All posts tagged Parmesan

Roasted Cauliflower & Potato Soup with Parmesan Creme

Roasted cauliflower and potato soup with parmesan crème.

Recipe by Pistachio Dining at Torrens.

  • Local black truffle
  • ½ Cauliflower roughly cut
  • 2 Lge Potato peeled and roughly cut
  • 1 Onion Diced
  • 2 Cloves garlic
  • Thyme
  • Unsalted butter
  • 500ml Chicken stock
  • 500ml Cream
  • 500ml Milk
  • Parmesan rind
  • 100ml Cream
  • Shaved Local black truffle

Method

  • Roast cauliflower and potato in oven until lightly golden
  • Sauté onion, garlic and thyme with a little oil and butter until soft
  • Add roasted cauliflower and potato to pan and cook for 5 min
  • Season
  • Add stock, 500ml of cream and milk and bring to the boil
  • Turn soup down and simmer for 20 min
  • Place parmesan rind into a small pot with enough cream to cover and reduce until thick take off heat
  • Once soup is done blend until smooth and check seasoning
  • To serve place into a warm bowl drizzle parmesan cream over and shave some local truffle to finish.

 

PISTACHIO DINING AT TORRENS

S HOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607

PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU WEB: WWW. P I S T AC HIODIN I NG . COM.AU

OWNER/CHEF DAVID KEELEY

 

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