All posts tagged Blue Cheese

Prosciutto Wrapped Blue Cheese Figs w Rocket & Avocado Salad

Recipe by Ellacure restaurant

Ingredients:

Stuffed Figs

  • 2 ripe figs
  • 4 thin slices of prosciutto
  • 40g blue cheese



Balsamic Reduction

  • 500ml Balsamic vinegar
  • 500g castor sugar
  • 1tbsp honey



Salad Dressing – Raspberry Vinaigrette

  • 100g fresh raspberries
  • 100ml olive oil
  • 1tsp castor sugar
  • 50ml red wine vinegar
  • Salt



Salad

  • Small handful of rocket
  • 1 avocado, diced
  • 1 small Spanish onion, diced.


Methods:

Stuffed Figs
– Preheat oven to 180°C.
– Trim off top of figs, Make a cut from the top of your fig going about halfway down. Make another cut the same way to form a cross when looking at it from the top.
– Take a small chunk of blue cheese and gently insert it into the centre of the fig.
– Take 2 slices of prosciutto and wrap them around the side of the figs.
– Place figs on an oven proof tray lined with grease proof paper and place in the oven for 5 minutes, or until the cheese starts to run.


Balsamic Reduction
– Place balsamic vinegar and sugar into a pot and bring to boil, stirring until sugar is dissolved.
– Reduce heat and simmer until mixture has been reduced by half.
– Take off the heat and stir in honey
– Allow to cool before serving.


Salad Dressing – Raspberry Vinaigrette
– Blend raspberries with a stick blender until smooth.
– Pass through a sieve to remove any unwanted material.
– In a bowl, whisk the raspberry, sugar and vinegar together until sugar is dissolved.
– While whisking the raspberry mix, slowly drizzle olive oil into the mix until emulsified.


Building your plate
– Place a 50cent piece worth size of balsamic reduction in the bottom of a serving bowl
– Mix some roquette, Spanish onion and avocado in a small bowl and drizzle over raspberry vinaigrette.
– Place the salad into the serving bowl on top of your balsamic reduction
– Place the figs on top of the salad to serve.

Beetroot, Asparagus and Blue Cheese Gnocchi

Recipe by Ellacure restaurant

Ingredients

  • 500g dry Ricotta
  • 1 egg yolk
  • Zest of 1 lemon
  • 6g salt
  • 1 beetroot
  • Roughly 250g plain flour
  • 10g butter
  • Extra virgin olive oil
  • 2 spears of asparagus cut into 2cm lengths and blanched
  • 20g mild blue cheese
  • 1 pair of latex gloves (so your hands don’t become purple)


Method

– Preheat oven to 160°C.
– Coat beetroot in olive oil.
– Place into a roasting tray, cover in foil and place in the oven for 1 hour or until you can insert a knife with no resistance.
– Remove and let cool.
– Place a pot of water on to boil.
– Once beetroot is cool, put on gloves, peel and grate the beetroot.
– Place grated beetroot into a tea towel and squeeze out the juice.
– Keep the juice and 1tbsp of grated beetroot aside.
– Add the remaining grated beetroot, egg yolk, lemon zest and salt to your ricotta. Mix well.
– Add flour and mix until combined. The dough should stick to your hands, but not leave any stuck to your hands.
– Separate the dough into 2 batches.
– Flour the bench and roll the dough into a long snake, about 1 ½ cm thick.
– Cut into 1cm thick pieces.
– Drop the gnocchi into the boiling water and wait for it to rise to the surface.
– Once risen, let the water return to boiling (approx.. 3 mins).
– Scoop out gnocchi or drain water and place gnocchi into ice water until cool. Drain.
– In a non-stick pan, place a small amount of butter and 20ml olive oil (for one serve).
– Place on heat until butter is melted.
– Place 16 pieces of gnocchi into the pan and continually toss the gnocchi to brown the outside and reheat.
– Once some colour appears and the gnocchi is hot all the way through, add the 1tbsp of grated beetroot and 20ml of the kept beetroot juice. Stir. The juice will reduce and coat the gnocchi, making it a bright purple.
– Add the blanched asparagus and toss.
– Place into a serving bowl and crumble the blue cheese over the top.