All posts tagged David Keeley

Roast Jerusalem Artichoke Veloute

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

  • 1kg Jerusalem artichoke washed
  • 2 sprig thyme
  • 4 clove garlic
  • 50ml olive oil
  • 1 large onion
  • ½ leek
  • 500ml milk
  • 1lt cream


Method:

– Roast artichoke in foil with garlic, thyme and olive oil for 30 min until soft.
– Sauté onion and leek until soft.
– Add roasted artichoke and sauté for 2 min over moderate heat.
– Add milk and cream and bring to the boil.
– Turn down and simmer for 20 minutes.
– Blend, strain and serve.

Pistachio & Olive Cake

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

  • 120g polenta
  • 450g ground pistachio nuts
  • 2tbs pistachio paste*
  • 200g flour
  • 4tsp baking powder
  • 300ml light olive oil
  • 200g unsalted butter, melted
  • 6 free range eggs
  • 350g castor sugar


Method:

– Pre-heat oven to 160°C
– Mix all dry ingredients together with pistachio paste and ground pistachio nuts and set aside.
– In a separate bowl, mix olive oil and melted butter together.
– Cream sugar and eggs and add butter and oil mixture.
– Fold egg and oil mixture through dry ingredient mixture and pour into prepared tin.
– Bake in oven for around 40 minutes.

*Pistachio paste is available at specialty food stores. If not available just omit from recipe.

Crispy skinned Market Fish with Verjuice, Tomato & Wilted Greens

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

  • 4 Market fish fillets
  • 1 punnet cherry tomato
  • 1 punnet Roma cherry tomato
  • 1 Spanish onion
  • 10 basil leaves
  • 100ml local verjuice
  • 50g unsalted butter
  • 100g assorted greens (baby spinach, cabbage, kale)


Method:

– Slice tomatoes in half.
– Peel and slice onion.
– Add tomato and onion to a pan with verjuice and reduce.
– Add butter and basil to reduced tomato and verjuice, keep warm.
– Clean and sauté greens in a little butter.
– Cook fish skin side down until golden.
– Serve with wilted greens and tomato and verjuice sauce over the top.

Chocolate & Chestnut Pudding

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

  • 200g chocolate
  • 250g butter
  • 2 cups brown sugar
  • 4 eggs
  • 1 cup plain flour
  • 1 ¼ tsp baking powder
  • ½ cup drinking chocolate
  • 200g chestnuts, roasted and finely blended


Method:

– Melt chocolate and butter together cool.
– Cream sugar and eggs.
– Add flours and drinking chocolate.
– Mix in melted chocolate then roasted and blended chestnuts.
– Cook 200°C 15-20 minutes in cocoa lined moulds.

Apple Tart

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

  • 50g icing sugar
  • 50g almond meal
  • 100g butter
  • 2 eggs
  • sweet pastry
  • 4 apples
  • 20g raw sugar
  • Pinch cinnamon
  • 20g unsalted butter


Method:

– Make frangipane with sugar, almond soft butter.
– Add eggs and mix well set aside.
– Line tart cases with pastry.
– Add some frangipane to just cover the bottom of the case.
– Peel and slice apple.
– Place apple on top of frangipane.
– Top with raw sugar, ground cinnamon and butter.
– Bake 160-180°C for 15 to 20 minutes or until golden.