Goat Cheese Ravioli

Photo by Gary Corbett

“I’ve got a new item on my catering menu: Goat Cheese Ravioli. I serve it with leeks, basil, sun-dried tomatoes, fresh mozzarella and Parmesan cheese on a roast tomato and capsicum sauce. It works brilliantly as an entree or main and highlights the beautiful fresh flavours of a Caprese salad. If you like making your own pasta this is a great dish to try. Enjoy”

You can watch the video here: https://youtu.be/YZQOgKwA3kU

Pasta ingredients (Jamie Oliver recipe)

  • 200g baby spinach
  • 300g plain flour
  • Pinch of salt
Pasta method
  1. Put all ingredients into a food processor and blitz until they all come together. You may need a bit of cold water to help it along.
  2. When it’s all combined transfer onto a floured surface and start kneading. Once it’s got a smooth texture flatten into a disc, cover in glad wrap and refrigerate for a couple of hours.
  3. While it’s in the fridge move on to making the filling.
Pasta filling ingredients
  • 200g goat cheese
  • 1/2 cup drained sun-dried tomatoes
  • 1/4 cup chopped basil
  • 1/4 cup pine nuts
  • Salt and pepper
Pasta filling method
  1. Put all ingredients into a mixer and combine.
  2. Refrigerate until ready to make ravioli.
Other ingredients
  • Roast tomato and capsicum sauce (recipe in a previous post)
  • 2 leeks
  • Vegetable stock
  • Butter
  • Sun-dried tomatoes
  • Pine nuts
  • Fresh mozzarella
  • Basil leaves
  • Parmesan cheese

Other ingredients method 

  1. Bring vegetable stock to the boil
  2. Cut leeks into battens being sure to remove any dirt in the stalks
  3. Simmer the leeks with the lid on, turning occasionally until cooked through. You can test with a skewer to see if they’re cooked in the middle.
  4. Remove from the heat and set aside. You can reheat just before you serve by putting them back in the heated stock or using a microwave
  5. Rip the fresh mozzarella into smaller pieces. You can also use bocconcini if you can’t get a big ball of fresh mozzarella.
  6. Using a vegetable peeler, peel slithers of a block of Parmesan cheese. You can use grated or flaked Parmesan as well.
Ravioli method
  1. Cut the pasta into 4 pieces and start feeding through your pasta roller. Each time through fold in 3 and turn 90 degrees.  Keep doing this until you get an even, smooth look and feel.
  2. Reduce the thickness gauge on the pasta roller and start making a long sheet about 2mm thick
  3. Place on a floured work surface and cut into 2 long pieces.
  4. Roll a heaped teaspoon of filling into a ball and place on one of the pasta sheets.
  5. Keep doing this, spacing them about 10cm apart.
  6. Using a pastry brush moisten the pasta around the filling.
  7. Place the un-floured side of the second sheet on top and smooth the edges around the filling.
  8. I use the blunt side of a pasty cutter to seal around the filling.
  9. Using a larger pastry cutter cut the raviolis out and seal the edges with your fingers to stop any leakage.
  10. Place on a lined tray and refrigerate until ready to cook.
  11. In a large pot bring some salted water to the boil.
  12. Put in about 6-8 ravioli at a time into the boiling water and let them cook for about 3 minutes.
  13. Remove and put on a plate when they’re cooked.
  14. In a wide pan heat up some butter. You can let it turn to brown butter if you want.
  15. Put the cooked ravioli into the pan and cook on the flat side for a minute.
Plating up
  1. Reheat your sauce.
  2. Reheat your leeks and cut onto sections
  3. To plate up start with a smear of sauce. Then add a few pieces of leek. Add 2 or 3 ravioli. Decorate with the mozzarella, sun-dried tomatoes, pine nuts and Parmesan cheese. Season with some cracked black pepper. Enjoy!

 

The “Everything” cake

Photo by Gary Corbett

“This cake came about when I was asked to make a gluten-free cake for a catering gig. I wasn’t happy with the texture of my mud cake when I use GF flour so I decided to try something else. It’s a combination of a carrot, banana and hummingbird cake with added crunch from nuts, pumpkin seeds and chocolate chips. The layers are smothered with moorish cream cheese icing and it’s decorated with toasted coconut and pineapple flowers. Needless to say it’s a real show stopper and utterly delicious! Enjoy”

You can watch the video here:

https://youtu.be/MOpNdupeArE

Cake ingredients

  • 150g GF plain flour
  • 150g almond meal
  • 150g desiccated coconut
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons mixed spice
  • 1 teaspoon salt
  • 200g olive oil
  • 250g brown sugar
  • 6 eggs
  • 100g soft butter
  • 80g yoghurt
  • 200g crushed and drained pineapple
  • 400g mashed banana
  • 200g grated carrot
  • 100g chopped walnuts
  • 60g pumplin seeds
  • 80g chocolate chips
Cake method
  1. Heat your oven to 180 Celsius
  2. Combine GF lour, almond meal, coconut, baking powder, baking soda, mixed spice and salt. Mix and set aside.
  3. In a stand mixer whisk together oil, brown sugar, eggs, butter and yoghurt until combined.
  4. Add the pineapple, banana and carrots and mix to combine.
  5. Stir in your dry ingredients and mix to combine.
  6. Stir through the walnuts, pumpkin seeds and chocolate chips.
  7. Spray and line 3 x 20cm cake tins and divide the batter between them, smoothing the tops.
  8. Bake at 180 Celsius for 40-45 minutes then allow to cool.

 Cream cheese icing ingredients

  • 300g soft cream cheese
  • 300g soft butter
  • 300g icing sugar
  • zest of 2 lemons
  • 1 teaspoon coconut essence
 Cream cheese icing method
  1. Whip the cream cheese, butter, lemon zest and coconut essence together until combined.
  2. Add the icing sugar in stages and beat until smooth.
  3. Refrigerate until needed
Pineapple flowers method
  1. Peel your pineapple and remove any eyes or blemishes.
  2. Cut into thin disks and lay on a lined baking tray.
  3. Bake for 30 minutes at 100 Celsius.
  4. Remove and flip the pineapple and bake for another 30 minutes.
  5. Place each pineapple ring in a muffin tin and bake for a further 30 minutes. You can turn the heat off and let them cool in the oven.
To make the cake
  1. Cut each cake in half.
  2. Spread a layer of cream cheese icing between each slice.
  3. Spread icing on the top and sides of the cake and smooth down with a cake scraper or offset spatula.
  4. Decorate with toasted coconut and pineapple flowers.

Sticky date pudding

Photo by Gary Donald Corbett

“Who doesn’t like sticky date pudding?! It’s one of the top desserts on many menus around the world and a regular recipe in my own kitchen. I’ve been testing a vegan recipe for catering and have realised this is better than the version I used to make. With the addition of banana to replace the eggs you do get and extra flavour in the mix but it compliments the traditional flavours so well. Enjoy!”

Watch the video here

https://youtu.be/BCxatZoIIBM

Ingredients for the pudding

  • 1 cup soy milk (you can use cows milk or vegan alternative)
  • 2 cups dates
  • 1/4 cup golden syrup
  • 1 teaspoon bicarb soda
  • 2 bananas
  • 1/2 cup olive oil (or vegetable oil)
  • 1/2 cup brown sugar
  • 3/4 cup self raising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
Ingredients for the sauce
  • 110g Nutikex (or butter)
  • 200g brown sugar
  • 1 tablespoon vanilla
Method
  1. Heat your oven to 180 Celsius
  2. Place soy milk, dates and golden syrup in a saucepan and heat while stirring until dates are soft.
  3. Add 1 teaspoon of bicarb soda and stir. Put aside to cool.
  4. Using a fork mash the bananas with the olive oil.
  5. Combine the dry ingredients and mix together.
  6. Add the bananas and dates to dry ingredients and mix together.
  7. Line a slice tin with baking paper and spoon the batter in, smoothing it down.
  8. Bake in a 180 Cescius oven for 20-30 minutes or until a skewer comes our clean.
  9. For the sauce combine all ingredients in a saucepan and bring to the boil while stirring.
  10. While the pudding is still hot spoon over some of the sauce.
  11. Serve with extra sauce, coconut ice-cream, Medjol dates and a sprinkle of chopped walnuts.