Reported on website food and wine Hugh Jackman likes to eat a varied diet including Italian. He likes dining out at restaurants such as the ABC Kitchen, Locanda Verde, Barbuto—Italian. But he also craves the most basic stuff such as Australian meat pies, breakfast cereal and hot dogs.
Hugh is good friends with Jean-Georges Vongerichten where he indulges in lobster, lamb, steak, fish, salad, all cooked simply.
He goes on to say that his dad taught him how to cook crepes suzette, which Hugh revealed on Graham Norton’s Christmas show 2012 was how he seduced his wife! Lucky Woman! Finally he said that he loves his mums lasagne and good red wine, a man of my dreams and many other women’s too I am sure.
Find below a selection of recipes maybe not Hugh’s favourite recipes but certainly the dishes, and recipes that taste yummy.
Australian Meat Pies
500 g minced beef
1 onion, chopped
1 cup water, divided
2 beef bouillon cubes
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon oregano
1 pinch nutmeg
3 tablespoons plain flour
2 puff pastry sheets
1 Pre-heat oven at 220 degrees Celsius.
2 Brown meat and onion.
3 Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
4 Boil and cover for 15 minutes.
5 Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
6 Let cool.
7 Grease a pie dish and line with puff pastry.
8 Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
9 Trim edges and glaze top with milk or beaten egg.
10 Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
11 Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
12 Serve with veggies, fries, or salad.
Crêpes suzette – Delia Smith
For the crêpes
- 110g/4oz plain flour, sifted
- pinch of salt
- 2 eggs
- 200ml/7fl oz milk mixed with 75ml/3fl oz water
- 50g/2oz butter
- 1 medium orange, grated zest only
- 1 tbsp caster sugar
For the sauce
- 150ml/5fl oz orange juice (from 3-4 medium oranges)
- 1 medium orange, grated zest only
- 1 small lemon, grated rind and juice
- 1 tbsp caster sugar
- 3 tbsp Grand Marnier, Cointreau or brandy
- 50g/2oz unsalted butter
- a little extra Grand Marnier, for flaming
- Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
- Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. Stir the orange zest and caster sugar into the batter.
- Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. These little crêpes should be thinner than the basic pancakes, so when you’re making them, use ½ tbsp of batter at a time in a 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes.
- Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
- For the sauce, mix all the ingredients – with the exception of the butter – in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they’re all re-heated, folded and well soaked with the sauce.
- You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.
- For the ragu
- 4 tbsp olive oil
- 4 celery sticks, finely chopped
- 2 carrots, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 1 sprig rosemary
- 700g/1lb 9oz beef mince
- 340g/12oz pork mince
- 1 bottle red wine (750ml/26½fl oz)
- 2 x 400g/14oz cans tomatoes, roughly chopped
- 200ml/7fl oz beef stock
- salt and freshly ground black pepper
- For the bechamel sauce
- For the lasagne
- Preheat the oven to 180C/350F/Gas 4.
- For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.
- Add the beef and pork mince and cook until the liquid from the meat has been absorbed.
- Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.
- Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.
- To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
- In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
- For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.
Hairy Bikers reduced fat Lasagne – which is really tasty no pasta in sight and they used leeks – but it works!
- 2 large leeks, each about 300g/10½oz
- 1 medium onion
- 2 celery sticks, trimmed
- 2 carrots, peeled
- 500g/1lb 2oz lean minced beef
- 2 garlic cloves, peeled and crushed
- 150g/5½oz chestnut mushrooms, wiped and chopped
- 2 tbsp plain flour
- 150ml/¼ pint red wine
- 200ml/7fl oz beef stock, made with 1 beef stock cube
- 400g/14oz can chopped tomatoes
- 2 tbsp tomato purée
- 1 heaped tsp dried oregano
- 2 bay leaves
- 500ml/18fl oz semi-skimmed milk
- 3 tbsp cornflour
- freshly grated nutmeg, to taste
- 50g/2oz extra-mature cheddar, grated
- 25g/1oz parmesan, finely grated
- 3 medium vine tomatoes, sliced
- freshly ground black pepper
- Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further.
- Open out the leeks and remove five or six of the narrow leaves from the centre of each leek. Thinly slice these inner leaves. Separate the larger leaves – these will become your ‘lasagne’.
- Finely chop half the onion and cut the other half into wedges. Thinly slice the celery and dice the carrots.
- Put the minced beef in a large non-stick frying pan with the sliced leeks, chopped onion, celery, carrots and garlic.
- Place the pan over a medium-high heat and fry without added fat for about 10 minutes until lightly coloured. You’ll need to break up the mince with a couple of wooden spatulas or spoons as it cooks.
- Stir in the chopped mushrooms and cook for 2–3 minutes more. The pan should look fairly dry at this point.
- Sprinkle over the plain flour and stir it thoroughly into the mince and vegetables. Slowly stir in the red wine and beef stock. Add the canned tomatoes, tomato purée and dried oregano, then drop a bay leaf into the pan and bring it to a simmer. Season with lots of freshly ground black pepper.
- Turn down the heat slightly and leave the mince to simmer for 20–30 minutes until rich and thick, stirring occasionally.
- While the mince is cooking, put the onion wedges in a saucepan with the remaining bay leaf. In a small bowl mix three tablespoons of the milk with the cornflour.
- Pour the rest of the milk into the pan with the onion wedges and set it over a low heat. Bring to a very gentle simmer and cook for 2–3 minutes. Remove from the heat and leave the milk to infuse for 10 minutes.
- Half fill a large saucepan with water and bring to the boil. Add the leek ‘lasagne’ and bring the water back to the boil.
- Cook the leeks for five minutes or until very tender. It is important that the leeks are tender or the lasagne will be tricky to cut later.
- Drain in a colander under running water until cold. Drain on kitchen paper or a clean tea towel.
- Preheat the oven to 200C/400F/Gas 6.
- Remove the onion wedges and bay leaf from the infused milk with a slotted spoon, then return the pan to the heat. Give the cornflour and milk mixture a good stir until it is smooth once more and pour it into the pan with the infused milk.
- Bring to a simmer and cook for five minutes, stirring regularly until the sauce is smooth and thick.
- Season the sauce with a good grating of nutmeg to taste and plenty of ground black pepper.
- If the sauce is a little too thick to pour easily, whisk in a couple more tablespoons of milk.
- Spoon a third of the mince mixture into a 2.5 litre lasagne dish. Top with a layer of blanched leeks. Repeat the layers twice more, finishing with leeks. Pour the white sauce over the leeks and top with the sliced tomatoes. Mix the cheddar and parmesan cheese and sprinkle all over the top. Bake for 30 minutes or until golden-brown and bubbling.
- Divide into portions with your sharpest knife. Serve with a freshly dressed green salad.
Crab Toasts with Sriracha Mayonnaise
3 tablespoons Sriracha Mayonnaise (recipe follows)
8 ounces picked lump crabmeat, preferably peekytoe, picked over for bits of shell
Crushed red chile flakes, optional
1 lemon, cut into wedges
1 large egg yolk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
3/4 cup grapeseed or other neutral oil
2 teaspoons fresh lemon juice
2 teaspoons Sriracha
Toast the bread until golden brown. Cut each slice into 2-inch pieces.
Gently fold the mayonnaise into the crabmeat until well mixed. Spoon the crab mixture into a serving bowl and set inside a larger serving bowl filled with ice to keep cold if desired. Garnish with chile flakes if desired. Serve with the lemon wedges and toasts.
1 large egg yolk
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1 cup grapeseed or other neutral oil
2 ½ teaspoons fresh lemon juice
2 ounces arugula, sliced (1 ½ cups), plus 2 ounces whole arugula leaves (1 ¾ cups)
¾ cup fresh basil leaves, sliced
1/3 cup finely chopped fresh chives
4 large ciabatta rolls, split
1 pound sliced roasted turkey
3 slices good bacon, cooked until crispy
12 slices of tomato (from about 3 tomatoes)
24 slices jarred pickled jalapeno
Whisk together the yolk, mustard, and ¼ teaspoon salt in a medium bowl until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in 2 teaspoons of the lemon juice until well blended.
Stir in the sliced arugula, basil, chives, and remaining ½ teaspoon lemon juice. Season to taste with salt and pepper.
Toast the ciabatta and spread a generous layer of the arugula mayonnaise on the cut sides. On the bottom of each roll, stack the turkey, whole arugula, bacon, tomato and jalapeno. Cover with the roll tops, slice each sandwich in half, and serve immediately.