All posts tagged Michaela Uren

Smoked Salmon Blinis

Recipe by Michaela Uren of For Chefs

Ingredients:

  • 1/3 cup buckwheat flour
  • 1/4 cup plain flour
  • 1 tsp baking powder
  • 1 egg, lightly beaten
  • 2/3 cup buttermilk
  • 25g butter, melted
  • Olive oil cooking spray
  • 1/3 cup mascarpone cheese
  • 1 tbl lemon juice
  • 1 tbl finely chopped dill
  • 100g smoked salmon, thickly sliced
  • Fresh dill sprigs and lemon zest to serve


Method:

Step 1:
– Sift flours and baking powder into a bowl.
– Gradually whisk in egg and buttermilk until smooth.
– Stir in butter.


Step 2:
– Spray a large frying pan with oil.
– Heat over medium heat-high heat.
– Using 2 teaspoons of mixture per blini.
– Cook 6 blini for 2 minutes each side or until browned.
– Transfer to a wire rack to cool.
– Repeat to make 24 blini.


Step 3:
– Combine mascarpone, lemon juice and chopped dill in a bowl.
– Place blini on a platter.
– Spread each with 1 teaspoon mascarpone mixture.
– Top with salmon and dill sprigs.
– Sprinkle with lemon zest.
– Serve.

Sweet Corn Quesadillas

Recipe by Michaela Uren of For Chefs

Ingredients:

  • 8 small (or fajita-style) tortillas
  • 2 tsp olive oil
  • 1 ½ cups Cheddar Cheese
  • ½ small red onion, thinly sliced
  • 2 cups sweet corn
  • 2 jalapenos, seeded and finely chopped
  • ½ cup fresh coriander leaves
  • Mascarpone and salsa (optional)


Method:

– Heat oven or toaster oven to 200°c
– Brush one side of each tortilla with the oil.
– Turn the tortillas over and top with cheddar cheese, onion, corn, jalapenos and coriander.
– Sandwich with the remaining tortillas, oiled-side up
– Working in batches, if necessary, transfer the quesadillas to a foil-lined toaster-oven tray.
– Bake, turning once, until the cheese melts, 6-8 minutes in total.
– Serve with the mascarpone and salsa (if using)

Tomato Salsa:

– 2 tomatoes, quartered, seeded, finely chopped
– 1 Spanish onion, thinly sliced
– 2 tsp lime juice
– 2 tsp finely chopped coriander

Method:

– Combine all ingredients in a bowl then season with salt & pepper
– Store salsa, covered, in the fridge for 4 hours or until ready to serve

Sticky Honey Figs in Cinnamon & Yoghurt

Recipe by Michaela Uren of For Chefs

Ingredients:

  • 8 ripe figs
  • Knob of butter
  • 4 tbs clear honey
  • Handful of shelled pistachio nuts
  • 1 tsp ground cinnamon
  • Mascarpone or Greek Yoghurt, to serve


Method

– Heat grill to medium high.
– Cut a deep cross in the top of each fig then ease the top apart.
– Sit the figs in a baking dish and drop a small piece of the butter into the centre of
each fruit.
– Drizzle the honey over the figs, then sprinkle with the nuts and cinnamon.
– Grill for 5 minutes until figs are softened and the honey and butter make a sticky
sauce in the bottom of the dish.
– Serve warm, with dollops of Greek yoghurt or Mascarpone.

Smashed Apple Guacamole

Recipe by Michaela Uren of For Chefs

Ingredients

  • 1 peeled, grated Granny Smith apple
  • ½ diced small white onion
  • 1 minced birds eye chilli
  • 1 diced avocado
  • 2 tbs fresh chopped coriander
  • 1 tbs fresh lime juice
  • ½ tsp sea salt
  • 1 seeded diced tomato


Method

– In a small bowl, combine peeled and grated Granny Smith apple, ½ diced small white
onion, seeded diced tomato, 1 minced birds eye chilli, 1 diced avocado, 2 tbs fresh
chopped coriander, 1tbs fresh lime juice and ½ tsp sea salt to taste.

Spiced Creme Anglaise

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 500ml whole milk
  • 500ml double cream
  • 100g caster sugar
  • 2 vanilla pod, split
  • 10 large free range egg yolks
  • Nutmeg to taste


Method:

– Put the milk, double cream and 1 tbsp of the sugar into a heavy based saucepan. Scrape the seeds from the vanilla pod and add them to the pan. Heat until almost simmering. Then take off the heat.
– Meanwhile, in a large bowl, beat the egg yolks with the remaining sugar until creamy.
– Gradually pour the hot creamy milk onto the sugary yolks, whisking as you do so. Strain the mixture through a fine sieve into a clean pan.
– Stir the mixture over a low heat until the custard thickens enough to thinly coat the back
of a spoon. Do not allow the mixture to boil as it will curdle.
– Remove from the heat and strain the custard again through a fine sieve into a cold bowl
(unless you are serving it hot right away). Leave to cool, stirring occasionally to prevent a skin from forming.

Free Form Grilled Fruit Pavlova

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 4 large free range egg whites
  • 200g raw caster sugar
  • sea salt
  • zest and juice of 1 lime
  • juice of 2 oranges
  • 2 tablespoons runny honey
  • 1 vanilla pod
  • 150g cherries, stones removed
  • 2 peaches, quartered and stones removed
  • 2 nectarines, quartered and stones removed
  • a handful of baby mint leaves
  • Greek yoghurt, to serve


Method:

– Preheat the oven to 150°C
– Put the egg whites into a clean bowl, then whisk with an electric mixer on medium until they form firm peaks.
– With your mixer still running, gradually add the sugar and a pinch of salt.
– Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, or until white and glossy. To test whether it’s done, pinch some between your fingers, if it feels completely smooth it’s ready; if it’s slightly gritty, whisk for a little longer.
– Place a small dinner plate upside-down on a piece of grease proof paper and draw round it.
– Flip the paper over and stick it to a large baking tray using a tiny blob of meringue to secure each corner.
– Spoon the meringue out on to the paper, using the circle as a guide, use the back of a spoon to push it out to the edge of the circle, creating a slight well in the middle as you go.
– Bake in the hot oven for around 1 hour 30 minutes, or until crisp on the outside and slightly soft inside. Meanwhile, preheat the barbecue.
– Add the lime zest and juice to a pan with the orange juice and runny honey.
– Halve the vanilla pod, then scrape out the seeds and add the pod and seeds to the pan.
– Place on a medium heat and cook for 7 to 8 minutes, or until slightly thickened and glossy.
– Add half the cherries to the syrup and cook for a further 3 minutes, then remove from the heat.
– Add the peach and nectarine quarters to the barbecue and cook for 3 to 5 minutes on each side, or until nicely charred.
– Once the meringue is ready, dollop the yoghurt into the centre, then drizzle with a few spoonfuls of the syrup and swirl and ripple it through the yoghurt.
– Arrange the peaches, nectarines and remaining cherries on top, then spoon over the remaining fruity syrup.
– Scatter with fresh mint leaves, then serve.

Enjoy!

Champagne Punch

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 1 Nectarine (thinly sliced)
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/4 cup fresh lemon juice
  • 1/3 cup simple syrup
  • 1 bottle champagne (or other sparkling white wine)


Method:

– In a jug, combine ice, nectarine, raspberries, blueberries, lemon juice and simple syrup.
– Slowly pour in champagne or other sparkling white wine.

Apple & Cherry Strudel

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 3 apples, peeled, cored, thinly sliced
  • 680g pitted cherries
  • 100g (1/2 cup) caster sugar
  • 2 tbs fresh lemon juice
  • 1 tsp ground cinnamon
  • Melted butter, to grease
  • 10 sheets filo pastry
  • 60g butter, melted
  • 100g almond meal
  • Pure icing sugar, to dust
  • Whipped cream, to serve


Method:

– Combine the apple, cherries, sugar, lemon juice and cinnamon in a large glass or ceramic bowl.
– Set aside for 2 hours to macerate. Drain.
– Preheat oven to 180ºC. Lightly brush a baking tray with butter.
– Place the filo on a clean work surface.
– Cover with a dry tea towel, then a damp tea towel (this prevents it drying out).
– Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted  butter. Repeat with melted butter and remaining filo.
– Sprinkle with the almond meal.
– Place the filling along 1 long side, leaving a 6cm-wide border at each end.
– Fold in the ends and roll up firmly to enclose.
– Place, seam-side-down, on the prepared tray and brush with remaining butter
– Brush with remaining butter.
– Bake for 25 minutes or until golden.
– Dust with icing sugar.
– Serve with whipped cream.

Truffle Butter

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 250g Lurpak butter
  • Parsley finely chopped
  • 1 small black truffle


Method:

– Start with room temperature butter and a medium sized mixing bowl.
– Place the butter into the bowl and grate the truffle over the top.
– Using a rubber spatula and cream butter, truffles and finely chopped parsley together until thoroughly combined.
– Divide truffle butter into four portions, and wrap first in waxed paper, then in plastic wrap. Place your portioned butter into a freezer safe resealable plastic bag, and store in the freezer where it should last for at least six months.

*Truffle salt may also be used to deliver truffle flavour. Adjust to taste.