Archive for the 'Recipes' Category

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Goats Cheese and Rocket Salad with Cherry Dressing

(4 servings)

  • 4 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt
  • Pepper
  • Sugar
  • 8 fresh cherries, pitted and quartered
  • 300g rocket
  • 50g pine nuts
  • 300g fresh goats cheese in a log
  • 3 tablespoon cornflakes
  • 2 teaspoons oil
  • 3 green onions, finely sliced
Crumbed Goats Cheese w Cherry

Crumbed Goats Cheese w Cherry

In a bowl, whisk together the olive oil, vinegar and mustard to make a dressing. Season with salt, pepper and sugar and stir trough the cherries, set aside.
Rinse rocket and spin dry. Heat a small frying pan and dry roast pine nuts until golden brown.
Cut cheese into about 2cm wide discs.
Place cornflakes in a sealed lunch bag and crush with your fingers.
Place cornflakes on a plate and press cheese with both sides into cornflakes.
Heat oil in a non stick frying pan and brown the cheese on both sides.
Place cheese on paper towel, then arrange with the salad on a plate.
Scatter over the onions, pine nuts and dressing and serve immediately.

Published on December 3, 2008 in Salads & Soups. Closed Tags: .

Cheesecake in a Glass

Cream Cheese Cherry DessertIngredients

  • 2 sheets gelatine
  • 2 limes, zested and juiced
  • 200g cream cheese 200g
  • 500g yoghurt Greek style
  • 75g caster sugar

Soak the gelatine sheets in cold water for 5 minutes.
Warm the lime juice in a small pan or in the microwave.
Do not let the lime juice get too hot otherwise the gelatine will not set.
Squeeze out the water from the gelatine and drop it into the lime juice, then stir until dissolved.
Beat the cream cheese, yoghurt, sugar and lime zest together until smooth.
Beat in lime juice and pour into 4 stemmed glasses, cover and chill for at least 1 hour or until set.

Cherry compote

  • 150ml cherry juice
  • 3 tablespoons caster sugar
  • 450g fresh cherries, pitted
  • 1 cinnamon stick
  • 1 star anise
  • 2 teaspoons corn flour

Cook juice and sugar in a saucepan on medium heat stirring occasionally until sugar dissolves.
Put in cherries and spices and let simmer for about 10 minutes, stirring occasionally.
Dissolve corn flour in 2 tablespoons of water and stir through cherries. Boil for another minute, and then let the compote cool completely.
Spoon the cherry compote on top of the cheesecake cream just before serving.

Published on December 3, 2008 in Desserts. Closed Tags: .

Peaches & Berries in Prosecco & Vanilla Gelato

Serves four

4 ripe peaches blanched in boiling water for
30 seconds to remove their skinsPeaches & Berries in Prosecco & Vanilla Gelato
1 punnet of mulberries stalks removed
1 punnet of strawberries stalks removed & cut in ½
1 punnet of blueberries
4 mint sprigs
8 small mint leaves
8 small basil leaves
3 tbsp of castor sugar
1 vanilla pod split & seeds scraped out
4 scoops vanilla gelato

Puree the 1 ½ peaches with the castor sugar & vanilla seeds.
Mix all the berries, the rest of the chopped up peaches,
basil leaves& mint leaves with the peach puree & divide between thechampagne glasses.
Top up with a little Prosecco, add a spoonful of Vanilla Gelato, evensome whipped cream & garnish with a mint sprig & mint sugar.

This dish shouts out “summer is coming” & is best enjoyed chilled; with the rest of the sparkling wine.

Published on November 27, 2008 in Desserts. Closed Tags: .

Savoy Cabbage, Pine Nuts, Raisins, Pecorino & Pangrattato Insalata

500-600g savoy cabbage, finely shreddedsavoy cabbage
180g raisins, soaked overnight in sweet marsala
60g pine nuts, toasted
1 bunch parsely, roughly chopped
100g pecorino, grated
salt & pepper
120ml white balsamic vinegar
1 ciabatta (or similar style white loaf), crust removed and processed into coarse breadcrumbs

Salad cream
3 egg yolks
3 tablespoons French mustard
300ml vegetable oil
100ml white wine vinegar
300ml pouring cream
salt & pepper

For the salad cream, whisk together the egg yolks, mustard, vinegar and seasoning. Slowly incorporate the oil, as you would for a mayonnaise, and then the pouring cream. Set aside. The dressing can be prepared several days in advance.

For the pangrattato, in a large heavy pan, heat up just enough oil to cover the bottom. Add the breadcrumbs, and cook whilst continually shaking the pan until golden brown and crispy. Strain off the excess oil and leave to cool on absorbent paper.

To assemble, moisten the shredded cabbage with the white balsamic vinegar and toss through. Add the raisins and pine nuts and most of the parsley, pecorino and toasted breadcrumbs. Drizzle with the salad cream and season to taste. Toss ingredients to combine and add more salad cream if necessary. To serve, place the salad on a plate and liberally grate pecorino over the top. Sprinkle with the remaining parsley and breadcrumbs. Serves 6

Tip: Make sure to shred the cabbage as finely as you can for the best texture for your salad.

 

Recipe created by Todd Garratt, Executive Chef at buzo

Published on October 30, 2008 in Salads & Soups. Closed Tags: .

Grilled Chorizo with Baked Onions, Roasted Sweet Potatoes and Harissa

6 chorizos (either Spanish or South American)

Baked onionschoriso
3 brown onions
1 handful of chopped parsley
white wine vinegar
olive oil
salt & pepper to taste

Roasted sweet potatoes
6 small sweet potatoes, peeled
cumin powder
salt & pepper

Harissa
2 capsicums, roasted and peeled
2 long red chillis, roasted and peeled
6 garlic cloves, roasted and peeled
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon caraway seeds
½ teaspoon fennel seeds
splash of sherry vinegar
4 tablespoons olive oil

Preheat the oven to 180ºC. For the onions, leave the skins on, rub them generously with olive oil and place in a baking dish. Bake until they are soft to the touch, approx. 30 minutes, then allow to cool. Peel off the skins and cut into quarters. Drizzle with a splash of olive oil and vinegar and sprinkle with chopped parsley. Season to taste.

For the sweet potatoes, rub with olive oil, cumin, salt and pepper and bake until tender, approx 20-25 minutes.

For the harissa, place all the seeds in a dry pan over medium heat and roast until you can smell the aromas being released. Grind in a coffee grinder or mortar and pestle until fine. Roughly chop the capsicums and chillis. Place in a food processor along with the ground seeds. While the motor is running, add the garlic then the olive oil and sherry vinegar. Season with salt and pepper to taste.

Cut the chorizo in half lengthways and place flat side down on a hot barbecue. Grill for approximately 3 minutes on each side. To serve, place the onions and sweet potato on a plate and arrange the chorizo on top with a spoonful of harissa. Serves 6

 

Recipe created by Guest Chef Francisco Smoje

Published on October 30, 2008 in Mains. Closed Tags: .

Pan Fried Salt Water Barramundi with Orange Butter Sauce and Roast Fennel

4 x 160g pieces barramundi
500ml fresh orange juice
100g soft butter
1kg chat potatoes
4 bunches baby fennel
1l chicken stock
pinch saffron
sea salt
ground black pepper

Preheat oven to 180°C. Strain the orange juice into a saucepan and cook until reduced by two thirds. Remove from the heat.

Place chat potatoes in a saucepan with salted cold water and bring to the boil. Cook until a knife easily goes through the potatoes then strain and allow to cool.

Cut the baby fennel into half lengthwise and place into a baking tray with salt, pepper and butter. Place in the oven and cook for 10 minutes or until it goes a golden color. Remove and keep at room temperature until required.

Heat a little oil in a frypan. When it is very hot, place the fish pieces skin side down. This will give a good color and crisp up the skin. Turn over and then place in the oven for 4 minutes.

While the fish is cooking, slice the chat potatoes and place in a small pan with chicken stock, salt, pepper and saffron. Let simmer on the stove.

Put the orange reduction back on the stove and simmer. Then whisk in the soft butter and take off the heat. Season with a little salt and pepper. It may need a little extra butter if it tastes too sharp.

To serve, place the fennel and potatoes onto the centre of warm plates, then place the fish on top. Pour the sauce around the fish and garnish with chervil and sea salt. Serves 4

 

Recipe created by Guest Chef Greg Anderson, chef/owner of Sugaroom and Sails on Lavender Bay

Published on October 23, 2008 in Mains. Closed Tags: .

Berry Compote Cheesecake

With or without the berries, this is your quintessential cheesecake recipe. Not only is it smooth, creamy and completely more-ish, it’s failsafe too. If you’re a berry fan, use the berry mix as a spread on the base and bake and bubble it into the cake, or, pour it into a jug and serve a freshly cut slice with a dollop on the side.

 

Berry compotechocolate cheesecake
200g raspberries
55g caster sugar
zest of 1 orange
300g summer berries

Base
50-75g butter, melted
200g digestive biscuits, crushed
pinch of cinnamon

Cheesecake
500g cream cheese at room temperature
200g caster sugar
3 eggs at room temperature
2 tablespoons cornflour
300ml sour cream at room temperature
zest and juice of 1 lemon

Combine raspberries, sugar and zest in a bowl and crush with the back of a fork.
Push through a sieve to get rid of raspberry seeds and add to the rest of the berries.
Spread over biscuit base to be baked or pour into a jug and refrigerate

Preheat oven to 180ºC. Grease a 20cm springform cake tin or a tin with a removable base. Combine base ingredients and mix well. Pour into cake tin and press evenly over base, this can be done with the back of a spoon. Bake for 15 minutes.

Reduce oven temperature to 150ºC. Beat cream cheese and sugar until just smooth.
Add eggs one at a time beating after adding each addition. Combine sour cream, zest and juice in a separate bowl. Add sour cream mix along with cornflour and combine with the cheesecake mixture. Pour cheesecake mix over berries (if using) and base.

Bake for 50-60 minutes. The cake should be wobbly in the centre and firm around the edges. Switch off oven and leave to cool completely in the oven with a wooden spoon holding the door slightly ajar. Serve with whipped cream and berry compote if not included in the cake.

 

Want to learn the secrets to sublime cheesecakes? Click here now for tips and tricks from our Baker!

Published on October 16, 2008 in Desserts. Closed Tags: .

Lobster with Herb Butter & Spiced Fig Chutney

200g Granny Smith apples, peeled, cored and choppedlobster with spiced fig chutney
100g sugar
100ml white wine vinegar
juice of half a lemon
8 figs, halved
1 red chilli, finely chopped
½ teaspoon coriander seeds, crushed
½ teaspoon cumin seeds, crushed
3 spigs thyme leaves
3 sage leaves, finely chopped
½ cup parsley, finely chopped
150g soft butter
100g mixed salad leaves
1 tablespoon olive oil
2 fresh lobsters, cut in half and cleaned
sea salt and freshly fround black pepper

To make the spiced fig chutney, place the apples, sugar, vinegar, juice, figs, chilli, coriander and cumin in a saucepan over low heat. Cook gently for 40 minutes, covered, stirring occasionally. Place chutney in a sterilised jar and keep in the fridge. Will store for up to 5-6 months.

To make the herb butter, place the thyme, sage, parsley and butter in a bowl and mix until well combined. Refrigerate for 30 minutes.

Place salad leaves in a bowl and toss with olive oil. Set aside.

Preheat oven to 250ºC. Using a pairing knife, make a few incisions in the lobster flesh. Season with salt and pepper and push some of the herb butter into the incisions. Place the lobster, flesh side up, onto a baking tray and roast in the oven for 5 minutes. Remove from the oven and brush with a little more herb butter. Return to the oven and roast for a further 3 minutes. Serve lobster with spiced fig chutney and salad.

Recipe by Guest Chef Opel Khan of Beluga Wine Bar & Restaurant

Published on October 9, 2008 in Entrees. Closed Tags: .

Lobster with Herb Butter & Spiced Fig Chutney

200g Granny Smith apples, peeled, cored and choppedlobster with spiced fig chutney
100g sugar
100ml white wine vinegar
juice of half a lemon
8 figs, halved
1 red chilli, finely chopped
½ teaspoon coriander seeds, crushed
½ teaspoon cumin seeds, crushed
3 spigs thyme leaves
3 sage leaves, finely chopped
½ cup parsley, finely chopped
150g soft butter
100g mixed salad leaves
1 tablespoon olive oil
2 fresh lobsters, cut in half and cleaned
sea salt and freshly fround black pepper

To make the spiced fig chutney, place the apples, sugar, vinegar, juice, figs, chilli, coriander and cumin in a saucepan over low heat. Cook gently for 40 minutes, covered, stirring occasionally. Place chutney in a sterilised jar and keep in the fridge. Will store for up to 5-6 months.

To make the herb butter, place the thyme, sage, parsley and butter in a bowl and mix until well combined. Refrigerate for 30 minutes.

Place salad leaves in a bowl and toss with olive oil. Set aside.

Preheat oven to 250ºC. Using a pairing knife, make a few incisions in the lobster flesh. Season with salt and pepper and push some of the herb butter into the incisions. Place the lobster, flesh side up, onto a baking tray and roast in the oven for 5 minutes. Remove from the oven and brush with a little more herb butter. Return to the oven and roast for a further 3 minutes. Serve lobster with spiced fig chutney and salad.

 

Recipe by Guest Chef Opel Khan of Beluga Wine Bar & Restaurant

 

Published on October 9, 2008 in Mains. Closed Tags: .

Eggplant Ricotta with Roasted Capsicum and Herb & Bread Sauce

Roasted capsicumseggplant ricotta with roasted capcicum
3 red capsicums
3 green capsicums
3 cloves garlic, crushed
2 teaspoons pimenton or paprika
2 tablespoons sherry vinegar
salt & pepper

Eggplant ricotta rolls
12 slices of peeled eggplant
400g dry ricotta
olive oil for frying
salt & pepper to taste

Herb & bread Sauce
1 bunch parsley, leaves removed
1 bunch mint, leaves removed
1 bunch dill, tips only
2 slices white sourdough, crusts removed and cubed
8 cloves garlic, roasted
juice of 1 lemon
olive oil
salt and pepper

For the capsicums, preheat the oven to 200ºC. Rub the capsicums with the olive oil and place in a baking dish. Bake, turning them over from time to time until you notice the skins separating from the flesh. Remove from the oven and place in a bowl and cover with cling wrap. Once cool, remove the skins and slice. In a fry pan, heat a little olive oil and add the crushed garlic. Fry until golden then add the pimenton and stir. Remove from the heat and quickly add the sherry vinegar. Pour over the sliced capsicums.

In a fry pan, heat a generous amount of olive oil and begin to fry the eggplant slices in batches. You may need to regulate the temperature so the oil does not burn. Remove from the heat and season to taste. Cool slightly. Place a spoonful of ricotta at the wider end of each eggplant slice and roll. Set aside.

For the herb and bread sauce, place the herbs in a food processor along with a drizzle of olive oil. With the motor running, continue to add olive oil until it forms a thick paste, then add the roasted garlic and lemon juice. Add the bread pieces and blend till just combined. Do not over blend as the mix will become soggy.

To serve, arrange the capsicums on a plate, then place 2 eggplant rolls on top and drizzle with the herb and bread sauce. Serves 6

 

Recipe by Guest Chef Francisco Smoje of Soul Eatery

Published on October 2, 2008 in Mains. Closed Tags: .