Paua Ravioli with Beurre Blanc

Stuff

Paua Ravioli

• Wonton wrappers
• Paua, minced
• Garlic, grated
• Shallot, finely chopped
• Cilantro leaves, chopped
• Sea Salt & Pepper to taste
• 1 Egg, beaten

Beurre Blanc 

• 50ml White Wine
• 50ml White Wine Vinegar
• 1 Shallot, roughly chopped
• 8 Peppercorns
• 1 Bay leaf
• 100ml Cream
• 100g Butter cold & cut into small cubes [Al uses 250g]

Serve


• Cilantro, chopped
• Basil Chopped
• limes flesh only, finely chopped
• Sea Salt and Pepper to season

Method

Make the Raviolli

Mix all stuff – Make the ravioli’s with the wonton wrappers and “glue” together with egg. Lay on bench separately to allow to set and stick

Make the Beurre Blanc

Place the wine and vinegar in a saucepan, add the shallot, peppercorns and bay leaf.

Reduce the liquid by three-quarters over medium heat.

Add the cream and reduce by half.

Cool slightly then return to the low heat and whisk in the butter chunk by chunk until silky smooth.

Strain and discard peppercorns etc.

The beurre blanc will keep in this form for a couple of hours if kept covered in a slightly warm place, i.e., next to the stove.

Finish & Plate Up

• Cook ravioli in salted boiling water for 2-3 minutes – strain and remove.
• Place immediately in a warm bowl and pour over the warm beurre blanc.
• Add the cilantro, basil and chopped flesh from the limes. Season with salt and fresh black pepper

https://howtogetfatwithkarryn.wordpress.com/al-browns-paua-ravioli-with-basil-coriander-lime-beurre-blanc/

Vegetarian Lasagna

Stuff

Vege Sauce

• 2 Tblsn olive oil
• 3 large carrots, fine diced (about 1 cup)
• 1 or 2 medium onion, fine diced
• 4 – 5 cloves garlic, fine diced
• 2 sticks celery, fine diced
• 1 medium red capsicum, fine diced
• Stalks from small bunch of fresh basil, fine chopped
• Stalks from good handful of parsley, fine chopped
• 2 medium zucchini, chopped
• About 300g baby spinach
• Salt and pepper to taste

Tomato Sauce

• 2 x 400g can diced tomatoes
• 100g tomato paste
• 2 Tblsn olive oil
• 1 medium onions, fine diced
• 2 cloves garlic, fine diced
• ¼ tspn chilli flakes – optional
• Salt and pepper to taste

Cheese Sauce

• 700g ricotta cheese
• 2 eggs, beaten
• ½ tspn ground pepper
• 2 tbsn parsley, fine chopped
• 100 g parmesan cheese, fine grated
• 200 g mozzarella cheese, grated
• Salt and pepper to taste

• Sheet lasagna, softened (as per packet instructions)
• 200 g mozzarella cheese, grated
• 50 g parmesan cheese, fine grated

Method

Vege Sauce

• Heat olive oil in large high side pan or heavy base pot.
• Add the onion, garlic, carrots, celery, capsicum, basil stalks and parsley stalks. Gently cook very slowly until onion is soft – stir very regularly to avoid burning. Approx 10 minutes
• Add spinach in batches  – cook until spinach is wilted – approx few minutes
• Add salt and pepper to taste

Tomato Sauce

• Heat olive oil in large high side pan or heavy base pot.
• Add the onion, garlic & chilli. Gently cook very slowly until onion is soft – stir very regularly to avoid burning. Approx 10 minutes.
• Add tomatoes, tomato paste & sugar – bring to boil and simmer covered with a sieve until thick and “jam like” approx 1/2 hour
• Add salt and pepper to taste

Cheese Sauce

• Combine the ricotta cheese, eggs, parsley, 100 g parmesan cheese and 200 g mozzarella cheese
• Add salt & pepper to taste

Assemble

• Layer of vege sauce
• Layer of tomato sauce
• Layer of cheese sauce
• Single layer of sheet pasta
• Repeat in same order – finish with cheese sauce
• Sprinkle over top with remaining 200 g mozzarella cheese & 50 g parmesan

Bake at 180 degrees for ½ to ¾ an hour until golden brown top

 

Mee Goreng

Stuff

• 150g dry egg noodles or 300g pre-cooked Udon noodles
• 1 Tbspn Sriracha – more for hotter
• juice of 2 lime
• 50ml kecap manis
• 2 Tbspn light soy sauce
• 1 – 2 Tbspn oil
• 200-300g chicken thigh – cut into strips. Optional – marinate a bit – sriracha, lime, garlic, soy, etc
• 2 – 3 cloves garlic – sliced
• 2 eggs – lightly beaten
• 4 spring onions – thinly sliced
• 200g Pak Choy – thinly sliced
• 100g fresh bean sprouts

• Crispy fried shallots – optional
• spring onions – thinly sliced – optional
• SambaI chilli jam – optional
• Fine sliced fresh red chilli – optional

Method

• If Dry noodles – cook as per packet instructions. Drain, rinse & set aside
• Combine the Sriracha, lime juice, kecap manis & soy sauce
• Heat oil in a wok – cook the chicken until almost cooked. Add the garlic -continue to cook until chicken is only just cooked thru. Remove from wok
• Wipe the wok clean – reheat
• Add the egg – cook until just cooked. Add spring onion, pak choy, noodles, chicken, and sriracha mixture. Cook, tossing, for 2 minutes or until heated through and everything is well coated in the sauce. Stir through bean sprouts
• Divide between serving bowls – Top with fried onions, sambal, chilli and extra spring onion.

Serve immediately

Variations

• Vegetarian – simply leave out the chicken
• Pork – Beef – Prawn. Same gig – take care not to over-cook the meat

Lemon Risotto

Stuff

• 1 litre chicken stock
• 3 1/2 Tblsn butter
• 1 1/2 Tblsn olive oil
• 2-3 large shallots, chopped
• 2 cups arborio rice
• 100 ml dry white wine
• 1 cup freshly grated Parmesan cheese
• 2 Tblsn chopped fresh parsley
• 2 Tblsn fresh lemon juice
• 4 tspn grated lemon rind
• salt & pepper

Method

• Bring stock to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
• Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender – about 6 minutes.
• Add rice – stir 1 minute.
• Add wine and stir until evaporated – about 30 seconds.
• Add 1 1/2 cups hot stock – simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender – about 35 minutes.
• Stir in cheese and remaining 2 tablespoons butter.
• Stir in parsley, lemon juice, and lemon peel.
• Season with plenty of salt and pepper.

Coriander Lime Chicken & Zucchini “Spagetti”

This recipe need a Spirallizer

Stuff

• 2 Skinless Chicken breasts, skin removed and cut into double bite size
• 3 or 4 Limes, juice all & zest of 1 or 2
• 4 to 6 cloves Garlic, minced
• 1 Tblspn Olive Oil
• 2 tspn Cumin
• 4 Zucchini
• 1/4 cup Corriander, snipped

Method

• Cover the chicken lime juice – marinate for 10 minutes
• Heat olive oil into a large pan – add the chicken in single layer. Do not turn yet
• When the chicken has browned on the bottom sprinkle it with Cumin –  allow it to cook to about halfway thru
• While chicken cooking – spirallize the Zucchini (don’t do too early)
• Flip the chicken and allow to cook a couple more minutes to brown and then reduce the heat – sprinkle in the garlic and lime zest. Stir it a little.
• Once chicken is cooked add lime juice and stir all up.
• Remove the chicken to a bowl and put a little more olive oil in the pan carefully and add in the Zucchini.
• Stir the Zucchini till it starts to brown a little – add more spices as desired.
• Put chicken back in the pan to mix it up and add Corriander

Congee

Stuff

• 1/2 cup rice
• 4 cups water (or mild chicken/vege stock – not too strong)
• 2 chicken breasts, thinly slice
• 4 or 5 shiitake mushrooms, thinly sliced
• 1 tblsn garlic, grated fine
• 1 tblsn ginger, grated fine
• 1 tblsn soy sauce
• 1 tblsn oyster sauce
• 1/2 tspn ground black pepper (to taste)

Method

• Combine all stuff in a large saucepan – bring to the boil.
• Cover and turn down to gentle simmer.
• Simmer until all water is absorbed

Chicken Pasta Bake

Stuff

• 2 chicken breasts, cooked, diced approx 2 cm
• 3 tblspn olive oil
• 1 onion, medium diced
• 2 carrots, medium diced
• 2 celery sticks, medium diced
• 5 cloves garlic, fine diced or grated
• 300 g dry orzo pasta or spaghetti broken into 3 cm long
• 2 tblspn tomato paste
• 2 cups vegetable stock
• 1/4 cup fresh oregano
• 200 g fresh mozzarella. dices approx 1 cm
• 1 cup grated parmesan cheese
• 3-4 tomatoes, sliced
• 1 tspn dry oregano
• salt and pepper
• fresh chopped parsley – to serve

Method

• pre-heat oven 200 degrees
• Heat oil in large fry pan – cook onion, carrots & celery approx 10 minutes until just tender
• Add the garlic – cook another 2 minutes
• Add the pasta and tomato paste – mix well and cook another 4 minutes
• Remove from heat – stir in the cooked chicken, stock, fresh oregano, mozzarella, parmesan cheese & plenty of salt and pepper. Mix well.
• Transfer to an oiled baking dish. place sliced tomatoes on top and sprinkle with dried oregano
• Bake for 45 – 50 minutes

Spaghetti Carbonara

Stuff

• 250 g Spaghetti (or whatever pasta you want)
• 1 tsn butter
• 1 shallot, finely chopped – alternative onion or leek (white only)
• 2 cloves garlic, finely chopped
• 5-6 rashers streaky bacon, diced small
• 2 eggs
• 150 ml single cream
• 40 g Parmesan, finely grated

Method

• Cook the pasta following the packet instructions.

• Heat a knob of butter in a small frying pan and cook the shallot, garlic and bacon for 5-7 minutes until golden.

• Beat together the eggs, cream, most of the Parmesan and plenty of ground black pepper.

• Drain the spaghetti and return to the pot – off the heat.

• Add the shallot, garlic and bacon – stir quickly

• Add the egg, cream and cheese mixture and toss together until the pasta is evenly coated.

Serve

Divide between two bowls then scatter Parmesan over, with a grinding of black pepper to serve

Quantities

2 people

Paella

Stuff

• 2 x tbspn Olive oil
• 1 x raw chorizo (100 -150g), chopped into 10-15mm chunks
• 100-150g bacon or pancetta pieces, skin removed and chopped in chunks
• 200-250g chicken thighs, chopped into chunks
• 2 x peppers (any colour or combo of colours), seeds removed & chopped into chunks
• 3-4 x cloves of garlic, rough chopped
• 1 x good sized onion, rough chopped
• Stalk only from a small bunch of flat leaf parsley, rough small chopped
• 1-2 small red chillies, rough chopped – Optional
• Sea salt & fresh ground pepper
• 1/2 tspn saffron – more if you want (don’t be shy!)
• 2 tspn good quality sweet paprika
• 200 g calasparra rice – or alborio rice
• 1 x 400 tin tomatoes, chopped in chunks
• 600 ml of good quality chickens stock
• 20 or so Prawn tales, shells removed if preferred
• 20 or so clams or mussels or both – Optional
• 1 x cup of broad beans, skinned (thawed frozen is OK) or any other quick cook green veges (eg peas, chopped beans or asparagus)
• Small bunch of flat leaf parsley leaves only, rough chopped
• 2 small lemons

 

Method

• Heat the olive oil in the paella pan and fry the chorizo and bacon or pancetta for approx 10 minutes until they starts to render
• Add chicken and gently fry approx 5 minutes
• Add peppers, garlic, onions and parsley stalks, plenty of salt and pepper, saffron & paprika – gently fry (stirring regularly) for approx 10 minutes until the veges soften – lid down on BBQ if you can
• Add the rice and stir well for a few minutes to insure all the rice is coated in the frying juices
• Add the tomatoes and chicken stock and season to taste with salt and pepper
• Bring to boil then reduce to heat to simmer for 15 minutes – stir occasionally in the first 10 minutes only. Lid down on BBQ
• Evenly spread the Prawn tales  & broad beans (or other green vege) over the top & gently push under the surface
• Cover with tinfoil & lid on BBQ and simmer a further 5 to 15 minutes at low heat – ie enough to cook the seafood on the top. Also it can sit and “soak” like this on low heat for a while

Serve

• Sprinkle parsley leaves over the tops and squeeze the juice of 1 lemon over
• Serve with lemon wedges

Quantities

• Serves 4

Note

• Cook outside – otherwise it is just “a rice dish”

Adapted from Jamie Oliver’s Favorite Paella – Perfected in Espana 2012

Lasagna

 Stuff

Bolognese Sauce

• 1 tbsn olive oil
• 2 tspn dried oregano
• 2 rashers of good quality smoked streaky bacon, finely diced
• 2 medium onions, finely diced
• 4 – 5 cloves garlic, finely diced
• 2 carrots, finely diced
• 2 sticks celery, finely diced
• 1 medium red capsicum, finely diced
• Stalks from small bunch of fresh basil, finely chopped
• 500g good quality lean beef mince or pork mince or half of each
• 2 x 400g tins of tomatoes, chopped
• 100g tomato paste
• 200ml water
• 200ml red wine (or more water)
• Salt and pepper
• 100 g parmesan cheese, fine grated
• Leaves from small bunch of basil, finely chopped

Cheese Sauce

• 700g ricotta cheese
• 2 eggs, beaten
• ½ tspn ground pepper
• 2 tbsn parsley, finely chopped
• 100 g parmesan cheese, fine grated
• 200 g mozzarella cheese, grated

• Sheet lasagna
• 200 g mozzarella cheese, grated

• 50 g parmesan cheese, fine grated
• Basil leaves, finely chopped

Method

Bolognese Sauce

• Heat olive oil in large high side pan or heavy base pot. Gently cook the diced bacon and oregano until bacon is lightly golden.
• Add the onion, garlic, carrots, celery, capsicum and basil stalks. Gently cook very slowly until onion is soft – stir very regularly to avoid burning.
• Add the mince and break up with spoon – cook until brown (all red is gone). Add salt to taste.
• Add tomatoes, tomato paste, water and red wine – bring to boil and simmer covered for 1 hour
• Remove lid and simmer uncovered for a further 30 minutes
• Stir in 100 g parmesan and basil leaves – Note : Some reserved for garnish
• Add salt and pepper to taste

Cheese Sauce

• Combine the ricotta cheese, eggs, ground pepper, parsley, 100 g parmesan cheese and 200 g mozzarella cheese

Assemble

• Layer of lasagna, layer of meat sauce, layer of cheese sauce, layer of lasagna, layer of meat sauce, layer of cheese sauce, layer of lasagna.
• Sprinkle over top with remaining 200 g mozzarella cheese
• Bake at 180 degrees for ½ to ¾ an hour until golden brown top

• Garnish with 50 g grated parmesan cheese and basil leaves on top

Quantities

• Serves 4 – 6