All posts tagged Pistachio Dining at Torrens

Sautéed Kale with Black Barley, Garlic, Truffle Butter

Sautéed kale with black barley, garlic, truffle butter

Recipe by Pistachio Dining at Torrens

  • 200g mixed selection of kale or cabbage
  • 100g black barley
  • 1 Onion diced
  • 3 Cloves garlic
  • Truffle butter (leftovers from the above recipe)

Method

Bring a large pot of water to the boil and place barley in to cook for around 20 minutes or until soft

While barley is cooking clean the kale and roughly chop to make it easier to cook

In a large sauté pan cook onion, garlic until soft

Once soft add cleaned kale and sauté over moderate heat until the kale starts to break down

Season

Strain the barley when it’s cooked and add to kale mix season again and mix well

Just before serving fold through the truffle butter and place into a side dish

Would be a great side dish for the Boxgum Pork

PISTACHIO DINING AT TORRENS

S HOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU

WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY

 

 

Boxgum Grazing Pork Loin with Roasted Beetroot, Seeded Mustard

Boxgum Grazing Pork loin with roasted beetroot, Truffle butter, seeded mustard.

Recipe by Pistachio Dining at Torrens

  • 1kg Boxgum Pork loin rolled
  • 2 Lge Beetroot
  • 1 Clove garlic
  • 1 Sprig thyme
  • Sherry Vinegar
  • Olive oil

Butter

  • 20g Canberra black truffle grated
  • 100g Unsalted butter, softened
  • 10g Parsley and chives, chopped finely
  • 1 Clove garlic
  • ½ Spanish onion, diced finely
  • 20g Seeded mustard

Method

Season pork and place onto a roasting tray and cook on high heat for 15 minutes and then turn the heat down to moderate and cook slowly until the juices run clear around 30 minutes depending on the size of the pork.

While the pork is cooking place the beetroot with the garlic, thyme, oil and vinegar into a foil parcel and roast in the oven for 30 minutes or until cooked. You can use a small knife to check if there cooked there should be no resistance. Cool slightly and peel and dice.

Place softened butter, truffle, herbs, garlic and onion into a bowl with a little seasoning and mix well. Once incorporated well roll into a log shape and wrap in gladwrap and place into the fridge to set.

When the pork is cooked rest for 10 minutes then carve place onto serving plates garnish with beetroot and the truffle butter. The butter should melt over the warm meat if this doesn’t place under a warm grill for 2 minutes to soften

PISTACHIO DINING AT TORRENS

SHOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU

WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY

 

 

Goats Cheese Ravioli with Smoked Bacon, Shaved Truffle, Mushroom & Sage

Goats cheese ravioli with smoked bacon, Shaved truffle, mushroom, sage

Recipe by Pistachio Dining at Torrens

Pasta dough

  • 200g Flour
  • Salt
  • 5ml Olive oil
  • 2 Eggs

Filling

  • 200g Goats cheese
  • 1 Egg

Egg wash Sauce

  • 100g Salted butter
  • ½ Onion
  • 2 Cloves garlic
  • 50g Smoked bacon
  • Sage
  • 50 g Mixed Mushrooms
  • Local Black Truffle

Method Make pasta dough by adding all ingredients together and brining the mix together to form a firm dough

Cover in fridge and let rest for 30 minutes

Make the filling by blending the cheese and the egg together well and place into a piping bag

To make the sauce melt the butter in a large pan add all ingredients and cook over medium heat until the onion is soft and the bacon golden keep warm until ready to serve

To make the ravioli you will need a pasta machine – follow manufactures instructions when using

Once the pasta is rolled out divide it into two, place the filling onto one side of the pasta brush with egg wash and enclose with the remaining pasta use pastry cutters to remove and excess air and to cut into the size you would like. Store on some semolina in the fridge

Cook ravioli in boiling salted water for 5 min drain and place into serving plates Place warmed sauce over the top followed by some shaved truffle

PISTACHIO DINING AT TORRENS

SHOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966

EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY

 

 

Roasted Cauliflower & Potato Soup with Parmesan Creme

Roasted cauliflower and potato soup with parmesan crème.

Recipe by Pistachio Dining at Torrens.

  • Local black truffle
  • ½ Cauliflower roughly cut
  • 2 Lge Potato peeled and roughly cut
  • 1 Onion Diced
  • 2 Cloves garlic
  • Thyme
  • Unsalted butter
  • 500ml Chicken stock
  • 500ml Cream
  • 500ml Milk
  • Parmesan rind
  • 100ml Cream
  • Shaved Local black truffle

Method

  • Roast cauliflower and potato in oven until lightly golden
  • Sauté onion, garlic and thyme with a little oil and butter until soft
  • Add roasted cauliflower and potato to pan and cook for 5 min
  • Season
  • Add stock, 500ml of cream and milk and bring to the boil
  • Turn soup down and simmer for 20 min
  • Place parmesan rind into a small pot with enough cream to cover and reduce until thick take off heat
  • Once soup is done blend until smooth and check seasoning
  • To serve place into a warm bowl drizzle parmesan cream over and shave some local truffle to finish.

 

PISTACHIO DINING AT TORRENS

S HOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607

PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF 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.