“The smell and taste of food is amazing at bringing back memories. There are heaps of dishes my mum used to cook (and still cooks) that I remember growing up. A lot of them I still cook today. My favourite was always curried sausages. As an adult I cook it regularly and for me it must contain two important ingredients. Keens curry powder and sultanas. I usually use beef sausages but any variety will do, in fact the vegan version I did using store bought veggie snags worked brilliantly. I’m sure this recipe is quite different to mums, but it’s delicious and still brings back those childhood memories. Enjoy!”
You can find the video on my Musical Menus YouTube page.
“Sometimes I try new things on my catering menu that look fabulous on the plate but are time-consuming to produce and hard to get out to the public quickly. That’s when I fall back on old standards that have worked for years but add a small twist. This recipe has been made by my mum for years as a filling for vol au vents. We always loved it and she could never make enough of them to satisfy us. With a couple of small twists I’ve turned it into a bite-size canape that looks great and tastes fabulous. For this recipe I buy a bag of 20 small profiteroles for about $4.50. (No point making them for that price!) Here’s to those retro recipes that never go out of fashion. Enjoy!”
1 small red onion
3 cloves of garlic
1 1/2 cups of milk
3 tbsn plain flour
1 tbsn Keens curry powder
salt and pepper
1 x 400g tin red or pink tuna
Zest of 1 lemon
3 tbpn baby capers
20 small profiteroles
Finely dice the onion and garlic and cook in a small amount of butter until soft.
Heat the milk.
Melt 2 tbsn butter in a saucepan and stir in the flour cooking off for a minute.
Slowly add warm milk to butter and flour, whisking constantly to remove lumps. Keep stirring over a low heat until the sauce thickens.
Add salt pepper and the curry powder then remove from the heat.
Crumble the salmon and remove any skin and bones. Add to the white sauce and stir through with the lemon zest, finely diced dill and capers.
Refrigerate until needed.
To serve warm the filling slightly and cut the tops off the profiteroles.
Spoon the mixture into the profiteroles and garnish with watercress and dill.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!