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| Prawn + Saffron Risotto (serves 4) | |
| ingredients | method |
| Risotto: 400 gm aborio rice 100 gm butter ¼ gram saffron threads ½ cup white wine 1 litre vegetable stock 1 large brown onion salt + pepper to taste parsley Prawns: |
Risotto: Dice onion and sauté in melted butter. Deglaze with white wine and add saffron, then aborio rice and stir thoroughly. Add stock gradually whilst stirring until rice is coked season to taste. Prawns: Sauté prawns in hot oil with chilli and garlic for 3- 5 minutes. Serve immediately with risotto. To serve: Spoon risotto onto four plates evenly divided – top with five prawns each. Garnish with chopped parsley and shaved parmesan if desired. |
| Smoked Yellowfin Tuna + Leek Risotto (serves 2) | |
| ingredients | method |
| 150 gm Quigley's smoked yellowfin tuna 2 leeks, washed & roughly chopped 2 cloves of garlic, finely chopped 250 gms arborio rice 150 ml white wine 2 tbs sour cream 4 tbs extra virgin olive oil 3 tsp of lemon zest 500-600ml fish or vegetable stock sea salt + freshly ground black pepper |
Heat olive oil in heavy-based pan. Sauté leeks and garlic for 3-4 minutes. Add in rice and cook for 2-3 minutes. Pour in wine and bring to boil. In another saucepan heat stock to a simmer. Slowly add stock to rice about 3-4 tablespoons at a time, until stock is slowly absorbed after each addition. When rice is tender and creamy stir in smoked tuna, season with salt and pepper and stir through sour cream. Cover the pan and leave for 1min. Serve immediately garnished with lemon zest. |
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| Fennel, Walnut + Blue Cheese Tart | |
| ingredients | method |
| Makes 1 large tart of 24cm or 6 x 10cm tarts (use ½ egg mix) 1 pkt Careme sour cream savoury pastry or pre baked savoury pastry shells* 1 large or 2 small bulbs fennel 1 red onion 50gm butter 1 tablespoon balsamic vinegar 3 eggs 1 cup cream 100gm walnuts* 120gm Roquefort or crumbly blue cheese* |
To prepare: Roll out Carème pastry as per instruction and blind bake in a shallow tart tin – allow to cool before adding filling. Filling: Finely slice fennel and red onion, add in balsamic vinegar and sauté in a pan with butter on low heat until it has caramelised, approx 15–20 minutes – allow to cool. Roast the walnuts in the oven for 5 mins at 160˚ Prepare the egg mix by hand beating the eggs with the cream, season with salt + pepper. Spread the fennel mix over the bottom of the pastry shell. Crumble the blue cheese (Roquefort) and crumble the walnuts. Pour over the egg mix. Bake in a moderate oven (160˚) until set. Serve with a rocket salad. |
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| Rhubarb, Ricotta + Chocolate Crumble Tart w Green Apple Sauce | |
| ingredients | method |
| 1 packet of Careme chocolate short crust pastry* 3 sticks rhubarb 1 Granny Smith apple 200grams ricotta Crumble: |
Roll out pastry to 4mm thick and place into 10cm tart shells. Blind bake for approx. 7 minutes, remove blind baking beans and bake for a further 5 minutes, finally remove from oven and cool. For the rhubarb: in a saucepan make a syrup with 2 tbsp castor sugar and 2 tbsp of water over medium heat. Add the sliced rhubarb and cook for 5 minutes until stewed. Remove from heat and let cool. For the crumble: rub together with fingertips all ingredients, place on a try and bake in moderate oven for 6 minutes or until golden. For the apple puree: peel, remove the core and slice the apple and place into saucepan with 1 tbsp water and 1 tbsp castor sugar, and cook over moderate heat until tender. Remove from heat and puree or blend to smooth. To assemble dish: Pour some of the rhubarb juices into the ricotta and mix together, place about 2 tbsp of ricotta mixture into each tart shell, place some rhubarb on top of the ricotta. Sprinkle some of the crumble mixture over top of the tarts and bake in a pre heated oven for 5 minutes. On a clean plate make a circle with the green apple sauce around the outside of the plate also putting a small amount on the centre of the plate, at this point, place the tart on the centre of the plate. Dust with pure icing sugar. |
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| Blueberry Vodka Cured Salmon on Bruschetta (serves 6) | |
| ingredients | method |
| 150g blueberry vodka cured salmon* 300g continental cucumber 1 spanish onion 3 bunches watercress 1 lemon For pickling liquor: For the bruschetta: |
De seed the cucumber, cut into small dice, dice onion finely, wash and remove roots from watercress, cut lemon in 6 wedges. Combine vinegar, sugar, salt and water together in a small saucepan, bring to the boil then remove from heat and allow to cool. When cooled add cucumber and onion to pickling liquor, pickle for a minimum of 1 hour and up to 2 days. Slice sourdough thinly, rub both sides of bread with garlic clove and brush with olive oil, toast in moderate oven (180˚) until crisp, 3-4 minutes. To serve, place 1 toast on plate, arrange cured salmon slices evenly on toast, put some watercress on top, dress with 1 tablespoon of cucumber and onion from pickling liquor and sprinkle over watercress and some on the plate, garnish with one lemon wedge and drizzle with olive oil. |
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| Applewood Smoked Salmon Omelette (serves 1) | |
| ingredients | method |
| 3 eggs (free range preferably) 1 tablespoon cream 50g applewood smoked salmon* 10g butter salt and pepper 1 tablespoon crème friache* teaspoon chopped chives |
Break eggs into bowl add cream, beat lightly with fork and season. Melt butter in pan (use a well seasoned frying pan, preferably non-stick). When it starts to foam, tip in the beaten egg mixture tilting the pan so it covers the base. Bring the edges of the cooked egg to the centre allowing the uncooked mixture to flow out to the edges this should take 2 minutes maximum. Do not overcook. Break the smoked salmon onto the omelette and fold the furthest third of the omelette over the filling. Fold over the remaining third as you slide it out onto the plate. Spoon a dollop of crème friache onto the omelette and garnish with chopped chives. |
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| Parmesan Risotto w Ricotta stuffed Zucchini flowers (serves 4) | |
| ingredients | method |
| Parmesan Risotto 500g quality Arborio rice – Ferron* 1 finely chopped brown onion 2 cloves crushed garlic (optional) 30g butter + 50 g extra butter 1 tablespoon Azienda EVOO* 875ml chicken stock* or vegetable stock* 150g grated parmesan* finely chopped parsley 50g grated zucchini 5-10g Maldon sea salt* cracked pepper Ricotta stuffed Zucchini flowers |
Parmesan Risotto: Sauté onion and garlic in the butter and olive oil for 5-8 minutes on gentle heat in a large saucepan – do not allow to brown. Add salt and pepper. Add the rice and coat well with the butter and oil until coated and shiny stirring all the time. When rice is hot to touch add 700ml of the hot stock. Cover the pan. Allow the rice to absorb stock on very low heat for 8-10 minutes. To finish risotto, add remaining stock, extra butter, parmesan cheese and grated zucchini, stirring for about 5 minutes until the consistency is creamy and the rice is al dente – check the seasoning. Serve with Ricotta Stuffed Zucchini flowers.
Ricotta stuffed Zucchini flowers: To prepare the zucchini flowers: Remove the stamen from the inside of the flower by gently twisting it and discard. In a bowl crumble up ricotta, add grated lemon zest, grated zucchini, parmesan cheese, salt and pepper, pinch of nutmeg and bind together with a beaten egg yolk. Mix together by hand and put into a piping bag. Pipe approximately 1 tablespoon of mix into the zucchini flower and tie the flower closed with a chive. To cook: Place onto a lined oven tray and drizzle with olive oil, season with salt and pepper and bake in a moderate oven (180˚) for 6-8 minutes. To plate: Using a plate bowl, spoon a serve of risotto and top with three 3 zucchini flowers. Add some shaved parmesan as garnish. |
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| Buffalo ricotta + spinach raviloni w wild mushroom sauce (serves 2) | |
| ingredients | method |
| 1 packet buffalo ricotta raviloni (9)* 200g wild mushrooms 1/2 cup white wine 100g butter 2 tablespoons olive oil* 1 diced onion 1 garlic clove crushed 1 'star' porcini stock cube* 100g parmesan Italian parsley |
To cook raviloni: Fill a large saucepan with water and salt, bring to the boil, allow 8-10 minutes to cook the raviloni. In the meantime make the sauce. To make sauce: In a frypan, sauté the diced onion + garlic in olive oil for 3 minutes until clear, add the mushrooms and sauté a further 3 minutes. Add white wine to deglaze the pan, allow it to reduce, then add 1 cup of porcini stock, reduce slowly with the butter. Salt and pepper to taste. Add the cooked raviloni to the sauce, combine and serve immediately with a garnish of shaved parmesan and chopped Italian parsley. Buon appettito! |
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| Pandoro w berries + mascarpone (serves 2) | |
| ingredients | method |
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100g pandoro* To make a larger serve use a 1000g |
Roughly crush or lightly whiz with food processor, 50g of berries. Using a kitchen aid, beat pouring cream and icing sugar until soft peaks form then add mascarpone until combined. Do not over whip. Add berry puree folding through carefully. Divide the berries and mascarpone mix into three, cut pandoro into three. Place pandoro layer down then berry puree and mascarpone until finished. Dust with additional icing sugar and serve with fresh berries. Delish! |
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 Seared kangaoo w roasted eschalot, radicchio + polenta (serves 6) |
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| ingredients | method |
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1.2kg kangaroo strip loin fillets Marinade: Polenta: |
Combine marinade ingredients, clean any sinew from kangaroo. Combine with marinade and marinate overnight. Heat the milk and chicken stock in a saucepan until almost boiling. Stir in the polenta gradually with a whisk, lower the heat till just simmering. Continue stirring for approx 10-15 minutes until the polenta is cooked (this task should be shared by all that are eating so that the 'love' can be passed through the dish). If the polenta becomes a little firm, simply add more stock. Ideally the polenta will be quite wet. Season with salt and pepper, add in butter and grated parmesan. This is the base for your dish. Seal eschalots in a hot pan, cover and roast for 20 minutes. In a hot pan, melt butter, add radicchio and white wine. Lightly braise radicchio, remove and reduce liquor then add jus to make sauce. While the eschalots are roasting, seal marinated kangaroo in a very hot pan on all sides for approximately 5-7 minutes. Kangaroo has less than 2 percent fat so cooking beyond medium rare risks the meat toughening. Let rest for 3-5 minutes in a warm place, slice meat across the grain and serve on top of soft polenta. Spoon an amount of polenta on serving bowl. Place the roo on top, spoon over the eschalots, radicchio, jus, then serve with steamed mixed greens. |
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| Smoked trout salad (serves 4) |
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| ingredients | method |
| Salad: 320g smoked trout, 2 packs* 3 oranges, segmented 1 small fennel shaved, head only 1/2 red onion thinly sliced 140g watercress 1 teaspoon salted capers* Dressing: |
Break up trout into large flakes and set aside. Remove any bones if present. Refrigerate until ready for use. Refresh watercress by placing in a bowl of ice and cold water for a few minutes. Dry in a lettuce spinner or place in a colander with paper towel. In a bowl, mix together watercress, orange segments, shaved fennel and red onion. Dress lightly with prepared dressing. Arrange on individual plates for an entrée or a large salad bowl. Place the trout on top and garnish with rinsed capers. |
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| Loin of pork w braised red cabbage + hazelnuts (serves 4) |
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| ingredients | method |
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Pork
fillet: Mashed potato: Braised
cabbage + hazelnuts: |
Season pork fillet with salt and pepper, pan fry till sealed and bake in a moderate oven for 10–15 minutes until the juice runs clear when skewered. Set aside and rest meat for 10 mins and thickly slice. Keep warm until serving. Peel and chop potatoes and place in salted boiling water continue to boil for 15–20 minutes or until cooked through. Drain the potatoes, mash and add the butter. Add cream and whip till smooth. If the mash is a little dry add more cream and whip through. Season with Maldon Sea salt and pepper to taste. Set the mash aside and keep it warm until serving. In a large frypan or saucepan, sauté bacon with butter for 5–10 mins. Add shredded cabbage and cook for approximately 10–15mins until soft. At this stage add chopped apple, brown sugar and aged vinegar and continue to braise for 10–15 minutes. Toss the toasted hazelnuts through just before serving. Place on pre heated plates, a portion of mash and braised cabbage, carefully arrange the sliced pork on top and drizzle with warm jus and vincotto. |
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| Pan seared calamari w squid ink risotto cake + romesco sauce (serves 6) |
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| ingredients | method |
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600g calamari
Romesco sauce: Squid ink risotto cakes: Rocket salad: |
Pan-fry calamari in hot pan with olive oil until lightly colour. In a pan heat oil add chilli, garlic and bread till golden brown. Add to food processor with the rest of the ingredients. Store unused sauce in the fridge for up to two weeks. Sweat off onions in olive oil until soft. Add risotto and stir until glossy (too hot to touch). Add squid ink to fish stock and boil. Strain through a sieve then gradually add to risotto, cover and turn element down to low. Check and stir after 10 minutes, continue shimmering until all stock is absorbed and rice is cooked. Remove from heat; add chilli and season to taste. Pour mix into a greased container approximately 30x20 cm (lamington tin size) and push firmly in. Allow to cool. When needed cut into squares and fry in butter until browned and ready to serve. Top with panned fried calamari and rocket salad recipe below. Place warmed rice cake on plate, top with calamari and salad and serve. |
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| Christmas compote (serves 8) |
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| ingredients | method |
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150g Willabrand dried pear halves* |
Wash pears, figs and cranberries and put in a saucepan with enough cold water to cover. Add the apples, wine, the sliver of lemon peel or ginger and simmer gently until tender. Add the cherries and sweeten the cooking liquid to taste with sugar. Continue to simmer until the cherries are just cooked. Add a splash or two of brandy to taste. Spoon the fruit into a bowl then pour over the fruit liquid. Cool to room temperature then chill in fridge. The fruit will keep in an airtight container for about a week. |
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| Vanilla pannacotta (serves 8) |
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| ingredients | method |
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500ml cream |
Bring to the boil 500ml cream, sugar, vanilla and zest. Soak gelatine in milk. Strain cream into milk and gelatine. Cool to 37.5 C then fold in whipped cream. Pour into moulds approximately 125ml each. Set in fridge. |
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| Toasted cous cous salad (serves 8 – great with rack of lamb or grilled meats) |
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| ingredients | method |
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1 x 250gm Osem Israeli toasted cous cous* |
Soak cous cous for 10 minutes in hot water. Peel and chop parsnip and carrot into finger sized chunks. Place on a baking tray and sprinkle with olive oil, salt and pepper. Bake for 15 minutes in a hot oven until cooked and set aside. Prepare other vegetables and combine when cooked. Mix dressing and combine with all ingredients. |
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| Lentil tomato soup |
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| ingredients | method |
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250g Mt Zero red lentils* |
Saute onion, carrot, and celery in small amount of olive oil. Add garlic, cook for 5 minutes. Add curry and tomato paste, cook for 1-min. Add lentils, potato and stock to cover. Bring to boil, drop heat to simmer for 1 hour. Stir regularly. Season with salt and pepper and add water if too thick. Sprinkle bowls of soup with chopped Italian parsley and serve with crusty bread (ciabatta, pasta dura etc.) This soup is available in Tognini’s Turbot range |
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| Marinated sardines w ligurian olives, asparagus + cherry tomatoes (serves 4) |
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| ingredients | method |
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16 marinated sardines, cut in half lengthways Red
wine vinaigrette: |
Whisk vinaigrette ingredients together. Gently mix all ingredients together in a large bowl and toss through dressing. Serve and enjoy with crusty bread. |
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| Warm chocolate cake w icecream + vincotto |
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| ingredients | method |
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125g butter |
Over a double boiler, melt butter and chocolate. Place to one side. In a bowl combine castor sugar, eggs and self-raising flour. Stir until well combined. Add chocolate mixture to egg mixture. Pour mix into four buttered ramekins and set aside until ready to use. Bake in a moderate oven for 15-20 minutes until just set. Remove from oven and serve with a scoop of vanilla or praline ice cream and drizzle with vincotto plain or fig flavoured. Variations: Chocolate cake could also be served with poached pears and chocolate sauce with carob vincotto to enhance its flavour or with clotted cream and mixed seasonal berries that have been tossed in raspberry vincotto. |
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| Pizzoccheri tradizionali (serves 6) |
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| ingredients | method |
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500g pizzoccheri* |
Cook the pizzoccheri, cabbage cut into small pieces and potatoes cut into cubes in salted water. When the pizzoccheri are ready, drain them and put some into a baking tray. Sprinkle parmesan and semi fat cheese cut into cubes over them. Continue in this way to form alternate layers of pizzoccheri and cheese. Fry the butter, finely sliced garlic and say, letting them take on some colur, then pour over the pizzoccheri. Mix and serve while very hot. |
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| Warm salad of quail, grapes + witlof (serves 4) |
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ingredients
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method
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6 Rannock farm quail (available from deli0 |
Cut quail in half, rinse in cold water, pat dry. Season with sea salt and cracked pepper. Heat a heavy pan with oil till very hot, sear quail on both sides and place in an ovenproof dish. They will require only 5 – 7 minutes in a hot (180 degree C) oven to complete cooking. Heat oil in a heavy pan. Saute washed grapes till skins have spilt. Add 50ml verjuice, cook a further 1 minute. Remove grapes and set aside. Mix witlof, radicchio, grapes and walnuts together with dressing. Arrange salad and place 1 1&Mac218;2 quail on top. Pour pan juices over
salad and top with grilled pancetta |
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| Braised rabbit, roasted fennel w du puy lentils + jus (serves 4) |
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ingredients
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method
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1 farmed rabbit (ask your butcher to de-bone leaving limb bones and
loin into 4-6 portions) |
Place prepared washed rabbit into large pot with beef stock, peppercorns and bay leaves. Simmer for 1 1/2 hours or until meat starts to come away from the bone. Set cooked rabbit aside. OPTIONAL: Strain the cooking stock, place in a clean pot and simmer reduce by 1/5 for a further hour. This is your jus to serve with rabbit or with another meal. Boil lentils in salted water for 15-20 minutes 2. At the same time saute carrot, onion, garlic parsley and celery (mirepoix) in butter and oil till soft. Set aside. Place quartered washed fennel in a baking dish with 1 tablespoon of olive oil and roast in a hot oven for 15 minutes till soft. Set aside. Reheat cooked lentils with mirepoix and 1 tablespoon of butter and place in the centre of plate or shallow bowl. Place warmed rabbit portion on top and 1/4 roasted fennel to the side. Pour a generous amount of hot beef jus over rabbit. Garnish with sprig of thyme and mustard fruit. |
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| Quail w polenta + napoli sauce (serves 4) |
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ingredients
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method
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1 packet of Rannock farm quail (6)
2 sprigs rosemary 2 cloves garlic + rind from one orange 1/2 cup olive oil 1 packet of Turbot polenta 1 packet of Turbot Napoli sauce Italian parsley 100 g grated parmesan 1/2 cup milk |
If the quail still is frozen when you get home really late, put the packet into a warm-hot water bath! The birds will thaw in about 15 mins. Separate and drizzle liberally with good olive oil, sprinkle over orange rind, rosemary and crushed garlic and mix well around with your hands. This is where the secret ingredient goes in the LOVE! Meanwhile, in a large saucepan boil up the unopened packets of polenta and Napoli for about 30-40 minutes, if frozen, or 20 mins if unfrozen. Seal quail in a hot pan and transfer to the oven for further cooking. It will take about 15-20 minutes to cook at 180°C. To serve: Put the reheated polenta into a saucepan and blend in the extra milk and parmesan and a dob of butter. Heat through. Place creamy polenta on centre of plate, place quail on top and cover with Napoli sauce and chopped parsley! Done -dinner on the table in 30 mins! |
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| Applewood smoked salmon fritatta (serves approx 40 canapes) |
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ingredients
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method
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1 leek chopped |
Saute leek, onion, potato and garlic in melted butter and olive oil for 5-10 minutes in a large non stick frypan. Whisk eggs and cream together, add cheeses, flaked salmon and chopped herbs and salt and pepper. Add egg mix into the hot pan with the sauteed vegetables on low heat and stir gently and continuously for 1-2 minutes until mixture has curdled (beginning to set). Pour mixture into a greased and lined baking tray (32 x 26 cm) and bake in 160-180°C oven for 15 to 20 minutes. Allow to cool for 5 minutes before turning out. Cut into 3 cm squares and top each one with créme friache, salmon pearls and chives. |
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| Goats cheese ravioli w roasted trellis cherry tomatoes (serves 4) |
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ingredients
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method
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720 g goats cheese ravioli* |
Roast tomatoes at 160 deg on oven rack and baking paper for 30 mins or until soft and reserve all juice for sauce. Bring to boil salted water for ravioli - they will only take 5-10 mins. When they rise to the top of boiling water they are cooked. In a pan, add oil, liquid from cherry tomatoes, add butter one tablespoon at a time while stirring, add tomatoes and rocket, pasta and gently fold through till all is coated. Add salt + pepper to taste. To serve, plate up and crumble goats cheese over the top. Serve drizzled with “njoi” tomato oil over top. |
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| Tognini's bread + butter pudding (makes 8 muffin sized serves or a 22cm spring form tin) |
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ingredients
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method
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500ml milk |
Whisk eggs, add vanilla, milk, cream, sugar, cinnamon and nutmeg and set aside while preparing the pannetone. Slice pannetone into 1cm x 5cm x 5cm pieces and place around the base then sides of the muffin case (liners available from Tognini’s Spring Hill), spread with melted butter + apricot jam. If using a spring form tin you may need larger slices on the base and also grease the tin. Once the pannetone has been positioned, fill with the egg mix then put pan in a bain marie tray and fill half way with hot water. If using a spring form tin, cover the outside of the tin with several layers of foil to prevent leakage. Bake in a slow oven at 160 degrees for 40-60 minutes or until set. |
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| Quail stuffed w ricotta + wild mushroom wrapped in proscuitto (serves 6) |
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ingredients
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method
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6 rannock farm quail* |
To make mushroom mix sauté chopped mushrooms, onion and garlic, the add thyme at the end. Mix ricotta and beaten egg into mushroom mixture and season with salt and pepper. Divide mix into six. Place mixture in the centre of the quail and fold quail around the stuffing. Wrap quail with proscuitto and pin with tooth pick if needed. Onto tray lined with baking paper, place stuffed quail lightly oiled with extra virgin olive oil, salt and pepper. Place in oven at 180-200°C for 20-35 minutes. Baste about 4-5 times while cooking. |
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| Tempura soft shell crab salad (serves: entree 4, main allow 1-1.5 per person) |
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ingredients
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method
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Tempura crabs Nam jim dressing Salad |
Defrost crabs in fridge overnight, cut into quarters. Make tempura batter according to packet directions. Dip each crab into batter, then shallow fry until batter is golden. In a blender add fish sauce, soy sauce, lime juice and chilli. Blend until chilli is finely chopped. Add ginger and garlic and mix again until ginger and garlic are finely chopped. Cook noodles for 2 minutes in boiling water. Drain then cool. Add grated mango and pawpaw and rest of ingredients to large bowl and mix well, add nam jim dressing. Place salad on individual serving plates and put crab on top. |
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