- #CHEF ANDRE RUSH MEAL PLAN HOW TO#
- #CHEF ANDRE RUSH MEAL PLAN FREE#
- #CHEF ANDRE RUSH MEAL PLAN CRACK#
It’s a menu that could be easily doubled or trebled to suit the number of guests.
#CHEF ANDRE RUSH MEAL PLAN FREE#
Maggie devises a menu that not only has dramatic impact but also leaves her free to spend time with her friends. Simon adds a dish of his own and also introduces Maggie to every day catering for large numbers in his Restaurants. She devises a menu that could be easily doubled or tripled depending on the size of the party. Maggie asks Simon to help prepare for a party for 20 of her friends. Duck Liver en Brioche with Fennel Salad
Simon uses the same ingredients and shows his different approach by making another version of a Prawn Cocktail, an alternative entrée, Duck Liver en Brioche with a fennel Salad, and if you don’t want a dessert, then Macaroons, to have with the coffee. Maggie’s menu for the night consists of old favorites, Prawn Cocktail, and Pavlova, with Passion fruit and Banana while the main course is Duck breast with Sour Cherries. So work out what can be prepared in advance leaving very little to do at the last moment, and cook something a little different so that it gives a sense of occasion, while also sticking to some old favorites which you know cant fail. These are the secrets to a dinner party which works not only for the food, but also for the hosts who can sit back, enjoy the night and not be fussed by worrying about the cooking. No Fuss - No failure - And a sense of drama in the presentation. Keep it simple, get fresh produce in season and prepare everything in advance are The Cook & The Chef’s easy steps to dinner party success. Maggie Beer and Simon Bryant invite us into the kitchen to share the secrets to having friends for dinner without fuss or failure - but with a little drama and presentation. Roasted Barossa Chook with Preserved Lemon and Tarragon butter
#CHEF ANDRE RUSH MEAL PLAN HOW TO#
Simon spends much of his time in the Hotel and he uses his experience to show how to make individual meals, serving a form of Chicken Kiev with an Eggplant accompaniment. The chook potatoes and greens are served on one large platter, the salads together in one large bowl (ostensibly to reduce the amount of washing up!) Maggie’s approach is to roast up a chook, Roasted Barossa Chook with Preserved Lemon and Tarragon butter, serve it with Kipler potatoes roasted in the same pan an the chook, some greens, in this case Broccoli and a couple of salads, Freekah Salad and an Eggplant dish. Living in the Barossa with all her family around her, Maggie and Colin often host a Sunday Lunch. It’s chicken and salads in two different ways with a shared simple desert of strawberries and mango. Maggie cooks a hearty meal for the family, while Simon gives a restaurant touch to his meal. This week on the Cook and the Chef, Maggie and Simon really show their different approaches to cooking.
Grilled Watermelon - "Kooky Tomato and Pistachio Sandwich." No breakfast can be complete with out a dish using oats, and Maggie produces the most delicious creamy Oat Pancakes served with poached Peaches while Simon shares the secrets behind a classic Bircher Muesli.Īnd since it’s a special brunch occasion both finish with a sweeter dish Maggie with a delicious cake of Ricotta with a gutsy honey and pears, Simon with a grilled Watermelon. Simon brings her a present to try, a white truffle and they both get to it and produce Scrambled Eggs - one with truffles one with orange zest, a recipe Maggie first used when she was newly married.
#CHEF ANDRE RUSH MEAL PLAN CRACK#
Maggie has happily been up at the crack of dawn to collect the fresh eggs, and extols the virtue of happy chooks and free range eggs. Simon and Maggie use eggs, oats and fruit to produce a magnificent spread to share with your friends on a weekend or holiday morning.Īfter cooking breakfast for the hungry hordes at the Hilton, Simon joins Maggie in the Barossa for brunch. What better way to entertain than to have a Brunch.
Peach and sparkling wine drink (Bellini) Grilled Peaches for salad with Prosciutto He also goes head to head with Maggie and produces another salad using Peaches, Rocket and a mix of spices called ‘dukka’. Simon, with an eye on Maggie’s peach jam, whips up an ice-cream anglaise and finishes the ice-cream by stirring in some of the cooled peach jam and a little balsamic vinegar to make a Balsamic Ripple Icecream. Maggie shows how to make a wonderful makes Peach Jam, sharing a new method to check when it is ready to set, makes a simple Peach and Prosciutto salad and finishes with a Peach drink, or Bellini, squeezing the fresh peaches by hand straight into a jug to be topped up with a chilled sparkling white wine.
With a basket of fresh peaches they return to the kitchen. Maggie & Simon travel to Mallyons organic stone fruit orchard on the river Murray to taste the organic peaches and apricots grown by Nick & Rita Builder.
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