B&B Luncheon, September 2002

Chilled Cucumber Soup with Chilli Prawn and Watercress

Soup Ingredients:

• 100g Ciabatta bread
• 1 small (120g) Lebanese Cucumber, peeled, seeded & sliced
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Water
• 3 tsp Sherry Vinegar or White Wine Vinegar
• ¼ cup (60ml) Cream
• 1 tsp finely chopped Basil
• 1 tsp finely chopped fresh Mint
• 2 tsp finely chopped fresh flat leaf Parsley
• ½ Clove Garlic, thinly sliced
• ¼ small (25g) Red Onion

Salad Ingredients:

• 8 Uncooked medium Prawns
• 1 tbsp Olive Oil
• 2 Red Radishes
• 2 cups loosely packed Watercress sprigs
• 1 Fresh Red Chilli, thinly sliced
• 2 tbsp finely chopped fresh Chives
• 1 tbsp Lemon juice
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Yogurt

To prepare the Soup:

1. Remove the crust from the bread, chop coarsly.
   In a medium bowl, combine the bread, cucmber, oil, water and vinegar.
   Cover & refridgerate for 10 to 20 minutes.
2. Heat the cream in a small saucepan, add the herbs, garlic and onion; bring to the boil then immediately remove from the heat.
   Transfer to a bowl, cover and refridgerate for about 1 hour or until cold.
3. Blend the cucumber mixture with the crteam mixture using the pulse button until smooth.
   Transfer to a bowl, season to taste with salt and pepper.
   Cover and refridgerate until cold.

To prepare the Salad:

1. Shell and de-vein the prawns, leaving the tails intact.
   Cut along the centre back to about halfway through the body. Just before serving, heat the oil in a non-stick pan, cook the prawns until browned and just cooked through.
   Sprinkle the prawns with a little salt.
2. Shave the radishes into slices using a vegetable peeler. (If radishes are large, cut into julienne strips.)
   Combine the prawns, half of the radish, watercress, chilli, chives, lemon juice and oil in a small bowl. Toss gently
3. Pour half of the cucumber soup into the centre of each serving bowl, top with yogurt, then the salad. Top with the remaining radish.

Veal Cutlets with Black Olive Anchovy Butter with Fried Potato and Rocket Salad

Ingredients - Veal Cutlets:

• 2-4 cloves garlic, skinned & smashed
• 2 (440g) large veal cutlets
• 1 medium (300g) eggplant
• 1 tbsp olive oil
• 4 whole cloves garlic, extra
• 1 French shallot, chopped finely
• 1 clove garlic, chopped finely, extra
• 1 tbsp lemon juice
• 1 tbsp yogurt
• salt and pepper
• 3 large (900g) Desiree or Pontiac potatoes, peeled, chopped finely
• 2/3 cup (160ml) extra virgin olive oil, extra
• Wedge of lemon, extra

Ingredients - Black Olive Anchovy Butter:

• 8 black Kalamata olives, seeded
• 2 anchovies, drained
• 100g softened butter
• black pepper

Ingredients - Rocket Salad:

• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice
• ¼ tsp Dijon mustard
• salt and pepper
• 30g Rocket leaves

Method - Veal Cutlets:

1. Press the smashed garlic cloves onto the Veal Cutlets, refridgerate.
2. Preheat the oven to moderate (180°C). Cut the eggplant in half lengthways, score the flesh and brush with half of the oil. Place on an oven tray with the extra whole garlic and bake in a modertae oven for about 45mins, or until the eggplant is soft. Reserve the roasted garlic fot the Black Olive Anchovy Butter.
3. Scrape the flesh from the eggplant and chop until almost smooth, transfer to a seive overa small bowl. Heat the remaining oil in a small pan, add the shallot and extra chopped garlic; cook, stirring until soft. Transfer the eggplant to a bowl, stir in the shallott mixture with the lemon juice, yogurt and salt and pepper to taste.

Method - Black Olive Anchovy Butter:

4. Remove the skin from the roasted garlic. Finely chop the olives, anchovies and garlic flesh. Blend or process the butter, olives, anchovies and garlic until smooth, stir in black pepper. Cover and stand at room temprature
5. Preheat the oven to hot (220°C). Sprinkle the veal cutlets with salt and pepper. Remove garlic, brush with oil and cook on a heated oiled griddle pan (or pan-fry or grill) until browned. Transfer the cutlets to a tray and bake in a hot oven for about 5 minutes or untill cooked as desired. Remove from oven and stand, covered, for 10 minutes.
6. Meanwhile, add the potato to a pan of boiling water, boil, uncovered for 2 minutes. Drain and pat dry. In another pan, heat the extra oil and fry the potato, in batches, until golden brown. Drain well on absorbent paper. Sprinkle with salt.

Method - Rocket Salad:

7. Combine the oil, juice, mustard and

Baked Pear with Ricotta and Bitter Chocolate Sorbet

Ingredients:

• 4 x Beurre Bosc Pears
• 100g pink rosewater
• Turkish delight segments
• Lite Vanilla Ice Cream
• 100g caster sugar
• ½ cup pistachios

Method:

1. Preheat oven to 180°C
2. Line a baking tray with baking paper
3. Cut pears in half and remove seeds
4. Put pear halves on tray and fill centres with pieces of Turkish delight.
5. Bake for 25-30 minutes till pears are tender and Turkish delight has melted.
6. Allow to cool slightly
7. Serve with Rosewater and pistachio ice cream
8. Sprinkle with rose petals.

1. Place 1 litre lite vanilla ice cream in a bowl and let soften but not melt
2. Add 3 tblsp rosewater and ½ cup pistachio kernels and stir to combine
3. Return ice cream to container and refreeze
4. Serve with baked pears.

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