Celebrity-chef

Famous Gnocchi Recipe By Matt Moran

Celebrity chef Matt Moran needs no introduction. Since opening his flagship two-hat ARIA Restaurant in Sydney in 1999, the entrepreneur has gone from strength to strength. A highlight was 2012 with the opening of two new venues, CHISWICK restaurant in Woollahra and Riverbar & Kitchen in Brisbane. Oh, and did we mention he was also awarded GQ magazine’s Chef of the Year.

Matt Moran’s Famous Gnocchi

Ingredients

360 g gnocchi

½ butternut pumpkin, peeled

½ bunch sage

30 g pecorino, grated

30 g salted butter, diced

30 ml vegetable oil

salt and pepper

Gnocchi

1 ½ kg pontiac potatoes

150 g plain flour

2 egg yolks

rock salt

Method

1. Preheat the oven to 180°C.

2. To prepare the gnocchi, spread the rock salt on a baking tray and lay the potatoes on top. Place the tray in the oven for approximately 40 minutes until tender. Remove from the oven and scrape out the inside of the potatoes. Mash the potato and then pass through a sieve. Combine the flour, eggs and salt with the potato and work into a dough. Roll the dough in a sausage shape (approximately 2cm in diameter). Cut the dough into 2cm wide discs.

3. Add the gnocchi to salted, boiling water. Cook until the gnocchi rises to the surface and then scoop out and refresh in iced water. Drain the gnocchi and then toss with a little bit of olive oil. Peel and deseed the butternut pumpkin and then dice into 1cm squares. Blanch in salted, boiling water for approximately 3 minutes, refresh in ice water and then drain.

4. Heat the vegetable oil in a frying pan and then add in the pumpkin and seasoning. Cook until the pumpkin is caramelised and then remove. In the same pan, add in the gnocchi and caramelise until golden. Season to taste. Stir in diced butter until it starts to turn into a nutty brown colour. Add in the sage and remove from the heat. To serve, arrange the gnocchi and pumpkin on a plate. Drizzle over the nutty butter and then garnish with the sage leaves and freshly grated pecorino.

April 8, 2014

Maggie Beer’s Bacon, Walnut and Pear Salad Recipe

One of our favourite celebrity chefs Maggie Beer shares a delicious salad recipe combining ripe pears with crunchy walnuts and golden, crispy bacon. It makes the perfect dinner party entrée or light lunch.

Ingredients
2 Tbsp (40mls) extra virgin olive oil
2 ripe pears
½ cup walnuts
6 rashers belly bacon
4 strips lemon zest
3 Tbsp (60mls) vino cotto
1 cup rocket leaves
1 Tsp (5mls) lemon juice
Sea salt and cracked black pepper

Method
1. Peel, core and slice the pears into 1/8’s. Cut the bacon into 3 cm pieces.

2. Heat the olive oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.

3. Add the whole walnuts and toss through.

4. Continue to cook until the pears are golden and the bacon crispy.

5. Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.

6. Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.

What’s your favourite salad recipe?

September 3, 2013