All posts tagged Forchefs

Baked Ocean Trout, Tahini & Herbs

Baked Ocean Trout, Tahini & Herbs

Recipe by Ivonne Nathan of forchefs

Ingredients:
• 600g Ocean trout
• ½ cup Greek yogurt
• ½ tbsp tahini
• 1 tbsp lemon juice plus zest of one lemon
• 2 tsp sumac
• 1 bunch each of coriander and flat parsley
• ¼ cup toasted pine nuts
• Roast potatoes to serve

Method:
– Preheat oven to 140C
– Rub trout with olive oil and bake for 20 min, cool
– Combine yogurt, tahini, sumac and lemon juice. Spread over trout
– Chop herbs. Roughly chop pine nuts. Mix together & scatter over yogurt mixture
– Serve with the roast potatoes

Ivonne Nathan

Forchefs Trainer 

 M 0448 975 478  E ivonnenathan@rgt.com.au              www.rgt.com.au

 

Cranberry & Apple Fruit Mince Pies

Cranberry & apple fruit mince pies

Recipe by Ivonne Nathan of forchefs

Ingredients:
Fruit mince
• 115g craisins (dried cranberries)
• 50g dried apple, finely chopped
• 40g (1/4 cup) dried cherries
• 75g (1/2 cup) dried pineapple, finely chopped
• 170g (1 cup) sultanas
• 200g brown sugar
• 2 tbsp brandy
• Zest 1 orange
• 80ml fresh orange juice
• 1 apple grated
• 1 tsp mixed spice

Pastry
• 300g plain flour
• 70g caster sugar
• 175g chilled chopped butter
• Pinch salt
• 1 free range egg, lightly whisked
• Milk for brushing

Method:
– Stir the craisins, dried apple, cherries, pineapple, sultanas, brown sugar, brandy, orange rind and orange juice in a saucepan over low heat for 5 minutes or until sugar dissolves.

– Stir in the grated apple and mixed spice.

– Set aside to cool completely.

– Rub butter into flour, caster sugar, salt mixture resembles breadcrumbs.

– Add egg and bring dough together.

– Turn onto a clean work surface.

– Shape into a disc.

– Cover with plastic wrap and place in fridge for 20 minutes to rest.

– Preheat oven to 180°C.

– Roll out pastry onto a lightly floured surface until 5mm thick

– Use a round pastry cutter to cut discs from the pastry and line moulds

– Divide the fruit mince among the cases

– Use brush edges with milk and top with either a disc or a star. Brush with milk making sure there is a hole for steam to escape

– Bake for 20 min until golden

 

Ivonne Nathan

Forchefs Trainer 

 M 0448 975 478  E ivonnenathan@rgt.com.au              www.rgt.com.au

Brandy Brulee with Cherry Compot

Brandy Brulee with Cherry compot

Recipe by Ivonne Nathan of forchefs

Ingredients:
Compot:
• 500g cherries, pitted to give 300g, halved
• ½ 1tsp vanilla essence
• 110g sugar
• 2 tsp arrowroot

Brulee:
• 6 egg yolks
• 100g sugar
• 30ml brandy
• 170ml milk
• 470ml cream

Method:
– Put cherries, vanilla, sugar & 2 tbsp water into a pan. Bring gently to a simmer and stir to dissolve sugar. Simmer for 5 or 6 minutes until slightly thickened.
– Take 1 tbsp liquid from the pan and mix with the arrowroot to form a paste. Add this back in and bring back to the boil. Simmer for 2 minutes then divide it among the ramekins or oven proof glasses. Chill until set.
– Preheat oven to 120C
– Whisk sugar, yolks and brandy together. Pour cream & milk in and combine well. Strain and pour into moulds.
– Place in a tray and fill with hot water 2/3 up the sides. Cover with loosely with foil and bake for 30 min or until custards have set
– Cool, then sprinkle with a little caster sugar and use torch to make the toffee crust

Ivonne Nathan

Forchefs Trainer 

 M 0448 975 478  E ivonnenathan@rgt.com.au              www.rgt.com.au

Black Lentils and Kale Salad

 

Black Lentils and Kale Salad

Recipe by Ivonne Nathan of forchefs

INGREDIENTS:

Salad

  • 100 gm(½ cup) black Lentils
  • 2 tbsp olive oil
  • 3 garlic cloves, sliced
  • 10 young kale ribs (about 1 bunch), trimmed and sliced, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve
  • 2 tbsp chicken stock or water
  • 1 golden shallot, finely chopped
  • 1 tbsp coarsely chopped mint
  • 40 gm (¼ cup) smoked almonds, coarsely chopped

Feta and mustard dressing

  • 80 gm Persian feta
  • 2 tbsp extra-virgin olive oil
  • ½ tsp Dijon mustard
  • 1 garlic clove, crushed
  • Juice of ½ lemon

METHOD:

  • Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes).
  • Drain well and keep warm.
  • Heat oil in a large frying pan over medium heat, add garlic and stir until tender and light golden (1-2 minutes).
  • Remove with a slotted spoon and set aside. Add kale ribs and cook, turning occasionally, until blistered (2-4 minutes), then add chicken stock and cook until ribs are tender and stock is evaporated (4-6 minutes).
  • Toss in leaves and transfer to a platter.

Dressing

 

  • Combine ingredients in a bowl, then add to quinoa with shallot, mint, almonds and reserved garlic and toss to combine.

Ivonne Nathan

Forchefs Trainer

M 0448 975 478  E ivonnenathan@rgt.com.au            www.rgt.com.au

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Crumpets with Honey & Sheeps’ Milk Cheese

Crumpets with Honey & Sheeps’ Milk Cheese

Recipe by Ivonne Nathan of forchefs

 Ingredients

  • 450 gm (3 cups) plain flour
  • 350 ml milk, warmed
  • 5 gm (1¾ tsp) dried yeast
  • For brushing: vegetable oil
  • 1 tsp baking powder
  • Pinch salt
  • Honey, to serve
  • Sheep’s’ milk or ricotta cheese

Method

  • Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter.
  • Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).
  • Heat a large frying pan over medium-high heat and brush with oil.
  • Lightly grease 7cm crumpet rings with oil.
  • Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet.
  • The batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water.
  • Cook crumpets, in batches, until bubbles form on surface, then flip and cook until just set and golden.
  • Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey and cheese.

Baked Porridge

Baked Porridge

Recipe by Ivonne Nathan of forchefs

SERVES 4–6
INGREDIENTS:

  • 150g rolled oats
  • seeds from 1 vanilla pod
  • 1 tsp ground cinnamon
  • 1⁄2 tsp freshly grated nutmeg, plus a little extra to sprinkle
  • 50g whole blanched almonds
  • 50g blanched hazelnuts
  • 75g raisins
  • 1 ripe pear, peeled, cored and chopped into small chunks
  • 500ml milk, plus extra for serving
  • 200ml double cream
  • 2 tbsp Demerara sugar

METHOD:

1.  Preheat the oven to 180C

2.  Combine the oats and vanilla seeds in a mixing bowl – use your fingers to rub the seeds through the oats. Add the spices, nuts, raisins and pear and mix well. Stir in the milk and cream, and then pour the mixture into a baking dish. Dust with a little extra grated nutmeg.

3. Place in the oven and bake for 30–35 minutes, or until the oats are completely softened and the liquid absorbed.

4.  Heat the grill on its highest setting. Sprinkle the top of the porridge with the sugar and place under the grill for 3–4 minutes, or until the sugar has melted and created a crust.

5. Serve warm, with a little extra milk on the side if desired

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au            www.rgt.com.au

Antonio Carluccio pleased the crowds last month

Late last month, we were lucky enough to get a visit from international celebrity chef, Antonio Carluccio. And he didn’t disappoint. He joined Minister Andrew Barr with a live cooking demonstration, market tour and book signing on Saturday 26 July. And just what did he think of the Market? Chef Carluccio said in his interview with The Canberra Times that our Market “is very fresh and very genuine.”

An estimated 300 plus people turned up to see his early morning cooking demonstration and we were thrilled with the response. Antonio Carluccio also said that at the Market “there is a very good choice of food. (you are) Lucky to have a good market.”

And yes, we are! We thank the organisers of The Truffle Festival of the Canberra and Capital Region for bringing Antonio Carluccio to Canberra as the patron of this year’s event.

Photo: CRFM – Rebecca Warton

Black Truffle Tortilla

Black Truffle Tortilla

Recipe by Ivonne Nathan of forchefs

Ingredients:

  •  ½ brown onion sliced
  • 2 potatoes cooked with skins on
  • 40g Black Truffle
  • 8 free range Eggs
  • Good pinch sea salt
  • Freshly ground black pepper

Method:

  •  Leave the eggs (in their shells) along with the cleaned truffle in an airtight container in the fridge for 48 hours before you are going to use them
  • Peel skin from potatoes and slice thickly
  • Crack eggs & whisk with salt & pepper in a bowl. Grate in ½ truffle using a microplane grater
  • Sweat onion in olive oil, add potato, then egg.
  • Cook stirring gently for 2 minutes then drop spoonfuls of goats cheese on top.
  • Put under a grill or into oven to finish

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

www.rgt.com.au

Jerusalem Artichoke Soup with Fresh Truffle

Jerusalem Artichoke Soup with Fresh Truffle

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 1/2 Onion, diced
  • 40 g Black Truffle
  • Extra Virgin Olive oil
  • 400g Jerusalem artichokes peeled & diced
  • 400g floury potatoes, peeled & diced
  • 1lt chicken stock
  • 100ml cream

Method:

  • Sweat onion in olive oil. When translucent add potato & artichoke
  • Cook with no colour for a few minutes then cover with stock
  • Bring to the boil. Simmer gently until potato & artichoke are tender then blend.
  • Strain to remove any lumps & return to heat. Check seasoning.
  • Whip cream to soft peak & grate in 15g truffle.
  • Serve soup with a drizzle of olive oil, a spoonful of truffle cream & extra shaved truffle

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

www.rgt.com.au

__________________________________________________________________________________________________________________

Chicken Breast stuffed with Fresh Black Truffles and White Wine Cream

Chicken Breast stuffed with Fresh Black Truffles and White Wine Cream

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 2 chicken Breasts, skin on
  • 30g Black Truffle
  • 100g Butter
  • I tbsp. chopped parsley
  • I shallot, finely diced
  • 100ml White wine
  • 100ml Chicken Stock
  • 100ml Cream
  • Handful of Kale or Cavlo Nero

Method:

  • Finley slice 6 slices of Truffle
  • Grate the remaining truffle with microplane and mix with 30g softened butter and chopped parsley
  • Spread butter under the skin of chicken. Place slices on top of butter but under skin.
  • Season chicken breast with salt & pepper.
  • Heat a frying pan and melt a knob of butter with a tbsp. of oil. Place chicken into pan skin-side down and cook until golden. Turn over and put into oven at 180C
  • Melt butter in and sweat shallot gently. Add white wine and reduce by 2/3. Add chicken stock & reduce by ½ . Add cream and bring to boil. Check sauce for seasoning.
  • Cook kale gently in butter.
  • Serve kale topped with chicken & cream sauce

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

 www.rgt.com.au

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