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  "name": "Winter Wowsers",
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Salt Baked Golden Beets, Goat Fetta, Radicchio, Parsnip Chips and Dill

\n

Serves 4

\n

Ingredients:

\n
    \n
  • 500gm baby golden beets 
  • \n
  • 500gm rock salt
  • \n
  • 80gm goat fetta
  • \n
  • 1 cup torn radicchio leaves
  • \n
  • 200gm parsnips
  • \n
  • 2 cups vegetable oil
  • \n
  • ¼ cup dill tips
  • \n
  • 1 golden shallot, finely sliced
  • \n
  • 30ml white wine vinegar
  • \n
  • 75ml extra virgin olive oil
  • \n
  • 1tsp Dijon mustard
  • \n
  • salt and pepper
  • \n
\n

Method:

\n
    \n
  1. Lay the rock salt in a 1cm layer in a baking tray and arrange the beets in a single layer on top.
  2. \n
  3. Bake for 30 minutes at 170°C or until tender when pricked with a knife and the skins slip off easily.
  4. \n
  5. Cool, peel and slice or dice the beets.
  6. \n
  7. Peel the parsnips and shred into long strips with a peeler. In a medium saucepan, deep fry in the vegetable oil until crisp and golden. Drain on absorbent\n paper.
  8. \n
  9. Whisk together the vinegar, olive oil and mustard and season with salt and pepper.
  10. \n
  11. Mix together the beets, radicchio, parsnip, shallots and dill and dress with the vinaigrette.
  12. \n
  13. Arrange on four plates and crumble the fetta over.
  14. \n
  15. Serve immediately.
  16. \n
\n

Crispy Skin Duck Breast, Braised Radicchio, Parsnip Puree and Golden Beet Relish

\n

Serves 4\n

\n

Ingredients:

\n
    \n
  • 4 duck breasts, scored
  • \n
  • 1 head radicchio
  • \n
  • 1 cup chicken stock
  • \n
  • 20gm butter
  • \n
  • 300gm parsnips, peeled and roughly chopped
  • \n
  • 75ml cream
  • \n
  • 25gm butter
  • \n
  • 300gm golden beets
  • \n
  • 1 onion, finely diced
  • \n
  • 2 tsp yellow mustard seeds
  • \n
  • 2 tbs vegetable oil
  • \n
  • 75ml sherry vinegar
  • \n
  • 75gm castor sugar
  • \n
  • 10gm salt
  • \n
  • 30ml caramelized balsamic
  • \n
\n

Method:

\n
    \n
  1. Cut the radicchio into wedges and lay in a single layer in a baking tray. Pour over the chicken stock and add butter. Season with salt and pepper.
  2. \n
  3. Cover with foil and bake for 20 minutes at 180°C. Cool and drain.
  4. \n
  5. Place the parsnip pieces into a baking tray and lightly coat with olive oil. Season with salt and pepper, cover with foil and bake for 30 minutes at\n 180°C or until the parsnips are soft and lightly caramelized.
  6. \n
  7. Heat the cream and butter and add to a food processor with the parsnip. Blend to a fine puree. Season with salt and white pepper.
  8. \n
  9. Place the beets in a medium saucepan and cover with cold water.
  10. \n
  11. Bring to the boil and simmer until tender when pricked with a knife.
  12. \n
  13. Cool, remove the skins and grate on a fine grater.
  14. \n
  15. Sauté the onion and mustard seeds in the vegetable oil. Add the grated beets, vinegar, sugar and salt and cook over a low heat until most of the liquid\n has evaporated.
  16. \n
  17. In a heavy based pan, cook the duck breasts skin side down until crispy. Turn, cook for 2 – 3 minutes, turn off the pan and rest.
  18. \n
  19. Slice each duck breast into three pieces and serve with the parsnip puree, braised radicchio and beet relish.
  20. \n
  21. Drizzle with the caramelized balsamic and serve immediately.
  22. \n
\n

Coconut and Ginger Panna Cotta with Pomelo, Custard Apple and Lemon Balm

\n

Serves 4\n

\n

Ingredients:

\n
    \n
  • 250ml coconut milk
  • \n
  • 250ml cream
  • \n
  • 60gm castor sugar
  • \n
  • 40gm fresh ginger, finely sliced
  • \n
  • 1 vanilla bean, split and scraped
  • \n
  • 1.5 tsp powdered gelatine
  • \n
  • 400gm ripe custard apple
  • \n
  • 200gm pomelo flesh
  • \n
  • ¼ cup lemon balm leaves
  • \n
  • juice of 1 lime
  • \n
  • 1tbs light brown sugar
  • \n
\n

Method:

\n
    \n
  1. Heat the coconut cream, cream, sugar, ginger and vanilla bean in a small saucepan until the sugar has dissolved. Remove from the heat and allow to\n infuse for 5 minutes.
  2. \n
  3. Dissolve the gelatine in 1 tablespoon of cold water and stir into the cream mixture.
  4. \n
  5. Strain through a fine strainer and divide between 4 serving glasses.
  6. \n
  7. Chill for at least 4 hours.
  8. \n
  9. Break the custard apple in half and gently flake the flesh into a mixing bowl, removing any seeds as you go.
  10. \n
  11. Mix the custard apple with the pomelo flesh, lemon balm, lime juice and brown sugar, and divide between the glasses.
  12. \n
\n
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MATT GOLINSKI CREATES DISHES SURE TO IMPRESS WITH THE HOTTEST SEASONAL INGREDIENTS FOR THE COOLEST NIGHTS

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He is an active member of the Slow Food movement, a champion of artisan primary producers and a generous mentor to keen young chefs. He is currently the\n Food and Culinary Tourism Ambassador for Gympie

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Winter Wowsers

MATT GOLINSKI CREATES DISHES SURE TO IMPRESS WITH THE HOTTEST SEASONAL INGREDIENTS FOR THE COOLEST NIGHTS

Salt Baked Golden Beets, Goat Fetta, Radicchio, Parsnip Chips and Dill

Serves 4

Ingredients:

  • 500gm baby golden beets 
  • 500gm rock salt
  • 80gm goat fetta
  • 1 cup torn radicchio leaves
  • 200gm parsnips
  • 2 cups vegetable oil
  • ¼ cup dill tips
  • 1 golden shallot, finely sliced
  • 30ml white wine vinegar
  • 75ml extra virgin olive oil
  • 1tsp Dijon mustard
  • salt and pepper

Method:

  1. Lay the rock salt in a 1cm layer in a baking tray and arrange the beets in a single layer on top.
  2. Bake for 30 minutes at 170°C or until tender when pricked with a knife and the skins slip off easily.
  3. Cool, peel and slice or dice the beets.
  4. Peel the parsnips and shred into long strips with a peeler. In a medium saucepan, deep fry in the vegetable oil until crisp and golden. Drain on absorbent paper.
  5. Whisk together the vinegar, olive oil and mustard and season with salt and pepper.
  6. Mix together the beets, radicchio, parsnip, shallots and dill and dress with the vinaigrette.
  7. Arrange on four plates and crumble the fetta over.
  8. Serve immediately.

Crispy Skin Duck Breast, Braised Radicchio, Parsnip Puree and Golden Beet Relish

Serves 4

Ingredients:

  • 4 duck breasts, scored
  • 1 head radicchio
  • 1 cup chicken stock
  • 20gm butter
  • 300gm parsnips, peeled and roughly chopped
  • 75ml cream
  • 25gm butter
  • 300gm golden beets
  • 1 onion, finely diced
  • 2 tsp yellow mustard seeds
  • 2 tbs vegetable oil
  • 75ml sherry vinegar
  • 75gm castor sugar
  • 10gm salt
  • 30ml caramelized balsamic

Method:

  1. Cut the radicchio into wedges and lay in a single layer in a baking tray. Pour over the chicken stock and add butter. Season with salt and pepper.
  2. Cover with foil and bake for 20 minutes at 180°C. Cool and drain.
  3. Place the parsnip pieces into a baking tray and lightly coat with olive oil. Season with salt and pepper, cover with foil and bake for 30 minutes at 180°C or until the parsnips are soft and lightly caramelized.
  4. Heat the cream and butter and add to a food processor with the parsnip. Blend to a fine puree. Season with salt and white pepper.
  5. Place the beets in a medium saucepan and cover with cold water.
  6. Bring to the boil and simmer until tender when pricked with a knife.
  7. Cool, remove the skins and grate on a fine grater.
  8. Sauté the onion and mustard seeds in the vegetable oil. Add the grated beets, vinegar, sugar and salt and cook over a low heat until most of the liquid has evaporated.
  9. In a heavy based pan, cook the duck breasts skin side down until crispy. Turn, cook for 2 – 3 minutes, turn off the pan and rest.
  10. Slice each duck breast into three pieces and serve with the parsnip puree, braised radicchio and beet relish.
  11. Drizzle with the caramelized balsamic and serve immediately.

Coconut and Ginger Panna Cotta with Pomelo, Custard Apple and Lemon Balm

Serves 4

Ingredients:

  • 250ml coconut milk
  • 250ml cream
  • 60gm castor sugar
  • 40gm fresh ginger, finely sliced
  • 1 vanilla bean, split and scraped
  • 1.5 tsp powdered gelatine
  • 400gm ripe custard apple
  • 200gm pomelo flesh
  • ¼ cup lemon balm leaves
  • juice of 1 lime
  • 1tbs light brown sugar

Method:

  1. Heat the coconut cream, cream, sugar, ginger and vanilla bean in a small saucepan until the sugar has dissolved. Remove from the heat and allow to infuse for 5 minutes.
  2. Dissolve the gelatine in 1 tablespoon of cold water and stir into the cream mixture.
  3. Strain through a fine strainer and divide between 4 serving glasses.
  4. Chill for at least 4 hours.
  5. Break the custard apple in half and gently flake the flesh into a mixing bowl, removing any seeds as you go.
  6. Mix the custard apple with the pomelo flesh, lemon balm, lime juice and brown sugar, and divide between the glasses.

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