Cluster 9.3 Recipes

Cluster 9 * SITHCCC036 Prepare meat dishes * SITHCCC037 Prepare seafood dishes Recipes

Table of Contents MEAT Recipes ................................................................................................................................................... 4 Recipe 1 .............................................................................................................................................................. 4 Beef Olive .......................................................................................................................................................... 4 Recipe 2 .............................................................................................................................................................. 5 Thai Beef Salad .................................................................................................................................................. 5 Cooking Steak & Degrees of Doneness ............................................................................................................. 7 Recipe 3 .............................................................................................................................................................. 8 Venison - Ragoût de cerf hongrois ..................................................................................................................... 8 Recipe 4 .............................................................................................................................................................. 9 Braised Ox Cheek served with Soft Polenta ...................................................................................................... 9 Recipe 5 ............................................................................................................................................................ 11 Hazelnut Crusted Lamb Cutlets served with Sweet Potato Puree & Green Beans .......................................... 11 Recipe 6 ............................................................................................................................................................ 13 Lamb Brochettes with Tzatziki ........................................................................................................................ 13 Recipe 7 ............................................................................................................................................................ 14 Sticky Bourbon Pork Ribs ................................................................................................................................ 14 Recipe 8 ............................................................................................................................................................ 15 Blanquette de Veau à L’Ancienne .................................................................................................................... 15 Recipe 9 ............................................................................................................................................................ 17 Pork, Rabbit & Pistachio Terrine ..................................................................................................................... 17 Recipe 10 .......................................................................................................................................................... 19 Rabbit kidney, prune and pancetta pie ............................................................................................................. 19 Recipe 11 .......................................................................................................................................................... 21 Lamb’s fry ........................................................................................................................................................ 21 Recipe 12 .......................................................................................................................................................... 22 Kangaroo Burgers with Apple, Fennel & Celery Slaw .................................................................................... 22 SEAFOOD Recipes .......................................................................................................................................... 24 Recipe 1 ............................................................................................................................................................ 24 Silver Whiting Paupiettes with Parsley & Garlic ............................................................................................. 24 Recipe 2 ............................................................................................................................................................ 25 Mediterranean Fish En Papillote ...................................................................................................................... 25 Recipe 3 ............................................................................................................................................................ 26 Salmon Ceviche ............................................................................................................................................... 26 Recipe 4 ............................................................................................................................................................ 27 Filo Fish Parcels served with Dill Cream Sauce .............................................................................................. 27 Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 2 of 34

MEAT Recipes Recipe 1 Beef Olive Source: Vanessa Mei Ling Wiedenmann – Hospitality Consultant & Trainer Serves 2 Portions Prep & Cooking Time: 60mins Ingredients Fresh white breadcrumbs 3/4 cup Semi-dried tomatoes, roughly chopped 1/4 cup Grated parmesan cheese 1/4 cup Basil leaves, finely shredded 2 tbsp. Toasted pine nuts 1 tablespoons Egg, beaten 1 Topside steaks (thaw if necessary) 2 thin (220g each) Streaky bacon 2 slices Olive oil 1 tablespoon Beef (or chicken) stock 1 cup Cooking twine 2 x 30cm pieces Method 1. Combine breadcrumbs, semi-dried tomato, parmesan, basil, pine nuts, egg and salt and pepper in a bowl. 2. Cut each steak in half crossways. Place a piece of steak between 2 sheets plastic wrap. Using a meat mallet, pound until very thin. 3. Place another sheet of plastic wrap on the bench and place the 2 slices of bacon onto it, leaving at le3ast 10cm between each slice. Then lay the beaten beef steak on top 4. Spoon 2 tablespoons of the bread mixture onto one end of steak. Fold in sides and roll up. Repeat with remaining steaks and bread mixture. Then truss each piece with cooking twine. 5. Heat oil in a large frying pan over medium-high heat. Cook the beef olives for 2 to 3 minutes or until browned. Transfer to a plate. 6. Pour stock into pan. Bring to the boil. Return beef olives to pan. Reduce heat to medium-low. Simmer, turning occasionally, for 10 minutes or until cooked through. Transfer beef to a plate. Cover with foil. 7. Increase heat to high. Simmer sauce for 5 minutes or until thickened slightly. Remove cooking twine. Place beef olives on plates. Spoon over sauce and serve with steamed vegetables, if desired. Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 4 of 34

Recipe 2 Thai Beef Salad Source: Chef Vanessa Wiedenmann; Hospitality Consultant & Trainer Makes 2 Portions Prep & Cooking Time: 60mins Ingredients Thick-cut porterhouse steak 1 x 200g Salt and freshly ground black pepper Vegetable oil Garlic cloves, peeled and bashed with the flat part of a knife or by hand 1 ½ Rosemary sprigs 2-3 Lemon zest (use a vegetable peeler) 1 strip Lemon juice 25 ml (approx. 1 lemon) Ketjap Manis 1 tbsp. Bean sprouts 1 cup Mint leaves ½ cup Coriander leaves ½ cup Spring onions, finely sliced 1 Shallot, finely sliced 1 Bird’s eye chilli, deseeded & finely sliced ½ Large white cabbage leaves 2 For the Roasted Rice: Jasmine rice 50 g Sea salt ½ tbsp. For the Nam Jim Dressing: Long red chilli, deseeded & roughly chopped 1 Coriander roots, washed 2 Garlic cloves, roughly chopped 1 Fresh ginger, peeled, roughly chopped 1 cm piece Fish sauce 1.5 tbsp. Lime juice 1.5 tbsp. Palm sugar ½ heaped tbsp. Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 5 of 34

Cooking Steak & Degrees of Doneness Method It is recommended for the Thai beef salad to cook your steak ‘Medium rare’ 1. Place a heavy-bottomed frying pan over a high heat, and then add a thin layer of olive oil. Heat until the oil is smoking hot. 2. Season the steaks with a little salt and place them away from you in the hot pan for 15–20 seconds. Then turn the steaks over and fry for a further 15–20 seconds. Repeat this, turning the steaks, for 2– 3 minutes. Remove from the pan and allow to rest on a wire rack, set over a plate to catch the juices, for 5 minutes. 3. Remove the pan from the heat and discard most of the oil (but don’t clean the pan). Allow the pan to cool for a few minutes, and then pour in 120 g olive oil. Add the garlic and sprigs of rosemary to the oil. Rub the strips of lemon zest between your index and thumb to release the oils and add them to the pan too. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice. 4. Strain this dressing through a sieve and add any juices from the steak. 5. Slice the steaks thinly (5 mm wide) with a sharp knife. Season with salt and freshly ground pepper. 6. Follow the recipe for the Thai beef salad. Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 7 of 34

Recipe 3 Venison - Ragoût de cerf hongrois Prep & Cooking Time: 3hours Ingredients 4 Pax 10 Pax Venison – leg meat cut into 3 cm cubes 1kg 2.5 kg Flour - plain 30 g 75 g Salt 7.5g 22.5 g Pepper 2.5g 7.5g Butter 30 g 75 g Brown onion - Macédoine 250 g 650 g Garlic - crushed 15 g 40 g White wine - dry 500 ml 1.125ml Sugar 25g 70 g. Paprika 10 g 25 g Juniper berries 8 20 Allspice berries - whole 2 5 Bay leaf 1 3 Method : 1. Preheat oven to 150 0 c 2. Combine the flour, a third of each salt and pepper and mix well. Add the venison and coat all the pieces well. Discard remaining flour. 3. Melt the butter in a Dutch oven over a medium heat. Add the venison, onion and garlic; sauté for 5 min, browning the venison on all sides. Deglaze the pan with the white wine to loosen the brown bits. 4. Add the remaining salt and pepper, paprika, juniper berries, allspice berries and bay leaves. Bring to a boil. 5. Cover and bake at 150 0 c for 3 hours or until the venison is tender. Remove the berries and bay leaves before serving Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 8 of 34

Method Skip step one for the purposes of finishing this dish in one day. 1. Put ox cheeks, garlic, thyme, wine, bay leaf, onion, celery, carrots and clove into a bowl; cover and refrigerate 1–2 days. 2. Transfer ox cheeks to a plate, reserving marinade. Pat ox cheeks dry and season with salt and pepper. Melt butter add oil in a 5L Dutch oven over medium-high heat. Working in batches, add ox cheeks and cook, turning, until browned, about 8 minutes. Transfer ox cheeks to a plate. 3. Heat oven to 160˚C. Add reserved marinade to pot along with beef and chicken stock and boil for 5 minutes remove any scum. Nestle ox cheeks in liquid and cover them with a sheet of parchment paper cut to fit the inside of the pot. 4. Cover pot, transfer to oven, and cook, turning ox cheeks at the 1.5-hour mark add the Eshallots , cook until tender, about 3-4 hours total. 5. Using a slotted spoon, transfer ox cheeks and Eshallots to a plate and cover with aluminum foil and place in a warm area. Skim fat from surface of the cooking liquid. Set a fine strainer over a 1-2ltr. Saucepan and strain cooking liquid, discarding solids. Bring to a boil over high heat and reduce until liquid has thickened and coats the back of a spoon, about 5 minutes season if needed set aside. For the Soft Polenta: 1. In heavy based medium sized pot, bring the milk, chicken stock and butter to a very gentle simmer. 2. Rain in the polenta whilst whisking vigorously and turn down to simmer stir regularly with a wooden spoon for approximately 5 minutes. 3. After 5 minutes, add cheese. Combine well. 4. Season to taste and serve with Braised ox cheeks, braised Eshallots and reduced sauce. 5. Garnish with parsley or chervils sprigs Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 10 of 34

Recipe 5 Hazelnut Crusted Lamb Cutlets served with Sweet Potato Puree & Green Beans Source: Vanessa Mei Ling Wiedenmann – Hospitality Consultant & Trainer Serves 4 Portions Prep & Cooking Time: 45mins Ingredients Lamb rack 600g Parsley, chopped 20g Marjoram, chopped 20g Thyme, chopped 10g Bread (a day old) 200g Olive oil 100ml Hazelnuts, chopped 120g Eggs, beaten 2 Flour for dusting Salt to taste Butter 100g For the Sweet Potato Mash Sweet potato, peeled and diced 500g Butter 50 grams Olive oil 50 ml Freshly ground sea salt & pepper For the Green Beans: Fresh green beans 200 grams Method Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 11 of 34

Recipe 6 Lamb Brochettes with Tzatziki Serves 4 People Prep & Cooking Time: 30mins Ingredients Skewers, soaked in warm water 8 lemon juice 4 Tbsp. dried oregano 1 tablespoon Garlic clove chopped finely 1 Rosemary chopped 1 sprig white pepper 1/2 teaspoon lamb rump, diced into 3cm cubes 400g Method 1. Combine lemon juice, oregano, garlic, rosemary and pepper in a large bowl. Add lamb and turn to coat. Cover and marinate for 30 minutes. 2. Make tzatziki: Peel and halve cucumber lengthways. Scrape seeds from centre and discard. Grate cucumber. Place in a sieve. Cover and stand over a bowl for 30 minutes to drain. Combine cucumber, yoghurt, garlic and 1/2 teaspoon salt in a bowl. Cover. Refrigerate until ready to serve. 3. Drain lamb, reserving marinade. Thread 4 pieces’ lamb onto each skewer. 4. Preheat a skillet plate on medium-high heat. Lightly grease barbecue plate. Cook skewers, turning and basting with marinade, for 8 to 10 minutes for medium or until cooked to your liking. Place skewers on a platter. Sprinkle with 1/4 teaspoon salt and drizzle with 1 1/2 tablespoons lemon juice. Serve lamb skewers with tzatziki and Greek salad. Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 13 of 34

Recipe 7 Sticky Bourbon Pork Ribs Source: Chef Vanessa Wiedenmann; Hospitality Consultant & Trainer Serves 2 Portions Prep & Cooking Time: 3.5 hours Ingredients American-style pork spare ribs 500 gm. For the Bourbon Marinade: Canned whole tomatoes 135 gm. Brown sugar 50 gm. Barbecue sauce 45 ml Tomato sauce 40 ml Kentucky bourbon 45 ml Apple cider vinegar 45 ml Worcestershire sauce 20 ml Soy sauce 20 ml Method 1. For the Bourbon Marinade: Process tomato in a food processor to a coarse pulp. Transfer to a bowl, add remaining ingredients, and whisk to combine. 2. Place ribs in a non-reactive container, pour over marinade, cover and refrigerate overnight. 3. Preheat oven to 150C. Transfer ribs and sauce to two baking dishes, spreading in a single layer, then roast, covered and basting occasionally, until tender (3 hours). Remove ribs from marinade and set aside. 4. Transfer marinade to a saucepan, cook over medium heat until reduced to a glaze (10-20 minutes). Preheat a char-grill pan over medium-high heat and grill ribs, turning and basting with reserved marinade, until glazed, charred and sticky (15 minutes). Slice ribs and serve hot. Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 14 of 34

Method : 1. Make the bouquet garni consisting of the celery, parsley stalks, bay leaves, and thyme sprigs, tied together with some cooking twine. Stud the brown onion with the cloves. 2. In a heavy saucepan, place the veal and cover with water by 2 inches (you may want to season the veal with salt before this step). Simmer for 10 minutes. Pour the water and veal through a strainer. Rinse off the veal and clean out the heavy saucepan. 3. Return the veal to the heavy saucepan and add the chicken stock to cover the veal by 2cm. Bring the veal to a simmer. Skim any remaining scum from the surface. Once the scum has subsided, add the clove studded onion, carrot, and bouquet garni. Season the sauce lightly with salt. Cover with the lid slightly ajar and cook the veal at a simmer for 1 hour to 1 hour and 15 minutes. 4. While the veal is cooking, cook the onions: Peel the onions and cut a cross in the root end. Place the onions, a 60-300ml of the stock from the cooking veal, 10 – 50g of butter, and a pinch of salt in a sauce pan. Cover and lightly simmer for 50 minutes. 5. When the veal is finished cooking, pour the contents through a strainer into a bowl. Return the veal to the heavy saucepan and discard the vegetables. In a sauce pan, over medium heat, melt 20 – 100g of butter and then whisk in 15-75g of flour. Cook for 1 minute. Off heat, whisk in the stock from the veal and any remaining liquid from the onions once they have finished. Simmer the mixture for 10 minutes. 6. Sprinkle the mushrooms with a few drops of lemon juice. Add the mushrooms to the sauce mixture and simmer for another 10 minutes. Check the seasoning of the sauce. 7. Pour the sauce into the saucepan with the veal. Add 1/3 of the cream. Cook over a medium heat for 5 min 8. In a small bowl, combine the egg yolks and remaining cream to create a liaison. Whisk in 50 – 80 ml of the hot sauce from the veal, and then add the mixture back into the saucepan. Simmer for a few min to warm contents. 9. Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 16 of 34

Recipe 9 Pork, Rabbit & Pistachio Terrine Source: Chef Vanessa Wiedenmann; Hospitality Consultant & Trainer Serves 6 Portions Prep & Cooking Time: 3 hours Ingredients White rabbit -boned (thaw if necessary) 1 about 1.2kg Cognac (or a good quality brandy) 100 ml Pork belly, coarsely minced (thaw if necessary) 100 gm. Veal shoulder, coarsely minced (thaw if necessary) 100 gm. Pork fat, cut into ½ cm dice and blanched 50 gm. Pistachios, blanched and peeled 75 gm. Olive oil 1 tbsp. Small onion, finely chopped 1 Clove garlic, crushed 1 Bunch thyme, leaves picked 1/3 Sea salt and freshly ground white pepper Thinly sliced prosciutto (or smoked streaky bacon) 500 gm. To Serve: Cornichons and Crusty Bread Method Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 17 of 34

Recipe 10 Rabbit kidney, prune and pancetta pie https://www.maggiebeer.com.au Serves 6 Prep & Cooking Time: 3 hours Ingredients Lemons 2 Prunes pitted 10 Farmed rabbits 2 x 1.4 Kg Extra virgin olive oil 50ml Fresh thyme leaves 2 tbsp. Freshly ground black pepper 1/4 tsp. Unsalted butter 30g Pancetta 3 slices Large brown onion 2 Verjuice 50ml Chicken Stock very reduced 250ml Fresh flat leaf parsley chopped 1 tbsp. Unbleached plain flour 1 tsp. Free range egg 1 Milk 1 tbsp. Sour cream pastry Sour cream 125ml Plain flour 250g Unsalted butter chilled 200g Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 19 of 34

To make the pastry: Dice the butter, and then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes. To make the pie 1. Zest and Juice the lemons. Put the prunes and lemon juice in a bowl with half the lemon zest and soak them overnight, or microwave on high for 2 minutes. Chop each reconstituted prune into 4 pieces. Cut the front and back legs away from the rabbits and remove the kidneys and livers from the saddles. Set the saddles aside for another dish. Put the rabbit legs, kidneys and livers into a flat glass dish with the remaining lemon zest and the olive oil, thyme, sage and pepper. Toss and leave to marinate for a minimum of 1 hour. 2. Melt butter in a deep, heavy-based frying pan and gently seal the roughly chopped kidneys and livers, then remove and set aside. Seal the rabbit pieces in the same pan, then remove from the pan and set aside. Roughly chop the pancetta and cut each omen into sixths, then add these to the pan and cook until caramelised. Return the rabbit to the pan and deglaze it with the Verjuice. Turn the heat down, then stand the pan on a simmer pad and simmer very gently for 20 minutes, with the lid slightly ajar. Remove the pan from the heat and set aside to rest for 30 minutes. 3. Take the meat off the bones and cut it into 1.5cm dice, then combine with the kidney and liver (this should make about 31/ cups). Toss With the ingredients in the pan over a gentle heat. Add the prunes and lemon juice, the reduced stock and the parsley, then season with salt and pepper - the gentle heating of all the ingredients combines the flavours beautiful. 4. Make a paste (roux) with the flour and 1 heaped teaspoon butter. (Ideally. I'd prefer to remove the rabbit meat before thickening the sauce. If you don't feel up to this, just remember to be very careful while incorporating the roux so that you don't overcook the meat.) Bring the pan back to a fast simmer and slowly 'whisk in the paste in small amounts to thicken the mixture. Remove from the heat and allow to cool 5. Line 6 small pie dishes, such as dariole moulds, leaving a lip, and cut lids to fit. Refrigerate the pastry cases and lids for 20 minutes. Divide the filling between the chilled pastry cases. Lightly mix the egg and milk, and then brush this over the pastry lids. Position the lids egg-side down on the pies. Using a fork, press down around the edge of each pie to seal and trim away any excess pastry. Refrigerate the pies while heating the oven to 200°C. 6. Stand the pies on a baking tray and egg-wash the lids. Bake for 30-40 minutes until golden brown. Remove from the oven and allow to rest for 5 minutes before turning out. Student copy Cluster 9 Version 12 Copyright Pax Institute CRICOS No. 03152D RTO No. 22207 Page 20 of 34