All posts tagged Michaela Uren

Bruschetta with Fresh Black Truffles

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 4 Slices Sour Dough Bread
  • 100 g Black Truffle
  • Extra Virgin Olive Oil
  • 1 Garlic clove
  • 1 Anchovy fillet
  • Salt


Method:

– Clean the truffle. Grate the truffle with microplane.
– Place a peeled garlic clove and one anchovy fillet in a mortar and crush with a pestle (if no mortar is handy simply use a plate and crush with the back of a spoon) while gradually adding extra virgin olive oil.
– Add the grated truffle and continue to crush and mash together. Add a little salt. Continue to pour in the remaining extra virgin olive oil. The compound should be dense but fluid, so that if a spoonful is placed on a plate it spreads but does not slides away.
– Toast the bread. Quickly spread the black truffle sauce on each one of the stillhot toasted bread slices. Serve immediately. Enjoy!

Salted Truffled Popcorn

By Michaela Uren of forchefs

Ingredients:

  • 120g Corn kernels
  • 45ml Peanut oil
  • Truffle Butter
  • Sea Salt to taste


Method:

– Heat the oil in a litre size pot over medium heat.
– Put a few kernels into the pot and cover to test the temperature. When they start to pop, add the rest of the kernels into the pot and cover.
– Remove from the heat and gently shake for 30 seconds for all the kernels to reach the same even temperature, so they will pop at the same time.
– Sprinkle the truffle salt and drizzle the truffle oil over the kernels and return the pot to the heat. Once the popping starts, gently shake the pot over the burner.
– During the popping, the salt will be well distributed throughout the popcorn. Open the cover slightly to release some of the steam for drier and crisper popcorn.
– When the popping slows and quietens down after 3 to 6mins, remove from the heat and tip into a wide bowl.

Sweet Potato Fritters with Avocado Salsa

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 1½ cups sweet potato, grated
  • 2-3 shallots, chopped
  • 2 large eggs
  • ¼ cup wholemeal self-raising flour
  • Salt and pepper
  • Olive oil for pan

Salsa:

  • 1 avocado, skin and seed removed, mashed
  • 5 cherry tomatoes, chopped finely
  • 1 lemon, juiced
  • 2 crushed garlic cloves
  • 1 bunch basil, finely chopped


Method:

– In a large bowl mix together the sweet potato, shallots, eggs, flour, salt and pepper.
– Heat a large frying pan to a medium temperature and add a little olive oil. Drop large spoonfuls of the sweet potato mixture and cook until golden brown on each side. Remove and drain on absorbent paper.
– In a medium bowl add the avocado, diced tomato, garlic, lemon juice, basil, salt and pepper.

Gingered Apple Bombs

Recipe by Michaela Uren of Forchefs

Ingredients:

  • Oil for deep frying
  • 2 green apples, peeled, cored and deseeded then quartered
  • 1 cup flour
  • 1 tsp sugar
  • 1 tbsp ginger, ground
  • 1/3 cup maple syrup
  • Zest from one lemon


Method:

– Heat oil in a deep pan.
– In a bowl mix together the flour, sugar and ginger. Toss the apples into the flour until coated.
– Gently drop the apples in the oil and cook until golden. Drain on kitchen towel. Serve drizzled with maple syrup and lemon zest.
– Optional is a dollop yoghurt.

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.