Toast: the Urunga Food Festival

7 September 2014

CEVICHE WITH CRUSHED AVOCADO VEGETABLE SPAGHETTI SALAD

Serves 4

 

1 long red chilli

3 clove garlic, minced

½ bunch coriander, chopped

½ red onion, very finely diced

juice of 4 limes

2 tsp caster sugar

½ tsp fine salt

300g kingfish fillet, sliced

1 avocado, peeled and seeded

¼ cup extra virgin olive oil

1 tsp ground cumin

salt flakes and freshly-milled black pepper

1 tomato, seeded and finely diced

1 carrot, peeled

1 beetroot, peeled

1 zucchini

¼ bunch coriander leaves

2 tsp sherry vinegar

½ tsp dried oregano

 

1 Char the chilli with a kitchen blowtorch until blackened, then scrape away the skin and remove the seeds. Place in a mortar with 1 clove garlic and the chopped coriander and pound until a paste forms. Mix in the onion, half the lime juice, the sugar and the fine salt. Combine with the fish, mixing to coat, then set aside for 4 minutes.

2 Meanwhile, mash the avocado and remaining garlic in the mortar, then mix in half the olive oil and half the cumin. Season with salt and pepper, then stir in the tomato.

3 Use a vegetable spaghetti machine to process the carrot, beetroot and zucchini, then toss with the coriander leaves. Mix the sherry vinegar, dried oregano, remaining cumin and remaining olive oil and dress onto the salad.

4 Spread avocado mixture on plates, then top with the fish and salad.

 

 

 

 

BROKENHEARTED CHICKEN

Serves 4

 

4 rashers Serrano ham, finely sliced

1 brown onion, finely diced

2 Tbsp extra virgin olive oil

8 cloves garlic, finely sliced

½ bunch thyme leaves

4 chicken Marylands, thigh bones removed, trussed

salt flakes and freshly-milled black pepper

½ cup plain flour

1 Tbsp unsalted butter

½ cup green Sicilian olive cheeks

1 cup dry sherry

½ cup chicken stock

½ bunch parsley leaves, roughly chopped

juice of ½ lemon

1 cup walnuts, toasted and chopped

 

1 Preheat oven to 220°C. Fry the ham and onion in olive oil in an ovenproof skillet for 3 minutes on high until lightly browned, then add the garlic and thyme and cook for 2 more minutes. Set aside.

2 Season the chicken with salt and pepper and toss in flour, then drain excess. Fry in butter in the skillet for 3 minutes, until browned, then return the onion mixture and pour in the olives, stock and sherry. Bring to a high simmer, then transfer to the oven.

3 Bake for 10 minutes, until just cooked, then add the parsley, lemon juice and walnuts.

 

 

MALHECHO – ORANGE AND BANANA FRITTERS WITH DULCE DE LECHE CREAM

Serves 4

 

1 cup plain flour

1 tsp baking powder

75g caster sugar

½ cup desiccated coconut

finely grated zest of 2 oranges

2 ripe bananas, mashed

¼ cup buttermilk

1 egg yolk

vegetable oil, for deep frying

½ cup cinnamon sugar

½ cup dulce de leche

¼ cup sweet sherry

½ cup cream

½ cup crème fraiche

4 tsp freeze dried strawberry powder

 

1 Sift the flour, baking powder and sugar into a large bowl then add the coconut, zest, banana, buttermilk and yolk. Mix to combine, then load into a piping bag fitted with a large star-shape nozzle.

2 Pipe into hot (180°C) vegetable oil in tablespoon amounts in batches and fry for 3 minutes, until golden, then keep warm in a moderate oven, draining on kitchen paper. Toss in cinnamon sugar.

3 Meanwhile, purée the dulce de leche, sherry and cream until smooth. Pour the sauce into bowls, then arrange four fritters in each. Add a spoon of crème fraîche, then sprinkle with strawberry powder.

 

 

 

 

BACON, CORN AND PEA PILAF

Serves 4

 

2 rashers bacon, sliced

2 Tbsp vegetable oil

1 brown onion, finely diced

1 stick celery, finely diced

2cm piece ginger, finely diced

4 cloves garlic, minced

1½ cups Basmati rice

2½ cups chicken stock

2 Tbsp butter

1 cup corn kernels*

1 cup frozen peas

salt flakes and freshly-milled black pepper

¼ bunch parsley, finely chopped

juice of ½ lemon

2 green shallots, chopped

 

1 Sauté the bacon in half the oil in a medium saucepan set over a moderate heat for 3 minutes, until lightly browned. Add the onion, celery, ginger and garlic and cook for 2 more minutes. Set aside.

2 Fry the rice in the remaining oil for 2 minutes, until lightly browned, then pour in the butter and butter. Bring to a boil, when craters appear reduce the heat to low and fit the lid. Add the corn and peas and cook for 3 minutes, then turn the heat off and stand with the lid on for 5 minutes.

3 Season with salt and pepper, then mix in the parley and lemon. Serve topped with shallots.

 

*Fresh or canned

 

 


 

SIMPLE CHEESE AND HERB BREAD

Serves 4

 

600g self-raising flour

2 tsp fine salt

2 tsp Italian dried herbs

500g Greek natural yoghurt

1 cup shredded Tasty cheese

 

1 Preheat oven to 200°C. Combine the flour, salt and herb sin a large bowl then mix in the yoghurt. Once combined, add the cheese and mix gently. Flatten into two discs, then bake on a lined oven tray for 20 minutes, turning several times, until golden.

 

 


 

CREPES SUZETTE

Serves 4

 

300ml milk

2 eggs

1 cup plain flour

1 cup caster sugar

8 oranges

75g unsalted butter

50ml cream

1 cup Grand Marnier

 

1 Combine the milk and eggs in a large bowl, then sift in the flour and 2 tsp caster sugar. Whisk until smooth. Finely grate the zest of 4 oranges and stir in. Cover and refrigerate for 2 hours, then strain through a fine sieve.

2 Melt a little butter in a crepe pan over a low heat, then pour in three tablespoons of the batter and spread until thin. Cook for 1 minute, then turn over and cook for another minutes. Repeat with the remaining batter.

3 Meanwhile, pour the remaining sugar into a saucepan and set over a high heat. Cook until caramelised, then squeeze in the juice of 4 oranges, then remaining butter and cream. Simmer until a smooth sauce forms, then stir in half the Grand Marnier.

4 Peel the remaining oranges with a small sharp knife and cut out the segments, removing any seeds. Mix into the sauce. Fold the crepes and arrange on plate, the top with the sauce. Lightly warm the remaining Grand Marnier, then pour over, ignite and serve.

 

 


 

TONNO SAVONESE: SEARED TUNA WITH BOTTARGA, CHILLI AND LEEKS

Serves 4

 

8 anchovy fillets, chopped

¼ cup extra virgin olive oil

2 leeks, finely diced

6 cloves garlic, minced

100g double cream

4 x 100g tuna steaks

cooking oil spray

50g bottarga, shaved

2 long red chillies, seeded and finely diced

1 baby fennel, finely shaved

1 cup green beans, finely sliced

½ bunch basil leaves, torn

1 orange, peeled, segmented and diced

2 Tbsp pumpkinseed oil

 

1 Sauté the anchovy fillets in olive oil in a saucepan over a moderate heat for 3 minutes, until softened, then add the leeks and garlic and cook for 5 more minutes, until the leeks are just softened. Add the cream, remove from the heat, season with salt and pepper, then purée until smooth.

2 Season the tuna steaks with salt and pepper, then sprinkle with cooking oil spray. Cook on a hot ribbed grill for 2 minutes each side, until medium-rare, then set aside. Toss the bottarga, chillies, fennel, beans, basil and orange together.

3 Spread the leek sauce on plates, then top with a piece of tuna and the salad. Garnish with pumpkinseed oil.

 

 

 

BAKED TOMATOES WITH TRUFFLE-SCENTED SPINACH AND RICOTTA STUFFING, SAUTÉED LETTUCE HEART

Serves 4

 

4 ripe tomatoes

1 white onion, finely diced

4 cloves garlic, minced

¼ cup extra virgin olive oil

½ tsp ground nutmeg

1 cup chopped frozen spinach, thawed

1 cup ricotta

½ cup finely grated parmesan cheese

salt flakes and freshly-milled black pepper

1 baby cos heart

½ cup dry white wine
1 bunch chives, finely sliced

lemon wedges, to serve

 

1 Preheat oven to 180°C. Use a small sharp knife to remove the top of the tomatoes, then scoop out the seeds. Sauté the onion and garlic in half the oil, for 3 minutes until softened, then mix in the nutmeg. Squeeze the spinach until dry, then mix with the onions, ricotta and parmesan. Season with salt and pepper.

2 Spoon the ricotta mixture into the tomatoes, then fit the lids and bake for 15 minutes.

3 Split the lettuce heart into quarters and fry gently in the remaining oil for 2 minutes. Add the wine, cook briefly, then mix in the chives and season with salt and pepper. Serve with a tomato.

 

 

POACHED PEARS WITH ZABAGLIONE AND AMARETTI

Serves: 4

 

4 ripe pears

1 cup dry vermouth

1 cup raw sugar

4 egg yolks

⅓ cup caster sugar

½ cup Marsala

1 vanilla bean, split and seeds scraped

crushed amaretti, mint sprigs and double cream, to serve

 

1 Peel the pears and remove the cores with a melon baller. Combine the vermouth, raw sugar and three cups water in a medium saucepan and bring to a boil over a moderate heat. Add the pears, then cook gently for 20 minutes, until just tender. Remove, split and allow to cool.

2 Combine the egg yolk, sugar, Marsala and vanilla seeds in a heatproof bowl and set over a saucepan of simmering water. Cook, whisking constantly, for 5 minutes until very light and thick.

3 Spoon over the pears and cook with a kitchen blowtorch for 1 minute, until lightly-browned. Serve with crushed amaretti, mint and double cream.

 PEACH BRETON HONEY PISTACHIO

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