shred the beef and place the carrot on top, finishing of with the thyme.
jellied berry salad:
mix 1 cup of cream mixed 1 tablespoon of vanilla essence and 2 egg yolks. mix 1 tablespoon gelatine with 2 teaspoons hot water until dissolved. gently mix with the vanilla custard. place in fridge for 3 hours until hardened. cut into small rectangles. in a bowl stir together 2 cups of cranberry juice with 1 cup of vodka and 4 teaspoons of gel tin mixed with 1/2 cup boiling water to dissolve. in a large ramekin or 4 small, distribute the juice with 2 cups of mixed berries and the rectangles of custard and 2 tablespoons of finely chopped kaffir lime leaf. place in refrigerator for 1/2 a day. serve cold.
its been too long….susan stitt food and wild with garnish enters a new universe.
ive been going nuts, doing EVERYTHING – cooking for some really cool people, working at Alimentari, shooting TV commercials overseas, smashing food, making art, pitching on jobs, travelling, writing book proposals for New York, (crossing fingers).
it feels like a new beginning and i want my blog to reflect this…..
this new beginning will have pics from all my activities, travels, behind the scenes on my food jobs, exciting news, and write ups on my fave restaurants. AND I’m going to make some really cool original food, which is my FAVE thing to do above all……
susan stitt food and wild with garnish goes ballistic into the future. woo hoo
do me a favour and like my page, send it around and let me know if you need any cool ideas to make your food world extreme. ingredients, dinners, menus, anything.
I’ve got some cool business ideas too…..
lets get this party started
a darker experience. a gorgeous dinner…..
some suggestions for something simple, something perfect, something delicious.
oh and for some innocent fun…….
pancetta, fermented cabbage, pickled figs, rocket, caper and lemon thyme chop
chilled candied burnt navel orange, frozen thyme infused chocolate ganache
fermented cabbage salad
chop 1 cup fermented cabbage, 6 strips pancetta, 4 figs that have been soaked in vinegar and sugar for 1 day, 1 cup wild rocket, 1 tablespoon capers and 2 twigs of lemon thyme, salt/pepper, olive oil, lemon juice. place all ingredients into bowl, mix with lemon juice and extra virgin olive oil. press into small cup and upturn onto plate.
pomegranate game hen salad
chop into quarters 2 game hens, and soak in 3 cups good pomegranate juice, and 1 tablespoon honey overnight. roast in a hot oven 250C till crispy on greaseproof paper. drizzle with olive oil. in a bowl, toss 2 cups mixed fine spring greens, with finger lime juice, extra virgin olive oil that has been blasted in the food processor with some cracked pepper, and some celtic sea salt. i like mine strong and peppery and salty. put leaves on platter, place chicken on top with 1/2 cup crushed fresh pomegranate seeds, and place dollops of feet curd that has been mixed with lemon rind shavings…yum.
burnt navel orange with frozen ganache
cut 2 sides off 2 oranges making 4 slices. cover in born sugar and place sugar down in fry pan and cook till burnt. place in fridge to chill. melt 1 cup of dark chocolate in a double boiler slowly. heat 1 cup of heavy cream gently. pour over the chocolate and leave for 1 minute and gently work them in together. add 1 tablespoon brown sugar to melt, and stir till fully integrated. pour into deep bowl and freeze overnight. take out of fridge 1 hour before serving and with a large spoon turn out a scoop onto a plate, with a chilled orange segment..
i have returned to australia from the US to find it awash in auburn leaves mid Autumn – fall for all you northerners….
its inspiring to have the colour wash of tones of this gorgeous new season. …..i jumped at the opportunity to cook something tonal and delicious….a beautiful micro gnocchi with shrimp, asparagus and a yellow heirloom, saffron coral reduction. a warm salad for a soft opening to a beautiful season of colour and food….it felt real and perfect to jump into everything the season feels like…..warming up the tones and the temperature of the food we eat.. the freshness of this dish is very wildwithgarnish but also very australian.
the reduction is a favourite of mine. boiled shrimp shells with saffron….i use this a lot to start a dish. spaghetti with blue eyed cod and coral sauce and pureed leeks, open lasagne of lobster and dirty shell sauce, rich creamy crab soup with crab fritters and buttered shrimp….shall i go on….warm stack of buttered squid with prawn head butter sauce and walnut crumbs….
recipe: micro gnocchi with shrimp, asparagus and a yellow heirloom saffron coral reduction
20 shrimp, 2 tablespoons olive oil, 2 cloves garlic, 2 cups boiling water, 1 teaspoon saffron, 1 small yellow heirloom chopped small, 1/2 cup vegetable stock, celery salt, salt and pepper, 1 cup asparagus tips and shoots, 4 x snow peas, 1 tablespoon cold butter (unsalted)
in a pan place the peeled shrimp shells and fry them in olive oil, the yellow heirlooms and garlic. caramelise and cover the shells in boiling water and boil for 20 minutes whilst pressing down on the shells and heads with a masher. strain and reduce the liquid with saffron, and vegetable stock. a gentle sprinkle of celery salt and and some pepper works a treat. boil down to about 1 cup splashing and dashing with seasoning until you find your perfect taste. quickly whisk butter into the liquid to smooth it out…wow!
4 potatoes peeled and cut into small pieces, 1 cup of ricotta, 2 eggs, 1 tablespoons plain organic flour, pinch parmesan, 1/8 teaspoon each salt and pepper
boil the potatoes drain and bind in a magi mix with ricotta, flour, parmesan and a pinch of salt and pepper. roll into strings and cut and roll into tiny balls….boil in gentle salted water until they pop up to the top. strain
flash cook the shrimp and a cup of baby asparagus shoots and tips in the liquid. add the gnocchi a few snap peas and parsley….serve hot to warm with a splash of lime and maybe some chilli.
i love a cheeky smear…it underscores a dish and signatures flavour.pure and simple produce can be taken to the next level by just the addition of a cheeky smear of a pureed fresh ingredient.
i do a quick swipe with red miso underneath some gorgeous chilled lemon scented white blue eye cod and some micro watercress, lemon pieces and a gentle sprinkle of toasted hazelnuts….. or this dish….
beetroot essence, kingfish crudo, lemon myrtle mayonnaise, nasturnium radish, sprouts and crispy onion
you can tell how easy this dish is to make. a deconstructed salad. it requires, a fresh piece of kingfish, some pureed beetroots that have been steamed and pureed and strained, a mayo that has finely chopped lemon myrtle herbs ground into a good basic mayonnaise, slow oven roasted onions, and gorgeous fresh leaves, and lastly some fine discs of radish..how simple and how gorgeous is this dish
i am in new york and its just me to go to Eataly on 23rd and 5th and buy vegetables and shoot them….i actually start with the making and eating of buffalo mozzarella, i peruse the cookbooks and the incredible meat section (i have a piece of pork belly we are cooking tomorrow that is currently resting in spices – (more to come)…..anyway i then try really hard not to smash the pork sandwich in the rotisserie section……i buy weird pasta then i meander through the cheese and salumi, and settle into the vegetables…..
i did actually go for the purples and deep mauves because it was cold outside….and i was randomly thinking palette…..
i do love the way violets and purples caress my senses. being the highest chakra as a colour, it is a wellbeing creature of colour….. warmth, depth of mood, emotion value and common sense is how this colour makes me feel…. when i lifted my camera and shot the first frame, it was still set on daylight, and it made sense to continue in that vibe……i play and tinker bringing sense and reason to the vegetables ethic, but then i love to sway off and drive it into the sensual home of feeling and emotion that holds firm for me…
art for arts sake……
i think we have finally moved from www.wildwithgarnish.wordpress.com….i hope everyone is enjoying the cooler layout and the story lines in pictures. i am loving it and am determined to publish better and more composite stories…. again thank you to all who have been following me for two years and i hope we have more fun…..!
i am in New York to see my directing reps and plan to show you some pics of the gorgeous food I’ve been cooking with my friend Tana who is training at Flinders Lane in the East Village with a really cool Australian chef Chris Rendell….Modern Australian cuisine and so delicious.com i had their sausage rolls with sambal mayo yesterday and was blown away…….especially as an australian….goes straight to the heart for me…childhood to adulthood…there are some foods that bring you straight home…and its sausage rolls for me….anyway check it out…. http://www.flinderslane-nyc.com
Tana and i worked her fridge the other night. buying up before i arrived in NYC she had some gorgeous friends over and we workshopped the fridge down to some gorgeous sides and a really cool rib eye….it follows
roasted and collapsed pure tomatoes, garlic shoots, ground red onion, lemon butter
vinegar soaked eggplant in biscuit crust with sweet white miso mirin
hommous, dry fry of chive and corn, cumin dust and sour shallots
fast roasted eggplant stuffed with hot mushroom salad
sprouts in ponzu, tomatillo, pepper and cucumber shred stack
green shred (asian cabbage hearts and leaves, celery, cilantro root, mint) with 3 vinegars and tamari
mozzarella, yellow beets and basil salad, with green chilli, beet fast fry and green apple oil
we also had the butter on our rare rib eye but had had too much red by then…..ooooooops…!
we sat down with friends ate everything at once…the most perfect selection of cool defined flavours that rock the palette but don’t assault……the rib-eye was last on the table and there was no time to photograph…..we just had to eat….my bad?
you can imagine how much fun it is to work with someone who has your mind for adventure with food. most of these ideas were Tana driven and then i would slash a dressing or alter the shape of the vegetable, or stack the salad ingredients up against each other instead of mixing and tossing………she loves to play with shapes and order like me….the best…..
this food is so ‘wildwithgarnish’…smooth, random, delicious, fun and free…….who says there are rules….?
its summer down here is Australia. here is a delicious light brunchy summer menu. so simple and easy to make, concentrating on fresh market garden vegetables and pure eggs and yoghurt. its a gentle time of year!!
garden salad feta in parsley, and frest duck eggs
just a delicious fresh garden salad for warm days. boil 2 duck eggs till hard. slice across the bias some small carrots and slice some cucumbers down the lenthg with a potato peeler. form some soft feta into balls and roll in parsley. assemble on plate using a cut duck egg as the focus. sprinkle with olive oil, white onion oil (oil steeped in a wedge of white onion) and some white balsamic. i do like to eat the eggs warm but its up to you. i also like a slop of mayo…mmmm….
courgette tart with caramelised onions, ricotta and cheddar
little bombs of deliciousness. i bake these for a cafe every day. they have a gorgeous centre of caramelised onion which is hidden.
peel 2 zucchinis with a potato peeler. cut 2 pieces square of shortcrust. place the pastry in 2 tins which are oiled up. make circles with the strips. fry with a splash of white vinegar and a teaspoon of icing sugar, 1 finely cut onion. cook till brown. place the mixture into bottom of pastry lined dish. put a blog of ricotta, a handful of grated cheddar, and top with a small round of zucchini. fill the pastries up with 2 eggs whipped with a pinch of salt and 1/2 cup cream. cook at 160 for 30 minutes. eat hot with oiled parsley and lots of pepper
mango cheeks, yellow box honey, vanilla sugar frozen yoghurt
so simple and so fresh. i mix a full tub of greek yoghurt (approx 2 cups) with 2 tablespoons vanilla sugar, and a splash of vanilla syrup. (i do like it to be spiky). swirl it around. place a sheet of greaseproof paper in a small tin and put the yoghurt in. drip yellow box honey over it. freeze till it becomes less runny. (approx 2 hours). in a gorgeous glass put a cut mango cheek in and a large spoonful of the yoghurt. drip honey over it and serve. (i do like to chill my glasses). decorate with flowers.
i love cheese at the end of a meal or actually at the beginning….. a cheese plate of many, or just a singular delicious one is my fave. or even just my little cheese salads that almost have the components of a cheese plate but all in a tiny finely sliced salad. just scoop onto a tiny cracker or a slab of walnut loaf.these ideas are fast easy and really fresh for new ways of dining.
its not that i dont like desert, its just that sometimes its all about the cheese. something simple. something different, always fresh..
ash blue, pear, thyme, lemon and wilted onion.
finely chopped ash blue cheese, fresh pear, thyme twigs and white onions just melted with olive oil and white vinegar bring this dish to the heart of my favourite things to eat. sharp, salty, sweet, sexy. start a night with this dish and you can’t go wrong. a cheeky laviosh with a tiny pile on top is…the…..best…..thing…
pecorino, mustard seed drips, fuji apples and walnuts
double brie, walnut bread, 5 hour oven dried red grapes
i put a bunch of seedless red grapes in the oven on warm/100C for 5 hours, turning them slowly so the ones on the bottom don’t bruise. they are amazing and go so well with just the creamy cheese and soft walnut loaf.
emmenthal, radish, delicious apple and celery root salad, cheddar biscuits
i buy these small sharp cheddar biscuits from the big department store deli. most big delis stock a good english cheddar biscuit.. its just a good stab of sharp cheddar with the nuts and cheese.
feta, rocket, mint, caper and deep fried cornichon salad
a finely chopped sale with a biscuit is a great new way to rock a cheese plate. this is a chopped salad. so every cut up small. onions off set the capers and cornichons with a sharp stab of sweet mint and feta. yum! dress with a good extra virgin olive oil only and let the flavour mix do its job!
buche daphinois, radishes, walnuts, olive bread crusts
i do say olive crusts because it is just that. i buy a good olive sourdough and only use the crusts. chewy and salty….delish.
clarin, sweet pickled white onion shred, figs
this is a gorgeous mix. the light cream of the clarin, with some shredded white onion soaked in icing sugar and white balsamic. the sweetness of the figs is just gorgeous.i light lavish cracker is stunning with this.
i make this salad for Alimentari (car william and paddington streets, paddington sydney). it runs out the door. this gorgeous salad is a really pure event. nothing but, shrooms, basil, micro upland cress, parmesan powder lemon and oil….oh and my favourite. fregola. …little bombs of bliss…..
fregola with mushrooms, lemon flavours , parmesan powder, basil and cress
this recipe is ridiculously easy…….. easy and fresh food is something we love. fregola is the gorgeous of pastas. little delicate and gorgeous it is perfect for a gentle salad that is a little bit different but very fresh.
i do this by the bag of fregola.
boil i bag of fregola till al dente. rinse in cold water till cool.put in a big bowl. slice 6 large button mushrooms and 1 small onion finely into slices and drip olive oil and sprinkle salt over. heat a frypan till really hot. drop the shrooms in and turn off letting them cook but cool at the same time. don’t stir. when cool put in with the fregola with: grated lemon rind from 1 lemon and then squeeze the juice in, 1 handful baby basil leaves, 1/2 cup really fine grated parmesan, 1/2 cup extra virgin olive oil. stir and put into bowl. season op with pepper and sprinkle more parmesan some more baby basil leaves, and some upland cress.
amazing with a roast chicken or just on its own. enjoy!