cafe secrets

Image © Copyright D.Sharon Pruitt
CAFE SECRETS
EPISODE FOUR
SMOKED FISH TURNOVERS
Recipe ©copyright Julie Le Clerc 2011
Makes 18
1 egg
1 tablespoon water
250g low fat or spreadable cream cheese
1 egg yolk
2 tbsp chopped fresh chives
2 tbsp chopped fresh dill
2 tsp finely grated lemon zest
300g flaked smoked fish, with skin and bones removed
Salt and freshly ground black pepper
400g puff pastry, thawed
METHOD
1/ To make egg wash, in a small bowl, beat egg and
water with a fork. To make filling, in a medium bowl,
beat cream cheese with egg yolk, chives or dill, parsley
and lemon zest. Stir in smoked fish and season with salt
and pepper.
2/ On a lightly floured surface, roll out pastry to 5mm
thick. Cut pastry into 20 x 8cm squares. Spoon heaped
tablespoonfuls of smoked fish mixture into the centre
of each square. Brush egg wash onto edges of pastry
squares. Fold pastries in half diagonally over filling.
Press edges together and crimp with a fork to seal.
3/ Place turnovers on oven trays. Use the tip of a sharp
knife or scissors to cut three small slits in the top of
each pastry to make steam vents. Refrigerate for 30
minutes, until firm. Meanwhile preheat oven to 190°C. 4/ Brush tops of pastries with egg wash. Bake for 20-25
minutes or until puffed and golden brown.
GOURMET VENISON AND
MUSHROOM PIES
Recipe ©copyright Julie Le Clerc 2011
Serves 4
Olive oil
500-600g piece venison rump, cut in 2.5cm cubes
Salt and freshly ground black pepper
300g Portabello mushrooms, thickly sliced
2 cloves garlic, chopped
1/2 cup red wine
4 juniper berries, crushed
1 tbsp thyme leaves
1 1/2 cups well-reduced beef or veal stock (jus)
200g filo pastry sheets
1/ Heat a little oil in a large frying pan and working in
batches, quickly fry the venison on all sides until browned,
adding more oil, as necessary. Tip browned meat into a large
saucepan as you go.
2/ Add a little more oil to the pan and stir-fry mushrooms,
to lightly brown. Add mushrooms to the venison. Add garlic
to the frying pan and cook gently for 1 minute. Deglaze the
frying pan with the wine, allow to bubble while scraping the
sediment off the bottom of the pan.
3/ Add juniper berries, thyme and reduced stock. Bring to
the boil then pour liquid over the meat and mushrooms.
Simmer for 10 minutes to combine flavours. Remove to cool
a little or refrigerate if making filling the day before serving.
4/ Heat oven to 190°C. Spoon venison stew into 4 individual
ramekins or pie dishes, dividing evenly. Cut the roll of filo
pastry sheets into 2cm thick sections. Toss the sliced filo on
a board to separate into ribbons. Drizzle or spray ribbons
lightly with oil and toss well to coat.
5/ Cover venison mixture in each pie dish with a pile of filo
ribbons. Set pies on a baking tray. Bake for 30 minutes or
until the filling is hot and filo pastry is golden brown. Serve
immediately.
LITTLE HONEY CAKES
Recipe ©copyright Julie Le Clerc 2011
Makes 9
3/4 cup strong-flavoured honey
1/3 cup water
50g butter
1/3 cup firmly packed brown sugar
1 1/2 cups plain flour
1 1/2 tsp mixed spice
Pinch salt
1 scant tsp baking soda
Extra 1/3 cup runny honey, to drizzle
1/ Preheat oven to 170°C. Spray 9 x 150ml-capacity cake or muffin
tins with oil.
2/ Combine honey, water, butter and sugar in a saucepan. Heat
gently just until butter melts and sugar dissolves. Remove from heat
and set aside to cool to room temperature.
3/ Sift dry ingredients into a bowl and make a well in the centre. Add
honey mixture to the well and stir to combine into a smooth batter.
4/ Spoon into prepared tins. Bake for 20 minutes or until cakes spring
back when pressed with a finger. Cool in tins for 5 minutes to firm
before removing. Serve drizzled with extra honey.
SEARED ZANY ZEUS HALLOUMI
WITH GREEN PEA AND SMOKED
ALMOND SALSA, POMEGRANATE
MOLASSES AND HERB SALAD
Recipe ©copyright Julie Le Clerc 2011
360 g Zany Zeaus halloumi
Pomegranate molasses
Mesclun salad
Mixed soft herbs(Italian parsley, chervil, chives,
coriander)
1
Preserved lemon
White wine vinaigrette
Salsa
½ cup Smoked almonds plus 20 extra nuts for garnish
1 cup Baby peas
1 tsp Grated ginger
3 Tb
Extra virgin olive oil
2 tsp Lime Juice
¼ cup Coriander leaves
1 tsp Sea salt
½ tsp Ground pepper
1/ Slice the halloumi into 8 thick slices.
2/ Place the almonds and baby peas into a food
processor and pulse until a chunky puree has formed.
Add the remaining salsa ingredients and blend well.
Check seasoning.
3/ Remove the flesh from preserved lemon and discard.
Finely slice the rind.
4/ Place a frying pan on a high heat and while waiting to
get hot combine the mesclun, herbs and dressing.
5/ When hot place a thin film of cooking oil in the pan
and carefully place the halloumi in. You may need to do
a couple at a time as you want the pan to stay hot so
the haloumi gets caramelized. Turn over and brown the
other side. Transfer to a tray and keep warm.
6/ Place a large spoon of pea salsa on each plate. Place
the halloumi on top. Sprinkle the reserved almonds
on the plates and place the salad next to the halloumi.
Drizzle everything with the pomegranate syrup and
serve.