Hunter Valley Gardens Chocolate Festival 2013

6 July 2013

COCOA-BUTTER POACHED PRAWNS WITH FENNEL REMOULADE AND HAZELNUT PANGRATTATO

Serves 2

 

4 slices day-old sourdough bread

½ cup extra virgin olive oil

½ cup hazelnuts, toasted, skinned and chopped

1 tsp smoked paprika

½ tsp ground cumin

salt flakes and freshly-milled black pepper

1 head baby fennel

1 bunch chives, finely sliced

2 Tbsp aioli

juice ½ lemon

2 cup cocoa butter

½ cup chicken stock

10 green King prawns, peeled and deveined, tails on

¼ bunch parsley, finely chopped

1 Tbsp green herb oil

 

1 Crumble the bread into small pieces, then fry in extra virgin olive oil in a pan over a moderate heat for 3 minutes, until crunchy, then drain well. Mix with the hazelnuts, paprika and cumin, then season with salt and pepper.

2 Shave the fennel very finely on a mandoline slicer, then toss with the chives, aioli and lemon juice. Set aside.

3 Heat the cocoa butter in a frying pan over a moderate heat, then add the prawns and cook for 1 minute. Pour in the chicken stock and cook until the prawns are firm. Mix in the parsley, then serve the prawns on remoulade with a scattering of pangrattato and a drizzle of herb oil.

 

 

 

 

RASPBERRY-COCOA SOUFFLÉ WITH FRAMBOISE CREAM AND BERRY SALSA

Serves 2

 

300g frozen raspberries

100ml water

3 egg yolks

180g caster sugar

20g cornflour

20g plain flour

30g melted butter

10g dark cocoa powder

7 egg whites

300ml cream

½ cup Framboise liqueur

½ cup icing sugar

2 cups mixed berries, chopped

2 sprigs mint, chopped

 

1 Preheat oven to 190°C. Combine the raspberries and water in a small saucepan and set over a low heat. Cook for 15 minutes, until tender, then purée until smooth.

2 Whisk the yolks and 30g caster sugar until very light, then beat in the flours and raspberry purée. Cook in a saucepan over a moderate heat for 3 minutes, until thickened, then cover with cling film and set aside to cool.

3 Brush the inside of four 1-cup ramekins with butter, then chill briefly. Butter again, then dust with a mixture of 30g sugar and the cocoa powder.

4 Whisk the egg whites and cream of tartar until foamy, then continue whisking, adding the sugar 1 Tbsp at a time, until soft peaks form.

5 Mix 1/3 of the meringue into the raspberry mixture to lighten, then gently fold in the remainder. Spoon into the ramekins, then tap firmly once. Bake on a preheated tray or tile for 10 minutes until risen.

6 Meanwhile boil the cream Framboise liqueur and icing sugar, and combine the berries, mint and remaining icing sugar in a bowl. Serve the soufflés with a small jug of cream and a ramekin of salsa.

 

 

 

COCOA AND ROSEMARY-BASTED BEEF FILLET WITH ROAST CARROT AND WHITE CHOCOLATE PURÉE, THYME JUS, PEARLED ONIONS

Serves 2

 

3 large carrots, peeled and chopped

½ cup extra virgin olive oil

¼ cup butter

salt flakes and freshly-milled black pepper

100g white chocolate, chopped

6 pearl onions, peeled

¼ cup chicken stock

100ml veal jus

50ml port

4 sprigs thyme

2 juniper berries

500g piece beef fillet

1 Tbsp cocoa powder

1 tsp cayenne pepper

1 tsp ground nutmeg

 

1 Preheat oven to 200°C. steam the carrot pieces until very tender, then toss in 2 Tbsp olive oil and bake for 20 minutes, until well-browned. Purée with half the butter and the white chocolate and season with salt and pepper.

2 Fry the onions in a small saucepan with 2 Tbsp olive oil until lightly coloured, then pour in the stock and simmer until tender. Season with salt and pepper. Simmer the veal stock, port, thyme and juniper until aromatic.

3 Season the beef with salt and pepper and rub with 1 Tbsp olive oil. Sear on a hot ribbed griddle, then begin basting with a mixture of the remaining oil, cocoa, cayenne and nutmeg, turning regularly. Carve the beef and serve with carrot mash, onions and jus.

 

 

 

 

PAVLOVA ROLL WITH CHOCOLATE CUSTARD AND AMARENA CHERRIES

Serves 8

 

8 egg whites

½ tsp cream of tartar

350g caster sugar

5 Tbsp cornflour

2 tsp white vinegar

100g flaked almonds

500ml milk

2 eggs

2 tsp natural vanilla extract

100g dark chocolate, finely chopped

1 cup amarena cherries, drained (syrup reserved)

½ bunch mint leaves, torn

whipped cream and icing sugar, to serve

 

1 Preheat oven to 140°C. Whisk the egg whites and cream of tartar to soft peaks in an electric mixer. Continue beating on medium speed while adding 250g caster sugar in a steady stream. Beat until thick and glossy, then fold in 2 Tbsp cornflour and vinegar.

2 Spread the meringue 2cm thick on a lined cookie tray and sprinkle with almonds. Bake for 20 minutes, until just set. Set aside, covered with a tea towel until cool.

3 Boil the milk in a medium saucepan. Whisk the eggs, remaining caster sugar and cornflour and vanilla in a bowl then whisk in the milk. Return to the heat and simmer until thickened, then whisk in the chocolate.

4 Spread the chocolate custard on the meringue and top with cherries and mint, then roll up and serve with whipped cream, icing sugar and the reserved amarena syrup.

 

 

 

 

 

COCOA-SMOKED PORK FILLET WITH GARLIC AND TARRAGON BUTTER, BROAD BEAN CRUSH, PICKLED BEETROOT AND RADISHES

Serves 2

 

400g piece pork loin fillet

salt flakes and freshly-milled black pepper

¼ cup extra virgin olive oil

¼ cup brown sugar

¼ cup cocoa nibs

½ cup rice

100g unsalted butter, softened

4 cloves garlic, minced

1 bunch tarragon leaves, chopped

1 bunch chives, snipped

1 cup broad beans, double-peeled

1 beetroot, peeled and cut into very fine batons

½ cup red wine vinegar

1 Tbsp caster sugar

2 radishes, finely sliced

 

1 Season the pork filet with salt and pepper and rub with a little olive oil. Sear on a hot ribbed griddle until browned on all sides. Meanwhile, combine the brown sugar, cocoa nibs and rice in a bowl, then place in a pan lined with a double layer of foil. Heat until smoking then place the pork on a rack on top and cover. Cook gently until smoked.

2 Beat the butter, garlic, tarragon and chives until smooth. Blanch the broad beans until tender, then crush with the remaining olive oil and season with salt. Combine the beetroot, vinegar and caster sugar in a small saucepan and bring to a simmer then set aside.

3 Carve the pork and arrange on a bed of broad bean crush with a nest of beetroot and a spoon of the butter and sliced radishes.

 

 

 

 

PRALINE CHOCOLATE MOUSSE TART WITH SCORCHED PEANUT BRITTLE AND RED WINE PEAR BALLS

Serves 4

 

100g shortbread biscuits

35g unsalted butter, melted

300ml cream

1 tsp vanilla paste

1 Tbsp custard powder

100ml milk

250g dark chocolate (70% cocoa), finely chopped

350g caster sugar

70g glucose syrup

1 cup salted peanuts, toasted and chopped

2 cups red wine

2 firm pears, peeled

2 Tbsp cocoa powder

whipped cream, to serve

 

1 Put the biscuits in the bowl of a food processor and pulse several times, until a medium-fine crumb forms. Mix with the butter and scatter in the bottom of four 8cm dessert rings, then press in firmly. Refrigerate for 20 minutes, until firm.

2 Combine the cream and vanilla in a small saucepan and set over a low heat. Stir the custard powder and milk together, then whisk in while simmering and cook for 2 minutes. Pour over the chocolate and whisk until smooth.

3 Brush a little of the chocolate mixture over the biscuit base, then refrigerate until firm. Pour the remaining chocolate mixture over, then refrigerate for 2 hours.

4 Cook 150g caster sugar and the glucose until well-caramelised, then pour onto a lined tray and scatter with peanuts. Once cool, break into shards. Cook the red wine and remaining caster sugar until syrupy. Ball the pears and cook gently until tender.

5 Unmould the chocolate mousses and dust with cocoa powder. Arrange pear balls and syrup around, then top with whipped cream and scorched peanut brittle.

 

 

 

 

 

CHICKEN MOLE POBLANO WITH PASILLA AND ANCHO CHILLIES, SOUR CREAM CORNBREAD

Serves 2

 

2 chicken Marylands

salt flakes and freshly-milled black pepper

¼ cup extra virgin olive oil

1 brown onion, finely diced

4 cloves garlic, minced

2 sprigs oregano, chopped

2 dried pasilla chillies, chopped and soaked

2 dried ancho chillies, chopped and soaked

2 tsp ground cumin

2 tsp smoked paprika

1 tsp cayenne pepper

400g can diced tomatoes

½ cup raisins, chopped

¼ cup sesame seeds, toasted

1 bunch coriander, chopped

1½ cups fine polenta

¼ cup self-raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

2 tsp fine salt

400g creamed corn

2 eggs

300g sour cream

 

1 Preheat oven to 200°C. Season the chicken with salt and pepper and rub with 2 tsp oil. Sear in a pan over a moderate heat until well-browned, then cover with a lid and cook until firm.

2 Sauté the onion and garlic in the remaining oil in a saucepan over a moderate heat until softened, then add the oregano, chillies, spices, tomatoes, raisin and sesame seeds and simmer until aromatic. Purée until smooth, then mix in the coriander.

3 Combine the polenta, flour, baking powder, bicarbonate of soda, salt, creamed corn and sour cream in a bowl and beat until smooth. Spoon into a large skillet and cook over a low heat for 3 minutes. Bake for 15 minutes, until firm. Serve the chicken with corn bread and a spoon of sauce.

 

 

 

CHOCOLATE-ESPRESSO PRESSURE COOKER PUDDING WITH CHOCOLATE-ORANGE SAUCE, CANDIED ORANGES

Serves 4

 

1 cup caster sugar

1 cup white wine

2 oranges, sliced

75g unsalted butter, melted

100g milk chocolate, melted

1 egg

1 egg yolk

½ cup milk

¼ cup strong coffee

¾ cup brown sugar

1 cup self-raising flour

2 tsp ground cinnamon

350ml cream

200g dark chocolate

finely-grated zest of 2 oranges

 

1 Combine the caster sugar and wine in a small saucepan and bring to a boil. Add the orange slices, cover with baking paper and simmer gently for 45 minutes, until the oranges are candied and the sauce is syrupy.

2 Whisk the melted butter, milk chocolate, egg, yolk, milk, coffee and brown sugar in a bowl then beat in the flour and cinnamon. Spoon into lined 1-cup ramekins and place in a pressure cooker. Cook on high pressure for 15 minutes.

3 Boil the cream in a small saucepan then mix in the dark chocolate and orange zest. Whisk until smooth. Unmould the puddings and serve with chocolate sauce and candied oranges.

 

frozen chocolate mousse 2 683

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