Chef Dale's Recipes for Sunday 30th March, 6th April & 13 April 2014

Transcription

1 Published on Market City ( Home > Chef Dale's Recipes for Sunday 30th March, 6th April & 13 April 2014 Chef Dale's Recipes for Sunday 30th March, 6th April & 13 April 2014 Sunday Community Market Chef at Fresh Ideas Poached Caramelized Quince Tarte Tatin Makes 28 cm sauté pan 1 PMA Sweet short crust Pastry 30cm 500ml water + 450g sugar

2 2 lemons, juice and zest 1 kg Quince, peeled and cored 60g butter + 1/4 toasted almonds Combine water, sugar, juice and zest into a 28cm sauté, simmer for 10 minutes or until all the sugar has been dissolved. Cut peeled and cored quince pieces, simmer for 35 minutes or until quince pieces texture are tender. Remove quince pieces and allow the liquid to reduce until thick like jam. Arrange the quince pieces tightly on top of the quince caramel. Place a 30g pastry on top of the quince pieces, bake for 25 minutes at 180C or until pastry turns golden brown. Allow to cool down before inverting over on a serving plate. Serve with ice cream Pear and Potato Soup with Crispy Parsnips Makes 4 L 2 tbsp vegetable oil + 2 tbsp butter

3 1 Leek finely sliced 2 White onion diced 6 Sticks celery, diced 3.5 L PMA vegetable stock 4 Royal Blue potato, peeled, diced 6 Bartlett pears, cored, diced 3 Parsnips peeled into ribbons few spring thyme leaves pinch of nutmeg sea salt & white ground pepper Slowly pre heat oil and butter until the butter start to sizzle. Sauté leek, onion and celery for 10 minutes. Add stock, potato, pears and thyme. Simmer covered for 20 minutes or until both potato and pears soft and tender. Season to taste with nutmeg salt & pepper, puree until smooth. Roasted Pear, Avocado with Caramelized Garlic Salad serves 6 to 8

4 6 Bartlett pears cored 2 tbsp melted butter 50g sugar 8 garlic cloves juice of 1 lemon 4 tbsp Extra Virgin Olive oil 150g rocket leaves 100g oak leaf lettuce leaves 100g parmesan cheese shavings 4 Avocado, peeled and sliced Pre heat oven to 160C. Cut pears into wedges 1/8 toss pears in melted butter, place them on a lined baking tray, roast for 10 minutes, set aside. Caramelize garlic by melting sugar to 100C add garlic and cook until golden brown, allow to cool slightly, add lemon and olive oil. Build salad by combing both leaves, cheese, avocado and roasted pears, toss well add dressing then serve.

5 Roasted Pear, New Season Apples and Pomegranate Crumble serves 6 to 8 500g Pears, cored, wedges 500g Jazz apples, cored, wedges 6 rosemary sprigs 300g brown sugar + 2 tbsp cinnamon 1/2 cup self rising flour 1 cup muesli 1 tbsp vanilla extract 1 teaspoon black pepper 250g butter 3 Pomegranate just the seeds

6 Pre heat oven to 180C, combine pears, apples, rosemary, brown sugar and cinnamon into a mixing bowl, line a baking tray with baking paper, lay the fruit evenly on the tray and roast for 20 minutes. Combine flour, muesli, spice, vanilla, pepper and butter, blend until it starts to bind to a crumble consistency. Evenly distribute crumble on roasted pear and apples, pop back into the oven for 15 minutes or until golden brown. Roasted Veggie Green Thai Curry and Rice Serves 6 to 8 1/4 Kent pumpkin 3cm diced 2 red capsicum, 3cm diced 1 green capsicum, 3cm diced 3 cloves garlic,+ 2 green chill 3cm ginger + 1 lemon grass chopped 150g whole mushrooms

7 1 tbsp coriander seeds 4 tbsp Vegetable oil INGREDIENTS - Curry Sauce 200ml vegetable stock 440g coconut milk 2 cups coriander leaves 3 kefir lime leaves, chopped Pre heat oven to 180C, Line a large baking tray with baking paper. Combine, pumpkin, capsicums, garlic, chill, ginger, lemon grass, mushrooms, seeds and oil, toss together well, lay vegetables evenly on the tray and roast for 30 minutes. Meanwhile simmer sauce ingredients together, then add roasted vegetables, season to taste then serve with rice Sweet White Onion and Turnip Soup with Onion Rings serves 6 to 8

8 Batter onion rings 1/2 cup flour 1/2 cup corn flour 2 tbsp baking powder 150gm water + pinch salt 4 tbsp vegetable oil + 2 tbsp butter 4 White onions finely diced 1 Leek, chopped 6 Stick celery diced 2 Turnips, peeled, diced 4 Peeled, blue potato, diced 3 L PMA Vegetable stock sea salt & white pepper 300g cream

9 1 bunch chives, chopped 1 White onion, cut in to 2cm rings Slowly pre heat a 5L pot to medium heat add oil and butter and slowly sauté onions and leeks for 5 minutes. Add celery, turnips, potato and stock, cover and simmer for 25 minutes, puree un tip smooth, season to taste with salt & pepper garnish with cream and chopped chives. Serve with crispy onion rings. Fry Onion rings in 750ml vegetable oil at 190C, drain excess oil serve on top of soup. Sweet Pineapple and Persimmon Bread Makes 2 bread tin 1 cup Sweet Pineapple, puree 1 cup soft persimmon, seed removed 2 cups chopped walnuts 2 cups late summer peaches, chopped

10 1.5 cups self rising flour Pinch Baking soda + Pinch salt Pinch of cinnamon 2 cups caster sugar 1 cup melted unsalted butter 150ml butter milk 4 beaten eggs Pre heat oven to 180C, Line 2 bread tins with butter and flour. Sift flour, soda, salt and cinnamon into a bowl. Whisk in a separate bowl, butter, butter milk, and eggs. Combine pineapple, pureed persimmon, walnuts and peaches to the egg mixture. Make a well in the middle of the flour, pour in pineapple mixture then briefly fold together. Pour into bread tins, the bake for 1 hour, test with skewer, should come out clean. Rest for 20 minutes then serve. Autumn Vegetables and Herbs Baked in a Paper Serves 6 to 8

11 Bake for 30 minutes at 180C 2 Zucchini 3cm diced 1 Eggplant, diced 3cm 2 Red capsicum, strips 3 Green capsicum strips 6 Shallots peeled, cut in half 4 Roma tomato wedges 10 garlic cloves 1 punnet fresh thyme 4 tbsp olive oil sea salt & black pepper 4 sheets baking paper 40cm 2 egg whites whisked

12 Pre heat oven to 180C. Combine all the prepared vegetable and herbs in a large mixing bowl season with olive oil salt & pepper. Roll out 4 sheets of baking paper 40cm long, place 1/4 of the vegetable mixture on each sheet. Brush egg whites on the outer parts of the paper, fold over 3 times brushing each fold bake for 30 minutes, serve in the paper, open with scissors. Curried Kale, Red Lentil and Pumpkin soup Serves 6 to 8 4 tbsp Olive oil + 2 tbsp butter 2 brown onion finely chopped 3cm ginger, crushed 2 tbsp curry powder 4 punnets mini Roma tomato

13 2 cup chopped Kent pumpkin 4L PMA vegetable stock 1.5 cup red lentils 4 Blue potato, diced 1 bunch Kale, roughly chopped sea salt & white pepper 1 bunch coriander leaves, chopped Slowly pre heat oil and butter in a 5L heavy based pot until the butter starts to sizzles. Add onion, ginger and curry powder, cook for 10 minutes, stirring once or twice. Add tomato, pumpkin, stock, lentils and potato, simmer covered for 20 minutes or until the lentils are tender Add kale and season to taste. Serve soup with fresh chopped coriander leaves. Home About Us Corporate Contact Us Sitemap Privacy & Disclaimer Source URL: