This week Tony Astle ate at Madame Social, an Asian fusion eatery and bar in Napier. 

He sampled the Madame Beef Tataki with ponzu, pickled daikon, and fried garlic, as well as the red braise brisket and shiitake mushroom spring rolls, and the Pork and Pāua dumplings, among others. 

LISTEN ABOVE 

 Recipe of the Week: Summer Pudding with Meringue and Chantilly Cream   

6-8 portions (generous)   



Ingredients: Summer Pudding 

1.5 kg mixed fresh or frozen berries 

1 loaf toast white bread (18-20 slices) 

200 g raw brown sugar 

200 ml cassis*     

*Cassis is a wonderful blackcurrant liquor. If you want an alcohol-free pudding substitute cassis with a good quality blackcurrant syrup.  

 

 

Method: Summer Pudding 
Line a 1.5 litre bowl with plastic wrap allowing the wrap to hang well over the outer edges of the bowl. 
Combine the sugar and the berries. Bring to a gentle boil. Simmer for 2 minutes. Remove from heat, strain. Add the cassis to the berry juice. 
While the berries and sugar cook, remove the crusts from the bread (discard crusts). Flatten the sliced bread using a rolling pin. The toast bead slices should now be the thickness of sandwich bread. 
In a flat pan containing the berry juice from straining, place 2 or 3 bread slices. Turn them allowing the bread to absorb the berry juice. Lift out and line the prepared bowl with the juice saturated bread. Add a good layer of berries to the bottom of the bowl. 
Then repeat the saturated bread process and fill the bowl with alternate layers of saturated bread and berries, until the bowl is full. 
Remember, your last layer must be the saturated bread. 
Now, fold over the plastic wrap hanging from the sides of the bowl, encasing the top of the pudding. 
Find a suitable sized plate that fits inside the bowl and cover the pudding. Add a weight on top of the plate to compress the pudding. Put the pudding bowl on a plate to collect any overrun of juices (this should be minimal; the pudding should be sealed by the plastic wrap and the weighted plate. 
Refrigerate overnight, with the weighted plate compressing the pudding. 

 

Ingredients: Meringue 

2 egg whites                             

½ cup white sugar 

 

Method: Meringue 
Separate the eggs, keeping the yolks for something else. 
In a clean bowl, beat the egg whites until foamy and beginning to hold a peak. 
Gradually add half of the sugar and continue beating, until the whites are shiny and hold a soft peak. 
Gradually, add the remaining sugar. Continue beating until the meringue holds a stiff peak. 
Using a piping bag, or spoons shape 6-8 meringues onto silicon paper. 
Bake meringue at 110-120 deg C for 60 to 90 minutes, without colouring. 
Remove from the oven and cool. 

 

Ingredients: Chantilly Cream 

400 ml whipping cream 

icing sugar 

best quality vanilla 

 

Method: Chantilly Cream 
Combine cream vanilla and icing sugar, beat until it lightly peaks. 
Chantilly cream should be both sweet and vanillary… so don’t be afraid to add the icing sugar and vanilla! 

 

Assembly: 
Remove the weight and plate from the top of the pudding. 
Unfold the plastic wrap from the pudding’s top. 
Place your serving plate over the exposed pudding, and turn it over so that your pudding is now sitting on its serving plate. 
Gently lift off the bowl, and then peel away the plastic wrap bowl lining. 
Your pudding is now ready to be served. 
On individual plates place a meringue. Add a quenelle of chantilly cream and some strawberries. 
Either portion the summer pudding onto your plates or allow your guests to serve themselves. Enjoy! 

This week Tony Astle ate at Madame Social, an Asian fusion eatery and bar in Napier.&nbsp;
He sampled the Madame Beef Tataki with ponzu, pickled daikon, and fried garlic, as well as the red braise brisket and shiitake mushroom spring rolls, and the Pork and Pāua dumplings, among others.&nbsp;
LISTEN ABOVE&nbsp;
&nbsp;
<h2>Recipe of the Week: Summer Pudding with Meringue and Chantilly Cream &nbsp;&nbsp;</h2>
6-8 portions (generous) &nbsp;&nbsp;

Ingredients: Summer Pudding&nbsp;
1.5 kg mixed fresh or frozen berries&nbsp;
1 loaf toast white bread (18-20 slices)&nbsp;
200 g raw brown sugar&nbsp;
200 ml cassis* &nbsp; &nbsp;&nbsp;
*Cassis is a wonderful blackcurrant liquor. If you want an alcohol-free pudding substitute cassis with a good quality blackcurrant syrup. &nbsp;
&nbsp;
&nbsp;
Method: Summer Pudding&nbsp;
<ol>
<li>Line a 1.5 litre bowl with plastic wrap allowing the wrap to hang well over the outer edges of the bowl.&nbsp;</li>
<li>Combine the sugar and the berries. Bring to a gentle boil. Simmer for 2 minutes. Remove from heat, strain. Add the cassis to the berry juice.&nbsp;</li>
<li>While the berries and sugar cook, remove the crusts from the bread (discard crusts). Flatten the sliced bread using a rolling pin. The toast bead slices should now be the thickness of sandwich bread.&nbsp;</li>
<li>In a flat pan containing the berry juice from straining, place 2 or 3 bread slices. Turn them allowing the bread to absorb the berry juice. Lift out and line the prepared bowl with the juice saturated bread. Add a good layer of berries to the bottom of the bowl.&nbsp;</li>
<li>Then repeat the saturated bread process and fill the bowl with alternate layers of saturated bread and berries, until the bowl is full.&nbsp;</li>
<li>Remember, your last layer must be the saturated bread.&nbsp;</li>
<li>Now, fold over the plastic wrap hanging from the sides of the bowl, encasing the top of the pudding.&nbsp;</li>
<li>Find a suitable sized plate that fits inside the bowl and cover the pudding. Add a weight on top of the plate to compress the pudding. Put the pudding bowl on a plate to collect any overrun of juices (this should be minimal; the pudding should be sealed by the plastic wrap and the weighted plate.&nbsp;</li>
<li>Refrigerate overnight, with the weighted plate compressing the pudding.&nbsp;</li>
</ol>
&nbsp;
Ingredients: Meringue&nbsp;
2 egg whites &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;
½ cup white sugar&nbsp;
&nbsp;
Method: Meringue&nbsp;
<ol>
<li>Separate the eggs, keeping the yolks for something else.&nbsp;</li>
<li>In a clean bowl, beat the egg whites until foamy and beginning to hold a peak.&nbsp;</li>
<li>Gradually add half of the sugar and continue beating, until the whites are shiny and hold a soft peak.&nbsp;</li>
<li>Gradually, add the remaining sugar. Continue beating until the meringue holds a stiff peak.&nbsp;</li>
<li>Using a piping bag, or spoons shape 6-8 meringues onto silicon paper.&nbsp;</li>
<li>Bake meringue at 110-120 deg C for 60 to 90 minutes, without colouring.&nbsp;</li>
<li>Remove from the oven and cool.&nbsp;</li>
</ol>
&nbsp;
Ingredients: Chantilly Cream&nbsp;
400 ml whipping cream&nbsp;
icing sugar&nbsp;
best quality vanilla&nbsp;
&nbsp;
Method: Chantilly Cream&nbsp;
<ol>
<li>Combine cream vanilla and icing sugar, beat until it lightly peaks.&nbsp;</li>
<li>Chantilly cream should be both sweet and vanillary… so don’t be afraid to add the icing sugar and vanilla!&nbsp;</li>
</ol>
&nbsp;
Assembly:&nbsp;
<ol>
<li>Remove the weight and plate from the top of the pudding.&nbsp;</li>
<li>Unfold the plastic wrap from the pudding’s top.&nbsp;</li>
<li>Place your serving plate over the exposed pudding, and turn it over so that your pudding is now sitting on its serving plate.&nbsp;</li>
<li>Gently lift off the bowl, and then peel away the plastic wrap bowl lining.&nbsp;</li>
<li>Your pudding is now ready to be served.&nbsp;</li>
<li>On individual plates place a meringue. Add a quenelle of chantilly cream and some strawberries.&nbsp;</li>
<li>Either portion the summer pudding onto your plates or allow your guests to serve themselves. Enjoy!&nbsp;</li>
</ol>

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 

He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 
He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into his the good and the bad of dining experiences both around New Zealand and internationally.

Where I Ate Last with Tony Astle

Where I Ate Last with Tony Astle: Madame Social and Summer Pudding with Meringue and Chantilly Cream

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/eeadec02-a195-4996-ba0f-b23d017e88a0/transcript

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