Wanting to cook but needing a change of scenery, we packed our bags full of chopping boards, sharp knives, blenders, kitchen scales, ingredients and serving wares in preparation to invade the kitchen of our good friends at Latrobe St.
On the menu
Pear & almond tart served with chaicecream (just chai it!).
The night was thoroughly enjoyed by all, and we didn’t even mind coming home down a couple of wine glasses and forks.
1 quantity pasta dough (or 1 pkt wonton wrappers or fresh lasagne sheets)
2 large beetroot (about 180g), peeled
1 shallot, finely chopped
25g ground almonds
25g freshly grated parmesan cheese
1 tbsp olive oil
1/4 cup mint leaves, finely chopped
Salt & pepper
Add beetroot to a pot of boiling water (with enough water to cover them), cover, and cook for about 30 minutes, until soft. Remove from water and set aside to cool slightly.
When cool enough to handle, place beetroot in a bowl, add shallots, ground almonds, parmesan, olive oil and mint. Mash until mixture is smooth and well combined.
Roll out pasta dough (if using fresh dough) until it is about 1-2mm thick. Cut into 10cm x 10xm squares. Add a small teaspoon of beetroot mixture in the centre of the square. Brush edges of pasta with water, and fold in half diagonally. Then press far edges together to make a little parcel.
Repeat with remaining beetroot mixture.
To cook, have a plate ready to put the tortellini on. Heat a deep saucepan of water over the highest heat until it reaches a rolling boil. Add tortellini in batches (avoid over-crowding the water), and when the tortellini rise to the surface, they are ready.
Once all cooked, pour over the citrus butter sauce and serve.
Citrus butter sauce
1½ cup fresh orange juice
1/2 cup lemon juice
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
½ cup white wine
90g butter, cut into cubes
2 shallots, sliced finely diagonally
Combine orange and lemon juice and rind, and white wine in a saucepan over a medium-low heat. Simmer until reduced by half. Add butter and shallots and stir until melted, and simmer for a few minutes.
Puy lentil, feta & rocket salad
1 cup puy lentils
1 bay leaf
1 cup flat leaf parsley, chopped
1/3 cup mint, finely chopped
1 small red onion, finely chopped
1 Lebanese cucumber, cut into 6 strips lengthways, then cut into pieces
150g feta, cut into small cubes
handful of rocket leaves
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
salt & pepper
Cover lentils and bay leaf in a saucepan with 3 cups of water. Bring to boil then reduce to simmer for about 15 minutes, until tender but still firm. Drain excess water and remove bay leaf and set aside to cool.
In a large bowl, combine flat leaf parsley, mint, onion, feta and cooled lentils.
Mix together lemon juice, red wine vinegar, olive oil and salt and pepper to taste. Toss through salad.
We will happily invade your kitchen! Email us!