Posted in Cooking, Recipes, tagged Egg, Pasta, Truffle on June 29, 2009 | Leave a Comment »
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 [...]
Posted in Uncategorized, tagged Truffle on June 26, 2009 | Leave a Comment »
Posted in Cooking, tagged Truffles on June 24, 2009 | 1 Comment »
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.
Posted in Cooking, Recipes, tagged Carpaccio, Cured, Ocean Trout, Seafood on June 21, 2009 | Leave a Comment »
Posted in Cooking, Recipes, tagged Cauliflower, Soup on June 21, 2009 | Leave a Comment »
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 [...]
Posted in Cooking, Recipes on June 20, 2009 | Leave a Comment »
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
Posted in Cooking, Recipes, tagged Celeriac, Seafood, Trout, Viniagrette on June 19, 2009 | Leave a Comment »
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 [...]
Posted in Cooking, Recipes, tagged Celeriac, Soup on June 19, 2009 | Leave a Comment »
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 [...]
Posted in Cooking, Recipes, tagged Salmon, Seafood on June 11, 2009 | 1 Comment »
Serves 2
Salmon Tartare:
250-300g fresh Salmon – skinned and boned (must be of the freshest quality)
Lemon
Chives
Sea salt
Pepper (I used a combination of ground black and white pepper)
Capers (I used dried, salted capers)
Eshallot
Olive Oil
Salmon Roe (to garnish)
Optional: Finely grated lemon rind, dill
Dice salmon evenly into 1 cm sized cubes – enough to fill 2 small creme brulee [...]
Posted in Cooking, Recipes, tagged Cheese, Egg, French, Souffle on June 11, 2009 | Leave a Comment »
Servings 4-6
Ingredients
60g butter
60g plain flour
6 eggs, separated
½ litre of milk
200g good quality gruyere cheese, grated
Nutmeg
Black Pepper
Salt
Preheat oven to 200 degrees Celsius.
Butter a large soufflé dish.
To make the roux, melt butter in a heavy bottom saucepan over low heat and add flour, stirring with a wooden spoon until the mixture foams.
Add cold milk in small amounts [...]
