Cumquat Soufflé

Cumquat Soufflé

Ingredients
2 eggs separated
25 g + 25g caster sugar
3-4 tsps pureed candied cumquats (see previous post for recipe)
Extra caster sugar for dusting ramekins
Softened butter to coat ramekins
Salt
Icing Sugar for dusting

Preheat oven to 190 degrees C.
Thoroughly brush ramekins with softened butter. Brush up the sides to create a “path” for the soufflé to rise.  Then dust the inside of the ramekins with caster sugar by turning the mould around until the inside of the ramekin is thoroughly coated with sugar. Together the butter and sugar will facilitate the rising.
In a bowl, cream the egg yolks with the first 25g sugar, until pale and the sugar has dissolved.
Add the candied cumquat puree, mix and set aside.
In a separate clean bowl (copper, if you have one), 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 until thick and shiny soft peaks form.
Stir 1/3 of the egg whites into the egg yolks until well combined then carefully turn and fold through the remaining egg white mixture until thoroughly incorporated.
Spoon the mixture into the soufflé moulds or ramekins all the way to the top and level the mixture but be very careful not to drip any mixture on the side otherwise you will have to wipe it clean and the soufflé will stick when cooked.  This quantity will fill 2×270ml ramekins.
Bake the soufflés at 190C for 15 minutes for these sized ramekins – cooking time will vary between approximately 8-15 minutes depending on the size of the moulds used.
Dust the soufflés with icing sugar and serve immediately.  You can break a hole in the centre of the soufflé and drop in cold whipped cream.

Trevally with Currant and Pine Nut Sauce

Trevally with Currant and Pine Nut Sauce

Marron with Lemon, Chilli, Coriander and Parsley

Marron with Lemon, Chilli, Coriander and Parsley

Spinach and Fetta Tart with Rocket, Pear, Walnut and Blue Cheese Salad

Spinach and Fetta Tart

Rocket, pear, walnut & blue cheese salad

Recipes coming soon……

Passionfruit Souffle

Passionfruit Souffle

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

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.