All posts tagged Daniel Hurley

Porcini Fairy Floss

Recipe by Daniel Hurley of Forchefs

Ingredients:

  • 3 Tbsp. Castor sugar
  • 200g Porcini Mushrooms – dried.

Method:

– Preheat fairy floss machine.
– Use a mortar and pestle to make a fine mushroom powder.
– Once fairy floss machine is heated, add 1 tbsp. of sugar to the machine.
– The machine will then dispense fine strands of sugar.
– Collect the floss on sticks and lightly roll in the porcini powder.

Fig Cracked Pepper and Goats Cheese Tart Tar Tin

Recipe by Daniel Hurley of For Chefs

Ingredients

  • 10g butter
  • 8 Figs, halved
  • ½ cup Castor sugar
  • 100ml water
  • 1 sheet frozen puff pastry, partially thawed
  • Goats cheese – to serve
  • Cracked pepper


Method

– Preheat oven to 220°C (200°C fan-forced).
– Make a caramel with the sugar and a little water and remove from heat once the desired colour has been reached.
– Melt in the butter.
– Place the halved figs over the base of the pan.
– Cut a round from the pastry to fit over the layered figs, tucking in at the edge.
– Bake for 12-15 minutes or until golden and puffed.
– Stand in the pan for 5 minutes.
– Turn out onto a plate.
– Sprinkle goat’s cheese and cracked pepper over the top to serve.

Avocado Chocolate Mousse with a Fig, Strawberry & Mint Tian

Avocado chocolate mousse with a fig, strawberry & mint tian

Recipe by Daniel Hurley of For Chefs

Ingredients

  • 4x soft avocados, cut in half, seed removed
  • 1 cup dates soaked in ¼ cup water
  • ½ cup maple syrup
  • ½ tsp vanilla
  • 1/3 cup cocoa or carob powder
  • 1 punnet strawberries
  • ½ bunch mint
  • 3 figs
  • Pink peppercorns
  • Honey


Method

– Blend the dates, maple syrup and vanilla.
– Add the avocado flesh and cocoa powder.
– Process until creamy.
– Place in the fridge until set.

For the Tian

– Dice the strawberries and figs, add a little honey.
– Crack in the pink peppercorns and finely sliced mint.
– Mix to incorporate the flavours.
– Pack in a mould, ready for service.

Humble Cherry, Ginger & Stone Fruit Crumble

Recipe by Daniel Hurley of Forchefs

Ingredients:

  • 300g Fresh cherries
  • 500g Stone fruit Peach, Nectarine
  • 160 g Plain Flour
  • 250g Sugar (adjust to taste)
  • 80g Softened Butter
  • Grated Ginger to taste
  • 100g Coconut
  • 100g Oats or Cornflakes


Method:

– Remove seeds from the cherries and stone fruits.
– Cut into small bite size pieces.
– Dissolve sugar in some water to make a stock syrup.
– Place fruit into the syrup and cook out until softened.
– Place into a baking dish ready for baking.
– Meanwhile, for your crumble topping, use your fingers to lightly rub the flour into the butter till the mixture resembles fine crumbs.
– Stir in the oats, the rest of the sugar and the ginger and coconut (You can make the topping in a food processor. Just whack in the flour, butter, sugar and ginger and whizz up. Add the oats and coconut for the last 10 seconds).
– Sprinkle the topping over the fruit and bake for 40–45 minutes, or until the fruit is bubbling up and the topping is golden.

Moroccan Meatballs with Date Sauce

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 1 Tbsp ground cumin
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp ground coriander
  • 1 Tbsp ground turmeric
  • ½ Tbsp chilli powder
  • ½ Tbsp smoked paprika
  • 1 chicken stock cube
  • 100ml oil
  • 3 lamb loins or fillets
  • Bread crumbs
  • Egg
  • Bunch of fresh coriander
  • 1 Spanish onion
  • Dried dates – chopped
  • 1 garlic clove
  • Chicken stock
  • Cornflour
  • Water

 

Method:

– In a pot cook all spices in the oil, making sure to constantly stir. Set aside
– Blend the lamb fillets till smooth, add bread crumbs, egg and chopped coriander. Season with Moroccan spice mix, salt and pepper. Roll into little balls and allow to chill
– For the sauce, finely slice the Spanish onion and cook until light in colour. Add the chopped dates and garlic, cook for about 3 minutes. Add the stock and spice mix
– Cook the sauce until the dates become soft remove half and blend. Fold back through. Add chopped coriander. If the sauce needs thickening, add corn flour and water
– Heat oil in a pan, add the meatballs, colour. Once they are almost cooked, place them in the sauce and continue cooking in the oven. Remove and serve

Lamb Presse with Mint Fluid Gel

Recipe by Daniel Hurley of Forchefs

Ingredients:

  • 1 Lamb shoulder
  • 2 lamb necks
  • 1½ bunch of thyme
  • 2 garlic cloves
  • 2 cinnamon quills
  • 1 carrot
  • 1 celery stick
  • 1 onion
  • Chicken or Beef stock – to cover
  • 300ml Red wine
  • 10 peppercorns
  • 2 Bay leaves
  • 1 tsp Fennel seeds
  • 1 bunch of mint
  • 1g Agar per 100ml liquid
  • Sugar – to taste
  • 300ml water
  • Eggs
  • Milk
  • Flour
  • Bread Crumbs
  • Small bunch of continental parsley
  • Zest of 1 lemon


Method:

– Seal the lamb shoulder and necks in a hot pan with a little oil. Place into a deep container – make sure it will fit in your oven
– Cut the onion, carrot and celery into a rough cut. Add to the pan that you sealed the lamb in and colour slightly. Add to the tray with the lamb
– In a pot, heat the stock, red wine, bay leaves, peppercorns, ½ bunch of thyme, garlic, cinnamon and fennel seeds. Once this has come to the boil, pour over the lamb. Make sure the liquid just covers the meat – use some water or more stock if needed. Cover with foil and braise in the oven for about 3 hours on 160°C
– While the lamb is in the oven make your mint gel. Pick the mint and blanch in some boiling water for about 1 minute or until soft. Place in an ice bath to chill – you still want it to be green
– Once cold, strain and squeeze out excess water
– In a small pot make a syrup with the water and sugar – make sure not to stir it or it will crystallise
– Measure the liquid and weigh the agar accordingly – you can adjust all elements of this to suit taste and colour
– Put the liquid back into the pot and bring to the boil. Sprinkle in the agar and stir to incorporate. Add the mint and cook quickly, the mixture should start to thicken slightly
– Check if the lamb is soft. If so, take it out of the oven and let it cool slightly in the liquid
– Place the liquid into a pot and reduce it down to make the sauce – season to taste
– Get a bowl and begin to pull the meat off the necks and breaking down the shoulder – this should just fall apart. Add salt and pepper to taste. Chop and add parsley, rest of the thyme and the lemon zest and mix. Adjust to taste*
*Please note – do these steps whilst the meat is still quite warm, to help it all bind together.
– Spray a tray and line with baking paper. Add the mixture and spread across the tray. Place another layer of paper on top and place another tray that fits nicely over the lamb. Add a little weight on top and place in the fridge overnight or until the natural gelatine in the lamb sets. Remove from the tray and cut into portions
– With the eggs and milk, create an egg wash. Place the lamb in the flour, then the egg wash and finally coat in the bread crumbs
– Have a hot pan with clarified butter in it and seal the lamb until nice and golden. Finish in the oven if needed – please note that this will be soft
– Serve with roast vegetables for a different take on a Sunday roast

Dan’s Shepherd’s Pie

Recipe by Daniel Hurley of Forchefs

Ingredients:

  • Sea salt to taste
  • Ground black pepper to taste
  • 1 bay leaf
  • 2 Tablespoons Dijon mustard
  • 1 cup frozen peas
  • 300ml red wine
  • 500g potato
  • 200ml cream
  • 150g butter
  • 2kg diced rump lamb
  • 1 carrot
  • ½ bunch of rosemary
  • 1 garlic clove
  • 3 Tbsp of tomato paste
  • 1 litre stock
  • 1 onion
  • 1 leek


Method:

– Heat the oil in a large saucepan over medium to high heat. Add the diced lamb and brown. Once browned, remove and set aside. Add the onion, carrot, celery, garlic and peas and cook, stirring for 5 minutes
– Add tomato paste, red wine sauce, mustard and rosemary. Stir until combined. Add the lamb and stock – cook and stir accordingly
– Meanwhile, cook potato in saucepan of salted boiling water for 15 minutes or until tender. Drain well. Reduce ream with the butter
– Use a potato masher or fork to mash the potato until smooth. Add the cream and use a wooden spoon to stir until combined. Taste and season with salt and pepper
– Once the lamb has broken down, adjust the season to taste
– Preheat the oven to 200oC. Spoon the lamb mixture into a 2L (8 cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in the oven for 20 minutes or until the potato is golden brown. Serve immediately