All posts tagged Potato

Jerusalem Artichoke Soup with Fresh Truffle

Jerusalem Artichoke Soup with Fresh Truffle

Recipe by Ivonne Nathan of forchefs

Ingredients:

1/2 Onion, diced
40 g Black Truffle
Extra Virgin Olive oil
400g Jerusalem artichokes peeled & diced
400g floury potatoes, peeled & diced
1lt chicken stock
100ml cream

Method:

Sweat onion in olive oil. When translucent add potato & artichoke
Cook with no colour for a few minutes then cover with stock
Bring to the boil. Simmer gently until potato & artichoke are tender then blend.
Strain to remove any lumps & return to 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

__________________________________________________________________________________________________________________

August 1, 2014 / Comments Off / Category: Recipes / Tags: Forchefs, Ivonne Nathan, Jerusalem Artichoke, Potato, Soup, Truffle

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

__________________________________________________________________________________________________________________

July 24, 2014 / Comments Off / Category: Recipes / Tags: Black Truffle, Celeriac, Forchefs, Ivonne Nathan, Potato, Soup

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

July 2, 2014 / Comments Off / Category: Recipes / Tags: Cauliflower, Parmesan, Pistachio Dining at Torrens, Potato, Truffle

Garlic Mash

Recipe by Michael Rees of Ellacure Restaurant

Ingredients:

5 Desiree Potatoes
Water
Salt
50g butter
100ml Cream
1-2 Tbsp Minced Garlic

Method:

– Place potatoes in salted water and boil till cooked.
– While cooking place butter and garlic in a pot. Sauté off the garlic in the butter till soft, add in the cream and bring to simmer, set aside.
– When the potatoes are cooked strain and pass thru a ricer or mash them. Then add in cream mixture. Add in a little at a time making sure not to add to much or your mash will be sloppy.
– After the cream has been added to the mash, season well with salt. Then pass through sieve to get rid of lumps and make a smooth mash.

April 2, 2013 / 0 Comments / Category: Recipes / Tags: Ellacure Restaurant, Garlic, Michael Rees, Potato, Side Dish