Spring Sensations Recipes
Cavolo Nero and Ricotta Rolls with Nasturtium Vinaigrette
Makes 20.
Ingredients:
- 20 cavolo nero leaves
- 400gm firm ricotta
- 100gm parmesan, grated
- 3 eggs
- 2 tsp rosemary, chopped
- Salt and pepper
- 20 nasturtium flowers
- 50ml lemon juice
- 1 tsp Dijon mustard
- 100 ml olive oil
Method:
Mix together the ricotta, parmesan, eggs and rosemary and season with salt and pepper.
Blanch the cavolo nero in boiling water for 30 seconds, then refresh in iced water and squeeze the leaves to remove excess water.
Lay out the leaves and place 2 tbs of ricotta mix on each. Roll up to form a cigar shape, then pack tightly together on a baking tray lined with baking paper.
Drizzle with half of the olive oil and bake for 20 minutes at 180oC.
Roughly chop half of the flowers and mix with the mustard, lemon juice and remaining olive oil.
Arrange the rolls on a serving platter and spoon over the vinaigrette.
Garnish with the remaining nasturtium flowers.
Roasted Chicken Breast, Stuffed Chard, Roasted Cauliflower, Carrot Puree
Serves 4.
Ingredients:
- 4 skin-on chicken breasts
- 2 tbs vegetable oil
- 4 rainbow chard leaves, blanched in boiling water
- 1 small brown onion, diced
- 2 tbs olive oil
- ½ cup arborio rice
- 1 cup hot chicken stock
- 50gm parmesan, grated
- 1 small cauliflower, cut into quarters
- 2 carrots, peeled and diced
- 4 tbs butter
- ¼ cup white wine
- Salt and pepper
Method:
Fry the onion in the olive oil in a small saucepan until soft, then add the rice and cook over a low heat, stirring for 2 minutes. Add the hot chicken stock and simmer until the rice is just cooked.
Add the parmesan, season with salt and pepper and cool.
Lay out the chard leaves and divide the rice between them.
Roll into tight parcels, place on a tray and bake for 15 minutes at 180oC.
Blanch the cauliflower in salted boiling water for 5 minutes, drain and place on a baking tray.
Place the carrots in a baking tray with half of the butter, cover with foil and roast for 15 minutes at 180oC or until soft.
Blend to a fine puree in a food processor, season with salt and pepper.
Fry the chicken breasts until golden, then transfer to the tray with the cauliflower.
Brush the cauliflower with melted butter and roast it and the chicken breasts for 15 minutes at 180oC.
Deglaze the pan that the chicken breast were fried in with the wine and reduce to a glaze. Finish with 2 tbs of butter and season with salt and pepper.
Serve the chicken breasts with a large spoonful of the carrot puree, the roasted cauliflower and stuffed chard, and pour the sauce over.
Cardamom, Ginger and Buttermilk Panna Cotta, Orange, Cape Gooseberries and Macadamia Crumble
Serves 4.
Ingredients:
- 250ml buttermilk
- 300ml cream
- 90gm castor sugar
- 4 cardamom pods
- 4 slices fresh ginger
- 2 gelatine sheets
- 1 orange, peeled and diced
- 16 cape gooseberries, halved
- ¼ cup plain flour
- 2 tbs butter
- 2tbs brown sugar
- 50gm macadamias, chopped
Method:
Place the buttermilk, cream, sugar, cardamom and ginger in a small saucepan and bring to the boil. Turn off heat and allow to infuse for 10 minutes.
Soak the gelatine sheets in iced water until soft, then dissolve in the hot cream mixture and strain through a fine sieve.
Pour into 4 plastic dariole moulds and refrigerate until set.
Rub the butter into the flour, then stir in the brown sugar and macadamias and spread in an even layer on a baking tray.
Bake for 10 minutes at 160oC or until lightly browned. Allow to cool completely before breaking up into rough pieces.
Turn the panna cottas out onto serving bowls and arrange the orange and gooseberries around them.
Top with spoonfuls of macadamia crumble.
