Kane's Kitchen - 27th September 2011 - Veal Saltimbocca with Risotto Milanese

Veal Saltimbocca with Risotto Milanese

Serves:  4    

Prep Time:  15 minutes

Cook Time:  30 minutes

What You’ll Need:

• 4 x 150g slices veal loin
• 8 sage leaves
• 8 slices prosciutto, cut in half
• Olive oil for pan frying

  

Risotto Milanese

• 1 litre chicken stock
• 1 tsp saffron threads
• 50ml olive oil
• 50g butter
• ½ cup white wine
• ½ cup peas
• 1 brown onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 cups aborio rice
• ½ cup parmesan cheese, grated

• Pepper to season

What You’ll Need To Do:

1.        For the risotto Milanese, combine the chicken stock and saffron in a saucepan and bring to the boil.  Reduce the mixture to a simmer and keep hot. 

2.        Blanch the peas in a saucepan of boiling water for 1 minute and then drain and refresh under cold water.  Set aside for later.

3.        Heat the olive oil and butter in a large saucepan and sauté the onion and garlic for 2 minutes.  Add the rice and cook, stirring continually, for 2 minutes.  Do not allow the rice to brown.

4.        Add the hot stock to the mixture, one third a time, each time stirring until the rice has absorbed the liquid.  It should take approximately 6 minutes for each third to be absorbed.

5.        Season to taste with salt and pepper.  Stir through the parmesan and peas just before serving.

6.        For the veal saltimbocca, place each loin of veal between two sheets of plastic wrap and flatten slightly using a rolling pin. 

7.        Put two sage leaves on each piece followed by a slice of prosciutto.  Season with pepper. 

8.        Heat some olive oil in a pan until hot and add the veal, prosciutto side down.  Fry over high heat for 1 minute.  Turn and pan fry for another 1-2 minutes. 

9.        To plate, spoon the risotto onto a plate and top with the veal and a splash of olive oil.  

Kane's Kitchen - 20th September 2011 - Thai Chicken Noodle Salad

Thai Chicken Noodle Salad

Serves:  2    

Prep Time:  15 minutes

Cook Time:  10 minutes

What You’ll Need:

• 250g chicken thigh, shredded
• 150g dried rice noodles such as soba, somen or egg noodles
• 2 spring onions, sliced
• 1 cup snow pea sprouts
• 1 carrot, finely julienned
• 1 red capsicum, diced
• 1 tbsp unsalted cashews. Chopped
• 2 tbsp coriander, chopped
• 1 tbsp thai basil, chopped

  

Dressing:

• 2 tbsp light soy sauce
• 1 tsp honey
• 1 clove garlic, crushed
• Juice of one lemon or lime

• ½ tsp fresh ginger, finely chopped

What You’ll Need To Do:

1.        Prepare noodles as per packet instructions.  Rinse under cold water and set aside. 

2.        Brown the chicken thighs.  Set aside to cool.

3.        In a small bowl, combine the dressing ingredients and mix. 

4.        In a large bowl, combine all remaining salad ingredients.  Pour the dressing over the salad, add the noodles and toss well. 

For a dressing with a little more kick, make a nam jim using:

• 1 clove garlic, crushed
• 1 red birdseye chilli, chopped
• Juice of two limes
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp mirin (Japanese cooking wine)
• 1 tbsp brown sugar.

 Combine all ingredients and mix well.  

Kane's Kitchen - 13th September 2011 - Oysters Four Ways

Oysters Four Ways

Serves:  2    

Prep Time:  30 minutes

Cook Time:  5 minutes

What You’ll Need:

• 2 dozen freshly shucked oysters, washed
• 1 packet rock salt (to rest the oysters on)

  

Chilli, Lime, Ginger and Gin Oysters

• Juice of 1/2 lime
• ½ tsp lime zest, finely chopped
• 20ml gin
• ½ tsp finely chopped ginger
• 1 tsp sugar
• ½ birds eye chilli, finely chopped
• Coriander leaf, for garnish

 Oysters Mornay

• ½ cup milk
• ¼ cup grated gruyere cheese
• 1 tbsp parmesan cheese
• 1 tsp cornflour
• ¼ cup panko breadcrumbs

 Oysters with Balsamic and Pancetta

• 1 shallot, finely chopped
• 2 slices pancetta, chopped
• 1tsp olive oil
• 3 tbsp balsamic vinegar

 What You’ll Need To Do:

1.        Rince oysters to remove any shell grit.  Separate the oysters into groups of 6.  Each serving will contain three of each style of oyster and three oysters natural.

2.        For the chilli, lime, ginger and gin dressing, combine all ingredients in a bowl and mix well.  Drizzle a small amount over each oyster just before serving.  Garnish with coriander leaf.

3.        For the Oysters mornay, heat the milk in a pan and when hot, mix a little water with the cornflour and add to the milk.  Stir until thickened. 

4.        Add the gruyere cheese and parmesan and stir until the cheese has melted.

5.        Place oysters on a tray and spoon sauce over oyster to cover.  Sprinkle some extra parmesan cheese and the breadcrumbs over the oyster and grill until brown and bubbling.

6.        For the balsamic and pancetta oysters, sauté the shallots in the olive oil for 2 minutes.  Add the balsamic vinegar and reduce slightly.  Top each oyster with the chopped pancetta and then drizzle the balsamic mixture on top.  Grill until the pancetta is crisp.

7.        For oysters natural, simply serve with a lime wedge.  

Kane's Kitchen - 6th September 2011 - Rosemary Jus

Rosemary Jus

Prep Time:   5 minutes

Cook Time:  30 minutes

Serves:         6       

What You’ll Need:

• 1 tbsp extra virgin olive oil
• 30g butter
• 5 shallots, roughly chopped
• 3 cloves garlic, crushed
• 2 sprigs rosemary, leaves removed from the stalk
• 2 sprigs thyme, leaves removed from the stalk
• 1 cup red wine
• 350ml veal stock
• 1 tsp balsamic vinegar
• Salt and pepper to season

 What You’ll Need To Do:

1.         Place a frying pan over a medium heat.  Add the oil and butter and sauté the shallots until browned.  Add the garlic and the herbs and cook for 5 minutes.

2.        Add the wine and reduce by half.  Approximately 10 minutes. 

3.        Add the veal stock and reduce to a sauce consistency.  Approximately another 10 minutes. 

4.        Add the balsamic vinegar and season with salt and pepper to taste. 

5.        Pass the mixture through a sieve and serve with your favourite red meat.