dining entertainmnet Peninsula Visitor .
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Autumn-Winter 201178pierre khodja - Lamb tagine with cinnamonChef SelectionsFlinders HotelFrom the menUIngredIents 1 kg lamb leg, large cubes 1 litre lamb stock or chicken stock 2 tbsp vegetable oil 1 brown onion, diced 2 cinnamon sticks 5 tbsp caster sugar 1 apple 1 tbsp butter 12 prunes, whole 12 dried apricots, whole Fresh coriander to serve 3 tsp rosewater handful roasted flaked almonds, to garnishSaut the meat in vegetable oil until browned.
remove from pan.
Using same pan, saut onions until softened, add meat back in to pan with onion mixture.
add cinnamon sticks, 4 tbsp caster sugar and stock.
Simmer over medium heat until meat is soft and tender approx 1 hour .
meanwhile, in a different pan, add butter, apples and the remaining caster sugar.
cook, uncovered, on low heat until the apples are golden and caramelised.
add apples, prunes and apricots back into the meat tagine mixture and cook for further 10 minutes on low heat.
remove from heat, add rosewater last minute then serve immediately.
garnish with fresh coriander leaves and flaked almonds.
methodRoast pumpkin with thyme, salt, pepper and a little oil at 190c for 15 mins or until tender.
Set aside to cool.
Saut onion with garlic and spinach, season to taste.
Add to pumpkin and allow to cool.
Fold goats curd and parmesan into pumpkin mixture, season and chill for 30 mins.
strip with out filling.
Gently roll the pasta length ways until no mixture is exposed, brush the end strip of pasta with the beaten egg and complete the rolling to seal the rotolo.
Place the Rotolo on some layed out cling film and roll, twisting the ends of film as you go to create a tightly wrapped seal Steam each wrapped ten minutes then place to set for 3 hoursUnwrap Rotolo and 5cm segments and lightly greased tray 190c for 9 mins turning Heat butter in a pan foaming and golden sage, mustard fruit To serve place 3 rotolo and ginger oySterSSoy Restaurantsaucepeel the ginger, using the edge of a dessert spoon to scrap the skin fro the ginger.
cut the ginger length ways into fine slices then stack the slices on top ofeach other and cut length ways into fine stripsFinely chop the spring onion using only the green section wash and drain dry the coriander and roughly chopin a small saucepan, heat the oil over a medium flame.
when the oil is hot add the ginger and fry for 1 minute.
this releases and infuses the flavourof the ginger into the oil.
add the soy and water and bring to the boil.
add the sugar and half of theonions.
reduce the heat and stir until the sugar is dissolved.
remove from heat.
Oystersplace the oysters as level as possible onto a bamboo steaming tray so as to retain the natural juices.
Squeeze some lemon juice over the oysters and cover with bamboo lid.
place over rapidly boiling water to steam for approximately 3-4 minutes depending on the heat.
remove from heat and place oysters still in their shells onto chinese soup spoon.
these are ideal to help handling the oysters when eating.
Spoon the sauce over the oysters so that they are at least half full.
it does not matter if the sauce overflows as the soup spoon will catch it and you can simply drink the sauce from the spoon when finished with the oyster.
Sprinkle over the remaining spring onions and coriander to garnish.
Amuse bouchenV Foxey s hangout Sparkling, red hill South smoked mussels, salted cod and chorizoargueso Fino Sherry, Spain Local pine mushrooms, black garlic, nashi pear cedar2009 eldridge estate north patch chardonnay , red hill gawler river pigeon, grapevine ash, chestnuts beetroot2009 elgee park pinot noir, merricks north Main ridge dairy Celia , apple celeriacFoxey s hangout Late harvest pinot gris, red hill South rhubarb, coconut stem gingertea or coffee tasting menu 65 pp tasting menu wine 95ppchef de cuisine andrew doughtonthe long table autumn tasting menu IngredIents 1 dozen freshly shucked tasmanian oysters 2 tbsp Vegetable oil 3 tbsp light Soy 1 2 cup of water or Fish stock 2 tbsp white sugar 6cm piece ginger, finely shredded 3 spring onions 1 4 lemons 1 3 cup fresh coriander to garnishexampLe Flinders BistrogireLLo beeF SmaShed 2kg girrello beef 1 whole red chilli 1 hand full mixed bottle red wine Salt pepper to season MetHOdput all ingredients in and let beef sit in tomato sMAsHed POtAtO 1kg washed potatoes cup cream potatoes with skins crushed garlic with Serve girello beef on capsicum topped with pumpkin with Set aside to cool.
Saut onion with garlic Fold goats curd and Lay pasta sheet on the pasta leaving a no mixture is exposed, rolling to seal the rotolo.
place the rotolo on to create a tightly wrapped knot.
repeat steps Steam each wrapped rotolo and 190c for 9 mins turning heat butter in a pan to serve place 3 rotolo shaved parmesan.
enjoy - Zac poulier 078.indd 118 04 11 6 30 PM chefs selectionsfrom the menu Bernard s Kids Quick Vegetarian Pizzas Dough 1 cup self raising flour 1 4 tsp salt 4-6 tbsp Greek yoghurt Topping 2 tbsp olive oil Garlic, diced finely mix with the oil 1 2 green capsicum 1 2 red capsicum 4 med mushrooms, sliced 3 tbsp tomato sauce, sugo 3 4 cup grated mozzarella 10 kalamata olives Makes 6 small pizzas Method Combine flour, salt yoghurt until a soft dough forms, Don t kneed it.
Roll into very thin pizzas, place on a greased tray, brush with oil, add other ingredients.
Cook in a very hot oven, 250o for about 10-15 mins Salix's Bernard s Duck Liver Pate INGREDIENTS 640gms of cleaned duck livers 380gms fat bacon 8 whole free range eggs tsp nutmeg, freshly grated tsp all spice tsp five spice 500mls cream 200mls cognac or brandy 4 tsp salt 1 tsp pepper Blitz bacon until well pureed, add duck livers, eggs spices, salt pepper.
Blitz again, Pass through fine strainer, cool refrigerate, add the cream cognac, cook on 175 until firm.
Serve with home made pear chutney on croute.
Soy Restaurant's Flinders Hotel's Soy Ginger Oysters pierre khodja Lamb tagine with cinnamon INGREDIENTS 1 dozen freshly shucked Tasmanian oysters 2 tbsp Vegetable oil 3 tbsp light Soy 1 2 cup of water or Fish stock 2 tbsp white sugar 6cm piece ginger, finely shredded 3 spring onions 1 4 lemons 1 3 cup fresh coriander to garnish INGREDIENTS 1 kg lamb leg, large cubes 1 litre lamb stock or chicken stock 2 tbsp vegetable oil 1 brown onion, diced 2 cinnamon sticks 5 tbsp caster sugar 1 apple 1 tbsp butter 12 prunes, whole 12 dried apricots, whole Fresh coriander to serve 3 tsp rosewater Handful roasted flaked almonds, to garnish SAUCE - Peel the ginger, using the edge of a dessert spoon to scrap the skin fro the ginger.
Cut the ginger length ways into fine slices then stack the slices on top ofeach other and cut length ways into fine strips Finely chop the spring onion using only the green section Wash and drain dry the coriander and roughly chop In a small saucepan, heat the oil over a medium flame.
When the oil is hot add the ginger and fry for 1 minute.
This releases and infuses the flavourof the ginger into the oil.
Add the soy and water and bring to the boil.
Add the sugar and half of theonions.
Reduce the heat and stir until the sugar is dissolved.
Remove from heat.
OYSTERS - Place the oysters as level as possible onto a bamboo steaming tray so as to retain the natural juices.
Squeeze some lemon juice over the oysters and cover with bamboo lid.
Place over rapidly boiling water to steam for approximately 3-4 minutes depending on the heat.
Remove from heat and place oysters still in their shells onto Chinese soup spoon.
These are ideal to help handling the oysters when eating.
Spoon the sauce over the oysters so that they are at least half full.
It does not matter if the sauce overflows as the soup spoon will catch it and you can simply drink the sauce from the spoon when finished with the oyster.
Sprinkle over the remaining spring onions and coriander to garnish.
METHOD Saut the meat in vegetable oil until browned.
Remove from pan.
Using same pan, saut onions until softened, add meat back in to pan with onion mixture.
Add cinnamon sticks, 4 tbsp caster sugar and stock.
Simmer over medium heat until meat is soft and tender approx 1 hour .
Meanwhile, in a different pan, add butter, apples and the remaining caster sugar.
Cook, uncovered, on low heat until the apples are golden and caramelised.
Add apples, prunes and apricots back into the meat tagine mixture cook for further 10 minutes on low heat.
Remove from heat, add rosewater last minute then serve immediately.
Garnish with fresh coriander leaves and flaked almonds.
90 good life - june, july, august 2011