“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”
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.
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.
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
Put all ingredients into a mixer and combine.
Refrigerate until ready to make ravioli.
Roast tomato and capsicum sauce (recipe in a previous post)
Other ingredients method
Bring vegetable stock to the boil
Cut leeks into battens being sure to remove any dirt in the stalks
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.
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
Rip the fresh mozzarella into smaller pieces. You can also use bocconcini if you can’t get a big ball of fresh mozzarella.
Using a vegetable peeler, peel slithers of a block of Parmesan cheese. You can use grated or flaked Parmesan as well.
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.
Reduce the thickness gauge on the pasta roller and start making a long sheet about 2mm thick
Place on a floured work surface and cut into 2 long pieces.
Roll a heaped teaspoon of filling into a ball and place on one of the pasta sheets.
Keep doing this, spacing them about 10cm apart.
Using a pastry brush moisten the pasta around the filling.
Place the un-floured side of the second sheet on top and smooth the edges around the filling.
I use the blunt side of a pasty cutter to seal around the filling.
Using a larger pastry cutter cut the raviolis out and seal the edges with your fingers to stop any leakage.
Place on a lined tray and refrigerate until ready to cook.
In a large pot bring some salted water to the boil.
Put in about 6-8 ravioli at a time into the boiling water and let them cook for about 3 minutes.
Remove and put on a plate when they’re cooked.
In a wide pan heat up some butter. You can let it turn to brown butter if you want.
Put the cooked ravioli into the pan and cook on the flat side for a minute.
Reheat your sauce.
Reheat your leeks and cut onto sections
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!
“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”
“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!”
1 cup soy milk (you can use cows milk or vegan alternative)
2 cups dates
1/4 cup golden syrup
1 teaspoon bicarb soda
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
Heat your oven to 180 Celsius
Place soy milk, dates and golden syrup in a saucepan and heat while stirring until dates are soft.
Add 1 teaspoon of bicarb soda and stir. Put aside to cool.
Using a fork mash the bananas with the olive oil.
Combine the dry ingredients and mix together.
Add the bananas and dates to dry ingredients and mix together.
Line a slice tin with baking paper and spoon the batter in, smoothing it down.
Bake in a 180 Cescius oven for 20-30 minutes or until a skewer comes our clean.
For the sauce combine all ingredients in a saucepan and bring to the boil while stirring.
While the pudding is still hot spoon over some of the sauce.
Serve with extra sauce, coconut ice-cream, Medjol dates and a sprinkle of chopped walnuts.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!