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Recipes

RECIPES FROM SATURDAY 22nd NOVEMBER - CHRISTMAS

HAM GLAZE
3/4 C orange marmalade
3/4 C piloncillo or brown sugar
2 Tbsp Pukara caramelised fig balsamic
3 Tbsp wholegrain mustard
1C 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.

MINTED BUTTER
125g fresh butter
2 tsp Fresh As Garden mint
Whip the ingredients together and leave to sit for 30 minutes for flavours to develop. Try a variation with dill or tarragon.

THAI BUTTER
125g fresh butter
1 tsp Fresh As kaffir lime powder
½ tsp Fresh As lemon grass powder
¼ tsp each Fresh As chilli powder, coriander powder
Whip ingredients together and leave to sit for 30 minutes for flavours to develop.

PRAWN COCKTAIL
Serves 4
Prep time 15 minutes
400g cooked, peeled shrimps or prawns
5 Tbsp mayonnaise
2 Tbsp tomato paste
1 Tbsp horseradish sauce
1/2 tsp harissa
Lemon juice
Salt and pepper
1/2 tsp Smoked or sweet paprika (optional)
Iceberg lettuce

Retain 4 of the outer lettuce leaves to use as cups or liners within your cocktail glass. Finely slice enough lettuce to create a bed in the bottom of each glass. Rinse prawns/shrimps under cold water and pat dry in a clean tea towel.
In a bowl combine mayonnaise, tomato paste, horseradish, harissa, salt and pepper and juice of 1 lemon and paprika if using. Taste and add more lemon juice if required to give a slightly acid note (prawns, tomato paste and horseradish are all quite sweet, so salt and lemon juice are your balancing ingredients).
Stir 2/3 of the sauce through the prawns. Arrange the prawns in the cocktail glass and spoon over the remaining sauce.

 

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
150g 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.

 

CHRISTMAS TRIFLE


400g savoiardi (lady finger) biscuits
500ml water simmered with 250g sugar, then cooled
2 Tbsp vanilla, chocolate, rose or almond extract
100ml Brandy or syrup from Morello cherries
1 Tbsp icing sugar
800g fresh berries or 330g jar Morello cherries
250g Zany Zeus mascarpone
2C crème Anglaise - recipe below
Cocoa nibs and hazelnut praline to decorate

Combine the sugar syrup, extract and Brandy in a shallow dish. Sprinkle 1 Tbsp of icing sugar over the fresh berries if using and stand 10 minutes. Whisk the mascarpone to loosen then whisk in the crème Anglaise till smooth. Place a number of the lady finger biscuits into the syrup to soak for 2-3 minutes. Place the first layer of biscuits in your dish, then custard then berries/cherries, repeat the process with more layers when using a tall bowl. Garnish with cocoa nibs and hazelnut praline.


Crème Anglaise
2 C milk
1/4 C 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 SATURDAY 20TH SEPTEMBER - MOROCCAN

 

CHERMOULA FISH TAGINE
Serves 4
Prep time 1 hr 10 mins
Cook time 45 mins
800g firm fleshed fish
4 Tbsp SJ chermoula paste
1 preserved lemon
300g carrots
300g waxy potatoes
3 Tbsp EVO
300g acid free tomatoes
1 Tbsp sliced almonds, toasted
2 Tbsp fresh coriander

Cut the fish into 4 portions and rub with the chermoula paste - leave to marinade for 1 hour. Peel and slice the carrots. Peel and quarter the tomatoes. Peel and slice the potatoes. Slice the preserved lemon.
Lay the carrots in the bottom of a tagine or oven proof dish. Then place the fish on the top. Then layer on the preserved lemon, followed by potatoes and lastly the tomatoes. Pour over the olive oil. Cover and bake at 180C in the oven or simmer on the stove top for 45 mins.
Finish with sliced almonds and freshly chopped coriander.

 

LAMB AND SWEET POTATO TAGINE
Serves 4
Prep time 10 mins
Cook time 50 mins

1 Tbsp EVO
700gm lamb shoulder diced
2 red onions, cut into wedges
2 cinnamon quills
1 tsp ground ginger
2 tsp ground cumin
1 tsp sweet paprika
1/2 tsp turmeric
1 large kumara peeled & cut into 4cm dice
3 C SG lamb stock
2 Tbsp honey
1/2 C green olives
1 C SJ cous cous
1/2 C coriander leaves

Preheat the oven to 150C. Heat the oil in an oven proof dish and brown the lamb in two batches then remove to a plate. Add onion to the pan, cook for 2 minutes to lightly brown. Add cinnamon, ginger, cumin, paprika and turmeric. Cook for 1 minute till aromatic. Return the lamb to the pan along with the kumara and 2 C of lamb stock.
Bake in the oven covered for 30 minutes until the lamb is tender and the sauce has thickened a little. Add the honey and olives and season to taste.
Put the cous cous in a heat proof bowl. Bring remaining stock to the boil then pour it over the cous cous. Leave to stand for 5 minutes then separate the grains with a fork.

MOGHRABIEH WITH POMEGRANATE & LEMON
Serves 4
Prep time 20 mins
Cook time 45 mins

250g moghrabieh (Israeli cous cous)
2 Tbsp caraway seeds
5 Tbsp EVO
6 cloves garlic, sliced
1 C SG vegetable stock
1 roasted capsicum
1/2 preserved lemon rind
30g pinenuts, toasted
1 whole pomegranate or 5 Tbsp pomegranate molasses
2 handfuls, coriander or parsley leaves, torn

 

Bring a large pot of salted water to the boil. Add the moghrabieh and simmer for 15 - 20 mins till al dente. Remove from the heat, drain and wash under cold water.
Dry toast the caraway seeds in a sauté pan. Add the EVO and garlic and sauté till softened. Add the mograbieh, pepper and lemon then the stock. Simmer for 10 minutes till all of the stock has been absorbed. Remove from the heat and stir through the pine nuts, pomegranate and herbs.

 

BRIK PASTRY WITH TUNA & EGG
Serves 4
Prep time 10 mins
Cook time 10 mins
250ml olive oil
4 brik pastry
6 sprigs mint
4 spring onions chopped
2 tsp salted capers, soaked
200g tuna in oil
4 large eggs
Salt flakes
Pepper
Harissa

Heat the oil to a medium heat in a deep frying pan.
Use a small shallow bowl as a mould, lay a pastry round over the top, pushing it in gently to form a depression.
Fill the depression with a quarter of the mint, spring onions, capers and tuna then make a little dip in the filling and crack in the egg. Season well. Fold two opposing sides in and then fold both ends over so you have a square parcel with folds overlapping.
Quickly tip the parcel out and place in the hot oil with the folded side down - it will seal quite quickly. Fry for about two mins on each side or until golden brown.
Serve with harissa on the side.

 

 

RECIPES FROM SATURDAY 6TH SEPTEMBER - THAI

SIMON JOHNSON THAI CHICKEN SKEWERS

Serves 4-6
Prep time 10 mins + 2 hours marinating
Cook time 10 mins

600g chicken breast cut into cubes or strips
100gm SJ Thai marinade paste
Green Bean bamboo skewers
Lime wedges

EVO

Soak the skewers in cold water for 15 minutes. Massage the marinade paste into the chicken and refrigerate for 2 hours or up to overnight. Thread the strips or cubes of chicken onto the skewers.
Heat a griddle plate or flat pan. Drizzle the skewers with Olive oil then grill on each side till golden brown and the chicken is cooked through.
Serve with lime wedges.

 

SIMON JOHNSON RED DUCK CURRY WITH LYCHEES
Serves 4
Prep time 10 mins
Cook time 15 mins

2 duck breasts
2 Tbsp olive oil
4 Tbsp SJ Red Curry Paste
1 can coconut cream
2-3 Tbsp SJ fish sauce
1 Tbsp SJ palm sugar
12 Fresh As lychees
1 tin Mutti cherry tomatoes
3 tsp Fresh As kaffir lime leaf powder
3 tsp Fresh As coriander powder
Jasmine or Basmati rice to serve

Preheat oven to 200C. Line a baking tray with baking paper. Heat a fry pan till medium hot, add the oil and then the duck breasts skin-side-down and cook for 2 minutes until browned. Turn over and cook for a further 2 minutes. Remove the breasts from the pan onto the baking tray and roast in the oven for 8 minutes before setting aside.
Heat half the coconut cream and the curry paste up to a simmer and cook for 2 minutes to develop the flavour. Add the remaining coconut cream, fish sauce, sugar and duck sliced diagonally. Simmer gently 4-5 minutes before adding the remaining ingredients and simmering a further 2 minutes.
Serve with jasmine or basmati rice.

 

SIMON JOHNSON CHILLI STIR FRY VEGETABLES & TOFU
Serves 4
Prep time 15 mins
Cook time 10 mins
200g firm fresh tofu
Pukara lemon oil
1 eggplant
1 bunch broccolini
1 red capsicum
200gm green beans or snow peas
2-3 Tbsp SJ chilli stir fry paste
1-2 Tbsp SJ Fish Sauce
1 lemon
SJ Fried shallots or wasabi peanuts

Cut the tofu into cubes and drizzle with lemon oil. Cut the eggplant into large cubes and blanch in boiling water then refresh in cold water. Cut the capsicum into long strips and diagonally slice the beans or snow peas. Split the broccolini into florets and slice the stems. Heat a wok or fry pan until hot. Add the tofu and quickly brown, remove from the pan. Add a little more oil to the pan then add the e chilli stir fry paste and the vegetables and cook on a high heat for 5 minutes before adding the fish sauce and lemon juice. Adjust the seasoning by adding more lemon juice or fish sauce. Serve vegetables and tofu on steamed Jasmine rice and top with fried shallots or wasabi peanuts.

SIMON JOHNSON GREEN THAI FISH CURRY

Serves 4
Cook time 10 mins

600g firm flesh fish, cut in 4cm cubes
Olive oil
3 shallots, sliced
2 cloves garlic, crushed
4 Tbsp SJ Green curry paste
1 tin coconut milk
1 C SG fish stock
2Tbsp SJ fish sauce
1 tsp SJ palm sugar
2 tsp Fresh As kaffir lime powder
1 C green peas or beans
Lime wedges

Jasmine or basmati rice to serve

In a wok or fry pan stir fry the shallots and garlic. Add the curry paste and cook for 1-2 minutes. Add the coconut milk, stock, fish sauce, sugar and kaffir lime and simmer for 10 minutes. Add the peas and fish and simmer for 5 minutes till just cooked.
Serve on rice with lime wedges on the side.

 


RECIPES FROM SATURDAY 30 AUGUST - DINNER PARTY SERIES - CHEESE

ASIAN PEARS WITH & BLUE CHEESE

Serves 6
Prep time 15 mins
Cook time 5 mins
3 dried figs
1/2 C port
6 Tbsp grapeseed oil
2 Tbsp cider vinegar
1/2 shallot, finely chopped
100g mesculin mix
2 nashi pears
Lemon juice
250g blue cheese
1 packet Lavash

Cut the figs in to 6-8 pieces. Warm the port till it's hot to the touch then remove from the heat and pour over the figs. Leave to soak for 2 hours. Puree the figs and port together in a food processer then pass through a sieve. Add enough water to thin to a dressing consistency (1/2 - 1/3 C).
Remove the core from the nashi and slice into wedges, toss in lemon juice.
Whisk together oil, vinegar, shallots and season with salt and pepper.
When ready to serve dress the mesculin and pears with the vinaigrette. Place a lavash on each plate and arrange the salad on top. Drizzle with the fig dressing then top with the blue cheese.

 

PARMESAN TUILLE & GOAT CHEESE MOUSSE
Makes 40
Prep time 15min
Cook time 5-10min


1 C Parmigiano reggiano grated

170gm soft goat cheese
120ml cream
1 Tbsp Fresh As herbs (tarragon, parsley or dill)
melon

Line a baking tray with a silicon mat or greased baking paper. To make the tuille spread the grated cheese in circles on the tray and bake at 180C until lightly coloured. Remove from the oven and rest for 30 seconds then remove and shape.

For the mousse put the goat cheese in a food processor and blend until smooth. While the machine is running gradually add the cream to thicken. Add chopped herbs and season with salt and pepper.

To assemble spoon or pipe the mousse onto the tuille and decorate with a melon ball/slice.

Recipe courtesy of Richard Hingston

- Can also be served in pastry cones or cases.

 

TWICE BAKED CHEESE SOUFFLES
Serves 8
Prep time 15 mins Cook time 30mins
1 shallot finely chopped
1/2red pepper finely cubed

160g Brie style goat cheese chopped
50g + extra butter
50g Divella 00 Flour
375 ml milk
4 eggs separated
1 lemon, zest and juice
1 tbsp fresh thyme
Parmigiano Reggiano finely grated

Grease 8 ramekins with the extra butter and coat with the finely grated Parmigiano then chill.
In a saucepan melt the butter then add the shallot and red pepper and sauté till soft. Add the flour and cook for 1 minute. Whisk in the milk and then stir constantly until the sauce thickens. Remove from heat and add chopped goats' cheese, thyme, lemon zest and juice. Mix in the egg yolks one at a time. Whisk the whites till stiff adding a pinch of salt to help stiffen them. Add about 1/3 of the egg whites to the cheese mixture and stir to combine then fold through the remaining whites. Gently spoon the mixture into the ramekins. Run your finger around the edge of the ramekin. Pour boiling water into the bottom of a roasting pan and set the ramekins in the water. Cook at 180ºC till the soufflés are puffed and brown and just set in the middle. Take the ramekins out of the water bath and allow to cool, the soufflés will shrink down. At this stage the soufflés may be turned out, or left in the ramekin and refrigerated for up to 24 hours. To serve heat the oven to 220C and rebake the soufflés for 7-10 minutes in which time they will repuff.

 

 

CHEESE BOARD SUGGESTIONS

Breads/Crackers
Toasted brioche, walnut bread, pannettone, raisin bread
Lavash, walnut or oat crackers, water crackers

Fresh sides
Grapes, pear or green apple slices, walnuts, hazelnuts, almonds, strawberries, figs, honey comb, fresh dates, tart cherries

Dried fruits
Quince paste, Favols fruit pastes, figs, muscatels, plum paste, tart chutney or sweet fruit mustards.

Combinations

- combine varietals - soft, blue, hard,
- one milk type - sheep, goat, cow
- just one or two stunning cheeses

 

Allow up to 50gm of cheese per person - this could be a combination of 2 or 3 cheeses. Always ensure there are at least 3-4 crackers or slices of bread per person as this is how many slices 50gm would equal.

 

 

RECIPES FROM SATURDAY 23rd AUGUST - DINNER PARTY DESSERTS

SIMPLE SOUFFLE
Serves 6
Prep time 10 mins
Fruit Base Cook time 20mins


3 buerre Bosc pears
20ml lemon juice
20ml Poire William (pear liqueur)
20gm cornflour
60g castor sugar
20ml water

Meringue
4 egg whites
70g castor sugar + extra for coating
50g butter softened

 

To make the fruit base peel and core the pears and cut into small dice. Add the lemon juice and liqueur and bring to a simmer in a saucepan. Cook gently for 10 minutes until the pears turn to puree. Mix the cornflour with enough water to make a paste and stir into the pear puree while it is still simmering. In a separate saucepan melt the sugar and water together and bring to the boil. Cook until it thickens but does not colour then pour onto the pear puree. Remove the puree from the heat and stir everything together to combine. Allow the puree to cool to room temperature.

Pre heat the oven to 180C. Smear the inside of 6 cups or ramekins with the softened butter and then dust with the castor sugar. In a clean bowl whisk the egg whites with a pinch of salt until they form soft peaks. While still whisking add the castor sugar very gradually and continue whisking until you have a glossy stiff meringue. Put the puree into a bowl and add 1/3 of the meringue, stir gently to incorporate and then add the remaining meringue. Fold in the meringue then gently spoon the mix into the prepared cups till they are almost full. Place in the oven for 8-10 minutes till risen then remove, dust with icing sugar and serve.

 

MOLTEN CHOCOLATE CAKES
Serves 6-8
Prep time 20 mins Cooking time 10-12 mins

250g 70% or 53% cocoa mass chocolate
50g butter + extra for greasing moulds
150g sugar
4 eggs, beaten with a pinch of salt
1 tsp vanilla extract
1 tsp ground cinnamon
50g flour

Cut 6 discs of baking paper to fit in the bottom of your 8cm ramekins. Grease the ramekins then place the disc of paper in the bottom.
Melt the chocolate and let it cool slightly. Cream together the butter and sugar and gradually beat in the eggs and salt, then vanilla. Now add the cinnamon and flour and stir till smooth. Add the cooled chocolate and blend to a smooth batter.
Divide the batter between the ramekins. At this stage they can be covered and refrigerated till needed (up to 12 hours).
Preheat the oven to 190C. Take the ramekins straight from the fridge and put in the oven
Bake for 10-12 minutes. Turn out onto individual plates, remove the paper disk, dust with icing sugar and serve with whipped cream, and berries.

 

ESPRESSO PANNA COTTA
Serves 6
Prep time 40 mins

5 leaves gelatine
1 C milk
1 C cream
1 C (cream/coconut cream, yoghurt, sour cream, buttermilk or up to 1/2 C citrus juice, espresso or other liquid mixed with 1/2C cream)
1/2 C honey or sugar

Infusions - lemon/orange/lime zest, herbs, lavender, rose water, lemon grass, green tea, vanilla.

Soak the gelatine in ice cold water to soften. In a saucepan heat 1/2C cream with the honey or sugar and bring to a simmer till dissolved. Remove from the heat and add the infusion flavour - leave for 30minutes to infuse. Stir in the softened gelatine and continue stirring till it is fully dissolved - heat a little if necessary to ensure all the gelatine has dissolved.
Combine the milk, espresso and remaining 11/2 C of cream. Add some of this mixture to the dissolved gelatine mix to reduce the temperature and then mix the two liquids together.
Strain through a fine sieve into a jug. Pour the mixture into serving dishes or moulds if you want to turn them out. Put into the fridge to set.
To serve if you are turning the panna cottas out of their moulds simply dip the mould into hot water and then tip upside down on the plate. Serve with crumbled amaretti biscuits, praline or decorated chocolate shards.

 

 

RECIPES FROM SATURDAY 16TH AUGUST - DINNER PARTY MAINS

CRUSTED FISH
Serves 6
Prep time 20mins
Cook time 15 mins

1kg meaty fish (blue cod, wharehou, monk fish, tuna)
6 slices day old white bread
4 tsp salted capers, soaked for 30 mins
1/2 c black olives
1/2 c green olives
1/4 c finely chopped fresh parsley
1/4 c lemon or orange infused oil
300ml Verjuice

Using the food processor turn the bread into bread crumbs. Pit the olives and finely chop. Heat a pan and add the infused oil then the bread crumbs and fry quickly till golden. Stir in the capers, olives and fresh parsley.
Cut the fish into portions and arrange close together in a greased baking dish. Spread the crust over the top. Pour in the Verjuice and bake in the oven for 10-12 minutes or until the fish is cooked.

 

CELERY SALAD
Serves 6
Prep time 10 minutes

1 bunch celery or 3 heads fennel
1 bunch Italian parsley
1 tsp fennel seeds

Dressing
2 Tbsp balsamic vinegar
2 tsp Dijon mustard
2 Tbsp tomato juice
1/2 shallot finely chopped
1/3 c EVO with character
Wash and finely slice the celery or fennel. Pull the leaves off the parsley and add to the celery (some of the inner leaves of the celery may also be added). Sprinkle over the fennel seeds. To make the dressing combine the first ingredients and then whisk on the EVO. Stir the dressing through the celery and serve with the crusted fish.

* When in season, the celery may be substituted for fennel bulbs.

 

ROASTED CHICKEN BREAST
Serves 6
Prep time 20mins
Cook time 30mins
6 Chicken breasts, skin on wing bone intact
6 cloves garlic
250g Zany Zeus ricotta
1 Tbsp Herbs de Provence
Guerande sea salt
1/2 C Verjuice
100g butter cut into cubes

Peel the garlic and place into a saucepan with enough water to cover. Bring to the boil and cook 10 minutes then drain and cool. Mash the garlic and combine with the herbs and ricotta. Clean the meat from the wing bone and gently ease your thumb under the skin of the breast to create a pocket. Spoon the stuffing into the pocket and shape.
Heat a fry pan with a knob of butter in it. As the butter foams season the chicken breast with salt and then place skin side down into the pan. Brown on the skin side and then turn the breasts over to brown the other side. Deglaze the pan with verjuice then put the fry pan (or put the breasts and juice onto a warm oven dish) in the oven at 180C and roast for 20 minutes. Remove the pan from the oven, cover and leave the breasts to rest for 10 minutes before carving.

Serve on wet polenta, risotto or mash with steamed greens or salad.

 

STEAMED BEEF FILLET ON GRAINS
Serves 4
Prep time 20 minutes
Cook time 45 minutes
700gm beef fillet mid section
1 head black garlic
2 tsp ground allspice or Chinese five spice
Salt and pepper
Cocoa butter
150g frekah, faro, barley or lentils
600ml stock
2 Tbsp Simon Gault Kiwi seasoning blend
4 Tbsp red wine
4 Tbsp Foundation Foods beef glaze

Cut the fillet into four even portions, tie with string to retain the shape. Use a thin blade knife to make an incision all the way through the centre of the portion then stuff with cloves of black garlic. Sprinkle ground spice and salt and pepper liberally over the portions. Heat a pan and add a cube of cocoa butter then quickly brown each portion of beef on all sides. Keep the pan to one side for making the sauce in later. Leave to cool and then wrap tightly in foil and refrigerate until required (up to 1 day ahead). Bring back to room temperature before steaming for 15-20minutes.
Gently toast the grains you are using in a saucepan and then add the stock. Simmer until the grains are tender and have absorbed the stock (excess liquid can be drained off if required). Stir through the herb seasoning
While the beef is resting bring the pan back to the heat, deglaze with wine and reduce then add the beef glaze. To serve unwrap the beef and slice each portion in half through the horizontal.
Make a bed of grains on the plate and arrange the beef on top. Finish with the pan juice.

 

RECIPES FROM SATURDAY 9TH AUGUST - DINNER PARTY ENTREES

CARPACCIO WITH MICRO SALAD

Serves 4
120g thinly sliced dry cured meat or fish
2-3 radish
1/3 cucumber
2 tbsp flat leaf parsley or fennel frond
1 tsp sweet wine vinegar - rose, muscatel, chardonnay
50g rocket leaves
Salted capers, soaked in water for 15 mins
Lemon or wasabi oil

Arrange the meat or fish onto 4 individual serving entree plates. If making in advance cover the plates with cling film and refrigerate till required. Make the micro salad by slicing the radish and cucumber into fine strips then macerate in the vinegar. Refrigerate till required.
To serve mix the parsley or fennel and rocket with the micro salad and divide between the four plates - arranging in the centre of the meat/fish. Dot around the capers and then finish with a good drizzle of oil over the meat and salad.

*To serve as a canapé simply miniaturise and serve on crostini.

 

GREEN PEA SOUP WITH PANCETTA & TRUFFLE
Serves 6
Prep time 15 mins Cook time 20 mins
500gm fresh peas in the pod or 300gm frozen peas
30gm butter
100gm potatoes, peeled and finely diced
1lt chicken or vegetable stock
3 slices pancetta
Truffle oil for finishing

Pre heat the grill. Place the pancetta on a wire rack on a tray and grill till crispy - about 3-5 minutes. Remove from the oven and place on to paper towels to cool completely. Shell the peas and blanch in boiling water, then refresh in cold water. Drain and reserve about 30 peas for garnish. In a saucepan add the butter and the rest of the blanched peas and sauté for 2 minutes. Add the potatoes along with the stock. Cook briskly for 15 minutes. Pour the contents of the saucepan into the food processor and blend for 2 minutes, then strain through a fine sieve. Season if necessary. This soup may be served hot or chilled. Garnish with the reserved peas, crumbled pancetta and a swirl of truffle oil.

*To serve as a canapé present the soup in demitasse espresso cups or for something quirky egg cups.

 

FRISEE SALAD WITH DUCK & RASPBERRIES

Serves 4

1 head frisee red or green lettuce, witloof or chicory
1 jar Morrison & Co duck liver parfait
Or
2 tins Le Domaine duck rillettes
20g Fresh As whole raspberries
50g hazelnuts or walnuts
3 Tbsp Rouge hazelnut oil
1 Tbsp Delouis raspberry vinegar
4 pieces Ringawera lavosh

 

Thoroughly wash the lettuce and then spin dry.
Lightly toast the nuts in a pan on the stove top or in the oven at 160C till golden.
Make vinaigrette with the oil and vinegar and season with salt and pepper.
Dress the leaves with the vinaigrette then arrange on individual plates.
Dot spoonfuls of the rillettes or parfait on the leaves then finish with pieces of lavosh, hazelnuts and whole raspberries.

*To serve as a canapé put the dot of rillette or parfait onto a crostini then top with just a few of the leaves and grind the hazelnut and raspberries together to make a crumble that can be sprinkled on the top.

 

SEARED SCALLOPS AND CHORIZO AGRI DULCE

Serves 4

16 scallops, room temperature
100g Monts chorizo
100g raisins
2-3 Tbsp Pedro Ximenez vinegar
20g Pinoli pinenuts
Lemon oil

Place the raisins in a saucepan with the vinegar and bring to the simmer. Simmer for 2-3 minutes then remove from the heat and leave to cool. Toast the pinenuts in a pan or in the oven till golden then leave to cool.
Slice the chorizo into 16 slices - 1 per scallop.
In the pan that you will later cook the scallops in gently warm the chorizo so it releases some of its oil. Remove the chorizo and set aside to cool. When ready to serve the dish bring the pan back to the heat - add a drizzle of lemon oil. Season the scallops then sear in the pan 1-2 minutes per side.
To assemble position the chorizo on the plate then top each slice with a scallop. Scatter over the raisins and pine nuts. Finish with a drizzle of lemon oil.
*To serve as a canapé simply skewer together.

 


RECIPES FROM COOKING CLASS - FRENCH SATURDAY 12TH JULY

BAKED CAMEMBERT
Serves 4
Prep time 10 mins
Cook time 20 mins
250g Camembert
1 sprig thyme
1 pinch chilli flakes
2-3 Tbsp Reisling verjuice
Crusty bread, pear slices or celery sticks

Preheat the oven to 190C. Remove the cheese from its wrapper and then return it to the box. Place it on a large piece of tin foil then peice the top of the cheese 3-4 times with the point of a knife. Drizzle in the verjuice and then place the chilli flakes and thyme on top. Bring the edges of the foil together to enclose the cheese and bake in the oven for 15-20 minutes.
Remove from the oven, unwrap or trim the foil before transferring to a serving plate. Serve with crusty bread, grissini, pear slices and celery sticks.

FRENCH ONION SOUP

Serves 4
Prep time 15 mins Cook time 45 mins
750gm onions, thinly sliced
75gm butter
200ml red wine
1 lt Foundation foods beef stock
1 baguette
50gm gruyere cheese grated

In a heavy bottom pan melt the butter and then add the onions. Cook over a gentle heat until the onions soften and caramelize - this will take up to 20 minutes. Add the red wine and evaporate until it is almost gone. Add the beef stock and simmer for 15 mins. Slice the French stick into 3cm slices, top with grated cheese. Just before serving the soup, grill the bread to melt the cheese. Divide the soup into 4 deep soup bowls, top with a bread slice.

 

CHICKEN MOUSSE WITH TRUFFLE
Serves 6-8
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.

 

PLUM MILLEFEUILLES

Serves 4-6
Prep time 30 minutes
Cook time 15 mins
300g Mercato puff pastry
400ml milk
100g sugar
50g cornflour or flour
3 eggs
1 tsp vanilla paste or 1/2 vanilla bean
200g ricotta, mascarpone or crème fraiche
Bonne Maman damson jam
Fresh As plum slices
Equagold cinnamon or Fresh As plum powder
100g icing sugar

Roll the pastry very thinly and cut into three sheets 30cm long by 10cm wide. Prick all over with a fork then place on a baking tray. Place another tray on top then bake in the oven at 200C for 10-15 minutes, remove the top tray and cook a further 5 minutes till the pastry is light brown and crisp. Remove and leave to cool.
Make the pastry cream by heating the milk with the vanilla. In a large bowl whisk the eggs, sugar and flour then pour on the heated milk. Return to the heat and bring to the simmer - cook for 3-4 minutes if using cornflour but 8 minutes if using flour. Remove from the heat and pour into a container. Put a cartouche on the top of the custard to prevent a skin forming. Whip the ricotta, mascarpone or crème fraiche and fold through the cooled pastry cream.
To assemble the millefeuilles lay the first sheet of cooked pastry on a plate, spread with damson jam the add pastry cream and a layer of plum slices. Add the second layer of pastry and repeat the process. Top with the final layer of pastry. Add a little boiling water to the icing sugar to create a liquid icing, drizzle over the top and dust with cinnamon or plum powder.

 

RECIPES FROM COOKING CLASS - SOUPS SATURDAY 5TH JULY

RIBOLLITA
Serves 6
Prep time 15 mins Cook time 30 mins
1 Tbsp olive oil
100g pancetta or bacon, diced*
1 onion, chopped
3 sticks celery, sliced*
4 cloves garlic, crushed
1/4 cabbage, sliced*
1 tin whole peeled tomatoes
1 Tbsp Barnier Tomato Paste
750 ml SG vegetable stock
200g stale artisan bread*
120gm short pasta or 2 tins Italian beans washed and drained*
6 tsp Barnier Pistou

Cook the short pasta according to the directions on the packet, drain and refresh in cold water.
In a heavy based pan melt the olive oil and butter. Add the pancetta, onion, garlic and celery and cook till softened. Roughly chop the whole tomatoes and add with the cabbage. Add the semi dried tomato paste and vegetable stock and bring to the simmer.
Cook for 20min then add the short pasta or the beans. Cut the baguette into cubes and stir through the soup or alternatively put the pieces into 6 deep soup bowls and ladle the soup on top. Finish with pistou and freshly grated parmesan cheese.
*use vegetables and leftovers that you have available

CAULIFLOWER SOUP
Serves 6
Prep time 15 mins
Cook time 25mins
25g butter
2 shallots diced
3 stick celery diced
1 head cauliflower broken into florets
1tsp Dijon mustard
2 bay leaves
3 sprigs thyme
1.2 L chicken stock
sea salt & pepper
nutmeg
100g goat log or Brie de Meaux or truffle oil to garnish

Heat butter in large saucepan and sauté the shallots, celery and cauliflower till soft and translucent. Add the mustard, herbs and stock and simmer for 20 minutes. Remove the bay leaves and thyme and pour the soup into a blender. Puree till smooth. Return to the saucepan and season with nutmeg and salt and pepper. Keep retasting the soup and adding salt till you taste it on the back of your pallet. Warm soup bowls then pour in the simmering soup. Slice the goat log into six and place a slice in the centre of each bowl or drizzle truffle oil.
* this is a 'simple soup' which is classical produced. Any soup may be made in this manner by first sautéing the flavour base then adding liquid, cooking to release flavour then pureeing till very smooth.


SIMON JOHNSON CHICKEN LAKSA

Serves 4
Prep time 15 mins
Cook time 40 mins

150g Rice noodles
2 chicken breasts
1 tin coconut cream
3 Tbsp SJ Laksa paste
1-2 tsp SJ Chilli jam
500ml chicken stock
1 Tbsp lime juice
2 Tbsp SJ Fish Sauce
2 tsp Fresh As kaffir lime powder
2 tsp Fresh As coriander powder
SJ Fried shallots

Poach the chicken breasts in the stock and allow to cool. Cook the rice noodles as per the instructions and refresh in cold water. Bring the coconut cream, laksa paste and chilli jam to the boil. Reduce heat and simmer for 10 minutes. Add the chicken stock and bring back to a light boil. Season with the lime juice and fish sauce adding more to adjust the taste. Simmer for a further 15 minutes. Shred the chicken and add along with the noodles and herbs to the soup and warm through. Ladle into bowls. Top with fried shallots.

 

MUSHROOM BROTH
Serves 4
Prep time 10 mins
2 Tbsp butter Cook time 20 mins
1 onion, finely chopped
300gm chestnut or Swiss brown mushrooms, sliced
10gm dried mushrooms, porcini, trompettes, chanterelles
700ml fresh chicken stock
1/4 cup sherry
1 bunch fresh thyme or 2 tsp Fresh As thyme powder
salt

Soak the dried mushroom in 1 cup of warm water for 30 minutes. Remove the mushrooms from the liquid and then strain the liquid through a fine sieve. Keep the liquid to add to the soup.
In a heavy based pan melt the butter and add the onion, cook till soft. Turn the heat up and add the sliced chestnut mushrooms, sprinkle over a good pinch of salt - this will make the moisture come out of the mushrooms and cook the mushrooms for 5 minutes. Add the porcini mushrooms, cook for a further 2 minutes and then add the sherry. Allow the sherry to reduce till it has almost gone and then add the stock and porcini liquid, cook for a further 10 minutes. Strip the thyme leaves from the stem and add to the soup, cook for a further minute or two and then ladle into serving bowls.

 

RECIPES FROM TECHNIQUE CLASS - ROASTING SATURDAY 28TH JUNE

PERFECT ROAST POTATOES
Serves 6
Prep time 10 mins
Cook time 1 hr
1kg floury potatoes (Agria, Desiree, Red Rascal)
6 Tbsp duck fat
Salt and pepper

Preheat oven to 190C. Peel the potatoes and cut into neat even sized pieces. Place in a saucepan of salted water and bring to the simmer. Allow to simmer for 5 minutes.
Drain well in a colander. Once the water has drained shake the potatoes around in the colander to rough up their edges.
Place the duck fat in a roasting tray and put the tray in the oven to heat the fat. When heated add the potatoes and toss to coat in the fat. Season and then roast for up to an hour till the potatoes are cooked in the middle and crisp and golden on the outside.

ROASTED MEAT
Serves 4
Prep time 10mins
Allow 150-200g of meat per person
Seasoning
String for tying if required
Trivet of vegetables
1 C stock, wine or verjuice
Pre heat the oven to 190C. Arrange your trivet of vegetables in the roasting pan. Tie the meat if necessary to achieve a uniform shape. Season the meat and brown in a pan to caramelise the outside. Place the meat on top of the trivet, deglaze the browning pan with the liquid and then pour the residue into the roasting pan. Place the pan into the oven and cook to desired doneness - check with a thermometer or fork.
54-60C medium rare
60-63C medium
74C well done

ROASTED BEETROOT & GARLIC

Serves 4
Prep time 10 mins
Cook time 45 mins
4 baby beetroot or 2 large beetroot
Olive oil
Salt and Pepper
1 head garlic

Preheat oven to 190C. Wash the beetroot and trim the stalk and roots. If using large beetroot cut in half lengthwise. Line a roasting tray with foil, place the beetroot on the tray and position the head of garlic in the middle. Drizzle with plenty of oil and salt and pepper then fold the tinfoil together to seal in the beetroot. Put into the oven and roast for about 45 minutes till tender.
Remove from the oven, slice the beetroot if required, squeeze the garlic from their skins and finished with good balsamic vinegar.

ROASTED SPROUTS

Serves 4
Prep time 10 mins
Cook time 30 mins
12 brussel sprouts
50g pancetta or bacon lardons
Apple syrup
Hazelnut oil
Salt and Pepper

Preheat oven to 190C. Trim outer leaves from sprouts then cut into quarters. Toss together with lardons and apple syrup and seasoning. Roast in the oven for 20-30 minutes. Remove and drizzle with hazelnut oil before serving.

 

ROASTED PEARS

Serves 4
Prep time 10 mins
Cook time 30 mins
3 winter pears
Juice of 1 lemon
2 Tbsp oil or butter
Equagold hazelnut praline
Creme fraiche or mascarpone
Caramelised fig balsamic

Preheat oven to 190C. Peel, core and quarter the pears. Toss with the lemon juice and oil or butter then place in a single layer in a roasting tray. Place in the oven and roast for 15-20 minutes until just starting to caramelise on the outside and the centre is cooked.
Remove from the oven and allow to cool for 10 minutes before serving with praline and cream.

 

RECIPES FROM TECHNIQUE CLASS -BRAISING SATURDAY 21ST JUNE

PORK SHOULDER BRAISED IN MILK
Serves 4-6
Prep time 10 mins
2kg pork roast, loin or silverside Cook time 2hrs 45min
3 C milk
1 bunch sage
2 bay leaves
Zest of 2 lemons
6 cloves garlic, peeled
Sea salt and pepper

Preheat the oven to 200C. Remove the skin from the pork and discard. Season the pork with sea salt and pepper. Place pork into a deep pan, line with baking paper if the pan is older or pitted. Pour over the milk, add bay, sage, lemon zest and garlic.
Place into the oven and cook for 45 minutes or until the pork is golden. Reduce the heat to 160C, cover and cook for a further 2 hours basting every 30 minutes with the pan juices. Transfer to a chopping board and stand for 10 minutes before slicing. Serve the pan juices as sauce.

BRAISED CABBAGE
Serves 4
Prep time 10mins
Cook time 1 hr 40 mins
1/2 red cabbage
20g butter
1 granny smith apple, peeled, cored and sliced
2 Tbsp cider vinegar
10 chestnuts (cooked and peeled)
1 C vegetable water or stock
Salt and pepper

Remove the core from the cabbage and slice into thin strips. Melt the butter in an oven proof pan. Add the cabbage, apple and chestnuts and sauté for 5 minutes. Add salt and pepper, vinegar and enough stock to just cover the cabbage. Cover the pan and cook gently for 1 hour either on the stove top or in a low oven (160C).

 

BRAISED GRAINS WITH SPICEY SAUSAGE

Serves 4-6
Prep time 10 mins
Cook time 30 mins
1 pkt Mariano's malaguena or chorizo sausage
1 onion finely chopped
1 carrot finely diced
2 stick celery finely diced
2 cloves garlic crushed
1 bay leaf
2 Tbsp Mutti tomato paste
200g farro, freekah or lentil de Puy
2 C Simon Gault stock
4 Tbsp olive oil

Heat a large pan and add the oil. Add the vegetables and sauté till softened. Add the bay leaf and tomato paste then the grain of choice and cook for a further 2 minutes. Add the stock and arrange the sausages on top. Ensure the liquid is just simmering then put a lid on the pan and leave to cook for 20 - 25 minutes till the grains are tender and most of the liquid has gone - if the grains are still firm continue cooking and add additional liquid if necessary.

 

 

RECIPES FROM TECHNIQUE CLASS -BAKING SATURDAY 14TH JUNE

CINNAMON OYSTERS(FLYING SAUCERS)

Base recipe
2 eggs
1/4 C sugar
1 Tbsp golden syrup
6 Tbsp baking flour
1/2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1 Tbsp oil

Preheat oven to 200C. Fill a saucepan 1/3 full of water and bring to the boil. Put the eggs and sugar into a large bowl and place on top of the saucepan. Whisk the eggs and sugar together over the heat. They will become very fluffy and should triple in volume. Keep whisking until the mixture forms ribbons when dropped from the whisk. Remove from the heat, add the golden syrup and whisk for another minute. Sift the dry ingredients onto the egg mix, add the oil and fold together trying not to knock the air out. Spoon mixture into greased oyster or muffin tins - the mixture will double in height. Bake in the oven 8-10 minutes.

Variations
- for gluten free replace 6Tbsp of flour for 4 Tbsp of cornflour
- use rapadura or piloncillo sugar instead of white sugar
- use honey or apple syrup in place of golden syrup
- Use hazel, walnut, grapeseed oil instead of rice bran or canola oil.
- Try using, different spices such as cardamom, all spice, nutmeg or cloves.
-
WHITE CHOCOLATE & LIME MADIERA CAKE

350g flour
2 tsp baking powder
150g butter, softened
300g sugar
3 large eggs
2 tsp lime zest
1 Tbsp lime juice
175ml buttermilk or plain yoghurt
300g Equagold white chocolate

Preheat the oven to 150C and grease and line with baking paper a 20cm round cake tin.
Put chocolate into a bowl and sit over a saucepan of simmering water. Heat gently till the chocolate has melted, then remove and leave to cool.
Sift the flour and baking powder.
In a large bowl cream the butter and sugar till light and fluffy. Add the eggs one at a time followed by a Tbsp of flour, mixing well between each addition.
Mix together the chocolate, buttermilk, lime juice and zest and gently fold into the batter with the rest of the flour in two lots.
Gently pour the mixture into the prepared tin and bake for 1 ½ hours or until a skewer comes out clean. Remove from the oven and leave to cool for 20 minutes before turning out onto a cooling rack.

 

TWICE BAKED GOAT CHEESE SOUFFLE
Serves 8
Prep time 10 mins
Cook time 25 mins
100g butter
100g flour
600 ml milk
2 Tbsp grated Grana Padano
1 Tbsp Dijon mustard
1 tsp Fresh As thyme powder
Salt and pepper
4 eggs, separated
125g goat cheese

Pre heat the oven to 180C. Melt the butter and use some to grease 8 large ramekins. Put the ramekins in the fridge. Return the saucepan to the heat and add the flour. Cook for 3-5 minutes then add the milk a little at a time, stirring to achieve a smooth sauce. Remove from the heat and add the Grana, mustard, thyme, seasoning and then egg yolks one at a time.
In a separate bowl whisk the egg whites with a good pinch of salt till they hold peaks when you remove the whisk. Fold the whites into the sauce one third at a time taking care not to knock air out of the mixture. Spoon into the ramekins till they are 3/4 full. Place the ramekins in a roasted tray and fill with boiling water till it comes half way up the sides. Put into the oven and bake for 15-20 minutes till they are puffed and golden. Remove from the oven and leave to cool for 10 minutes. Run a knife around the edge and turn out of the ramekin onto a plate. Soufflés can be frozen or kept for up to 3 days in the fridge. Reheat on a tray at 180C for 10 minutes and serve with an apple, rocket and walnut salad or with red pepper sauce.

 

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, 1/2C chopped salami or ham, 1/2C 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.

 

 

RECIPES FROM TECHNIQUE CLASS - FRYING SATURDAY 7TH JUNE

CHURROS with CHOCOLATE SAUCE

Serves 4-6
Prep time 10 mins
1 C boiling water Cook time 10 mins
2 Tbsp olive oil
1 C flour
1 tsp baking powder
Pinch salt
2 Tbsp orange blossom water
1/4 C sugar
2 tsp Equagold superior cinnamon
Pure Olive oil or grapeseed oil for frying
Sauce
1 disc Rancho Gordo Mexican chocolate
1/2 C cream

Sift the flour and baking powder into a bowl, add the salt. Combine boiling water, oil and orange blossom water. Make a well in the centre of the flour and pour in the water. Mix with a wooden spoon till the lumps are gone and you have a smooth stiff batter. Leave for 10 minutes. Combine the sugar and cinnamon in a large bowl. To make the sauce cut the chocolate disc into pieces and melt with the cream in the microwave for 1-2 mins. Stir to create a smooth sauce.

Heat 10cm of pure olive oil in a deep saucepan and bring up to temperature (check by dropping in a cube of bread - it should go crisp and golden)
Put the churro batter into a piping bag with a star nozzle on the end. Pipe 6cm lengths of batter into the oil cutting each one off with a pair of scissors. Remove once cooked with a slotted spoon, drain and toss in the sugar. Serve with a little dish of the chocolate sauce.

POPCORN CHICKEN

Serves 4
Prep time 15 mins
2 chicken breasts Cook time 10 mins
1 C buttermilk
1 ancho chilli
2 C flour
2 tsp Fresh As coriander
Salt and pepper
Oil for frying

Soak the chilli in warm water to soften then puree with some of the water to create a paste. Mix with the buttermilk. Cut the chicken into 3cm cubes and add to the buttermilk mixture in a non reactive bowl. Leave to marinate overnight or for at least 6 hours.
Bring the oil up to temperature in a deep saucepan and test with a cube of bread - it should bubble and float to the surface and turn golden within 1-2 minutes. Put the flour into a large plastic bag with the coriander, salt and pepper. Add the chicken to the bag, keeping back any liquid marinade. Toss the bag to coat the chicken in the flour. Cook batches of chicken ensuring that the pot does not become crowded each time. Once the chicken is cooked remove with a slotted spoon onto absorbent paper. Serve with garlic mayonnaise or lime wedges.

*Any flour may be used so try with rice flour, masa, buckwheat flour or whatever flour you use at home.

LATKES (POTATO CAKES)

Serves 4
Prep time 15 mins
Cook time 10 mins
3-4 medium all purpose potatoes
1/2 onion finely chopped
1 egg
1 tsp salt
2 Tbsp flour
Lemon zest, thyme, sage, chilli flakes or mint
Oil and or butter for shallow frying

Peel and grate the potatoes into a mixing bowl. Take handfuls and squeeze out the excess liquid. Add the onion, egg, flour, salt and chosen flavouring and stir to create a batter.
In a frying pan add a generous amount of oil and 2 cubes of butter. When the butter is foaming add spoonfuls of the batter mixture - if you want one large cake don't leave any spaces between the spoonfuls to create one cake (add more oil and butter if necessary). Cook on a moderate heat till golden on the bottom and then turn over and cook on the other side. When cooked remove the cakes and use as a base for topping such as
Smoked salmon and crème fraiche
Poached eggs and bacon
Corned beef and mustard sauce
Grilled sardines and tomato sauce
Steamed spinach and hollandaise sauce or scrambled eggs

CARAMEL APPLES

Serves 4
Prep time 10 mins
Cook time 15 mins
3 granny smith apples
1/4 C sugar
Juice of 1 lemon
6 Tbsp butter
Cinnamon for dusting

Peel, core and cut the apples into 8ths. In a frying pan gently heat the sugar and lemon juice till it the sugar has dissolved. Increase the heat till the sugar begins to caramelise, reduce the heat and add the apple slices and butter. Move the pan to coat the apples or turn individually, then increase the heat again and shallow fry the apples in the butter and caramel. When apples are tender sprinkle with cinnamon and then remove from the heat.
Serve with ice cream, ricotta or crème fraiche.

You can also use this method for pears, bananas, pineapple or oranges - chocolate sauce works as a great accompaniment.

 

 

 

 

RECIPES FROM 20 MINUTE DINNER CLASS SATURDAY 24TH MAY

PIPS PASTA

Serves 4
300g short or long pasta
1 piece Stewart Island hot smoked salmon (about 200g)
2 pinch Kiwi Wakame flakes
1 tsp Fresh As dill powder
Zest of 1 lemon
125g Zany Zeus Crème Fraiche
EVO or Pukara Wasabi oil

Cook the pasta in plenty of boiling salted water for the time indicated on the packet. Soak the Wakame in warm water while the pasta is cooking (or just pop it in the pasta water). Drain the pasta and pour into a large bowl. Flake over the salmon and add remaining ingredients then serve.

 

5 MINUTE PUDDINGS
Serves 4
Option 1
1 pkt Favols Saveur fruits
125g Zany Zeus crème fraiche or mascarpone
Pukara caramelised balsamic
1/4 pkt sweet biscuits, crumbled

Scatter biscuit crumbs on the plate, slice the Favols fruit and arrange on top of the crumbs. Dot spoonfuls of mascarpone around and then finish with a drizzle of caramelised balsamic.

Option 2
Bonne Maman Raspberry tartelettes topped with
Zany Zeus crème fraiche or mascarpone then topped with Fresh As whole raspberries and Equagold cocoa nibs or Equagold hazelnut praline crunch.

 

 

WINTER BASE SALAD
Serves 4
Prep time 10 mins

Prep time 15 mins Cook time 5 mins
3 oranges
12 pitted dates
Pomegranate molasses or Caramelised Balsamic

Cut the peel and pith from the orange then slice. Slice the dates. Arrange the dates and oranges on a platter and dress with the molasses.

Build your salad with any of the following additions.

- Wilted spinach and roasted nuts
- Fried Zany Zeus halloumi and mint
- Alexandras Moroccan cous cous mix
- Roasted carrots and Alexandras dukha

FISH PARCELS
Serves 4
Prep time 10 mins
Cook time 10mins

600gm firm fish fillets
4 tsp Barnier paste
4 slices Prosciutto or Serrano
EVO
2 Tbsp Riesling Verjuice

Cut 4 pieces of cling film larger that the slices of ham and lay them on the bench. Lay the ham on the cling film and spread each slice with the paste. Position the fillets on the ham and using the cling film role up to create a sausage, twisting the ends tightly. Heat a sauté pan and add EVO, unwrap from the cling film and position the parcels in the pan and cook on all sides - add the verjuice to deglaze and finish the cooking.

 

 

 

 

RECIPES FROM PASTA CLASS SATURDAY 17TH MAY

FRESH PASTA

Use 1 whole egg per 100g of Divella 00 flour

Pile the flour up on the bench and make a well in the centre, break the eggs in and using a fork whisk the eggs together and gradually draw in the flour. You should end up with a mass of slightly moist dough. Knead a little to combine and rest for 30 minutes before
rolling by hand or through a pasta machine working from the thickest setting to the thinnest before cutting into the required shapes.

 

SHORT PASTA WITH ROASTED PUMPKIN AND FIG BALSAMIC
Serves 6
Prep time 5 mins
Cook time 12 mins
500g orecchiette, orzo, cavatelli or fusilli
400gm pumpkin cut into 4mm wedges
1 tsp La Dalia smoked paprika
1 tsp Fresh As sage powder
2 Tbsp EVO
100gm baby spinach leaves
Pukara caramelised Fig balsamic
Walnut oil
Salt and pepper

Toss the pumpkin with the smoked paprika, sage and EVO and roast in the oven till cooked. Cook the short pasta to the directions on the packet in plenty of salted boiling water. Blanch the spinach and refresh.
When the pumpkin comes out of the oven combine it together in a large bowl with the pasta and spinach and drizzle liberally with caramelised fig balsamic and walnut oil, season and stir to marry the flavours together then serve.

BATHED LONG PASTA
Serves 4
Prep time 10 mins
150 ml EVO
300g di Martino linguine
4 cloves garlic, sliced
1/2 tsp Spice Trader chilli flakes
1 bunch parsley, chopped
Parmigiano reggiano

Method
Bring a 3 lt of water to the boil in a large pot, season liberally with salt and then add the linguine and make sure the water comes back to a rolling boil. Pasta will take 10 minutes to cook.

Warm the EVO in a sauté pan and add the garlic, chillies and parsley. Sauté to release the flavours and then when the pasta is cooked using a pasta server put the linguine into the sauce and toss together. Serve on warmed plates with freshly grated Parmigiano.

Other simple ideas using any long thin pasta are
- Superb Extra Virgin Olive oil and Parmigiano
- Anchovy fillets and broccoli florets
- Sautéed mushrooms finished with truffle oil
- Barnier paste range
- Infused oils such as lemon, garlic & thyme or basil and add roasted tomatoes and pecorino cheese

 

The trick here is to celebrate the flavour and integrity of the pasta by liberally bathing in oil based sauce rather than a heavier tomato or cream base.

 

EGG PASTA WITH DUCK AND MUSHROOM RAGU
Serves 4
Cook time 20 mins
250g Pappardelle or Egg Fettuccine
1/2 jar Elementi pasta sauce
20gm dried mushrooms soaked in 1 C water
1 tin le Domaine duck rillettes
1/2 tsp Equagold cinnamon
1 Tbsp butter or EVO

Bring 3lt of water to the boil and add 3 Tbsp of cooking salt - the water should taste like the sea.

 

Remove the mushrooms from the soaking liquid and strain the liquid.
In a large sauté pan melt the butter and when it foams add the mushrooms and cook for 2-3 minutes. Add the duck rillettes and then the soaking liquid from the mushrooms, increase the heat and cook quickly till the liquid has reduced by half. Add the pasta sauce and the cinnamon and simmer to combine the flavours.
Adjust the seasoning.
Put the pasta into the boiling water and cook at a rolling boil for 6 minutes till the pasta is al dente. Use a pasta server to take the pasta straight from the water to the sauce. Serve in pasta bowls.

 

*BROTH VERSION

Instead of using pasta sauce, use 3 C of beef or lamb stock for the sauce. Place the cooked pasta in the bottom of your pasta bowls and then divide the broth between the bowls.

 

 

 

 

RECIPES FROM MOTHERS DAY CLASS SATURDAY 9 MAY

VITALITY PANCAKES
1 1/2 C buckwheat flour or half buckwheat flour and half baking flour
3 Tbsp sugar
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 Tbsp butter, melted
1 egg
2 C trim milk + juice of 1/2 lemon or use 2 C buttermilk
2 Tbsp cocoa nibs
20 gm Fresh As blueberry slices

Stir together the dry ingredients including cocoa nibs and blueberry slices. Whish the egg and add to the melted butter. Add the lemon juice to the milk - it will look slightly lumpy. Stir the egg and butter mix into the dry ingredients along with 1 cup of the milk mixture. Stir together until you have a batter, adding more milk mixture to make the batter smoother.

Heat a flat fry pan and add a little oil then using a serving spoon drop the mixture into the pan. Cook 2-3 minutes on each side and then remove and leave to stay warm in between a folded clean tea towel.

Serve with sliced fresh banana, maple syrup or honey.

 

ROASTED CHICKEN BREAST
Serves 4
Prep time 20mins
Cook time 30mins
4 Chicken breasts, skin on wing bone intact
4 cloves garlic
125g Zany Zeus ricotta
2 tsp Herbs de Provence
Lemon salt

Peel the garlic and place into a saucepan with enough water to cover. Bring to the boil and cook 10 minutes then drain and cool. Mash the garlic and combine with the herbs and ricotta. Clean the meat from the wing bone and gently ease your thumb under the skin of the breast to create a pocket. Spoon the stuffing into the pocket and shape.
Heat a fry pan with a knob of butter in it. As the butter foams season the chicken breast with salt and then place skin side down into the pan. Brown on the skin side and then turn the breasts over. Put the fry pan (or put the breasts onto a warm oven dish) in the oven at 180C and roast for 20 minutes. Remove the pan from the oven, cover and leave the breasts to rest for 10 minutes before carving.

Serve with steamed greens dressed with Pukara caramelised balsamic with pomegranate.

*If you can only get plain chicken breasts - cut in half almost through then open out and flatten with a rolling pin, stuff with ricotta mix and roll up.

 

 

RECIPES FROM KIDS DECORATING - SATURDAY 26TH APRIL

SPICE BISCUITS

1 1/2 C brown sugar
250g butter, softened
1 egg
2 1/2 tsp mixed spice
1 1/2 tsp cinnamon
1 Tbsp baking powder
2 3/4 C flour, sifted

Turn the oven to 180C.
Put the brown sugar, butter and egg into the food processor. Blitz till mixed well. Add the spices, baking powder and 1 ¾ C flour. Pulse to make a dough. Tip into a bowl and add the rest of the flour. Mix well and knead briefly. Put into the fridge for at least 30 minutes to firm up. Roll out and cut out shapes or roll into a log, put into the freezer for 20 minutes, then slice into rounds. Place on a greased oven tray and bake for 8-10 minutes.

 

ROYAL ICING

1 egg white
250g icing sugar, sifted
Squeeze of lemon juice

Mix everything together and beat with an electric beater till glossy - 3-4 minutes

To get the correct consistency, run a knife through the icing and count to 5. If the line left by the knife disappears then it is ready. If the line takes longer to disappear add a few drops of water, and mix again.

Add a few drops of food colouring and mix in well. Or flavour with Fresh As fruit powders.

 

 

 

 

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