Sunday, August 23, 2015

Salted Chocolate Tart with Spiced, Candied Orange


Oh man, the weather in Melbourne the past week has been absolutely BEAUTIFUL!

I shouldn't speak too soon but we've been getting so much sunshine, blue skies and I loved how it's not actually cold when you wake up, especially on the weekends. Not bad, Winter. Now, just stay that way.

Anyway, I made this tart because I had a dinner party the other week and dinner parties for me are always an excuse for me to try something new. Plus, I always enjoy using my Tefal Cuisine Companion. It really does make my life a lot simpler. But even if you don't have one, you could always use your hand or a standard food processor.



I thought it'd be good to make a chocolate tart, but wanted to spice things up a bit (literally) to give it more character. I don't have a sweet tooth so wanted to make sure it was a chocolate tart I'd enjoy too. 

I did this by making sure that the filling wasn't too sweet and also baked it till it was slightly wobbly in the middle when taking it out of the oven as I wanted the filling to be creamy and not too firm. Plus, I don't add sugar in my pastry and made sure it was extra short and crumbly. It is a known fact that salt brings out the flavour of the chocolate and that's why I wanted to add sea salt not just for the taste but also like seeing the specks of salt sprinkled over the tart. 

You'll find that this both the tart and filling isn't sweet at all and so needed another element to provide that sweetness it was lacking. Hence, the idea to put candied oranges on the tart to balance it all out. But, it was kind of a waste (and also very boring) to only boil the orange segments in a sugar syrup when you could add so many more interesting ingredients to make it more exciting! I really liked the addition of cinnamon and star anise because, again, it just gives a simple idea a lot more character.

Finally, I know that the chocolate glaze was another step and probably slightly unnecessary but thought that the tart would look so much sexier if it had that glossy shine to it. Loved it!



Overall, I really liked how the tart turned out. It's been a while since I got to experiment and create something in the kitchen. Best thing about cooking really is the fact that it's so personal and as you can see, I got to make so many changes or try new ideas so that I ended up with something that suited my palate. Something I always encourage people to do even when they're using one of my recipes. It was another fun day in the kitchen and glad I could make something for others to enjoy at the dinner party. 

Oh oh and I will share another recipe for what to do with the leftover syrup from the candied orange so stay tuned!



Salted Chocolate Tart with Spiced, Candied Orange

(adapted from this tart recipe by Epicurious)


Ingredients

For the pastry:
200g butter (chilled and cubed)
250g plain flour
Pinch of salt

125ml sour cream

For the candied orange:
1 1/2 cup water
3 cups sugar
2 oranges (sliced)
2 cinnamon sticks
5 star anise

For the chocolate filling:
250g dark chocolate (70% cocoa)
1 1/2 cup heavy cream
2 large eggs
2 tbsp caster sugar
1 tsp vanilla extract
Pinch of salt

For the chocolate glaze:
2 tbsp heavy cream
50g dark chocolate (70% cocoa)
1 tsp syrup (from candied orange)
1 tbsp water

To finish:
Sea salt flakes


Method

For the pastry:

1. Preheat the oven to 180°C. Pulse the butter, flour and salt in a food processor until it resembles fine crumbs. Add the sour cream and pulse until it combines together. Remove from food processor and wrap in cling film. Refrigerate for at least 30 minutes. 

2. Remove from fridge and roll out dough until 3mm thick. Line dough carefully into a tart pan and remove excess from the edges. Poke holes all around the base of the tart with a fork.

3. Line with baking paper and fill with rice or baking weights. Bake in the preheated oven for 10 minutes, before removing paper and rice/weights. 

4. Bake for another 10 minutes or until pastry is golden. Remove from oven and set aside to chill at room temperature until needed.

For the candied orange:

1. Place the water and sugar in a medium pot and bring to boil. Once boiling, add in the remaining ingredients and allow to boil for 20 minutes or until the orange becomes soft.

2. Remove oranges from pot and allow to cool on a plate. Reserve 1 tsp of the syrup for the glaze later or make more candied oranges (if you have extra) as a snack.

For the chocolate filling:

1. Place the chocolate in a bowl and bring the cream to a boil. Once boiling, pour over the chocolate. Gently stir until smooth.

2. Whisk together the eggs, sugar, vanilla and salt in a separate bowl. Tap the bowl on the counter/table to release the air bubbles. Stir mixture into the melted chocolate. 

3. Pour mixture into cooled tart and bake in preheated oven at 180°C for 15 - 20 minutes or until the filling is set 2 inches from the edge and still wobbly in the middle. Allow to cool.

For the chocolate glaze:

1. Place the chocolate in a bowl and bring the cream to a boil. Pour cream over chocolate. Stir in the syrup (made from candied orange) and water.

To finish:

1. Once the filling is cooled, pour the glaze over the tart. Arrange with candied orange slices and sprinkle with sea salt flakes.

Cook's Note: Tart can be made several hours in advance before serving. No need to reheat.


Sunday, August 16, 2015

Chirashi Sushi Recipe (Simplified)


Without sounding like too much of a downer, I must say that these days I am just constantly tired. Even if I look fine on the surface, I've always got so many thoughts running through my mind in the background. Physically, I feel quite worn out a lot of the time. Each day I wake up still tired from the day before and go through the motions a million miles an hour with a low tank. Even if I try to limit what I do after hours and rest early, there's been a number of instances the past couple of weeks I found myself waking up in the middle of the night with work in my mind and struggle to go back to sleep after. The good thing is that I get home so brain dead that it stops me from thinking about work for the few hours before I go to bed. 

I'm sure that a lot of you share the same sentiments with what you experience throughout the week as well. And I'm also sure that you too just need to find your centre and muster as much strength and energy to keep pushing through someway, somehow

I need a holiday. Thank goodness I've got one coming up in just a couple of weeks. It's a very short one but it's better than nothing. Cannot, freaking, wait.


RIGHT. Rant over. For me, when it comes to blogging, I normally start off with a blank screen and immediately type exactly what's on my mind. Unfortunately, as you can tell, it's been a lot about work and other stuff I guess so I do apologise.

Anyway, back to this recipe. A few weeks ago on a Saturday when Dad was still in Melbourne, we weren't sure what we wanted to eat for lunch. Sis suggested that all she wanted was just sashimi on rice so off they went to Victoria Market in a jiffy to pick up some beautiful pieces of sashimi grade salmon for lunch. The whole lunch happened in no time. Basically, Dad put some rice in the rice cooked before he left for the market. As soon as he got back, all we did was slice up the fish and grabbed a bunch of stuff we already had from our fridge and pantry and VOILA. Lunch was served. It was quick but boy was it darn tasty, healthy and satisfying to say the least.

There's probably a million ways you could make this Japanese chirashi sushi (aka "scattered sushi") dish but this was what we whipped up in our kitchen that day. As you can see, we kept it very simple but it was still very delicious. There's so many other ingredients you could add to your chirashi sushi if you like such as shredded egg, avocado, variety of sashimi, salmon roe, etc etc. In fact, you could even omit the sashimi pieces all together and just add an assortment of vegetables to make it vegetarian. 

The beauty of this dish is that you can really do anything and everything you want with it. The reason why I wanted to share this recipe, even though it technically isn't a recipe, is that I wanted to show everyone that chirashi sushi really is a great dish to make at home if you're looking for something effortless and delicious. I hope you make this one sometime and if you are on social media, make sure you tag me in your photo (@winceeee) as I'd love to see what ingredients YOU put in your chirashi sushi too! 


_______________________________________

Chirashi Sushi Recipe (Simplified)

(an original recipe)


Ingredients:

Sashimi grade salmon (sliced)
Cooked white rice
Japanese rice seasoning (aka "Furikake)
Dried seaweed
Japanese pickled ginger (optional)
Japanese Kewpie mayo
Wasabi
Toasted sesame seeds (optional)
Soy sauce
Squeeze of lemon

Note: You can find all these ingredients (apart from the sashimi) at most Asian grocery stores.

Method:

1. Place the rice in a bowl and top with Japanese rice seasoning, dried seaweed and pickled ginger (if using).

2. Place a dollop of Japanese kewpie mayo and wasabi on the side.

3. Top with generous amount of sliced sashimi grade salmon. Sprinkle with sesame seeds (if using).

4. In a separate sauce dish, mix some soy sauce with wasabi and a squeeze of lemon. Enjoy with chirashi sushi.

Sunday, August 9, 2015

The Grand Richmond

Disclaimer: Winston dined as a guest of The Grand Richmond and Zomato Australia. All opinions are honest and based on my own experience at the time.


An incredible evening celebrating the 130th Birthday for The Grand Richmond


Following drinks and canapes, we were each given a rolling pin and asked to enter one of the dining rooms where they had this set up waiting for us...


Turns out we were going to each make our own fish baked in terracotta as one of the dishes we'd be eating later that night -- fun!


For mine, I put spring onions, olives, garlic, potatoes, rosemary, chillies, carrots, lemon slices and lemon zest


Next, we moved onto the other dining room where we were greeted by the most stunning display of cakes and lollies made my event planners The Three Piece Suit... WOW!








Pepper Crusted Venison Carpaccio, Goat Cheese Mousse and Beetroot


Agrodolce Quail with Porcini Mushroom Puree, Brussel Sprouts, Quail Egg and Black Truffles


Broad Bean, Pecorino & Mint Risotto


Mortadella Cappelletti In Brodo


My fish is ready!


The big reveal (so cool)...


Cone Bay Barramundi cooked in Terracotta
Ooooh yeahh....


Lemon Delizia -- Lemon Parfait with Soft Sponge Centre, Almond Crumble, Limoncello Gelee, Candied Lemons


So, it's been a while since I've been to a blogging event. Mainly because it's just been so insanely hectic at work so I've just been quite mentally exhausted from that. Most days, I prefer to just de-stress by exercising after work instead. That said, I saw the invite for this event about The Grand Richmond celebrating its 130th Birthday, was intrigued when I checked out the menu so decided to come join the party! And let's just say that I was very glad I did.

The event was a rather intimate dinner with the owners David, Katie, Barnie and Tiur were there to entertain and keep us company throughout the evening. It was great chatting with them that evening -- such lovely people. Now, on to the food...

We started off with the venison carpaccio, which I thought was prepared very well. Nice pepper crust against the tender, paper thin meat. Delicious. Then, we had the most succulent quail on a bed a velvety smooth and utterly unctuous mushroom puree. WOW. I thought they knocked it out of the park with this dish and I absolutely loved the Italian sweet and sour sauce (agrodolce) that it was cooked with. It had a very savoury, umami base with a sweet aftertaste. Plus, I did not mind that there was black truffles on there at all too. Was very happy with this dish.

Then, we moved onto what seemed like a very simple risotto but tasted nothing short of outstanding. You could hear a lot of "mmmmm" sounds being made from the table by this dish. Then, we had the mortadella cappalletti dish. I've never had this type of pasta before but really enjoyed the bite sized morsels. Filling was a little too salty for me but I did enjoy the light, clear broth that it came with.

Next, we had our terracotta fish and honestly, it was a lot more delicious than I thought. I used to make fish en papillotte (or in parchment) which was a similar concept to this one baked in clay but man, the fish that evening was SENSATIONAL. First of all, the fish was cooked to absolute perfection. The flavours and ingredients that it was paired with worked really well together too, if I do say so myself. But, the best part about this dish really was the fish itself. I've had Barramundi many a times but none of them tasted like this. It was very clean, fresh and you could actually taste a slight hint of natural saltiness. Most Barramundis can be quite bad and stinky but this wasn't the case at all. I later realised after talking to David and Katie that they only get their Barramunis from the Cone Bay fish mongers. Their Barramundis are caught straight from the ocean and not farmed or imported like how most ones are. No wonder........

Finally, we had a really sublime lemon dessert to cap off the evening. Most people know that I haven't got a sweet tooth myself but if I had to pick, I'd always go with a citrus dessert. This one was delicious and quite interactive to eat because there were so many different elements on the plate to taste so you constantly find yourself trying one after the other. It's fun.

Overall, I was very impressed by the food at The Grand. What sets them apart is that they are so good at presenting classic Italian food but with a very modern take. Lots of interesting ingredients (like the agrodolce) and ways of showcasing them in way that was very new and exciting for me to experience. It was a delicious meal from start to finish. The setting is so casual and relaxing too, which I like.

Other things I learned about The Grand is that they are the only pub in Victoria with a Chef's Hat accolade... Cool!  Plus, David and Katie were also telling us about some of the dinner party events that they throw at the restaurant from time to time. The themes that they have sound like so much fun and the tickets for them normally sell out pretty quickly too. Just based on this evening alone, I can tell that they are very good at hosting dinner events, which would be a fun thing to do instead of just going to a restaurant for an ordinary dinner. Oh and did you know that if you subscribe to their mailing list on the website you actually get to enjoy a 6 course degustation dinner (normally costs $85 per head) free of charge. Too cool! 

Again, had a great experience here at The Grand and I can't wait to take my Mum here when she visits from Malaysia next month. When was the last time you got to enjoy a beautiful 6 course dinner for $85! 

Click to add a blog post for Grand Hotel on Zomato 

Sunday, August 2, 2015

XO Marinated Salt & Pepper Chicken Ribs



Chicken Ribs... FRIED CHICKEN RIBS... In all it's crunch and crispiness... Juicy and tender flesh... 

I don't think I'd be the first one to say this but I have never heard of chicken ribs until I moved to Melbourne. It's odd. Though to be fair, it's not technically the ribs of the chicken. More like the wish bone to be exact. But, what's delicious about it is that it's got the texture of the thigh meat and easy to eat off of because it only has a single bone in the middle. Even more excellent when fried with salt and pepper or the duck egg yolk.

It's a dish that I've always been a fan of at low key, fuss free Chinese restaurants (especially the one at Rose Garden, ZOMG). Even though I see them sell chicken ribs and markets all the time, I actually never attempted cooking it at home until recently. No real reason in particular, just never got around to it.

I whipped up this recipe with whatever I had in the fridge and pantry. I think what really enhances a good salt and pepper dish is the fried toppings of onions, garlic and chillies. Oh, and the right amount of salt and white pepper, of course. Note: always use white pepper in Chinese cooking. I never paid much attention to the toppings previously and if I'm honest, I normally scrape it off to the side of my plate when having it at restaurants. But I realised that it actually adds so much more flavour and texture in each bite when having it together. It's so good, yum...

Anyway, this dish is seriously easy, tasty and cheap to make too. Such a winner as my sister and I couldn't have enough of it! Not messy to make because you're only frying it in a shallow pan and no splatter experienced. Hope you give this one a go.






XO Marinated Salt & Pepper Chicken Ribs

(an original recipe)


Ingredients:

For the chicken:
500g chicken ribs
2 tbsp XO sauce
2 cloves garlic (minced)
1 1/2 cup corn flour
Oil for frying

For the topping:
4 tbsp diced onions
1 clove garlic (minced)
1 - 2 birds eye chillies (sliced thinly) *
White pepper

Other:
Salt and white pepper
Sliced spring onions (to garnish)

* Note: May be substituted with diced capsicum

Method:

1)  Marinate the chicken ribs with the XO sauce and minced garlic for at least 3 hours or overnight in the fridge.

2) Just before cooking, coat the chicken in corn flour and set aside. Heat up the oil in a shallow pan filled to about 1 cm high. 

3) Once the oil is hot, fry the chicken in batches for 1 1/2 to 2 minutes per side. Remove and allow to cool for about 5 minutes on a wire rack.

4) While the chicken is cooling, drain the pan leaving about 1 tbsp of oil. Fry the onions, garlic and chillies for about 30 seconds or until fragrant. Add several dashes of white pepper and mix well. Set aside.

5) Place the chicken on a plate and top with fried onions, garlic and chillies. Season with salt and white pepper. Garnish with sliced spring onions. Serve immediately.

Monday, July 6, 2015

Roasted Grape Sauce Recipe


So a few months ago, I had the most AMAZING weekend away in Daylesford when I attended a food photography workshop hosted by the ever amazing Ewen Bell and Iron Chef Shellie. I have long been a fan of Ewen's photos on Instagram and Shellie is without a doubt the most talented food blogger I know. Could not help but feel absolutely inspired the whole weekend. Best time.


#dattart !!!

Oh and suffice to say, a LOT of good food was had that weekend including this ABSO-FRICKIN-LUTELY DELICIOUS Roasted Grape, Goat's Cheese & Parmesan Crust Tart. Wow... Just WOW. Such an incredible creation by Shellie and I cannot wait to bake it myself soon because I miss it so much. 



Anyway, I learned from Ewen and Shellie that roasting grapes is one of the most clever cooking idea I've come across in a long time. Having grapes on their own can be one dimensional because all you can taste is sweetness. But once roasted, it sort of reduces and replaces some of the sweetness with a much deeper, earthy flavour. And suddenly, these grapes actually go really well with savoury dishes. Too good. The flesh also has a soft, mushy centre which I enjoy. Plus, I just think that the blistered look of the grape skin is just so stunning.

Ewen was the one that suggesting roasting the grapes because it goes really well with roast pork and he was so right. Similar to having apple sauce with pork but roasted grapes are so much more interesting. It was seriously delicious and I highly recommend it too so please give this one a go. Trust me, you won't regret it.

I also highly recommend my Easy Roast Pork with Crackling recipe: HERE. Total crowd pleaser and 100% success rate by me and anyone who's tried it!


Have I mentioned how much I love brussel sprouts too?


Roasted Grape Sauce Recipe

(inspired by Iron Chef Shellie and Ewen Bell)

Click here to print the recipe

Ingredients

1 vine of red grapes (seedless)

Method

1. Preheat the oven to 200°C. Place the grapes on a single layer on a metal plate/tray and roast for 15 - 20 minutes or until the grapes look blistered.

2. Remove from the oven and allow to cool for 10 minutes. Crush all the grapes with a fork and knife to squeeze out the juices. Mix together and set aside until ready for use. Best served warm with roast pork!



The most incredible Sunday roast dinner! There was:
- Roasted grape sauce
- Crispy brussel sprouts in coconut oil and chilli
- Roasted garlic and mushroom mashed potato

Sunday, June 21, 2015

Seared Venison with Braised Red Cabbage, Pancetta Crisps & Red Wine Jus


Hello!

I can't help but feel compelled to begin each blog post these days with an apology for the lack of updates. Most nights I'd try to sit in front of the laptop to write up new post but often just  end up giving in because of how tired I felt at the time. I'm quite the social media fanatic so would be great if you got connected with me on my Instagram (@winceeee) and Facebook page (The Hungry Excavator) too!

It's such a lame and overused excuse but work really has been quite busy for me. I guess in many ways I feel like I've reached a milestone in my career sooner than I expected and it's definitely kept my plate full but at the same time, fuelled me to want to keep going even further/harder. It's because of the pressing nature of my work that makes me so grateful to have a blog or blogging related activities to look forward to after I clock off to unwind. Anyway, I've got lots of recipes lined up in my backlog that I can't wait to share with you guys so please stay tuned.

Righto, back to the recipe. A friend of mine went hunting one weekend and managed to shoot two deers that time. I haven't been hunting myself but I do know that deers are not easy to hunt at all. Most of the time, people would come back empty handed so for him to have shot not one, but two deers was very impressive.

I was definitely happy for my friend because it was his first time successfully hunting one down but if I'm being honest, I was even happier about the fact that he shared them with me too! I feel very grateful when people think of me and specifically share their food with me (maybe because I think people know that I always appreciate it). I heart people!

As soon as I got these beautiful venison backstraps, I flipped through an old cookbook I got from a good friend a few years ago for my 21st in search of some inspiration. Came across a couple in there that looked really good so decided to combine and modify them a bit to suit my liking. The final result was very delicious. I don't normally cook many recipes like these but it's actually quite simple and at the end of the day, it's always great to try something different in the kitchen. Every element actually worked and enhanced the other so I am definitely a fan of this combination. 

This plate of food was definitely delicious to eat and actually very simple to make. There's lots of things you could substitute the venison backstrap for if you haven't got it available. I think veal or lamb backstraps would work beautifully too or even liver instead of meat too! Something that's lean or quick to sear.

Hope you give this a go and that you have a fantastic week ahead!


So difficult to not sneak a piece... Or five as soon as they came out of the oven (!!)





Seared Venison with Braised Red Cabbage, Pancetta Crisps & Red Wine Jus

(recipe adapted from the cookbook "Must Eat" by Russell Blaikie)

Click here to print the recipe

Ingredients

For the braised cabbage:
1/4 red cabbage
4 tbsp olive oil
3 cloves garlic (minced)
1 brown onion (chopped finely)
150ml red wine vinegar
150g sugar
Cracked salt and pepper

For the red wine jus:
125ml red wine
50ml port wine
1 litre beef stock
50g unsalted butter
Cracked salt and pepper

Other:
200g venison backstrap (cut to thin strips) *
12 slices pancetta
Olive oil
Fresh sage leaves
Cracked salt and pepper
60g unsalted butter

* may be substituted with veal, lamb or even liver instead of backstrap

Method

For the braised cabbage:
1. Remove the core of the cabbage and slice it finely. Heat up the oil in a pot. Add the garlic and onions and cook until soft and fragrant. 

2. Add the vinegar and sugar, stirring until the sugar is dissolved. Add in the cabbage and place the lid on to simmer on low heat for 25 - 30 minutes (or until cabbage is tender), stirring occasionally.

3. Season with cracked salt and pepper and cook with the lid off for a further 15 minutes or until most of the liquid has evaporated. Set aside until ready for use. Can be stored in refrigerator for 3 to 4 days.

For the red wine jus:
1. Pour the red wine and port into a saucepan and reduce on high heat until about 60ml or quarter of a cup liquid left.

2. Add the beef stock and boil on high heat (and skimming regularly) until the sauce has reduced to about three quarters of the volume left. Stock should be a little thick, viscous and glossy.

3. Remove from the heat and stir in the butter until well combined. Season with cracked salt and pepper to taste.

For the remainder of the dish:
1. Preheat the oven to 200°C. Line the pancetta slices on a wire rack and bake in the oven for 8 - 10 minutes or until  the pancetta is golden brown and crisp. Remove and allow to cool to room temperature on the wire rack. Refrain with every ounce of your being from nibbling away on these lip smackingly good pancetta crisps. 

2. Heat a little olive oil in a pan until hot and add in the fresh sage leaves to cook for about 10 - 15 seconds or until crisp. Remove and drain excess oil on kitchen towel.

3. Season the venison/veal/lamb backstrap on both sides with cracked salt and pepper. Heat the pan with a little more olive oil until hot. Place the backstrap into the pan and sear or cook for about 30 seconds per side (depending on thickness of cut). The meat should still have a little blood still when slicing into it (you don't want it overcooked).

4. Add the butter into the pan and allow it to foam and brown slightly. Coat the backstraps in the butter and remove from heat.

5. To serve, place the braised red cabbage on a plate and the seared meat on top. Scatter with crisp sage leaves and top with pancetta crisps. Drizzle some red wine jus around the plate. Enjoy.


Sunday, May 24, 2015

Almond & Cashew Nut Butter Recipe


Hey guys!

So sorry for the lack of updates recently. Work has been extremely busy the past few weeks and weekends have been filled with lots of catch up. I try my best to update as often as I can here but sometimes it's just easier said than done, I guess.

Although, if you are on Instagram, don't forget to follow me (@winceeee) because I am quite active on there and post something almost every day =)

Anyway, I've got another big week ahead so I thought I'd share a quick recipe with you guys before bed. This recipe is seriously easy to make and delicious to eat. I have become quite addicted to this homemade nut butter that I've started having it every day. Too bad, I didn't make enough and went through the whole jar in no time =(

This homemade version is definitely much healthier as it doesn't have the preservatives or as much oil and sugar as what you get from the store bought stuff. Plus, I actually enjoy the taste of homemade ones better. It's a little more subtle and has a lingering aftertaste, which I enjoy.

I've shared 2 versions of this recipe: one using a normal food processor and another using a Tefal Cuisine Companion if you have one. I think it's nice to actually cook it a little bit in the Cuisine Companion after it's made as it helps bring out the flavour a little bit but no biggie if you don't have one. Still tastes good.

Orites, think it's past my bedtime. Will try and upload another blog post sometime soon. Have a good one everyone!




Almond & Cashew Nut Butter Recipe

(an original recipe)


Ingredients

1 1/2 cups raw almonds
1 1/2 cups raw cashews 
Salt
1 - 2 tbsp olive oil

Method (Normal version)

1. Place all the nuts in a food processor and add a few dashes/pinches of salt. 

2. Start the food processor and pulse until all the nuts are pulverised. 

3. While the machine is running, slowly drip in the oil into the bowl until the mixture starts to bind together.

4. Turn off the food processor and transfer into a jar and allow to cool. Keep refrigerated.


Method (Tefal Cuisine Companion version)

1. Place all the nuts in the bowl with the ultra blade fitting. Add a few dashes/pinches of salt. 

2. Start the Cuisine Companion on speed 12 for 3 minutes until the nuts are all pulverised.

3. After 1 1/2 minute while the machine is still running, slowly drip in the oil into the bowl until the mixture starts to bind together

4. Run the Cuisine Companion on speed 3, 100°C for 8 minutes. Once done, transfer into a jar and allow to cool. Keep refrigerated.