B&B Luncheon, June 2006

Olive & Artichoke Bruschetta

Ingredients :

• 20 cm French bread stick
• 1 tablespoon olive oil
• 1 clove garlic, halved
• 3 tablespoons mascarpone

Ingredients (Topping):

• 55g chopped, seedless olives
• 50g drained, chopped marinated mushrooms
• 50g chopped, drained artichoke hearts
• 1 small tomato, finely chopped
• 1 tablespoon chopped parsley
• 2 teaspoons balsamic vinegar

Method:

Combine all topping ingredients in a bowl and mix well.

Cut bread into one centimeter slices.
Brush with oil, rub one side of each slice with garlic.
Grill bread until browned on both sides.
Just before serving, spread mascarpone on each slice of bread. Divide topping between bread slices.
Garnish with chervil.

Beef & Horseradish Crescents

Ingredients :

• 150g cheese pepper log, softened
• 2 tablespoons horseradish cream
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh rosemary
• 2 sheets ready-rolled puff pastry
• 6 thin slices rare roast beef, finely chopped
• 1 egg lightly beaten
• poppy seeds

Method:

Combine cheeses, cream and herbs in a bowl and mix well. Spread cheese mixture over pastry sheets, cut each sheet into 9 squares and cut each square in half diagonally. Sprinkle with the beef.

Turn two ends of pastry in, roll up and bend into crescents. Place on greased oven trays, brush lightly with egg and sprinkle with seeds. Bake crescents in a moderately hot oven for about 12 minutes, or until lightly browned.

Spiced Salmon Fillet with Soy and Lime Butter

Ingredients:

• 12 x 70gm fillets Atlantic Salmon (skin and bones removed)
• 1 teaspoon Hoisin sauce
• 1 teaspoon Sambal Oelek
• 1 teaspoon coriander seed (ground)
• 1 teaspoon Sichuan pepper
• 1 clove garlic, finely chopped
• 1 dessertspoon peanut oil

Ingredients (Sauce):

• 125ml coconut vinegar
• 6 shallots, finely sliced
• 125ml chicken stock
• 50ml Ketchap Manis
• 25ml cream
• 100gm unsalted butter, cut into small pieces
• 1 lime (juice only)
• 4 mint leaves, chopped
• 1 stem coriander, chopped

Ingredients (Garnish):

• Potato mash
• 24 baby pak choy

Method:

Combine all ingredients for marinade in a stainless steel bowl. Brush salmon liberally with marinade and refrigerate for 2 hours.

Reduce vinegar and shallots in a pan on high heat until a dessertspoon of liquid remains. Add stock and reduce by half, add Ketchap Manis and cream and return to the boil. Remove from heat and slowly whisk in butter, the add mint and coriander. Allow to stand for 5 minutes, add lime juice and strain.

Grill salmon in a teflon pan on medium heat for 3 minutes each side.

Blanch pak choy in salted boiling water for 30 seconds. Spoon one tablespoon of potato mash onto each plate and cover with two pieces of pak choy. Rest salmon on pak choy, drizzle sauce around plates and serve.

Porterhouse Steak with Mushrooms and Potato Gratin

Ingredients:

• 6 x 175g porterhouse steaks
• 25g butter
• 400g mushrooms
• Pepper and salt to season

Method:

Saute mushrooms in butter.

Season and grill steaks as required. Serve steaks with mushrooms, potato gratin and green beans.

Ingredients (Potato Gratin):

• 8 medium waxy potatoes, peeled and thinly sliced
• 30g butter melted
• 2 cloves garlic, crushed
• 2 anchovies, chopped
• Black pepper
• 300ml cream
• 1 tablespoon grated parmesan cheese

Method:

Pre-heat oven to 180C.

Toss together all ingredients, except the cheese, in a large bowl, making sure all the potato slices are covered. Place into a gratin dish and arrange evenly. Cover with foil and place in the pre-heated oven for about 40 minutes. Remove the foil and sprinkle over the parmesan and return to the oven for 15/20 minutes to brown. Serve.

Sticky Date Pudding with Brandy Cream Sauce

Ingredients:

• 250g dates, roughly chopped
• ½ cup water
• 1 teaspoon bicarb soda
• 1 cup self raising flour
• 2 tablespoons cocoa
• 150g butter
• ½ cup caster sugar
• ¼ cup brown sugar
• 2 eggs, beaten
• 1 teaspoon vanilla essence
• ½ cup dark choc bits
• ¼ cup thickened cream
• 2 teaspoons grated orange rind

Method:

Pre-heat oven to 180C. Grease and flour 6 muffin pans.

Place the dates and the water in a small saucepan and bring to the boil. Stir in the bicarb, remove from heat and allow to cool. Sift the flour and the cocoa together. Cream the butter and the sugars until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla, add the sifted flour, dates, choc bits, cream and orange rind. Mix gently until mixture is well combined.

Spoon mixture into the prepared pans and bake for 25/30 minutes, or until cooked when tested. Serve with brandy cream sauce.

Ingredients (Brandy Cream Sauce):

• ¼ cup brandy
• 300m whipped cream
• 2 eggs, separated
• ¼ cup caster sugar

Method:

Fold the brandy into the cream. Whip egg whites and sugar together gradually until soft peaks form, then add the egg yolks. Fold the cream and the egg mixture together gently. Pour over each pudding and serve.

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