Our Kitchen November 2016

Tastes of the Goulburn Valley

feature

Jay Chang Kyo Sushi

Sammy and Jodie Rachele Finer Fruit

Karan Bisht Anaya Restaurant

Mohummed Haouli Eat @ Parkside

Sandra Rachele Fruitworks

The Adviser. Australia No. 1:1331 Wednesday, November 30, 2016 – Page 27

Taste of the Goulburn Valley

A cool summer recipe; Peach, strawberry sour and plum sorbet Ingredients:

Strawberry:

■ 1kg strawberries, washed ■ 1 cup sugar ■ 2 teaspoons lemon juice, to taste ■ 1/2 teaspoon kosher salt, to taste

Plum:

■ 1kg plums, pitted and quartered (about 4 cups) ■ 1 cup sugar ■ 1 tablespoon light corn syrup ■ 1/4 teaspoon kosher salt ■ Lemon juice, if needed, to taste

Method:

Strawberry:

Peach:

1. Remove tops from strawberries and purée in a blender or food processor until smooth. Add sugar and blend for 30 seconds.

Add lemon and salt, blend to incorporate, and adjust to taste.

2. Strain purée and transfer to refrigerator. Chill for two to three hours until very cold.

Page 28 – The Adviser. Australia No. 1:1331 Wednesday, November 30, 2016

Plum:

1. Purée plums in a blender or food processor until smooth. Add ■ 1 kg pounds sugar and corn syrup and blend for 30 seconds. Add salt, blend fresh or frozen to incorporate and adjust to taste. If plums are very sweet, add peaches (about lemon juice to taste, starting with 1/4 teaspoon.

8 whole), diced 2.

Strain purée and transfer to refrigerator. Chill for two to three (leave peels on) hours until very cold.

■ 2 teaspoons freshly squeezed Peach: juice from 1 lime 1. Combine peaches, lime juice and sugar in a food processor and ■ 1 cup sugar purée until very smooth with no large chunks. Pour through ■ 1/4 teaspoon a fine mesh strainer into an airtight container and add salt to kosher salt taste. Press a piece of plastic wrap against surface of purée and chill for two to three hours, or until very cold.

Churn each sorbet mixture in an ice-cream maker separately according to manufacturer’s instructions. Transfer to a container and chill in freezer for two to three hours, or until firm.

Taste of the Goulburn Valley

Pesto pasta salad Ingredients:

Pesto:

■ Big bunch of basil, washed and dried ■ 1/2 cup or so of walnuts, toasted and chopped ■ 1 or 2 cloves of garlic, peeled and chopped ■ 1/3 cup of olive oil ■ 2 inch block of Parmigiano-Reggiano, chopped into small pieces or grated ■ Kosher salt to taste

Method:

Salad:

Pesto:

1. Place all the basil, walnuts, garlic and salt into a food ■ 1/2 pound of processor. I did it in a few batches because I only have a mini small pasta food processor but if you have a full sized, just do it all at ■ 1 cup or so of sliced once. cherry tomatoes 2. Pulse the ingredients while drizzling in olive oil until it forms ■ 1/2 cup of blanched a paste. You might have to scrape down the sides to make and sliced green beans sure the nuts and garlic are getting chopped. Season with salt ■ 1/2 of a ball of fresh and pepper to taste. mozzarella cheese, cut into small bites

Salad:

1. Boil the pasta in salted water until al dente. Drain and quickly rinse with cold water to stop cooking and get the pasta colour.

2. Toss the pasta with the pesto until evenly coated. Save any extra pesto topped with a little olive oil in the fridge. Toss the pesto coated pasta with the tomatoes, green beans and mozzarella.

3. Add additional pesto if necessary and season with salt and pepper to taste. Refrigerate until ready to eat.

The Adviser. Australia No. 1:1331 Wednesday, November 30, 2016 – Page 29