The best spaghetti carbonara recipe

Ingredients recipe (serves 4)

400g spaghetti
1 tbs olive oil
200g sliced flat pancetta, cut into 1cm-wide strips
2 garlic cloves, finely chopped
3 eggs, plus 1 extra yolk
100ml thickened cream
2/3 cup (50g) freshly grated parmesan, plus extra to serve
2 tbs chopped flat-leaf parsley leaves

Method of recipe


1.Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring, for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then set pan aside.

2.Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork. Drain pasta, then return to pan. Quickly add egg and pancetta mixtures and parsley. Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce. Serve immediately with extra parmesan.

Pappardelle with Snap Peas recipe

Ingredients recipe  (4 servings)

Kosher salt
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 bunch scallions, cut into 1/2-inch pieces
1/2 pound sugar snap peas, roughly chopped
1 jalapeno pepper, seeded and minced
1 cup roughly chopped fresh parsley
1 bunch fresh chives, thinly sliced
1/2 pound dry pappardelle pasta

3/4 cup crumbled ricotta salata or grated pecorino cheese

Directions of recipe

1.Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add thescallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.
2.Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.
3.Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.

Mahi Mahi With Asparagus and Almond Sauce recipe

Ingredients recipe  (4 servings)

1/4 cup sliced almonds
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1 1/2 teaspoons dijon mustard
Kosher salt and freshly ground pepper
1 tablespoon finely chopped fresh parsley
2 pounds asparagus, tough ends trimmed
1 teaspoon finely grated lemon zest
4 6-ounce skinless mahi mahi fillets (about 1 inch thick)

Directions of recipe


1.Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.

2.Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.

3.Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.

Honey Mustard Chicken Recipe

Ingredients recipe  (Serves 4-6)

1/4 to 1/3 cup smooth Dijon mustard
1/4 to 1/3 cup honey
1 Tbsp olive oil
2-3 pounds chicken thighs (or legs)
Salt
2 sprigs rosemary (or a generous sprinkling of dried rosemary)
Freshly ground black pepper

Method of recipe

1.Preheat the oven to 350°. In a large bowl, mix mustard with the honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.
2.Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
3.Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
4.Sprinkle some freshly ground black pepper over the chicken before you serve.

Marinated Grilled Shrimp recipe

Ingredients recipe   (6 servings)

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers


Directions of recipe

1.In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2.Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3.Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Slow Cooker Barbecue Ribs recipe

Ingredients recipe   (8 servings)

4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce


Directions of recipe

1.Preheat oven to 400 degrees F (200 degrees C).
2.Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3.In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4.Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Busy Day Barbeque Brisket recipe

Ingredients recipe   (8 servings)

1 tablespoon dried thyme leaves
1 tablespoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 pounds beef brisket, trimmed of fat
1/2 teaspoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 cups barbeque sauce


Directions of recipe

1.Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
2.Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

BBQ Pork for Sandwiches

Ingredients recipe

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce


Directions of recipe

1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3.Bake in the preheated oven for 30 minutes, or until heated through.

Barbecued butterflied lamb recipe

Ingredients recipe (serves 6)

1kg butterflied leg of lamb
1/2 cup (125ml) dry white wine
2 garlic cloves, crushed
1/4 cup finely chopped mint
2 tbs coarsely chopped rosemary
2 tbs brown sugar
2 tbs olive oil
6 desiree potatoes, thickly sliced
2 bunches asparagus, trimmed

Mint and green onion dressing
1/4 cup (60ml) malt vinegar
1/4 cup (60ml) extra virgin olive oil
2 tbs brown sugar
1/4 cup coarsely chopped mint
2 green onions, thinly sliced
1 tbs drained green peppercorns, coarsely chopped

Method of recipe


1.Place the lamb in a large, shallow glass or ceramic dish. Combine the wine, garlic, mint, rosemary, sugar and half the oil in a jug and pour over the lamb. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to marinate.
2.Preheat a barbecue or char-grill on high. Drain the lamb from the marinade. Cook on the barbecue for 5 minutes each side. Reduce heat to medium-low and cook, covered, for 10 minutes for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 15 minutes to rest.
3.Meanwhile, brush the potato slices and asparagus with remaining oil. Season with salt and pepper. Cook the potato on the barbecue for 2 minutes each side or until tender. Transfer to the plate. Add the asparagus to the barbecue and cook for 2 minutes or until tender crisp.
4.To make the mint and green onion dressing, combine the malt vinegar, olive oil, sugar, mint, green onion and peppercorns in a screw-top jar and shake until well combined.
5.Thickly slice the lamb and place on a serving platter with potato and asparagus. Drizzle with mint and green onion dressing. Serve immediately.

Korean barbecue beef recipe

Ingredients recipe (serves 4)

40g (1/4 cup) sesame seeds, toasted
2 garlic cloves, crushed
2 tbs salt-reduced soy sauce
2 tsp sesame oil
60ml (1/4 cup) sushi seasoning
500g beef rump or sirloin steak, thinly sliced
65g (1/4 cup) mayonnaise
1/4 iceberg lettuce, finely shredded
1/4 red cabbage, cored, finely shredded
6 radishes, trimmed, thinly sliced
1 large carrot, peeled, cut into matchsticks
Olive oil spray
2 brown onions, cut into thin wedges
Sesame seeds, extra, toasted, to serve

Method of recipe


1.Place 2 tablespoons of sesame seeds in a mortar and pound with a pestle until crushed. Transfer to a glass or ceramic dish. Stir in the garlic, soy sauce, oil and 2 tablespoons of the sushi seasoning. Add the beef and toss to coat. Cover. Set aside for 10 minutes to marinate.
2.Meanwhile, combine the mayonnaise and remaining sushi seasoning in a bowl. Add the lettuce, cabbage, radish, carrot and remaining sesame seeds.
3.Heat a barbecue flat plate on high. Spray with oil. Cook the onion for 1-2 minutes. Add beef and cook for 2-3 minutes for medium-rare or until cooked to your liking. Top beef with extra sesame seeds. Serve with coleslaw.

Barbecued lamb with mixed tomato salad recipe

Ingredients recipe (serves 4)

2 x 200g lamb backstraps
Olive oil cooking spray
1/2 small red onion, thinly sliced
1/3 cup dry-roasted almonds, chopped
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil

Lemon, garlic and green onion rub
1 tablespoon lemon zest
1 garlic clove, crushed
1 green onion, finely chopped
3 teaspoons sea salt
1 teaspoon cracked black pepper

Method of recipe


1.Make lemon, garlic and green onion rub: Combine lemon, garlic, onion, salt and pepper in a small bowl.
2.Spoon mixture over lamb, rubbing to coat all over. Spray lamb with oil.
3.Heat a barbecue chargrill or chargrill pan over medium heat. Cook lamb for 4 to 5 minutes each side, for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice.
4.Meanwhile, place spinach, onion, tomatoes and almonds in a bowl. Using a fork, whisk vinegar and extra virgin olive oil together. Pour over salad. Toss gently to combine. Serve lamb on salad.

Big Bud's Beer Can Chicken recipe

Ingredients recipe
1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon

Directions of recipe

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.

Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

Firecracker Fried Chicken Drumsticks

Ingredients recipe
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt

3 cups vegetable oil for frying


Directions for recipe
Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag, and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
Combine the flour, cornmeal, and salt in another resealable plastic bag. Add the drumsticks, seal bag, and shake to coat.
Fry the chicken, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

barbecued thai chicken legs

ingredients recipe chicken
 4 chicken legs, preferably higher welfare
 a bunch of fresh coriander
 2 sticks of lemon grass
 zest and juice of 2 limes
 1 green chilli, deseeded
 2 tablespoons sunflower oil
 a thumb-sized piece of ginger, grated
 3 cloves of garlic, peeled 

method
A delicious chicken dish, marinated with Thai flavours and crisped up on the barbecue.
Slash the chicken legs all over with a knife.
Pick the coriander leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and whizz to make a paste.
Rub the paste into the slashes and all over the chicken legs.
Place in a snug-fitting tin to marinate and light the barbecue. Place the roasting tin on the edge of the barbie so the chicken starts to cook gently without starting to colour too much.
When the legs are about half cooked, take them out of the tray and place them directly on the barbecue. Grill, turning now and then, until cooked through and crispy brown on the outside. Sprinkle the coriander leaves over to serve.
Tip: Grill the chicken on the medium-hot bit of the barbie, so it has a chance to cook before it crisps up.

Chicken Curry

Chicken Curry 

Ingredients

Recipe

For spicy rice:
1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour
Toppings and garnishes, mix and match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves

Directions for  Chicken Curry

Prepare rice to package directions. 

For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.

Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.

Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

Indian Chicken Curry

Chicken Curry
Ingredients

Recipe
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper


Directions for Chicken Curry
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Cola baked chicken

Ingredients recipe


750ml cola
1 cup firmly packed brown sugar
3 cloves garlic, grated
1 large brown onion, grated
2 tablespoons soy sauce
1kg chicken wings, cut at the joints
Juice of one lemon


Method

1. Preheat oven to 140°C fan forced.

2. Combine cola, sugar, garlic, onion and soy in a bowl.

3. Arrange chicken wings in a single layer in a deep oven tray and pour over cola mixture.

4. Bake for 3-3.5 hours or until sauce is thick and very sticky.

Greek style chicken skewers yoghurt flatbread tzatziki

Recipe
Ingredients
Marinade
1 tablespoon olive oil
1 tablespoon fresh rosemary leaves, chopped
2 cloves garlic, chopped
Zest of ½ lemon
Meat from 2 chicken marylands, or 4 small boneless thigh fillets, diced
Yoghurt flatbread
1 cup Greek yoghurt
2 ½ cups plain flour
2 tablespoons mixed fresh herbs, chopped
Oil and butter, for greasing
Tzatziki
½ telegraph cucumber, grated
1 cup Greek yoghurt
1 clove garlic, minced
Zest of ½ lemon
Juice of ½ lemon
Tomato salad
400g punnet mixed miniature tomatoes, halved
1 tablespoon coarsely chopped parsley
Juice of ½ lemon

MethodPrep time: 60 minutes
Cooking time: 25 minutes

1. In a small bowl combine olive oil, rosemary, garlic and lemon zest with a pinch of salt and pepper. Toss chicken in marinade, cover and set aside in the fridge to marinate for at least 15 minutes.

2. Thread chicken onto 4 metal skewers and barbecue over high heat until golden brown on the outside and cooked through.

3. For flatbread, in the bowl of an electric mixer with a dough hook attachment, place the yoghurt, flour, mixed herbs and ½ teaspoon salt. Knead the mixture on a low speed until combined, smooth and elastic. Wrap in cling wrap and set aside to rest for 15 minutes.

4. Break off ¼ cup sized pieces of dough, shape into balls and then roll out with a rolling pin on a floured surface until thin enough to be translucent. Layer the pieces of flatbread between sheets of baking paper until ready to cook.

5. Heat a barbecue grill to high. Brush the grill with oil and butter and cook the bread for about 1 minute or until bubbled up and charred, then turn and cook for a further 30 seconds.

6. For tzatziki, place the grated cucumber in a clean cloth in a strainer over a bowl and sprinkle with salt. After 15 minutes use the cloth to wring the moisture out of the cucumber. Add the cucumber to a bowl with yoghurt and garlic, lemon zest and lemon juice. Season with pepper.

7. In a small bowl, combine the tomatoes, parsley and lemon juice.

8. Serve the skewers, bread, tzatziki and tomato salad on a big board and drizzle with olive oil.

Recipe by: Julie Goodwin

Lime and chilli creme brulee

Lime and chilli creme brulee

Recipe
Ingredients
Custard
300mlpure cream
200ml full cream milk
3 long red chillies, roughly chopped
2 eggs
4 egg yolks
125g caster sugar
Zest of 2 limes
½ cup lime juice
Lime syrup
½ cup caster sugar
¼ cup water
Zested peel of 2 limes, long thin strands
Creme brulee topping
1 tablespoon gula melaka, shaved, for topping
2-3 tablespoons caster sugar, extra for topping

Method

1. Preheat oven to 130°C fan forced and lightly grease six 150ml-capacity oven-proof ramekins with butter or oil spray.

2. Place cream, milk and chillies in a medium saucepan over medium-high heat until steaming. Remove from heat and allow to infuse while cooling, strain to remove chillies and gently reheat the milk.

3. Whisk eggs, yolks and sugar in a bowl until light and creamy. Whisk in the warm milk gradually and strain through a fine sieve 2-3 times to help break up any foam and pour into a jug.

4. Place prepared ramekins in a deep oven tray and pour custard into ramekins. Pour boiling water into the tray to come halfway up the sides of the ramekins. Cover tray with foil and bake for 40-45 minutes until just set but with a little wobble in the centre of the custards. Remove ramekins from the oven tray and allow to cool completely. Refrigerate until required.

5. For lime syrup, place sugar and water in a small saucepan over low-medium heat until sugar dissolves. Increase heat to high and boil until thickened. Add strips of lime peel to syrup, remove pan from heat and allow to cool.

6. For crème brulee topping, place gula melaka and caster sugar in a bowl and using fingertips rub mixture to combine. Thickly sprinkle over custards and use a blow torch to heat sugar to form a thick caramel. Alternatively place under a heated grill for 1-2 minutes, checking every 30 seconds to ensure sugars don’t catch and burn.

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Prawn Tortellini with Sauteed Marron, Pumpkin Puree and Prawn Oil

                           

Prawn Tortellini with Sauteed Marron, Pumpkin Puree and Prawn Oil.

Recipe
Ingredients
Pasta Dough
200gtype ‘00’ flour
2eggs
1 tablespoon olive oil
Pinch sea salt
Prawn Mousse
600 ggreen prawns, whole (about 300 g prawn meat). Reserve the shells for the prawn oil
¼ teaspoon flaked salt
pinch cayenne pepper
1 egg white
120 ml cream
zest of ½ a lemon
Marron
3 raw marron
Pumpkin Puree
60gunsalted butter
300g grated pumpkin
80ml milk
Prawn Oil
200ml olive oil
Prawn heads and shells
30g diced fennel
2 bay leaves
1 star anise
1 teaspoon1 teaspoon tomato paste
To Assemble
A selection of micro cress
1 egg yolk for egg wash, lightly beaten

Method

Pasta Dough
Combine flour, eggs, olive oil and salt in food processor. Process until mixture forms a ball. Remove dough from processor and knead briefly on a lightly floured bench until smooth. Wrap in plastic wrap and rest at room temperature.
Prawn Mousse
Remove the heads from the prawns then peel the tails to remove all of their shells. Set the heads and shells aside in the fridge to be used in the prawn oil (see recipe). Take the prawn meat and remove the intestinal line by running a small knife along the back of the prawn tail, then scrape out the intestinal track then discard. Process prawn meat, salt and white pepper in a food processor until a coarsely chopped. Add egg white and blend until mixture is smooth. Add cream and lemon zest and process until just combined. Avoid over mixing. Place into a piping bag and refrigerate.
Marron
Place marron into a large saucepan of boiling salted water for 1 ½ minutes, then using tongs transfer marron to a large bowl of iced water. Once chilled, remove the claws and head. Carefully crack the marron tail open and remove the meat. Using a nut cracker, carefully crack the claw shells and remove the meat.
Pumpkin Puree
Melt butter in a large frying pan, add pumpkin and cook over medium heat until soft. Add milk, cover with a lid and cook for 6-8 minutes over low heat, checking occasionally or until pumpkin is soft. Transfer pumpkin mixture to chopper attachment and blend with the stick blender until smooth. Season with salt.
Prawn Oil
Heat 1 tablespoon of the oil in a large fryingpan, add reserved prawn heads and shells, fennel, bay leaf and star anise, cook stirring continuously until shells are cooked and fennel is soft. Stir in tomato paste and cook, stirring for 1 minute, add remaining olive oil, turn the heat down to low and cook for 20 minutes. Place a sieve over a bowl and strain mixture, discarding solids
Tortellini
Divide dough into three balls. Flatten each ball into a disk and pass through the pasta machine on the widest setting. Fold pasta in half, lengthways and repeat without changing the roller settings. Cut pasta if it gets too long. Gradually narrowing the pasta machine settings 1 notch at a time. Roll the pasta through until the finest setting. Run through 3 times then cut out 3 rounds with a 10cm round cutter. To make the tortellini, brush one half of each circle with egg place a little of the prawn mousse in the center of each circle (about the size of a 20cent piece) and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring. Cook tortellini boiling water for 4-5 minutes or until tender and pasta al dente. Heat 2 tablespoons prawn oil in a medium frying pan, add marron and cook over medium-low heat to warm through, season with salt.
To Plate the Dish
Add puree to the plate. Arrange the tortellini onto the plate. Drizzle with prawn oil Garnish with micro cress.

Garden Pizza (Pizza Giardino)

Garden Pizza (Pizza Giardino)

Recipe
Ingredients

500gpizza dough (or 2 ready made bases)
half cuptomato paste
couple of cloves garlic, sliced
splash of olive oil
2small zucchinis, thinly sliced
Perfect Italiano Pizza Plus
handful fresh oregano leaves
Season to taste
handful of fresh rocket leaves



Method

Preheat oven to 250C.
Roll out the dough thinly and spread with a little tomato paste. Mix the garlic with the oil.
Lay a few slices of zucchini on the base and drizzle with a little oil. Add Perfect Italiano Pizza Plus, sprinkle with oregano and season to taste.
Cook in oven for about 8-10 minutes until base is cooked and crisp.
Scatter over rocket leaves and serve.
Notes: Prep Time: 10 minutes
Cooking Time: 8-10 minutes

Deep fried souffle with wasabi ice cream and umami crumb

Deep fried souffle with wasabi ice cream and umami crumb.

Recipe
Ingredients


Wasabi ice cream
200ml pure cream
200ml full cream milk
4 egg yolks
130g caster sugar
1 tablespoonvanilla bean paste
2 teaspoons wasabi paste


Umami crumb
1/4 cup glutinous rice, toasted
1 sheet of Korean deep fried nori, crumbled
1 tablespoon bonito flakes
2 tablespoon deep fried shallots
½ teaspoon sea salt flakes
1 tablespoon caster sugar


Souffles
8 egg whites
½ cup plain flour, sifted
½ cupwheaten cornflour, sifted
Vegetable oil, for deep frying


Caramel
1 cup white sugar
1/4 cup water


Method


1. For wasabi ice cream, bring cream and milk to the boil in a medium saucepan. Remove from heat.

2. Meanwhile, whisk egg yolks, caster sugar and vanilla bean paste until combined. Pour hot cream and milk into egg mixture. Whisk briefly to incorporate and return to same saucepan.


3. Stir gently with a wooden spoon over low-medium heat, until the mixture thickens slightly. It should not boil as high heat will split the custard. Pour into a jug or bowl, cover with cling wrap and refrigerate until chilled.


4. When chilled, place 2 large spoonfuls into a small bowl, add wasabi and stir to incorporate. Return to remaining custard mixture and whisk thoroughly.

5. Fill a tray of 2cm diameter silicone hemisphere moulds to ¾-full to leave room for expanding and freeze until solid. Reserve about 3 tablespoons of the unfrozen custard to glue the half spheres together, return these full spheres to the freezer for a further 15 minutes before using.


6. For umami crumb, dry toast glutinous rice in a small frying pan over low-medium heat until golden. Pound in a mortar and pestle until you achieve a coarse sandy, texture.

7. In a medium mixing bowl, combine remaining crumble ingredients and rub roughly to break the bonito, nori and shallots up.


8. For souffles, heat oil so that a teaspoon of the souffle mixture will turn golden in about 15 seconds.

9. Whisk egg whites until stiff peaks form. Gently whisk in flours until incorporated and don’t fret if the mixture collapses substantially.

10. To fill the souffle balls, using a spring loaded ice cream scoop, take a scoop of souffle mixture and make a well in the centre big enough to fit a wasabi anglaise sphere. Gently place a sphere into the well. With the other ice cream scoop, take a level scoop of the soufflé mixture and release over the top of the parfait to make a sphere. Immediately release the sphere into oil and cook for about 3 minutes or until beautifully golden. While you are cooking and you see any holes, simply patch with a small dollop of the soufflé mixture.


11. For caramel, combine sugar and water in a small saucepan over low-medium heat. Stir with a metal spoon until sugar has dissolved. Bring to the boil and cook for 10 minutes or until caramel turns golden. Be attentive and remember it will continue to cook rapidly with the residual heats so remove from heat slightly before the caramel hits the colour you want.

12. Dip souffles into caramel and then into umami crumb. Take care not to burn yourself.






Recipe by: Poh Ling Yeow

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