Master Chefs at Work Flavoursome, Fast & Simple with
Jo Richardson
Mordialloc By The Bay Fine Food, Wine & Music Festival
Warm Nicoise Salad
Ingredients: (serves 4-6)
12 small chat potatoes
4 large eggs
150g baby green beans, ends trimmed
2 tablespoons Moro Pure Olive Oil
2 cloves garlic
punnet cherry tomatoes
180g wild rocket
2 x 185g Sole Mare Tuna in Olive Oil, lightly drained
1 x 375g jar Green Valley pitted Kalamata Olives, drained
1 large red onion, cut into thin slivers
1 x 90g jar Sacla Green Olive Tapanade
Dressing
3 tablespoon Moro Extra Virgin Olive Oil
1-1/2 tablespoons Moro Red Wine Vinegar
2 anchovies, chopped (optional)
freshly ground salt & pepper
pinch sugar
Cook the potatoes in boiling water for 6-7 minutes or until just tender. Add
the beans and cook 1 minute. Drain and plunge beans into ice cold water. Once
cold drain well and set aside. Wipe the potatoes lightly with paper towel and
cut in half.
Meanwhile, cook the eggs in a separate small saucepan for 10 minutes, drain & cool
under cold water. When cold, peel and quarter.
Heat the oil in a large heavy based pan, add the potatoes, and garlic and
sauté over
a high heat, tossing regularly until lightly browned. Move potatoes to the
side of the pan. Add tomatoes, cover and cook 1 minute or until the skins start
to split. Remove the pan from the heat. Add rocket and toss thoroughly – rocket
needs to just warm through from the heat of the pan and other foods, but not
become limp. Arrange on a large serving platter.
Top salad with tuna, olives, beans, red onion and egg. Combine dressing
ingredients and drizzle over salad. Dollop with a little tapanade and
serve immediately.
Gooey Spiced Chocolate Puddings
A magical flavour and texture is assured
using olive oil in place of butter. This recipe is fast, simple and utterly
delicious!
Ingredients: (serves 4)
200g good quality dark or bittersweet eating or good quality
cooking chocolate*, roughly chopped
3 large eggs
100ml Moro Extra Light Olive Oil
1/2 cup castor sugar
2 teaspoons vanilla extract
2 rounded tablespoons plain flour
2 teaspoons Dutch cocoa
1/4 teaspoon each ground cardamon, cinnamon
small pinch chilli powder (optional)
extra cocoa for dusting
double cream and berries to serve
Preheat oven to 200° C.
Place the chocolate into a microwave proof jug or bowl. Cook 2-3 minutes
or until chocolate begins to soften, on medium low (350 watts). Remove
from microwave and stir until smooth.
Whisk the eggs, oil, sugar and vanilla together until thick. Sift in the
flour, cocoa and spices. Stir in the melted chocolate, mixing until smooth.
Divide the mixture between 4 x 3/4 cup greased oven proof
dishes. Place on a baking tray and cook 15 minutes or until edges are set.
The top and sides
will be crusty, while the centre of the puddings is still soft and gooey.
Dust with cocoa and serve immediately with cream and berries
Cooks tips
* For best results. Use a good quality chocolate, either eating
chocolate such as Dove or Club or a quality couverture such as Lindt.
Chocolate can be successfully melted in the microwave if NOT hurried and
must not be cooked on a high power setting. If preferred, slowly melt the
chocolate
in a heat-poof bowl over simmering water.
10 Minute Gourmet Dining with Jo Richardson
H.I.A Home Show 2005
Antipasto Mille Feuille
Ingredients: (makes 4 stacks)
12 medium pappadams
40g rocket leaves
100ml Moro Extra Light Olive Oil
Small tub spreadable light cream cheese (optional)
1 x 190g jar Sacla Juicy Roma Tomatoes
1/3 cup Sacla Basil Pesto
1 x 190g jar Sacla Char grilled Antipasto Zucchini
2 tablespoons Moro Extra Virgin Olive Oil
1 x jar Green Valley Pitted Kalamata Olives, drained
Dried chilli flakes and freshly ground black pepper
to garnish
Lightly spread each side of the pappadams
with the light oil. Place 4 pappadams on the microwave turn
table (spread apart) and cook 40–50 seconds on 100%
high power, or until the pappadams puff up and crisp. Repeat
with the remaining pappadams.
Lightly drain tomatoes and zucchini (reserve
oil for use on salads, bruschetta etc). Using kitchen scissors
or a sharp
knife, cut the vegetables into thick strips.
To assemble: Place one pappadam in the centre
of each serving plate. Place 3-4 rocket leaves on the pappadam,
followed
by 3-4 pieces of tomato and zucchini. Carefully place on
another pappadam. Top with a dollop of cream cheese (if using)
and
a several olives and 2-3 more pieces of tomato and zucchini.
Place another pappadam on the stack, top with a dollop of
pesto. Drizzle stack with a little extra virgin olive oil and
season
with salt, pepper and chilli. Serve immediately.
Crisp Fried Gnocchi with Eggplant & Capsicum Sauce
Ingredients: (serves 2 generously
or 4 as a snack)
2 tablespoons Moro Pure Olive Oil
1 x 500g pack pre made gnocchi
1 large red onion, cut into fine wedges
1 x 190g jar Sacla Capsicum & Eggplant
Pasta Sauce
150g baby spinach
3 slices Sacla Char Grilled Eggplant, roughly
chopped
About 1-1/2 tablespoons Moro Balsamic
Vinegar
Heat the oil in a large heavy based frying pan,
over a medium high heat.
Add the gnocchi and onion and pan fry 5-6 minutes
tossing regularly until the gnocchi crisps and lightly browns.
Add the pasta sauce and spinach and toss well.
Cook 1 minute or until the spinach just softens down and the
sauce warms
through.
Pile into serving bowls, top with a little grilled
eggplant and drizzle with the vinegar. Serve immediately.
Summer Tomato Bruschetta
Ingredients: (serves 4)
8 thick slices good sour dough
bread
2 tablespoons Moro Extra Virgin
Olive Oil
1/2 cup Sacla Tomato
Pesto
2 small witlof, base trimmed
1 x 190g jar Sacla Sweet Cherry
Tomatoes
1 ripe avocado, peeled and
chopped
1/4 bunch chives, chopped
1 small fresh chilli, seeded & finely
chopped
2 teaspoons lemon zest
freshly ground black pepper
to taste
Preheat the oven to 200°C.
Place the bread on a baking
tray. Drizzle bread with olive oil and
spread each
slice with the pesto. Bake about
7 minutes or until crisp and lightly
golden.
Meanwhile separate the
witlof leaves. Drain the tomatoes, reserving
the oil.
Gently combine the tomatoes, avocado,
chives and chilli.
Place the toasted pesto
bread on a serving platter. Place on
a couple
of witlof
leaves, and then top with the tomato
avocado salsa. Drizzle with the
reserved oil.
Scatter over the lemon
zest and black pepper and serve.
Recipes are compliments of Jo Richardson,
Home Economist and Food Stylist.
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