Wild Forest Mushroom Risotto
2 tbsp. extra virgin olive oil
4 shallots, chopped finely
Champignon Mushroom, chopped finely (duxelles)
Swiss Brow Mushroom
Wood ear mushroom
White cloud Mushroom
250 ml. white wine
325g. arborio Rice
1.5 litres vegetable porcini stock
4 tbsp. parmesan cheese grated
1 tbsp. Manjimup Truffle oil
3 tbsp. fresh chopped parsley
Salt and fresh ground pepper
Snow pea vine shoots
1. Heat the oil in a large deep frying pan, sauté in shallots and fry in gently for 5 minutes until soft. Stir in the finely chopped mushrooms (duxelles) and garlic and cook for few minutes. Add sliced mixed wild forest mushrooms cook until aromatic.
2. Add in rice and stir in until rice glistening, add in white wine and cook until wine is absorbed.
3. In a separate pot bring stock to simmer. Add in a ladleful of hot stock to the rice cooking on medium heat, stirring in until liquid is absorbed. Stir well and season with salt and cracked black pepper.
4. Adding stock gradually ladle at a time until the rice is almost cooked and liquid is absorbed.
5. When risotto is ready, remove from heat and stir in butter, truffle oil and parmesan cheese. The risotto should be creamy and fluffy.
6. To serve add in chopped parsley and sauté wild mixed mushrooms in olive oil with fresh sage place on top of risotto and few thin shavings of parmesan, garnish around with snow pea vine shoots.
Paella de Ocampo
Flagship of spanish cuisine. Paella hailing from the coast of Valencia. This special dish will take us to a glorious food trip to Spain. As the whole family prepares and gather around the table and feast in delight. Ole!
3 cups calaspara or arborio
4 chopped ripe tomatoes
1 chopped red capsicum
8 cloves chopped garlic
1 cup tomato puree
2 chicken maryland chopped small pieces
150 grams lean pork cubes
1 chorizo sausage slices
12 blacklip mussels
1 whole plate size fish
2 squid slice into calamari
1/4 tsp. saffron
1/2 cup vino blanco (white wine)
6 cups fish or chicken stock
Heat olive oil in a paella pan or any oversize pan. Brown and seal chicken, pork and chorizo then set aside. In the same pan saute garlic, capsicums and chopped tomato for sofrito then add in tomato puree. Place back in browned chicken and pork, then rain in rice. Cheers! have a toast and add in vino blanco, Then gently add in fish stock infused with saffron. Nicely arrange the seafood all over the pan placing the fish on the center. Season with salt, pepper and paprika and squeeze in two lemon juice. Put on a gentle meduim fire giving it a tickle once in awhile.
When seafood is half cooked add your extra love! Cook gently for few more minutes then cover paella with a clean cloth, turn heat off and let it stand and infuse its flavours for 10 minutes. Unveil your paella and serve. Yahuu!
asparagus baby eggplant
green beans lemons
pitted green olives boiled eggs
Saffron sofrito risotto with grilled prawns and salsa verde
8 x Prawns
1x Chorizo slices (optional)
fresh cracked pepper
Peel and de-vein prawns and season with salt and pepper with a good drizzle of evoo, grill on both sides until nicely done. Yahuu!
1/2 cup Parsley-chopped
1/2 cup Basil-chiffonade
15 x Kalamata olives-pitted and chopped
1 x Lemon zest-thin slices
1 x Chillies-sliced
Extra virgin olive oil
salt & pepper
Chop all ingredients and mix together in a bowl adding evoo, lemon juice and salt pepper as a dressing. Yahuu!
Saffron sofrito risotto:
2 cups Arborio riz
1 pinch Saffron
1 x Onions-finely chopped
4 cloves Garlic-crushed
3 x Roma tomato-crushed
Red capsicum-finely chopped
4 cups Stock-(seafood, chicken or vegetables)
Extra virgin olive oil
In a pot add in olive oil and gently saute in garlic, onions, and capsicums until soft.
Fry in arborio rice, for 2-3 minutes then add in chopped tomatoes and a glass of white wine.
Sprinkle in Saffron thread and stir rice until wine is absorb.
Ladle in stock 1 at a time and stirring constantly to cream rice.
Adding stock ladle at a time until rice is cooked right to the centre but to the bite.
Season with freshly cracked black pepper and salt, one zest of lemon and evoo.
Serve topped with grilled prawns, salsa verde and extra love! Yahuu!
parmesan cheese shaved, tomato halves reduced balsamic & evoo
Muille Fuille of Eggplant and Grilled Vegetables
1 medium eggplant
1 green zuchinni
1 red and yellow capsicum
1 spanish onion
14 slices of Haloumi cheese or ricotta (optional )
4 ripe roma tomatoes
4 cloves of garlic
1 cup spinach
1 red chillies chopped
Kalamata and green olives pitted
extra virgin olive oil
Herbs: Basil, italian parsley, oregano
Slice eggplant, zuchinni, and onions into round 1/4 inch thick circles
lightly season and drizzle with olive oil.
Cut capsicum into 1 1/2 inch batons.
Season and oil.
Heat and grill all vegetables bake in medium heat oven for further 10
minutes.Stack grilled vegetables layers of colours and tomato salsa in
between with cheese optional. Place in to a metal circular ring for neat
presentation then heat to order. Garnish with tossed picked herbs.
Roasted Tomato Salsa
Slice tomatoes in halve, remove seeds and place on a roasting pan,
add in extra virgin olive oil and place in oven for 10 minutes on 200 degrees
until skin blisters. Mash tomatoes with fork.