Recipe by Julie Le Clerc
]]>Heat oven to 200˚C. Grease flan tin, cover with the pastry & blind bake. In a food processor mix together ricotta, garlic, basil, lemon zest, Parmigiano Reggiano and salt & pepper.
Spoon into pastry case. Top with olives and semi dried tomatoes then finish with sliced heirloom tomatoes.
Bake for 30 minutes and top with grind of black pepper & fresh basil.
Enjoy!
Cook the pasta in plenty of salted, boiling water for 9-11 minutes until al dente. Drain well and reserve ½ cup cooking water.
At the same time, heat a little EVO in a large frying pan set over medium heat. Add the onion and cook for 5 minutes, stirring often, until soft. Add the garlic and cook for 1 minute more. Add the zucchini and season with salt and pepper. Stir-fry for 2-3 minutes, until the zucchini turn golden brown, adding a little more EVO if needed. Add the tomatoes and reserved pasta water and cook for 5 minutes until the vegetables are tender and saucy. Taste and adjust seasoning to your liking.
Toss the pasta through the vegetable sauce. Serve scattered with torn burrata or mozzarella, dollops of pesto and basil leaves.
Recipe by Julie Le Clerc
]]>60g Lewis Road Creamery butter, cubed
½ cup (100g) soft brown sugar
¼ cup cream
Pinch of Sal de Añana spring salt
200g Valrhona Manjari chocolate fèves
3 large free range eggs
1 tsp Heilala pure vanilla extract
¼ cup (35g) Sabato gluten-free flour
1 Tbsp Valrhona cocoa powder, sifted
125g raspberries (fresh or frozen)
TO DECORATE:
50g Valrhona raspberry inspiration fèves, melted
Valrhona chocolate pearls
A few Fresh-As freeze dried raspberries, crushed
Preheat oven to 160°C. Lightly grease 8 x ½ cup capacity cake tins and line the bases with circles of baking paper cut to fit.
Place the butter, sugar, cream, salt and chocolate fèves in a pot and set over low heat; stir until melted and smooth then set aside to cool a little.
Place the eggs, vanilla, flour and cocoa in a bowl and whisk until combined. Whisk in the chocolate mixture just until combined. Pour into prepared tins, dividing the mixture evenly – expect the mixture to only half-fill the tins. Top each with a few raspberries.
Bake for 20–25 minutes or until a skewer inserted comes out clean. Remove to cool in the tins for 10 minutes before turning out and transferring to a wire rack to cool completely before decorating.
To decorate, drizzle the cakes with melted raspberry inspiration; scatter with chocolate pearls and crushed freeze dried raspberries.
Recipe by Julie Le Clerc
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Ingredients:
200g rocket
½ zucchini, peeled into ribbons
2 Tbsp Salvagno pitted olives
1 Tbsp Pons capers
Handful cherry tomatoes
1 105g tin Albo sardines in olive oil
2 eggs, hardboiled
3 slices Julie Le Clerc preserved lemon, diced
Pons lemon infused extra virgin olive oil, drizzle
Forvm Chardonnay vinegar, drizzle
Italian parsley, chopped.
Directions:
In your favourite salad bowl, combine the rocket, zucchini ribbons, pitted olives, capers, cherry tomatoes, baby sardines, and hard-boiled eggs. Add diced pieces of preserved lemon to the mix. Drizzle lemon oil and chardonnay vinegar over the salad, finishing with Italian parsley.
Remove the wing tip, neck, head and feet from the duck and place them in the bottom of the same roasting pan. Place the duck breast side down on top of the vegetables and off cuts of duck. Add enough water to reach halfway up the sides of the duck. Place the roasting pan in the oven and cook for 1 hour. Remove the pan from the oven and turn the duck breast side up and return to the oven and cook a further 45 minutes.
Remove the duck from the pan and set aside. Strain the stock and discard the vegetables. Skim off all the fat before using the stock. The fat can be used for frying potato or kumara.
Duck porcini jus:
50ml extra virgin olive oil
2 shallots, finely sliced
2 cloves garlic, finely chopped
1 sprig of fresh thyme
2 – 3 fresh bay leaves
20g Naturbosco porcini mushroom (soaked in 300ml of hot water), retain the water
1 tsp Sabato porcini powder
150ml red wine
600ml Sabato duck master stock
Soak the porcini mushroom in hot water for 20 minutes. Remove the mushrooms from the hot water, keep the soaking water to one side.
Sautee the shallots, garlic, thyme and bay leaves in the olive oil. Cook for a few minutes until the shallots are soft and not colouring. Add the porcini stock, porcini powder, red wine and duck master stock, reducing the liquid by approximately half.
Slice up the softened porcini mushrooms and reduce a little further. Season to taste, remove the thyme and bay leaves before serving.
Note: If you do not want to reduce the sauce it can be thickened with a cornflour slurry.
Truffled creamed sweetcorn puree:
50g Lewis Road creamery unsalted butter
300g corn kernels (fresh frozen or canned)
150ml milk
100ml Foundation chicken stock or Sabato duck master stock
Sal de Añana spring salt
150ml cream
50ml Pons white truffle oil
Melt the butter in a saucepan. Add the corn and cook gently for about 5 minutes until it is slightly softened. Add the milk and stock, cook for a further 2 – 3 minutes. Season with sea salt and freshly ground black pepper and continue to simmer until the milk and stock has reduced by half.
Add the cream and continue to cook until almost all the liquid has evaporated. Transfer the mixture to an upright blender and blend until it forms a smooth puree. Gradually add the truffle oil and season the mixture according to your taste.
Set aside to keep warm.
Match with: Tezza Valpolicella Ripasso 2018
Recipe by Kate Fay
]]>150g Girolomoni organic ‘00’ flour
25g La Grande Ruota yellow quick cook polenta
½ tsp baking powder
100g caster sugar
75g cold butter, cubed
1 large egg, lightly beaten
260g El Navarrico bitter orange marmalade
Preheat oven to 160ºC fan bake. Butter a 20cm springform cake tin. Put flour, polenta, baking powder, sugar and butter in a bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
Stir in the egg with a fork until evenly combined. Press three-quarters of the dough into the base of the tin then spread with marmalade. Crumble remaining dough on top. Bake for 25-30 minutes or until firm and golden brown. Remove from the oven. Run a small sharp knife around the edge of the cake so that the marmalade doesn’t stick to the tin. Leave to cool. Dust with icing sugar and slice to serve.
Match with: Sichel Sauternes
Recipe by Julie Le Clerc
Match with: Dom Margalleau Vouvray SEC
Recipe by Julie Le Clerc
]]>Match with: Izadi Rosé
Recipe by Julie Le Clerc
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Recipe by Julie Le Clerc
Recipe by Kate Fay
Recipe by Kate Fay
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1 cup Girolomoni organic farro perlato
Extra virgin olive oil (EVO)
1 red onion, chopped
3 small courgettes, sliced
1 small aubergine, cut in thick strips
1 cup cherry tomatoes, halved
¼ cup El Navarrico sliced pimientos
½ cup Losada pitted manzanilla olives
Handful fresh basil leaves, to serve
Cook the farro in boiling, salted water for 20-25 minutes or until al dente (just tender to the bite). Drain well.
While the farro is cooking, heat a little EVO in a large frying pan, add the onion and cook over a medium heat for 5 minutes. Add the courgettes and aubergine to the pan, season and drizzle with EVO; stir fry for 5 minutes to lightly brown all over. Add the tomatoes, pimientos and olives; toss over medium heat for a few minutes until the tomatoes soften. Add the farro to the vegetables.
Season to your liking and toss well to combine. Scatter with basil, Serve hot or at room temperature.
Recipe by Claire Aldous
¹/³ cup roasted hazelnuts, coarsely chopped
¹/³ cup Sabarot red pepper drops
4 Pons sweet garlic cloves, finely chopped
Handful flat leaf parsley, coarsely chopped
1 aubergine, sliced lengthways in 6 wedges
Extra virgin olive oil (EVO)
Vincotto Calogiuri
Put hazelnuts, pepper drops, garlic and parsley in a bowl, season with salt and pepper, drizzle with EVO and toss to combine. Put the aubergine wedges in an
oven pan. Drizzle with EVO and vincotto, season with salt and pepper and toss well. Roast at 180°C for 30- 40 minutes until tender. Serve scattered with salsa.