Wednesday, 29 August 2012

Gary Meaghan's Potato Gnocchi

I always wanted a good recipe for Potato Gnocchi I have tried before but it came out a bit tough!  So when Gary made this in Masterclasss this season I gave it a go, even bought a drum sieve to get it just right.  Guess what!  It was amazing!!  Even got glowing reviews from an Italian friend of ours who I fed it to!  It takes time to make but trust me it is worth it!!

I served it with burnt butter and sage.

Ingredients
  • Rock salt, to bake
  • 1kg floury potatoes, Sebago (or brushed potatoes), washed
  • ½-1 egg, lightly beaten
  • 250g plain flour, plus extra for dusting
  • 40g Butter
  • 1/2 bunch sage leaves

Method
  • Preheat the oven to 180°C.
  • Line a baking tray with about 1/2cm layer of rock salt. Prick the potatoes all over and place on salt. Bake for 1-1.5 hours or until very soft. Immediately cut in half and press through a potato ricer or drum sieve placed over a large bowl. Add egg and season with salt, mix until just combined. Sprinkle half the flour onto a clean bench. Place potato mixture on top, flatten the mixture and sprinkle with remaining flour. Press mixture down with your fingers and fold it over with a pastry scraper or spatula, repeat this process until all the flour has been incorporated. Bring the dough together to form a ball. Divide dough into three, roll each into a 2cm diameter sausage shape using small amounts of flour to dust.  Cut into diagonal pieces about 2-3cm long and set on a floured tray.
  • bring a large saucepan of salted water to the boil, reduce to a simmer, gently add gnocchi and cook until they rise to the surface. Remove from the pan with a slotted spoon to an oiled bowl.
  • Heat one tablespoon oil in a non stick frying pan, add gnocchi and brown on both sides.
  • Remove from the pan, add the sage leaves cook for a few minutes until crispy, pour butter and sage leaves over the gnocchi and serve.

Matt Moran's Vanilla Bean Panna Cotta

I liked the look of this dessert when they made it on Master Chef this season so for a dinner party I had a few months ago (that's how far behind I am on recipes) I made it, it was yummy!  Matt did it with Cherry Soup but I served it with a pistachio biscotti crumb and limoncello sauce.

Ingredients
  • 360ml milk
  • 85g caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 12g gelatine leaf, soaked in cold water
  • 360ml Greek yoghurt 
Method

  1. Place the milk, sugar and vanilla bean in a saucepan and place over a low heat until hot, do not boil. Take off the heat and set aside to infuse for 30 minutes. Remove the vanilla bean. Place back over a low heat and heat again until hot ensuring it does not boil.
  2.  Place the gelatine in a bowl, cover with cold water and soak for 4-5 minutes or until soft. Remove and squeeze off excess water. Add to the milk and stir until it has completely dissolved. Stir through the yoghurt. Pour into 6 dariole moulds with a 150ml capacity. Place in the fridge to set over night.
  3. To remove the panna cotta from the moulds dip each mould in hot water for 3 seconds then carefully turn out into shallow serving bowls
If you want to make the biscotti I used Fig Jam & Lime Cordials recipe you can find it here. I used pistachios and lemon rind as the flavouring, and for the Limoncello sauce I mixed Limoncello with some water and a little sugar and boiled it til it was syrupy.

Tuesday, 28 August 2012

Stuffed Eggplant

This is a recipe that I got from Better Homes and Gardens, I used Tivo to tape it and then watched writing down the recipe!  It is really tasty, my 7 year old did just eat the meat out of the eggplant like it was a bowl but hey, maybe one day he will eat the whole thing!!

Ingredients

3 Eggplants, halved
6 cloves garlic, chopped
1 tbsp oil
600gm minced Lamb
1/2 cup breadcrumbs (fresh)
1/2 bunch parsley, chopped
2 tsp cinnamon
1 tsp chilli flakes
1 tbsp dried mint
2 eggs
salt and pepper
1/2 cup parmesan cheese, grated

Sauce
500ml chicken stock
1 tin diced tomatoes
3 tbsp tomato paste
2 bay leaves

Method
  •  Preheat the oven to 200 degrees
  • Scoop out flesh of eggplants with a melon baller
  • fry the garlic in the olive oil until tender
  • In a food processor place the lamb, garlic, breadcrumbs, parsley, cinnamon, chilli flakes, mint and eggs, and process until smooth
  • Place in a baking dish and drizzle with a little olive oil and sprinkle with the cheese.
  • Stir together the stock, tomatoes and tomato paste, and pour into the bottom of the tray, not over the eggplant.  Place the bay leaves in the tray. 
  • Cover the tray with baking paper and then foil.
  • Cook for 1 hour
  • Remove the foil and baking paper and cook for a further 10 minutes or until browned

Thursday, 23 August 2012

Tomato Tart

My husband reads the Age on the train to work on his IPad, so I often get recipes sent to my IPhone (yes we are an apple family!) that he would like me to make for him.
This is one of those recipes by Katrina Meynink.
Can't wait for summer when I can try it with lovely home grown tomatoes!!


Ingredients
1kg roma tomatoes, halved
3-4 sprigs thyme plus extra to serve
2tbsp olive oil
Salt and pepper to season
3 tbsp good quality balsamic vinegar
1 ½ tbsp. brown sugar
Persian fetta to serve

Method
Preheat the oven to 125C.
Toss the tomatoes with the olive oil and thyme in bowl until well coated.. Season with salt and pepper. Roast tomatoes, cut side up and in 1 layer for 2 hours.
In a small bowl whisk the balsamic vinegar and brown sugar until the sugar has dissolved. Pour over the roasted tomatoes and toss gently to coat.
Turn the oven heat up to 190.
Layer the tomatoes cut side up over the base of 1 large fry pan or alternatively 4 individual crepe pans also works well for individual serves. Spoon over the balsamic syrup. Cut the puff pastry slightly larger than the diameter of the base of the fry pan you use. Gently place the pastry over the tomatoes, tucking in the edges around the circumference of the pan. Cook in the oven for 10 minutes or until the pastry is puffed and golden.
To serve, gently invert the tarte onto a plate. Add a spoonful of Persian fetta, season with salt and pepper and sprinkle over a few fresh thyme leaves. Serve hot.

Thai Turkey Burger

Did you know that turkey is one of the meats with the lowest amount of fat?  So it's not just for Christmas!!  These were really yummy even my 7 year old scoffed them down.

1kg Turkey Mince
2 tablespoons red curry paste
1 small bunch coriander
2 teaspoons cumin seeds
Salt and pepper
2 tablespoons olive oil 



Combine turkey, curry paste, coriander, cumin and salt and pepper in large bowl. Using 3/4 cup mixture at a time, shape mixture into eight 2cm-thick patties.
Heat oil in a large non-stick frying pan over medium-low heat. Cook patties, in batches, for 5 to 7 minutes each side or until cooked through.