Oysters with lime and ginger, balmain bugs and angel hair pasta and strawberry cream tart
Oysters with lime and ginger dressing
Recipe by Julie Goodwin
Tested by Kirsten Jenkins
3g palm sugar
3 coriander roots, cleaned, finely sliced
3cm piece ginger, finely chopped
1/4 small red onion, finely chopped
1 tbsp lime juice
1/2 tsp fish sauce
12 oysters, shucked
Small coriander leaves, to serve
1. Place � cup of water, sugar, coriander root and half
the ginger in a small saucepan. Bring to the boil, reduce heat and
simmer for 4-5 minutes. Remove to cool.
2. Add the lime juice and fish sauce to the ginger mixture, stir
well to combine.
3. To serve, arrange oysters on a plate, place � tablespoon
of dressing on each oyster. Sprinkle with red onion and top with a
coriander leaf.
Balmain bugs and angel hair pasta with a white wine cream
sauce
Recipe by Julie Goodwin
Tested by Kirsten Jenkins
Pasta dough
2 cups plain flour
2 eggs
1 egg yolk
Dash olive oil
30g butter
3 balmain bugs, shells removed
2 garlic cloves, finely sliced
2 eshallots, finely sliced
1/2 leek, trimmed, finely sliced lengthways
1/2 fennel, thinly sliced lengthways
1/2 cup white wine
1/4 cup pouring cream
1. Process ingredients for pasta dough in a food processor until
the dough becomes thick. Remove from processor, transfer to a dry
clean bench, lightly dusted with flour. Knead the dough for 5
minutes or until smooth and elastic. Wrap in plastic wrap and set
aside to rest.
2. Flatten the dough slightly. Set the pasta machine on the widest
setting and coat the pasta rollers lightly in flour. Feed dough
through the machine. Repeat 6 more times, folding the pasta into
thirds and then turning it 90 degrees to the pasta machine before
you feed the pasta dough through each time.
3. Continue to feed the dough through the machine, gradually
narrowing the pasta machine settings, 1 notch at a time. Repeat
until you reach the second last setting on the machine.
4. Feed dough through the angel hair attachment. Lay the pasta flat
and loosely cover until required.
5. Heat 10g of butter in a large frying pan, cook garlic and
eshallots for 2-3 minutes. Add the leek and fennel, cook for a
further 3-4 minutes or until vegetables have softened. Pour wine
and cream into pan, stir well to combine. Keep warm.
6. Cook pasta in a large saucepan of salted boiling water, for 2-3
minutes or until al dente, drain. Add pasta to sauce, season to
taste. Meanwhile, heat 20g of butter in a large frying pan, cook
bug tails for 3-4 minutes or until just cooked through
7. To serve, place angel hair pasta in a shallow bowl, topped with
bug tails.
Strawberry cream tart
Recipe by Julie Goodwin
Tested by Kirsten Jenkins
12 strawberries, hulled and halved
1/2 lemon, juiced
40g palm sugar
50g crème fraiche
50g pouring cream
Rice, for blind baking
Pastry
168g plain flour
85g icing sugar
125g butter, diced
2 eggs
1. For the pastry, process flour, sugar and butter in a food
processor until breadcrumb consistency. Add the eggs one at a time,
process until the dough starts to come together. Remove, transfer
to a dry clean bench, press the dough into a smooth disc. Wrap in
plastic wrap and set aside in the fridge for 30 minutes to
rest.
2. Place half the strawberries in a small saucepan, add lemon
juice, palm sugar and 1 tablespoon of water, cook for 15-17 minutes
or until mixture reaches 105 degrees C and is a jam like
consistency. Set aside to cool.
3. Remove dough from fridge, roll out on a lightly floured bench
with a rolling pin to a thickness of 5mm. Line a 10cm loose based
pastry tin with the dough, cover with plastic wrap, return to the
fridge for a further 30 minutes.
4. Whip cream to soft peaks, add crème fraiche to the bowl,
fold through.
5. Line chilled pastry shell with baking paper, pour rice �
of the way up the side of the shell, bake for 10 minutes. Remove
rice and paper, return tart shell to the oven for a further 5-10
minutes to dry out. Set aside cool.
6. To serve, brush the base of tart shell with strawberry jam, top
with crème fraiche mixture, arrange remaining strawberries
in a star shape, brushed with more strawberry jam.
