Andy – Page 19 – Piedimonte's Recipes

Pea & Smoked Pork Hock Soup

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Servings: 8

Course: Entree, Main Dish

Cuisine: Modern Australian

Ingredients Method

Ingredients

Soup

40 gm butter coarsely chopped
2 onions finely chopped
4 garlic cloves finely chopped
2 smoked pork/ham hocks about 800gm each
750 gm dried green split peas
360 gm frozen baby green peas defrosted, 3 cups
1 pieces baguette halved lengthways and cut into 5cm
60 ml extra-virgin olive oil ¼ cup

Herb butter

60 gm softened butter
1/2 cup finely chopped flat-leaf parsley
1 tbsp thyme
1/2 garlic clove finely chopped

Method

Heat butter in a large saucepan over low-medium heat, add onion and garlic and sauté until tender (10-12 minutes). Add ham hocks, cover with cold water (about 4 litres), bring to the simmer, reduce heat to low and cook until ham is falling from the bone (1-1½ hours). Remove hocks from saucepan, set aside to cool and, when cool enough to handle, remove skin and bone (discard), coarsely shred meat and set aside.
Meanwhile, add split green peas to stock and simmer until very tender (45 minutes-1 hour). Add baby peas (reserve some for garnish if desired) and simmer until bright green (1-2 minutes). Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm.
Meanwhile, for herb butter, combine ingredients in a small bowl, season to taste and set aside.
Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter. Serve with hot soup topped with reserved baby peas (steamed until bright green) and shredded ham.

MOJO CUBAN ROAST PORK

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Servings: 8

Course: Main Dish

Cuisine: Sth American

Ingredients Method

Ingredients

Marinade

3/4 cup extra-virgin olive oil
1 cup coriander lightly packed
1 tbsp orange zest
3/4 cup orange juice fresh
1/2 cup lime juice
1/4 cup Mint leaves lightly packed
8 garlic cloves
1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
2 tsp ground cumin
1 tsp salt
1 tsp black pepper

Pork

2 kg pork shoulder skinless and boneless

Mojo Sauce

2 tbsp lime juice
1/4 cup orange juice
salt and pepper

Method

Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
Preheat oven to 170C.
Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
Mojo Sauce
Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.

MOJO CUBAN ROAST PORK

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Servings: 8

Course: Entree, Main Dish

Cuisine: Sth American

Ingredients Method

Ingredients

Marinade

3/4 cup extra virgin olive oil
1 cup coriander lightly packed
1 tbsp orange zest
3/4 cup orange juice fresh
1/2 cup lime juice
1/4 cup mint leaves lightly packed
8 garlic cloves
1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
2 tsp ground cumin
1 tsp salt
1 tsp black pepper

Pork

2 kg pork shoulder skinless and boneless

Mojo Sauce

2 tbsp lime juice
1/4 cup orange juice
Salt and pepper

Method

Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
Preheat oven to 170C.
Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
Mojo Sauce
Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.

Roast beef topside with caramelised onion gravy

Roast beef topside with caramelised onion gravy

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Servings: 6

Course: Main Dish

Cuisine: Modern Australian

Ingredients Method

Ingredients

1 tbsp black peppercorn
1 tbsp English mustard powder
1 tbsp dried thyme
1 tsp celery seeds
1 tbsp olive oil
Around 2kg topside beef

For the gravy

4 tbsp plain flour
2 beef stock cubes
3 tbsp caramelised onion chutney or marmalade
2-3 tsp Marmite

Method

Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
Heat oven to 190C/170C fan and sit the beef in a snug-ish roasting tin. Roast for 12 mins per 450g (about 55 mins for 2kg) for medium-rare, or 15 mins per 450g (about 1 hr 10 mins) for medium-well.
Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins.
For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite.
Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

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Servings: 6 serves

Course: Main Dish

Cuisine: Modern Australian

Ingredients Method

Ingredients

Salad

50 gm finely grated Parmigiano-Reggiano 2/3 cup
50 gm blanched almonds
6 small leeks tops trimmed
4 zucchini cut into julienne on a mandolin
1/2 cup each basil and mint leaves torn, loosely packed
2 tbsp lemon juice or to taste
3 tsp olive oil
1 tsp caster sugar

Lamb shanks

1 tbsp grapeseed oil
6 large lamb shanks 350gm each
1.2 kg canned whole tomatoes
1 litre red wine
750 ml chicken stock
140 gm tomato paste
3 each rosemary and thyme sprigs
2 garlic cloves thinly sliced
1/2 red chilli

Method

For braised lamb shanks, preheat oven to 180C. Heat oil in a large frying pan over medium-high heat, season shanks to taste, add to pan in batches and cook, turning once, until browned (2-3 minutes each side). Transfer to a casserole with remaining ingredients, bring to the simmer, cover with a lid and braise in oven until meat is falling from the bone (3 hours). Set shanks aside, skim fat from braising liquid, then reduce over medium heat until slightly thickened (30-40 minutes). Return shanks to braising sauce and keep warm.
Meanwhile, scatter parmesan over a large oven tray lined with baking paper and bake until golden and crisp (8 minutes). Roast almonds on a separate oven tray until golden (6-8 minutes). Set parmesan and almonds aside to cool, then transfer both to a food processor and process until finely chopped.
Heat a char-grill pan over medium-high heat, add leeks and grill, turning occasionally, until completely blackened (15-20 minutes). Transfer to a large bowl, cover with plastic wrap and steam until tender (2-3 minutes). Remove with tongs (reserve juices), discard blackened layer and set aside.
Add zucchini, herbs, lemon juice, oil and sugar to bowl with leek juices, season to taste, and stir gently to combine. Just before serving, stir in parmesan and almond crumbs. Serve shanks hot topped with braising sauce, with burnt leeks and zucchini salad.

Turmeric and butter roasted cauliflower with pink pickled onions

Turmeric and butter roasted cauliflower with pink pickled onions

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Course: Entree, Platter

Cuisine: Modern Australian

Ingredients Method

Ingredients

1 red onion halved and very thinly sliced
3 tbsp red wine vinegar
2 tsp caster sugar
3 tbsp tahini
150 ml natural yogurt
1/2 bunch dill
1 clove largegarlic peeled and halved lengthways
9 palm size cauliflower florets
100 g butter
1 tsp ground cumin
2 tsp turmeric
sea salt

Method

To make the pickled onions, put the sliced onions in a bowl and add the vinegar and sugar with a little pinch of salt. Toss together then leave to macerate, stirring now and then. The onions will eventually become really soft and turn a lovely bright pink.
Mix the tahini, yogurt, dill and halved garlic clove. (You’ll be scooping the garlic out later, the idea is just to give a really subtle hit to the sauce). Add enough water to get a drizzling consistency and chill until needed.
Heat the oven to 200C/fan 180C/. Put the butter in a small pan with the spices and a pinch of salt. Melt together, then cook very gently for 1-2 minutes. Put the caulis in a roasting tin or on a baking sheet. Brush over the butter then turn over to coat in as much of the butter as possible (but don’t worry if you don’t hit every spot).
Cover the whole tray with foil and cook for 20 minutes, then take the foil off and cook for another 20-30 minutes, or until tender and starting to catch a little at the edges.
Scoop the garlic out of the sauce and drain the pickled onions.
You can serve this from the tray or transfer the caulis to a platter, or individual plates. Scatter with the onions then drizzle all over with the sauce. Serve with a bit of extra dill, enjoy!

Osso Buco in a Red Wine Sauce

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 4

Course: Main Dish

Cuisine: Italian

Ingredients Method

Ingredients

4 Osso Buco
1 teaspoon kosher salt
teaspoon ¾ground black pepper
2 tablespoons dijon mustard
1 cup all-purpose flour
2 tablespoons duck fat or butter
2 shallots finely minced
1 carrots finely minced
12 cloves garlic finely minced
1 tablespoon red curry paste (you can use tomato paste in its place but the curry paste definitely elevates the dish)
teaspoon ⅛caraway seeds
1 cup good red wine (do not use Two Buck Chuck for this people)
2 cups ½beef stock
3 sprigs fresh thyme (or any other fresh herbs you have - rosemary would work well too)
crusty bread for serving

Method

Preheat your oven to 160C. Dry the meat with paper towels, then tie each shank with twine once around, if you have it (it will help to keep them from falling apart, as they become very tender when fully cooked - if you don't have twine, it'll be fine, but they will probably fall apart a bit - they will still be delicious). Rub the meat with salt and pepper, then with the dijon mustard. Dredge the meat in flour, and set aside.
Add your duck fat (or butter) to your pan over medium-high heat. Place your veal in the pan and sear on all sides for about 4 minutes, until well browned. Transfer the browned meat to a plate and set aside.
In the same pan, add another tablespoon of duck fat or butter. Add in the shallots and carrots and stir for 5 minutes over medium heat, until softened, then add in the garlic and cook for 1 minute, until fragrant. Add in the curry paste, then the wine and stock and scrape up any browned bits. Place the meat back in the pan, along with the sprigs of thyme. Place a lid on the pan and place in a 160C for 2 to 2½ hours, until tender. Serve alongside some crusty bread and be sure to scrape out all of the bone marrow!

MEXICAN STREET STYLE CORN & CHICKEN CHOWDER

MEXICAN STREET STYLE CORN & CHICKEN CHOWDER

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Servings: 6 large

Course: Entree, Main Dish

Cuisine: Sth American

Ingredients Method Notes

Ingredients

6 ears corn kernels removed, reserving 1-2 striped cobs
500 g chicken thighs sliced thinly skin off
2 tablespoons butter
2 tablespoons oil
1 cup white onion diced
2 garlic cloves minced
1 bottle sliced jalapenos optional
4 cups chicken stock
1/2 teaspoon chili powder
1/4 cup Parmesan cheese
1/2 cup thickened cream
Zest of 1 lime
Juice of 2 limes
salt and pepper to taste

Method

In a medium pot over medium hear, saute corn in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Remove.
Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes.
To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion.
Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes.
Remove from heat and discard cobs.
With an immersion blender, puree the soup until smooth.
Add sliced chicken thighs and poach on medium heat (do not boil) until cooked through - around 5 - 7 minutes.
Stir in Parmesan cheese, cream, lime zest, lime juice and remaining sautéed corn.
Place into bowls and top with desired toppings.

Notes

Toppings: coriander, crumbled hard feta cheese, chili powder, charred corn kernels, limes wedges and/or sour cream thinned with lime juice. Toated tortillas. *To char corn place 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watch until the cobs are blistered - Or rotate under a grill.

Pumpkin, Almond & Cheese Rice Bake

Pumpkin, Almond & Cheese Rice Bake

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 4

Course: Main Dish

Cuisine: Modern Australian

Ingredients Method

Ingredients

250 g of basmati rice
4 shallots peeled and minced
2 garlic cloves peeled and minced
600 g of pumpkin peeled, deseeded and cut into 2.5cm chunks
4 leaves sprigs of thyme picked
75 g of flaked almonds
600 ml of vegetable stock
100 g of cheddar grated
1 tbsp of grapeseed oil

Method

Heat the oil in a large pan and sauté the shallots and garlic for 4–5 minutes. Add the pumpkin, thyme and flaked almonds and sauté for a further 8–10 minutes
Add the rice and mix well before pouring in the vegetable stock. At this point you can continue to cook the dish in the pan, covered, for 20–25 minutes, or bake as suggested below
Preheat the oven to 180°C
After 20 minutes, remove the foil and bake for a further 20–25 minutes until the cheese is golden brown and the rice is cooked
Serve with the remaining grated cheese, salad and crusty bread or seasonal greens

Zucchini Olive Oil Cake with Mandarin Glaze and Walnut Olive Brittle

Zucchini Olive Oil Cake with Mandarin Glaze and Walnut Olive Brittle

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Prep Time 30

Cook Time 1

Total Time 1 30

Course: Dessert

Cuisine: Modern Australian

Ingredients Method

Ingredients

Nonstick cooking spray
2 cups plain flour plus more for pan
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs
1 3/4 cup sugar
1 cup extra-virgin olive oil
2 teaspoons pure vanilla extract
2 1/2 cups grated zucchini
1 cup walnut pieces chopped
Mandarin Orange Glaze recipe follows
Walnut Olive Brittle recipe follows

Mandarin Orange Glaze:

1/2 cup sugar
6 mandarins segmented, juices reserved
2 tablespoons unsalted butter
1 tablespoon thickened cream

Walnut Olive Brittle:

1 cup sugar
1/2 cup walnuts finely chopped
2 tablespoons pitted and finely chopped black olives

Method

Preheat the oven to 180c. Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour.
Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside.
In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 45 minutes. The cake is done when a tester inserted in the centre comes out clean and the cake has begun to pull away from the sides of the pan.
Serve with the Mandarin Orange Glaze and Walnut Olive Brittle.
Mandarin Orange Glaze:
In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water. When the water has evaporated, the sugar will begin to caramelize. When it reaches a medium golden brown, add the mandarin orange juice. Next, whisk in the butter and heavy cream. To finish the sauce, add the mandarin orange segments.
Walnut Olive Brittle:
Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil.
Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in color. Gently swirl the pan and stir in the walnuts and black olives. Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible. Cool the brittle completely at room temperature. Break into small pieces with a spoon.