' FENNEL & GOATS CHEESE TRUFFLES .'

Italian Goats cheese coated in Fennel three-ways ( fresh herb, roasted seeds & fresh pollen ) served with Roasted beetroot reduction. 

                  These are some classic pairings presented in a little taster dish or cheese plate in a multi coarse menu. Fennel is the accent here and by using the different parts of the plant has given the three truffles a spectrum of contrast except with the same flavour base. Not only are there different textural differences between the three but also the potency and when the flavour hits you. For example the truffle which has been rolled in fresh fennel herb, the flavour is instant but refreshing and with an average aftertaste. Where as the truffle rolled in pollen combines flavours with the cheese further and gives a subtle flavour. The seeds on the other hand are crunchy in texture and pack a late punch with an everlasting aftertaste. The beetroot reduction is there to break the fennel flavour up and the beets have been roasted to bring out the sweetness.                                                                                                      
                  To make these goats cheese truffles is simple and all I did was combine 3 parts cheese to 1 part icing sugar, roll the mixture into bite size balls and coat with the three different fennel coatings. To make the fennel seed coating a mixed 1 part sesame seeds to 3 parts fennel seeds and toasted them in a hot skillet until showing some colour before I removed them from the skillet to cool. On a flat tray in the oven at 160C, I roasted some beetroots until soft and tender in side. While the beets were still hot but warm enough to handle I slipped their skins off and placed them into a blender with a splash of red wine and blended the beets to a puree. I then passed this through a sieve before reducing on low to med heat in a small saucepan, until thick and syrupy.

' BAKED WINTER SQUASH .'

Baked mini Pumpkin filled with Pearl couscous, Red Quinoa, Puffed wild rice, Black truffles & truffle oil, Roasted chestnuts, Porcini mushrooms, Sage sprig and Viola flower. 

                 The mini pumpkin season finished months ago for us here in the southern hemisphere, but I happened to find them at the markets and couldn't resist. Actually a squash and referred to many as a winter squash and not a pumpkin, they make a perfect serving portion when stuffed with the filling of your choice and makes a great wholesome vegetarian meal. We had a go at growing a variety of these called 'golden nugget' last summer in our pumpkin and melon patch with some great success. We grew them trellised up and companioned with nasturtium, which encouraged the bees in for pollination and great for the kids to grow.                                                                                                                            
                I began making this dish with preparing the three grains in the filling, firstly I rinsed 1 cup of organic red quinoa, draining and then soaked the grains in 1 1/4 cups of water for 15 minutes. I then brought this to the boil, reducing the heat and covering, simmering for about 15 minutes until all the water was absorbed. I then removed the quinoa from the heat and let stand for 10 minutes before forking to loosen the grains. I then prepared the pearl couscous by simmering 1 part couscous to 2 parts water for 8-10 minutes until all the water had absorbed. For the puffed wild rice I simply placed a handful of wild rice into a hot skillet and toasted until they puffed, while tossing them around to avoid burning. These were then removed from the skillet and set aside. Next I prepared the pumpkin by slicing the top off and scooping the seeds out with a dessert spoon, the pumpkin and its top were then placed skin side up on a flat baking tray and roasted in a 170C oven for about 20 minutes, turning when needed. The pumpkin was the removed and set aside when ready and I then peeled and chopped some chestnuts to be roasted. In a pan I melted a little butter and sweat down some chopped onions and to this I added some sliced porcini mushrooms. When the mushrooms were ready, I added in the three prepared grains, roasted chestnuts, a little truffle oil, some shaved black truffles and a little rubbed sage. This was mixed together and then removed from the stove before filling the roasted pumpkin. The dish was then garnished with a sprig of baby sage leaves and a yellow viola flower.                                            

      

' INCA TRUFFLES .'

Inca Truffles (clockwise from front left)- Inca berry & milk chocolate , Pure cacao & kola nut , 85% Dark chocolate & bee pollen , White chocolate & pistachio nut.

            I have a deep passion for peru and especially the times of the Incas, Their complex management of crops, the growing, storage and distribution were systems well before their time. They had an ability to store large amounts of crops (maize, quinoa and potatoes) mainly in storage facilities which took 5 years in the making, these were built throughout their empire. The crops were then distributed from the centre of the city. Crops and meat were dried to ensure there was enough food all year round. They were different from the mayans and aztecs as they were the first of their kind to farm animals (lama, alpacas and guinea pig) to eat. The incas innovative growing systems of terraced garden beds gave them micro climates within the one area allowing themselves to grow crops of a broad spectrum almost all year round. Many of their foods introduced to the new world by the Spaniards have been the foods of our tables for many centuries, for example the humble potato and more recently quinoa. To make these truffles I've used some of the foods that were the staple diet of the incas including the Peruvian ground cherry ( inca berries), cacao (chocolate), kola nut and pistachio nuts. These truffles don't have the delicate mouth feels of your more modern day chocolatiers, but a more natural taste and feel of the raw ingredients used to make them.                                                                                                          
              To make these truffles I first prepared all the ingredients starting by grinding separately pistachio nuts and inca berries in a coffee grinder and set aside to be used as coatings. Next I placed in a blender sultanas, pistachio, apricots, inca berries, honey, salt and vanilla essence and blended to form a paste. This was then divided into portions and rolled in to balls using the palms of my hands, the balls were then dipped in melted milk chocolate and then rolled in the ground inca berries before being placed on a tray and into the fridge to harden. In a small saucepan I brought full cream to a gentle boil, this was then divided into two bowls. In one bowl I mixed the cream with melted white chocolate and in the other bowl I mixed the cream with melted 85% dark chocolate. Both bowls of genache were then placed into the fridge to harden before being rolled into balls. The white chocolate balls were then rolled in the ground pistachio nuts and the dark chocolate genache balls were dipped in melted 85% dark chocolate and topped with bee pollen. The last truffle was made from homemade chocolate using pure 100% peruvian cacao, melted cocoa butter, sugar and a little soy lecithin to emulsify. These were mixed into a paste and rolled into balls before being placed in the fridge to set. Once set I rolled the balls of cacao in a mix of cocoa powder and ground kola nuts. Kola nuts are high in caffeine and were once used in the original recipe for coca cola, it can be very hard to obtain, my kola nut was sourced from a herbal shop.                                                                                                                                          

Inca berry and milk chocolate.

85% Dark chocolate and bee pollen.

Pure peruvian cacao and kola nut.

White chocolate and pistachio nut.