30
11, 2012
29
11, 2012
Orange, Raddichio and Fennel salad
Ingredients
- 2 x radicchio (or salad leaves), washed, dried and leaves separated
- 1 x bunch spring onions, sliced
- 4 x oranges, rind and pith removed, sliced
- 1 x fennel, stalks trimmed, thinly sliced
- ½ cup olive oil
- 1 x tablespoon Dijon mustard
- 1 x lemon juiced
- Freshly ground black pepper
- Walnuts or macadamia nuts (optional)
Method
- Combine the oil, lemon juice, mustard and pepper and mix well.
- Toss together the fennel, orange slices and spring onions and reserve until ready to serve the salad.
- When ready to serve pour the dressing over the leaves and mix through the orange, fennel and spring onion mixture and serve.
- A handful of roughly chopped walnuts or macadamia nuts can be added just before
29
11, 2012
Zuccotto
Ingredients
- 1 x cup liqueur (eg Marsala )
1 x unfilled sponge cake - 600ml thickened cream
- 1 x tablespoon sifted icing sugar
- 150g dark chocolate, chopped
- 150g hazelnuts, chopped
- 100g dark chocolate, in pieces for melting
- Icing sugar for dusting
Method
- Line a 1.2 litre round bottomed bowl with cheesecloth, leaving the edges hanging over.
- Moisten the cheesecloth with a brush dipped in Marsala.
- Cut the sponge into 1.5 cm slices and brush with Marsala.
- Line the bowl with the sponge, making sure all gaps are filled in making a solid shell.
- Beat the cream with the icing sugar until stiff peaks are formed and put one third of the mixture into a separate bowl.
- Place 100g chocolate pieces and the remaining liqueur in a bowl over a saucepan of hot water and stir while the chocolate melts.
- Allow the chocolate to cool and then fold through the smaller quantity of cream and spread over the sponge cake to create an inner lining.
- To the remaining cream fold through 150g chopped chocolate and hazelnuts and fill the zuccotto.
- Create a lid with the remaining sponge dipped in liqueur.
- Fold over the cheesecloth, cover the top of the zuccotto with baking paper and place a plate over the paper. Put weights (cans of food is ideal) and refrigerate ideally overnight.
- To serve, invert the zuccotto onto a serving plate and carefully remove the cheesecloth.
28
11, 2012
Capsicum with chicken and olives
Baby Capsicum with a filling of spicy minced chicken and kalamata olives
