B&B Luncheon, March 2006

Freeform Ricotta and Mushroom Lasagne

Ingredients:

• 1 cup (250g) fresh ricotta
• 2/3 cup (65g) grated parmesan
• 3½ tablespoons olive oil
• 1 onion, thinly sliced
• 3 cloves garlic, crushed
• 500g Swiss brown mushrooms, sliced
• 300ml good quality Italian tomato passata
• 24 x 12 cm square sheets fresh lasagne
• 200g baby English spinach leaves, washed

Method:

Mix the ricotta with half the parmesan and season well. Heat 2 tablespoons of the oil in a large frying pan, add the onion and cook for 2 minutes, or until it softens. Add the garlic and mushrooms and continue to cook for 1-2 minutes, or until the mushrooms start to soften. Add the tomato passata and cook for a further 5 minutes, or until the sauce starts to thicken. Season well.

Meanwhile, bring a deep pan of water to the boil, then add 1 tablespoon of the oil and a pinch of salt. Drop the pasta squares into the boiling water and cook for 2-3 minutes, or until cooked. Drain, keeping each square separate to avoid sticking together. At the same time, put the spinach into a saucepan with just the water clinging to the leaves. Cook, covered, over medium heat for 1-2 minutes, or until the spinach has wilted.

To assemble, place one pasta square on each serving plate, then evenly divide the mushroom sauce among the squares. Place another pasta square on top, then spread the ricotta mixture evenly over the surface, leaving a 2 cm border. Divide the spinach evenly among the servings. Finally, place another pasta square on top, brush or drizzle with the remaining oil, then sprinkle with the remaining parmesan. Season.

Breast of Chicken with Kipflers, Lemon, Roast Garlic and Asparagus

Ingredients:

• 2 large or 3 small heads of garlic, broken into cloves, skins intact
• 10 medium potatoes, kipfler or similar, washed (not peeled)
• 2 tablespoons rosemary leaves
• 2 tablespoons thyme leaves
• 2 lemons, sliced into rings
• 6 x No 16 kiev cut chicken breasts, skin removed
• Olive oil, for cooking
• 18 spears asparagus, end trimmed
• knob of butter
• Jus, demi-glaze or veal glaze (from good delicatessens)
• Extra virgin olive oil
• Salt and freshly ground black pepper

Method:

To slow roast the garlic, place cloves on a sheet of aluminium foil, drizzle liberally with olive oil and fold up loosely. Place on a tray and bake at 160°C for 30-40 minutes, until cloves are tender.

To roast potatoes, preheat oven to 200°C. Slice potatoes into 1 cm rounds and place in a bowl. Drizzle over olive oil then add rosemary, thyme and lemon. Spread the potatoes on to an oven tray lined with baking paper and season with salt and black pepper. Roast until golden and tender, about 30 minutes, and then remove.

Increase oven temperature to 220°C. Heat a wide, heavy-based oven-proof pan over high heat with a little olive oil. Season chicken with salt and black pepper, then place chicken skin side down in the pan and seal until good colour is achieved. Turn chicken and place in hot oven to roast for 8-10 minutes, or until breast is cooked but still moist. Remove from oven and allow to rest for 5 minutes.

Bring a large pot of salted water to the boil. Meanwhile, reheat potatoes and roast garlic. Blanch asparagus in simmering salted water for 2-3 minutes, or until tender, and drain. Toss with a knob of butter and season.

To serve, divide the potatoes and lemon between plates, place 3 asparagus spears on top and scatter garlic around. Rest a chicken breast on top and drizzle with jus.

Vanilla custard tart

Pastry:

• 45g unsalted butter, softened
• 30g sugar
• 1 small egg, lightly beaten
• 90g plain flour
• 20g self-raising flour

Method:

Preheat oven to 180C. In a small bowl, beat butter until creamy, add sugar and beat until just combined. Add egg, gradually, beating well between each addition. Work in 2/3 of sifted flours with wooden spoon, then remaining flour by hand. Turn on to lightly floured surface, knead lightly until smooth. Refrigerate for 30 minutes.

Custard:

• 2 large eggs
• 2 teaspoons vanilla bean paste
• 2 tablespoons caster sugar
• 350 ml milk

Method:

Beat eggs, vanilla paste and sugar together. Heat milk until lukewarm and gradually stir into egg mixture.

Take pastry mixture from refrigerator and roll pastry to approximately 5mm in order to line a greased, 20 cm loose based flat tin. Brush base and sides of pastry with lightly beaten egg white. Place flat tin on to an oven tray and pour in the custard mixture, whilst stirring. Bake at 180C for 40-45 minutes. Do not overcook as custard will firm as it cools. Sprinkle liberally with dusting sugar immediately before serving, either at room temperature or chilled. Serve with a dob of cream.

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