how to shuck an oyster With many catering events where The Roo Brothers Catering has set up food stations, either for a wedding or corporate event we often get asked on "how to shuck an oyster" without injury, but retaining all the juices. Why do you need to shuck an oyster, on site, anyway? But before we shuck our oyster we need to buy from a reputable supplier and store correctly. Buying oysters in Sydney With so many varieties of oysters to choose from, such as the Pacific Oyster, the Sydney Rock Oyster, Angasi (flat) Oyster ( my favourite ), Milky Oyster, and the Blacklip Oyster. The last two are not as common as the pacific or the sydney rock. It is important that you buy as fresh as possible, we need these little mollusks alive! Always ask your fishmonger, what region are the oysters from and when were they havested. Oysters that look wet and have a fresh sea smell are the freshest. The oyster that is dry, sunken into the shell and smells fishy is too old. Oysters should be tightly shut before you buy them or open them - if they are already open, they may have perished and are not safe to eat. Storage of your oysters From their harvest date, unopened Sydney Rock Oysters should be kept close to 20°C for up to 14 days and unopened Pacific Oysters at 5°C for up to 7 days. So that they can breathe and keep cool, wrap or cover oysters in a damp cloth. Storing in plastic, in water or on ice will kill them! Cover and refrigerate at 2 - 5°C within 30 minutes after opening your oysters if not eating them straight away. Source: Oyster Australia Shucking The best way to eat an oyster is freshly shucked, unwashed in its natural brine and, if you are a purist like me, with no dressing. This is the main reason why we shuck all our oysters, just before and during guest arrival. Their alive! So how do you shuck an oyster. First of all you need A tea towel A cutting board - preferable a large one A good high quality, sharp oyster knife A bit of muscle And a touch of patience 1) Wrap a teatowel over one hand and use it to hold the oyster firmly. 2) Using the oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure from side to side, then without the pressure, lever the knife upwards, or twist it to prise the hinge open. Be gentle, but firm so not to damage the oyster or lose any of those lovely juice. 3) Slide the knife under the top shell to release the oyster and flip it over, leave in the shell to serve on a bed of ice, with lemon limes, tabasco, and a pepper grinder. Flick out any bits of shell with your knife.Remembering that once the abductor has been cut the oyster will die. So eat straight away and you will taste the difference. I do love a good oyster with a lovely chilled glass of aged riesling Another method to shuck a lot of oysters in a matter of minutes, though I haven't tried it myself. What you do is soften the abductor muscle—the bit that connects those tasty little sea creatures to their shells—by sticking the oysters in boiling water, then icing them down right quick so they don't cook. Further reading Other shucking techniques
Hot Cross Buns Sydney Catering Easter is nearly upon us, for 2017, Easter Sunday is on Sunday 16th April. When it comes to Easter, you can't beat indulging in a lovely, sticky hot cross bun. For the perfect Easter Hot Cross Bun it requires the right combination of fruit and spices. Hot Cross Bun recipe tips Swap the raisins and dried cranberries for chopped dried apricots or sour cherries. If you want to keep the buns lovely and moist for longer, soak the dried fruit in fruit juice for a couple of hours beforehand. Don't skimp on kneading or rising time, as this is what makes buns light and airy, and only good quality baker flour. Any old hot cross buns can be turned into a bread and butter pudding by soaking in butter History of the Hot Cross Bun Good Friday is traditional to eat hot cross buns, or rather it was, as I reckon the supermarkets and bakeries bring them out just after Christmas; and why not? They are delicious after all. The reason that Good Friday is the day these buns are traditionally baked goes back to Tudor times, when the sale of spiced buns was illegal, except on Good Friday, at Christmas and at funerals. The cross, people assume, is to denote the cross upon which Jesus was crucified. This is in fact nonsense; spiced buns with crosses were being produced throughout much of pagan Europe. Spiced buns have always been symbolic in worship and ones adorned with crosses were made for the goddess Eostre (where Easter get its name) We don’t actually eat them hot that often. They were simply called cross buns, until a nursery rhyme was written sometime in the eighteenth century, brought the "hot" to life. Other Easter treats Chocolate Millefoglie with Blackberries, Chocolate Cheesecake Pots with Dipped Strawberries Salted Caramel and Chocolate Brownie Easter Egg Mousse Cups with Raspberries. How to paint eggs With a needle, or drawing pin, gently pierce the top and bottom of your egg. Pierce the bottom end a few times to make it easier. If you’re using a needle, poke it around inside and you’ll pierce the yolk, which will make the blowing part a bit easier. Get yourself a wide bowl, and with the egg in both hands, make a tight seal with your mouth around the top of the egg and blow. It can be pretty difficult, but keep at it – it’s worth it in the end. Run under cold water once empty, dry carefully, and then decorate with paints, crayons, or marker pens. Cut up the cups from egg boxes to make perfect little stands for while you’re decorating. And dont waste the bowlful of raw beaten eggs, use them up, to make scrambled eggs, quiches, eggy bread and, of course, beautiful omelettes.
watermelon cosmopolitan how to make the perfect cocktail equipment large martini glass cocktail shaker blender or juicer large skewer ingredients vodka - good quality 30 mls cointreau - 15 mls fresh lime juice- 5 mls fresh watermelon juice - 80 mls fresh whole blueberries -3-4 Ice method Shake vodka, cointreau, lime and watermelon juice in the cocktail shaker to combine. Strain into the martini glass,skewer the whole blueberries and rest across the rim, then serve immediately. tips To juice the watermelon, cut watermelon into small pieces, skin removed, and juice. If using a blender, finely strain. 1 large watermelon makes aproximately 4-5 litres of fresh juice Home Back to beverage catering packages Food and Wine Check out Grazing table ideas
We love our asparagus and it coming to the end of the season so before the season ends here are some recipe ideas Asparagus and Parmesan Tarts Ingredients 6 tbsp mascarpone 40g grated Parmesan, plus extra shavings to serve 3 tbsp finely chopped basil zest 1/2 lemon 375g pack ready-rolled puff pastry,quartered (then cut to the length of the asparagus) 350g asparagus spears 1 tbsp olive oil method Heat oven to 200C. In a bowl ix the mascarpone with the Parmesan, lemon zest and basil, season to taste. Pop the pastry on to a couple of trasy, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders. Toss the asparagus in the oil, then arrange the bundles on top of the pastry. Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan. Ten Asparagus Facts 1. Asparagus is a member of the lily family 2. Australian asparagus is available from September to March. Most Australian Asparagus is produced during spring (September to November). However, a smaller supply of Australian asparagus is also available during the summer months (a number of growers cultivate summer asparagus by setting aside fields of new asparagus ferns ready for ‘summer cut’). 3. Asparagus also comes in shades of purple and red, which turn green only when cooked. 4. Sizes range from slender, young ‘sprue’ asparagus to thicker-stemmed, jumbo-sized ‘kitchen’ grades. 5. It takes about three years for asparagus plants to become established, and even longer to reach a fully productive state. 6. In the UK, asparagus is traditionally grown in the Vale of Evesham in Worcestershire, and East Anglia. 7. Asparagus is considered a difficult food to pair with wine - it contains methyl mercaptan, a sulphur compound, which tends to give wine a vegetal or metallic taste. Try pairing asparagus with cool-climate wines that have pronounced herbal flavours to counteract this. 8. Top accompaniments for asparagus are butter, parmesan, hollandaise and vinaigrette, eggs, bacon or pancetta. 9. White asparagus is grown by creating mounds of soil around the growing spears, hiding them from the light and resulting in their blanched, pale look. It is particularly labour-intensive to harvest, as experienced eyes are needed to spot the spear tips in the soil. 10. In Thailand and Vietnam asparagus is known as mÄƒng tây, which means ‘European bamboo shoots’. Home More on the fascinating world of Australian Asparagus
what is seasonal for the month of February Fruits Avocados Berries: Blueberries Berries: Raspberries Berries: Strawberries Figs Grapes Limes Lychees Mangosteens Melons Nectarines Oranges: Valencia Passionfruit Peaches Pears: Howell Pears: Williams Pineapples Plums Prickly Pears Rambutans vegetables Beans: Butter Beans: Flat Beans: Green Beans: Snake Capsicum Celery Chillies Chokos Cucumbers Eggplant Lettuce Mushrooms Onions Okra Peas: Sugar snap Radish Spinach Squash Sweetcorn Tomatoes Zucchini source:http://www.sydneymarkets.com.au/markets/produce-market/whats-in-season/summer.html KNOW YOUR BEANS BUTTER BEANS Swap green beans for sweet and crisp yellow butter beans. To cook the beans, plunge into a pan of boiling water for 2 minutes until just crisp. Drain and refresh in cold water, pat dry then add the beans to your summer salads. Alternatively, for a quick side dish, return the beans to the hot dry pan and toss with a drizzle of extra virgin olive oil, crushed garlic, sea salt and black pepper SNAKE BEANS Slender snake beans are sold by the bunch and are in peak season from late summer until early autumn. They’re quite flexible although they feel firm. Chop beans into bite-sized pieces and add to Asian-style stir-fries, soups, curries and salads. To retain crispness and flavour, rapidly cook the beans. GREEN BEANS A favourite fresh bean, this stringless variety simply requires the stems to be trimmed before cooking. Like butter beans, they’re best cooked rapidly to retain their delicious crunch and vibrant colour. For a colourful summer combo, cook a mix of green and butter beans. FLAT BEANS Wide wavy flat beans are cooked in their pods. Drain and refresh in cold water then pat dry. Add a squeeze of lemon juice, a drizzle of extra virgin olive oil then season and toss with crumbled feta to make a delicious side dish. COOL WAYS TO USE WATERMELON Toss sliced watermelon (remove the rind) with crumbled feta, mint leaves and black olives for a quick and tasty side dish. Freeze watermelon cubes or balls in a snap-lock bag then use as an ice cube alternative. Toss watermelon cubes with blueberries and cherries in a luscious summer fruit salad. Grill it with olive oil, salt and pepper, serve with chilli, lime juice and honey Salsa it with combined onion,capsicum jalapeno peppers, coriander, fresh lime juice, salt and pepper. Puree it with strawberries, rose and make sorbet. Or just eat it Back to Sydney catering Blogs home
Paella Catering Sydney The latest demand for catering in and around Sydney has been our paella food station, from paella valenciana, a simple robust paella with chicken breast and thigh meat, chorizo sausage to our premium classic paella with a blend of white fish and mixed seafood (mussels, squid, prawns, whole large prawns) chorizo sausage, chicken breast and thigh meat Our paellas contain premium, fresh ingredients with generous portions. which we cook from scratch, on site, in front of your guests to add that little bit of theatre We have been travelling to events outside of Sydney and can cater for small groups up to larger groups of 500+ people. All our pans sit on their own tradtional gas burners, which is perfect where access to power may not be possible The secret to the perfect paella It is not whether it contains seafood or not, paella is above all, a rice dish and it is ultimately good rice that makes a paella great. Rice is a tricksy ingredient and, just like risotto, certain rules must be observed to achieve paella nirvana. For a start, one needs a short-grain variety not long-grain, to absorb liquid easily and won't dry out, even when the outside is toasted to a crunch, as well as a paella pan so the house made stock cooks off quickly and evenly. Unlike with a risotto, stirring is absolutely forbidden The second most important ingredient is the chorizo, we recommend and use Navarro from http://laboqueria.com.au/. Why because it cames the mountainous region of ‘Sierra de Segura’ lies between the pimentón and saffron spice fields. Bright citrus notes have mellowed, bringing a balance to the sweet and sour. Finally, the socarrat (the bottom layer of rice yields a golden caramelised crust) you know you've reached the pinnacle of paella greatness and is considered the tastiest part of the paella. To ensure you don't miss out, use a large spoon to gently scrape it from the bottom of the pan. Home We can also offer a choice of food stations that not only including our infamous paella, but a bbq station, sushi and sashimi, stir fry station and much more...
The Roo Brothers drop off catering service in Sydney Whether on a budget or last minute event that requires quality food, we have a range of menus that should suit. From our cold hand made canapes drop off menus, through to packages that require minimal re heating,we also have some great corporate lunch options such individual lunch packs. These cold canapes are designed for those times you need great food for your office. Perfect for those Friday afternoon drinks with the staff. Our mixed selection platters of chef selected cold canapes are a great way to offer a beautifully presented and wide variety of grazing food to your guests without having to pick individual items. Each platter has been curated with a selection of finger food and canapé items that work well together to provide a delicious and hassle free option. Sample Cold Canapes Delivery Sydney Green asparagus wrapped in prosciutto, bocconcini and red pepper zucchini, corn, and haloumi fritters (V) With a roasted capsicum relish roasted cherry tomatoes, caramelised onion, bocconcini (v) in a poppy seed tart smoked salmon served in a citrus tart topped with crispy fried shallots, tomato and dill aioli Rare roasted beef tenderlion with horseradish cream on a wattle seed wafer Rare roast beef roll ups with asparagus and pesto sashimi salmon avocado, lime, tomato served in a chilli jam tart Peking duck with preserved ginger pancake with a spicy plum sauce lamb backstrap tart with caramelised onion and thyme goat cheese sashimi salmon avocado, lime, tomato served in a chilli jam tart Classic prawn cocktail served on shot glass With our seafood sauce catering menus
catering for dietary restrictions or preferences based on cultural or health issues Why?: Gluten intolerance, celiac disease, affects 1 in 100 people in the UK and Australia. There are plenty of people needing gluten free food options for special events. It's important to be aware of the dietary requirements of your guests. Different people, different needs Vegetarian: A vegetarian diet does not include meat. Some vegetarians will eat seafood so it is important to clarify the specific nature of dietary restrictions. Vegan: A vegan diet does not include meat, fish or any animal by products such as cheese and other dairy products. Pork: Some religions prohibit consumption of pork, ham and their byproducts. There are many reasons for dietary constraints and they differ from person to person. Some of the more common restrictions include: Food allergies and intolerance dairy-free, shellfish allergies, nut-free and gluten-free Special dietary requirements vegetarian, vegans and pregnancy Religious reasons halal, kosher In Australia, the two most common food intolerances are to gluten and lactose. Gluten is a protein found in wheat, rye, barley and oats. A gluten-free diet is necessary for people with coeliac disease. Safe alternatives to bread and pasta dishes include fruits and salads, rice and sushi. Lactose is the sugar contained in milk, cream, yoghurt and some soft cheeses. Being lactose intolerant doesn't mean you're allergic to milk. It just means you may feel unwell after eating lactose based products after eating lactose based products because your body has difficulty digesting them. Here are a few more useful tips Non-dairy products are lactose-free but still contain milk proteins Dairy-free products do not contain any milk products at all Free-of-milk proteins means they're safe for people with lactose intolerance or milk allergies. They'll also suit those on a vegan diet. If you have a guest with a nut allergy, it's best to call us to discuss the menu options we have available. In severe cases, we recommend asking your guest to supply their own food. This will ensure their personal safety and your peace of mind. Home
What is in season for the month of October in Sydney Fruit Avocados Banana Blueberries Grapefruit Mangoes Melons Oranges: Valencia Papaw Papaya Passionfruit Pineapples Pomelo Strawberries Tangelos Vegetable Artichokes: Globe Asian greens Asparagus Beans: Broad Beans: Green Beetroot Cucumber Chillies Fennel Garlic, fresh Kale Lettuce Mushrooms Onions: Spring Onions: Green (Shallots) Peas Potatoes Silverbeet Spinach Watercress Zucchini What to do with all these cheap strawberries in Sydney at the moment Chocolate dipped Fresh with sugar Strawberry and cream tart Strawberries 'n' cream sponge cake Fresh strawberry milkshake Roasted strawberry crepes Grilled donuts with strawberries Warm strawberries with frozen strawberry yoghurt
In season in september Fruit Blood oranges Grapefruit Lemons Mandarins Oranges Pineapple Red papaya Rockmelon/cantaloupe Strawberries Tangelo Vegetables Artichokes Asparagus Avocados Broccoli Broccoflower Cabbage Carrots Cauliflower Chillies Chinese greens Gai lan (Chinese broccoli) Garlic Ginger Green asparagus Green beans Hass avocados Leeks Lettuce Mushrooms Onions Peas Potatoes Pumpkin Silverbeet Spinach Spring onions/green shallots Vine sweet minicaps The perfect blood orange sorbet 10 blood oranges 125g white sugar Juice of 1/2 lemon Scrub two oranges well, then finely grate the zest. Roll each orange on the work surface to release the juice, then squeeze until you have 350ml juice, fishing out any seeds (I used nine in total, but as they vary in size, its wise to have some spare). Heat 100ml of the juice gently in a pan with the sugar, stirring to dissolve. Allow to cool slightly, then add the remaining juice and that of the lemon. Chill. Freeze in an ice-cream maker according to instructions, or pour into a strong plastic box and put in the coldest part of the freezer. After 90 minutes it should have frozen round the edges – take it out and beat vigorously with a fork, electric whisk or in a food processor until you have a uniformly textured icy slush. Put back in the freezer and repeat at least twice more every 90 minutes, then freeze for at least another hour. Eat as soon as possible for the best texture.