•
Parmesan
Parchment Breads
| Minestrone
Casalinga with Parmesan Crouton |
|
|
| Ingredients:
1/4
cup dried haricot beans
3 tbsp oil
2 onions – chopped
2 cloves garlic – crushed
2 rashers bacon (optional)
4 large tomatoes (peeled)
Or 1 tin 400g whole peeled tomatoes (chopped)
8 cups beef or chicken stock
½ tsp fresh thyme
½ tsp fresh basil
Crouton
Sliced, italian bread
Parmesan cheese (grated)
Peeled
& diced vegetables
2 carrots
2 potatoes
1 small turnip
2 stick celery
2 cups shredded cabbage
¼
cup small pasta shells
Salt & pepper |
Method:
Serves
6-8
Soak
Haricot Beans in cold water for 12 hours.
Prepare and chop onion, garlic, bacon and herbs.
Dice fresh tomato or open and dice tinned tomato. Dice the
rest of the fresh vegetables.
Heat
oil in deep pot and sauté onion, bacon and garlic.
Add the rest of the dry ingredients and the haricot beans.
Add diced tomato and stock. Simmer for 2 hours with a lid.
Slice the bread and top with grated parmesan cheese, bake
in oven on 200C for 8 minutes.
Serve soup very hot and top with crouton and garnish with
chopped parsley.
Enjoy! |
| Potato
& Rosemary Bread & Basil Pesto |
|
|
| Ingredients:
500 gm strong flour
300 ml warm water
15gm yeast (dry)
10g sugar
10g salt
30ml olive oil
1 teaspoon black pepper
1 tablespoon shopped fresh rosemary
1 large potato
sea salt
extra virgin olive oil
|
There's
nothing like freshly home baked bread.... add a little Basil
Pesto & you have a delicious snack or accompaniment
to a meal.
Method:
• Combine water, yeast, sugar and oil into a mixer
with dough hook. Mix for 1 minute on low and leave for 10
minutes.
• Add flour, salt and pepper and mix for 7 minutes
on low
• Remove
bowl from machine, cover with cling wrap and leave to prove
for 1.5 hours in a warm place or until it has doubled in
size.
• Return to machine and knead again for a further
3 minutes
• Heat oven to 210 deg c
• Remove dough and press into a deep baking tray that
has been greased
• Slice potato into thins
• Arrange potato on top of dough and sprinkle with
rosemary, sea salt and olive oil
• Leave to prove until nearly double in volume
• Place in oven for 22 min
• Leave to cool on cooling rack |
Ingredients:
1 cup fresh basil leaves
1 garlic clove
¼ cup pine nuts
2 table spoons olive oil
2 table spoons grated parmesan
Recipe
by Bas
Van Uyen
|
Basil
Pesto
Ideal
as a condiment to add to pasta, mix with mayonnaise or use
as a pizza topping
Method:
•
Combine all ingredients in a blender and process until nearly
smooth
|
| Goats
Cheese & Thyme Palmiers |
|
|
| Ingredients:
2
Tb spoons Thyme Leaves
300 grams Goats Cheese
1 packet of Puff Pastry
Cracked black pepper
Salt
2 Eggs
100 ml Milk
1 Medium size Onion (peeled, rough dice)
5 Cloves Garlic (peeled)
Recipe
by Bas
Van Uyen |
Method:
•
Combine the goats cheese, thyme leaves, 1 egg, garlic and
onion. Season.
•
Blend in food processor until a fairly smooth paste.
•
Whisk together the egg and milk.
•
Lay out the pastry and spread the goats cheese mix using
a palette knife, onto the pastry. Leave a 1 cm edge.
•
Starting from one edge begin to roll the whole edge evenly
towards the centre (like a swiss roll) stopping in the centre.
•
Repeat process from the opposite side (so it looks like
you have two swiss rolls together).
•
Pre heat oven to 210 deg C
•
Slice the log approx ½ centimeter thick.
•
Lay on greased baking trays and bake in oven for 15-18 minutes.
•
Leave to cool. Serve with a sprinkle of Sea Salt and your
favourite olive oil.
|
| Orange
and poppy seed pudding |
|
|
| Ingredients:
300g
Butter
300g Caster Sugar
4 Orange Zest
200ml Orange juice (reduced to 100ml)
4 Eggs
15g Baking Powder
250g Flour
2 tbsp Poppy seeds
½ tsp Nutmeg
½ tsp Cinnamon
½ tsp Ginger
Recipe
by Bas
Van Uyen
|
Method:
• Cream
the butter and sugar
• Add
the orange juice and zest
•
Add the eggs and the sifted flour, baking powder &
spices
• Add
the almond meal & poppy seeds
•
Cook for 20-25 minutes on 220C
• Once
the pudding has been unmoulded, brush with the orange syrup
Orange
Syrup
200g Icing Sugar
150ml Orange juice
3 tbsp Cointreau
Method:
Heat the orange juice & sugar together & finish
with the cointreau |
| Salmon
& Nori Mignons with Wasabi Mayonnaise |
|
|
| Ingredients:
500
grams of fresh Salmon
10 sheets of Nori
200 ml Apple Mirin
2 Limes
50ml Light Soy
1 Bullet Chilli
100ml Vegetable Oil
|
Method:
• Cut the salmon into 4cm x 1.5cm strips.
• Using a pair of scissors cut
the nori sheets 2cm wide.
• Combine the juice from 2 limes,
soy, mirin and chopped chilli.
• Marinate salmon pieces for
2 hours.
• Lay out strips of nori 6 at
a time.
• Lay a piece of salmon on the nori and
wrap / roll the nori around the salmon.
• Place in fridge.
• Heat a heavy based pan, add
a little oil, place nori wrapped salmon in pan cooking
and tossing for only 2 minutes.
• Serve hot with Wasabi mayonnaise.
|
|
|
Ingredients:
2
Eggs
10 ml Vinegar
1 Teaspoon Wasabi Powder
Salt
Pepper (white)
250ml Vegetable Oil
10ml Boiling Water
Recipe
by Bas
Van Uyen
|
Wasabi
Mayonnaise
Method:
• Place egg yolks, vinegar, wasabi and seasoning into
a bowl and whisk well.
•
Gradually add oil very slowly, whisking continuously until
all oil is incorporated.
•
Add boiling water (this stabilizes the mayonnaise).
•
Adjust seasoning if required. |
Asparagus
wrapped in Proscuitto and Fillo Pastry
|
|
|
Method:
• Blanch twelve Asparagus, refresh in cold water
and dry thoroughly. Roll a thin slice of proscuitto around
each Asparagus stalk.
• Spread a sheet of fillo pastry on a flat surface
and brush with melted butter. Place three lots of Asparagus
on the pastry (the tips should be slightly overlapping
the pastry).
• Roll the layers around the Asparagus and cut off
any excess pastry. Repeat with the rest of the Asparagus.
• Place the Asparagus fillo on a greased baking
tray, brush with a beaten egg and sprinkle with grated
Parmesan cheese.
• Bake at 180 deg c for 5 to 7 minutes. Serve immediately.
Recipe by Jeff Lamb |
Asparagus
Custard with a Parmesan Wafer and Herbed Goats
Cheese
|
|
|
Method:
• Sweat off four sliced shallots and two cloves
of garlic with out colour in olive oil. Add three bunches
of thinly sliced Asparagus and cook for two to three minutes.
•
Add 1 cup of cream, salt and pepper and cook until the
Asparagus is soft.
•
Puree the Asparagus in a food processor until smooth and
pass through a fine strainer to remove any fibres that
haven’t broken down.
• Add two beaten eggs to the Asparagus and transfer
to four ramekin dishes.
Cook is a water bath for 20-25 minutes.
• Once cooked, allow to cool slightly, run a small
knife around the inside and turn out onto a place.
• Sprinkle 50gm of grated parmesan onto a baking
tray into four circles and cook for 3 – 4 minutes
at 180 deg c.
• Once cooled slightly, place on top of the Asparagus
custard and finish with a spoonful of goats cheese with
fresh chopped herbs and a touch of cream added to it.
• Serve warm. Recipe
by Jeff Lamb |
| |
Serves
4
Ingredients
20g butter
1 cup of finely chopped onion
1 teaspoon of finely chopped rosemary
60g plain flour
10g grated fresh parmesan
Salt
Equipment
Food processor
Baking
paper
Recipe by
Rodney McKnight
Banquet Chef –
Rivers Reception Centre & Boat Charters |
Method
• Sauté
onions, rosemary in butter on a mild heat, until glassy
in appearance •
Remove from heat. Add some good quality sea salt and fresh
ground black to taste.
•
In a food processor add flour and parmesan cheese until
it resembles bread crumbs. Then add contents of onion,
rosemary and butter, mix together until it forms dough.
•
Between two sheets of baking paper roll out dough into
very thin sheets. Remove top baking paper sheet and cut
into triangles.
•
Place onto baking tray into preheated oven at 150 degrees.
Cook for 10 minutes or until golden brown. Turn over and
cook for another 5 minutes.
•
Serve bread with your favourite dips |
www.rivers.net.au
/ www.steakhouse.net,au
/ www.bluefiregrill.com.au
/ www.saganaki.com.au
|
