Exciting New Recipes!
Learn the art of restaurant cooking at home with my personal favourite recipes!
Watch this space!
Smoked pork and Potato Gratin
100gm sliced smoked pork
140g cream
700g agria potatoes, sliced (1mm)
3g salt
nutmeg and pepper to taste
5g garlic
60g Parmesan cheese (optional)
Use a oven proof dish, Approx. 20cm in diameter and 4-5cm deep.
Heat the cream, garlic and seasoning.
Add the potatoes to the cream and stir well then place half the mix in the dish.
Press the potatoes firmly down and then lay the sliced smoked pork down to cover the potatoes. Top with the remaining potatoes and press down so the potatoes are nice and flat.
Press the potatoes down so they are all lying flat and top with a sheet of silicon baking paper cut to the shape of your dish. Place in a 170°C fan forced oven and bake 50 minutes, remove from the oven, discard the baking paper and top with the parmesan.
Return to the oven for another 10minutes to melt and colour the cheese. To check it’s cooked a knife should have no resistance when the gratin is pierced.
Serve hot and garnish with a little chopped chives to add a little colour.
Mushroom Risotto with Crispy Bacon
This risotto is the only dish I have had on my menus continuously for the last 10 years. It is always very popular and adding the crispy bacon gives the risotto more texture. Besides bacon and mushrooms work so well together and I am in fear of a local revolt should I take it off the menu!
8 slices Dry cured bacon (See recipe page ##) (100g sliced at 1.5mm)
250g arborio rice
200ml white wine
350ml vegetable stock
20g butter
60g diced onion
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50g diced onion
20g butter
10g dried forest mushrooms (soaked for 20 minutes)
200g fresh field mushrooms
250ml cream
2g vegetable stock powder
salt and pepper to taste
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25g shaved parmesan cheese
30g butter
Pre heat your oven to 150°C
Between 2 sheets of baking paper lay the slices of bacon in a single layer and place this onto a baking tray. Top the bacon with another tray to keep the sliced bacon flat. Place in the pre heated oven for 20-25 minutes until crispy. Set aside ready for garnishing your risotto.
Heat a medium sized heavy based saucepan, add the butter and diced onions and cook for 2-3 minutes on a medium heat. Do not allow the onions to colour.
Add the rice and sauté for 1 minute before adding the wine then cook until the wine has been totally reduced, before adding half the stock. Continue to cook adding more of the stock until it has mostly been absorbed. Pour the rice onto a tray to cool slightly.
In another similar sized pot on a medium heat element melt the butter and add the onions. Once these have softened add the dried mushrooms and cook for 1 minute before also adding the fresh mushrooms. Continue to cook for a further 8 minutes until the fresh mushrooms have collapsed. Next pour in the white wine and vegetable stock powder and reduce until the pan is nearly dry (8-10 minutes). Finally add the fresh cream and bring to the boil then simmer for two minutes.
In the same or a larger pot add both the cooked rice and mushroom sauce together and heat. Once the rice is cooked to your liking remove from the heat and fold in the parmesan cheese and 30g of butter and top each serve with two slices of crispy bacon.
Serves 4
For best results, finish with a drizzle of truffle oil, chopped chives and top with extra parmesan cheese.
Lamb sausage, kumara mash, confit onions, jus (2 portions)
2 * 100gm lamb sausages
200gm kumara mash
60gm confit onion
Jus
Micro greens for garnish
Heat a pan to a medium heat and oil, add the sausage and colour on one side, place ina 180deg oven and cook for 8 minute.
Heat kumara in the micro wave for 2-3 minutes until hot.
Heat jus
Heat onions in a little pot.
Place kumara on the plate, add some onion confit, add the sausage, finish with some warmed jus and micro grens
Lamb sausages
1kg lamb trim
1 tsp salt
½ tsp sugar
Pinch rosemary
Pinch sage
Pepper, ground black
2 cloves garlic
100ml ice water
Mix all together except the water and mince through a fine mincer plate, remove 250gm of meat and blend in a food processer until smooth with the water. Thoroughly mix both batches together and chill.
Using a sausage machine fill sausage casings so each sausage weighs around 100gm
Chill in fridge
Kumara mash
Bake gold kumara in the oven (180c) until soft (1 hour), peel and mix until a smooth puree, add olive oil and seasoning to taste.
Onion confit
2 Diced onions
50ml red wine
40gm sugar
20ml water
25 ml red wine vinegar
Make the sugar and water into a caramel, add the onions, wine and vinegar and reduce the heat.
Slowly cook on a low heat until all liquid is reduced.
For cooking two fifteens sasuages:
Lamb rosemary and garlic sasauges are thin style sasuages and only require 2-3 minutes on each side in a medium heat pan.
The pork sage and fennel sausages and the Venison and cherry sausages require 4-5 minutes each side until just cooked. as with the lamb try not to over cook them as they are just plike the pork sausages and do not have binders or fillers. Treat them like a good piece of meat and cook them with care.
The chorizo are hot smoked and just need heating through, thou they are really good sliced and tossed through pasta or salads also they are great used in stews and cassoulets..
Our air dried beef is best eaten with a little bread, thou also great on sandwiches, platters. Other wise try using it like we do on our local favroute entree with truffled potato and a poached egg.
Try our house made products availbale on our "take home menu" next time you dine at twofifteen.
Currently availbale are
Beef + onion
Hot smoked chorizo
Lamb rosemary and garlic sausages
Pork sage and fennel sausages
Chicken cranberry
Venison and dried Cherry
Merquez
Pork sausage + kumara salad
2-3 large Kumara peeled and diced in small cubes (800gm)
50ml olive oil
125gm crème fraiche
12 Cherry tomatoes (halved)
1 red onion finely sliced (100gm)
1 Spring onion, finely sliced
200gm chopped sautéed pork sage and fennel sausages
In a large pan sauté the kumara over a medium heat until coloured and cooked through, season with salt and pepper.
In a large bowl add the crème fraiche, cherry tomatoes, red onion, spring onion and the sautéed sausages. Season lightly, add the kumara and mix gently.
Serve on platter on large bowl.
Serves 6-8
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Cold Smoked Akaroa Salmon w/ Mango & Azuki Dressing, Poached Apples, Rocket and croutes.
320g Cold smoked Akaroa Salmon
16 Croutes
Rocket leaves
Dressing recipe
70g Mango, diced
70g Azuki Beans, cooked
1 tsp Coriander, chopped
1 Medium shallot, thinly sliced
½ Red chilli, deseeded & chopped
50ml Olive Oil
50ml Canola Oil
25ml White Wine Vinegar
1 pinch Sugar
Salt & Pepper to taste
Combine all the above into a bowl, season well.
1 Apple, peeled & sliced
100ml White Wine
30g Sugar
1 pinch Saffron
Bring to a boil the wine, sugar and saffron then poach the apple until tender, 3-5 minutes. Leave to cool.
To plate lay the salmon on the plate, dress with the dressing, garnish with a few slices of apples, 4 croutes, and top with some rocket leaves.
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Herb Risotto
Basic rice mix
Short grain rice 250 gm
White wine 100 ml
Vegetable stock 350 ml
Butter 10 gm
Onion 75 gm
Basic herb sauce
Onion 75 gm
Butter 10 gm
Fresh herbs (parsley, sage,
coriander, etc) 30 gm
Spinach, blanched and dried 100 gm
Cream 150 ml
Milk 100 ml
Vegetable stock 100 ml
Salt and pepper to taste
White wine 100 ml
Parmesan and butter to finish
In one pot sweat 75gm onion in 10gm of the butter
once softened add the rice and stir for a minute
add the white wine, and cook until reduced
continue cooking and slowly add the rest of the stock until the rice is firm to the bite
cool rice by spreeding on a tray and placing in the fridge
In another pot sweat the 75 gm onion in 10gm of the butter until soft
add the white wine and vegetable stock, reduce by two thirds
add the cream and milk, bring to a boil and remove from heat
add the fresh herbs to infuse until mix is cold then add the spinach
puree the mixture until smooth
to make risotto combine equal parts of rice to sauce mix and heat. Once hot add
parmesan, butter and season to taste, if too thick thin with a little water