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Recipes

RECIPES FROM RISOTTO CLASS - SATURDAY 29TH MARCH 2014

NO STIR RISOTTO
Serves 4
Prep time 10 mins
Cook time 20 mins


EVOO (Extra Virgin Olive Oil)
1/2 onion or 2 shallots, chopped
1 - 2 cloves of garlic, chopped
1 C Carnaroli risotto rice
2 1/2 C Foundation Foods stock, boiling
100ml wine or Verjuice (optional)
salt and pepper
Parmigiano Reggiano or Grana Padano, grated
butter

Method
Heat a little EVO in a large pot and sauté the garlic and onion slowly (the soffrito). Add the rice, and heat through for a couple of minutes (called toasting). Add the wine and simmer till evaporated. Add the boiling stock all at once, bring it back to the simmer, and check seasoning. Simmer gently for 15 - 18 minutes by which time the rice should be cooked although still slightly firm on the inside. Remove from the heat and let sit for 2-3 minutes then add the Parmigiano and butter and stir well to release the starch creating a creamy risotto.

Suggested additions:
? Add the flesh of a quarter of a pumpkin that has been roasted, top with sage leaves fried in nut-brown butter.
? Add fennel fronds and zest and juice of 2 lemons before the final stirring and top with grilled prawns or smoked salmon.
? Add puree roasted beetroot or Fresh As beetroot powder and top with goat cheese or feta.

 

 

 

 

TRADITIONAL RISOTTO
Serves 4
Prep time 10 mins
Cook time 20 mins
EVOO
1/2 onion or 2 shallots, chopped
1 - 2 cloves of garlic, chopped
1 C Vialone Nano risotto rice
2 1/2 C Foundation Foods stock, boiling
100ml wine or Verjuice (optional)
salt and pepper
Parmigiano Reggiano or Grana Padano, grated
Butter

 

Method
Heat a little EVO in a large pot and sauté the garlic and onion slowly (the soffrito). Add the rice, and heat through for a couple of minutes (called toasting). Add the wine and simmer till evaporated. Add a ladle full of boiling stock and stir gently till liquid has evaporated. Continue adding the stock ladle full by ladle full until all the stock is used. Remove from the heat and stir in the cheese and olive oil or butter depending on your tastes.

Suggested additions:
? Add pancetta to the soffrito and finish with frozen baby peas
? Stir through gorgonzola cheese and broccoli florets at the end of cooking.
? Soak 20g of dried mushrooms, cepes, forestiere, trompettes or chanterelles 1 C of water, then use the water and the mushrooms in the risotto
? Add one sachet of squid ink after cooking the soffrito for a black risotto
? Toast a pinch of saffron threads before adding the onion and garlic to create a Milanese risotto.
? Add 1-2 Tbsp Fresh As beetroot or pumpkin powder

 

 

PUDDING RISOTTO
Serves 4
Prep time 5 mins
Cook time 30 mins
600ml milk
200ml cream
1 C Vialone Nano risotto rice
Zest of 1 orange
1 cinnamon quill
200g sugar

Method
Combine milk, cream, orange peel, cinnamon and sugar in a saucepan and bring to the simmer. Pour in the rice and stir to distribute the grains. Simmer gently for 20-25 minutes stirring from time to time. When there is still a good quantity of liquid in the rice remove from the heat. Remove the orange peel and cinnamon and leave to stand for 2-3 minutes before stirring vigorously to create a creamy finish.

Serve in warm dishes with a drizzle of chocolate or orange vincotto and a biscotti.

 

Other flavour suggestions
? Dissolve 50-80gm of liquorice in the milk for liquorice pudding risotto.
? Use lemon peel and stir through quince paste during the final stirring.
? Add 1 tsp Fresh As ginger to the milk and serve with poached rhubarb.
? For chocolate risotto add 100gm of chopped Valrhona chocolate to the milk mixture and serve with damson liqueur.
? Add 1-2 tsp of the Fresh As fruit powders and garnish with the whole fruits.

 

BISCOTTI
Prep time 5 mins
Cook time 50 mins

3/4 C sugar
2 C flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
3 eggs
11/2 C whole unblanched almonds
2 tsp vanilla extract

Pre heat the oven to 180C. In a mixing bowl combine the dry ingredients and almonds. Whisk together the eggs and vanilla and fold into the dry ingredients. Mix to form a stiff dough. Divide the dough in half and roll each piece into a log the same length as your oven tray on a floured surface. Place the logs onto the tray leaving plenty of room between them and flatten slightly. Bake for 25 minutes then remove from the oven and leave to cool. Keep the oven on. Using a bread knife slice the logs diagonally 1 cm thick. Place cut side down on the baking tray and bake for a further 15-20 minutes, until crispy. Remove from the oven and leave to cool completely before putting into an airtight container. The biscotti will stay fresh for weeks and are great with ice cream, rice pudding or to dunk in your tea or coffee.

Other flavouring ideas
Grated citrus zest, cardamom, anise, sliced stem ginger, chocolate chips.
Replace the almonds for hazelnuts, pistachio, macadamia or pine nuts.

 

 

RECIPES FROM PAELLA CLASS - SATURDAY 22ND MARCH 2014

ARROZ NEGRO
Serves 6
Prep time 10 mins
Cook time 40 mins
1 onion finely chopped
2 C calasparra rice
1.5l fish stock, heated to boiling
1/4 C white wine
2 sachet squid ink
300g squid tubes. Sliced into 1 cm rounds
1 lemon
EVO

 

In a paella or large flat bottom pan heat the oil and sear the squid tubes very briefly then remove from the pan. Sweat the onion gently till it has almost melted. Add the rice and stir to coat with oil. Add the wine, stock and squid ink. Bring to the boil, reduce to a simmer and cook for 20 -- 25 mins until most of the liquid has gone and the rice is tender. Add the squid and squeeze over the lemon juice. Turn off the heat, cover the pan and leave to sit for 5 minutes.

ALOILI

6 cloves garlic
3 Tbsp water
1 tsp Iblea fine salt
1 C pure olive oil

Using a pestle and mortar grind the garlic and salt then add the water to achieve a paste. Gradually add the oils to create a shiny sauce. This will keep in the refrigerator for 1 week.

 

 

 

 

OLIVE & CHORIZO PAELLA
Serves 4
Prep time 10 mins
Cook time 15 mins
2 - 3 tbsp extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
12 or more olives
100g chorizo sausage sliced
1 cup Calasparra rice
2 cups stock
pinch saffron
1 glass red wine
1 tin crushed tomatoes
2 - 4 tsp La Chinata paprika
salt & pepper

In a saucepan heat the stock with the saffron. In a paella pan heat the extra virgin olive oil and melt the chorizo, add the onion and garlic and cook until soft. Add the wine, cook down, then add the tomatoes and cook for a few minutes until it starts to get dry and oil appears. Add the Calasparra rice and the paprika and cook for 1 - 2 minutes. Then add the stock and bring to the boil and cook for about 10 minutes, until the rice starts to swell slightly. Season, then add the olives and simmer for another 8 - 10 minutes.
Do not stir. Rotate the pan for even cooking. Most of the liquid should be absorbed and the rice should be still slightly firm to the bite. Turn off the heat and cover with foil. Leave to sit for 5-10 minutes before serving.

 

RECIPES FROM CAFE SECRETS CLASS - SATURDAY 8TH MARCH 2014

 

SWEET MUFFINS
Makes 12
3 C flour
3 tsp baking powder
Pinch sea salt
1/2 tsp cinnamon
1/2 C sugar
130g butter
2 Tbsp golden syrup
2 eggs
1 C milk
2 mashed bananas
Additional flavours - 2C berries or diced fruit, 1C chocolate drops, 1C roughly chopped nuts

Mix the dry ingredients together in a large bowl. Melt butter and golden syrup together then add eggs, milk and mashed bananas. Mix the wet ingredients and additional flavours into the dry and mix till just combined. Spoon into muffin cases/tray and bake at 180C for 25 minutes.

SAVOURY MUFFINS
Makes 12
3C flour
3 tsp baking powder
Pinch sea salt
11/2 C grated cheese
1/2C fresh chopped herbs
2 eggs
2C milk

Additional flavours - 4 rashers cooked bacon, 1 C cooked mushrooms, 1 C cooked pumpkin, 1 C corn, 1 C cooked spinach, ½ C sauté onions or 1/2 C diced fresh capsicum

Mix the dry ingredients together in a large bowl. Mix eggs and milk together then add to dry ingredients along with cheese, herbs and chosen additions. Take care not to over mix then spoon into muffin cases/tray. Bake at 180C for 25 minutes.

 

SCONES
Makes 8
330g plain flour
75g cold butter, cubed
2 1/4 tsp baking powder
1/2 tsp salt
220-240ml milk + extra to glaze

Additional flavours - 120g grated cheese, 1/4 C chopped fresh herbs, 1/2 C chopped salami or ham, 1/2 C sultanas, 1/2 C chopped dates, or 1/2 C cooked apple + 1 tsp cinnamon.

Put dry ingredients and butter into the food processor and pulse till it resembles fine bread crumbs. Tip into a large bowl and add any additional ingredients. Add enough milk to bring together and make a soft dough. Knead briefly, then roll into a log and cut into 8 portions. Arrange on a greased tray and brush with milk. Bake at 210C for 12-15 minutes till golden brown. Remove from the oven and cool on a rack.

You can create different shapes by easing the dough into a rectangle and using a cutter dusted with flour to cut shapes, alternately spread the additional flavour over the rectangle and then roll up along the long side before cutting into 8 portions to create a pin wheel effect. You can spread the flavouring over half of the rectangle, cut down the middle and lay the second half on top of the filling before cutting into portions for a sandwich effect.

 

LEMON FRIANDS
Makes 10
160g ground almonds
1/3C cornflour
1/4C Lievito gluten free flour
1C icing sugar
1/4 tsp baking powder
4 egg whites
150g melted butter
1/2tsp pure vanilla extract
Zest of 1 lemon
Juice of 1 lemon
2 Tbsp sugar

Put the ground almonds into a bowl and sift over the dry ingredients. Using a fork lightly whisk the egg whites and butter together then add to the dry ingredients along with the vanilla and lemon zest. Mix to combine and spoon into a greased friand or muffin tin. Bake at 165C for 20-25 minutes.
Put the lemon juice and sugar together in a saucepan and simmer for 1 minute. Spoon the syrup over the friands as soon as they come out of the oven. Leave for 5-10 minutes before turning out.

ICING
2 Tbsp soft butter
2 Tbsp cream cheese
Zest of 1 lemon
250g icing sugar

Beat all the ingredients together. Pipe or spread on top of the friands when cold.

 

BRUSCHETTA TOPPINGS OR DIPS

Roast Pumpkin, semi dried tomatoes & feta
Peel and cube 1/4 of a crown pumpkin. Toss in EVO, smoked paprika, salt and pepper and roast till tender. Add semi dried tomatoes and crumbled feta.

 

Broccoli and feta
Blanch 1 head of broccoli in boiling water and then refresh in cold water. Cut into florets and then blend with 80gm mascarpone cheese, 1 Tbsp EVO and salt and pepper. Crumble over feta and fresh mint or parsley.

 

Cannellini and Borlotti bean
Finely chop 1 onion and 2 cloves of garlic. Sauté these with 1 sprig of rosemary. Add 1 tin of cannellini beans and 1 tin of borlotti beans, season with lemon zest and salt and pepper. As the beans cook mash with a fork or if you like a smooth texture blend in a processor.

 

Green pea and ricotta, feta or bocconcini
Drop 500gm of frozen peas into boiling salted water. Drain and refresh under cold water. Blend with 125g mascarpone, 1Tbsp EVO and salt and pepper. Top the pea mixture with crumbled ricotta or feta or dot with bocconcini.

 

 


RECIPES FROM BOUNTIFUL GARDEN CLASS - SATURDAY 22nd FEBRUARY 2014

 

GRAPE MUSTARD
1 kg grapes
1 C sugar
1 C Omed wine vinegar*
2 tsp mustard seeds, crushed
1-2 tsp black pepper, crushed
Peel from 1 lemon
Sea salt

Pluck the grapes from the stalk and wash thoroughly. Blend in a food processor if using seeded grapes. Pour grapes into a saucepan along with the remaining ingredients - if using red grapes use Cabernet Sauvignon vinegar - if white grapes use Chardonnay vinegar. Bring to the simmer and cook for 50 minutes till reduced and syrupy. Stir in 1 Tbsp sea salt then pour into sterilised jars, put on lid and turn the jar upside down on the bench till cold. Serve with cold meats or cheese.

PRESERVED LEMONS
8-10 lemons
1/2 C sea salt
Extra lemon juice
Aromats - bay leaf, cinnamon, chilli, peppercorn

Wash the lemons then cut almost into quarters lengthwise. Put 1 Tbsp of salt into the bottom of each sterilised jar. Pack salt inside each lemon then pack the lemons into the jars. Add aromats and 1 more Tbsp of salt to each jar. Top up with extra lemon juice and seal the jar. Leave for 3 weeks before using (but ideally up to 2 months) and once opened refrigerate.


COURGETTE RELISH
3 courgettes, grated
1 onion, finely diced
2 cloves garlic, crushed
1 bunch fresh fennel or dill fronds, chopped
Or 2 tsp Fresh As dill powder
1/2 tsp Spice Trader chilli flakes
1/2 tsp Spice Trader yellow mustard seeds
2 Tbsp sea salt
Grape or oak leaf

Combine all the ingredients except the leaf in a large bowl and pound to release the juices. Transfer to sterilised jars and press down ensuring the brine comes over the top of the courgettes. Leave a 2cm breathing space. Place on the grape leaf and then put a weight on top. Screw on the lid and leave in a warm place for 3-10 days - burping the jar for the first few days to release the gas. Remove the weight and screw the lid on. Store for up to 6 months.

ONION JAM
2 onions finely sliced
2 cloves garlic sliced
EVO
Bunch thyme, tied together with string
1/2 C brown sugar
150ml Giusti balsamic vinegar (premio)

Put the first 4 ingredients in a saucepan and bring to a medium heat. Cook gently for a good 20 minutes till the onions are translucent. Remove the thyme and add the sugar and vinegar. Increase the heat, cook quickly until the vinegar has reduced and the onions are getting sticky. Spoon into a sterilised jar and keep up to 1 month in the fridge.


LOW SUGAR FRUIT JAM

500g fresh ripe fruit (we used plums)
250g sugar
5g pectin
1/4C lemon juice

Remove stones from the fruit and cut into pieces. Place in a heavy bottom saucepan with the lemon juice and pectin and bring to the boil. Add the sugar and bring back to the boil and keep at a rolling boil for 5 minutes. Do the jam set test before removing from the heat.* When it reaches setting point remove from the heat and leave to sit for 5 minutes to distribute the fruit. Pour into sterilised jars and screw on the lids. Place the jars into a large pot and cover with boiling water. Bring up to the boil and simmer for 5 minutes.* Remove the jars and leave to cool.

- To sterilise jars and lids place in a pot of water and boil for 5 minutes - leave the jars in the water till they are ready to be filled so that hot jam goes into hot jars.
- To test if jam will set take a teaspoon full of jam and pour it on to a cold saucer - place the saucer in the fridge for a couple of minutes. A skin should form on the jam and it should wrinkle when you move it with a spoon.
- Jars of jam are returned to a pot of water and boiled for 5 minutes to ensure the lids seal, any air is pushed out of the jar ensuring the jam does not discolour or mould begins to grow.

BEETROOT JAM
250g cooked beetroot, cubed or grated
1 red onion finely sliced
2 Tbsp EVO
80ml Omed Cab Sav vinegar
2-3 Tbsp honey
1/3 C water
1 tsp sea salt

Sauté the onion in the EVO for 10 minutes till soft. Add the rest of the ingredients. Bring to the boil and simmer for 10 minutes. Pour into hot sterilised jars and put on the lid. Put into a large saucepan and add hot water. Bring to the boil and simmer for 15 minutes. Remove carefully from the water and leave to cool. May be stored for up to six months.

PRESERVED FRUIT
1.5kg fresh fruit
1l water
500g sugar + additional flavourings (cinnamon quills, star anise, sliced stem ginger, cardamon)

Ensure the fruit is washed, peeled (if required), stones removed. Gently heat the sugar, water and flavourings together till the sugar dissolves then boil for 2 minutes. Remove from the heat and cool. Neatly arrange the fruit in sterilised jars and fill with the syrup. Place on the lids then place the jars in a tall saucepan. Cover with cold water and bring to the boil. Once boiling reduce to a simmer and cook for 30 minutes. Carefully remove the jars from the water and leave to cool. Store for up to 6 months, once opened use within 1 week.

 

 

 

RECIPES FROM BBQ CLASS - SATURDAY 15th FEBRUARY 2014

SMOKED TOMATOES
Serves 4
Prep time 10 mins
Cook time 40 mins
4 vine tomatoes
NZ Manuka liquid smoke
Sea salt

Slice the tomatoes in half lengthwise. Place on a rack and then onto a drip tray. Sprinkle liberally with sea salt and spritz with liquid smoke. Place the tray onto the bbq and lower the lid. Cook slowly for 20 and re spritz with liquid smoked. Cook for a further 10 minutes.

 

BBQ CORN

4 cobs corn, peeled
50g melted butter
1 tsp La Chinata smoked paprika
80g pecorino, grated
1 lime cut into wedges
Tierra Brava habanero or chipotle sauce

Simmer corn in salted water for 15 minutes till tender. Drain and leave to dry. Brush with melted butter before putting on the BBQ. When nicely charred remove and brush with more butter. Sprinkle with smoked paprika then roll in pecorino. Serve with lime wedges and the hot sauce.

POMEGRANATE DRESSING
Makes 1/2 C

130ml EVO
50ml Omed cabernet sauvignon vinegar
20ml pomegranate molasses
Sea salt and pepper

Combine all the ingredients in a jar and shake to emulsify. Adjust seasoning with salt and pepper. The dressing should be sweet, tart and salty. Use over sliced crunchy vegetables such as cucumber, carrots and celery.

 

CAJUN DRY SEASONING
This is a great dry rub to create 'blackened' chicken or fish or try it on eggplant or kumara for a vegetarian option. Reduce the chilli if you find it too hot.

2 tsp Fresh As thyme powder
1 tsp Fresh As oregano powder
1 tsp Fresh As garlic powder
1 tsp Fresh As chilli powder
2 tsp La Chinata sweet smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
2 Tbsp EVO
Juice of 1 lemon

Mix all together and massage into your meat. Cook fish or chicken fillets on a hot BBQ 3-4 minutes each side. Makes enough for 6 fillets

BBQ MARINADES

Marinades do a number of jobs - tenderise, add flavour, add colour, add texture and retain moisture. Choose a pre cook marinade to tenderise and infuse flavour, choose a basting marinade to add flavour, moisture and texture. The addition of acid (lemon/lime juice, verjuice or vinegar) will help tenderise meat breaking down connective tissue. Ingredients high in sugar are best used for basting marinades as they burn easily, brush on during the later stages of cooking.

PRE COOK MARINADES

- Simon Johnson Thai marinade - just spoon from the jar directly onto chicken or fish and leave for up to 2 hours.
- Achiote paste mixed with EVO.
- Blitz together a paste of fresh garlic, green herbs, sea salt and oil for red meats
- Blend together pineapple or mango with star anise, pink pepper corns, chilli flakes and cumin. Add the juice of 1 lemon and 1-2 Tbsp of EVO for white meats.

BASTING MARINADES
- Blend together tomato sauce, Worcestershire sauce, EVO, cider vinegar and sautéed onions with any spices you like and use to baste onto whole pieces of meat such as ribs, chicken breasts, lamb shoulder, every 20-30 minutes during cooking.

GRILLED FRUIT

This recipe works well with stone fruit, bananas, or pineapple. Remove the skin and any stones or seeds from the fruit. Make individual parcels using squares of tinfoil. Place a portion of fruit on the foil then top with any of the following combinations.

Bring the edges of the tinfoil together to form a parcel and place on top of your bbq hot plate or rack and cook for 10-15 minutes. Remove and leave to cool for a couple of minutes. Serve with ice cream, mascarpone or ricotta and drizzle with vincotto.

Topping ideas
- Opies stem ginger in syrup - cut the ginger into smaller pieces and add along with some of the syrup
- Heilala vanilla bean syrup
- Dust on cinnamon and Valrhona gru de cacao (cocoa nibs)
- Sprinkle over piloncillo sugar and chardonnay vinegar, finish with chopped roasted hazelnuts
- Sprinkle over piloncillo sugar, crushed pink peppercorns and ground cardamom.
- For texture add roasted chopped hazelnuts or almonds, roughly crushed gingernut or amaretti biscuits.

 

 

 

 

 

RECIPES FROM CHRISTMAS CLASS - SATURDAY 30TH NOVEMBER 2013

HAM GLAZE


3/4 C orange marmalade
3/4 C piloncillo or brown sugar
2 Tbsp fig vincotto
3 Tbsp wholegrain mustard 1C Reisling or Cab Sav Verjuice

Remove the skin from the cooked ham and score the fat in a diamond pattern. Place the ham in an oven pan and surround with Verjuice. Mix the remaining ingredients together and smear on the ham. Cover and bake in the oven at 180C for 1 hour, basting at regular intervals. Remove the cover for the final 15 minutes of cooking to achieve a caramelised and golden glaze. An 8-9kg ham on the bone will feed up to 40 people.

 

WATERMELON, FETA, MINT SALAD


1/4 watermelon
150g Zany Zeus classic feta
1 bunch mint leaves
EVO
Freshly ground black pepper

Remove the skin from the water melon and cut into 3cm cubes or slices. Arrange a layer of watermelon on a large platter. Crumble over half of the feta and scatter over half of the mint leaves. Season with black pepper and a drizzle of EVO before repeating the process with the remaining ingredients. Serve at room temperature.


CHICKEN MOUSSE WITH TRUFFLE
Prep time 30 mins
Cook time 20 mins

300gm chicken breasts
100ml chicken stock
300ml cream
1 Tbsp Salt
1-2 Tbsp Tetsuya's truffle salsa

Remove any skin or fat from the chicken breasts. Process the chicken to a smooth paste in a food processor. Place in the fridge for 15 minutes.
Reduce 100ml chicken stock until syrupy and add a little cream. Strain, and allow to cool.
Return the chicken to the processor. With the motor running, add half the cream. Stop the machine and scrape down the sides. Then add the remaining cream and cooled stock and the salt and combine to form a smooth paste.
Bring a small pot of water to the simmer and drop in a teaspoon full of the mousse. Poach for 2-3 minutes and then taste - adjust the seasoning if required. Put the mousse in the fridge for a further 15 minutes.
Spread a sheet of cling film on the chopping board then spread the mousse onto the cling film in a rectangular shape. Thinly spread the truffle salsa on top and then roll up along the long side. Twist the ends of the cling film tightly and then steam or poach the mousse for 10-15 minutes till just firm. Leave to rest before slicing.

 

CHRISTMAS CIGARS
Prep time 15 mins
Cook time 50 mins


Zest of 1 Orange
Zest of 1 Lemon
750g pears, peeled cored and finely chopped
250g sugar
100g craisins
130g currants
50g glace ginger, chopped
60g flaked almonds
Juice of 1 lemon
Juice of 1 orange
1 tsp each cloves, cinnamon, nutmeg, cardamom
2 Tbsp brandy

1 pkt Brik pastry

Put all of the ingredients except the brandy in a saucepan and bring to the simmer. Simmer for 40 minutes stirring from time to time to prevent sticking. Remove from the heat and add the brandy.

Cut the brik pastry into 8 or 4 wedges. Brush the cut edges with warm water. Put a spoonful of Christmas mince in the centre towards the rounded part of the wedge. Fold the pastry over once to encase the mince then wrap each side over. Brush the remaining pastry with warm water and roll up the cigar. The bigger the wedge the longer the cigar will be. Place on an oven tray and bake at 180C for 10 minutes till golden.

 

MINTED BUTTER

125g Lewis Road butter
1 tsp Fresh As Garden mint

Mash the butter with the mint and press into a butter dish to serve. Alternatively make batches to stir through new potatoes - other options are dill, tarragon or thyme.

 

CHOCOLATE PUDDING TRUFFLES

125g Valrhona Caraibe 66%
50ml fresh cream
1/2 tsp Vanilla extract
10g Lewis Road butter
1 tsp Xmas spice mix (optional)
1/2 C icing sugar
Candied citron and cherries

Melt the chocolate in the microwave in 10 second bursts, stirring well after each burst. Mash the butter till soft then mix into the melted chocolate. Add the cream and vanilla and beat well. Pour into a dish and refrigerate till firm. Shape into walnut sized balls and leave to set again. Mix icing sugar with a little water to achieve a thin paste. Decorate the truffle to look like a Christmas pudding and stud the top with slices of candied citron and cherries to represent holly and berries.


BUTTER CREAM ICING

100g Lewis Road butter
200g icing sugar
Splash milk

Beat the ingredients all together adding a little more milk if the mixture becomes too stiff. Additional flavours may be added - citrus zest, chocolate, Fresh As freeze dried fruit powders.

 

CAKE POPS

300g left over cake of choice
300g butter cream icing
200g Valrhona chocolate
Musubi skewer
Icing sugar
Candied citron and cherries to decorate

Crumble up the cake and mix with an equal quantity of butter cream icing. Roll into balls. Melt 2/3 of the chocolate in 10 second bursts in the microwave stirring each time. Add the remaining chocolate. Remove the knotted ends from the skewer. Dip the straight end into the melted chocolate and insert into the cake ball. Dip balls into melted chocolate. Leave to firm up then decorate as for chocolate pudding truffles.

 

PANETTONE TRIFLE

450g panettone cut into 3cm cubes
100ml Brandy or syrup from Griottines
800g fresh berries or 350g jar Griottines (cherries)
250g Zany Zeus mascarpone
2C crème Anglaise - recipe below
1/3 C icing sugar
Valrhona cacao nibs to decorate
Pariya vanilla pashmak

Drizzle the panettone with the alcohol or syrup and stand 10 minutes. Sprinkle 1Tbsp of icing sugar over the fresh berries if using and stand 10 minutes. Whisk the mascarpone to loosen then whisk in the crème Anglaise and icing sugar till smooth. Select your presentation dish and begin with a layer of panettone, then custard then berries/cherries, repeat the process with another layer if using a tall bowl. Garnish with chocolate pearls and top with pashmak just before serving.

Creme Anglaise
2 C milk
1/4C sugar
3 egg yolks
2 tsp cornflour
1 tsp vanilla extract

Put the milk into a saucepan and bring to the boil. Whisk together the sugar, egg yolks, cornflour and vanilla then whisk on a little of the hot milk before pouring in the remaining milk. Wash the saucepan and return the custard to the pan. Gently bring to a simmer then turn off the heat. Leave to cool before using in trifle.

 

RECIPES FROM EDIBLE GIFTS CLASS - SATURDAY 23RD NOVEMBER 2013

 

CHRISTMAS SPICE MIX


4 tsp ground cinnamon

4 tsp ground allspice

2 tsp ground cloves

2 tsp ground ginger

1 tsp ground nutmeg

Combine spices together and put into small decorative jars or canisters. Add to shortbread, stir through vanilla ice cream or lightly whipped cream. Or add to 1 C of water and bring to the simmer, allow the aroma to fill the house.

 

MARINATED MUSHROOMS


3 cloves garlic, sliced

1/3 C olive oil

500g mushrooms

3 Tbsp balsamic vinegar

3 Tbsp wine


Warm the olive oil in a saucepan and sauté the garlic without colouring. Add the mushrooms and cook for 2 minutes. Add the balsamic vinegar and wine and simmer for 2 minutes. Season with salt and pepper and add any addition seasoning such as rosemary, chilli, thyme or juniper berries. Pour into sterilised jars. Serve at room temperature.

 

CHOCOLATE FUDGE SAUCE


4 Tbsp butter
125g semi sweet chocolate, Valrhona 66% Caraibe
3 Tbsp cocoa
1/2 C sugar
2 Tbsp honey
2/3 C boiling water
1/4 tsp Maldon salt

Melt butter, chocolate and cocoa in a saucepan till smooth. Whisk in the sugar and honey then boiling water. Return to the heat and cook till the sugar dissolves stirring all the time. When the sugar is dissolved stop stirring and simmer 3-4 minutes. Remove from heat and add the salt before pouring into sterilised jars. Will keep for 2-3 weeks.

 

SALTED COFFEE CARAMEL SAUCE

5 Tbsp butter
1/2 C brown sugar or piloncillo
2/3 C cream
1 tsp Nielsen Massey coffee extract
1 tsp Maldon salt
2 tsp Nielsen Massey vanilla extract

Melt butter in a saucepan then add sugar, cream, coffee extract and salt. Bring to simmer stirring constantly until the sugar is dissolved. Stop stirring and simmer for 3 minutes. Remove from the heat and stir in the vanilla extract then pour into sterilised jars. Will keep for 2-3 weeks.

 

ROASTED ALMONDS


1 C blanched almonds
1 Tbsp Seresin orange olive oil
1/2 tsp La Chinata sweet smoked paprika
1/2 tsp Maldon sea salt

Combine all the ingredients together and roast for 15 minutes at 180C till fragrant and golden. Remove from the oven and when cool pour into wooden cones, wrap in tissue or cellophane and tie with a ribbon.

 

ROASTED MARINATED OLIVES


3 jars of your favourite olives, green and black
1 jar Mas Portell pickled garlic
1 preserved lemon, sliced
2 Tbsp Vincotto
2 Tbsp EVO
1 sprig rosemary or 1 tsp chilli flakes.

Drain the brine from the olives. Combine all the ingredients. Distribute between sterilised jars and include a neck tag with the following instructions. Please keep in the fridge. Heat the oven to 200C, place the marinated olives on a tray and roast for 5 minutes, cool a little before serving.

 

CHOCOLATE XMAS TREES OR STARS


200g Valrhona Ivoire or Opalys
Kuromoji skewers
Disposable piping bag
Baking paper

Melt half the chocolate in a microwave proof bowl on high in 10 second bursts, stirring after each burst until the chocolate is just melted. Add the remaining chocolate and stir until it is all melted.
Draw your tree design onto the baking paper and then turn the paper over. Stand the piping bag in a tall glass and pour in the melted chocolate. Snip the end of the piping bag and pipe along the outline of the design then fill it in. Lay a skewer on the chocolate and pipe another layer over the top to cover the skewer completely. Leave to cool and set. Decorate with gold or silver leaf at the points.

 

FLAVOURED BUTTER or SALT IDEAS
Citrus - zest of orange, lemon or lime
Herb - rosemary, mint, lemon grass, dill
Zing - red peppercorns, chilli flakes, ginger powder
Porcini - porcini powder or chopped dried porcini
Present in a ramekin with a butter knife or salt spoon attached.

 

RECIPES FROM MEXICAN CLASS - SATURDAY 9TH NOVEMBER 2013

 

TORTILLAS
Serves 4

Prep time 15 mins Cook time 15 mins
250g La Bocca locca corn masa
150ml hot water
1 tsp salt

Put the water and salt into a bowl and rain in the masa mixing all the time with your hand. Bring the dough together - it should still be sticky then leave to sit for 5 mins covered with a damp cloth. Divide the dough it even sized balls and cover with a damp cloth. Place a ball between two sheets of baking paper and using a press or a rolling pin roll the tortilla out to ¼ cm thick. For soft tortillas cook each couple a couple of minutes each side in a dry fry pan - for crisp tortillas shallow fry them in oil.

ONION RELISH
Serves 4

Prep time 10 mins
1 onion finely chopped
1 handful coriander finely chopped
Juice and zest of 1 lime
2 Tbsp of Seresin lime infused olive oil

Combine all the ingredients together and leave to develop for 30 minutes before using. May be stored up to 2 days in the fridge.

 

PORK IN ADOBO SAUCE
Serves 4

Prep time 10 mins
Cook time 40 mins
600g pork shoulder
2-3 Ancho chillies
1 C boiling water
2 tsp Mexican oregano
2 tsp cumin
1/2 onion
3 cloves garlic

Dry toast the ancho chillies in a fry pan then remove and pour the boiling water onto the chillies then leave to soak for 30 minutes to soften the chillies.
Put the chillies, water and the remaining ingredients in a blender and puree to a paste.
Dice the pork shoulder and brown in a casserole or cazuela dish. Add the adobo sauce bring to the simmer, cover and cook gently for 40 - 50 minutes till the pork is tender.

 

MARINATED PINEAPPLE OR MANGO
Serves 4-6

Prep time 10 mins
1 pineapple
4 Tbsp Piloncillo sugar
2 Tbsp Banana vinegar
Cut the skin from the pineapple, slice then remove the core - alternatively cut the pineapple into bite sized pieces. Place in a non reactive bowl. Mix together the sugar and vinegar and pour over the pineapple. Leave to macerate overnight.

PANAMA RADISH SALAD
Serves 4-6

Prep time 10 mins

3 bunches radishes, thinly sliced
1 small onion, finely chopped
1 large tomato, peeled and finely chopped
1 tsp Fresh As mint powder or 3 sprigs fresh mint
2 Tbsp Seresin lemon oil

Combine all the ingredients together in a bowl.

 

GREEN SALAD
Serves 4-6

Prep time 10 mins

1 iceberg lettuce
3 oranges
3 avocado
1 bunch coriander, chopped or picked
1 tsp chilli flakes
2 shallots, finely chopped
Juice and zest of 2 limes
Olive oil

Thinly slice the iceberg lettuce. Cut the peel from the oranges, quarter and slice. Remove the skin and seed from the avocado and slice. Combine all the ingredients in a large bowl, dress with the oil and then gently toss together.

 

MOLE SAUCE
Serves 6

Prep time 40 mins

3 Ancho chillies
EVO
1 onion finely chopped
1 clove garlic finely chopped
1/4 tsp each cinnamon, cloves, cumin, coriander, anise seed, Mexican oregano
1/3 C sliced almonds, or pumpkin seeds
2 tomatoes chopped
1/4 C raisins
1Tbsp toasted sesame seeds
2 pickled lime quarters
1 tsp salt
1 C boiling water
30g Mexican chocolate, grated

Remove the seeds and stem on the chillies and soak in the boiling water for 30 minutes to soften.
Heat a sauté pan, add oil then sauté the onion and garlic till softened, add the spices and herb and cook for a further 30 seconds.
Put the softened chillies into the blender and puree to a paste. Add the sautéed ingredients and all remaining ingredients then puree again till smooth. Add extra water to achieve a sauce consistency. Serve with chicken, pork or beef in tortillas.

 

 

RECIPES FROM FISH CLASS - SATURDAY 21 SEPTEMBER

Anchovy Sticks

100gm Mercato puff pastry
Talatta anchovy paste
1 egg beaten with a little milk

Roll the pastry out in a rectangle shape till1/4 cm thick. Brush with egg wash. Using your tube of anchovy paste create three rows of paste equal distance over the first half of the pastry. Gently fold the other half of the pastry over the top and press down to seal between the rows of paste. Brush the top of the pastry with egg wash and rest in the fridge for 30 minutes. Remove from the fridge and cut into fingers. Place on a tray and bake at 180C for 10 minutes until crisp and golden.

Anchovy Dressing

1/2 C Olitalia Pure oil
4 Tbsp Forum Cabernet Sauvignon vinegar
1/2 tsp Edmund Fallot Dijon mustard
1 46gm tin Talatta or Ortiz anchovies
4 tsp Spanish onion finely diced
1 Tbsp parsley, finely chopped
Maldon sea salt
ground black pepper

Pound all ingredients together with a mortar and pestle until the anchovies are blended into a puree. Season with salt and pepper to taste.
Use as a dressing for pasta, rice, potatoes, tomatoes and other vegetables, as a sauce for meat and also delicious to dunk pieces of bread into & nibble!

Baby Sardines on Toast

Serves: 2

1 tin Connetable Petites Sardines
1 Le Panier baguette or Rachel Scott ciabatta
2 Tbsp EVO
2 Tbsp Sabato Tomato Bruschetta
1 tsp aged vinegar - balsamic, sherry or cava

Slice the baguette or ciabatta, drizzle with EVO and toast in a pan or under the grill. When cool spoon on the tomato brushcetta then top with the baby sardines. Finish with a splash of your best aged vinegar.

Tuna Salad

Serves: 4

300gm new potatoes, boiled and sliced
1 red onion, finely sliced
16 pitted green olives
1 x 300gm tin Callipo tuna in olive oil
2 tsp Alexandra's aromatic dukkah
2 Tbsp white balsamic

First blanch the onion by pouring boiling water on it then refreshing under cold water. Combine the potatoes, onion, olives and tuna in oil with the vinegar. Serve onto plates and finish with a sprinkle of dukkah.

Arroz Negro with Baked Salmon

Serves: 6

1 onion finely chopped
2 C calasparra rice
1.5l fish stock, heated to boiling
1/4 C Riesling verjuice
2 sachet squid ink
1 lemon
EVO
3-4 fennel bulbs
2 tsp Fennel seeds
1 C Riesling verjuice
600gm Stewart Island smoked salmon

In a paella sweat the onion gently till it has almost melted. Add the rice and stir to coat with oil. Add the verjuice, stock and squid ink. Bring to the boil, reduce to a simmer and cook for 20 -- 25 mins until most of the liquid has gone and the rice is tender. Squeeze over the lemon juice. Turn off the heat, cover the pan and leave to sit for 5 minutes.
For the baked salmon. Select an oven proof ceramic baking dish. Thinly slice the fennel bulb and place in the bottom of the dish. Add the fennel seeds and verjuice then top with the salmon. Cover with foil and bake in the oven for 20 minutes at 180C. Remove from the oven and serve alongside the rice.

 

Salt Cod Brandade

Serves: 6

200g Salt Cod
2 tins Divella Cannelini beans
2 bay leaves
500ml milk
6 Spice trader white pepper corns
4 cloves garlic
3 Tbsp chopped parsley
EVO
1 jar El Navarrico whole piquilla peppers
2 tsp Romulo sherry vinegar
1 disposable piping bag

Place the salt cod skin side up in stainless steel bowl and cover with cold water. Soak for 24 - 48 hours changing the water 4 times.

Place the salt cod in a pan with the milk, bay leaves and pepper corns, garlic and bring to a gently simmer. Turn off the heat and cool in the milk.
Remove the skin and bones from the cod and flake the flesh into pieces. Put beans, cod, garlic and parsley together in blender and pulse until just combined - add some of the milk and a liberal amount of EVO to achieve a silken paste.
Put the brandade into the piping bag and fill the piquilla peppers. Place in an oven proof dish, drizzle with sherry vinegar and bake till warm.


RECIPES FROM PASTRY COOKING CLASS - SATURDAY 28 SEPTEMBER

 

Sweet Pastry

170g butter softened
100g icing sugar
Pinch salt
2 egg yolks
1 drop vanilla extract
250g flour

Beat the butter till light and fluffy then work in the icing sugar and salt. Add the egg yolks and mix well. Sift over the flour and work in using a wooden spoon, when fully amalgamated work in the vanilla extract.
Wrap in greaseproof or cling film and store in the fridge up to 3 days. Roll out between two sheets of baking paper.

Short Crust Pastry

2 C flour
1 tsp salt
225g cold butter
1/4 C iced water

Put the flour, salt and butter into a processor and mill until it looks like breadcrumbs. With the blades running pour in the water and process till the dough is just combined. Remove from the processor and form into a ball. Wrap in cling film and rest in the fridge for 30 minutes. Roll out and line your tart dish. Put back in the fridge for another 30 minutes. Line with baking paper and pie weights and bake blind in the oven at 190C till golden on the edges. Remove from the oven and take out the weights and baking paper and return the tart shell to the oven till the inside is crisp and golden. Leave to cool completely before adding filling and baking.

Choux Pastry

Makes 24

100g butter
250ml water
1 tsp salt
2 tsp sugar (for sweet choux)
130g flour
4 eggs

In a saucepan melt the butter with the water, salt and sugar. Bring to the simmer once the butter has melted and immediately remove from the heat. Add the flour all at once and stir to combine. Return back to a gentle heat and cook for a couple of minutes till a stiff dough forms and leaves the sides of the pan easily. Add the eggs one at a time beating well after each addition. Put the mix into a piping bag and pipe golf ball sized domes onto an oven tray. Place in a preheated oven at 220C for 10 minutes then reduce the heat to 180C and continue to cook for another 10 minutes until the profiteroles are golden and crisp. Remove from the oven and leave to cool.

Savoury variations:
Add 1/4 C finely grated parmesan to the mixture when adding the eggs.
Replace some of the flour with walnut flour
Add finely chopped spinach or freeze dried herbs to the mix

Savoury fillings:
Mascarpone with truffle salsa
Creme fraiche with smoked salmon
Puree of peas, broad beans and asparagus
Bechamel sauce with cheese

CREME PATISSIERE
(Confectioners Custard or Pastry Cream)
125g sugar
4 egg yolks
60gm flour or cornflour
500ml milk

Bring the milk to the simmer. In a bowl whisk together the sugar and eggs and add the flour. Pour on a little of the hot milk to loosen the mix then add all of the milk. Return to the saucepan and cook for 5-8 minutes until thickened. Remove from the heat and pour into a container - immediately cover the top with cling film to prevent a skin forming.

Variations:
Coffee - add 2 Tbsp coffee extract
Apple - combine 1/2 C pastry cream with 1C of thick apple puree
Chocolate - add 100g melted chocolate to the pastry cream
Orange - add 4 Tbsp orange blossom water to the pastry cream
Fruit - add 2 Tbsp of Fresh As freeze dried fruit powder to the pastry cream - passion, pineapple, strawberry, raspberry, plum, mango

 

CHIBOUST
1 quantity creme patissiere, still warm
3 sheets leaf gelatine
4 egg whites

Soak the leaf gelatin in cold water to soften. As the creme patissiere comes off the heat stir through the gelatin. Whisk the egg whites till stiff. Fold the crème patissiere and egg whites together. The mixture can be set into moulds or a tray and chilled or frozen or can be piped into choux pastries or a sweet pastry case.

BRIK PASTRY
Sheets of brik pastry can be used in a variety of ways: folded, rolled, in a papillote, purses, sweet, savoury, filled, as a main dish or as a dessert.

A hint: brush the inside of the brik with melted butter or olive oil to make folding easier.
Cooking: cook in a frying pan with a dash of hot oil, or in a pre-heated oven at 180C for 8 to 10 minutes until they are nicely browned.

SAVOURY IDEAS
- Chorizo , potato and roasted pepper filling served with JLC Moroccan chutney
- Roquefort, pears, rocket and muscatel parcels
- Make a salad holder by arranging the brik in a muffin tin and baking in the oven
- Tajine spiced minced lamb, eggplant and sumac filling with pomegranate molasses
- Tuna, capers, smoked paprika, lemon, parsley and olive oil
- Spinach, potato, pecorino
- Make crisps by brushing with olive oil then layering with prosciutto di parma, finely grated pecorino and rosemary, cut into wedges and baked

SWEET IDEAS
- Combine creme fraiche with raspberries and dust with icing sugar
- Fry Brik in hazelnut oil then layer with pastry cream, crushed hazelnuts and Putake honey
- Brush Brik with melted butter and cocoa and bake in the oven in a chosen shape