Cart 0 items: $0.00

Mini Master Class with

Head Chef Thomas Erkelenz (AKA Erky)


Rosella + rivermint sugar recipe

Macerated spring berries, vanilla bean ice cream

Click here to view video

Fresh, zesty and incredibly refreshing on a hot summers day. The ice cream recipes makes more than you will need for this recipe, but feel free to change out the berries for stone fruits as summer progresses. The liquid glucose is not essential but does make the ice cream lovely and soft directly out of the freezer , perfect for midnight snacks!

For the ice cream

500 mls heavy cream

200 mls full cream milk

1 vanilla bean split and scraped

150 grams caster sugar

9 egg yolks

50 grams liquid glucose

For the Berries

1 cup strawberries

½ cup black berries

½ cup raspberries

¼ cup blueberries

¼ bunch fresh mint

1 tbsp. rosella and rivermint sugar

Juice of one lemon

For the vanilla ice cream bring the milk, cream, glucose and vanilla bean to a simmer in a saucepan, stirring occasionally. While this is happening, whisk the yolks and sugar together in a large bowel until pale and creamy. Once the cream is just approaching a boil, tip the milk mixture over the egg mixture, whisking as fast as you can. Done correctly the heat of the milk with pasteurize the eggs creating a velvety custard. Chill in the fridge and churn in an ice cream churner or alternatively place into the freezer and stir every 15 minutes until set.

For the berries, remove the stems of the strawberries and cut into quarters, halve the black berries and raspberries and place into a bowl with the whole blueberries. Dress with the lemon juice and Rosella and rivermint sugar, leave to sit in a warm place for at least 20 minutes or up to an hour. Finish with freshly torn mint. Serve with the ice cream and the delicious syrup that forms in the base of the mixing bowl

 


Triple cooked chips with 'Bush DeVine Native Citrus Spice

Who doesn’t love a crunchy, yet soft on the inside chippy. The process sounds laborious but It can be broken down into 4 distinct stages that can be done in advance. I think Sebago potatoes work best but feel free to experiment with other types, just make sure you use a starchy potato not a waxy one. If you want you can do a large amount up until the second cook and store them in the freezer until needed, using this method they will last 3 months. In a frost free freezer, they last up to 6.

INGREDIENTS

1kg Sebago potatoes

2l sunflower or grapeseed oil (Or beef tallow if you are feeling healthy!)

'Bush DeVine' Natice Cirus Spice orSalt

  1. Cut the potatoes into lengths no wider than your thumb but as long as the potato itself, soak 3 l of cold water for at least 2 hours, or overnight. This draws out the starch that will burn during the frying process.
  2. Drain off the cut potatoes and place into a pot of cold, salted water and bring to a simmer. Make sure you do not boil them otherwise they very quickly turn into potato soup, cook them until they are just tender
  3. Drain them off quite roughly, you can keep the chip shape intact and looking pretty, but I personally love the roughed up edges, these ‘ugly’ bits crisp up the best!
  4. Place the chips in a large tray and into the freezer overnight to dry out
  5. Preheat a deep fryer or a pot of oil to 120C. Remove the chips from the freezer and break up into individual chips. Blanch the chips in the oil for approximately 6 minutes, being very careful of the large amount of steam coming out of it. They should be soft and without any color. Using a draining spoon lift the chips out and drain of any excess oil. Let the chips sit for at least one hour before the next stage
  6. Increase the oil temperature to 180C. Fry the blanched chips for 2 – 3 minutes until golden brown, drain well and dust liberally with our ‘Bush Devine’ Native Citrus spice. Enjoy!

Thank you for joining us. If you have any questions please do not hesitate to get in touch we would love your feed back. And we want to see you cooking! Please upload your dishes to your favourite social media platform, Instagram, twitter or Facebook, tag us in and use the hashtag #lovebushdevine 

Instagram @paulett_wines  @bush_devine

Facebook @Paulett.Wines

Twitter @paulettwines

#lovepauletts #lovebushdevine 

Click the links below to revisit some past mini master classes.

Bush Devine Portugese Pepperleaf Spice mix | Prtugese Pan Roasted Chicken | Brocolini