Tag Archives: David Bitton

Moroccan Spiced Potato, Pea and Spinach Soup

17 Jun

I’ve been in a ‘soup mood’ all week and here’s another creation! 

1 medium brown onion, finely diced

3 large cloves of garlic, finely diced

2 sticks of celery, finely diced

1 medium potato, peeled and very finely diced

300g of frozen peas

200g of spinach

1 heaped tablespoon of natural yoghurt

1 heaped tablespoon of Bitton Moroccan Spice

Chopped fresh coriander

Chopped fresh chilli


Extra virgin olive oil

Vegetable stock

White wine


Saute the onions in a generous amount of butter and olive oil until translucent but without browning. Add the garlic and celery and continue to saute for a few minutes. Add a generous splash of white wine and cook until some of the liquid evaporates. Add the Moroccan Spice and saute until fragrant.

Stir in the potato, peas and spinach, pour over enough stock to cover and bring to the boil. Reduce to a simmer, stir in the yoghurt and leave to cook until the potato is tender. Transfer to a blender and blitz until smooth.

Return to the heat, check the seasoning, add more salt and Moroccan Spice to suit your taste. Stir through more vegetable stock if the soup is too thick. Mix in some freshly chopped coriander just before serving and top with a dollop of natural yoghurt, chilli and coriander.

Some crusty toast is perfect with this to dip and wipe the bowl clean!


Chilli Recipes To Get You Hot On A Winter’s Night

14 Jun

After getting some inspiration from a chef who loves to experiment, I had to try my hand at replicating his delicious soup without a recipe. It was so warming, healthy and completely satisfying and although mine did not turn out exactly the same, the flavour was very close.

1medium onion, finely diced

2 large cloves of garlic, finely diced

1 stick of celery, finely diced


Extra virgin olive oil

250g frozen spinach

300g frozen peas

Full cream milk

Vegetable stock

1 heaped tablespoon of Bitton Chilli Garlic Masala

Heat a saucepan and add a generous amount of butter and some extra virgin olive, saute the onion until translucent. Add the garlic and celery and continue to saute until softened but not browned. Add the Chilli Garlic Masala and saute until fragrant. Defrost the spinach and peas and add to the saucepan. Cover with vegetable stock and enough milk to loosen the mixture and make it a runny consistency. 

Bring to the boil and lower the heat to a simmer for 5 -10 minutes until the ingredients are well combined. Transfer to a blender and blitz until the mixture becomes smooth. Return to the saucepan on low heat, add salt to taste, more Chilli Garlic Masala if desired, more stock and milk to achieve a smooth, drinkable soup.

I am a bit vague on the measurements of ingredients with this soup because it’s really up to personal taste. You can have it thick, runny, mild or spicy. It’s up to you!

The next course for tonight’s dinner was an adapted version of a recipe I posted earlier.

Cooked sticky Jasmine rice

Fresh coriander, roughly chopped

Bitton Chilli Oil

Soy sauce


White sesame seeds

Roasted sesame oil

Garlic finely sliced

Ginger finely sliced

600g frozen broad beans

Place the broad beans in a large bowl and cover with boiling water. Leave for 30 seconds and drain. Peel the skin off the broad beans and set aside. Saute the sesame seeds, garlic and ginger in sesame oil using a fry pan on medium heat until fragrant but not browned. Toss through the broad beans for 1 to 2 minutes until warmed through and set aside.

Heat some sesame oil in the fry pan and cook the egg to your desired consistency (fully cooked or runny are both delicious). Serve some rice in a bowl, top with broad bean mixture, the cooked egg, drizzle with Bitton Chilli Oil, soy sauce, sesame oil and sprinkle generously with coriander.

I’m Nuts About This Chutney

22 May

I’ve tried the David Bitton Coriander Pesto, Moroccan Spice and Strawberry & Vanilla Jam so it makes sense that I work my way through the entire gourmet range. So much fun!!

Next on my list was the Monkey Nut Chutney packed with peanut oil, peanuts, coriander, mint, garlic, vinegar, chilli, lemon juice, tamarind and salt. I love that this range is made using natural, non GM ingredients.

I modified my tandoori wrap recipe and the Monkey Nut Chutney complemented the flavours perfectly.

500g organic, free range chicken breast

1 jar David Bitton Monkey Nut Chutney

1 punnet of cherry tomatoes

1 large Lebanese cucumber

Mixed lettuce leaves

A large handful of fresh coriander

A large handful of fresh mint leaves

Natural yoghurt (approx 1 cup)

Ingredients to make chapattis*

Cut the chicken into stir fry size strips and mix through 2-3 heaped tablespoons of Monkey Nut Chutney. Slice the cherry tomatoes in half, cut the cucumber into strips about the same size as the chicken, roughly tear the coriander leaves and stems, and set aside with the mint and lettuce leaves. Mix some Monkey Nut Chutney through natural yoghurt and adjust to taste. Make the chapattis following my previous recipe*.

Fry the chicken in a pan on both sides until golden brown and cooked through. If the marinade starts to stick to the pan, add a little water and once it evaporates and the marinade starts to become thick again, remove from the heat.

Place the ingredients in the middle of the table and let everyone make their own wraps to suit their taste. Delicious!

Moroccan Spiced Lamb Shanks with Fragrant Turmeric Couscous

20 May

This recipe is incredibly easy to make yet it bursts with flavour and is a delight to the senses, visually and texturally. The deep, rich, spicy melt-in-your-mouth lamb is a perfect match with the slightly sweet, refreshingly tangy and occasionally crunchy, fragrant couscous. Try to pack all the elements into one mouthful and you’ll see what I mean when the pomegranate seeds pop!

My tastebuds are on an amazing journey as I eat my way through the David Bitton range of gourmet products. For more recipes and inspiration, don’t forget to bid on the David Bitton A French Inspired Cafe Cookbook gift pack to help raise money for OzHarvest!

4 lamb shanks

1 medium onion diced

David Bitton Moroccan Spice

Extra virgin olive oil


Natural yoghurt

Fry the lamb shanks on high heat in a deep saucepan with some olive oil until they become golden brown on all sides. Add the onion and fry until golden, stir through 3 heaped tablespoons of David Bitton Moroccan Spice and fry until fragrant.

Add enough water to loosen the paste so that it coats the lamb shanks. Stir well, turn down the heat and allow to simmer for 2 hours with the lid on. Check occasionally, stir to prevent the paste sticking to the saucepan and add more water as needed. Serve with a dollop of natural yoghurt and couscous.

Pomegranate seeds

Fresh mint leaves



1/2 a heaped teaspoon of turmeric powder

1 cup of couscous

1 cup of water

1/2 a teaspoon of salt

Extra virgin olive oil

Pour the water into a saucepan, add the salt and turmeric and bring to the boil. Remove from the heat, stir through the couscous and sultanas, cover with a lid and leave for 2 minutes or until the water is absorbed. Fluff up with a fork, add a splash of olive oil and more water if needed and return to a low heat. Stir with a fork to separate the grains.

Serve topped with pomegranate seeds, fresh mint leaves and pistachios.

David Bitton Donates To ‘One Million Dollars = One Million Meals For OzHarvest’ Charity Auction

13 May

The one and only David Bitton, renowned French chef and owner of Bitton Gourmet in Alexandria has generously donated a stunning gift box for the next charity auction. Worth $49.95 including 1 signed copy of David Bitton’s French inspired cafe cookbook and 1 bottle of signature dressing. This auction will begin at 9am (EDT) on Monday the 16th of May 2011 and end 5.30pm (EDT) on Monday the 30th of May 2011.

Whether you’re a fanatical foodie or appreciate restaurant quality food with minimal fuss, this gift box is something to get excited about and definitely worth bidding on for a good cause. Join in the action and support OzHarvest. Simply ‘like’ the One Million Dollars = One Million Meals for OzHarvest Facebook page and when the auction begins, leave a comment on the wall with the amount you’re bidding. 100% of the money raised will be donated directly to OzHarvest by the winning bidder.

Visit my blog – Gourmetician – to read more about why I setup this auction and invite people to join in so we can raise one million dollars together.

To find out more about David Bitton’s cafe & bistro, cookbook, gourmet products and intimate cooking classes, visit www.bittongourmet.com.au. They even host private functions with a separate child friendly area for mother’s groups and family diners. 

Here you’ll find some recipes I put together using Bitton Coriander Pesto and Bitton Strawberry and Vanilla Jam.

A Bit On Lamb, A Bit On Chicken Or Just A Bitt-on The Side

4 Feb

I was checking out my Twitter feed (as I seem to be doing way too much of lately) and Bitton Gourmet announced “Still a few more products to be named! Become a fan and choose a product that has not been named yet!” So of course I had to see what all the fuss was about – I love coming up with names for products even if my ideas are crackbrained by some people’s standards.

I checked out the competition on Facebook and it was easier than I thought! There’s an album of David Bitton product pics including the “A French-inspired cafe” cookbook, dressings, pastes, jams and sauces and all I had to do was be the first to comment on a picture and the product was mine for free! I quickly realised that there weren’t many products left un-named and claimed the coriander pesto for myself.

I’m looking forward to receiving my jar of coriander pesto and experimenting with some tasty recipes. Keep an eye out for the follow up post or subscribe to Gourmetician for updates. I’ll be visiting The Bitton Gourmet Cafe and Bistro soon and will pick up some yummy treats to experiment with at home.

Bitton Gourmet

t: (02) 9519 5111
t: 1300 BITTON

36-37a Copeland St
Alexandria, NSW

%d bloggers like this: