The Cook and the Chef

Easter (1x10)

Ημερομηνία προβολής: Απρ 12, 2006

It’s Easter and Simon surprises Maggie with a chilli Easter Egg whipped up at work under the expert eyes of his pastry chefs. Maggie’s no fan of chilli but Simon’s determined to win her over. Simon’s chocolate work extends to Maggie’s kitchen while Maggie makes a delicious Russian Easter dessert. Maggie also heads out into the suburbs of Adelaide to source her favourite home grown tomato. An Easter Lunch: TomatoBread Salad with Octopus and Garlic Aioli Or Gazpacho followed by Octopus and Garlic Aioli, Finished off with a chocolate doll to have with coffee... Fine chocolate work is highly specialised but these days being able to buy couverture cooking chocolate at many fine food shops makes it easier. Simon uses a doll to make a gelatin mould into which he pours the chocolate to make an Easter present for the kids. He suggests that a doll is a tricky mould to make first up and to use some thing with less pieces for a first try, an egg shape for example. Maggie’s Pashka is the Easter treat that many Russians break lent with; the rich ricotta and cream combining with citrus flavours in a dish that is simple and delicious. Maggie and Simon both use tomatoes in their Easter fare; Maggie with a Tomato Bread Salad and Simon with a tomato water Gazpacho, restaurant style. To complete an Easter meal, Maggie then cooks up a whole Octopus, a popular Greek Orthodox food during the weeks leading up to Easter. Simon’s Garlic Aioli dressing is the perfect accompaniment. During the program Maggie is delighted by viewers who have sent in some of their home-grown heritage tomatoes. Many of these “tomatofiles” will still be picking their fruit past Easter, into May. Recipes: - Simon’s Tomato water Gazpacho with Gin - Octopus and Garlic Aioli - Chocolate Barbies - An Easter Dessert - Pashka - Tomato Bread Salad