“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!
“The smell and taste of food is amazing at bringing back memories. There are heaps of dishes my mum used to cook (and still cooks) that I remember growing up. A lot of them I still cook today. My favourite was always curried sausages. As an adult I cook it regularly and for me it must contain two important ingredients. Keens curry powder and sultanas. I usually use beef sausages but any variety will do, in fact the vegan version I did using store bought veggie snags worked brilliantly. I’m sure this recipe is quite different to mums, but it’s delicious and still brings back those childhood memories. Enjoy!”
You can find the video on my Musical Menus YouTube page.
“Like many people I grew up eating tinned baked beans for breakfast. It was an easy staple that filled you up and could be prepared in no time. The only problem with the tinned version is the amount of sugar it contains. For that reason (and because it’s delicious!) I started making my own version, playing around with different types of beans, herbs and seasonings. This recipe is where I landed, so when I decided to do a video to launch the Spotty Kites song “Say hello”, I decided to turn it into a breakfast pizza. We had a great time cooking in my kitchen with Lauren and Costa (check out the video on YouTube). I can’t wait to see if they try it for their families. Enjoy!”
You can find the video on my Musical Menus YouTube page.
Heat up a few tablespoons of olive oil in an oven proof covered dish and add a diced red onion, stirring until they start to soften. Dice the garlic and cook off with the onion.
Add 2 tablespoons of tomato paste and stir to cook of for a minute. Add 1 tablespoon of Dijon mustard and stir to combine.
Add 2 tins of tomatoes and the beans and stir for a few minutes.
Stir in the vegetable stock then add the salt, Tobacco, Worcestershire, red wine vinegar and white sugar.
Put a few sprigs of thyme in the mix and cover with the lid.
Bake in a 180c oven for 30 minutes.
Remove from the oven and stir in the diced green olives.
Serve on crusty bread topped with an egg. (You can freeze portions of the baked beans and defrost for meals later.)
Ingredients for Breakfast pizzas
Sprinkle – Parmesan, fresh basil and pine nuts
Put some parmesan, fresh basil and pine nuts in a food processor and blitz for a few seconds or until they make a crumble.
Lay the prosciutto on a baking tray and bake in a 180c oven for 7 minutes or until crisp.
Remove from the oven to cool. Increase the oven to 230c.
Cut 4 mini pizzas out of a pizza base. (You can also make a full pizza if you want to)
Top with the baked beans.
Top with the pizza cheese and a sprinkle of Parmesan cheese.
Bake in a 230c oven for 10 minutes.
Lightly oil a fry pan and gently crack the eggs into it. Reduce to a medium heat and cover the pan with a lid until the eggs are cooked. (2-3 minutes)
Remove the pizzas from the oven and place on a serving plate. Top with an egg and some prosciutto.
Sprinkle the crumble over the top and serve. Enjoy!
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!