Sunday 30 December 2012

It feels like somethings heating up

A pre Christmas dinner with the hubby lead us to the quaint but pumping Senoritas. Surrounded by white and black classic interior with Red lace lighting was eye catching, but the art work was even more so. A dedication to the festival of the dead was a new way to embrace the Mexican cuisine.

I had heard nothing but goodness so of course it made it to my forever growing list of places to wine and dine of which I thought would be the perfect send off to our Christmas festivities.

Cocktails were on the go with a list that could pleasure any ones taste buds with my choice of the exquisite Horchata Gringo - smooth horchata combined with Mexican coffee and tequila is the new way everyone should drink iced coffees.

If your a Tequila lover than you need not go any further. The selection is wide and will leave you at the bar for a great length of time. True Mexican at its best.

So now that I'm set with my bevie, lets get down to the food shall we. Specials this evening was Chorizo soft shell tacos and a Spicy Beef brisket. Did I just fall in love with this place in one go. It was as though I had found my new true love (sorry Paul). Chorizo and brisket has won me over instantly - so that's a check and check for those two specials to be amongst some other glorious dishes.

The Chorizo taco is everything to be expected. Soft and fluffy taco shells the lightly spices sausage finished with some slaw and was lip smacking good. One is not enough that's for sure. Small amounts of juices roll down your fingers and their is nothing to be ashamed about when you lick your fingers. You don't want to go wasting these flavours.

Now for something to die for would have to be the Moreton bay bugs otherwise known as Crustaceou Enchilados. Sweet bug meat coated in a spicy lime and achote butter. The best bugs I have ever had I have to admit. Easy to eat at least 3 full bugs to yourself they are that good and am glad these came recommended by a fellow diner.

Make sure you add some of that melted butter and spices from the plate and add them to the meat. It enhances each mouthful.

For something that guarantees to melt in your mouth are the Ribs. The Pueroco Borracho are twice cooked pork ribs in cerveza (beer0 finished with a fine chilli dust. Sure to make your lips tingle in joy, the meat falls away from the bone leaving no traces of meat behind. Served with a refreshing slaw a satisfying dish for one or a fight for the large portions when sharing.

The Beef Brisket was a solid dish filled with richer flavours comparing to the ribs. Tender pieces of meat coated in a thick rich sauce and a step aside from the spices which I actually enjoyed. It's good to see that people understand that just because it's Mexican the dishes don't need to be blowing you away with heat and creating endless chilli sweats.

Served with rice and tortillas you can make your own wrap or just use it to lap up that left over sauce you missed.  A hearty dish.

To finish our evening and the sweet tooth I am I chose the Flautas maria felix. Golden crisp cinnamon tortillas filled with a soft cream cheese and plum piscosa. Light little cigars filled with a delicate flavour was a great way to end my evening, but if you are after a more intense hit and send your evening out with a bang then go for the Chocolate dia de Nuertos.

Rich silky dark chilli chocolate ganache accompanied with a guava jelly was intense and amazing. Not something I could finish on my own but worth a shot anyway. The chocolate is unbelievable, and suited with the guava jelly is perfect. Something I would never thought or invented myself. This dessert deserves to be made into a bite sized truffle and placed into chocolate box for valentines day. It's sure to win any ladies heart.

Service at Senoritas is welcoming friendly and the team are willing to help you design your meal selections to ensure the true flavours are enhanced to the best so that your evening is enjoyed. Bar tenders shake up a storm with their cocktail skills but happy to have a chat if your dining at the bar about the tequilas and drink selection.

Truly a bustling place to enjoy a great night out, but be sure to book your table. As it's small you could be waiting a short while for a seat, but be glad it's doors are open late to accommodate you all.


Senoritas
16 Meyers Place
Melbourne
9639 7437

SeƱoritas on Urbanspoon

Friday 14 December 2012

Ninja Elves

Ingredients:
125g Butter                                                             375g Plain flour
100g Brown sugar                                               1tsp Mixed spice
1 tbsp ginger                                                           1 egg - separated
1tsp bicarb soda                                                    125ml Golden syrup

Method:
Cream butter and sugar together until smooth an pale. 
Add syrup and yolk, beat to combine.


Sift dry ingredients into wet mix and mix well.


Dust a dry clean bench top with some flour.
Place mix onto bench.


Knead mix until smooth, make into a ball shape. 
Glad wrap and set in fridge for 30 minutes.
Preheat oven to 180c


Roll mix between 2 sheets of baking paper to about 4mm - 5 mm thick.
With cutter (Ninja shaped), cut shapes.


Place on a lined tray and bake for 10 minutes.
To make the elves I hand cut the hats and added them to the ninja shape.


Once cooled - decorate
I gathered Christmas decorations from a cake decorating shop, but you can use your own imagination to create your own Ninja Elves.


Lay out your gingerbread elves. 
Prepare icing (I chose red & green)
Divide your ninja's in to two. Complete 1 half in one colour and then complete the others. It will make it easier for you.


Ice the hats and decorate with chocolate balls for the pom pom's and sprinkle with glitter for that Christmas Cheer.
Ice the suits making sure to leave empty spaces for their hands and feet.
Using fudge writing pens (brown & white), add some eyes and a smile.
Noses were small sugar balls, secure with some of the writing pen.
Leave to set, eat and enjoy!


Thursday 13 December 2012

The McBel's Christmas Pudding

Ingredients:
1 Zest & juice of lemon & orange                                      3/4 cup Apricot nectar
1/2 cup Dried strawberries - whole                                 2.5 tbsp Brandy
1/2 cup Dried blueberries - whole                                   1 tsp All spice
1/2 cup Dried peaches - chopped                                     1 tsp Cinnamon
1/2 cup Dried figs - chopped                                              1 tsp Nutmeg
1/4 cups Raisins - whole                                                      100 grm Dark brown sugar
1/4 cup Sultanas - whole                                                      1/4 cup Plain flour
1 Apple - peeled, cored & grated                                       2 Eggs - beaten
170 grm Butter - melted                                                       3/4 cup Breadcrumbs
1/2 cup Power Mix (mixed nuts, chopped dark chocolate, cranberries, apricots)

Method:

In a large mixing bowl, combine all dried fruits (not the power mix), zest, all juices, Brandy and spices (fresh apple is also not included in this part).
Mix together with a spoon. 
Cover and leave for a minimum of 2 days - I left for 5 days.
Stir mix each day to make sure the top mixture gets a good coating of spices and juices.


Once the fruits have soaked up the Brandy and nectar, add in remanding ingredients. You may need to get a larger mixing bowl for this. Stir mixture well.


Line your pudding tin with baking paper. 
A quick tip to make your baking paper more shapable - rinse it under cold water and scrunch it up to make it softer to work with.
Spoon your pudding mixture into the tin.



Once the tin is full, lay another sheet of baking paper over the top and lock down the lid.
One lid is secured, place in a large saucepan filled with water - reaching 1/2 way up the pudding tin.
Cover saucepan with lid and steam for 5 hours.
Please check water levels consistently through cooking time to prevent burning.


After 5 hours of cooking - place into fridge until Christmas Day.
On Christmas day - re boil for 1 - 1.5 hours
Serve with Brandy sauce, custard, ice - cream. Whatever your heart desires.


MERRY CHRISTMAS!

Nourishing the Soul

By day the natural light shines strongly through the tall glass windows, by night it's delicately lit by lanterns and fairy lights. Either way you choose wonder through the doors of David's you walk into a modern, soothing atmosphere.

Smiles from welcoming staff nothing but a pleasant beginning to anyones dining experience.

Tables set with the traditional painted China with chopsticks at the ready and tea on the way. There's a great feel tonight as I sip my delicate green tea and scour the menu.

Suggestions are handed out left right and centre as the attentive staff explain the menu and tell us their favourite dishes. Don't think we are going to be going hungry........

Spiced Oolong tea quail eggs served with bean curd and wolf berries. What seems to look like a green olive is truly not. Soft boiled quail eggs are coated with the fragrance of the oolong tea, and served with delicate flavours to accompany with the bean curd and berries. Served at room temperature, it is an interesting and unique dish.

Dumplings were a fine choice of course, with the chilli pork dumplings and the shu mai of pork and prawns were delicious. The chilli dumplings was a kick start to the evening but it's not going to catch you on fire. Their is just enough heat in the dish which doesn't over power the soft pork flavours.

The one bite prawns were full of tasty finger licking flavours. Soft shell prawns would have to be my favourite of the evening. Eat them all in one go (head and all), don't be scared. Enjoyed by the table and quickly devoured, tiny little gems are sure to be that crowed pleaser. Sweet meat coated with that soft crunch and filled with spices mmmmm my mouth is watering as I reminisce.

The staff got excited about us ordering the next lot of dishes, which had to make me smile. I don't think I've ever seen anyone jump up and say yes to a dish that we've ordered before. So clearly this is good signs right, it convinced me that's for sure.

The Bao's come in a selection of 4, with needing to order in groups of 2. Spicy pork belly, Shredded Peking duck, Green soy bean bok choy and chilli or Spicy lamb with garlic and chilli. 

Now I've never had Bao before so I was excited to try them. A sticky somewhat sweet bun that's like puffy clouds fold over each of the fillings. I guess you could say that the flavour of the bun is similar to the heavier versions of the steamed pork buns or custard buns.

Each flavour style was tasty and went down rather well actually. So much so I considered ordering a second round. If you like sweet and spice and all things nice, then head for these.

Finishing our evening their was only one thing on my mind, of which I had chosen before I had considered looking at the main dishes. The dessert.

White chocolate filled dumplings served with peanut coconut praline and ice creams, is the only way to end the night in my eyes. Something unique to the restaurant and so smooth and oh so yummy. It is a perfect size to complete your evening and doesn't spoil what you have already enjoyed.

With David's it's all about the homeliness, traditional flavours and quality produce. The emphasis on taking Chinese food to the next level is outstanding with it's modern style but staying true to it's culture.


David's
4 Cecil place
Prahran
9592 5199
David's on Urbanspoon

Thursday 6 December 2012

Elephant Cookies

Ingredients:                                                            
1 cup White sugar                                                   1 cup Icing sugar
1 tsp Cream of tartar                                             1 tsp Baking soda                                            
2 Eggs                                                                          5 cups Plain flour                                    
1 cup Butter                                                               1 Cup Vegetable oil                          
2 tsp Vanilla extract                                               100's & 1000's

Decorating:
Icing sugar
2 colours
Fudge writing pen

Method:
Preheat Oven to 175c
Cream together sugars and butter
Once mixture is smooth and pale, beat in eggs then add oil.


Combine dry ingredients together, then slowly add to the wet mixture
Mix until well combined.
Mix in Vanilla.


Add in 100's & 1000's into the dough, mix slightly. Turn dough onto bench and knead them into the mixture


Roll cookie dough thinly, it may assist you to do this between 2 sheets of baking paper
Once even and thinly rolled use your Elephant cutter (or any cutter) and cut out cookies



Place cookies onto a lined oven tray, place in oven and cook for 12 - 15 minutes
or until slightly golden.


Once cooled, decorate. Mix your choice of colouring (2 colours) with icing sugar to make a thick paste.
Spoon your base colour leaving a boarder of cookie showing.


Once the base icing is set, use a teaspoon and place a tear drop shape using the second colour icing to make an ear


Using your Fudge writing cake pen drop a small amount to make an eye


Optional to decorate the ears with small sugar shapes from your local supermarket. Here I have found some heart shapes.




Makes approx 30 dependant on size of cutter

Note: If it is a hot day, and as it is a butter based recipe before rolling dough, ball up your mix in glad wrap and place in fridge to firm for about 10 minutes.