GoodLife: Peninsula Style, Issue 45, Page 067 (transcription)

Chefs selections La P tanque s Soft centered Valrhona chocolate biscuit with cr me pralin and chestnut ice cream soFt centred bIscuIt For 6 200 gm of Valrhona Chocolate or good quality chocolate 70 cocoa 190 gm of butter 5 eggs 200 gm of sugar 25 gm of plain flour 25 gm of ground almond 6 ramequins or stainless steel moulds Method 1.
Melt the chocolate and butter in a metal bowl over a pan of boiling water.
2.
Whisk the eggs sugar to a sabayon ribbon stage .
Olive Tree Cooking School's Braised Lamb Shanks IngredIents serves 4 50mls olive oil 4 lamb shanks 2 brown onions, diced 2 garlic cloves, crushed 3-4 sprigs fresh rosemary 800g can tomatoes, roughly chopped 1 eggplant, peeled, diced 250mls dry red wine 500mls good quality brown stock 2 dried bay leaves 1 lemon or preserved lemon Juice of a lemon Small bunch chopped fresh parsley 1 extra garlic clove, finely chopped Method 1.
Preheat oven to 160 C.
Heat olive oil in heat-resistant casserole dish of oven pan over medium- high heat and cook lamb shanks for 10 minutes or until browned.
Transfer to a plate.
Add onions, eggplant, garlic and rosemary to dish and cook over medium heat for 5 minutes or until golden.
Return lamb shanks to dish.
Stir in tomatoes, wine, stock and bay leaves.
Bring to the boil.
Cover and cook in preheated oven for 2 hours.
2.
Meanwhile, grate rind from the lemon, and combine with the juice, parsley and extra garlic.
Sprinkle over lamb shanks and serve.
3.
Served with creamy mashed potato and steamed green vegetables such as beans, snow peas or broccolini.
3.
When the chocolate reaches 40 add the egg yolk gently folding the flour and the ground almond Leave to rest for 40 minutes.
5.
Using a piping bag, pour 100 gm of preparation in the each of the 6 pre-greased ramequins or stainless steel moulds coated with oven proof paper.
6.
Preheat the oven to 180 Bake the biscuits for 20 minutes.
8.
Rest out of the oven for 2 mins.
9.
Place your chestnut ice cream and cr me pralin on each plate.
Take the biscuit out the mould and place on the plate very carefully.
11.
Served immediately, the biscuit should be runny inside.
It takes practice to have it just right.
12.
Alternatively and if you can t be bowered.
making your own ice-cream use a good quality vanilla ice cream with few candied chestnut from your local deli.
13.
The cr me pralin is a cr me Anglaise mixed with a little praline paste.
14.
For good quality chocolate try the MP Chocolate in Flinders.
15.
For Valrhona Chocolate, candied chestnut and praline paste check the Prahran Market.
Stillwater's Slow Roast Rump of Lamb, Rosemary Fondant Potato, Buttered Organic Vegetables, Red Onion Relish Estate Pinot jus IngredIents serves 4 4 x 160g lamb rumps cap off 2 mid shallot 4 good size yukon potatoes 1 small carrot 200g Organic spinach 40mls olive oil Small bunch of heirloom 3 sprigs of fresh thyme coloured carrots 2 sprigs of fresh rosemary 1 large sized red onion 4 cloves of fresh garlic of a small pumpkin Pinch of nutmeg 200mls double cream Salt white pepper to taste 50g soft brown sugar 150g butter unsalted 50mls white wine vinegar 200mls Crittenden Estate Pinot 400mls beef stock red wine LaMb Pre heat the oven 100C.
Season the lamb well with salt pepper, heat a large pan add the splash of olive oil wait to nice and hot, add the lamb rumps with a clove of garlic and a sprig of thyme and brown well in the pan, take of the heat and place into the oven for 35 mins at the above temp.
Fondant Potato Peel the potatoes and cut into barrel shapes, pre heat a frying pan add a splash of oil and a knob of butter, now add the potatoes and do not turn over until nice and brown on one side, when ready to turn add 50g of butter and enough chicken stock to fill half way up the potato now add 2 sprigs of rosemary and a good pinch of salt, cover with tin foil and lightly simmer in the stove for 20 mins then place into the oven with the lamb to finish.
Check with the knife roast PuMPkIn Puree Peel and chop of a pumpkin add to a saucepan with 1 chopped shallot clove of chopped garlic and 200mls double cream simmer slowly until tender then add 50g butter and blend until nice and smooth check the seasoning and keep warm, leave to the side.
red onIon reLIsh Slice the red onion nice and thinly add to a sauce pan with a know of butter and sweat for 5 mins turn up the heat and add the sugar and the vinegar, reduce to a chutney consistency and season to taste.
buttered greens Cook the carrots in seasoned simmering water for 3 mins, after drain and leave to the side, now heat a frying pan add a knob of butter increase the heat onto the it melts now add the spinach and the carrots toss in the pan for 2mins, season with the salt and nutmeg and serve.
sauce Heat a good deep sized saucepan add a knob of butter and add a chopped shallot 1 chopped carrot 1 clove of garlic 2 sprigs of thyme and brown off on the pan, now add the wine and reduce by then add the beef stock again reduce to consistency you require check the seasoning.
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