GREEN GOLDEN CHOUX BUN
150gm Plain Flour
5gm Green colour powder
Place water, milk, salt, sugar and butter in a saucepan over medium heat. bring just to the boil, and at ouce add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined.
Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Transfer to an electric mixer and beat on a medium speed. Allow to cool slightly, and then on a low speed add the eggs one by one making sure the egg mixer completely in before add
the next. You may not need all the eggs, beat until the mixture just falls from the spoon but still holds its shape. Add in the green colour and make sure it is completely combined into the mix.
Preheat oven to 180°C. brush
a baking tray with oil to lightly grease. Use a pastry bag fitted a piping nozzle to pipe the shape of 4cm circle onto the baking tray. bake in preheated oven for 25 minutes or until the éclair pastry is puffed and golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.
PEA AND FRESH MINT PUREE
80gm Spring onion finely chopped
250gm Fresh peas
1 bunch of fresh Mint leaves only
in a small saucepan, sweat the spring onions and add the fresh peas. Cook peas until mushie and then season with salt and pepper.
Take off the heat and place into
a blender with the fresh mint and blend until a smooth texture. When ready place into a container and into the refrigerator. Reserve until needed.
SESAME, SUNFLOWER AND PUMPKIN TUILE
75gm Plain Flour
30gm White Sesame seeds
30gm black Sesame seeds
30gm Sunflower seeds
30gm Pumpkin seeds
125gm Melted butter
bring to the boil the sugar, water and glucose. Add the butter. Mix all the dry ingredients together and then add to the wet ingredients
and stir. Allow to cool completely so the mix does not split.
Preheat the oven to 180C. Place a 2 heap spoonful on to a baking tray lined with baking tray and place another sheet of baking paper. Roll the mix out thinly into a rectangle shape and place into the oven.
Bake for 15 minutes or until golden brown. Take out of the oven and roll out thinly.
Remove the baking paper and when the mix has slightly cooled cut out 6x4cm circles and reserve until needed.
2 Whole baby zucchinis
100gm Green beans
bring a large pot of water to boil over high heat. Top and tail the green beans, break off the base from the asparagus and using a peeler, peel slices of the zucchini.
Just before blanching the vegetables, add couple of tablespoons of salt to the boiling water. blanch each one separately lighter coloured ones first, as darker coloured ones will tinge the water and subsequent vegetables.
After about 30 seconds, test for doneness. Remove one piece; dip it into the bowl of ice water, and taste. Keep tasting every 30-60 seconds until the vegetables are cooked to your liking. Most vegetables take between 2-5 minutes.
When the vegetables are done, quickly remove them from the boiling water with a slotted spoon and plunge them into the ice bath to stop the cooking process. When the vegetables are completely cool, remove them from the ice bath and drain on the towel-lined plate.