All posts tagged Forchefs

Fresh Black Truffle Risotto

Fresh Black Truffle Risotto

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 2 tbsp olive oil
  • 1 brown onion finely diced
  • 1 clove garlic, minced
  • 1 cups Arborio rice
  • 100ml white wine
  • 3 cups chicken stock
  • 100g Parmesan, grated
  • Flat leaf parsley, chopped
  • 1 tbsp butter
  • 1 Tbsp Crème Fraiche
  • 30g black truffles

Method:

  • In a thick based saucepan, heat olive oil over a medium heat.
  • Add onions and garlic and sweat for 3 minutes until vegetables are translucent
  • Add rice to pan and cook until you see the eye.
  • Add white wine & cook until absorbed
  • Add a ladleful of hot stock and stir until absorbed. Add another & repeat until rice is almost cooked.
  • Grate truffle in, remove from heat & stir in parmesan & tablespoon of butter
  • Fold chopped parsley through & serve. Top with some shaves of parmesan & truffle

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

www.rgt.com.au

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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

__________________________________________________________________________________________________________________

Fresh Black Truffle Butter

Fresh Black Truffle Butter

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 140g good quality Butter
  • 50g fresh Truffle

Method:

  • Soften the butter
  • Grate truffle with micro-plane and mix through butter
  • Can be stored rolled in baking paper in the freezer until required

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

www.rgt.com.au

Bruschetta with Fresh Black Truffles

Bruschetta with Fresh Black Truffles

Recipe by Ivonne Nathan of forchefs

Ingredients:

  •  4 Slices Sourdough Bread
  • 15g Black Truffle
  • 50g Butter
  • 1 tbsp Crème Fraiche
  • 50g Parmesan

Method:

  • Clean the truffle. Grate the truffle with microplane.
  • Cook gently in the butter.
  • Spoon butter over bread slices, spread with crème fraiche & sprinkle with parmesan
  • Put into hot oven for a few minutes

P: 02 6241 2969   F: 02 6241 2631   E:ivonnenathan@rgt.com.au www.forchefs.com.au

23 Garratt St Wanniassa, ACT 2903         PO BOX 3007 Wanniassa, ACT 2903     ABN: 55 067 362 485

 

Scrambled Eggs with Truffle

Scrambled Eggs with Fresh Black Truffles

Recipe by Ivonne Nathan of forchefs

Ingredients:

  •  4 Slices Sour dough bread
  • 40g Black Truffle
  • 10 free range Eggs
  • 100ml cream
  • Good pinch sea salt
  • Freshly ground black pepper

Method:

  • Leave the eggs (in their shells) along with the cleaned truffle in an airtight container in the fridge for 48 hours before you are going to use them
  • When ready to prepare eggs, grate truffle with a microplane.
  • Crack eggs & whisk with salt, pepper & cream in a bowl
  • Place the bowl over a pan of simmering water & whisk gently until cooked
  • Toast bread
  • Serve on toasted bread

 

23 Garratt St Wanniassa, ACT 2903         PO BOX 3007 Wanniassa, ACT 2903     ABN: 55 067 362 485

P: 02 6241 2969   F: 02 6241 2631   E:ivonnenathan@rgt.com.au www.forchefs.com.au

 

Chicken & Chestnut Salad with Quince Aioli

Recipe by Ivonne Nathan of Forchefs

 

Ingredients:

For the quince aioli

  • 250g cooked quince
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • 150ml olive oil

For the salad

  • 2 chicken breasts
  • 280g chestnuts
  • 2 bacon rashers sliced
  • 1 Shallot, sliced thinly
  • 1 silverbeet
  • ¼ cup chopped fresh parsley
  • Virgin olive oil
  • 1 tbsp lemon juice

Method:

Blend garlic, quince & lemon juice together using a hand blender. Whilst still running drizzle in olive oil.

Porcini Fairy Floss

Recipe by Daniel Hurley of Forchefs

Ingredients:

  • 3 Tbsp. Castor sugar
  • 200g Porcini Mushrooms – dried.

Method:

– Preheat fairy floss machine.
– Use a mortar and pestle to make a fine mushroom powder.
– Once fairy floss machine is heated, add 1 tbsp. of sugar to the machine.
– The machine will then dispense fine strands of sugar.
– Collect the floss on sticks and lightly roll in the porcini powder.

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.