Matt-moran

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

Matt Moran’s Citrus-Cured Salmon Recipe

Save this recipe for Christmas: celebrity chef Matt Moran shares an elegant summer entrée of citrus-cured Yarra Valley salmon with caviar and baby beetroot from his show Paddock to Plate. Curing your own salmon is really straightforward, and is sure to impress guests around your table.

Serves 4-6

Ingredients

1 small side of salmon (about 900g), belly trimmed
150 g white sugar
100 g table salt
20 black peppercorns, coarsely crushed
20 coriander seeds, coarsely crushed
1 lemon rind, finely grated on a microplane
1 lime rind, finely grated on a microplane
1 orange rind, finely grated on a microplane
½ cup dill, finely chopped
1 tablespoon Dijon mustard
3 teaspoons white sugar
3 teaspoons rice wine vinegar
500 ml water
8 baby beetroot, small tender leaves trimmed and reserved

To serve
2 oranges, segmented
Handful of endive leaves
Crème fraiche
50 g Yarra Valley salmon caviar
Juice of ½ lemon
Extra-virgin olive oil, for drizzling
Salt and pepper

Method

1. Mix sugar, salt, crushed peppercorns and coriander seeds, citrus rinds and half the dill in a bowl to combine well. Spread half the curing mixture in the base of a tray large enough to fit the salmon snugly. Place salmon, skin-side down, in tray, then spread remaining curing mixture over the flesh, rubbing in as you go. Cover with plastic wrap and refrigerate to cure (you’ll need to cure for at least 12 hours for a light cure and up to 24 hours for a more intense cure).

2. To cook the baby beetroot, stir the sugar, vinegar and water in a saucepan over medium heat until sugar dissolves and then bring to the boil. Add the beetroot and simmer for 10-15 minutes or until tender. To check if ready, pierce with a skewer, then set aside to cool in the liquid. Drain beetroot and peel (use disposable gloves if you want to avoid stained hands), cut into halves and set aside.

3. Rinse curing mixture off the salmon under cold running water, pat dry thoroughly with absorbent paper. Remove pin-bones with fish tweezers, then spread mustard over salmon flesh with the back of a spoon. Scatter remaining dill over and press to cover.

4. To slice the salmon, starting at one end of the salmon fillet, cut straight down through the flesh with a thin sharp knife until you hit the skin, slicing at 2mm intervals (don’t cut all the way through, the flesh should still be attached to the skin). To remove the skin, cut down through the first incision then slice between the skin and the flesh, keeping your knife flat and cutting along to remove the skin in a single piece (discard skin).

5. To serve: arrange six or seven salmon slices on serving plates, divide beetroot among plates and scatter the orange segments, endive and baby beetroot leaves over the top. Dollop with crème fraiche and salmon caviar, then squeeze the lemon over the top, drizzle with olive oil, season to taste and serve.

Paddock to Plate airs on Wednesdays at 8.30pm, The Lifestyle Channel on Foxtel.

November 19, 2013

Matt Moran’s Porchetta Sliders with Apple Slaw Recipe

Matt Moran shares his mouth-watering porchetta sliders recipe from his new show Paddock to Plate. What’s better than juicy roast pork with a dollop of home-made applesauce, topped with a crunchy and refreshing apple slaw on soft dinner rolls? Don’t forget to serve each slider with a piece of crunchy crackling. They make great summer BBQ fare as well as a passed canapé for Christmas and New Years parties.

Paddock to Plate airs Wednesdays at 8.30pm on Foxtel’s The LifeStyle Channel.

Makes: 24 sliders

Ingredients

3 kg pork shoulder
1/3 cup table salt
24 dinner rolls, buttered

Porchetta mix

1/4 cup salt flakes
5 sprigs rosemary
1 bunch oregano
1 tablespoon fennel seeds, roasted
1 tablespoon white peppercorns
I head garlic, peeled
1/4 cup extra virgin olive oil
1/4 cup coconut oil

Apple slaw

1 apple, peeled and shredded
1/2 red onion, sliced thinly
1/4 white cabbage, shredded
1/4 red cabbage, shredded
2 carrots, grated
2 brussel sprouts, shredded
1/4 cup good quality mayonnaise
salt and pepper

Applesauce

4 apples, peeled, cored and cut in to quarters
1/4 cup cider

Method

1. To prepare pork, pour boiling water over the skin, and rub with table salt. Cover then refrigerate for 5 hours.

2. Preheat oven to 160⁰C. Rinse the salt off the pork and pat dry with kitchen paper. Place all of the porchetta mix ingredients (except the coconut oil) in a mortar and pestle and grind to a paste. Rub the paste all over the pork shoulder, and let the flavour infuse for at least 1 hour.

3. Brush the pork with the melted coconut oil before placing in the oven and cook slowly for 3 hours, occasionally brushing with more of the oil.

4. To make the applesauce, place the apple quarters and cider into a saucepan and simmer for 15 minutes or until the apples are tender. Blend the apples with a stick blender to make a smooth puree and set aside until ready to serve.

5. To make the appleslaw, shred the apple, and toss with the remainder of the appleslaw ingredients. Mix thoroughly and season to taste with salt and pepper

6. Once pork is cooked, remove from oven, cover with foil and leave to rest for 15 minutes. When rested, take the crackling off and chop in to small pieces, and then carve the pork.

7. To serve, spread the buttered dinner rolls with applesauce, then place the appleslaw onto the rolls and top with the pork and crackling. Serve immediately.

Read our Q&A with Matt Moran here!

November 11, 2013

Q&A with Celebrity Chef Matt Moran

Celebrity chef and leading restaurateur, Matt Moran, ditches the chef whites and embarks on a foodie adventure, that sees him get down and dirty, discovering some of the best produce and farmers the east coast of Australia has to offer in his brand new series, Paddock to Plate, on Foxtel’s Lifestyle Channel.

After 20-odd years in the industry, the series sees Matt encounter a few food ‘firsts’ – milking a fresh water salmon; spit roasting a rare breed black pig; facing his fear of bees and sharks; truffle hunting; making goat cheese; cooking and tasting ostrich for the first time.

Matt reveals to SHE’SAID’ why his journey of discovery was not only exciting but at times, an emotional one.

Do you think country folk make better chefs/cooks because they have more of an affinity with the land and produce?
Nope! The reason being, I grew up on the land and everyone says to me ‘Geez Matt, you’re a good cook. You must have that romantic story to tell about cooking alongside your Grandmother and your mother…’ But no. I grew up eating meat and three veg. My Grandmother – who was the most beautiful woman in the world, God bless her soul – I reckon she used to put the lamb roast on the day before I got there and the Brussels sprouts on three days before! I tell people I think I started cooking so I could actually get a decent meal!

In an ideal world, do you think all apprentice chefs should do a similar journey to what you have just done to discover where fabulous produce comes from & the passion of the people behind it?
No! I want to keep it all to myself (laughs). My food knowledge is probably better than average, I’ve been in the industry for over 25 years, I live, breathe all things food but the amount I learnt every day, whether it was big or little things, was unbelievable. I had been using this produce for years and sometimes you take it for granted, you really do. Doing this show, sparked something in my brain, my love for food has skyrocketed since.

The series really takes you back to your country roots. Was there any emotional moments for you?
I’m a big, beefy, boofy guy but there really were some emotional moments for me. Lola and Mal Orr, digging potatoes out of the ground at 70 years of age (Episode 3, Wednesday November 20), fifth-generation potato farmers with an annual income of 25 grand, sitting on land worth absolutely millions and millions of dollars. They could sell it, put the money in the bank and live off the interest for rest of their lives. When I asked them why they did it, they said “Because we love it!” That makes you emotional.

Going back to the farm I was born on in Tamworth (Episode 7, Wednesday December 18), that made me emotional.

Cooking all this amazing food made me emotional. It’s a feel-good show.

Every episode there are mind-blowing stories. The real heroes are the people I meet. Incredibly passionate human beings who love what they do. It’s not about the money, it’s about producing the best thing they can. It brought tears to my eyes. Professionally, it was the best 3 months of my life. I feel blessed and am incredibly grateful I got to do it.

Although you’ve been a chef for 25 or so years, the series introduced a few food ‘firsts’ for you…what was the most memorable or surprising?
It was bucket list stuff! Digging for truffles! Getting abalone off the bottom of Bass Strait! Making Holy Goat cheese, it goes on and on! Riding a horse in the Snowy Mountains and cooking the crew bacon and eggs over an open fire on the Snowy River. None stand out more than the other. Every episode was incredible.

Why is it important for Australian’s to know where their food comes from?
People want to know. It’s not a trend or fad. People want to know what they’re eating, where it comes from, how it was grown, whether it’s sustainable, whether it’s been looked after, whether it’s been killed properly. Brands are becoming more popular. People recognise brands and know what’s what. People’s food knowledge has improved a lot in 20 years.

Do you think the large supermarket chains have a lot to answer for?
I can’t go there…but what you’re seeing now, are people being independent. People like Peel Valley Milk in Tamworth, when they got deregulated, owner and dairy farmer Malcolm mortgaged himself to the hilt and built himself a factory. He’s got this super breed of Jersey cows – you put a fork in his cream and it stands up! He pasteurises the milk himself, he bottles the milk himself and he goes out and sells it himself. You can buy it for the same price – or even cheaper – than what you can buy milk at Coles or Woolworths. I am telling you, you don’t taste milk like that anywhere else. It’s incredible, it really is.

How can the average Australian shop and cook more seasonally and locally?
Farmers markets. Talk to the people who are actually growing it and doing it. Learn about what you’re eating. Find out what’s the best. And the folk growing it also often know how to cook it too!

The perception of small artisan producers is that their produce is expensive. For families on a budget, how would you encourage them to support local farmers/businesses and utilise the produce in their weekly meal planning?
I don’t think they’re more expensive. You’re helping them. Farmers certainly aren’t greedy.

If you are on a budget, what are the ‘must have’ pantry or fridge items you need to splash out on to improve the taste of your cooking?
You need a good oil, good butter and good salt. Coming into summer and BBQs, start using secondary cuts. Don’t get lamb chops, get a leg or a shoulder, bone it out, marinate it and whack that on the BBQ. It’s going to taste better and it’s not going to break the bank.

Did this journey improve you as a chef?
I think it improved me as a person! (laughs) I love food and I have done a lot of reality shows – and don’t get me wrong, I am grateful beyond belief for what those shows have done for me and my profile which helped me make Paddock to Plate – I wanted to get back to cooking. I am a cook. The integrity of the produce, these beautiful people and it’s shot beautifully.

Will we be seeing anything from the series on plates at Aria or Chiswick?
Chiswick maybe. It’s not Aria food. I tried to keep the integrity of what we were doing. It’s simple food. Everyone can relate to it, get something out of it and be able to do it themselves.

You only covered the east coast of Australia…do you have plans to venture further afield?
I am a very ambitious person – everyone knows that! I wouldn’t have seven restaurants and businesses if I wasn’t ambitious. When we looked at doing this series, we thought if this is successful, we need to carve Australia up. We did Victoria and a little of NSW in the first series. There’s Tassie, South Australia, Western Australia, Far North Queensland  and the Outback all needing a series of their own.

How do you find the time to do everything you do?
I am very lucky. I have a very understanding family. I have amazing people who have been with me for 15 years and believe in what I do, which allows me to go off and do those things. It all regenerates back into the businesses. People say ‘Well, Matt if you’re not at Aria, who’s cooking?’ and I say ‘The same people who cook when I am there!’ I was filming this in two week stints. It’s my love and my passion.

Christmas is just around the corner…what do we need to be putting on our tables to support local producers? What products/dishes from the series are perfect for Christmas?
The Tamworth episode (episode 7, Wednesday December 18) is a bit of a Christmas episode. We used Quast Turkeys. I am a traditionalist. I love turkey and ham with all the trimmings for Christmas. I cook all day in the kitchen on Christmas Day. Those Quast Turkeys were some of the best turkeys I’ve tasted in my life!

Paddock to Plate, starts Wednesday November 6 at 8.30pm, The Lifestyle Channel on Foxtel. 

November 6, 2013