Adelaide home and living expo 2012

20 April 2012

HANDMADE PARMESAN GNOCCHI WITH SALSA VERDE AND RICOTTA
Serves 2

2 medium waxy potatoes, peeled and chopped
4 egg yolks
½ tsp ground nutmeg
½ cup grated parmesan cheese
1½ cups ‘OO’ flour
salt flakes and freshly-milled black pepper
½ cup vegetable oil
1 bunch parsley leaves
1 bunch mint leaves
½ bunch thyme leaves
3 tsp baby capers
4 anchovy fillets
4 cloves garlic, chopped
½ tsp chilli flakes
finely-grated zest and juice of 1 lemon
½ cup extra virgin olive oil
½ cup ricotta cheese, crumbled
shaved parmesan, to garnish

1 Steam the potatoes until very tender then press through a ricer or fine sieve. Set aside to cool slightly, then beat in the yolks, nutmeg, cheese and 1 cup flour. Season with salt and pepper, then roll into 1cm-wide sausage shapes using the remaining flour, and cut into 2cm lengths.
2 Boil the gnocchi for 2 minutes, until floating, then scoop out and drizzle with vegetable oil. Once cool, fry in a non-stick pan for 3 minutes, turning often, until lightly browned.
3 Meanwhile, combine the parsley, mint, thyme, capers, anchovies, garlic, chilli, zest, juice and olive oil in a blender and purée until smooth. Season with salt and pepper.
4 Spread the salsa verde on a plate, then arrange the gnocchi and ricotta on top. Garnish with shave parmesan cheese.

JOHN DORY MEUNIERE WITH HAZELNUT CRUMBS
Serves 2

2 slices day-old sourdough bread, crusts removed
120g hazelnuts, toasted and skinned
1 tsp dried thyme
1 clove garlic, minced
salt flakes and freshly-milled black pepper
2 x 170g skinless John Dory fillets
¼ cup plain flour
2 Tbsp unsalted butter
juice and finely-grated zest of 1 lemon
¼ cup dry white wine
1 bunch parsley, finely chopped
steamed broccolini, to serve

1 Combine the bread, hazelnuts, thyme and garlic in a food processor and pulse until a fine crumb forms. Season with salt and pepper.
2 Dust the fish with flour then cook in a large frying pan in butter over a moderate heat for 3 minutes each side, until just firm to touch. Set the fish aside and add the zest, juice, wine and parsley to the pan. Season with salt and pepper, mix well, then set aside.
3 Return the pan to the heat, then fry the hazelnut crumbs in olive oil for 3 minutes, until aromatic. Arrange the fish on plates, then top with the lemon mixture and crumbs. Serve with steamed broccolini.

BANANA TARTE TATIN WITH BANANA SABAYON
Serves 2

2 tsp unsalted butter
½ cup caster sugar
2 firm bananas, sliced
2 sheets puff pastry
1 over-ripe banana, mashed
2 egg yolks
¼ cup brown sugar
¼ cup dark rum
150ml cream, whipped to soft peaks

1 Preheat oven to 200°C. Combine the butter and caster sugar in a small (15cm) frying pan and cook, stirring often, until well-caramelised. Divide between two individual frying pans, then top with overlapping rings of sliced firm banana.
2 Cut discs of puff pastry slightly larger than the pans and drape over the bananas, tucking in the edges. Bake for 25 minutes, until crisp.
3 Combine the mashed banana, brown sugar and rum in a heatproof bowl and set over a pot of simmering water. Cook, whisking constantly, for 4 minutes, until thickened. Set aside to cool, then fold in the whipped cream.
4 Invert the tarts to serve, topped with sabayon.

CHICKEN AND WALNUT STEW WITH POMEGRANATE MOLASSES
Serves 2

1kg chicken thighs
salt flakes and freshly milled black pepper
¼ cup extra virgin olive oil
2 brown onions, finely sliced
6 cloves garlic, finely sliced
1½ Tbsp ground turmeric
2 tsp ground nutmeg
1 bunch silverbeet leaves, chopped
250g walnuts
500ml chicken stock
500ml water
250ml pomegranate molasses
⅓ cup caster sugar
couscous, yoghurt, finely-sliced red onion and lemon wedges, to serve

1 Season the chicken pieces generously with salt and pepper, then fry in a large French oven in half the olive oil over a high heat until well-browned. Set aside. Sauté the onions and garlic in the same pot until softened, then add the spices and silverbeet, cook briefly, then set aside.
2 Grind the walnut to a fine crumb in a food processor, then cook in the pot over a low heat, stirring constantly, until very aromatic, about 8 minutes. Pour in the stock and water, then simmer for 15 minutes, until thickened. Add the pomegranate molasses and sugar, then simmer for another 5 minutes, until thickened.
3 Return the chicken pieces and onion mixture to the pot, fit the lid, the cook over a moderate heat for 15 minutes, until the chicken is tender. Serve with couscous, yoghurt, sliced red onion and lemon wedges.

GRILLED LAMB FILLET WITH CHARRED EGGPLANT PURÉE, BROAD BEANS AND RADISH SALAD
Serves 2

1 medium eggplant
4 cloves garlic, minced
2 Tbsp tahini
½ cup extra virgin olive oil
1 Tbsp cider vinegar
salt flakes and freshly-milled black pepper
2 x 180g lamb loins
2 tsp Baharat spice
¼ cup broad beans, double-peeled
¼ bunch mint, finely chopped
4 radishes, shaved
juice of 1 lemon
¼ bunch chives, snipped
1 Tbsp smoked almonds, finely chopped

1 Preheat oven to 200°C. Roast the eggplant in a baking dish for 20 minutes, until softened, then scoop out the flesh and place in a large bowl with the garlic, tahini, 3 Tbsp olive oil and the vinegar. Mash with a fork, then season with salt and pepper. Place in a fine sieve to drain.
2 Rub the lamb with Baharat and season with salt, then drizzle with a little olive oil. Cook on a hot ribbed griddle for 10 minutes, turning several times, until medium, then set aside to rest.
3 Blanch the broad beans in a pot of boiling water until tender, then drain and toss with the mint and 2 Tbsp olive oil. Season with salt and pepper.
4 Toss the radish with lemon juice, chives and almonds. Spread the eggplant mixture on the plates, then carve the lamb and arrange on top. Scatter the broad beans around, then top with radish salad.

BAMIEH WITH ROSEWATER SYRUP AND ORANGE-SCENTED CHEESE
Serves 2

100g unsalted butter
200ml water
125g plain flour
1 tsp ground nutmeg
4 eggs
vegetable oil, for frying
500ml fragrant honey
200ml extra water
2 tsp rose water
thickly-sliced zest and juice of 2 lemons
finely-grated zest of 1 orange
200g cottage cheese
¼ cup icing sugar
mint sprigs, to garnish

1 Combine the butter and water in a medium saucepan and bring to a boil. Whisk in the flour and beat until thickened. Transfer to the bowl of an electric mixer and beat with the paddle until the steam subsides. Add the nutmeg and the eggs and beat until smooth.
2 Pipe into hot (180°C) vegetable oil through a star-shaped nozzle in 5cm lengths and fry for 3 minutes, until deep-golden. Drain on kitchen paper.
3 Combine the honey, extra water, rosewater, lemon zest and lemon juice in a saucepan and boil until syrupy.
4 Whisk the orange zest, cottage cheese and icing sugar until smooth. Soak the fried pastry in syrup for 3 minutes, then serve with orange-scented cheese and mint sprigs.

ROAST TREVALLA WITH CORN-INFUSED TAPIOCA, GRILLED CAPSICUMS AND PARSLEY CRISPS
Serves 2

¼ cup pearl tapioca seeds
2 tsp dashi powder
2 x 180g blue eye trevalla fillets
salt flakes and freshly-milled black pepper
2 Tbsp extra virgin olive oil
2 ears corn
1 cup white wine
¼ bunch coriander, finely chopped
½ cup mixed roasted capsicums, sliced finely
1 bunch parsley, finely chopped
1 egg white
2 Tbsp plain flour

1 Preheat oven to 200°C. Combine the tapioca seeds and dashi powder in a medium saucepan and set over a moderate heat. Boil for 10 minutes, until the tapioca is almost tender, then drain well and rinse, until the water runs clear.
2 Season the trevalla with salt and pepper, then rub with olive oil. Sear in a pan over a moderate heat, until sealed, then transfer to the oven and bake for 9 minutes, until firm to touch.
3 Purée the corn in a blender, then combine in a saucepan with the tapioca and wine. Boil until thickened, then mix in the coriander and season with salt and pepper. Mix in the capsicums.
4 Mix 1 Tbsp parsley with the egg white and flour, then spread in thin layers on lined oven trays. Bake for 8 minutes, until golden. Dip the fish in the remaining parsley.
5 Spread the corn mixture on plates, then top with fish and parsley crisps.

CHEAT’S CHOUCROUTE WITH HORSERADISH AND MUSHROOMS
Serves 2

1 brown onion, finely sliced
3 cloves garlic, finely sliced
2 Tbsp extra virgin olive oil
1 cup sauerkraut, drained
2 Tbsp crème fraîche
2 tsp minced horseradish
¼ bunch chives, snipped
salt flakes and freshly-milled black pepper
4 flat mushrooms
2 tsp celery salt
1 black sausage
1 Kielbasa sausage
150g piece speck
4 duck livers, cleaned
1 Tbsp unsalted butter
finely-grated zest of 1 orange
¼ bunch parsley, finely chopped
2 Tbsp port

1 Sauté the onion and 2 cloves garlic in half the olive oil for 5 minutes, until softened. Mix in the sauerkraut and cook for 5 minutes, until thickened. Stir in the crème fraîche horseradish and chives, season with salt and pepper, then leave over a low heat to reduce slowly.
2 Dust the mushrooms in celery salt and the remaining olive oil and sear on a hot griddle for 3 minutes each side until well-browned. Grill the sausages and speck for 5 minutes, until well-browned.
3 Remove the mushrooms and meats from the griddle, then grill the livers with butter for 3 minutes, until medium, then set aside. Add the garlic, zest, parsley and port to the saucepan, then set aside.
4 Press the sauerkraut mixture into a metal ring on each plate, then cut the mushrooms to the same slice and place on top. Carve the meats and arrange around the stack, then drizzle with the sauce.

JAZZ APPLE BEIGNETS WITH BLUEBERRY-RIPPLE MASCARPONE AND CINNAMON SUGAR
Serves 2

2 Jazz apples
½ cup self-raising flour
½ cup ice-cold apple cider*
1 egg white
2 tsp caster sugar
½ tsp fine salt
vegetable oil, for deep-frying
200g mascarpone
75g blueberry jam
cinnamon sugar, to serve

1 Cut the apples into 3mm batons. Whisk the flour, cider, white, sugar and salt in a bowl to form a batter, then fold in the apple. Fry in walnut-sized amounts in hot (180°C) vegetable oil for 4 minutes, until well-browned, then drain on kitchen paper.
2 Lightly stir the jam into the mascarpone to form a ripple. Dredge the beignets with cinnamon sugar, then serve with blueberry-ripple mascarpone.

*Use a good quality alcoholic cider, such as Bulmers

Search articles
Order by:
Categories