ZUCCHINI AND MINT BEIGNETS
4 medium zucchini, coarsely grated
2 green shallots, finely sliced
1 bunch mint, finely sliced
3cm piece ginger, grated
2 garlic cloves, minced
100g natural yoghurt
100g self-raising flour
salt flakes and freshly-milled black pepper
vegetable oil, for deep-frying
1 Toss the zucchini, green shallots, mint, ginger and garlic in a bowl. Whisk the yoghurt, eggs and flour until smooth, then season generously with salt and pepper. Fold the mixtures together.
2 Heat the vegetable oil in a saucepan over a moderate heat to 180°C, then fry spoonfuls of batter in batches until golden and crisp. Drain on kitchen paper, then serve hot with almond aioli.
PROFESSIONAL Tip: Once combined, the batter must be used within 30 minutes, or it will become very wet and unable to hold when fried.
80g blanched almonds
3 garlic cloves
2 egg yolks
1 Tbsp Dijon mustard
juice of 2 lemons
50g parmesan, grated
1 cup vegetable oil
½ tsp ground white pepper
1 Toast the almonds in a pan over a moderate heat for 3 minutes, until lightly golden. Set aside to cool.
2 Combine the almonds, garlic yolks, mustard, lemon juice and parmesan in a food processor and pulse until smooth. With the motor running, add the vegetable oil in a steady stream, until a smooth sauce forms. Season to taste with salt and mix in the pepper.
PROFESSIONAL Tip: This sauce can be refrigerated for up to 1 week.
250g salted butter
1 Tbsp pistachio paste
50g plain flour
250g almond meal
200g caster sugar
6 egg whites, lightly beaten
1 Preheat oven to 190°C. Place the butter in a small saucepan and set over a moderate heat. Cook until the butter becomes nut-brown, then pour into a bowl and set aside to cool. Whisk in the pistachio paste until smooth.
2 Sift in the flour, then stir in the almond meal, sugar and egg whites. Beat well until very smooth, then pipe into floured flexible financier moulds and bake for 15 minutes, until golden and well-risen in the centre.
INSTANT CHOCOLATE MOUSSE WITH CARAMELISED BERRIES
350g dark chocolate
200g caster sugar
½ cup dark rum
2 cups mixed frozen berries
whipped cream, to serve
1 Warm the chocolate and water in a heatproof bowl over a saucepan of simmering water until melted and warm to touch. Begin whipping with an electric beater, then set the bowl over a larger bowl filled with iced water and continue whipping for 5 minutes, until thick and creamy. Spoon into glasses
2 Put the sugar into a medium saucepan and set over a high heat. Cook until well-caramelised, then add the rum and stir until the caramel begins to melt. Mix in the berries and cook gently until softened. Spoon over the mousse, then serve with whipped cream.
LEMON-RICOTTA SYRUP CAKE
175g unsalted butter, softened
275g caster sugar
3 lemons, zested and juiced
3 eggs, separated
150g self-raising flour
1 tsp baking powder
1 Preheat oven to 180°C. Combine the butter, 175g caster sugar and the lemon zest in the bowl of an electric mixer and beat with the paddle attachment on high speed for 5 minutes, until light and creamy.
2 Beat in the egg yolks, then the ricotta, before folding in the sifted flour and baking powder. Whisk the egg whites to soft peaks and fold in. Spoon into a lined 22cm cake tin and bake for 35 minutes, until golden.
3 Meanwhile, combine the remaining sugar and lemon juice in a small saucepan and set over a moderate heat. Boil until syrupy. Pour over the freshly-baked cake and set aside to cool for 5 minutes, before slicing and serving.