CELEBRITY
MASTERCLASS

SALMON, ASPARAGUS AND BRIE QUICHE

Serves 8

Ingredients:

250gm Plain Flour

125gm unsalted butter, diced

50ml cold water

200gm salmon fillet, cut into strips

1 bunch asparagus, trimmed

100g Brie, sliced

1 whole egg

4 egg yolks

300ml thickened cream

1 tsp flat parsley, finely chopped

Salt and pepper

Method:

In a food processor, process the flour and butter until it resembles coarse breadcrumbs.

With the motor running, add the cold water and continue to process until the pastry comes together. Wrap and rest for 15 minutes.

Roll the pastry into a rectangular shape to 5mm thick and large enough to line a 35cm x 12 cm rectangular tart tin with a removable base. (or you could use a 28cm round tin)

Lightly oil the tart tin and line with the pastry, pressing firmly into the sides. Cut off any overhanging pieces by rolling the rolling pin over the top of the tin.

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Prick the base of the pastry with a fork, line with baking paper and fill with uncooked rice or beans.

Bake the pastry for 15 minutes at 180°C. Gently lift out the baking paper with the rice in it.

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Whisk together the egg, yolks, cream, parsley, salt and pepper.

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Arrange the salmon and asparagus in the tart shell and pour over the egg mixture.

Arrange the slices of Brie on top of the egg mixture.

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Bake at 160ºC for approximately 30 minutes (the egg mixture should be just set).

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Allow to cool slightly before cutting.

POTATO GNOCCHI, SLOW ROASTED PORK BELLY, BRASSICAS AND BLACK GARLIC

Serves 4

Ingredients:

600gm boneless, skin on pork belly

500ml chicken stock

2 bay leaves

4 cloves garlic, whole

1 tsp fennel seeds

500gm unwashed Sebago potatoes

150gm(approx.) plain flour

pinch nutmeg

salt and pepper

1 onion, diced

1 clove garlic, sliced

1 tbs olive oil

100gm Brussels sprouts, finely sliced

1 bunch kale, roughly torn

1 cup cauliflower florets

1 bunch brocolini, roughly chopped

50gm Parmesan, grated

50gm black garlic, sliced

Method:

Place pork belly in a deep roasting tray, sprinkle with salt and scatter over the bay leaves, garlic cloves and fennel seeds.

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Pour on the chicken stock and cover with two layers of foil.

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Cook at 120° C for 4 hours.

Remove from the oven and drain off the liquid.

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Press the pork belly between two trays and refrigerate until cold. Once chilled, remove the skin and cut into 2cm dice.

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Refrigerate the liquid until set, then scrape off the fat and discard.

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Peel and dice the potatoes and boil in salted water until soft.

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Pass through a fine sieve and gently mix in the flour, nutmeg, salt and white pepper.

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Roll into 2cm diameter logs and cut each into 1.5cm pieces.

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Mark each piece of gnocchi with the back of a fork on both sides.

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Blanch the gnocchi in boiling water for around 2 minutes, or until it rises to the surface. Refresh in iced water, drain and set aside.

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Sauté the onion and garlic in a large frypan until soft.

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Add the brassicas and fry until lightly coloured.

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Add the pork belly its cooking liquid and heat through.

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Add the gnocchi and Parmesan and simmer for 2 minutes.

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Spoon into a serving bowl and garnish with slices of black garlic.

PROFITEROLES, VANILLA BEAN CUSTARD AND CHOCOLATE SAUCE

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Makes 24

Ingredients:

250ml water

80gm butter

150gm plain flour

4 eggs

500ml milk

1 vanilla bean, split and scraped

6 egg yolks

100gm castor sugar

60gm cornflour

50gm butter

250ml thickened cream, whipped

100gm dark chocolate

½ cup thickened cream

Method:

Preheat oven to 200 C.

Bring water and butter to the boil in a medium saucepan.

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Mix in flour with a wooden spoon and stir over the heat for 3 – 4 minutes.

Transfer to a mixing bowl and allow to cool for 10 minutes.

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Whisk in eggs and mix until you have a smooth glossy paste that holds its shape.

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Pipe or spoon heaped teaspoons of mix onto a tray lined with baking paper.

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Bake for 15 minutes, then allow to cool slightly in the oven before removing.

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Poke a hole in the bottom of each profiterole and return to the oven on low to dry the insides.

Heat milk and vanilla bean until almost boiling.

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Whisk together the egg yolks, sugar and cornflour and slowly whisk in the hot milk.

Return the mixture to the saucepan and stir over a medium heat until it boils and thickens.

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Transfer to a bowl, cover with glad wrap and chill.

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Once cold fold in whipped cream and transfer to a piping bag.

In a clean dry bowl over a saucepan of water, heat the cream and chocolate together until the chocolate melts. Stir well.

Fill each profiterole with custard and drizzle with chocolate sauce.

THE DETAILS

WHEN

Saturday 6yth September 2019
10:30am-1:30pm

WHERE

Goondiwindi State High School
3 Sandhurst Street
Goondiwindi QLD 4390

DRESS CODE

Casual with covered shoes
BYO apron

TICKETS

$90 per person