All posts tagged Main

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 Shoulder Baked in Hay

Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

  • 1 lamb shoulder, bone in
  • 200g hay
  • 3 leeks – roughly sliced
  • 1 garlic bulb
  • 1 bunch of lemon thyme


Method:

– Season shoulder well
– Sautee leeks until soft
– Toast hay in a suitable sized baking tray. Place leeks, garlic and thyme on top to make a layer for the shoulder to lay on
– Place shoulder on top and cover with foil or a tight fitting lid
– Place in a 120°C oven for 8 – 10 hours
– 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

Lamb Belly

Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

  • 1 lamb belly, bones removed, trimmed and seasoned with salt and pepper 100ml oil
  • 4 eschalots – peeled and cut in half
  • 2 carrots – peeled and cut into rough pieces
  • 150g celeriac – peeled and cut into rough pieces
  • 1 bulb garlic split
  • 4 rosemary sprigs
  • 200g tomatoes – roughly chopped
  • 300ml white wine
  • Stock to cover (brown chicken is best suited, however, white chicken or beef stock can be substituted)


Method:

– Seal the lamb belly
– Colour the carrots, celeriac and eschalots in the same pan. Deglaze with tomato and white wine, reduce by half and split into 2 pressure cookers
– Place the lamb on top of the vegetables and cover with stock
– Cook at high pressure for 28 minutes
– Leave to cool and depressurize
– Place meat onto baking paper lined trays and press chill quickly in blast chiller
– When cooled, cut into desired sized pieces. As the size of the lamb belly’s vary throughout the seasons, portioning depends on length, width and thickness. Approximately 90g is good for a main sized portion
– Strain remaining liquid and return to heat. Leave to reduce until a desired sauce consistency is obtained

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

Artichoke Barigoule

Recipe by Keaton McDonell of Pulp Kitchen

Ingredients:

  • 6 globe artichoke hearts, halved
  • 200ml extra virgin olive oil
  • 1 carrot – cut into a 5mm dice
  • ¼ celeriac – cut into 5mm dice
  • 175ml of white wine
  • 3 garlic cloves, peeled and halved
  • 1 pinch of caster sugar
  • 1 pinch of fennel seeds
  • 250ml chicken stock
  • ½ Tbsp of white wine vinegar
  • Salt


Method:

– Tie the fennel seeds in a muslin cloth and set aside
– Heat the olive oil in a large pan over a medium heat. Add the artichoke hearts and season with a pinch of salt. Add the diced carrot and celeriac and cook for 2 – 3 minutes making sure they do not colour
– Turn up the heat. Add the wine and garlic to the pan and cook until almost dry
– Add the fennel seeds (tied in muslin), chicken stock and caster sugar to the pan. Turn down the heat and simmer the artichokes until they are just cooked through (up to 5 minutes) and the liquid is reduced. The artichokes are cooked when a sharp knife is intserted and there is no resistance
– Add the white wine vinegar to the pan. Remove the muslin cloth containing the fennel seeds from the pan. Divide the artichokes barigoule across plates and serve immediately

Smoked Duck Breast with Fennel & Beetroot & Orange Relish

Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

  • 2 Duck Breast
  • Olive Oil
  • Tea leaves enough to cover a tray
  • 200g Brown Sugar
  • 1 Cinnamon Quill
  • 1 Bay Leaves
  • 2 Star Anise
  • 1 Orange :
  • Salt and Pepper
  • Fennel Bulbs
  • 1 Bunch Thyme
  • 50g Butter
  • 200ml Cream
  • 1 Lemon
  • 1 Large Beetroot
  • White Vinegar
  • Castor sugar


Method:

Smoked Duck Breast:

– Seal the duck breast skin down until nicely browned.
– In a foiled tray, place the tea leaves, sugar, cinnamon quill, the rind from the orange and a few sprigs of the thyme.

Beetroot Relish:

– Finely slice the beetroot
– Add the vinegar and sugar along with the star anise and the juice from 1 orange, bay leaf and salt and pepper.

Fennel Puree:

– Slice the fennel, place in a small pot of water and boil.
– Reduce the cream and Butter until thick
– Strain the fennel once cooked
– Add the cream mixture and season to taste.

Soused Fennel:

– Finely slice the fennel add lemon juice, salt and pepper and olive oil
– Allow the fennel to soften in the mixture.
– Strain for service.
– Chop some Thyme to taste adjust seasoning if needed.

Snapper en Papillote, Leek Fondue & Truffle Sauce

Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

  • 500 gr red snapper fillet
  • 2 leeks 50g butter

Sauce:

  • 500 ml white wine
  • 1 eshallot
  • Thyme
  • Bay leaf
  • Spices (coriander, white pepper corn ,star anis & fennel seeds )
  • 500 ml fish stock
  • 500 ml cream
  • 25 g fresh truffle


Method:

– Thinly slice the leeks, and quickly sweat down in butter until soft but still green.
– Clean and portion the fish.
– On oven proof paper, place the leeks and the seasoned fish, with the truffle sauce on top and close the paper to secure.
– Bake for 6 min @ 180°C

Sauce:

– In a sauce pan, place white wine, sliced eshallots, thyme, bay leaf and spices.
– Reduce until almost dry.
– Add the fish stock and reduce again until almost dry.
– Add cream and bring to simmer.
– Strain and then add the chop truffles and let infuse.

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.

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.