Manu Feildel
Chef cuisinier

Français

Serves 6, Prep: 45 mins, Cook: 20 mins

INGREDIENTS
1 tablespoon olive oil
30g salted butter, chopped
1 leek, halved, washed and thinly sliced
1 fennel, trimmed, thinly sliced, reserve fennel fronds
3 cloves garlic, sliced
2 tablespoon Pernod (optional)
1 tablespoon plain flour
½ cup dry white wine
2 x 150g pouches Peppercorn Sauce by Manu
½ cup fish stock
500g skinless and boneless snapper (See Tip), cut into 5cm pieces
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
Extra 60g salted butter, melted

POTATO TOPPING
1kg Desiree potatoes, peeled, chopped
50g salted butter, melted
1/3 cup pure cream, warmed
3 egg yolks
Sea salt flakes and ground black pepper, to taste

RECIPE
1. Preheat oven to 200C (fan-forced).
2. To make potato topping, place potatoes in a large saucepan of cold, salted water. Bring to boil. Boil for 10-12 minutes, or until tender. Drain. Press the potatoes through a potato ricer or a metal sieve into a bowl. Add butter, cream and egg yolks and fold until combined. Season with salt and pepper. Set aside to cool.
3. Meanwhile, heat oil and butter in a large frying pan over medium heat. Add leek, fennel and garlic. Cook, stirring occasionally, until softened. Add Pernod, if using, then slightly tilt pan to catch the flame. Cook until flame disappears. Add flour and cook, stirring for 1 minute. Add wine and bring boil. Boil for 1-2 minutes, then stir in Peppercorn Sauce by Manu and stock. Return to boil, then add fish, peas and reserved chopped fennel fronds. Stir to coat. Season with salt and pepper and remove from heat. Stir in parsley.
4. Divide filling among six ovenproof ramekins (1½-cup capacity). Transfer potato topping to a piping bag fitted with a 11mm star-shaped nozzle, then pipe over filling. Place ramekins on a large oven tray.
5. Cook in the oven for 15-18 minutes, or until topping is golden brown and filling is bubbling underneath. Remove. Stand 5 minutes before serving.

TIPS
 Snapper can be replaced with other types of firm white fish i.e. ling, barramundi or dory.
 For a change, omit potato topping and place a square of puff pastry over the top of each ramekin. Brush with egg and bake until golden brown and crisp.

Serves 4-6, Prep: 45 mins, Cook: 15 mins

INGREDIENTS
300g large pasta shells (See tip)
½ cup (50g) grated Kefalotyri cheese (See tip)
100g Greek feta, crumbled
Fried oregano sprigs, to garnish

Ragu:
2 tablespoons olive oil
1 brown onion, finely chopped
3 cloves garlic, finely chopped
750g lamb mince
2 teaspoons ground cumin
½ teaspoon ground cinnamon
1 tablespoon chopped fresh oregano
2 tablespoons tomato paste
2 x 150g pouches French Steak Sauce by Manu
410g can cherry tomatoes in juice
¾ cup beef stock
Sea salt flakes and ground black pepper, to taste

Bechamel:
50g salted butter, chopped
1 tablespoon plain flour
1 teaspoon Dijon mustard
1 1/3 cups (330ml) milk, warmed
1 cup (100g) grated Kefalotyri cheese

RECIPE
1. Preheat oven to 200C (fan-forced).

2. To make ragu, heat oil in a large deep frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3-4 minutes, or until softened. Increase heat to high and add lamb. Cook, stirring to break up mince for about 5-6 minutes, or until changed in colour. Add cumin, cinnamon and oregano and season with salt and pepper. Cook, stirring for 1 minute. Add tomato paste and stir to combine.

3. Stir in tomatoes, then add French Steak Sauce by Manu and stock. Bring to boil. Gently boil, stirring occasionally for about 10 minutes, or until thickened slightly. Taste, then season with salt and pepper. Remove from heat.

4. Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain. Refresh under cold water.

5. To make bechamel, melt the butter in a medium saucepan over medium heat. Stir in flour until well incorporated and cook for 2 minutes, then whisk in mustard. Gradually add the hot milk, whisking vigorously to prevent any lumps, until a smooth sauce forms. Whisk in kefalotyri cheese until melted. Season with salt and pepper and remove from heat.

6. Spoon three-quarters of the bechamel sauce over the base of a greased ovenproof dish (12-cup capacity). Spread evenly. Spoon ragu into pasta shells and arrange over bechamel. Drizzle remaining bechamel over the top, then scatter with kefalotyri cheese and feta.

7. Cook in oven for 12-15 minutes, or until cheese is melted and golden brown. Remove. Stand 10 minutes before serving. Garnish with fried oregano sprigs.

TIP
 Large shells can be found in gourmet grocers or speciality food stores. Alternatively, replace with other types of short pasta i.e. penne, rigatoni or farfelle and stir through ragu before adding to dish. Drizzle with bechamel and scatter with cheeses before baking.

 Ragu can be made ahead and stored in the fridge for up to two days or freeze in an airtight container for up to three months.

 Kefalotyri cheese is available from gourmet grocers or specialty cheese shops. You can replace with parmesan or pecorino.

Chicken Parmi Sandwich with Mushroom Sauce by Manu

Serves 4, Prep: 25 mins, Cook: 10 mins

Ingredients:
2 large chicken breasts (375g each), halved horizontally
Sea salt flakes and ground black pepper, to taste
1/3 cup plain flour
3 eggs
½ teaspoon Dijon mustard
2 teaspoons olive oil
1 cup dried fine breadcrumbs
1½ cups panko breadcrumbs
1 tablespoon fresh thyme leaves
Vegetable oil, for shallow frying
100g salted butter, softened
2 cloves garlic, crushed
1 tablespoon finely chopped parsley
400g packet (4) Turkish rolls, split horizontally
50g baby spinach leaves
12 slices mozzarella
2 x 150g pouches Mushroom Sauce by Manu
Chunky chips, to serve

Recipe:
1. Preheat grill to high.

2. Season chicken with salt and pepper, then dust in flour, shaking off excess.

3. Whisk eggs, mustard, oil and 1 tablespoon water in a shallow bowl. Place fine breadcrumbs on a plate. Combine panko breadcrumbs and thyme on a separate plate. Dip chicken into egg mixture, then into fine breadcrumbs, pressing to coat. Return to egg mixture then add to panko breadcrumb mixture, pressing to coat.

4. Heat enough oil in a large, deep frying pan over medium heat, to shallow-fry. Cook chicken for about 3-4 minutes on each side, until golden brown and cooked through. Transfer to a plate lined with paper towel.

5. Combine butter, garlic and parsley in a bowl, season with salt and pepper and mix well.

6. Spread butter over cut-sides of each roll and place on a large oven tray. Grill for 3-4 minutes, or until lightly toasted.

7. Top roll bases with spinach, chicken and cheese. Remove roll tops from tray. Grill for a further 3 minutes, or until cheese is melted.

8. Meanwhile, Heat Mushroom Sauce by Manu in a small saucepan over medium-high heat until hot.

9. Spoon mushroom sauce over chicken and sandwich with roll tops. Serve with chunky chips.

TIP - Chicken breast can be replaced with pork or veal steaks, if preferred.

Chicken Wellington with Diane Sauce

Serves 4, Prep: 1 hour, Cook: 30 mins

Ingredients:
2 large chicken breasts (375g each), trimmed
1 tablespoon olive oil
30g salted butter, chopped
10 slices prosciutto (approx. 200g)
3-4 silverbeet leaves, core trimmed, blanched
375g roll butter puff pastry, thawed partially (See Tip)
1 egg yolk
1 tablespoon pure cream
2 x 150g pouches Diane Sauce by Manu
Charred red witlof with grated parmesan, to serve

MUSHROOM DUXELLES
2 tablespoons olive oil
175g Swiss brown mushrooms, trimmed and finely chopped
2 eschalots, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
2 cloves garlic, finely chopped
30g salted butter, chopped
2 tablespoons dry white wine
1 tablespoon finely chopped fresh parsley
Sea salt flakes and ground black pepper, to taste

Recipe:

1. To make duxelles, heat oil in a medium frying pan over medium-high heat. Add mushrooms and eschalots. Cook, stirring occasionally, for about 5 minutes, or until softened. Add thyme, garlic and butter, then reduce heat to medium and cook for a further 2-3 minutes, or until the moisture has evaporated. Add wine and bring to boil. Boil for 1 minute. Stir in parsley and season with salt and pepper. Transfer to a bowl and set aside to cool.

2. Season chicken with salt and pepper. Heat oil and butter in same, clean frying pan over medium-high heat. Add chicken. Cook for about 2 minutes on each side, or until browned all over. Remove.

3. Preheat oven to 220C (fan-forced).

4. Slightly overlap two long pieces of plastic wrap on bench, with a short edge closest to you. Lay prosciutto, slightly overlapping, on top of plastic wrap to form a 20cm x 30cm rectangle (you should have 5 slices wide by 2 slices long).

5. Squeeze out any excess moisture from blanched silverbeet, then lay on top of prosciutto. Place one chicken breast, top-side down, in the centre of the prosciutto. Press duxelles on top and sandwich with remaining chicken, top-side up. Using plastic wrap to help you, roll prosciutto around chicken to completely enclose, tucking excess prosciutto in at either end. Using either ends of excess plastic wrap, roll the chicken on the bench to form a tight cylinder.

6. While assembling the wellington, place an oven tray in the oven until very hot. Combine egg yolk and cream in a bowl and mix well.

7. To assemble wellington, unroll pastry onto a clean surface and brush egg wash in the centre, the same width as the chicken roll. Remove the chicken from the plastic wrap and place onto the egg-washed pastry. Cut four rectangles away from each corner of the pastry to form a plus symbol (+). Set aside. Fold short sides of the pastry over the chicken. Trim long sides so that when they meet in the middle of the roll, they overlap by approx. 1-2cm. Lift one long side up and over the chicken, brush with egg
wash, then repeat with remaining long side to completely enclose. Press seams lightly together to seal. Carefully transfer wellington onto a sheet of baking paper, seam side down. Brush with egg wash.

8. For steam spout, use a 1½cm round cutter to out a small hole in the top of the wellington. From reserved pastry, cut out a ring and place neatly around steam hole and brush with egg wash. Transfer to heated oven tray.

9. Cook in oven for 15 minutes. Reduce temperature to 200C (fan-forced) and cook for a further 15-20 minutes, or until pastry is golden brown and crisp. Temperature should read 74 degrees on a meat thermometer when inserted into chicken. Remove. Stand 10 minutes before serving.

10. Meanwhile, Heat Diane Sauce by Manu in a small saucepan over medium-high heat until hot.

11. Serve wellington with Diane sauce and charred witlof with grated parmesan.


TIPS
 We used Careme pastry for this recipe. Available at gourmet grocers or speciality food stores.
 To blanch silverbeet, place in a saucepan of boiling water for 30 seconds then refresh in a bowl of iced water. Drain well by squeezing out excess moisture.