eccobistro recipes

ecco bistro :: eating out restaurants brisbane queensland australia

http://www.eccobistro.com/ [25/08/2002 12:02:07 PM]


100 boundary st (cnr adelaide st), brisbane qld 4000 australia (directions)phone +61 7 3831 8344 fax +61 7 3831 8460

email [email protected] by phone or fax only

http://www.eccobistro.com/index2.html [25/08/2002 12:05:20 PM]

http://www.eccobistro.com/menframe.html

https://bne054u.webcentral.com.au/vs67933_secure/order.htm

http://www.eccobistro.com/proframe.html

http://www.eccobistro.com/eveframe.html

http://www.eccobistro.com/presframe.html

http://www.eccobistro.com/newsframe.html

mailto:[email protected]


Philip Johnson's e'cco:recipes from an Australian bistro

Philip's first cookbook, "Philip Johnson's recipes from an Australian bistro - e'cco", has experienced phenomenal success and is currently in it's fourth print run, and Random House Australia's best selling cookbook.

The much anticipated and simply titled second edition "Philip Johnson's more recipes from an Australian bistro - e'cco2" has now been released. The book showcases a selection of starters and desserts, emulating the simple and pure flavours that have become synonymous with Philip and e'cco.

To order a copy click here.

So many of our e'cco clients have asked about a recipe, or wondered out loud how we thought of this or that combination, that I thought it was time I shared my ideas more widely through a book and on this website.

The recipes you'll find here and in my cookbook are true to the spirit of e'cco. They feature familiar and delicious ingredients, requiring consistently good quality if you're going to achieve the most rewarding results.

Note: Recipe pictures are for illustrative purposes only and may not match recipe exactly.

new potato gnocchi, gorgonzola, spinach & pine nuts. As demonstrated on Fresh, Channel Nine, 22 August 2002.

caramelised rum bananas with toasted banana bread

chicken tenderloin with baked sweet potato, chorizo, coriander & chilli jam.

salad of veal shank, roast garlic, beetroot & red wine vinegar

salad of spinach, peas, mint & goats' curd

salad of crab, green pawpaw, chilli, lime & cashews

new baked parmesan & thyme tart with red onion jam

new fresh peaches, macerated cherries & honey champagne cream

espresso cognac mousse with crisp almond bread(as demonstrated at the Sunday Mail & Commonwealth Bank Home & Design Show October 2001)

risotto of spanner crab, fennel & chilli.

panna cotta with charred mango cheeks.

http://www.eccobistro.com/recframe.html (1 of 2) [25/08/2002 12:06:18 PM]









roast garlic and chicken terrine, cornichons & salsa verde.

lemon delicious pudding served with fresh raspberries & lemon curd.

finger foodfresh fig, gorgonzola & prosciutto.

goat's cheese and mustard fruit on charred sourdough.

(Note: Check back for new recipes.)

100 boundary st (cnr adelaide st), brisbane(directions)

phone +61 7 3831 8344fax +61 7 3831 8460

reservations by phone or fax only

news | menu | profile | recipes | events | press | home

http://www.eccobistro.com/recframe.html (2 of 2) [25/08/2002 12:06:18 PM]







Potato gnocchi, gorgonzola, spinach &

pine nuts.

As Demonstrated on Fresh, Channel Nine22 August, 2002

serves 6

Potato Gnocchi

■ 750g bintje potatoes (or similar dry,starchy potato)

■ 150g bakers flour

■ 1 egg, lightly beaten

■ 50g parmesan, freshly grated

■ pinch nutmeg, freshly grated

■ maldon sea salt

■ freshly ground black pepper

Sauce

■ 2 tbls olive oil■ 100g shallots

(french), sliced

■ 3 cloves garlic, sliced

■ ½ cup dry white wine

■ 300ml cream■ 150-200g

english spinach, stems removed

■ 80g italian

Gnocchi

Steam the potatoes until tender, cool a little, then peel and pass through a mouli or sieve – you should have 500g cooked potatoes. Fold flour into the potatoes, then gently stir in the egg, parmesan, and nutmeg. Season to taste with salt and pepper. Do not overwork the mixture or gnocchi will be tough.

To shape gnocchi, roll mixture into cylindrical shapes 2.5cm in diameter. Using a floured knife, cut diagonally into 2.5cm lengths.

Sauce

Heat the olive oil in a heavy-based pan over moderate heat and sauté shallots and garlic until soft but not coloured. Deglaze the pan with wine, simmering until it reduces by half. Add cream to the pan and continue to

http://www.eccobistro.com/rec_potato_gnocchi.htm (1 of 2) [25/08/2002 12:07:09 PM]


gorgonzola, fully matured, roughly chopped

■ ½ lemon, juice only

■ maldon sea salt


■ shaved parmesan

■ ¼ cup pine nuts, roasted

simmer until mixture reduces by one-third. Add spinach, gorgonzola and lemon juice; adjust seasoning with salt and pepper.

To serve, Bring a large saucepan of salted water to a simmer. Add gnocchi and cook 5-8 minutes or until they float – remove one and test. Gnocchi should be cooked in the centre and not gluey. Drain gnocchi, add to sauce and mix lightly. Spoon into shallow bowls, top with shaved parmesan and scatter with pine nuts.


phone +61 7 3831 8344fax +61 7 3831 8460



http://www.eccobistro.com/rec_potato_gnocchi.htm (2 of 2) [25/08/2002 12:07:09 PM]

http://www.eccobistro.com/recipe.html







Caramelised Rum Bananas with

Toasted Banana Bread

serves 6

■ 375g caster sugar

■ 6 extra bananas, peeled, sliced diagonally into 3

■ 120ml dark rum

■ 100ml pouring cream (35% butterfat)

■ 250ml (1 cup) pure cream, (45% butterfat; such as king Island or Kirk's), to serve

Banana Bread

■ 375g (1 1/2 cups) self-raising flour

■ 1/2 tsp bicarbonate of soda

■ Pinch of nutmeg

■ 3/4 cup raw sugar

■ 125g unsalted butter, melted

■ 2 eggs, lightly beaten

■ 1/2 tsp vanilla essence

■ 60ml (1/4 cup) milk

■ 3 large ripe bananas,

Sift flour, bicarbonate of soda, nutmeg and a pinch of salt into a bowl. Stir in sugar. In a separate bowl, combine melted butter, eggs, vanilla, milk and mashed bananas. Fold mixture into dry ingredients.

Pour into loaf pan and bake for 45-50 minutes or until a skewer inserted comes out clean and loaf springs back when touched. Leave in pan 5 minutes before turning onto a rack.

http://www.eccobistro.com/rec_rum_bananas.htm (1 of 3) [25/08/2002 12:08:17 PM]


mashed

To make the banana bread, preheat oven to 150 degrees. Grease a loaf pan 30cm long x 10cm wide x 8cm high. Line with non-stick baking paper.

Place sugar in a large, clean, flat frying pan an add enough water to dissolve. Bring to the boil without stirring until it begins to turn a dark caramel. Add banana and toss lightly. Remove from heat and add rum.

Return to heat and cook until bananas soften. Using a slotted spoon, remove bananas and set aside. Add cream to pan and bring to the boil briefly. Strain caramel. Cut 6 slices of the bread (the loaf makes 9-10). Toast under grill.

Cut each slice of bread in half. Divide bananas



on top, drizzle with caramel and serve with pure cream.

100 boundary st (cnr adelaide st), brisbane

(directions)phone +61 7 3831 8344

fax +61 7 3831 8460reservations by phone or fax only










Chicken Tenderloin with

Baked Sweet Potato, Chorizo,

Coriander & Chilli Jam

serves 6

■ 18 chicken tenderloin fillets, cleaned, trimmed if necessary

■ 3 sweet potatoes (kumara)

■ Olive oil■ 12 stems

broccolini (or broccoli)

■ 2 chorizo sausages, sliced diagonally

■ 1/2 cup washed coriander leaves

■ Good-quality chilli jam/chilli tomato chutney, to serve

■ Warm jus*

Marinade

■ 60ml (1/4 cup) extra virgin olive oil

■ Pinch of chilli flakes

■ Juice and zest of half a

Preheat oven to 180 degrees. Peel sweet potatoes and slice into discs approximately 1cm thick. Lay sweet potatoes on a baking tray lined with non-stick baking paper. Brush with olive oil, season and bake for 20 minutes or until tender.

Bring a saucepan of salted water to the boil (for broccolini). Return sweet potato to oven to reheat if necessary.

Remove chicken tenderloins from marinade and drain off excess oil.

http://www.eccobistro.com/rec_chicken_chillijam.htm (1 of 3) [25/08/2002 12:08:39 PM]


lemon■ Heaped tsp

thyme leaves, chopped

Combine all the marinade ingredients. Place tenderloin in a large bowl or dish and coat with marinade. Refrigerate overnight.

Preheat oven to 180 degrees. Peel sweet potatoes and slice into discs approximately 1cm thick. Lay sweet potatoes on a baking tray lined with non-stick baking paper. Brush with olive oil, season and bake for 20 minutes or until tender.

Bring a saucepan of salted water to the boil (for broccolini). Return sweet potato to oven to reheat if necessary.

Hate a non-stick frying pan over high heat and cook tenderloins (you will probably need to do this in 2 or 3 batches). Set aside and keep warm.

Quickly saute the chorizo and drain on paper towel. Place broccolini in boiling water for several minutes.

To serve, place 2 slices sweet potato in the centre of each plate. Top with chorizo, coriander and chilli jam. Rest 2 broccolini pieces alongside. Arrange 3 chicken tenderloins on top Drizzle a little jus over chicken if desired.

*Jus is well-reduced stock and is available from gourmet food stores.



Salad of veal shank, roast garlic, beetroot &

red wine vinegar

If you're having a picnic and it is impractical to reheat the meat, then this salad should definitely be at room temperature before serving. This also works well using lamb shanks; allow 1 lamb shank per person.

Braised Veal Shanks

■ flour for dusting

■ sea salt & freshly ground black pepper

■ 6 veal shanks■ 125 mls olive

oil■ 1 onion,

peeled & diced

■ 1 carrot, peeled & diced

■ 1 stick celery, washed & diced

■ 1 leek, halved lengthwise, washed well & diced

■ 6 cloves garlic, unpeeled, lightly crushed

■ few sprigs rosemary

■ few sprigs thyme

■ 3 tablespoons tomato paste

■ 400 mls red wine

■ 1-2 litres beef

Red wine vinaigrette

■ juice of 1/2 lemon

■ 50 mls red wine vinegar

■ 150 mls extra virgin olive oil

■ sea salt■ freshly

ground black pepper

■ pinch sugar

Combine lemon juice and vinegar in a bowl. Whisk in olive oil, then season with salt, pepper and sugar to taste.

For the beetroot

■ 20 baby beetroot

■ extra virgin olive oil

■ few sprigs thyme

■ 1 head garlic, skin on, roughly chopped

■ 1/4 cup water

Preheat oven to 180 degrees Celcius. Wash and scrub beetroot, leaving skins

http://www.eccobistro.com/rec_vealshank.htm (1 of 3) [25/08/2002 12:09:15 PM]


stock

Preheat oven to 160 degrees Celcius. Season flour with salt and pepper and lightly coat shanks, shaking to remove the excess. Heat the olive oil in a heavy-based frying pan and seal the shanks well, transferring them to a large flameproof casserole as they brown. Add the diced vegetables with the garlic and herbs to the pan and cook until golden. Add tomato paste and cook for 5 minutes. Spoon mixture over meat in the casserole.

Deglaze the pan with the wine, stirring to loosen the sediment, and pour mixture into casserole. Add enough stock to casserole to cover contents and bring to the boil. Cover casserole with lid or aluminium foil and bake for 1 to 1 and 1/2 hours or until meat is tender and pulls away from the bones. Remove from oven and allow to cool in stock.

Carefully remove all the meat, in large pieces, from the bones, discarding any fat or sinews. Strain the stock, discrading the vegetables and place in a clean bowl. Refrigerate meat in stock until needed. This may be prepared up to 3 days in advance.

Garlic confit

intact. Combine in a large bowl with olive oil, thyme sprigs and garlic. Spread out on baking tray and sprinkle with water.

Cover with foil and roast for 40 minutes or until beetroot begins to soften. Remove foil. Cook for a further 20 minutes or until beetroot begins to colour. Cool to room temperature. Cut in half to use in salad.

To serve

■ 1 large red onion, thinly sliced

■ 1 1/2 cups Ligurian olives, or any other small pitted olives

■ flat-leafed parsley leaves

■ 5 head baby cos lettuce

Remove the meat from the stock and dice into 2.5 cm cubes. Return to stock and simmer until meat is well heated through. Remove hot meat from stock using a slotted spoon and place in a large bowl. Squeeze flesh from garlic confit into meat. Add beetroot, onion, olives,



■ 1 whole head garlic


Preheat oven to 120 degrees Celcius. Cut off and discard the top third of the head of garlic and place, root end down, in the centre of a square of aluminium foil. Drizzle cut top liberally with olive oil, then wrap garlic in foil to enclose completely.

Place foil parcel on an oven tray and bake for 1 hour, or until garlic is soft. (Or cook with the veal for 40 minutes.) Cool. Garlic will keep for several days in the refrigerator.

parsley leaves and mix lightly with enough of the vinaigrette to moisten.

To serve, combine baby cos with veal shank salad in a large bowl. Serves 10.


phone +61 7 3831 8344fax +61 7 3831 8460











Salad of spinach, peas, mint & goats'

curd

For picnics

The bread will need to be toasted in advance and carried to the picnic spot in an airtight container.

■ 220g fresh spinach leaves, washed well

■ 1 1/2 cups freshly podded peas, blanched briefly in boiling salted water, refreshed in iced water and drained

■ 1 1/2 cups sugar snap peas, blanched briefly in boiling salted water, refreshed in iced water and drained

■ 3/4 cup fresh basil leaves, washed

■ 3/4 cup fresh mint leaves, washed

■ 3/4 cups flat-leafed parsley leaves, washed

■ 3 tablespoons sliced spring onions

■ 1 red onion, peeled and thinly sliced


■ 2 lemons■ sea salt and

freshly ground

In a large bowl, combine spinach, peas, basil, mint, parsley and onions. Liberally dress salad with olice oil and the juice of 1 to 2 lemons. Season well with salt and pepper. Place teaspoonfuls of goats' curd on top of salad.

Toast French stick slices under hot grill and serve alongside the salad. Serves 10.

http://www.eccobistro.com/rec_spinach.htm (1 of 2) [25/08/2002 12:09:42 PM]


black pepper■ 275g goats' curd

(or soft fresh goats' cheese)

■ 20 slices French stick, cut diagonally approximately 20cm lengths, 1.5cm thick





http://www.eccobistro.com/rec_spinach.htm (2 of 2) [25/08/2002 12:09:42 PM]








Salad of crab, green pawpaw, chilli, lime &

cashews

We use our local Brisbane sandcrab for this recipe, but substitute whatever is local or readily available.

Lime & palm sugar dressing

■ 1 cup fresh lime juice

■ 250g palm sugar

■ 1 chilli, roughly chopped

■ a few coriander roots, washed

■ a few basil and mint stems, washed

■ 2 fresh kaffir lime leaves

■ 2 tablespoons roughly chopped ginger

■ 1 stalk lemongrass, bruised

■ good dash fish sauce, to taste

Bring lime juice to the boil in a saucepan. Remove from heat, add palm sugar and stir until it dissolves, returning to heat if necessary.

Using a mortar and pestle, lightly crush the chilli, herbs, lime leaves, ginger and lemongrass. Add this

For the salad

■ 3 telegraph cucumbers

■ 2 small green pawpaw, skins and seeds removed, sliced into fine julienne (some have orange flesh but must be unripe)

■ 3 spring onions, finely sliced diagonally

■ 2-3 red chillies, finely julienned

■ 1 1/2 cups coriander sprigs, washed and picked

■ 1/2 cup mint leaves, washed

■ 1/2 cup toasted unsalted cashews

■ 800g crab meat, picked and cleaned

■ 1/2 cup Asian fried onions, available in Asian food stores, or crisply fried shallots

Using a potato skin peeler, remove some of the skin from the cucumbers, leaving

http://www.eccobistro.com/rec_crab.htm (1 of 2) [25/08/2002 12:09:57 PM]


to the lime juice and palm sugar. Allow to infuse for 1 hour. Set aside to cool; season to taste with fish sauce. Strain before using.

a little on for colour. Still using the potato peeler, peel the cucumbers into long ribbons, until you reach the seeds.

Combine all the ingredients in a bowl, adding enough dressing to moisten the ingredients. Fold through the crab meat last. Serve in a large bowl sprinkled with crisp Asian fried onions. Serves 10.


phone +61 7 3831 8344fax +61 7 3831 8460



http://www.eccobistro.com/rec_crab.htm (2 of 2) [25/08/2002 12:09:57 PM]








Baked parmesan & thyme tart with red onion jam

serves 10

This tart is best baked in the morning and taken to the venue at room temperature. If you prefer not to plate individually, the tart can be placed on a platter and garnished with the red onion jam instead.

Shortcrust Pastry

■ 300g flour■ 155g unsalted

butter ■ pinch sea salt■ 1 tablespoon,

approximately, very cold water

■ 1 egg, beaten, for egg wash

Combine the flour, butter and salt in a food processor and process until mixture resembles breadcrumbs. Process, adding just enough water to bring pastry together on the blade; do not overwork. Knead lightly, wrap in plastic wrap and refrigerate for 1 hour before using.

Preheat oven to 180'C. Roll out the pastry to 3mm thick and gently ease into a 24cm tart tin. Rest a further 30 minutes in the refrigerator or freezer.

Line pastry shell with a piece of baking paper. Fill with pastry weights such as raw rice or split peas and bake for 20-30 minutes until partially cooked and golden. Remove weights and paper and brush egg

Red Onion Jam

■ 10 red onions, peeled

■ 1 tablespoon olive oil

■ 1 tablespoon unsalted butter

■ 100mls red wine vinegar

■ 1/4 cup brown sugar

■ sea salt and freshly ground black pepper

Halve onions and remove ends. Place flat on a board and cut into thin semi-circles. Heat oil and butter in a wide, shallow, heavy-based pan over moderate heat.

Add the onions and allow to sweat for 10 minutes, without browning. Add the vinegar and sugar and cook for 15-20 minutes, or until the onions are dark in colour and jam-like in consistency. Season with salt and pepper.

Cool, then store in a covered container in the refrigerator.

Lemon Vinaigrette

■ 4-5 tablespoons fresh lemon juice

■ 1 teaspoon grain mustard

■ 2 teaspoons

http://www.eccobistro.com/rec_tart.htm (1 of 2) [25/08/2002 12:10:15 PM]


wash over shell. Reduce oven to 160'C and bake for a further 10 minutes, or until golden.

For The Filling

■ 600mls cream ■ 6 eggs■ 140g parmesan,

grated ■ 2 teaspoons

thyme leaves■ 1 onion, cut into

fine dice, and sautéed until soft but without colour


Preheat oven to 130'C. Whisk together cream, eggs, parmesan, thyme leaves and onion. Season well. Carefully pour the mixture into the prepared pastry shell and bake for 40 minutes or until the filling is just set.

fresh thyme leaves

■ 150mls extra virgin olive oil


Place lemon juice, mustard and thyme in a bowl and whisk in oil. Season to taste.

To Serve

■ bitter greens, eg, radicchio, witlof, rocket, watercress

■ shaved parmesan

Combine bitter greens and dress with enough lemon vinaigrette to moisten.

To serve, place a wedge of warm tart in the centre of each plate and arrange a portion of salad to one side. Place slices of shaved parmesan against each tart. Serve with a generous spoonful of red onion jam.


phone +61 7 3831 8344fax +61 7 3831 8460



http://www.eccobistro.com/rec_tart.htm (2 of 2) [25/08/2002 12:10:15 PM]








Fresh peaches, macerated cherries &

honey champagne creamserves 10

The cherries, peaches and champagne cream will need to be in separate airtight containers to take to the venue. The almond bread will keep indefinitely in an airtight container.

Macerated Cherries

■ 1 cup water ■ ¾ cup sugar■ 1 vanilla bean,

split ■ 500g fresh

cherries, stems and pips removed

Combine water, sugar and vanilla bean in a saucepan and stir to dissolve sugar. Bring to the boil, simmer for 2 minutes. Remove from heat, pour over pitted cherries and set aside to cool.

Honey Champagne Cream

■ 500mls cream ■ 2 tablespoons

honey ■ 2 tablespoons

lemon juice ■ champagne ■ poaching

liquor from the cherries

Whisk egg whites until stiff peaks form. Gradually add sugar and salt and beat until egg mixture becomes glossy. Gently fold in lemon and orange zest, then fold in flour and almonds.

Grease and line a lamington tin, then spoon in mixture. Bake at 160'C for approximately 20 minutes or until bread is golden brown.

Allow bread to cool in tin, then turn out on to cutting board. With a serrated knife, thinly slice bread into approximately 2mm slices. Place bread on baking trays in single layers, and place in 50'C oven for approximately 3 hours, or until dry and crisp.

To Serve

■ 10 ripe freestone peaches, halved, stones removed

■ icing sugar for dusting

http://www.eccobistro.com/rec_peaches.htm (1 of 2) [25/08/2002 12:10:33 PM]


Whip cream, honey and lemon juice until soft peaks form. Add a little champagne and balance flavour with cherry poaching liquor. The cream will thicken while standing in the refrigerator and can be thinned with either more champagne, poaching liquor, orange or peach juice.

Almond Bread

■ 8 egg whites ■ 250g caster

sugar■ pinch salt ■ grated zest of

3 lemons■ grated zest of

5 oranges■ 250g flour■ 250g whole

almonds, skin on

Place peach halves in a large bowl with cherries and liquor, reserving a little liquor to thin down the champagne cream if necessary. Serve with a bowl of honey champagne cream and crisp almond bread dusted with icing sugar.


phone +61 7 3831 8344fax +61 7 3831 8460



http://www.eccobistro.com/rec_peaches.htm (2 of 2) [25/08/2002 12:10:33 PM]








espresso cognac mousse with crisp

almond bread

as demonstrated at The Sunday Mail & Commonwealth Bank

Home & Design Show October 2001

serves 6

Mousse

■ 1/2 cup strong, plunged Vittoria coffee

■ 1 1/2 leaves gelatine

■ 2 tbls cold water

■ 2 eggs■ 1/3 cup sugar■ 1 1/3 cups

cream■ vanilla

essence (best quality)

■ 2 tbls cognac

Almond Bread

■ grated zest of 5 oranges

■ grated zest of 3 lemons

■ 8 egg whites■ pinch salt■ 240g caster

sugar■ 240g plain

flour■ 240g whole

almonds, skin on

Mousse

Soak gelatine in cold water and add to hot coffee. Strain and set aside to cool.

Beat eggs and sugar until thick and pale. Add cooled coffee and gelatine mix. Whip cream to soft peaks, add 1/3 cream to mix and combine briskly. Gently add remaining 2/3 using a large metal whisk to avoid losing volume.

Lastly fold through vanilla and cognac. Divide into 6 coffee cups and set aside in refrigerator.

Almond Bread

Whisk egg whites until stiff peaks form. Gradually add sugar and salt and beat until egg mixture becomes glossy. Gently fold in lemon and orange zest, then fold in plain flour and almonds.

http://www.eccobistro.com/rec_esp_mousse.htm (1 of 3) [25/08/2002 12:10:59 PM]


Grease and line a lamington tin, then spoon in mixture. Bake at 160'C for approximately 20 minutes or until golden brown.

Allow bread to cool in tin, then turn out onto cutting board. With a serrated knife, thinly slice bread into approximately 2mm slices. Place bread on baking trays in single layers, and place in 50'C oven for approximately 3 hours, or until dry and crisp.

Bread will keep for approximately 1 week. Store in airtight containers.

To Serve

Lightly dust almond bread with icing sugar. Lay a slice over each cup, then place on saucers or small plates.


phone +61 7 3831 8344fax +61 7 3831 8460





Risotto of spanner crab, fennel & chilli

serves 4

■ 1 - 1.25 litres chicken stock, boiling

■ 2 tbls olive oil■ 25g butter■ 1 fennel bulb, sliced and

washed■ 2 teaspoons fennel seeds,

roasted & crushed■ 1/2 tsp dried chilli■ 4 golden shallots, peeled

and diced (or 1 onion)■ 2 cloves garlic■ 1 1/2 cups risotto rice■ 350g spanner crab meat,

cooked■ 50g parmesan, freshly

grated■ 25g butter, extra■ 1/2 lemon, juice only■ 1/4 cup flat leaf parsley,

washed and finely chopped■ shaved parmesan■ lemon oil■ salt and pepper

Using a heavy-based saucepan, sweat fennel, fennel seeds, chilli, shallots and garlic in oil and butter, until shallots are transparent. Lightly season.

Add rice, stirring through until rice is well coated with oil. Decrease heat to low, carefully adding 1 cup of boiling stock. Bring mixture to boil, reduce heat to low. Continue to add hot stock by the cupful as it is absorbed, stirring frequently. Continue this method until rice is almost cooked (approximately 15-20 minutes).

Add spanner crab meat to the risotto, fold in grated parmesan, extra butter, lemon juice to taste and parsley.

Check seasonings and make sure mixture is not too wet (increase heat and allow to evaporate if it is).

Serve in bowls, topping with shaved parmesan, a drizzle of lemon oil and freshly ground black pepper.

Arrange 5 scallops around and on top of each salad, then drizzle a little more vinaigrette over each. Serve with a wedge of lemon.

Spicy tomato vinaigrette

http://www.eccobistro.com/risotto.htm (1 of 2) [25/08/2002 12:11:10 PM]


Chop tomatoes in food processor then pass through a fine sieve. Pour into shallow pan and simmer over medium heat until reduced by half. Set aside and cool at room temperature.

Transfer the reduced tomato mixture to a bowl. Whisk in the vinegar, spices and chillis. Drizzle in the olive oil, whisking as it is added. Season to taste with salt and black pepper, balsamic and orange juice.


phone +61 7 3831 8344fax +61 7 3831 8460



http://www.eccobistro.com/risotto.htm (2 of 2) [25/08/2002 12:11:10 PM]








Panna Cotta with charred

mango cheeks

Serves 6

■ 2 sheets of gelatine

■ 80ml milk■ 450ml cream■ 60g caster

sugar■ 1/2 vanilla

bean, split lengthwise

■ 1/2 lemon, zest only

■ 60ml white rum

■ 3 mangoes, cheeks removed and peeled

■ 2 tbls butter, melted

■ 6 x 125ml dariole moulds

Soak gelatine in cold milk to soften. Combine 250ml cream with sugar, vanilla bean and lemon zest in pan and bring almost to the boil. Remove from heat.

Strain mixture onto softened gelatine/milk mixture to dissolve to completely. Add rum and stand until mixture is room temperature.

Whip remaining 200ml cream to soft peaks and gently fold into cooled mixture. Pour into greased dariole moulds and refrigerate overnight.

To Serve

Preheat grill to high. Brush mango cheeks lightly with melted butter and chargrill using barbeque or ridged pan.

Run a knife around the edge of moulds to loosen panna cotta, then gently shake moulds to remove. Centre on plates and

http://www.eccobistro.com/pannacotta.htm (1 of 3) [25/08/2002 12:11:23 PM]


accompany with charred mango cheeks.

Pears

Place butter and sugar into a saucepan large enough to hold all the pear slices. Cook the butter and sugar until it becomes golden in colour.

Add pears and cook until soft, making sure they are well coated in the caramel. Set aside.

Honeycomb

Line a baking tray with glad bake and set aside.

In a saucepan place sugar, glucose and water. Heat gently until sugar dissolves. Heat for 10 minutes or until temperature reads 154’C on a sweets thermometer ("hard crack"). Quickly stir in bicarb soda.

Pour honeycomb into prepared baking tray and leave to cool.

When honeycomb is completely cold, break it into pieces using a heavy spoon or your hands. Fold the honeycomb through the vanilla ice cream.



To serve, place a pancake in the centre of a serving plate. Top with slices of caramelised pear and scoop some honeycomb icecream on top. Serve drizzled with caramel sauce.


phone +61 7 3831 8344fax +61 7 3831 8460











Roast garlic & chicken terrine,

cornichons & salsa verdeserves 10

■ 2 x 1.5-1.7 kg cornfed chickens

■ 2 heads garlic confit

■ 1 cup basil leaves

■ 2 tsp thyme leaves, chopped

■ 1 lemon, grated zest only

■ salt and freshly ground black pepper

To Serve

■ balsamic dressing

■ rocket■ cornichons

(small gherkins)

■ crusty bread such as ciabatta

■ salsa verde

Balsamic dressing

■ ¼ cup best quality balsamic vinegar

■ 1 clove garlic, crushed

■ pinch of sugar

Terrine

Carefully remove skin from the chicken in one piece if possible and use it to line terrine mould.

Dice the leg and breast meat into 1-2cm pieces and place in a bowl. Add squeezed flesh from the garlic confit, basil, thyme and lemon zest, mix well. Weigh the mixture and, for 1kg of terrine mix, add 1 percent of salt and a good grinding of black pepper, i.e. if mixture weighs 1.5 kg, use 15g salt.

Preheat oven to 180’C. Pack

http://www.eccobistro.com/rec_garlic_chicken.htm (1 of 4) [25/08/2002 12:13:22 PM]


■ salt and black pepper

■ 180ml extra-virgin olive oil

Salsa Verde

■ 1 cup basil leaves

■ 1 cup flat leaf parsley

■ 2 clove garlic, crushed

■ 50g salted capers, well rinsed

■ 3 anchovy fillets in oil, rinsed and dried

■ 2 ½ tbls extra-virgin olive oil

■ 2 tsp dijon mustard

■ salt and black pepper

To Confit garlic

Preheat oven to 200’C. Cut off and discard the top one-third from the 2 heads of garlic and place, root end down, in the centre of a square of aluminium foil. Drizzle cut tops liberally with extra-virgin olive oil, then wrap heads in foil to enclose completely.

Place foil parcel on an oven tray and bake for 1 hour, or until garlic is soft. Cool. Garlic will keep for several days in the refrigerator.

mixture into lined terrine and fold the skin over to enclose the filling. Cover terrine with lid or silicone paper, then cover with aluminium foil and place in ovenproof dish. Fill dish with enough hot water to come halfway up the sides of the terrine and bake for 1 hour.

To check if terrine is cooked through, the internal temperature must be 70’C. If you do not have a meat thermometer, insert a metal skewer into the centre, wait a short time, remove and feel the temperature of the skewer – it must be quite hot to the touch. Remove terrine from water bath and allow to cool. Refrigerate overnight, placing a weight on the terrine as



it cools.

Dress rocket leaves with enough balsamic dressing to moisten.

Remove terrine from the mould and cut into 1.5cm thick slices.

Balsamic Dressing

Place vinegar, garlic, sugar and seasoning in a bowl and gradually whisk in the olive oil until well blended.

Salsa Verde

Finely chop herbs, garlic, capers and anchovies and place in a bowl. Whisking well, drizzle in the oil. Flavour with mustard, salt and black pepper. Store, covered, in refrigerator.

To serve, lay a slice of terrine on each serving plate with cornichons, dressed rocket, crusty bread and



salsa verde.













Lemon delicious pudding served with fresh raspberries &

lemon curd

serves 6

Lemon delicious

■ 160 butter, softened

■ 350g caster sugar

■ 8 eggs, separated

■ finely grated zest of 3 lemons

■ 2 cups milk (500ml)

■ 100g sifted flour

■ 6 tbls lemon juice

■ lemon curd, icing sugar and fresh raspberries to serve

Lemon curd

■ 8 egg yolks ■ 250g sugar ■ 100ml lemon

juice ■ 250g butter,

cubed

Lemon delicious

Heat oven to 180°C. Spray 8 ramekin dishes with light oil or grease with butter. Cut circles of Glad Bake for base of each ramekin.

Add half the milk, then half the flour, beating well after each addition. Add remaining milk and flour, beating well. Finally fold in lemon juice. In a clean dry bowl whisk egg whites until stiff peaks form. Gently fold into lemon batter. Place ramekin dishes into a water bath. Pour mixture into ramekin dishes. Bake in oven until mixture is set, approximately 20 minutes.

Lemon curd

In a bowl, whisk yolks, sugar and lemon juice together, place in cubed butter. Place over a double boiler

http://www.eccobistro.com/lemon.htm (1 of 2) [25/08/2002 12:13:39 PM]


Beat butter and sugar to a cream. Add egg yolks one at a time, then add lemon zest.

and cook until thick and glossy. Thin it down with half cup water or more lemon juice if you like it sharper.

To serve, remove lemon delicious from ramekins and place on top of spoonfuls of lemon curd, on each serving plate. Dust the top of the pudding with sifted icing sugar and serve with fresh raspberries.





http://www.eccobistro.com/lemon.htm (2 of 2) [25/08/2002 12:13:39 PM]








Fresh fig, gorgonzola & prosciutto

Goat's cheese & mustard fruit on charred sourdough

■ 24 baguette slices, cut diagonally & toasted (to fit fig)

■ 6 figs, quartered

■ 24 basil leaves

■ 100g gorgonzola

■ 24 slices prosciutto

■ extra-virgin olive oil


To assemble

Lay out toasted baguette slices. Place quarter fig on each. Rest a basil leaf across fig and top with approximately half teaspoon gorgonzola. Wrap with prosciutto, season with pepper and drizzle a very small amount of oil over.

■ 24 rounds, using sourdough baguette

■ 200g woodside goat’s curd, or similar

■ rocket, finely shredded

■ tapenade■ mustard

fruits, thinly sliced

■ extra-virgin olive oil


Brush sourdough slices with olive oil and char both sides on ridged grill plate. Spread a thin layer of tapenade on each slice, top with shredded rocket. Spoon approximately 1 teaspoon goat’s curd on top, season with pepper. Garnish with a slice of mustard fruit.


phone +61 7 3831 8344fax +61 7 3831 8460


http://www.eccobistro.com/finger.html (1 of 2) [25/08/2002 12:13:54 PM]




http://www.eccobistro.com/finger.html (2 of 2) [25/08/2002 12:13:54 PM]






eccobistro recipes

Documents