Recipes

Wild Forest Mushroom Risotto

serves 4

INGREDIENTS:

2 tbsp. extra virgin olive oil

4 shallots, chopped finely

Champignon Mushroom, chopped finely  (duxelles)

Enoki Mushroom

Field Mushroom

Swiss Brow Mushroom

Wood ear mushroom

Shitake Mushroom

White cloud Mushroom

250 ml. white wine

325g. arborio Rice

1.5 litres vegetable porcini stock

25g. butter

4 tbsp. parmesan cheese grated

1 tbsp. Manjimup Truffle oil

3 tbsp. fresh chopped parsley

Salt and fresh ground pepper

Snow pea vine shoots

Method:

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.

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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!

serves 8

Ingredients:

3 cups calaspara or arborio

SOFRITO

4 chopped ripe tomatoes

1 chopped red capsicum

8 cloves chopped garlic

1 cup tomato puree

MEAT

2 chicken maryland chopped small pieces

150 grams lean pork cubes

1 chorizo sausage slices

SEAFOOD

8 prawns

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

DANCE STEPS!

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!

EXTRA LOVE!

asparagus               baby eggplant

green beans             lemons

pitted green olives      boiled eggs

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Saffron sofrito risotto with grilled prawns and salsa verde

serves 8

ingredients:

8 x Prawns

1x Chorizo slices (optional)

fresh cracked pepper

sea salt

e.v.o.o.

Method:

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!

Salsa Verde

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

Lemon juice

salt & pepper

Method:

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

Method:

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!

‘eatgoodlife”

extra love!

parmesan cheese shaved, tomato halves reduced balsamic & evoo

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Muille Fuille of Eggplant and Grilled Vegetables

Serves 4

INGREDIENTS:

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

Method: 

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.

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