All posts tagged Potato

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

__________________________________________________________________________________________________________________

Celeriac & Potato Soup with Fresh Truffle

Celeriac & Potato Soup with Fresh Truffle

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 1 Onion, diced
  • 40 g Black Truffle
  • Extra Virgin Olive oil
  • 4 sprigs fresh thyme, tied together
  • 400g Celeriac, peeled & diced
  • 400g floury potatoes, peeled & diced
  • 1lt chicken stock
  • 100ml cream

Method:

  • Sweat onion in olive oil. When translucent add potato & celeriac
  • Cook with no colour for a few minutes then cover with stock
  • Add thyme & bring to the boil. Simmer gently until potato & celeriac are tender
  • Remove thyme sprigs then blend.
  • Strain to remove any lumps & return 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

__________________________________________________________________________________________________________________

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

 

Garlic Mash

Recipe by Michael Rees of Ellacure Restaurant

Ingredients:

  • 5 Desiree Potatoes
  • Water
  • Salt
  • 50g butter
  • 100ml Cream
  • 1-2 Tbsp Minced Garlic


Method:

– Place potatoes in salted water and boil till cooked.
– While cooking place butter and garlic in a pot. Sauté off the garlic in the butter till soft, add in the cream and bring to simmer, set aside.
– When the potatoes are cooked strain and pass thru a ricer or mash them. Then add in cream mixture. Add in a little at a time making sure not to add to much or your mash will be sloppy.
– After the cream has been added to the mash, season well with salt. Then pass through sieve to get rid of lumps and make a smooth mash.