150g Baby Spinach
1/2 cup Walnuts
3 cloves Garlic
1T Lemon Juice
1 cup Parmesan (Grated)
1T Sage
1/3 cup Extra Virgin Olive Oil
Method
Place all ingredients except oil in a food processor. With the motor running, gradually add oil and process until a smooth paste is formed.
Notes
Serve tossed through pasta or combine with ricotta and use as a filling for cannolini or on pizza.
Ingredients
3 Eggs
1 Clove Garlic
Salt
2 Anchovy Fillets (Chopped)
2t Dijon Mustard
1t Lemon Juice
1T Red-Wine Vinegar
1T Parmesan Cheese (Grated)
1/2 cup Extra Virgin Olive Oil
Ground Black Pepper
Method
Boil eggs for exactly 4 minutes, run under cold water for 1 minute. Break egg and scoop out contents into a bowl. Process until smooth and creamy.
Grind garlic and a pinch of salt into a smooth paste, then combine with anchovies, mustard, lemon juice, vinegar and parmesan. Add to eggs.
With the processor running, gradually add oil to egg mixture. Season with salt and pepper. Cover and refridgerate until required.
My contribution consisted of a Cos and Prosciutto Salad with Blue Cheese Dressing and Basil and Cashew Pesto served with baked chicken thigh fillets.
My mum served Salmon with Asparagus and Grape Tomatoes, fresh bread from the bread maker and Chocolate Croissant Pudding for dessert.
There was no collaboration on this menu but everything went surprisingly well together. It was very simple but full of flavour.
Ingredients
2T Extra Virgin Olive Oil
2 x Salmon Fillets
100g Fresh Asparagus
100g Grape Tomatoes
Balsamic Vinegar to taste
Rocket, Baby Spinach and Sliced Red Onion to serve
Method
Preheat oven to 180 degrees.
Heat oil in a frypan on high heat. Fry salmon skin side down for about 3 minutes until skin is golden and crispy. Turn fillets over and cook in oven for 5 minutes.
Meanwhile, saute asparagus and grape tomatoes until asparagus is just tender. Arrange salad leaves and onion on a plate. Top with salmon, asparagus and tomatoes and drizzle with a little balsamic vinegar. Serve immediately.
Serves 2
Ingredients
1/4 cup olive oil
1kg brown onions, thinly sliced
1/4 cup brown sugar
1/4 cup balsamic vinegar
Method
Heat oil in a large frying pan over medium heat. Add onions. Cook for 3 minutes, or until soft. Reduce heat to low. Cook, stirring often, for 15 to 20 minutes, or until onions are light golden. Add sugar and vinegar. Cook for a further 5 minutes. Set aside to cool.
Notes
Use as a condiment for hamburgers or hotdogs. Consider as a topping for canapes, tarts or bruschetta.
Ingredients
25g Pecan Nuts
4 Large Croissants (300g, 1 day old)
50g Plain Chocolate
450ml Milk
450ml Double Cream
4 Egg Yolks
150g Caster Sugar
225g White Chocolate
4T Bourbon
4T Apricot Jam
Whipped Cream to serve
Method
Preheat the oven to 180 degrees. Toast pecans in frypan on medium heat, set aside. Cut croissants in 5mm slices and layer in a 35-23cm ovenproof dish. Roughly chop pecans and scatter on top along with the plain chocolate.
Place the milk and cream in a pan and just bring to the boil. Using an electric mixer or hand whisk, beat the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in the heated milk mixture and then stir in the white chocolate until melted - you may need to place this over a pan of simmering water if the mixture has cooled down to much. Stir in enough bourbon to taste.
Pour egg mixture over the croissants. Cover tightly with foil and set aside for ten minutes to allow the croissants to soak up the custard. Bake for 25-30 minutes until just set but with a slight wobble in the middle. Remove the foil and discard.
Pre-heat the grill to medium. Heat the apricot jam in a small pan or the microwave and when syrupy use to brush all over the top of the pudding. Flash the pudding under the grill for 2-3 minutes until bubbling and lightly golden. Serve warm or at room temperature with whipped cream.
Serves 8-10