Gary’s Passionfruit Crepes

Recipe by Gary Mehiganboys-weekend-recipe-passionfruit-crepes

Ingredients
3-4 cups milk
2 cups flour
8 eggs
2 tbsp sugar
25 g butter, melted
4 egg whites, beaten

6 passionfruit

125 g passionfruit juice
80 g butter
3 eggs
185 g sugar
1 gelatine leaf

100 ml cream
210 ml mascarpone
50 g sugar

Method
Mix the passion fruit juice with the sugar, eggs & butter in bowl. Place over a pot of boiling water and whisk frequently over a period of 20 minutes, or until the mixture becomes thick and smooth. Soften the gelatine in a little water and stir into the hot curd, whisk and reserve aside. Whisk the eggs, milk and sugar together for the crepes and then rain in the sieved flour. Melt the butter over a medium heat until it becomes a light nutty brown colour. Pour into the crepe mixture and stir to incorporate. Whip the mascarpone, cream and sugar to a soft peak and reserve. To make the crepes, heat a little oil in a good non-stick frying pan. Take a small ladle of pancake batter and holding the pan at a 45 degree angle pour the mix at the top of the pan. This allows the mix to run around the pan to form a thin, even pancake. As the pancake sets, little bubbles will appear on the surface, it should be a light golden brown. Flip and cook for a further 2 minutes. Spread the curd over the crepes, add a dollop of mascarpone and roll up neatly. Juice the fresh passion fruit and spoon over the top.

Adrian’s Fresh Gnocchi with Mushroom Sauce

Recipe by Adrian Richardson

boys-weekend-recipe-fresh-gnocchi-with-mushroom-sauce

Ingredients
Mushroom Cream Sauce
1 cup oyster mushrooms, roughly chopped
1 cup golden oyster mushrooms, roughly chopped
1 cup shitake mushrooms, roughly chopped
2 cloves garlic
1 onion sliced
100 grams butter
1/4 cup rough chopped parsley
1/2 cup white wine
1 cup cream

Fresh Gnocchi
1 kg Nicola Potatoes – washed, but not peeled
1 Free range egg
250 gm Plain flour
1 pinch Salt

Method
Place potatoes in a pot of cold water, bring to the boil and simmer until cooked. Strain potatoes and peel while still hot. With a mouli or potato press mash potatoes on to a bench. Add flour, salt and egg. Mix gently until just combined and dough is slightly springy. Divide dough into 6 segments and roll into long cigar shapes. Cut into 3 cm lengths and roll on patterned block, grater, or fork to add grooves. In a large pot of boiling salted water add the gnocchi and stir gently. The gnocchi will be cooked when it floats to the top. Remove the gnocchi from the pot and add to the simmering sauce and mix in gently.

Melt butter in pan over a low heat, add garlic and onions, sweat for five minutes while stirring. Add chopped parsley and white wine. Add mushrooms and simmer gently until mushrooms are cooked. Add cream, bring to a boil and serve with gnocchi.

Double Baked Cheese Souffle

Recipe by Manu Feildel

Serves: 12

Curry and Mussel Laksa

Ingredients

340g Flour
340g Butter
100g Shallots
1 L Milk 1
225g Gruyere
1 bunch chives
6 Egg yolks
9 Egg whites

Method

Make a roux with the flour and the butter, add the milk to make a béchamel and cook it to a consistency of thickened cream.

In the mean time chop and sauté the shallots and chop the chives.

Then add the yolks, cheese, shallots and chives to the bechamel. Cool down.

Whisk the egg white to soft peak and incorporate them to the bechamel mix.

Coat the moulds with butter and chopped walnuts.

Pour the mix in the ramequins and cook in the bain marie at 160c for 20 minutes, then reserve in the fridge to cool.

Place each soufflé on an oven proof plate, pour cream over the top and sprinkle with grated Gruyere cheese.

Bake at 180c until golden brown. Serve!

Manu’s Satay Chicken and Mee Goreng

Recipe by Manu Feildel

Manu's Chicken Satay and Mee Goreng

Ingredients

Chicken Satay
12 6” wooden skewer (soak in water for an hour before using)
8 Chicken thighs
1 clove Garlic (crushed)
3 tspn Fish sauce
2 tspn Fresh ginger (grated)
Lime quarters to serve

Satay Sauce
2 tspn Peanut oil (or veg oil)
4 Golden shallots (finely chopped)
2 clovesGarlic (chopped)
2 tspn Fresh grated ginger
2 Small red chillies (finely chopped)
125gm Crunchy peanut butter
2 tbsp Grated palm sugar or brown sugar
2 tbsp Lime juice
1.5 tbsp Fish sauce

Mee Goreng
250gm Dried egg noodles
3 tbsp Sesame oil
4 Eggs, lightly beaten
Salt & freshly ground pepper
2 cloves Garlic , crushed
2 tspn Freshly grated ginger
2 Carrots, julienned
150gm Cabbage, hard core removed, shredded
1 tbsp Kecap manis (Indonesian thick and sweet soy sauce)
2 tspn Chilli sauce
2 tbsp Fried shallots (bawang goring), to serve
Snow pea sprouts, to serve
Soy sauce 2 tsp

Method

Chicken Satay

  • Cut chicken into desired lengths
  • Combine the chicken, garlic, fish sauce and ginger. Cover, then fridge for 1 hr or overnight.
  • To make the sauce: Heat the oil in a saucepan over med heat.
  • Add the shallots, garlic, ginger and chilli and cook for 5 mins, or until golden.
  • Add the rest of the ingredients, reduce the heat and simmer for 10 mins, or til thick
  • Thread chick onto skewers, then cook on a hot plate or char grill pan for 3-4 mins.
  • You can use a normal grill or cook in the oven. Cooking time depends on size of chicken.

Mee Goreng

  • Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until just soft. Drain.
  • Heat 1 tbsp of the oil in a wok over a medium-high heat. Add one-quarter of the egg and swirl around the hot wok to form a thin omelette. Cook for 1 minute or until just set, season with salt and pepper. Transfer the omelette to a chopping board. Roll up and thinly slice. Repeat with the remaining egg to make 4 omelettes.
  • Heat the remaining oil in the wok over a medium-high heat. Add the garlic, ginger, carrots, cabbage and  other vegetables if wanted, stir-fry for 1-2 minutes or until just tender. Add the noodles, kecap manis and chilli sauce and stir-fry for 5 minutes.
  • Divide the mee goreng among serving plates. Sprinkle with the fried shallots. Serve topped with the omelette and snow pea sprouts.

Apple Tarte Tatin

Recipe by Manu Feildel
Serves: 8

Tarte Tatin

 

Ingredients
8-10 apples
150gm butter
200gm sugar
1 vanilla pod
1 packet short crust pastry
1 x 25cm cake tin or an oven proof frying pan

Method

• Peel, quarter the apples and take the core out, reserve

• Place the tin or pan on a medium heat and melt the butter, sugar and vanilla together with a heat proof spatula until you obtain a smooth golden caramel

• Place the apple on the caramel side by side like flower petals and place the rest on top evenly

• Roll your pastry a little bit bigger than your pan but not too thin and place it over the apple and tuck it in all around the side

• Place tart in the oven at 180ºc until pastry is completely cooked and see the caramel boiling over on the sides

• Let it cool for about 1 hour and put it back on the stove to melt the caramel, then place large plate over the tart and turn it upside down and lift the tin off

• To be served with a big dollop of crème fraiche

Toffee Apples

Recipe by Gary Mehigan
Serves: 4

Toffee Apples

Ingredients
4 small apples
300gm caster sugar
100mL water
white vinegar
red food colouring
sticks
grease proof paper

Method

• Place the sugar into a heavy based pot and soak with a little water.

• Bring slowly to the boil and brush the edges with a pastry brush dipped in water to keep the sides of the pot clean.

• Add a splash of vinegar.

• Wash the apples if necessary, remove the stalks and poke the sticks into the end of the apples

• The sugar will begin to thicken and start to colour a light shade of amber. This is the time to be careful.

• Watch carefully wiping the sides of the pot every now and then with the wet pastry brush to keep clean.

• Hot caramel is extremely dangerous so this is not a job for children!

• Fill a large bowl or the sink with 4cm cold water.

• You are looking for a caramel colour with a slight reddish tinge – remove from the heat immediately and immerse the base of the pot into the cold water to knock the temperature back. Leave for a couple of minutes.

• Add a splash of red food colouring and swirl into the caramel.

• Dip the apples into the toffee immersing and turning them to make sure the whole apple is covered. Lift and allow the excess toffee to fall away from the apple.