Cafe SeCretS

Image © Copyright D.Sharon Pruitt
Cafe Secrets
episode eight
Stuffed Potato
Recipe ©copyright Julie Le Clerc 2011
medium sized potato x 4
350gm spinach
50gm butter
100gm sour cream
4 spring onion finely chopped
3 tbsp parsley chopped
150gm cheddar cheese grated
100gm parmesan cheese grated
100gm buffallo ricotta (clevedon...yum!)
Horopito salt and pepper mix (attitude foods)
METHOD
1/ Scrub the potatoes and criss cross the tops lightly with a
sharp knife , this will stop them exploding in the oven while
your back is turend.(I remember there is a chef that said once,
whatever you do PLEASE buy only potatoes with dirt on them,
pre washed potatoes are not natural!) then put onto a baking
tray and bake in the oven at 200 c for an hour or untill cooked
thru. Let them cool just enough so you can handle them and
slice the tops off. and scoope out the potato into a bowl with
your butter. the hot potato should help melt the butter. reserve
the skins and tops.
2/ Put the spinach in a saucepan with only the water that clings
to the leaves and cook untill just tender, stir occassionally. drain
(really squeeze out as much excess water as possible) and
chop 3/ Mash the potato adding the sour cream, and riccotta. Once
mashed well, mix in the parmesan cheese, cheddar cheese,
spring onions, spinach and parsley and season with Horopito
salt and pepper mix.
4/ Spoon the mixture into the potato shells generously so it is
full to over flowing, place the lid n top..
5/ These can then be reheated and/or baked in the oven
...about 20minutes.
Great with a homemade tomato chutney on the side for colour
and flavour!
Feijoa ice cream smoothie
Recipe ©copyright Julie Le Clerc 2011
4 scoops Rush Munro Feijoa ice cream
METHOD
2 cups “Straight Up” Yoghurt
Juice, such as apple or pineapple
1/ Place all ingredients in a blender and process to combine.
2/ Serve immediately in tall glasses with straws.
Individual Kiwi breakfast
frittatas
Recipe ©copyright Julie Le Clerc 2011
Serves 6
400g kumara, peeled cut in 1.5cm cubes
3 chorizo sausages, sliced
3 spring onions, chopped
1/2 cup grated cheddar cheese
4 free-range eggs
METHOD
1/ Cook cubed kumara in boiling salted water for 5 minutes or until
just tender. Drain and set aside. Meanwhile, preheat oven to 170°C.
2/ Line 6 Texas muffin tins with squares of non-stick baking paper.
Layer kumara, chorizo, spring onion and cheese into each.
1/2 cup milk
3 tbsp chopped fresh parsley
Salt and freshly ground black pepper
3 small tomatoes, cut in half
3/ In a bowl, beat eggs with milk and then stir in parsley. Season well
with salt and pepper.
4/ Pour mixture into prepared muffin papers, dividing it evenly. Press
half a small tomato into each. Bake for 20-25 minutes or until set in
the middle.
Sausage Minestrone
Recipe ©copyright Julie Le Clerc 2011
Serves 6
2 tbsp olive oil
1 onion, finely diced
1 large carrot, finely diced
2 sticks celery, finely diced
2 cloves garlic, chopped
500g Sicilian sausages (mail order from Peter
Timbs Meats, Christchurch), skins removed,
meat crumbled
2 x 400g cans crushed tomatoes
4 cups chicken stock
1/2 cup macaroni or small pasta shapes
1/4 green cabbage, finely shredded
400g can white cannellini beans, rinsed and
drained
1 tbsp chopped fresh oregano or thyme
Salt and freshly ground black pepper
METHOD
1/ Heat oil in a large saucepan, add onion, carrot and celery and cook
over a low heat for 10 minutes until softened but not browned. Add
garlic and cook for 1 minute more.
2/ Add crumbled sausage meat and cook for a few minutes, stirring
to break up the meat. Add tomatoes, stock and pasta. Bring to the
boil then simmer gently for 10 minutes.
3/ Stir in cabbage, white beans and fresh herbs. Simmer for a further
10 minutes or until pasta is just tender to the bite. Adjust seasoning
with salt and pepper to taste.
Wagyu Steak Sandwich
with Red Wine Onion Jam
Recipe ©copyright Julie Le Clerc 2011
Serves 4
METHOD
Red wine onion Jam:
2 tbsp olive oil
3 medium-sized red onions, thinly sliced
1 cup red wine
1/4 cup red wine vinegar
3 tbsp honey
1/2 cup pitted black olives, coarsely chopped
Salt and freshly ground black pepper
1/ To make onion jam, heat oil in a saucepan, add onions and
cook over a medium-low heat for 10 minutes until softened but not
coloured.
Wagyu steak sandwich:
4 x 100g wagyu beef steaks
Olive oil
Salt and freshly ground black pepper
8 thick slices sourdough or whole grain bread
Mayonnaise (optional)
Baby rocket leaves, to garnish
2/ Add wine, vinegar and honey and cook, stirring regularly until liquid
is reduced and onions caramelised. This may take 10-15 minutes.
Add olives, season with salt and pepper and remove to cool.
3/ Heat a grill pan or barbecue on high. Brush Wagyu steaks with oil
and season on both sides with salt and pepper. Cook steaks for 1 to
2 minutes on each side, depending on thickness, for medium-rare or
until cooked to your liking. Set aside to rest for 5 minutes and keep
warm.
4/ Spread bread slices with mayonnaise, if desired. Place steaks on
bread and top with a good dollop of Red wine onion jam and a few
rocket leaves. Top with remaining slices of bread.