Chefs support Foodbanks biggest campaign [recipes]

05 April, 2016 by
Danielle Bowling

Foodbank is launching its largest ever campaign, Food Fight, and has a line-up of leading chefs supporting the cause.

Food Fight is the result of a partnership between the food relief organisation and some leading food manufacturers including Kellogg’s, Helga’s, SPC and Primo Smallgoods.

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Throughout August, every time a Food Fight product is purchased, a food donation will be made to Foodbank to help it fight hunger in Australia.

A group of celebrity ambassadors and professional chefs are also endorsing the campaign, encouraging the public to buying participating products and submitting recipes that incorporate them. These chefs include Adam SD’Sylva, Raymond Capaldi, Scott Pickett, Jerry Mai, Oliver Gould and Simon Moss.

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MY FRIED RICE by Adam D’Sylva

  • 1 cup of white long grain rice raw, cooked to packet instructions
  • 2 teaspoons vegetable oil
  • 2 eggs, lightly beaten
  • ½ cup Primo Shaved Honey Leg Ham, diced
  • 1 garlic clove, chopped
  • 3 spring onions, chopped
  • 1 fresh long red chilli, sliced
  • 1 cup frozen peas
  • 1 cup beansprouts
  • 1 cup iceberg lettuce, shredded
  • ¼ bunch coriander, picked
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • Pinch caster sugar

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METHOD

  • Cook the rice according to the packet instructions.
  • Heat a wok over medium-high heat. Add half the oil. Swirl to coat.
  • Add half the egg. Swirl to cover base of wok.
  • Cook for 30 seconds or until just set and break up with your wooden spoon.
  • Lift from wok and transfer to a board.
  • Repeat with remaining egg and set aside.
  • Heat remaining oil in wok. Stir-fry ham for 3 minutes.
  • Add garlic, spring onion, chilli, and peas.
  • Stir-fry for 2 minutes, then add the cooked rice.
  • Stir-fry for a few minutes or until rice is heated through and peas tender. Season the rice with soy sauce, oyster sauce and sugar.
  • Add egg, lettuce and bean sprouts. Toss well.
  • Garnish with coriander leaves

CHOCOLATE MOUSSE WITH CORN FLAKE ICE CREAM by Scott Pickett

Corn Flake and malted milk ice cream:

  • 1l milk
  • 500g Kellogg’s Corn Flakes
  • 200g cream
  • 175g sugar
  • 1 can condensed milk
  • 600g malt powder

Chocolate biscuit base:

  • 110g praline paste
  • 10g butter
  • 250g chocolate
  • 90g Kellogg’s Corn Flakes

Chocolate mousse:

  • 250g dark cooking chocolate, chopped
  • 4 eggs, yolk separated from whites
  • 2 tablespoons finely grated orange rind
  • 80ml orange juice
  • 1 tablespoon caster sugar
  • 200ml thickened cream

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METHOD

  • To make the ice cream, place all the icecream ingredients in a large saucepan and bring them to a simmer, cover and let infuse for 15 minutes.
  • Pass the mixture through a fine strainer and churn in an ice cream machine until it reaches the correct consistency.
  • To make the chocolate biscuit base, melt the praline paste, butter and chocolate in a bain-marie or double boiler (off the stove so it doesn’t burn). Fold in the Corn Flakes and mix well.
  • Pour the mixture onto a sheet of baking paper, place another sheet on top and roll out the mixture. Then place in the fridge to set for 30 minutes.
  • Now make the mousse by melting the chocolate in a double boiler (off the stove so it doesn’t burn). Stir until melted and then allow cooling slightly.
  • Add the orange rind and juice, place back on top of the saucepan of hot water and mix until well combined.
  • Add the egg yolks to the chocolate mixture and mix well.
  • Beat the cream until thick. Fold into the chocolate mixture until smooth.
  • Using electric beaters, beat the egg whites in a separate bowl until firm peaks form.
  • Add the sugar and beat until thick, glossy and stiff.
  • Using a large metal spoon, progressively fold the egg whites into the chocolate until thoroughly combined.
  • Place the mousse mixture into a piping bag and set aside.
  • Take the set biscuit base out of the fridge and using a steel mold cylinder (or biscuit cutter) cut out circles for each base.
  • Keeping the molds on top of the bases, pipe the chocolate mousse on top (or place the biscuit bases in a muffin tray and pipe mousse on top).
  • Refrigerate for 2 to 3 hours.
  • Once the mousse has set, carefully remove the ring molds (or scoop out from the muffin tin) and place on a plate. You can decorate as you like using, for example, honeycomb or mandarin segments. Then gently spoon the ice cream on the top and serve immediately.