Exciting New Recipes!
Learn the art of restaurant cooking at home with my personal favourite recipes!
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Seared smoked salmon, pea puree with crab apple and bacon salad (2 portions)
2* 75gm portions of cold smoked salmon
60ml pea puree
2 sliced cooked and slice bacon
2 crab apples poached
Peas defrosted
Micro salad
Kumara crisps
Slice the crab apples in half and slice fine two halves into julienne. Place in a bowl and retain the other halves, add to the bowl micro greens, sliced bacon some peas and kumara crisps. Season with a light dressing.
A hot oiled pan seared the salmon on both sides.
Place some pea puree on the plate, top with salmon, add the salad and garnish with half the apple.
To make - Cold smoked salmon:
1 salmon scaled and filleted (skin on) make up a mix of 1 part salt to 2 parts sugar.
Place a large sheet of tin foil on the bench, coast with a 1mm coating of salt/sugar mix, place one side of salmon on the salt, cover with the remaining salt and wrap up. Repeat with other side. Turn over twice during the 36 hour curing time.
Wash after the 36 hours and dry, leave uncovered in the fridge over night to dry. Cold smoke for 2 hours. Let stand overnight in the fridge and portion to required size
Pea puree:
200gm peas frozen
1 lt water salted and with a sprig of rosemary in it
Blanch and refresh peas in the water, use plenty of ice. Place in high speed blender and puree until smooth. Season to taste. Chill.
Crab apples:
500ml white wine
100gm sugar
1 vanilla pod
Saffron threads
15 crab apples
Peel crab apples
Bring to the boil, wine, sugar, vanilla and saffron. Place in the apples and gently simmer until just cooked.
Cool and chill
Kumara crisps
1 large kumara, peeled and using the peeler peel slices.
Deep fry at 150c until golden and crispy, drain and season with salt
Lamb sausage, kumara mash, confit onions, jus (2 portions)
2 * 100gm lamb sausages
200gm kumara mash
60gm confit onion
Jus
Micro greens for garnish
Heat a pan to a medium heat and oil, add the sausage and colour on one side, place ina 180deg oven and cook for 8 minute.
Heat kumara in the micro wave for 2-3 minutes until hot.
Heat jus
Heat onions in a little pot.
Place kumara on the plate, add some onion confit, add the sausage, finish with some warmed jus and micro grens
Lamb sausages
1kg lamb trim
1 tsp salt
½ tsp sugar
Pinch rosemary
Pinch sage
Pepper, ground black
2 cloves garlic
100ml ice water
Mix all together except the water and mince through a fine mincer plate, remove 250gm of meat and blend in a food processer until smooth with the water. Thoroughly mix both batches together and chill.
Using a sausage machine fill sausage casings so each sausage weighs around 100gm
Chill in fridge
Kumara mash
Bake gold kumara in the oven (180c) until soft (1 hour), peel and mix until a smooth puree, add olive oil and seasoning to taste.
Onion confit
2 Diced onions
50ml red wine
40gm sugar
20ml water
25 ml red wine vinegar
Make the sugar and water into a caramel, add the onions, wine and vinegar and reduce the heat.
Slowly cook on a low heat until all liquid is reduced.
For cooking two fifteens sasuages:
Lamb rosemary and garlic sasauges are thin style sasuages and only require 2-3 minutes on each side in a medium heat pan.
The pork sage and fennel sausages and the Venison and cherry sausages require 4-5 minutes each side until just cooked. as with the lamb try not to over cook them as they are just plike the pork sausages and do not have binders or fillers. Treat them like a good piece of meat and cook them with care.
The chorizo are hot smoked and just need heating through, thou they are really good sliced and tossed through pasta or salads also they are great used in stews and cassoulets..
Our air dried beef is best eaten with a little bread, thou also great on sandwiches, platters. Other wise try using it like we do on our local favroute entree with truffled potato and a poached egg.
Try our house made products availbale on our "take home menu" next time you dine at twofifteen.
Currently availbale are
Duck and Porcini
Hot smoked chorizo
Lamb rosemary and garlic sausages
Pork sage and fennel sausages
Air dried beef (sliced in 100gm packed)
Chicken garlic + herb
Venison and dried Cherry
House cured Bacon in 250gm Packets
Pork sausage + kumara salad
2-3 large Kumara peeled and diced in small cubes (800gm)
50ml olive oil
125gm crème fraiche
12 Cherry tomatoes (halved)
1 red onion finely sliced (100gm)
1 Spring onion, finely sliced
200gm chopped sautéed pork sage and fennel sausages
In a large pan sauté the kumara over a medium heat until coloured and cooked through, season with salt and pepper.
In a large bowl add the crème fraiche, cherry tomatoes, red onion, spring onion and the sautéed sausages. Season lightly, add the kumara and mix gently.
Serve on platter on large bowl.
Serves 6-8
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Cold Smoked Akaroa Salmon w/ Mango & Azuki Dressing, Poached Apples, Rocket and croutes.
320g Cold smoked Akaroa Salmon
16 Croutes
Rocket leaves
Dressing recipe
70g Mango, diced
70g Azuki Beans, cooked
1 tsp Coriander, chopped
1 Medium shallot, thinly sliced
½ Red chilli, deseeded & chopped
50ml Olive Oil
50ml Canola Oil
25ml White Wine Vinegar
1 pinch Sugar
Salt & Pepper to taste
Combine all the above into a bowl, season well.
1 Apple, peeled & sliced
100ml White Wine
30g Sugar
1 pinch Saffron
Bring to a boil the wine, sugar and saffron then poach the apple until tender, 3-5 minutes. Leave to cool.
To plate lay the salmon on the plate, dress with the dressing, garnish with a few slices of apples, 4 croutes, and top with some rocket leaves.
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Herb Risotto
Basic rice mix
Short grain rice 250 gm
White wine 100 ml
Vegetable stock 350 ml
Butter 10 gm
Onion 75 gm
Basic herb sauce
Onion 75 gm
Butter 10 gm
Fresh herbs (parsley, sage,
coriander, etc) 30 gm
Spinach, blanched and dried 100 gm
Cream 150 ml
Milk 100 ml
Vegetable stock 100 ml
Salt and pepper to taste
White wine 100 ml
Parmesan and butter to finish
In one pot sweat 75gm onion in 10gm of the butter
once softened add the rice and stir for a minute
add the white wine, and cook until reduced
continue cooking and slowly add the rest of the stock until the rice is firm to the bite
cool rice by spreeding on a tray and placing in the fridge
In another pot sweat the 75 gm onion in 10gm of the butter until soft
add the white wine and vegetable stock, reduce by two thirds
add the cream and milk, bring to a boil and remove from heat
add the fresh herbs to infuse until mix is cold then add the spinach
puree the mixture until smooth
to make risotto combine equal parts of rice to sauce mix and heat. Once hot add
parmesan, butter and season to taste, if too thick thin with a little water