Pete's Recipe of the Month - December 2019
Blackened Asparagus, romesco, grated parmesan and chilli
500g Asparagus, stalks removed
2 Tbsp Olive Oil
tsp cracked black pepper
1 tsp chilli flakes
30g freshly grated parmesan
100g roasted red peppers
20g sundried tomatoes
1/4 tsp Paprika
1 tsp red wine vinegar
1 clove garlic, crushed
Pinch cayenne pepper
For the romesco
- Add the peppers, sundried tomatoes, paprika, red wine vinegar, garlic and cayenne pepper to a food processor with the blade attachment.
- Blend until almost smooth
For the Asparagus
· Heat up a griddle pan until it is smoking. If you don't have one a frying pan is fine.
· Toss the asparagus in the olive oil, salt and pepper until it is evenly covered
· Carefully place the asparagus in the pan to colour the first side. Cook for 2 minutes then turn over and cook the other side for another 2 minutes
Remove from the pan and plate immediately
· Sprinkle with the chilli flakes and freshly grated parmesan.
· Spoon the romesco over the asparagus or serve in a side dish
This side will accompany almost any, fish, poultry or meat dish.
You could even serve it as a cheeky entree, and don't forget to match it with the amazing Kinross 'Holy Schist' Sauvignon Blanc... YUM
Bon appetite, Chef Pete
Pete's Recipe of the Month - July 2019
Marinated Lamb Backstrap, kale and cashew pesto, charred then braised pak choy
800g lamb backstrap
2 garlic cloves, peeled
1 tsp fennel seeds
2 sprigs rosemary
30 ml olive oil
In a pestle and mortar or food processor add the garlic, fennel seeds, rosemary and olive oil and blitz until smooth.
Rub the mixture over the lamb and put in the fridge to marinade overnight.
Remember to remove the lamb from the fridge at least 30 minutes before you intend to cook it
Kale and Cashew Pesto
200g kale, stalks removed and washed
50g parmesan (grated)
1 tsp garlic pure
1/2 cup olive oil
1/2 cup canola oil
Sea salt and cracked black pepper to taste
Bring a large pan of water to the boil. Cook the kale for 2 minutes, strain in a colander then cool down fast in a bowl of iced water to keep that vibrant green colour. Squeeze out the water from the kale.
Add above ingredients and the kale to a food processor. Blitz until a semi smooth consistency is achieved. We don’t want it to be a puree, a bit of texture is good!
Chargrilled Pak Choy
2 whole pak choy
50 ml olive oil
½ tsp black pepper
1 tsp flaky salt
1 tbs sugar
1 cup chicken stock
1/2 cup dry white wine
2 bay leaves
Set oven to 180c. Chop pak choy in quarters lengthways. Trim off leaves, chop and set aside for later.
In a bowl toss the pak choy in the olive oil, salt and pepper.
Cook for 1 minute on each side, cut side down, in a smoking hot chargrill or skillet, then place in a baking dish
In a sauce pan bring the chicken stock, white wine, sugar and bay leaves to a boil then add to the baking dish with the pak choy. Cover with foil and braise in the oven for 15 minutes then set aside.
To cook the lamb and finish the dish
25 g butter cut into 4 squares
1 tsp Cracked black pepper
1 tsp Sea salt
1 Pinch of ground nutmeg
Once you have removed the pak choy from the oven turn it up to 220c. Scrape off as much of the marinade as you can from the lamb and sprinkle with the salt and pepper.
Heat up your chargrill or skillet until smoking, add the lamb to the pan and sear 2 mins on each side.
Place the lamb onto a tray with 1 square of butter on each piece. Put into the oven for another 5 mins.
Once cooked remove from the oven and place on a chopping board and allow to rest for a minimum 3 minutes.
Sauté the leaves in a little butter and the nutmeg. Slice the lamb into 1cm thick slices. Place 2 pieces of pak choy on each plate, a smear of the pesto and fan out the lamb. Garnish with rosemary sprigs
I served mine with roasted gourmet potatoes, but mash or even a side salad would be great!
Bon appetit!! Don't forget to enjoy with a glass or two of Domaine Thomson Pinot Noir 2015.
Pete's recipe of the Month - April 2019
Blue Cheese, Pumpkin and Chilli Jam Speedy Flat Bread
For the capsicum and chilli jam
1 large red capsicum (deseeded and finely diced)
3/4 cup soft brown sugar
1/4 cup apple cider vinegar
1/2 tsp crushed ginger
1/2 tsp crushed garlic
1/4 birds eye chilli
1/4 tsp salt
1 tbsp white wine vinegar
1 lemon, juice and zest
Add all ingredients to a saucepan and reduce by 3/4
Allow to cool.
For the dough
380g bread (plain) flour
4 tbsp olive oil
200ml water (warm)
50g caster sugar
10g fresh yeast
2 tbsp mixed dried herbs
2 tsp table salt
In a bowl add the warm water, oil, sugar and yeast. Give it a light whisk then leave for 5-10 minutes for the yeast to activate (starts to foam).
Sift the flour and into another bowl. Make a well in the centre and add the water mixture, mix with a fork from the outside in.
When the dough has come together turn out onto a lightly floured work top.
Knead the dough for about 10 minutes or until it is nice and stretchy or elastic.
Portion into 4 and roll into balls.
Cover with a damp cloth and put to the side to rise (1/3 bigger).
500ml vegetable stock
Line a shallow baking dish with baking paper.
Place half the pumpkin on the tray, drizzle with a little olive oil and season with salt and cracked black pepper.
Place another sheet of paper on top then cover with aluminium foil. Put this in the oven and cook for around 45 minutes, or until super soft.
When cooked and cooled slightly, place in a blender with the vegetable stock and blend until smooth For extra smooth results pass it through a fine sieve using a spatula.
Then set aside.
¼ pumpkin (peeled deseeded and diced)
Now line a baking tray with baking paper.
Place the other half of the cut pumpkin on the tray, drizzle with olive oil and season with salt and pepper.
Put in the oven and roast for about 20 minutes or until cooked (We need this slightly al dente).
Turn up your oven to 220c
On a lightly floured worktop flatten the dough balls with your fingers, keep pulling and stretching the dough until they are about 50mm thick.
Place on a floured large flat baking tray.
Now using a teaspoon, evenly place blobs of the puree on the flatbreads then scatter evenly the blue cheese and roasted pumpkin on the flatbread.
Bake for 12 minutes at 220c or until golden brown.
Allow to cool slightly then scatter with drops of the chill jam
'I garnish mine with roquette leaves but sage or any green leaves will work, I also love to use a goats blue cheese to give the extra flavour boost.'
Match these with a glass or two of the 2018 Kinross 'Kilted Pioneer' Pinot Noir for a very easy mid week dinner or treat!
Pete's recipe of the Month - March 2019
Prosciutto Chicken and Roasted Plum Salad
4 x free range chicken breasts (250g breasts)
8 x slices of prosciutto
1/4 cup basil
Drizzle of olive oil
8 Bamboo skewers
For the salad
130g baby roquette
50 g blue cheese, crumbled
100g candied walnuts (see recipe)
4 ripe plums, halved, deseeded and quartered
Drizzle of honey
1/2 tsp salt
1tbs white wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp table salt
1/2 tsp salt
1 tsp honey
For the dressing
Mix all of the ingredients in a bowl until combined.
Preheat oven 180c
Line a baking tray with baking paper.
Lay quartered plums on the baking tray
Drizzle with honey and sprinkle the sea salt over evenly.
Bake for 15 minutes. Then allow to cool.
1 cup walnut halves
1/2 cup caster sugar
2 1/2 cup water
Line a baking tray with baking paper and preheat oven to 180c
Place the walnuts and 2 cups of water in a pan and bring to the boil. Once boiled turn down the heat and simmer for 5 minutes.
In a colander drain the walnuts. Once drained return to the pan with ½ cup water and ½ cup sugar.
Bring to a boil and simmer for 15 minutes.
Turn off the heat and let stand for 5 minutes.
Once again drain in a colander then place on the baking tray. Bake in the oven for 15-20 minutes or until they become a dark caramel colour. Once cooled they will become more crunchy.
Line a baking tray with baking paper
Preheat oven to 180c
Prepare the chicken by removing any sinew/fatty bits.
Make a 1 inch long incision into the breast just underneath the tenderloin and stuff in about 3 large basil leaves depending on size.
Now lay 2 pieces of prosciutto overlapping on a chopping board.
Place 1 chicken breast on the prosciutto and wrap it up like it's a blanket.
Insert a couple of bamboo skewers horizontally through the breast to keep in in place
Repeat the process with the other 3 breasts.
Place on a baking tray and drizzle with the olive oil. Season with cracked black pepper do not use salt as the prosciutto will give enough seasoning.
Bake for 25-30 minutes then rest it for 5 minutes.
While the chicken is resting In a large mixing bowl toss the plums, candied walnuts, roquette and blue cheese together.
Dress the salad with a generous amount of dressing and serve.
To assemble the salad, slice the chicken into pieces and assemble on top of the salad.
For next level results garnish with micro-greens and balsamic reduction.
Match with a glass or two of Hawkshead 2018 Riesling, then sit back, admire your masterpiece and devour!