SPRING COOKBOOK NEW RECIPES

Transcription

1 SPRING COOKBOOK 1 NEW RECIPES 1

2 Globe Artichoke Soup 6 globe artichokes 2 shallots, finely sliced 4 garlic cloves, sliced 5 sprigs thyme 2 sprigs rosemary 2 bay leaves 1 tsp. olive oil 700ml chicken stock 300ml cream 300ml milk 1 punnet chives, chopped shaved Parmesan cheese 1 Trim the stalk off each artichoke leaving about 5 cm. Remove the tough outer dark green petals, down to the lighter, tender petals. Peel the skin from the stalk with a vegetable peeler, cut each artichoke in half and roughly slice. 2 Heat a little olive oil in a medium size pot on the stove. Add shallots, garlic, thyme, rosemary and bay, sauté for 2 minutes without colour. 3 Add artichokes and continue to sauté for a further 2 minutes. Season with salt & pepper, add stock, cream and milk. Bring to a simmer and cook to tender, about 15 minutes. 4 Carefully remove the woody herb stalks and bay leaves. 5 Puree the soup in a blender or with a stick blender, till fine. Strain and serve with chives. 2

3 Barramundi Fish Cakes Watercress Salad 1kg barramundi fillet, roughly diced, skin & bones removed 1 punnet coriander, chopped 1 tbsp. ginger, finely grated ¼C plain flour 1 lime, finely zested & juiced 2 tbsp. fish sauce 1 egg, lightly beaten 1 punnet Thai basil, chopped 1 red chilli, deseeded, finely chopped 4 spring onions 1 bunch watercress 200g bean shoots 2 tbsp. olive oil 1 Place barramundi, coriander, ginger, flour, lime zest, fish sauce and egg in a food processor bowl, process till smooth. 2 Remove mix and place into a mixing bowl, add Thai basil, chilli and spring onions. Combine well. 3 Divide the mixture into 12, roll into balls then flatten slightly to form patties. 4 Lightly flour, place into hot, oiled fry pan. Lower heat, cook to golden, about 3 minutes each side. 5 Mix watercress, bean shoots, lime juice and olive oil in a small bowl. Serve with the fish cakes and a dollop of aioli. 3

4 Crab Lemon Thyme Risotto 400g risotto rice 100ml olive oil 1 brown onion, finely diced 2 cloves of garlic, chopped 2 celery sticks, diced 1 punnet lemongrass, bruised 2 lemons, zested 1 punnet lemon thyme, stripped 250ml white wine 1.2L fish stock 2 x 140g tubs fresh crab meat 3 tbsp. parsley, roughly chopped 200ml crème fraiche 1 punnet micro chervil 1 Place stock, lemon grass & lemon thyme leaves in a saucepan and bring to a simmer. 2 Heat olive oil in a second pot on the stove, once hot; add onion, garlic and celery, sauté for a minute with no colour. 3 Add the rice and stir, coating well with oil; continue stirring till the grains become a little translucent. 4 Add the wine and stir through until it has evaporated. Start to ladle in hot stock, to cover the rice, stir occasionally on low heat as the stock cooks the rice. Continue until the rice is just cooked, about 10 minutes. 5 Remove from heat, fold through the crab meat, parsley, lemon zest and crème fraiche. Serve with micro chervil. 4

5 Herb Frittata Smoked Salmon Serves 6 10 eggs ½C cream ½C Parmesan cheese, grated 1 punnet dill ½ punnet mint ½ bunch parsley 1 tbsp. olive oil 1 tbsp. butter 200g smoked salmon 1 punnet micro sorrel 1 Preheat oven to 200 C. Tear the smoked salmon into smaller pieces and set aside. 2 Remove all herbs from the stalks, mix together and roughly chop. In a bowl whisk eggs and cream together well; add the chopped herbs, Parmesan, salt and pepper. 3 Heat a 25cm non-stick, oven proof fry pan on the stove, once hot, add oil and butter. Pour in the egg mixture. 4 With a rubber spatula scrape cooked egg away from the base and edges of the pan. Once egg begins to set (about 3 minutes) add smoked salmon, and fold through evenly. Place pan into oven and bake for 8 minutes, till frittata is just set in the center. 5 Remove from oven and allow to cool for 2-3 minutes, this allows the frittata to come away from the edge of the pan. Place a plate over the pan and carefully invert. Frittata should release, slide on to a cake stand and top with micro sorrel. 5

6 Warm Goats Cheese Tart Basil Oil 2 sheets puff pastry 1 egg, lightly beaten 200g goats cheese 2 tbsp. tomato paste 1 punnet sweet basil (leaves) 100ml extra virgin olive oil 2 ripe truss tomatoes, sliced 1 punnet micro basil sea salt cracked black pepper 1 Basil oil: Bring a medium saucepan of water to the boil. Plunge basil leaves into boiling water, to blanch for 10 seconds. Strain and refresh in iced water. Once cold, remove basil, squeeze dry. Place basil and olive oil in a jug and puree well with a stick blender. Set aside. 2 Preheat oven to 180 C. Cut one sheet of pastry into 4 rectangles (12 x 8cm) and place on a lined baking tray. With a fork, prick each piece 6 8 times, brush with egg. Cut 1cm strips from remaining pastry sheet, then press around the rectangle edges to form a border, like a picture frame. Brush the strips with egg. 3 Lay sliced tomatoes between paper towel to remove some juice. Smear tomato paste evenly onto the pastry base then arrange tomato and goats cheese on top, keeping the borders clean. 4 Season well with salt and pepper then bake for 12 minutes, or until pastry is golden. Stir basil oil well with a spoon and drizzle over tarts. Top with micro basil. Serve, enjoy. 6

7 Pulled Lamb Tzatziki Pita Serves 6 1 small leg of lamb 1 punnet rosemary 1 punnet thyme 8 garlic cloves, peeled & halved 2 carrots, peeled 1 celery stick 2 brown onions, peeled 40ml olive oil 1 litre chicken stock, hot 500g Greek yoghurt 1 green chilli 1 punnet dill 2 garlic cloves 1 lemon, juiced 1 packet small pita bread 1 bunch rocket 1 Tzatziki: Finely chop 2 garlic cloves, chilli and dill, combine through the yoghurt with lemon juice and 2 pinches of salt. Set aside. 2 Preheat oven to 200 C. Cut onion into thick slices, carrot and celery into chunks and place in a deep baking tray with the thyme. 3 Place the leg of lamb on the veg, which will act like a skillet. With a small sharp knife, pierce 16 holes all over the lamb. Stud each hole with a half garlic clove and rosemary sprigs. Rub oil, salt and pepper all over the lamb, then place tray into oven for 20 minutes. 4 Remove lamb from oven and reduce heat to 150 C, pour stock into tray and seal tight with foil. Place lamb back into oven for 5 hours. 5 Once cooked, lamb should be soft and pull away from the bone. Place pulled lamb into pita and serve with rocket and tzatziki. 7

8 Thai Beef Quinoa Salad 2 x 200g beef fillet portions 1 green mango, sliced 1 punnet Thai basil 1 punnet mint 1 punnet coriander 100g bean shoots 1 Lebanese cucumber, deseeded, sliced 1 red chilli, seeded, finely sliced 1C black quinoa ¼C cashews, chopped 1 On the stove top, heat a pan over medium heat. At the same time, bring a medium pot of water and 2 tbsp salt to the boil. Season the beef well with salt & pepper and rub with olive oil. 2 Start sealing the beef in the hot pan, about 2 minutes on all sides and then allow to rest. Slice across grain into thin slices. 3 Place black quinoa into boiling water and cook for 10 minutes, strain, pat dry and cool. 4 In a bowl combine the mint, coriander, Thai basil, mango, bean shoots, cucumber, chilli and quinoa. Add sliced beef. 5 Shake the dressing (see page 10) well and pour over salad, arrange in a serving bowl. Finish with cashews and allow to cool in the fridge. Finish with cashews. 8

9 Blood Orange Parfait Honeycomb 20 curry leaves, finely chopped 3 eggs 1/3C castor sugar 1 blood orange, zested* 1C thickened cream, whipped to stiff peaks 1 punnet micro chervil 1 Bring a saucepan of water to a gentle simmer. In a heatproof bowl add the eggs, sugar, zest and curry leaves. Whisk together, then place bowl over hot water. Continue whisking till mix becomes pale and thick, about 4 minutes. Place the bowl over ice water and stir to cool. 2 Once cool, add a good spoonful of whipped cream and stir through to loosen mix, then fold through remaining cream. Line a 14x21cm tray or container with cling film, pour in mix and tap to level and release air pockets. Place in freezer for 4 hours. 3 Make honeycomb following instructions on page On a chopping board, cut honeycomb to a coarse crumb and sprinkle onto plates. Turn frozen parfait out and, using a hot knife, cut into 6 equal lengths. Place on top of honeycomb, garnish with blood orange segments and micro chervil. *if unavailable substitute with regular orange 9

10 Thai Beef Salad Dressing 1 lime, juiced 1 tbsp. lemongrass, finely chopped 1 tbsp. palm sugar, chopped 1 tbsp. fish sauce 1 tbsp. seame oil 1 tbsp. soy sauce 1 tbsp. ginger, finely grated 1 garlic clove, finely grated 1 Finely chop lemongrass and palm sugar. Finely grate ginger and garlic. Place all ingredients into a screw top jar and shake really well. Set aside. Honeycomb Serves 6 160g castor sugar 25g honey 60g glucose 30ml water 12g bi carb soda, sifted 1 Add sugar, honey, glucose, water to saucepan and mix with a spoon to combine. Place over medium heat and cook slowly. In the meantime prepare a baking tray with a sheet of greaseproof paper. 2 Once a light caramel colour is reached, carefully and briskly whisk in the bi carb soda. Pour mixture onto the prepared tray and allow to completely cool. 10

11 No matter how long the winter, spring is sure to follow. - Proverb find our range in a store near you! 368 Fredericks Road, Caniaba NSW