All posts tagged Forchefs

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.

Fig Cracked Pepper and Goats Cheese Tart Tar Tin

Recipe by Daniel Hurley of For Chefs

Ingredients

  • 10g butter
  • 8 Figs, halved
  • ½ cup Castor sugar
  • 100ml water
  • 1 sheet frozen puff pastry, partially thawed
  • Goats cheese – to serve
  • Cracked pepper


Method

– Preheat oven to 220°C (200°C fan-forced).
– Make a caramel with the sugar and a little water and remove from heat once the desired colour has been reached.
– Melt in the butter.
– Place the halved figs over the base of the pan.
– Cut a round from the pastry to fit over the layered figs, tucking in at the edge.
– Bake for 12-15 minutes or until golden and puffed.
– Stand in the pan for 5 minutes.
– Turn out onto a plate.
– Sprinkle goat’s cheese and cracked pepper over the top to serve.

Avocado Chocolate Mousse with a Fig, Strawberry & Mint Tian

Avocado chocolate mousse with a fig, strawberry & mint tian

Recipe by Daniel Hurley of For Chefs

Ingredients

  • 4x soft avocados, cut in half, seed removed
  • 1 cup dates soaked in ¼ cup water
  • ½ cup maple syrup
  • ½ tsp vanilla
  • 1/3 cup cocoa or carob powder
  • 1 punnet strawberries
  • ½ bunch mint
  • 3 figs
  • Pink peppercorns
  • Honey


Method

– Blend the dates, maple syrup and vanilla.
– Add the avocado flesh and cocoa powder.
– Process until creamy.
– Place in the fridge until set.

For the Tian

– Dice the strawberries and figs, add a little honey.
– Crack in the pink peppercorns and finely sliced mint.
– Mix to incorporate the flavours.
– Pack in a mould, ready for service.

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.

Humble Cherry, Ginger & Stone Fruit Crumble

Recipe by Daniel Hurley of Forchefs

Ingredients:

  • 300g Fresh cherries
  • 500g Stone fruit Peach, Nectarine
  • 160 g Plain Flour
  • 250g Sugar (adjust to taste)
  • 80g Softened Butter
  • Grated Ginger to taste
  • 100g Coconut
  • 100g Oats or Cornflakes


Method:

– Remove seeds from the cherries and stone fruits.
– Cut into small bite size pieces.
– Dissolve sugar in some water to make a stock syrup.
– Place fruit into the syrup and cook out until softened.
– Place into a baking dish ready for baking.
– Meanwhile, for your crumble topping, use your fingers to lightly rub the flour into the butter till the mixture resembles fine crumbs.
– Stir in the oats, the rest of the sugar and the ginger and coconut (You can make the topping in a food processor. Just whack in the flour, butter, sugar and ginger and whizz up. Add the oats and coconut for the last 10 seconds).
– Sprinkle the topping over the fruit and bake for 40–45 minutes, or until the fruit is bubbling up and the topping is golden.

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.