Passionfruit Souffle

Passionfruit Soufflé

Ingredients
2 egg yolks
25 g + 25g Sugar
30 ml strained passionfruit juice
2 egg whites
Salt
Icing Sugar for dusting

In a bowl, cream the egg yolks with the first 25g sugar, until pale and the sugar has dissolved.
Add the passion fruit juice, mix and set aside.
In a separate clean bowl (copper, if you have), whisk the egg whites with a tiny pinch of salt.
When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after.
Whisk to firm peaks but be careful not to over beat them.
Whisk 1/3 of the whites into the yolks then carefully fold through the remaining.
Spoon the mixture into a buttered and sugared soufflé mould or tea cup or ramekin.
Bake at 190C for 12 minutes.
Dust with icing sugar and serve immediately with passionfruit sorbet.

Passionfruit Soufflé – Neil Perry at LifeStyle Food

Other recipes:
Lime Soufflé with Raspberry Icecream – Gourmet Traveller

Truffled Spatchcock

Truffled Spatchcock

Prawn Saganaki

Ingredients
8 Green King Prawns
2 cloves garlic, peeled, thinly sliced
1 long red chilli, thinly sliced
1/4 cup chopped coriander leaves
Extra virgin olive oil
Sea salt
4 baby yellow roma tomatoes
4 small black Russian tomatoes
4 baby red roma tomatoes
60g feta
1/4 cup chopped flat leaf parsley leaves
(Optional:  Lemon zest)

1. Cut through the underside of the head and shell of each prawn with kitchen scissors, then use a sharp knife to butterfly the prawns open. Remove the digestive tract and wipe clean with paper towel. Place cut-side up onto a plate.
2. Press garlic, chilli and coriander over the prawn meat, drizzle with olive oil and season with salt. Marinate for up to 1 hour.
3. Preheat oven 250°C fan forced.
4. Heat an oven-proof frying pan over high heat until hot. Add enough oil to cover the base then add prawns flesh side down. Cook for 2 minutes, gently pressing flat with a spatula until golden. Turn over and cook few more minutes. Scatter the tomatoes over the pan, season with salt and transfer to the oven. Cook for 3 minutes until tomatoes just blistered.
5. Remove from the oven, crumble over the feta, scatter over the parsley, drizzle with olive oil and sprinkle with salt. Serve in the pan.

Recipe courtesy of:
MasterChef Australia on Ten

Truffle Egg Pasta

Truffle Egg Pasta

Serves 2

Ingredients
Fresh made tagliatelle (100g flour, 1 egg, olive oil)
1 tablespoon butter
1 cup cream
4 tablespoons grated parmesan
2 Truffle Eggs
Extra Parmesan for serving
Fresh Manjimup Truffle for grating

Bring pot of water to the boil.
To a frying pan add butter and cream and simmer for three minutes over medium heat to reduce the mixture.
If using ordinary eggs add truffle oil now to the cream mixture.
Boil pasta for one to two minutes. Strain.
Add cooked pasta to the cream mixture and toss, then add parmesan and stir.
In the meantime coat a non stick frying pan with butter and fry eggs the eggs until the whites are firm and the yolks are still runny.
Divide pasta onto plates.
Place egg on top of pasta.
Add more parmesan, salt, pepper and shaved truffle.  Using a spoon and fork gently cut egg and toss through pasta.

Truffle eggs are ordinary eggs that have been stored with fresh white truffles. The porous nature of the shell means the egg absorbs the flavour. If the eggs are not available truffle oil and ordinary eggs can be substituted.

http://www.lifestylefood.com.au/recipes/287/truffle-egg-pasta

Notes:
For my truffle eggs, I stored the eggs in a container with the Manjimup Truffle.  I purchased my truffle from Simon Johnson.

My Truffle

My Truffle

It’s Truffle Season!

I’m very excited. On Monday I ordered my truffle from Simon Johnson. My little bundle of joy will be ready for pick up on Thursday so I’m making busy getting my recipes organised so there should be some exciting additions to this blog over the next week.

Cauliflower Soup

Cauliflower Soup

Ingredients
½ cauliflower roughly chopped
2 Cloves Garlic crushed
½ small Onion finely diced
200 ml Milk
300 ml stock
Nutmeg
50 g Butter
50 ml truffle oil (optional)
100 ml Cream
Salt
White pepper

Heat a pot, melt butter without colour, add oil, onion & garlic, sweat without colour for 2 minutes, add cauliflower, sweat without colour for 3 minutes. Add stock, milk & nutmeg, cook till cauliflower is tender, remove from heat, add cream & season. Blend to a puree.

Cauliflower Soup – LifeStyle Food

Cured Ocean Trout and Lemon Creme Fraiche Baguette

Cured Ocean Trout and Lemon Creme Fraiche Baguette

Home cured ocean trout
Arugula
Salted capers
Finely sliced eshallot
Finely chopped chives
Salmon roe
Baguette

Lemon creme fraiche:
Creme fraiche
Finely grated lemon rind
Lemon thyme leaves
Salt and pepper

Cured Ocean Trout with Remoulade and Dill Vinaigrette

Cured Ocean Trout with Remoulade & Dill Vinaigrette

Cured Ocean Trout:
Ocean Trout filleted with skin on
Lemon rind finely grated
Rock salt or salt flakes
Sugar

Pin bone fillet and trim off and discard belly flaps and blood line as required. Put a large sheet of plastic wrap on a clean work surface. Pat dry fillet with paper towel.
Mix together salt, sugar and lemon rind until well combined.
In a flat, shallow baking tray add half the salt mix and place the fillet on top and cover the fillet with the remaining salt mix. Weight it down, cover and refrigerate.  The curing mixture will draw out the juices.
Remove fillet from the refrigerator and wash off salt mix with water.
Remove the skin and cut into required portions

Remoulade:
Home made mayonnaise (whole egg, Dijon mustard, olive oil, lemon juice, vinegar, salt and pepper)
Freshly grated celeriac

Dill Vinaigrette:
Coursely chopped Dill
Olive Oil
Lemon
Red or White Wine Vinegar
Salt and Pepper

Useful Websites:
http://carolcookskeller.blogspot.com/2008/05/citrus-marinated-salmon-with-confit-of.html
Make the citrus marinade for the salmon: Zested one orange, half a lemon, half a lime, and a third of a grapefruit.
Mixed zest in a bowl with some salt, white pepper, and sugar.
Spread part of the marinade on a sheet of aluminum foil, place the salmon fillet (skinned) on top, sprinkle the rest of the marinade on top of the salmon, wrap it up, and put it between two baking sheets (picture looks like baking trays) and put it in the fridge for about three hours.
Remove the salmon from  the refrigerator, rinse off the citrus marinade, pat the fish dry, cut it into servings and sit at room temperature for about 30 minutes.
Bring a pot of olive oil up to 110 degrees Fahrenheit, add the salmon pieces to it, and poach them in the oil (about 10 minutes).  Take the salmon out of the oil and let them drain for a minute on a paper towel-covered plate.

Cream of Celeriac Soup

Cream of Celeriac Soup

Ingredients
1 celeriac
1-2 celery stalks chopped (optional)
20g butter
1 onion or eshallots sliced finely
1 clove garlic finely chopped
2-4 medium potatoes peeled and chopped
1 litre liquid – either chicken stock, water or a combination
Salt and freshly ground pepper
Pure Cream
To serve:
Hazelnut oil (optional)
Freshly ground nutmeg

Peel the celeriac, chop in large pieces and place in acidulated water.
Heat butter in a heavy based saucepan over low heat, then cook the onion, garlic, leek and celery until soft and translucent.
Add the potato and drained celeriac and cook for approximately 2 minutes.
Pour in enough liquid to cover. Bring to the boil then reduce heat and simmer until celeriac and potato are cooked through.
Strain the liquid into a bowl.
Transfer the vegetables to another bowl and puree, adding stock as needed.
Whisk in remaining stock to achieve the desired consistency.
Return soup to a clean pan and gently reheat.
Season to taste and before serving, stir in the cream.
To serve, ladle soup into bowls and drizzle with hazelnut oil and sprinkle with freshly ground nutmeg and and add an extra splash of cream.

Celeriac Puree:
Alternatively, once the vegetables have been strained, they can be blended with some of the stock and/or milk to make a celeriac puree. To finish, stir in a good amount of butter and some pouring cream. Season to taste.

* Acidulated water:  1 litre water, 1T salt, 1T white vinegar or lemon juice
* Ensure the potato and celeriac are cut into pieces which will allow both vegetables to cook in an equal amount of time
* Alternatively use 1/2 an onion and 1/2 a leek