Our Kitchen July 2014

r te n in io W dit E

ur itchen Featuring chefs of the Goulburn Valley, caterers, kitchen manufacturers, and wonderful winter recipes

James Oster

Hitesh Guha

Francesca Sergi

Chef, Cellar 47

Head Chef, Noble Monks

Chef, Monichino Wines

Amandeep Singh

Chris Buzza

Steven Button

Sous Chef, Parklake

Chef, Sebastians

Chef, The Vic Hotel

Supplying the best to the best!

Supporting Goulburn Valley Growers

Fruitworks RETAIL & WHOLESALE Corner Corio & Stewart St, Shepparton T: 5821 5688 M: Sam 0417 366 355

The Adviser. Australia No. 1:1209 Wednesday, July 30, 2014 – Page 21

ur itchen Meet the chefs of the Goulburn Valley Arrosta Di Vitello Roasted Veal Rack

W hat you’ll need 7-

Ingredient s

Put butter in pan, sauté leek and garlic

2 cups fresh bread cr um bs ½ cup pa rm esan cheese 1 cup m ixed fresh herbs(parsley,sag e & thyme) 1 leek finely chopped 10 0gms butte r

Add leek mixture to bread crumbs, cheese, herbs and mix together (crust mixture)

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Brush veal with oil, salt and pepper Roast veal in a moderate oven for 1 hour Remove from oven Press crust all over veal, drizzle oil over and put back into oven for another 1/2 hour.

ĞƌƌLJƐ ZŽĂĚ <ĂƚƵŶŐĂ͕ s/ ϯϲϰϬ Phone: 5864 6452

1 clove ga rli c 1/2 cup ex tra virgin cold pressed ol ive oi l.

Let veal rest before serving. Approximately ten minutes.

Fra ncesca

Beef and Reef

What you’ll need

with Steven Button

Ingredient s for 4

In a heavy based fry pan melt butter. Over a medium heat when melted add all the seafood and garlic, sauté for 3 minutes, add white wine and let reduce by half.

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4 cloves of garlic crushed 200ml dry white wine 600ml thickened cream

Back to sauce, increase the heat and add the cream to pan, let reduce to a sauce that coats the back of the spoon.

Season with salt and pepper.

300g green prawns 200g scallops

Place steak on a plate, spoon sauce over top with sliced spring onions.

Phone: 5821 9955

300g squid tubes, cut into strips 8 green lipped mussels ½ bunch spring onions sliced

Serve with chips and a crisp green salad.

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salt and pepper 4 rump steaks cut at 400g each

W hat you’ll need

Arancini Balls

Ingredient s

Bring the stock to the boil and reduce heat to low and simmer.

Heat oil in a large sauce pan over medium heat, add onion and garlic, cook for 5 minutes.

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ϭϳϬ ,ŝŐŚ ^ƚƌĞĞƚ ^ŚĞƉƉĂƌƚŽŶ Phone 5831 1882

2 tbsp of butter

At this time place the steaks on a hot grill and cook for approximately 6 minutes each side. This will give you a medium/rare fi nish.

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S

ergi Chef - Mon ic hi no Wines of Victor ia

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8

1 ve al rack

Add rice to onion mixture and cook until rice is slightly ‘glassy’.

Add simmering stock a ladle full at a time until rice is tender about 15 minutes.

Add pesto, peas, half parmesan, half mozzarella and bolognese and stir, then allow to cool.

Roll into balls and press thumb into middle of balls to fill with the remainder of the mozzarella.

Crumb balls, rolling them in flour then egg and then bread crumbs.

Fry until golden. Serve on napoli sauce topped with parmesan.

1½ cups carn aroli rice 1 lit re stoc k 1 tbsp ol ive oi l 1 onion fi ne ly chopped 1 ga rlic clove 1 cup pa rm esan 1 cup mozza rella 1 tbsp pest o ½ cup peas 1 cup bologn ese 1 cup napo li sauce For Cr umbi ng 2 cups brea dcrumbs 1 cup plain flour 3 eg gs

Ja mes Oster

ƚŽ ŵĂŬĞ Ă ƌĞƐĞƌǀĂƟ ŽŶ

Chef - Cella r 47

The kitchen is the he rt of your home Find your heart at Liberty Kitchens We manufacture all types of kitchens

“you dream it... we build it”

s¬"ATHROOMS¬s¬,AUNDRIES¬s¬"ENCHTOPS¬s¬$ESKTOPS¬s7ALL¬UNITS¬s¬!LL¬TYPES¬OF¬CABINETRY¬WORK

“you dream it... we build it” Page 22 – The Adviser. Australia No. 1:1209 Wednesday, July 30, 2014

60 Williams Road, Shepparton

Phone: 5831 2620

www.libertykitchens.com.au

Meet the chefs of the Goulburn Valley need W hat ysofour’l1l Ingredient

salmon fillet tea bags cup rice tbsp sugar tbsp olive oil lemon zest of half a bok choy ed ic sl h nc 1 bu toasted s ed se sesame i chill ½ long red ow peas 60 grams sn ly ne fi s am gr 5 er chopped ging garlic d he us cr 1 clove e beans am am 25 grams ed ed dd re sh s 80 gram age Chinese cabb iso paste M s am gr 20 n stock 250ml chicke

1 5 1 3 3

Black Tea Smoked Salmon

MON-SAT 6PM-9PM 65 Wyndham Street Shepparton

Phone 5821 3088 to make a reservation

Start your ganache by adding the cream and glucose in a saucepan, bring it to the boil, in a separate bowl put chocolate, butter and salt and add the hot cream and start mixing with your spatula until your chocolate butter is dissolved. Put in the fridge to cool down.

Then start your ice-cream. Make a dry peanut caramel by adding sugar and peanuts in a saucepan, keep a bowl of ice next to you. As soon as the caramel starts changing colour put your saucepan straight on the ice to stop the cooking process. Take off the heat, add the cream and milk mixture and mix it together. Meanwhile mix sugar in your 6 egg yolks and combine half mixture of peanut milk in yolks needs to be quick because you don’t want the yolks to scramble. Next put the mixture back in the saucepan and cook it until it comes to 80ºC and put it straight in your thermal bowl, mix it for 20 min and leave in the freezer overnight to set.

For honeycomb, put the sugar, water and glucose together, bring to the boil, keep checking for change of colour to dark amber. Meanwhile get a glass bowl, line it with baking paper and as soon as you see the caramel change colour add your ‘bi-carb’, whisk it through and straight in the bowl and let it cool down for 1 hour without touching.

(Be advised it’s caramel, it will be really hot, need to be careful while handling it.)

Hitesh Guha

Head Chef, Noble Mon ks

A mandeep

Wyndhamere Motel

De-constructed Golden Gaytime

Chocolate Ganache 500g double cream 50g glucose 450g dark bitter chocolate 175g unsalted butter 2g salt Ice-cream Peanut Butter 50g sugar 100g peanuts 300ml cream 300ml milk 6 egg yolks 100g sugar Honeycomb 300g caster sugar 110g glucose 100ml water 1 tsp ‘bi-carb’

y bugs, 6 Moreton Ba split in half cleaned and ops roe off 12 large scall oil ve oli sp tb 2 d butter 2 tbsp unsalte d & diced 1 onion, peele s, peeled ve clo c rli ga 2 & crushed ste 1 tsp chilli pa paste 1 cup tomato d sil finely choppe 5 leaves of ba e ric 400g risotto wine 150ml white an shaved parmes sea salt/freshly pper ground black pe

SEBASTIANS

Skin salmon fillet and marinate in 1 tablespoon of olive oil and lemon zest, set aside.

Mix tea bags and a teaspoon of water, rice and 3 tablespoons of sugar. Make a bowl out of foil and place mixture into the middle of foil and place in a wok.

Place a round cake rack over the smoking mixture.

Heat wok on high until it starts to smoke, place salmon on rack and cover wok with foil. Should take about 8 to 10 minutes for medium rare and about 15 minutes for well done.

Prep vegetables for Miso mixture. Boil stock and add paste to it.

Dry salmon skin and sprinkle with a little salt. Place in to cold frying pan with a little oil cook on medium until golden brown and crispy turning occasionally.

Place on paper towel to drain.

In the same pan add 1 tbs oil, fry off garlic and ginger for one minute add Chinese cabbage, edamame and chilli, cook until cabbage is wilted, add Miso broth mixture and bring to boil.

Before serving add snow peas, cook for 1 minute.

To serve, place vegetable mixture and broth into a large bowl, place salmon on top and place salmon skin on top of salmon and sprinkle with toasted sesame seeds.

Ingredients

Ingredients

restaurant

with Asian Vegetables in a Miso Broth with Chris Buzza

W hat you’ll need

need W hat you’ll

ur itchen

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ϭϮϬͲϭϮϲ DĂƵĚĞ ^ƚ ^ŚĞƉƉĂƌƚŽŶ Phone 5831 1607 ƚŽ ŵĂŬĞ Ă ƌĞƐĞƌǀĂƟ ŽŶ

Moreton Bay Bug Risotto with Chilli and Scallops 1.

Heat oil and half the butter in heavy-based saucepan on moderate setting. Add diced onion, garlic, and chilli; gently sweat until onions are softened. Add rice and stir until well coated with oil.

2.

Reduce heat to low, add 250ml of boiling water and stir briefly. Allow risotto to cook and water to be almost completely absorbed by the rice before adding another 250ml water, then stir again. Add 150ml white wine. Continue adding water, stirring frequently, until rice is almost cooked (about 15-20 minutes)

Singh

rk la ke Sous Chef, Pa

3.

Add split bugs and scallops to risotto and gently heat until just cooked through. Fold through shaved parmesan, remaining butter, tomato, basil and parsley. Check seasoning, and make sure risotto isn't too wet - increase heat and allow liquid to evaporate if it is. Ready to serve

Ù »¥ Ýã ϳ ÃͲϭϮÖà >çÄ « ϭϮƉŵͲϯÖà ®ÄÄ Ù 6ÖÃͲ½ ã ϰϴϭ tLJŶĚŚĂŵ ^ƚĞĞƚ ^ŚĞƉƉĂƌƚŽŶ Phone 5821 5822 ƚŽ ŵĂŬĞ Ă ƌĞƐĞƌǀĂƟ ŽŶ

Suppliers of fresh produce to the leading Chefs of the Goulburn Valley For your convenience 7 days a week you can rely on the Finer Fruit team

35 VAUGHAN STREET, SHEPPARTON 5831 1378

The Adviser. Australia No. 1:1209 Wednesday, July 30, 2014 – Page 23