Archive for » October 14th, 2009«

14
Oct
Chocolate Raspberry Truffles

Recipe from Gourmet Traveller ‘December 2006’ issue. Makes 60.


Ingredients:
300g raspberries
200ml fresh cream
50ml Framboise (or any raspberry liquer)
600g dark chocolate (57% cocoa solids)
Method:
1. Chop or shave chocolate into very fine pieces.
2. Combine cream, Framboise and 200g of raspberries in a saucepan and bring to the boil over a medium-high heat. Process in a food processor then pass through a fine sieve into a clean saucepan.
3. Clean food processor and add chocolate.
4. Bring raspberry mixture to the boil and, with food processor motor running, pour over chocolate. Process until smooth.
5. Pour half the chocolate mixture into a paper lined baking tray (20cm x 30cm). Scatter with remaining 100g of raspberries and top with remaining chocolate mixture. Smooth top and refrigerate for 6 hours or overnight until set.
6. Using a warm, sharp knife, cut truffles into cubes and dust with cocoa.
Note: They can keep in the fridge (in an airtight container) for up to 1 month.

Category: Desserts  Tags: , ,  Leave a Comment
14
Oct
Chargrilled Lamb and Vegetables

Ingredients:

(serves 4)

* 400g lamb fillet or backstrap

* 2 tablespoons olive oil

* ½ teaspoon ground cumin

* 1 clove garlic, crushed

* sea salt and black pepper

* 1 red or yellow capsicum

* 1 eggplant

* 1 cucumber, sliced

* 2 tablespoons continental parsley, chopped

* 2 tablespoons dukkah

Method:

Heat a chargrill pan over medium-high heat. Slice eggplant lengthways into 3-4mm strips. Brush with some of the oil and sprinkle with cumin. Cook on the chargrill 2-3 minutes each side. Transfer to a plate. Slice capsicums from stem into 4 flat ‘sheets’. Chargrill 5 minutes each side until tender. Transfer to plate with eggplant.

Brush lamb with oil and season with salt and pepper. Chargrill for about 5 minutes each side (this will be medium-ish) or until cooked to your liking. Set aside for a few minutes, then thickly slice.

Combine roasted vegetables with cucumber, parsley and lemon juice. Place vegetables on serving plates, top with lamb and sprinkle with dukkah.

Note: If you don’t have a chargrill pan or plate, just pan fry the lamb in a non-stick pan. You could roast the capsicum and eggplant (or buy from Deli) or just serve with a simple tomato and cucumber salad.

Category: Mains  Tags: ,  Leave a Comment
14
Oct
Cauliflower Soup

Ingredients:

* 4 shallots, peeled and chopped

* 1 large clove of garlic, peeled and finely chopped

* 30g butter

* 1kg cauliflower florets

* sea salt and cracked black pepper to taste

* 1.5 litres good vegetable or chicken stock

* 400ml full-fat milk

* ½ tsp grated nutmeg, plus extra for sprinkling

* 1 bay leaf

* 100ml double cream

* copped chives or parsley for garnish

Method:

1. Gently fry the shallots and garlic in a large saucepan in the butter until softened but not coloured, 2-3 minutes. Add the cauliflower and plenty of seasoning, cover and cook over a low heat for about 5 minutes, stirring occasionally.

2. Pour in the stock and bring to the boil, then pour in the milk, add the nutmeg and bay leaf and simmer until the cauliflower is tender, about 20 minutes.

3. Discard the bay leaf, then blend the soup in batches in a processor or liquidiser until smooth. Pour into a saucepan, add the cream and gently reheat. Ladle the soup into bowls,  sprinkle with extra nutmeg and garnish with chives or parsley.

4. Serve with croutons, toast or savoury muffins.

Category: French, Soups, Vegetarian  Tags: , ,  Leave a Comment