Talking TV: Jamie's Kitchen Australia
Saw the advertisement, 'Jamie's Kitchen Australia' which will be filmed in Melbourne will start on Channel 10, Thursday 14, September at 7.30pm. Chef Tobie Puttock apparently will host the show. It will be the fourth Restaurant Fifteen (after London, Amsterdam & Cornwall) and the first outside Europe. Can't wait!
Chef Tobie Puttock is currently one of the regular chefs appearing on the TV show ‘Ready Steady Cook’ here in Australia. He used to appear on the morning TV ‘Good Morning Australia with Bert Newton’ last year. His recipes were available online on the TEN network website after each episode went to air. However these recipes are no longer available now that the morning show has been cancelled at the end of last year and been replaced by 9am with David and Kim this year. As a rule, I usually prefer not to re-post recipes from other websites, but since they are no longer available online, I’m making them available here temporarily, also as safe-keeping for myself.
As most of you know, my computer crashed earlier this year and I lost a lot of recipes that I downloaded previously, so it was very lucky I was able to rescue these recipes after the crash as they were in WORD format and not destroyed.
Fritelli di Ricotta
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 3/12/04
Serves 4
[Ingredients]
Fresh ricotta, about 300g (3 handfuls)
Plain flour for dusting
2 eggs for egg wash
1 litre vegetable oil
Caster sugar for dusting
Powdered cinnamon for dusting
Honey
Vanilla ice-cream
[Preparation]
1. Heat the oil in a heavy based pot. You can tell when the oil is hot enough by sprinkling a pinch of flour into the oil. If the flour looks to be frying it’s ready to go. Reduce the heat until ready to go.
2. Break the ricotta into twelve equal sized pieces with your fingers. Dust the ricotta chunks in flour and then cover with egg wash.
3. Carefully drop the egg-washed ricotta into the oil and fry and until golden brown (you may need to increase the temperature of the oil). Once the ricotta is golden brown on all sides remove from the oil with a slotted spoon and drain on absorbent paper.
4. Put the ricotta into a bowl and sprinkle with cinnamon and sugar, toss the ricotta so that all sides are coated.
5. Place three pieces of ricotta on each plate, drizzle honey to taste over the top and serve with ice cream.
Funghi Fritti with Basil Aioli
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 25/7/05
[Ingredients]
About 250g wild mushrooms
Vegetable oil for frying
For the batter:
150g plain flour
Pinch of salt
1 egg, separated
1 tablespoon extra virgin olive oil
Cold water
For the Aioli:
2 egg yolks
Teaspoon mustard
About 200ml extra virgin olive oil
Basil, washed and beaten to a paste in a mortar and pestle
Juice of half a lemon
Sea salt and freshly cracked pepper
[Preparation]
1. To make the batter, sift the flour into a bowl and make a hollow in the centre, add the egg yolk and the olive oil.
2. Whisk in enough cold water to make a thick but smooth and fluid batter. Set aside for at least thirty minutes.
3. Just before you need the batter beat the eggwhite until stiff and gently fold into the batter.
4. To make the aioli, whisk the egg yolks with the mustard and slowly pour in the olive oil while constantly whisking. Once all the oil has been added, fold in the basil and squeeze in the lemon juice and season to taste.
5. Clean the mushrooms with a little brush and trim the roots.
6. Tear the mushrooms into quarters and then dip them in the batter.
7. Heat the oil to frying temperature and fry the mushrooms in batches until golden in colour.
8. Drain on kitchen paper and serve hot with aioli.
Gorgeous Salad of Broccolini, Mozzarella, Lemon, Anchovy and Rocket
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 14/3/05
Serves two
[Ingredients]
1 bunch broccolini (sprouting broccoli)
6 anchovies (preferably salted anchovies)
1 large mozzarella or 6 bocconcini
1 lemon
Pinch of salt
Pinch of sugar
Handful of rocket
Salt/pepper
Extra virgin olive oil
Freshly chopped chilli
[Preparation]
1. Slice half of the lemon into super thin slices and slay flat on a plate. Sprinkle a little sugar and salt over the top of the sliced lemons.
2. Blanch the broccolini in boiling salted water for a couple of minutes. Once the broccoli is cooked remove from the boiling water and refresh in cold water to stop the broccolini from cooking any further.
3. Break the mozzarella into four pieces and place on the two plates. Put the broccolini into a mixing bowl and dress with olive oil, a squeeze of lemon juice and salt and pepper, toss well and lay over the mozzarella. Now put the sugared lemon, anchovy, chilli and rocket into the mixing bowl with a little more olive oil and toss, being careful not to bruise the rocket.
4. Scatter the dressed rocket, anchovy and lemon over the broccoli and mozzarella and serve immediately.
Little Zucchini Fritters, Gravalax and Horseradish Crème Fraîche
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 21/2/05
This is a fantastic little starter or afternoon snack, its preparation time is only about ten minutes, so it’s great for those on the go.
Fresh horseradish has a bit of a kick to it, so best taste as you go and if you don’t like horseradish you can always use a good sour cream. These fritters work with many other ingredients such as smoked salmon, smoked trout and prosciutto.
Creme fraîche is pronounced 'krem fresh'. It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurised cream with a special bacteria. In France, where it originated, the cream is unpasteurised so it naturally contains the bacteria necessary to make crème fraîche. The butterfat content varies (usually 30%), as there is no set standard so you will find every brand tastes a little differently. Crème fraîche can be found in specialty food stores and some grocery stores although it is quite expensive.
Creme fraîche is used in both sweet and savoury dishes. Makes a wonderful topping for fresh berries, cobblers and puddings.
Serves two
[Ingredients]
1 (or two small) fresh zucchini
2 egg yolks
5 mint leaves, roughly torn
5 basil leaves, roughly torn
Tablespoon grated Parmesan cheese
6 slices gravalax, smoked salmon or flaked smoked trout
Tablespoon of olive oil
Fresh horseradish
Small tub of crème fraîche (about 200mL)
1 lemon
1/2 bunch fresh chives, chopped as finely as you can
[Preparation]
1. I always get the crème fraîche done first so the horseradish has time to mingle with the crème fraîche, so spoon the crème fraîche into a bowl and grate some horseradish into the crème fraîche to taste. Cut the lemon in half and squeeze the juice in with the crème fraîche, crack a little pepper in and stir well. Cover and place in the fridge.
2. Now for the fritters, use a cheese grater to grate all the zucchini into a bowl (watch your fingers). Add in the egg yolks, herbs, grated Parmesan and a little salt and pepper. Now we are ready to cook. Place a non-stick fry pan on a medium heat and add the oil. Wave your hand over the pan and when you can feel that it is starting to heat up, use a spoon to dollop in a heaped tablespoon of the zucchini mixture, pat the mix down with the spoon so it’s about ½cm in height and it should be about 8-10cm in width (like a little pikelet). At a medium heat it should take about 2-4 minutes to cook each side depending on the size, basically once it’s nice and bronze flip it over with a spatula. Once the first fritter is ready place it into a pre-heated oven to keep it warm whilst you cook the rest of the mix.
3. Once all the fritters are ready (you should have about four) arrange them between two plates and drape the gravalax over the top followed by a big dollop of the horseradish crème fraîche and finely scatter your chives over and serve immediately.
Ricotta al Forno
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 2/5/05
Serves 6
[Ingredients]
500g good quality ricotta cheese
2 handfuls fresh basil
1 handful fresh mint
1 handful continental parsley
100ml double cream
2 eggs
Sea salt and freshly cracked pepper
150g freshly grated Parmesan
12 black olives, stoned and roughly chopped
[Preparation]
1. Preheat the oven to about 190°C.
2. Coat a 30cm spring-release tin with a little butter and parmesan.
3. Put the herbs into a food processor with the cream and half the ricotta and blend until bright green. Add the remainder of the ricotta and cream and then add the eggs one by one. Season with the salt and pepper and the rest of the parmesan.
4. Spoon the mix into the greased tin and scatter the olives over the top and bake in a preheated oven for about 20minutes.
5. The tart will rise and have a brown crust but still be a little soft in the centre. Serve immediately.
Roman-Style Veal Cutlet (Saltimbocca alla Romana)
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 23/5/05
[Ingredients]
8 small veal cutlets
8 slices prosciutto
12 sage leaves
50g butter
7 tbsp Marsala
Salt and freshly cracked pepper
[Preparation]
1. Lay the prosciutto flat. Season the veal on both sides and place a sage leaf on both sides.
2. Place each piece of veal on a piece of prosciutto and wrap the prosciutto around the veal so it is encased.
3. Heat the butter in pan and fry the veal over a medium heat on both sides.
4. After a couple of minutes, add the Marsala and simmer until the meat is tender (about 8 minutes).
5. Remove veal from pan and serve on a plate.
6. Add a small amount of water to the pan and give it little jiggle to let the juices marry together.
7. Pour over the meat and serve immediately.
Seared Tuna Carpaccio
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 4/4/05
Serves 4
[Ingredients]
400g tuna (preferably the tail end)
1 tbsp freshly picked thyme
Salted capers (rinsed in cold water to remove the salt)
Fresh chilli, finely sliced
10 leaves parsley
6 leaves mint
2 limes
Extra virgin olive oil
Best quality and freshly cracked pepper
[Preparation]
1. Drizzle some olive oil onto a large plate and roll the tuna in the oil so that it coats the entire tuna. Sprinkle the thyme over the oiled tuna so that it is evenly distributed over the fish, use your hands to pat the thyme onto the tuna so it doesn't fall off.
2. Pre-heat a pan, grill, BBQ or griddle pan so that it’s super hot. Sear the tuna for about a minute on all sides, it should be cooked about a centimetre in on all sides and still very rare in the middle. Remove from the heat and allow to rest for a couple of minutes.
3. Slice the tuna into thin slices (about 5mm thick). If you can’t slice like a sushi chef don't worry, slice as thin as possible and when the fish is on the plate use your fingers to push down and thin the tuna out.
4. In a bowl bring together the mint and parsley and dress with a little extra virgin olive oil and a squeeze of lime juice. Scatter the dressed leaves, capers and the finely chopped chilli over the tuna. Finish with a little extra virgin and cracked pepper.
5. Serve immediately.
Spaghetti al Limone
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 18/4/05
This recipe is a typical dish from Genoa in Italy. Genoa (like many parts of Italy) claims to have the most fragrant basil. If you have a lemon tree or have access to lemons that have not been sprayed, a little grated lemon zest in the sauce is wonderful.
Serves 6
[Ingredients]
250g spaghetti
Sea salt and freshly cracked pepper
Juice of 3-4 lemons
150ml extra virgin olive oil
150g freshly grated Parmesan cheese
2 handfuls of torn basil leaves
[Preparation]
1. Cook the spaghetti in boiling salted water. While the spaghetti is cooking we can make the sauce.
2. Beat the lemon juice with the olive oil, and then add the Parmesan until thick and creamy.
3. The Parmesan will melt into the mixture as a result of the acids in the lemon juice. Season with salt and pepper and add more lemon juice to taste.
4. Once the spaghetti is ready, drain thoroughly and add the spaghetti to the sauce. Use some tongs to fold the spaghetti through the sauce so that all the spaghetti is coated with the lovely sauce. Finally toss the spaghetti with the torn basil and serve immediately.
Spaghetti Carbonara
Recipe prepared by TOBIE PUTTOCK & GINO D'ACAMPO as featured on ‘GMA with Bert Newton’, TEN Network Australia, 17/6/05
Pasta Dough
[Ingredients]
450g flour (preferably type "00" pasta flour, if not, plain flour)
3 medium free-range organic eggs
Good pinch of salt
[Preparation]
1. Sift the flour and the salt onto a clean bench and make a hollow in the centre. Break the eggs into the hollow and use a fork to gradually mix the eggs into the flour. Be careful not to break the wall of flour, as the eggs will run out.
2. Once all the flour and eggs have combined, use your hands to bring it together and knead it by pushing downward and pushing forward with the heel of your palm. Fold the dough in half and turn it a little and repeat the kneading.
3. Repeat this process for about 10 minutes until the dough is smooth and is not sticking to the surface. If you find that the dough is too moist add a little extra flour.
4. Rest the pasta for at least 30 minutes before rolling it out. You can either use a pasta machine or a rolling pin to roll the pasta into thin sheets.
Carbonara
[Ingredients]
500g spaghetti
4 egg yolks
3 handful pancetta (diced)
100g salted butter
Handful of Parmesan cheese (grated)
Salt & pepper to taste
[Preparation]
1. Cook the pasta in salted boiling water until al dente.
2. In a saucepan, slowly shallow-fry the pancetta in the butter until very crispy.
3. Drain the pasta and add to the cooked pancetta. Immediately add the eggs yolks, season with salt and pepper and stir very well until you have a creamy texture.
4. Add the Parmesan cheese and serve immediately.
Tagliatelle with a Quick Sausage Ragu
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 6/6/05
Serves 4
[Ingredients]
160g fresh or dried tagliatelle
2 tablespoons olive oil
1 onion, peeled and diced
3 garlic cloves, peeled and diced
3 spicy Italian pork sausages, skin removed
1 tablespoon freshly chopped rosemary
1 bay leaf
Dried chilli, to taste
80ml red wine
About 400g-tin peeled plum tomatoes
Sea salt and freshly ground parmesan
Small handful parsley, washed and finely chopped
80g freshly grated parmesan
[Preparation]
1. Heat two tablespoons of olive in a large pan, gently sauté the diced onion and garlic for a couple of minutes before adding the chopped rosemary.
2. Once the onion starts to become transparent and without colour, crumble in the sausage and stir to combine all the ingredients.
3. When the sausage meat starts to brown, add the wine and allow to almost completely evaporated before adding the tomato.
4. Cook the sauce for about fifteen minutes.
5. While the sauce is cooking, you can start to cook the pasta, remember if it is dried pasta it will probably take 10-12 minutes to cook so you should get it on just after you have added the tomatoes to the sauce. If you are using freshly rolled tagliatelle it will take about a minute to cook.
6. When the pasta is ready, drain out the water and add the pasta to the sauce. Place the pan with the sauce over a gentle heat and warm the pasta with the sauce.
7. Once the pasta has absorbed the majority of the liquid in the sauce add the parsley, season to taste and splash in some good extra virgin olive oil.
8. Serve and finish with freshly grated parmesan.
Tagliatelle with Fresh Tomatoes, Sardines, Parsley and Cold Pressed Olive Oil
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 19/11/04
This pasta is super easy to make, try and get filleted sardines as they can be a bit fiddly to fillet if you are not familiar with doing it. It’s important to remember that because this dish is simple it relies on the quality of the ingredients. I like to make the pasta fresh but you will get a good result using dried pasta too.
Cold pressed olive oil means that the olives are not heated prior to pressing. When the olives are heated more oil is released however the quality of the oil is not as superior when pressed cold. Olives should be pressed within 24 hours of picking; the result will differ from different producers.
Serves 4
[Ingredients]
8 sardines, filleted
1 stick celery (finely diced)
2 shallots (finely diced)
2 cloves garlic (finely chopped)
2 punnets cherry tomatoes (deseeded)
½ bunch Continental parsley (roughly chopped, keep chopped stalks separate)
1 fresh chilli (optional)
Extra virgin olive oil (supermarket brand like Bertolli or Colavita)
Extra virgin cold pressed olive oil (very best quality, like Cobram Estate or Joseph)
[Preparation]
1. Put some water on to boil in a pot big enough to cook all of the pasta. The bigger the pot the better.
2. Place the shallots, garlic, chilli, parsley stalks and the celery with a couple of tablespoons of the extra virgin olive oil. This needs to be cooked on a very low heat for about twenty minutes as so not to colour.
3. Once the shallots etc. are really soft, turn the heat off and add in the tomatoes and the sardines. Cover with a little more oil and allow to cool.
4. Plunge the pasta into the boiling water, give it a little stir. Place the pan with the sardines back onto a very low heat, remember that the sauce is ready and just needs to be re-heated. Once the pasta is ready, drain off the water and add to the pasta. Use some tongs to fold through the sauce, add in the rest of the pasta and season to taste.
5. Serve immediately.
Zurich Style Veal with Rosti
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 9/5/05
[Ingredients]
Rosti:
About 1kg potatoes
1 onion, finely sliced
Salt and freshly cracked pepper
Oil
Zurich Veal:
1 onion, finely sliced
300g mushrooms, washed and finely sliced
600g veal, preferably from the leg. Sliced into thin strips
Flour
50g butter
1 glass white wine
1 small container thickened cream (about 300mL)
Salt and pepper
Finely chopped parsley
[Preparation]
Rosti:
1. Cook the potatoes in their skins in boiling salted water.
2. Once the potatoes are easily pierced with a knife remove them from the water and refresh in cold water.
3. Grate the cooked potato into a large bowl and add the onion, pinch of salt and cracked pepper and mix thoroughly.
4. Heat the oil in a pan, add the potatoes, and press them down to form a little cake.
5. Fry until the underside is brown, then with the help of spatula flip it over and fry on the other side.
Zurich Veal:
1. Heat half the butter in a pan. Lightly dust the veal in the flour and sear it in the pan, as soon as it starts to colour remove it from the pan.
2. Add in the remainder of the butter, fry the onion until transparent, add the mushrooms and cook for a couple of minutes.
3. Add in the wine and cream and bring to a boil and then add the veal. Cook further for a minute and add the parsley, salt and pepper and serve immediately.
Chef Tobie Puttock is currently one of the regular chefs appearing on the TV show ‘Ready Steady Cook’ here in Australia. He used to appear on the morning TV ‘Good Morning Australia with Bert Newton’ last year. His recipes were available online on the TEN network website after each episode went to air. However these recipes are no longer available now that the morning show has been cancelled at the end of last year and been replaced by 9am with David and Kim this year. As a rule, I usually prefer not to re-post recipes from other websites, but since they are no longer available online, I’m making them available here temporarily, also as safe-keeping for myself.
As most of you know, my computer crashed earlier this year and I lost a lot of recipes that I downloaded previously, so it was very lucky I was able to rescue these recipes after the crash as they were in WORD format and not destroyed.
Fritelli di Ricotta
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 3/12/04
Serves 4
[Ingredients]
Fresh ricotta, about 300g (3 handfuls)
Plain flour for dusting
2 eggs for egg wash
1 litre vegetable oil
Caster sugar for dusting
Powdered cinnamon for dusting
Honey
Vanilla ice-cream
[Preparation]
1. Heat the oil in a heavy based pot. You can tell when the oil is hot enough by sprinkling a pinch of flour into the oil. If the flour looks to be frying it’s ready to go. Reduce the heat until ready to go.
2. Break the ricotta into twelve equal sized pieces with your fingers. Dust the ricotta chunks in flour and then cover with egg wash.
3. Carefully drop the egg-washed ricotta into the oil and fry and until golden brown (you may need to increase the temperature of the oil). Once the ricotta is golden brown on all sides remove from the oil with a slotted spoon and drain on absorbent paper.
4. Put the ricotta into a bowl and sprinkle with cinnamon and sugar, toss the ricotta so that all sides are coated.
5. Place three pieces of ricotta on each plate, drizzle honey to taste over the top and serve with ice cream.
Funghi Fritti with Basil Aioli
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 25/7/05
[Ingredients]
About 250g wild mushrooms
Vegetable oil for frying
For the batter:
150g plain flour
Pinch of salt
1 egg, separated
1 tablespoon extra virgin olive oil
Cold water
For the Aioli:
2 egg yolks
Teaspoon mustard
About 200ml extra virgin olive oil
Basil, washed and beaten to a paste in a mortar and pestle
Juice of half a lemon
Sea salt and freshly cracked pepper
[Preparation]
1. To make the batter, sift the flour into a bowl and make a hollow in the centre, add the egg yolk and the olive oil.
2. Whisk in enough cold water to make a thick but smooth and fluid batter. Set aside for at least thirty minutes.
3. Just before you need the batter beat the eggwhite until stiff and gently fold into the batter.
4. To make the aioli, whisk the egg yolks with the mustard and slowly pour in the olive oil while constantly whisking. Once all the oil has been added, fold in the basil and squeeze in the lemon juice and season to taste.
5. Clean the mushrooms with a little brush and trim the roots.
6. Tear the mushrooms into quarters and then dip them in the batter.
7. Heat the oil to frying temperature and fry the mushrooms in batches until golden in colour.
8. Drain on kitchen paper and serve hot with aioli.
Gorgeous Salad of Broccolini, Mozzarella, Lemon, Anchovy and Rocket
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 14/3/05
Serves two
[Ingredients]
1 bunch broccolini (sprouting broccoli)
6 anchovies (preferably salted anchovies)
1 large mozzarella or 6 bocconcini
1 lemon
Pinch of salt
Pinch of sugar
Handful of rocket
Salt/pepper
Extra virgin olive oil
Freshly chopped chilli
[Preparation]
1. Slice half of the lemon into super thin slices and slay flat on a plate. Sprinkle a little sugar and salt over the top of the sliced lemons.
2. Blanch the broccolini in boiling salted water for a couple of minutes. Once the broccoli is cooked remove from the boiling water and refresh in cold water to stop the broccolini from cooking any further.
3. Break the mozzarella into four pieces and place on the two plates. Put the broccolini into a mixing bowl and dress with olive oil, a squeeze of lemon juice and salt and pepper, toss well and lay over the mozzarella. Now put the sugared lemon, anchovy, chilli and rocket into the mixing bowl with a little more olive oil and toss, being careful not to bruise the rocket.
4. Scatter the dressed rocket, anchovy and lemon over the broccoli and mozzarella and serve immediately.
Little Zucchini Fritters, Gravalax and Horseradish Crème Fraîche
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 21/2/05
This is a fantastic little starter or afternoon snack, its preparation time is only about ten minutes, so it’s great for those on the go.
Fresh horseradish has a bit of a kick to it, so best taste as you go and if you don’t like horseradish you can always use a good sour cream. These fritters work with many other ingredients such as smoked salmon, smoked trout and prosciutto.
Creme fraîche is pronounced 'krem fresh'. It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurised cream with a special bacteria. In France, where it originated, the cream is unpasteurised so it naturally contains the bacteria necessary to make crème fraîche. The butterfat content varies (usually 30%), as there is no set standard so you will find every brand tastes a little differently. Crème fraîche can be found in specialty food stores and some grocery stores although it is quite expensive.
Creme fraîche is used in both sweet and savoury dishes. Makes a wonderful topping for fresh berries, cobblers and puddings.
Serves two
[Ingredients]
1 (or two small) fresh zucchini
2 egg yolks
5 mint leaves, roughly torn
5 basil leaves, roughly torn
Tablespoon grated Parmesan cheese
6 slices gravalax, smoked salmon or flaked smoked trout
Tablespoon of olive oil
Fresh horseradish
Small tub of crème fraîche (about 200mL)
1 lemon
1/2 bunch fresh chives, chopped as finely as you can
[Preparation]
1. I always get the crème fraîche done first so the horseradish has time to mingle with the crème fraîche, so spoon the crème fraîche into a bowl and grate some horseradish into the crème fraîche to taste. Cut the lemon in half and squeeze the juice in with the crème fraîche, crack a little pepper in and stir well. Cover and place in the fridge.
2. Now for the fritters, use a cheese grater to grate all the zucchini into a bowl (watch your fingers). Add in the egg yolks, herbs, grated Parmesan and a little salt and pepper. Now we are ready to cook. Place a non-stick fry pan on a medium heat and add the oil. Wave your hand over the pan and when you can feel that it is starting to heat up, use a spoon to dollop in a heaped tablespoon of the zucchini mixture, pat the mix down with the spoon so it’s about ½cm in height and it should be about 8-10cm in width (like a little pikelet). At a medium heat it should take about 2-4 minutes to cook each side depending on the size, basically once it’s nice and bronze flip it over with a spatula. Once the first fritter is ready place it into a pre-heated oven to keep it warm whilst you cook the rest of the mix.
3. Once all the fritters are ready (you should have about four) arrange them between two plates and drape the gravalax over the top followed by a big dollop of the horseradish crème fraîche and finely scatter your chives over and serve immediately.
Ricotta al Forno
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 2/5/05
Serves 6
[Ingredients]
500g good quality ricotta cheese
2 handfuls fresh basil
1 handful fresh mint
1 handful continental parsley
100ml double cream
2 eggs
Sea salt and freshly cracked pepper
150g freshly grated Parmesan
12 black olives, stoned and roughly chopped
[Preparation]
1. Preheat the oven to about 190°C.
2. Coat a 30cm spring-release tin with a little butter and parmesan.
3. Put the herbs into a food processor with the cream and half the ricotta and blend until bright green. Add the remainder of the ricotta and cream and then add the eggs one by one. Season with the salt and pepper and the rest of the parmesan.
4. Spoon the mix into the greased tin and scatter the olives over the top and bake in a preheated oven for about 20minutes.
5. The tart will rise and have a brown crust but still be a little soft in the centre. Serve immediately.
Roman-Style Veal Cutlet (Saltimbocca alla Romana)
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 23/5/05
[Ingredients]
8 small veal cutlets
8 slices prosciutto
12 sage leaves
50g butter
7 tbsp Marsala
Salt and freshly cracked pepper
[Preparation]
1. Lay the prosciutto flat. Season the veal on both sides and place a sage leaf on both sides.
2. Place each piece of veal on a piece of prosciutto and wrap the prosciutto around the veal so it is encased.
3. Heat the butter in pan and fry the veal over a medium heat on both sides.
4. After a couple of minutes, add the Marsala and simmer until the meat is tender (about 8 minutes).
5. Remove veal from pan and serve on a plate.
6. Add a small amount of water to the pan and give it little jiggle to let the juices marry together.
7. Pour over the meat and serve immediately.
Seared Tuna Carpaccio
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 4/4/05
Serves 4
[Ingredients]
400g tuna (preferably the tail end)
1 tbsp freshly picked thyme
Salted capers (rinsed in cold water to remove the salt)
Fresh chilli, finely sliced
10 leaves parsley
6 leaves mint
2 limes
Extra virgin olive oil
Best quality and freshly cracked pepper
[Preparation]
1. Drizzle some olive oil onto a large plate and roll the tuna in the oil so that it coats the entire tuna. Sprinkle the thyme over the oiled tuna so that it is evenly distributed over the fish, use your hands to pat the thyme onto the tuna so it doesn't fall off.
2. Pre-heat a pan, grill, BBQ or griddle pan so that it’s super hot. Sear the tuna for about a minute on all sides, it should be cooked about a centimetre in on all sides and still very rare in the middle. Remove from the heat and allow to rest for a couple of minutes.
3. Slice the tuna into thin slices (about 5mm thick). If you can’t slice like a sushi chef don't worry, slice as thin as possible and when the fish is on the plate use your fingers to push down and thin the tuna out.
4. In a bowl bring together the mint and parsley and dress with a little extra virgin olive oil and a squeeze of lime juice. Scatter the dressed leaves, capers and the finely chopped chilli over the tuna. Finish with a little extra virgin and cracked pepper.
5. Serve immediately.
Spaghetti al Limone
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 18/4/05
This recipe is a typical dish from Genoa in Italy. Genoa (like many parts of Italy) claims to have the most fragrant basil. If you have a lemon tree or have access to lemons that have not been sprayed, a little grated lemon zest in the sauce is wonderful.
Serves 6
[Ingredients]
250g spaghetti
Sea salt and freshly cracked pepper
Juice of 3-4 lemons
150ml extra virgin olive oil
150g freshly grated Parmesan cheese
2 handfuls of torn basil leaves
[Preparation]
1. Cook the spaghetti in boiling salted water. While the spaghetti is cooking we can make the sauce.
2. Beat the lemon juice with the olive oil, and then add the Parmesan until thick and creamy.
3. The Parmesan will melt into the mixture as a result of the acids in the lemon juice. Season with salt and pepper and add more lemon juice to taste.
4. Once the spaghetti is ready, drain thoroughly and add the spaghetti to the sauce. Use some tongs to fold the spaghetti through the sauce so that all the spaghetti is coated with the lovely sauce. Finally toss the spaghetti with the torn basil and serve immediately.
Spaghetti Carbonara
Recipe prepared by TOBIE PUTTOCK & GINO D'ACAMPO as featured on ‘GMA with Bert Newton’, TEN Network Australia, 17/6/05
Pasta Dough
[Ingredients]
450g flour (preferably type "00" pasta flour, if not, plain flour)
3 medium free-range organic eggs
Good pinch of salt
[Preparation]
1. Sift the flour and the salt onto a clean bench and make a hollow in the centre. Break the eggs into the hollow and use a fork to gradually mix the eggs into the flour. Be careful not to break the wall of flour, as the eggs will run out.
2. Once all the flour and eggs have combined, use your hands to bring it together and knead it by pushing downward and pushing forward with the heel of your palm. Fold the dough in half and turn it a little and repeat the kneading.
3. Repeat this process for about 10 minutes until the dough is smooth and is not sticking to the surface. If you find that the dough is too moist add a little extra flour.
4. Rest the pasta for at least 30 minutes before rolling it out. You can either use a pasta machine or a rolling pin to roll the pasta into thin sheets.
Carbonara
[Ingredients]
500g spaghetti
4 egg yolks
3 handful pancetta (diced)
100g salted butter
Handful of Parmesan cheese (grated)
Salt & pepper to taste
[Preparation]
1. Cook the pasta in salted boiling water until al dente.
2. In a saucepan, slowly shallow-fry the pancetta in the butter until very crispy.
3. Drain the pasta and add to the cooked pancetta. Immediately add the eggs yolks, season with salt and pepper and stir very well until you have a creamy texture.
4. Add the Parmesan cheese and serve immediately.
Tagliatelle with a Quick Sausage Ragu
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 6/6/05
Serves 4
[Ingredients]
160g fresh or dried tagliatelle
2 tablespoons olive oil
1 onion, peeled and diced
3 garlic cloves, peeled and diced
3 spicy Italian pork sausages, skin removed
1 tablespoon freshly chopped rosemary
1 bay leaf
Dried chilli, to taste
80ml red wine
About 400g-tin peeled plum tomatoes
Sea salt and freshly ground parmesan
Small handful parsley, washed and finely chopped
80g freshly grated parmesan
[Preparation]
1. Heat two tablespoons of olive in a large pan, gently sauté the diced onion and garlic for a couple of minutes before adding the chopped rosemary.
2. Once the onion starts to become transparent and without colour, crumble in the sausage and stir to combine all the ingredients.
3. When the sausage meat starts to brown, add the wine and allow to almost completely evaporated before adding the tomato.
4. Cook the sauce for about fifteen minutes.
5. While the sauce is cooking, you can start to cook the pasta, remember if it is dried pasta it will probably take 10-12 minutes to cook so you should get it on just after you have added the tomatoes to the sauce. If you are using freshly rolled tagliatelle it will take about a minute to cook.
6. When the pasta is ready, drain out the water and add the pasta to the sauce. Place the pan with the sauce over a gentle heat and warm the pasta with the sauce.
7. Once the pasta has absorbed the majority of the liquid in the sauce add the parsley, season to taste and splash in some good extra virgin olive oil.
8. Serve and finish with freshly grated parmesan.
Tagliatelle with Fresh Tomatoes, Sardines, Parsley and Cold Pressed Olive Oil
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 19/11/04
This pasta is super easy to make, try and get filleted sardines as they can be a bit fiddly to fillet if you are not familiar with doing it. It’s important to remember that because this dish is simple it relies on the quality of the ingredients. I like to make the pasta fresh but you will get a good result using dried pasta too.
Cold pressed olive oil means that the olives are not heated prior to pressing. When the olives are heated more oil is released however the quality of the oil is not as superior when pressed cold. Olives should be pressed within 24 hours of picking; the result will differ from different producers.
Serves 4
[Ingredients]
8 sardines, filleted
1 stick celery (finely diced)
2 shallots (finely diced)
2 cloves garlic (finely chopped)
2 punnets cherry tomatoes (deseeded)
½ bunch Continental parsley (roughly chopped, keep chopped stalks separate)
1 fresh chilli (optional)
Extra virgin olive oil (supermarket brand like Bertolli or Colavita)
Extra virgin cold pressed olive oil (very best quality, like Cobram Estate or Joseph)
[Preparation]
1. Put some water on to boil in a pot big enough to cook all of the pasta. The bigger the pot the better.
2. Place the shallots, garlic, chilli, parsley stalks and the celery with a couple of tablespoons of the extra virgin olive oil. This needs to be cooked on a very low heat for about twenty minutes as so not to colour.
3. Once the shallots etc. are really soft, turn the heat off and add in the tomatoes and the sardines. Cover with a little more oil and allow to cool.
4. Plunge the pasta into the boiling water, give it a little stir. Place the pan with the sardines back onto a very low heat, remember that the sauce is ready and just needs to be re-heated. Once the pasta is ready, drain off the water and add to the pasta. Use some tongs to fold through the sauce, add in the rest of the pasta and season to taste.
5. Serve immediately.
Zurich Style Veal with Rosti
Recipe prepared by TOBIE PUTTOCK as featured on ‘GMA with Bert Newton’, TEN Network Australia, 9/5/05
[Ingredients]
Rosti:
About 1kg potatoes
1 onion, finely sliced
Salt and freshly cracked pepper
Oil
Zurich Veal:
1 onion, finely sliced
300g mushrooms, washed and finely sliced
600g veal, preferably from the leg. Sliced into thin strips
Flour
50g butter
1 glass white wine
1 small container thickened cream (about 300mL)
Salt and pepper
Finely chopped parsley
[Preparation]
Rosti:
1. Cook the potatoes in their skins in boiling salted water.
2. Once the potatoes are easily pierced with a knife remove them from the water and refresh in cold water.
3. Grate the cooked potato into a large bowl and add the onion, pinch of salt and cracked pepper and mix thoroughly.
4. Heat the oil in a pan, add the potatoes, and press them down to form a little cake.
5. Fry until the underside is brown, then with the help of spatula flip it over and fry on the other side.
Zurich Veal:
1. Heat half the butter in a pan. Lightly dust the veal in the flour and sear it in the pan, as soon as it starts to colour remove it from the pan.
2. Add in the remainder of the butter, fry the onion until transparent, add the mushrooms and cook for a couple of minutes.
3. Add in the wine and cream and bring to a boil and then add the veal. Cook further for a minute and add the parsley, salt and pepper and serve immediately.
posted by SeaDragon @ 30.8.06
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