Archive for the 'Enzo’s Recipes' Category

13
Jul
12

Enzo’s Cherry and Frangipane Tart

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Categories: Enzo's Recipes
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Makes 2 tarts

INGREDIENTS

1 cup ground almond meal

1/2 cup raw caster sugar

1 egg + 1 egg yolk

100g butter, softened

1 tspn vanilla extract

2 tbs all-purpose flour

80 cherries cut in half pips removed

2 sheets butter puff pastry

1 egg yolk

PREPARATION

In a food processor put all ingredients except cherries and puff pastryand blend until all the ingredients until smooth and combined and place in the fridge for 30 minutes.

Turn the oven on to 180c

Meanwhile thaw the puff pastry sheets and get the cherries ready.

Once ready to go smooth 1/2 the almond cream mix over the base of the pastry sheets leaving a 2cm gap from the edges.

Place the cherries all over the top of the almond cream and crimp the edges and fold upwards to keep the mixture from running out while cooking.

Whisk the egg yolk with a teaspoon of water and brush the sides of the pastry.

Place the tart on a baking tray and cook in the oven for approximately 20 minutes until golden and delicious

05
Jul
12

Enzo’s Strawberry and Marscapone Tart

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Categories: Enzo's Recipes

INGREDIENTS

Sweet shortcrust pastry shell

300g Marscapone Cheese

150ml lite thickened cream

120g icing sugar

1 tspn Vanilla extract

2 punnet strawberries

METHOD

Place the Marscapone, cream, icing sugar and vanilla in a mixing bowl and beat with electric beaters until thick and creamy.

Cut the strawberries in half and cut he tops off.

Pour the cream cheese mixture into the tart case and top with strawberries and dust with icing sugar before serving

13
Jun
12

Enzo’s Chestnut Soup

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Categories: Enzo's Recipes
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INGREDIENTS

1 Kg Chestnuts
1 Onion, chopped
1 Celery stalk, chopped
1 Litre of Vegetable Stock
Extra Virgin Olive oil
Salt & Cracked Pepper
Toasted croutons
METHOD
Cut the chestunts at the top with a sharp cerated knife being careful not to cut yourself and boil in salted water for about half and hour or even better in a pressure cooker for about 10 minutes.
Let cool slightly and peel both layes of skin off the chestnuts and place in a saucepan with enough stock to cover.
Sauté onions and celery in a little oil for about 10 minutes and add chestnuts and stock to pot and simmer for about five minutes and then blend with a hand held blender until you have a velvety consistancy.
Season to taste with salt and serve hot drizzled with extra virgin olive oil and cracked pepper.
Sprinkle over toasted croutons for that extra crunch
It is quite a difficult process of peeling the chestnuts but be patient and remove all the skin just leaving the chestnut itself.
01
Jun
12

Enzo’s Preserved Lemons

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Categories: Enzo's Recipes
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INGREDIENTS

8-10 Meyer lemons, cleaned

3/4 cup rock salt,

1/3 cup raw sugar

Extra fresh squeezed lemon juice, if needed

METHOD

Remove imperfections and cut the tip off each lemon. Cut the lemons into quarters from cut side keeping base intact.

Pack salt into opening lemons and pack tight.

Pack the lemons in the jar and squash them down so that lemon juice rises to the top of the jar and covers them. Use extra juice if needed.

Once sealed, leave the jar in a dark cupboard for a few days and then refrigerate for a week or so until needed

Discard the pulp before using in dishes for eating otherwise you can use them whole to stuff poultry.

Note:

Use a sterilised glass jar

You can also add dried herbs, leaves or spices to the lemons – such as peppercorns, juniper berries, bay leaves, cloves, coriander seeds, cinnamon sticks,

25
May
12

enzo’s spaghetti aglio olio e peperoncino

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Categories: Enzo's Recipes and Miscellaneous
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SPAGHETTI AGLIO OLIO e PEPERONCINO

Ingredients:
400g Spaghetti
2Cloves of garlic cut into thin slice
1 Red chilli, chopped
½ cup parsley, finely chopped
100 ml extra virgin olive oil
Sea salt

Method:

Heat a pan until hot and add the oil. Cook the garlic and the chilli and sauté for few minutes until the garlic becomes golden in colour and then remove the garlic from the pan. When the spaghetti is al dente and drained, it’s time to add the parsley. So, put the parsley in the saucepan and give a quick stir. Then, immediately add the spaghetti and stir thoroughly on a medium-high heat

Spaghetti Aglio, Olio e Peperoncino

21
May
12

Enzo’s Pine Mushroom Risotto

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Categories: Enzo's Recipes
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INGREDIENTS

600g pine mushrooms sliced
50ml olive oil
2 shallots diced
1 garlic cloves diced
1.2 litres chicken stock
300g carnaroli rice
100 ml Cinzano Bianco (Vermouth)
150 grated parmiggiano
150 g butter

METHOD

Heat a medium size pan until hot, add the oil and saute the pine mushroom until cooked and golden brown and remove from the heat and set aside.

Meanwhile heat the chicken stock and set to the side.

Saute the shallots and garlic in a little olive oil until the shallots are translucent add 50g of butter until melted and then add the rice

Stir the rice until the butter has coated each grain. Add the Cinzano and let the rice absorb all the liquid and then add 1/3 of the chicken stock all the mushrooms and bring to the boil.

Simmer the rice with a lid on for about 5 minutes and shake the pan occasionally  Add a further 1/3 of the stock and put the lid on for another 5 minutes. repeat this for the third time with the lid on until the rice has a creamy coating and is al dente, about 10 minutes.

Add the remainder of the butter and parmiggiano, season and serve.

12
May
12

Enzo’s Charcoal Grilled Leatherjackets

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Categories: Enzo's Recipes

INGREDIENTS

4 Leather Jackets, cleaned gutted heads removed
Fennel fronds, chopped
Mint, chopped
Lemon Rind
Garlic, minced
Ginger, minced
Sea Salt
Cracked Pepper
Olive Oil
METHOD
Light natural wood fire coal in a Webber BBQ
Slash the fish three times on each side
Mix the rest of the ingredients together and rub into fish and let stand for 30 minutes to penetrate the flavours.
Meanwhile make sure the coal is ready to go and place fish on a non stick rack over the coals.
The fish should take about 4 minutes each side or until flesh is cooked through.
Serve with garlic prawns, rice and salad
09
May
12

Enzo’s Garlic Prawns

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Categories: Enzo's Recipes

INGREDIENTS

90ml olive oil

6 cloves garlic, peeled and finely chopped

500g medium green prawns, butterflied and de-veined

90ml white wine

Sea Salt & freshly ground black pepper

1 Spring Onion, chopped

lemon wedges

METHOD

Heat large fry pan until hot, add olive oil and garlic and sauté for a minute or so.
Add the prawns and season season with salt and pepper and let seal on one side for one minute.
Toss the prawns in the pan and add white wine and continue to cook for a further two or three minutes until cooked through.
Sprinkle with spring onions and squeeze a little lemon juice over the top and serve
06
May
12

Enzo’s classic Italian Tiramisu

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Categories: Enzo's Recipes
 
INGREDIENTS
 
6 free range eggs, separated
1/2 cup raw caster sugar
250g mascarpone cheese
1 cup espresso coffee liqueur
1/3 cup marsala or brandy
40 sponge finger biscuits
1 tablespoon cocoa powder
20g dark chocolate, grated
 
METHOD
 
Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Then gently fold in mascarpone until well combined.
Wash and dry beaters. Beat eggwhites until stiff peaks form and then fold into mascarpone mixture.
Combine coffee and marsala in a shallow dish.. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 30cm round serving dish
Spread a third of the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours.
Dust top with cocoa powder and grated dark chocolate and serve.
26
Apr
12

Enzo’s Milk Caramel

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Categories: Enzo's Recipes


INGREDIENTS

6 Organic Egg Yolks
3 cups Organic Milk
1 cup raw caster sugar
1/2 tsp vanilla extract
1/2 cup white sugar

METHOD

Preheat oven to 170c

To make the caramel put the white sugar into a small saucepan with 1/4 tablespoon of water and turn the heat onto high until the sugar starts to go a dark brown colour be very careful and pour 1/4 cup of cold water into the pan and put it back on the heat to simmer for a few minutes until syrupy. Then pour a little syrup into ramekins about 1/2 centimetre in each one

Heat milk in a medium saucepan until just starting to simmer and remove from heat.
Whisk egg yolks with raw sugar until light and fluffy, then slowly add hot milk to egg mixture whisking consistently until all combined and then pour back into saucepan, add the vanilla and put on a low heat and continue to beat with electric whisk for 5 minutes until mixture coats the back of a spoon,
Then strain the mixture though a fine sieve to remove any bubbles and pour into ramekins and place into a baking tray and then pour boiling water until it reaches just over half way up the sides of the ramekins.

Bake for approximately 10 minutes and then turn the oven off completely and leave them in the oven for 20 minutes.
Then refrigerate for a couple of hours before serving.

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