Crêpes Recipe by Black Pearl Catering

For 15 crêpes

Preparation 10 minutes

Ingredients

• 300g plain flour
• 3 eggs
• 2 tbsp of oil
• 50g melted butter
• 600ml milk

Method

• In a salad bowl, place half of the flour and add the eggs one by one, then add the milk.
• Mix slowly and add the rest of the flour to form a very soft and silky mixture
• Add the melted butter and oil
• Let stand for an hour.
• Then the dough is ready to cook!

Tip of the Chef : add a 2 tbsp of cold water to make the dough even lighter…

BON APPETIT!

During her “Kings Park” exhibition, West Australian artist Rowena Keall Walsh invites you to her long table to attend a three-course sit-down dinner, with guest speaker, eminent botanist, Professor Kingsley Dixon.

Immerse yourself in the gallery vibe amongst Rowena’s paintings.
Savour food prepared by Black Pearl Catering with essences of the Australian bush, paired with Rockcliffe boutique wines.

Friday the 7^th of September 2018, 6h30pm drinks, for 8pm dinner served

Cullity Gallery, School of Design, University of Western Australia.

Corner Clifton Str & Stirling Hwy, Nedlands

$130 per person – paired with  wines

$95 per person – without wine

MENU

Canapés

• Emu chorizo & sea scallops mini kebabs
• Shark Bay tiger prawns with lemon aspen drizzle
• Grilled lamb cutlets with bush tomato relish
• Avocado & goat cheese crostini with finger lime caviar

Entrée (choose one of the following)

• Pan-fried trout with saltbush dukkha served on a bed of thinly sliced Jerusalem artichokes & flat beans
• Pan-fried chicken fillet with saltbush dukkha served on a bed of thinly sliced Jerusalem artichokes & flat beans
• Braised aubergines with saltbush dukkha served on a bed of thinly sliced Jerusalem artichokes & flat beans – v

Main (choose one of the following)

• Grilled Harvey beef tenderloin with pepperberry jus served with new potatoes & celeriac purée topped with shredded Manjimup Truffle
• Crispy skinned barramundi with lemon myrtle beurre blanc served with new potatoes & celeriac purée topped with shredded Manjimup Truffle
• Lemon Myrtle roasted vegetables risotto with shredded Manjimup Truffle – v

Dessert

• Wattleseed infused crème brûlée served with macadamia biscotti

Other informations

This event is for 18+

Smart casual attire

Strictly no BYO

Minimum seats availability.

Refund policy: tickets are transferable but non-refundable.

Select your entree and main items at time of booking.

We will cater for special dietary requirements upon written request at time of booking.

These delicious biscuits are a perfect adding for your next high tea party.

Click here for morning and afternoon tea menus selection.

Roasted Pumpkin Velouté Recipe

Soup, Glorious Soup!

Tell me. Are you like me? The minute the wind, rain and cold weather appears, I just feel like soup, soup, and more soup... It is the best comfort food I can think about. It feels like home or a cuddle, safe, reenergising and warm...

This Velouté and its smooth and velvety texture is the perfect start to our cooler time to come… Ginger, coriander and cumin are acting like a protection to our body and immune system.

Enjoy with no moderation and let us know of your special touch to add to this golden beauty.

For 4-6 person   -   Preparation: 20 minutes   -   Cooking: 30 minutes

Ingredients

1 whole pumpkin peeled & diced

1 big onion, peeled & sliced

1 medium carrot, peeled & diced

1 medium sweet potato peeled & diced

1 medium potato peeled & diced

2 tablespoon Extra Virgin Olive Oil

1 teaspoon Sea Salt

¼teaspoon grounded Black Pepper

1 tablespoon butter

4 garlic cloves chopped

1 tablespoon fresh ginger grated

1 teaspoon cumin

1 teaspoon coriander

1 litre chicken stock

1 teaspoon of honey

150ml fresh cream

½cup of fresh coriander chopped

Pine nuts to decorate

Ingredients for Ginger Cream (mix all)

50ml fresh cream

3 tablespoon of milk

1 tablespoon of honey

2 teaspoon of freshly grated ginger

A pinch of sea salt

METHOD

Preheat oven @ 200 degrés.

Cover a tray with baking paper

Place diced pumpkin, onion, sweet potato & carrot on the tray

Drizzle with olive oil, salt and pepper

Mix lightly.Roast for 20 minutes until vegetables are golden

While vegetables are roasting, melt butter & 1 tbsp of olive oil in a large pan, on medium heat

Add crushed garlic, grated ginger, coriander & cumin

Cook for a minute stirring continually

Add chicken stock, potato, honey, roasted vegetables

Bring to the boil, then reduce the heat to medium

Gently cook uncovered for 15 to 20 minutes, until potatoes are tender

Mix with a hand mixer until smooth creamy texture(this is like velvet…)

Season to your taste

Add the fresh cream and mix again

Serve with ginger cream(above), coriander freshly chopped and Pine Nuts

BON APPÉTIT !!

Gluten free almond and orange cake recipe

This weekend I cooked for a painting and food retreat down south and some of the participants were allergic to gluten. This recipe is perfect if you have friends of family members who are allergic to gluten but have a sweet tooth!

INGREDIENTS

2 oranges

3 eggs

1 cup of caster sugar

3 cups(300g) of almond meal

1 teaspoon gluten-free baking powder(optional)

ORANGE SYRUP

1 orange

3/4 cup of caster sugar

METHOD

Preheat oven to 170°C. Brush a round 22cm pan with melted butter to lightly grease. Line base with non-stick baking paper.

Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Place the orange in the bowl of a food processor and process until smooth. Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder(if you wish) and gently fold until just combined. Pour into prepared pan. Step 5 Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool. Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange. Place rind in a saucepan with orange juice and sugar. Boil for 4/5 minutes over low heat until the sugar dissolves and the syrup thickens.

Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve with ice cream or double cream.

Bon appétit!