All posts tagged Forchefs

Ricotta Hotcakes with HoneyComb Butter

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 1 1/3 Cups Ricotta
  • ¾ Cup Milk
  • 4 eggs, separated
  • 1 Cup Plain flour
  • 1 tsp Baking powder
  • Pinch of salt
  • 50g Butter
  • Honeycomb butter, Sliced (below)
  • Banana sliced
  • Icing sugar for dusting

Honeycomb butter

  • 250g unsalted butter, softened
  • 100g honeycomb, crushed
  • 2 Tbs honey


Method:

Ricotta Hotcakes

– Place ricotta, milk and egg yolks in a bowl and mix to combine.
– Sift flour, baking powder and salt in a bowl. Add ricotta mixture and mix until just combined.
– In a clean dry bowl, beat egg whites to form stiff peaks.
– Fold egg whites through batter in two batches with a large metal spoon.
– Lightly grease a large non-stick frying pan with a small portion of butter and drop 2 tbs of batter per hotcake into the pan.
– Cook over low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through. Transfer to a plate and quickly assemble the other ingredients.
– Slice banana lengthways onto a plate, stack three hotcakes on top with a slice of honeycomb butter.
– Dust with icing sugar.

Honey butter

– Soften unsalted butter and stir through 2 tbs honey and crushed honeycomb. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours.

*You can store any leftover honeycomb butter in the freezer.

Oysters 3 ways for Valentine’s Day

Recipe by Michaela Uren of Forchefs

Ingredients:

Oysters with Shallots and La Barre Blood Plum Vinegar

  • Oysters
  • 1 Shallot, finely chopped
  • 2 tsp sugar
  • 5 tbs Blood plum vinegar
  • Salt
  • Freshly ground black pepper

Oysters with Chilli, Ginger and Coconut Vinegar

  • Oysters
  • 1/2 thumb-sized piece peeled ginger, finely, grated
  • 6 tbsp Coconut vinegar
  • 1 red chili, seeded, and, finely, chopped
  • Fresh Coriander for garnish

Oysters Kilpatrick

  • Oysters
  • 2 tbs Worcestershire sauce
  • 175g thin rashers bacon
  • 2 tbs Flat-leaf parsley leaves
  • Lemon wedges


Methods:

Oysters with Shallots and La Barre Blood Plum Vinegar

– Mix together in a small serving dish. Leave for 10 minutes & taste. Add more sugar if required.

Oysters with Chilli, Ginger and Coconut Vinegar

– Mix together in a small serving dish. Leave for 10 minutes & taste. Adjust accordingly

Oysters Kilpatrick

– Preheat grill on medium-high heat. Place oyster on a baking tray or heatproof plate.
– Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.