nic & rocco week @ peter’s of kensington...white pepper and nutmeg. 2. heat over medium to low...

Nic & Rocco Week @ Peter’s of Kensington

WELCOME

Anyone who loves to cook will know just how important it is to experiment with diff erent fl avours. It’s what gives your cooking life. Sometimes, it’s the fl avours you might never have considered combining that actually work the best together.

Just like South Australia’s Nic and Rocco.

Rocco’s a perfectionist, obsessed with precise measurements and following every recipe to the letter. Nic likes to make things up as he goes along, adding ingredients to taste and improvising with fl avours. Th e pair are complete opposites. But together, Nic and Rocco are pure kitchen magic.

Best friends since childhood, Nic and Rocco grew up on the same Adelaide street. While most of the other boys in their neighbourhood were playing computer games and tinkering with cars, Nic and Rocco spent their spare time in the kitchen, learning how to cook.

On the weekends, they’d fi nd a cookbook, fl ip to the most challenging recipe and try it out for themselves. Th e boys are the fi rst to admit their mums taught them everything they know about cooking. Whenever their dishes didn’t turn out quite the way they thought they would, their mums would gently point out what went wrong… and help them clean up the mess.

Earlier this year, three little words changed the best friends’ lives forever: My Kitchen Rules.

Channel Seven’s reality hit made Nic and Rocco household names. Th e perennial gentlemen of the show and popular favourites, Nic and Rocco fi nished the show in second place.

Nic and Rocco say they’re not really sure what’s in store for them next. But one thing they’re certain about is their love of food, which remains as strong as it’s ever been. Th e boys are eager to share their gift with whoever they can. Th eir passion for cooking is infectious – you can’t help but feel inspired to get into the kitchen and cook up a storm.

Welcome to Peter’s of Kensington’s Nic and Rocco Week – one amazing week of cooking classes, prizes and more. We’re thrilled to have the boys in our store for a series of nine exclusive Sydney Masterclasses.

We hope you enjoy Nic and Rocco Week just as much as we’ve enjoyed putting it all together for you!

Th e Peter’s of Kensington Team

CONTENTS

PASTA RECIPES

SEAFOOD RECIPES

Nic and Rocco Week @ Peter’s of Kensington Page 3

Herb Printed Ravioli with Sage Butter Sauce

Potato Gnocchi

Bird’s Nest Pasta with Napolitano and Béchamel Sauce

4

5

6

Seafood TrioPotato String Prawns with Japanese Mayo

Sashimi Yellowfi n Tuna on a Seaweed bed, with

Ponzu Sauce and Atlantic Salmon Caviar

Japanese Scallop and Chorizo Stack, with Avocado and Salsa Fresco

Blue Swimmer Crabswith Chilli and Black Pepper

King George Whiting and Shellfi sh Mousseline with Vegetable Pearls in a Champagne Sauce

Seafood Risotto with Arancini

Scallop Galette and Leek Fondue with Orange Beurre Blanc

8

9

10

11

12

METHOD INGREDIENTS

EQUIPMENT


Pasta Dough2 cups of plain fl our

3 eggs1 tablespoon of olive oil

Leaves of Italian parsley, washed,dried and stems removed.

Ravioli Filling1 cup ricotta cheese

½ cup freshly grated parmesan4 tablespoons chopped parsley

A pinch of nutmeg6 separated egg yolks

Sauce

200g butterA handful of fresh sage leaves

½ cup freshly grated parmesan

Th inly sliced pancettaBaby asparagus

Olive oilSalt and pepper

Pasta MachineFood Processor

Piping Bag & Nozzles

PASTA

RAVIOLI

TOPPING

SAUCE

HERB PRINTED RAVIOLIWITH SAGE BUTTER SAUCE

1. Sift fl our and place in food processor2. Add eggs and oil to food processor and process

until moist and ingredients come together. 3. Add another egg yolk if pastry is too dry.4. Tip out onto bench and knead briefl y to bring

dough together.5. Cover in cling fi lm and leave to rest for 30

minutes. 6. Pass the dough through a pasta machine on the

widest setting. Fold and repeat again. Repeat this process 3 to 4 times. Turn the pasta machine down one notch. and repeat the rolling until you have very thin sheets of pasta.

7. Keep pasta sheets covered in tea towels8. To create the decorative parsley eff ect, pass the

pasta through the rollers for the last time, then place leaves of Italian parsley between the folded layers of pasta. Use this piece of pasta for the top layer of ravioli.

1. Combine the ricotta, parmesan, parsley, nutmeg, salt and pepper.

2. Fill a piping bag with the fi lling.3. Lay a sheet of pasta on a fl at surface and pipe

fi lling to form a “nest” for the egg yolk. 4. Place an egg yolk in the centre of each “nest” and

lay the parsley pasta on top. 5. Using a pasta cutter, cut and seal each ravioli,

making sure no air is trapped inside.6. Cook the ravioli a few at a time in a large pot of

boiling salted water, remove when the ravioli rise to the surface, and cook for 10 seconds in pan of sage butter sauce.

1. Finely slice the pancetta and asparagus and sauté in olive oil.

1. Quickly melt the butter and stir in the sage over medium heat until butter slightly browns in colour.

METHOD INGREDIENTS


Gnocchi

1. Place potatoes in a large pot in enough cold water to cover, then boil until tender (approximately 40 minutes)

2. Peel and rice the potatoes, and spread on working bench to cool.

3. Gather and make a well in the centre.4. Beat eggs with 1 teaspoon of salt and pepper,

then pour into the well.5. Work the potatoes and egg together, gradually

adding as much fl our as necessary to form a fi rm but moist dough.

6. Divide into six pieces and roll each piece into a log about 2cm thick.

7. Cut into 1.5cm smaller pieces.8. Roll each ball of gnocchi over a lightly-fl oured

fork (or gnocchi board), pressing gently to form a dent and fork marks on the other side. Th is creates a textured surface, helping sauces to cling to cooked gnocchi.

9. Bring a large saucepan of water to the boil. Add one quarter of the gnocchi. As they cook, the gnocchi will rise to the surface of the water. Continue cooking gnocchi for about 10 seconds then remove with a large slotted spoon and drain well.

10. Repeat with remaining gnocchi. Serve immediately, tossed together with your favourite sauce.

4 large russet potatoes, washed2 eggs

Salt and pepper3 cups plain fl our

POTATO Gnocchi


METHOD

9. Reduce heat to low, whisking constantly for three minutes until the sauce is thickened.

10. Remove from heat and whisk in grated cheese.11. Strain the sauce through a fi ne sieve into a clean

bowl.12. Keep sauce at room temperature with a piece of

cling fi lm pressed to the surface until ready for use (will last for a few hours).

1. Pre-heat oven to 180°C.2. Spread a thin layer of béchamel sauce on one

sheet of pasta. 3. Cover with thin slices of Parma ham and top

with another layer of thin slices of mozzarella cheese.

4. Roll like a Swiss roll. 5. Place a thin layer of the sauce into a casserole

dish and add the rolled pasta in a single layer over the sauce. Top with more sauce and fresh basil leaves.

6. Bake covered with aluminium foil for 25 minutes, then uncovered for another 5 minutes.

7. To serve, spread extra sauce on the plate. Cut each pasta roll into three equal sections sitting cut side up.

8. Serve with fresh basil leaves and extra Napolitano sauce and grated parmesan cheese.

ASSEMBLY

NAPOLITANO SAUCE

PASTA

BECHAMEL SAUCE

1. Sauté very fi nely sliced onions in olive oil.2. Add chilli and garlic in large enough pieces to

remove after.3. Add both jars of Roma tomatoes. 4. Bring to a simmer. Add fresh basil leaves and

salt and pepper. 5. Cook for 30 minutes.

1. Sift fl our and place in food processor2. Add eggs and oil to food processor and process

until moist and ingredients combine. 3. Add another egg yolk if pastry is too dry.4. Tip out onto bench and knead briefl y to bring

dough together.5. Cover in cling fi lm and leave to rest for 30

minutes. 6. Pass the dough through a pasta machine on the

widest setting. Fold and repeat again. Repeat this process 3 to 4 times. Turn the pasta machine down one notch. and repeat the rolling until you have very thin sheets of pasta.

7. Keep pasta sheets covered in tea towels.8. Cut the pasta sheets to 30cm long. Blanch in

boiling salted water for 3 minutes.9. Move to cold water then drain and lay back in

tea towels.

1. Pour milk into saucepan, season lightly with salt, white pepper and nutmeg.

2. Heat over medium to low heat until bubbles form around the edge, then turn heat off .

3. Melt the butter in a separate saucepan over medium heat.

4. When the butter starts to foam, add the fl our and whisk until smooth.

5. Continue cooking, whisking constantly until the fl our mixture changes colour (3 to 4 minutes).

6. Leave mixture to cool.7. Pour the hot milk into the fl our mixture in a

steady stream, whisking constantly.8. Cook the sauce, whisking constantly and paying

special attention to the base and corners of the pan, until the sauce begins to simmer.

BIRD’S NEST PASTAWITH NAPOLITANO and BéCHAMEL SAUCE


INGREDIENTS

Pasta4 cups of plain fl our6 large eggs2 tablespoons of oil

Béchamel Sauce500ml milk50g plain fl our30g butter½ teaspoon saltPinch of nutmeg60-70g of grated Parmigiano-Reggiano cheeseWhite pepper

Napolitano Sauce1 onionGarlicChilliOlive oil1 jar of peeled Roma tomatoes1 jar of puréed Roma tomatoes

Filling500g Parma ham, thinly sliced500g mozzarella cheese, thinly sliced

BIRD’S NEST PASTAWITH NAPOLITANO and BéCHAMEL SAUCE

EQUIPMENT

Pasta MachineFood Processor

Sieve

METHOD INGREDIENTS


EQUIPMENT

Deep FryerBlowtorch

Turning SlicerPestle or Mixer

12 uncooked banana prawns, cleaned (with tails)2 large potatoes, peeled

1 large piece of sashimi yellowfi n tunaSmall jar of Atlantic salmon caviar

SeaweedCracked pepper

12 Japanese scallops1 stick of chorizo, skin removed, sliced

Avocado and Salsa Fresco1 avocado

1 limeSmall tub of sour cream

2 Roma tomatoes1 red onion

Extra virgin olive oilCracked sea salt and pepper

SEAFOOD TRIO

POTATO STRING PRAWNS with LIME MAYO

SASHIMI YELLOWFIN TUNA on a SEAWEED BED with CITRUS INFUSED SOY SAUCE and ATLANTIC SALMON CAVIAR

JAPANESE SCALLOP and CHORIZO STACK with AVOCADO and SALSA FRESCO

1. Pre-heat deep fryer to 180°C.2. Clean prawns thoroughly, keeping tails on.3. Use turning slicer to create potato strings.4. Wrap prawns in potato strings and place in deep

fry basket.5. Fry wrapped prawns for approximately 1 minute

until potato starts to blanch, then remove and leave to sit in basket for 5 minutes, then turn deep fryer to hottest temperature.

6. After 5 minutes, place prawns back in deep fryer and cook for additional 30 seconds.

7. Salt to taste.

1. Cut tuna into thin slices, season with cracked pepper, and roll into bite-sized pieces.

2. Place a small portion of seaweed as the base. 3. Soak bottom half of tuna roll in sauce then place

on seaweed.4. Sear top of tuna with blowtorch until top fl esh

turns white.5. Spoon sauce onto tuna and sprinkle with caviar.

1. Finely dice red onion and tomatoes into even cubes, season with olive oil and salt and pepper to taste.

2. Place fl esh of diced avocado and sour cream into pestle (or mixer) and blend until smooth. Add juice of one lime and salt and pepper to taste.

3. Turn heat on non-stick pan to high. Once ready add generous portion of butter.

4. Once butter has dissolved, quickly add sliced chorizo fi rst, then scallops, cooking on both sides.

METHOD INGREDIENTS

EQUIPMENT


Wok (Electric or Cooktop)

BLUE SWIMMER CRABS

PRESENTATION and GARNISH

1. To prepare crab, remove claws, then upper shell.2. Remove gills and “mustard” and wash shell. 3. Cut the body into four pieces.4. Heat a wok on high heat, then add vegetable oil.

Heat until smoking, then add the chopped crab and cook for 2 to 3 minutes, turning regularly.

5. Remove the crab and return the wok to the heat. Add peppercorns, chill and garlic and cook for 1 minute. Add soy sauce, oyster sauce, sugar, butter and water, and return the crab to the wok.

6. Bring to the boil then simmer for 5 to 7 minutes or until the sauce thickens.

1. Scatter crabs with spring onion, chilli and coriander.

2. Serve with rice or egg noodles.

6 whole blue swimmer crabs1 cup vegetable oil for frying

3 tablespoons soft green peppercorns5 cloves garlic, sliced

2 red chillies, sliced8 tablespoons soy sauce

8 tablespoons oyster sauce2 teaspoon caster sugar

100g butter, diced500ml water

1 bunch of spring onions, fi nely sliced1 bunch coriander, fi nely sliced

1 Th ai chilli, fi nely sliced

BLUE SWIMMER CRABSWITH BLACK PEPPER and CHILLI

METHOD INGREDIENTS

EQUIPMENT


RamekinsFood Processor

Drum Sieve

SEAFOOD

SAUCE

1. Blanch spinach leaves, then refresh in cold water.2. Grease ramekins with butter, layer base with

sheet of baking paper.3. Skin whiting, removing any bones.4. Season fi sh with salt and white pepper.5. Wrap around edge of ramekin.6. Layer spinach over whiting fi llets.7. Chop prawns and chill in freezer until ice cold.8. Sprinkle with salt and white pepper9. Sprinkle a little crushed ice over prawns before

puréeing in food processor.10. And tomato paste and cream. 11. Add a little more salt and white pepper and a

pinch of cayenne pepper.12. Use a drum sieve for smooth consistency. 13. Stir over ice to keep cool if needed.14. Pipe into ramekins. 15. Once fi lled, gently tap ramekins on the edge of a

table.16. Lay a piece of fresh dill on top, then cover with

another piece of baking paper on top.17. Wrap tightly in aluminium foil.18. Place towel on the base of a deep dish or use

kitchen towels.19. Fill with boiling water, no more than half way

up ramekin. 20. Cook at 120°C for approximately 20 minutes.

1. Use white snapper bones/wings to make fi sh stock.

2. Chop celery, white part of leeks and shallots fi nely.

3. Sweat with olive oil fi rst, then add water.4. Simmer for a maximum of 20 minutes, then

strain.5. Reduce to half (use a wide copper pan to reduce

quickly).6. Add a glass of white wine.7. Add cream to liquid, then reduce by half again,

taking care not to overfl ow.8. Add sparkling wine, squeeze of lemon, pinch of

cayenne pepper, pinch of yellow curry powder. 9. Stir over heat for another 1 to 2 minutes then

remove.

8 whiting fi llets200g prawns, shelled, tails removed, and deveined

Salt and white pepper½ egg white ⅓ cup cream

½ tablespoon tomato pasteLemon

Dill

SauceWhite snapper bones / wings

CeleryLeeks

ShallotsOlive oil

Glass of white wine (Riesling or Sauvignon Blanc)Sparkling wine

CreamLemon

Sparkling wineCayenne pepper

Yellow curry powder

KING GEORGE WHITING & PRAWNSIN CHAMPAGNE SAUCE

METHOD INGREDIENTS


1. Place wine in a wide pan over medium-high heat. Bring to a simmer, then add mussels and cover.

2. Cook, shaking the pan occasionally, for 3 minutes until almost all shells have opened. Discard any mussels that remain unopened after this time.

3. Strain, reserving liquid, then remove mussels from shells and set aside. Place reserved liquid, fi sh stock and saff ron in a pan and keep at a simmer over low heat.

4. Sauté prawns and squid for 2 to 3 minutes, turning until cooked through. Remove to a bowl and set aside.

5. Sauté garlic and shallots in olive oil, followed by leek and sweat down.

6. Add chilli (optional).7. Add rice to garlic and shallots and stir for 1

minute. 8. Add wine and continue stirring for another

minute. 9. Add one ladle of fi sh stock to the rice at a time,

continually stirring until absorbed. 10. After 15 to 17 minutes, the risotto should be

done (taste as you go).11. Stir through the grated parmesan cheese and

butter until melted.12. Stir through the seafood, cracked pepper and

parsley, with mussels placed on top and serve immediately.

1. Cool risotto in fridge2. Remove from fridge, and roll the risotto into ball

shapes.3. Roll risotto balls in fl our, lightly whisked egg

and breadcrumbs.4. Deep fry until golden brown.

RISOTTO

ARANCINI

Risotto1 clove of garlic fi nely diced

2 shallots fi nely sliced1 chilli fi nely sliced (optional)

1 leek cut in half and fi nely sliced Pinch saff ron threads

2 tablespoons of olive oil¾ cup of white wine1 cup of arborio rice

200g raw banana prawns, heads removed, shelled, deveined

6 black mussels 1 squid tube cut into rings

1 litre of fi sh stockGrated parmesan cheese

30g butter2 tablespoons of fi nely chopped continental parsley

Cracked black pepper

Arancini3 eggs

1 cup of fl our1 cup of breadcrumbs

SEAFOOD RISOTTOWITH ARANCINI

METHOD INGREDIENTS

EQUIPMENT


Pastry Rings

1. Pre-heat oven to 220°C2. Cut butter puff pastry into 8cm circles with

pastry cutter.3. Bake between two baking trays with baking

paper each side of pastry.4. Bake for 10 to 12 minutes until golden brown.5. Cut baking paper into squares to layer scallops.6. Cut scallops in half horizontally using the tip of

knife.7. Use pastry ring to shape scallops into circles,

with the cut side facing upwards.8. Overlap each slice, fi nishing with last one under

the fi rst and cap with a slice on top.9. Season with salt and white pepper.10. Bake in a hot oven at 240°C for 2 to 3 minutes

just before serving.11. Cut leeks into small slices (use only light green

leaves, not dark).12. Blanch in boiling salted water.13. When it comes to the boil, rinse quickly in cold

water to keep colour. 14. In a pan, add thickened cream, salt, white

pepper, and olive oil.15. Reduce it to half, then mix in leeks.16. Put a dab of leek mixture on bottom of pastry to

avoid it sliding on the plate. 17. Deep fry leeks for top garnish also.18. Can also garnish with chervil.

1. Cut butter into cubes and place in freezer2. Put ingredients in a tall saucepan adding butter

towards end and swirling sauce continuously in pan.

3. Remove from heat before butter is melted.4. Add more butter to warm sauce.

SCALLOP GALETTE

SAUCE

Sheets of Carême butter puff pastryJapanese scallops

Salt and white pepperLeeks

1 cup (250ml) thickened creamChervil (optional)

Sauce250g butter

¼ cup white vinegar1 shallot

2 to 3 pepper corns¼ cup orange juice and zest

SCALLOP GALETTE & LEEK FONDUEWITH ORANGE BEURRE BLANC

Peter’s of Kensington57 Anzac Parade, Kensington, NSW 2033

Telephone: (02) 9662 1099Email: [email protected]

www.petersofkensington.com.au

nic & rocco week @ peter’s of kensington...white pepper and nutmeg. 2. heat over medium to low...

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