http://www.cherikoff.net/shop en Copyright (c) 2011 Vic Cherikoff shop@cherikoff.net (Vic Cherikoff) shop@cherikoff.net (Vic Cherikoff) Tue, 29 Nov 2011 10:29:52 +1100 Zen-Cart v. v 2.1.4 14.02.2008 15:26 RSS 2.0 Feed 5 http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=104 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=104
This is not a finished sauce as it comes as it needs meat juices or vegetable stock to complete the sauce. To use the Rainforest lime sauce base, add 10 to 25% stock or jus from chicken, fish, seafood or vegetables and heat to thicken. Add chilli, wasabi or ginger for variety.

Rainforest lime sauce base resists burning with medium heat so as a simple recipe and to provide an idea as to how to use it try this:

Firstly, brown chicken thigh fillets (or use breast strips but dust them in arrowroot or corn flour first to keep them juicy). The browning is best done in a pan or on a BBQ Hot Sheet so that the juices can be retained. Once the chicken is browned and nearly done, add the Rainforest lime sauce base as a generous drizzle over the chicken. Finish the meat to doneness and remove from the pan or Hot Sheet.

Deglaze the juices with water or white wine to lift all the flavours and continue heating to reduce the sauce to a coating consistency. Pour over the chicken and serve with some Lemon myrtle sprinkle seasoned rice and stir-fried vegetables.

]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=104 Wed, 19 May 2010 09:16:43 +1000 33.92 AUD 104 2.184 998 http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=103 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=103
But that's not all. It also works as a marinade for red or white meats, a drizzle over cooked vegetables, it's great over fried potato chips and on gourmet pizzas (along with some sour cream), perfect with pumpkin soup and interesting as a flavour for various dips and spreads eg baba ganoush, hummous, avocado etc. You can also add Mountain Pepper BBQ sauce to emulsion sauces and dressings eg hollandaise, bearnaise, mayo and simple cream reductions.

]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=103 Wed, 19 May 2010 09:16:31 +1000 33.92 AUD 103 2.184 Vic Cherikoff 997 http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=102 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=102
The citrus flavour in our syrup is complemented with the menthol/eucalypt top notes characteristic of lemon aspen. This makes our product far more interesting than conventional citrus. So. How is it used? The obvious and simplest use is as a pour-over syrup for pancakes, desserts, ice cream and pastries. However, the syrup also complements poultry, pork and seafood, red meats and shellfish as a substitute for honey glazed dishes.

Take a volume of lemon aspen syrup and add white wine vinegar (up to 25% or the volume of syrup) to taste. What is needed is enough vinegar to balance the sweetness of the syrup to give a sweet and just sour note. The vinegar should not be tasted as an acid sharpness but only a hint of tartness. Once at this stage, add other aromatics or pungents, for example, Alpine pepper, Lemon myrtle sprinkle, Fruit spice, ginger juice, a tiny dash of tamari or soy, chilli, wasabi, coriander (cilantro), basil or other herbs. I haven’t tried curry spices or Wattleseed extract with this but they would probably give a great result too.

Use this mix over anything savoury from meats, stir fry to green salads.

]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=102 Wed, 19 May 2010 09:16:19 +1000 33.92 AUD 102 2.184 Vic Cherikoff 994 http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=100 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=100
The flavour of Vic Cherikoff's Illawarra plum sauce is plum-like but with the characteristic resinous pine flavour of the fruits of this coastal rainforest tree (also known as the brown pine plum). To enhance and develop this flavour component, a terrific garnish for any dish finished with Illawarra plum sauce is toasted pine nuts.

Other ingredients which complement the sauce's flavour profile include chilli, ginger, dark plums, plum wine or spirits, Fruit spice and Alpine pepper. Coconut cream or sour cream can add to the visual presentation impact and also add the enhancing effect of creaminess to the sauce.

The 'traditional' use of Illawarra plum sauce is with lamb but it goes equally well with beef, game, poultry, pork, egg dishes and vegetables.

Interestingly, the Australian native food industry is only a few decades old and already we have our swag of charletans making money from the uninformed. So watch out for supermarket sauces alleging to be Illawarra plum sauce but clear in colour. Don't be fooled.



]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=100 Wed, 19 May 2010 09:16:06 +1000 33.92 AUD 100 2.184 Vic Cherikoff 986 http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=109 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=109
Try it as a dessert garnish over ice cream, paired with egg custard (anglaise), over pastries or with cut fruit and this delicate pinkish red syrup really adds that all-important flavor characteristic. So many cooks neglect the sour taste but Davidson plum syrup can help subtly and deliciously.

This syrup will also hold its own in savory dishes and a touch of white vinegar prepares it for added chilli, herbs (coriander, basil, Lemon myrtle sprinkle, Forest anise or Fruit spice), wasabi or soy (just a hint, naturally).

]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=109 Wed, 19 May 2010 09:15:54 +1000 33.92 AUD 109 2.2 Vic Cherikoff 998 http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=99 http://www.cherikoff.net/shop/index.php?main_page=product_reviews&products_id=99
Bush tomato chutney is one of our most popular products with chefs in restaurants and catering on the airlines using it as it comes or making a version of my recipe for what I call 'Bushetta'.

This is toasted slices of a French stick either spread with Alpine pepper butter or better still, made with Alpine pepper bread. Then the Bush tomato chutney is prepared by mixing equal quantities of the chutney with finely chopped tomato. I leave the skin on for texture but remove the seeds and juice unless using heirloom tomatoes as available in the US. To flavour the mixture I add torn fresh basil and a generous sprinkle of Yakajirri. Top the bread slices with the mix and serve with antipasto.

The Bush tomato chutney can also be blended to a sauce, added to mayonnaise, hollandaise or a bloody Mary. Turn it into a salsa by adding steamed or BBQd sweet corn kernels, some Spanish onion and yellow bell peppers (capsicum).

]]> Vic Cherikoff Food Services http://www.cherikoff.net/shop/index.php?main_page=product_info&products_id=99 Wed, 19 May 2010 09:15:41 +1000 38.16 AUD 99 2.184 988