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May 27, 2017 welcome [member login]

How to Book Classes

Registration can be made
by email – accoutrement@bigpond.com
by post, 611 Military Road, Mosman 2088,
by phone 02 9969 4911
by fax 02 9969 7929
or in person.

Book Now – Pay Later

If you book more than any four classes, pay 50% deposit now and final payment will be due one week prior to each class.

Bring a Friend

If you book more than six classes, you may bring a friend to one of the classes as my guest. This class must be selected when you book.

Class Vacancies

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We always value your feedback.

What would you like us to do? Which chefs would you like to hear from? Email us your suggestions at accoutrement@bigpond.com

Renaissance Table 

I have selected a number of recipes that I feel are approachable, contain interesting ingredients, and have great flavour. While some are based on classical Italian dishes, others are simply inspired by Italy and the values of Italian hospitality; nourishment, substance, simplicity, respect for ingredients and regional personality. No single part of any recipe is overly difficult and all are achievable by the home cook.
Some recipes certainly need time and certain ingredients will take an amount of searching. Enjoy the ‘hunt’. I am sure you will get the right ingredients and produce with help from your local suppliers. I have always found that when you ask or hunt for something special, a bit off the beaten track, you are likely to find people who are like-minded, appreciate your search, and are happy to help.
James Kidman

RENAISSANCE TABLE published by National Gallery of Australia RRP $59.95
Photography: Sharyn Cairns

Check MOSMAN 2088 MAGAZINE for more recipes from Accoutrement every month.

Warm Beetroot Salad 

Warm Beetroot Salad

Warm Beetroot Salad

SERVES 4.

1 bunch baby beetroot (about 10 beets)
1 litre water
100 ml red wine vinegar
75g brown sugar
1 teaspoon white peppercorns
1 teaspoon coriander seeds
peel of 1 orange
2 sprigs thyme
1 star anise
1 cinnamon stick

To serve
1 tablespoon pine nuts, toasted
10 beetroot leaves
50 ml extra virgin olive oil
20 ml red wine vinegar
salt

 

Trim the beetroot of excess stalk, leaving just 1 cm. Place in a heavy-based saucepan and cover with water. Add the rest of the ingredients to the saucepan and bring to a boil slowly. Reduce the heat to a very gentle simmer and cook the beetroot until tender (a knife goes easily into the middle).
Remove the beetroot from the cooking liquid. Allow to cool slightly and peel off the skins, being careful to leave the stalks on. Cut in half lengthways.

To serve
In a frypan warm the extra virgin olive oil, add the beetroot, red wine vinegar, beetroot leaves and pine nuts. Gently warm through, allowing the leaves to just wilt. Season with salt and serve.

Calf’s Liver with Onion Cream and Bacon

Calves Liver with Onion Cream and Bacon

Calf’s Liver with Onion Cream and Bacon

SERVES 4

½ calf’s liver
4 long rashers bacon

ONION CREAM
4 brown onions, julienned
50 ml extra virgin olive oil
50 g unsalted butter
150 ml cream
sea salt to taste

ESCHALOTS
6 golden eschalots, finely
sliced into rings
50 g plain flour
200 ml olive oil

TO SERVE
20 watercress sprigs
70 ml veal sauce
extra virgin olive oil to drizzle

FOR THE LIVER
Peel the membrane from the liver and cut it across into slices 1 cm thick.

FOR THE ONION CREAM
In a heavy-based frypan melt the butter with the olive oil and add the onions. Cook the
onions on a low heat until caramelised and sweet. Add the cream and cook for 5 minutes
on a low heat. Puree in a blender until smooth. Season with salt and keep warm.
FOR THE ESCHALOTS
Toss the eschalot rings in flour to coat. Bring the oil to 140ºC in a deep heavy-based saucepan. Place the eschalots in and cook until golden. Remove and drain on absorbent paper.

TO SERVE
Preheat oven to 180ºC. In a frypan heat some olive oil, seal the sliced liver, place on an oven tray and cook for 2 minutes in the preheated oven. Cook the bacon rashers in a frypan until golden. Spoon 2 tablespoons of onion cream onto each plate. Place 2 or 3 slices of liver on each plate, then place the bacon on top of the liver. Toss the eschalot rings and watercress together with a little olive oil and place on top of the liver. Serve with veal sauce and drizzle with olive oil.

VEAL SAUCE
Makes 500ml
1 quantity (3 litres) veal stock
50ml olive oil
1 onion, finely diced
200g button mushrooms
1 tablespoon dried porcini mushrooms
200ml madeira
1 cinnamon stick
1 tablespoon black peppercorns
1 star anise
1 tablespoon juniper berries

Saute the onion in a little olive oil.
Add the mushrooms and porcini and cook for a further 5 minutes on a gentle heat. Add the madeira and reduce by three quarters. Add the veal stock and reduce to sauce consistency. In the last half hour add the spices. Strain through a fine cloth. Use immediately.

VEAL STOCK
Makes 3 litres
5kg veal bones
2 brown onions, roughly chopped
5 carrots, roughly chopped
5 sticks celery, roughly chopped
3 leeks, roughly chopped
6 ripe tomatoes
200g mushrooms
1⁄2 bunch thyme
500ml red wine
5 litres of water

Preheat oven to 180oC. Roast the bones for half an hour or until brown.
Saute the vegetables in a large saucepan until golden and caramelised. Add the wine and
reduce by two-thirds. Add the bones and thyme, cover with water. Bring to a boil, then reduce heat immediately to a very gentle simmer. Skim off any impurities or fat that rises to the surface. Simmer for 4 hours. strain through a fine sieve. The stock will store in the refrigerator for up to 4 days or frozen for up to one month.

Pear Tart with Pear Sorbet

Pear Tart with Pear Sorbet

Pear Tart with Pear Sorbet
SERVES 6

This is great in winter. In summer try peaches or even apples. You could use vanilla icecream instead of the sorbet. If you don’t have a 17 cm cutter you can use a smaller one and just reduce the number of pears.

1 sheet puff pastry
9 medium Beurre Bosc pears, firm ripe
100 ml pear poaching liquid

Pastry cream
400 ml milk
100 ml cream
50 g sugar
5 egg yolks
50 g plain flour
1 vanilla pod, split lengthways

For the tart
Roll out puff pastry to 2 mm thickness and place in the freezer for a few minutes. Allow the pastry to become firm but not hard. Remove from the freezer and using a 17 cm cutter cut six discs. Dot the discs with a fork, leaving only a 5 mm rim unmarked.
Preheat oven to 180°C. Using a small palette knife or the back of a spoon, smear an even covering of pastry cream over the pastry discs, leaving the rim clear. Quarter the pears, leave skin on and remove the cores. Slice the quarters finely and fan around the outside of the pastry discs. Brush the pears with the reserved pear poaching liquid from the sorbet. Bake in the preheated oven for 10 minutes or until the pastry is golden.