“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!
“I’ve decided I need to master gluten free baking! When I cater I always have to do some gluten free items and tend to fall back on things like a chocolate flan with hazelnut meal or an orange almond cake. I decided to try a gluten free lemon bar because I love the non GF version and it seemed to be easy to make using almond flour and corn flour. The result was delicious! You can also substitute lime or passionfruit juice or as I did, a combination of two juices. It also works brilliantly as a dessert with fresh berries and a dollop of thick cream. Enjoy!”
Ingredients for the base
200g almond meal
25g corn flour
75g white sugar
1/4 teaspoon salt
100g cold butter
Method for the base
Preheat your oven to 180 C.
Line a 20cm square baking dish with baking paper making sure the paper comes all the way up each side. This makes it much easier to remove from the tin once it’s baked.
Cut your cold butter into 1cm squares and add to a food processor with the other ingredients.
Blitz the mix until its come together.
Press into your baking tray and smooth the top with a spoon.
Bake in the oven for 12-15 minutes or until the top is lightly browned.
Allow to cool for 15 minutes.
Ingredients for the custard
200g white sugar
100g lemon, lime or passionfruit juice (I used 50g lemon and 50g passionfruit)
20g corn flour
1/4 teaspoon salt
Method for the custard
Place all ingredients in a food processor and blitz until combined.
Pour over your cooled base.
Bake in a 180 C oven for 15-20 minutes or until the custard has just set.
Allow to cool on the bench then cover with cling wrap and let cool completely in the fridge.
Once cool, Cut into bars and serve sprinkled with icing sugar or serve as a dessert with fresh berries and thick cream.
“Who doesn’t like a spotted dick. (Insert giggling here). This traditional English steamed pudding is delicious on a cold night and very moorish. I’ve omitted the suet and added some sour cream and boozed-up the sultanas. You can use other dried fruit or nuts if you want and I’ve changed out the traditional custard for a French style Sabayon. Enjoy!”
Spotted dick ingredients
1 cup muscat
250g frozen butter
400g self-raising flour
1 teaspoon salt
150g white sugar
Zest of 1 lemon
1/4 cup sour cream
1/4 cup milk
Place your sultanas and muscat in a saucepan and bring to the boil. Reduce the heat to a simmer an cook for 15 minutes. Allow them to cool in the liquid.
Grate 250g of frozen butter into a bowl. Add 400g of self-raising flour and gently mix through with your fingers so the butter is coated in flour.
Add 1 teaspoon of salt, 150g of white sugar and the zest from 1 lemon and mix to combine.
Drain the sultanas and add to the mix. Keep the soaking liquid for the sabayon.
Whisk 6 eggs with 1/4 cup of sour cream and 1/4 cup milk. Add this to the dry ingredients and mix to combine.
Butter the inside of your steaming tin then put in 1 tablespoon of plain flour and shake so it coats the butter.
Transfer the batter to the tin and smooth the top.
Cut a piece of baking paper to fit over the batter and cut a few slits in the top. Smooth this over the batter and put the lid on the tin.
In a large pot place a small ramekin or heatproof bowl inside and pour in boiling water to just cover it.
Place the steaming tin inside on top of the ramekin and put a lid on the pot.
Bring your water to a simmer and let the pudding steam for 90 to 120 minutes. Every half hour check the water level and add more boiling water if necessary.
Carefully remove the steaming tin and test to see if the pudding is cooked by putting a knife or skewer in. If it doesn’t come out clean then put the tin back to steam for another 10 or 20 minutes. (In the size tin I have this took 2 hours)
3 eggs (or 6 yolks)
150ml muscat (from soaking sultanas)
120g white sugar
Mix all ingredients together until completely combined.
Transfer to a saucepan and continuously stir on medium heat until the sabayon has thickened.
Serve a slice of spotted dick with the sabayon and a dollop of thick cream. Enjoy!
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!