Series 3:

Veal medallions with bug tails
Snapper with coconut rice cake
Whiting with shellfish mousse
Grilled lamb cutlets
Swordfish with Caprese salad
Emperors torn pancake
Smoked chicken & Waldorf salad
Beef fillet with fried gnocchi
Roasted Capsicum Tart
Seafood Risotto with Saffron,
Asparagus & Tomato
Mushroom cappuccino
Crab Linguine with a rose sauce
Dukkah Crusted Chicken with
Rocket Potatoes

Series 2:

Series 1:

Mushroom cappuccino

Enoki mushrooms 1 punnet
Shimeji mushrooms 1 punnet
Abalone mushrooms 1 punnet
Large field mushrooms 200grm.
Button mushrooms 200grm.
Swiss brown 200gms.
Porcini 50gms.
Porcini dust 10gms.
Truffle oil 50ml.
Onion (finely chopped) 1
Garlic crushed 1 tblsp.
Cream 500ml.
Brown chicken stock 1 litre
Olive oil 50ml.
Butter 50 grm.

Method

In a large heavy pot heat olive oil and butter. Fry onion and garlic until coloured.
Slice all the mushrooms into small pieces and add to pot. Add a little of the truffle oil and continue to fry.
Add chicken stock and continue to cook until mushrooms are very soft.
Puree the soup with a Bamix (blade on) or in a blender. Season with salt and pepper.

Whip half the cream and some porcini dust, set aside in a small bowl.
To serve as a mushroom cappuccino, place some soup in a little pot and blend in a spoonful of the porcini cream. Serve in a soup cup, place a spoonful of cream on top and dust with porcini dust.

 

 

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