Nic & Rocco Week @ Peter’s of Kensington

[Pages:14]WELCOME

Anyone who loves to cook will know just how important it is to experiment with different flavours. It's what gives your cooking life. Sometimes, it's the flavours 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 flavours. The 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 find a cookbook, flip to the most challenging recipe and try it out for themselves. The boys are the first 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. The perennial gentlemen of the show and popular favourites, Nic and Rocco finished 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. The boys are eager to share their gift with whoever they can. Their 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!

The Peter's of Kensington Team

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Nic & Rocco Week @ Peter's of Kensington

CONTENTS

PASTA RECIPES

4 Herb Printed Ravioli with Sage Butter Sauce

5 Potato Gnocchi 6 Bird's Nest Pasta

with Napolitano and B?chamel Sauce

SEAFOOD RECIPES

8 Seafood Trio Potato String Prawns with Japanese Mayo Sashimi Yellowfin Tuna on a Seaweed bed, with Ponzu Sauce and Atlantic Salmon Caviar Japanese Scallop and Chorizo Stack, with Avocado and Salsa Fresco

9 Blue Swimmer Crabs with Chilli and Black Pepper

10 King George Whiting and Shellfish Mousseline with Vegetable Pearls in a Champagne Sauce

11 Seafood Risotto with Arancini 12 Scallop Galette and Leek Fondue

with Orange Beurre Blanc

Nic and Rocco Week @ Peter's of Kensington

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HERB PRINTED RAVIOLI

WITH SAGE BUTTER SAUCE

METHOD

PASTA 1. Sift flour and place in food processor 2. 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 briefly to bring

dough together. 5. Cover in cling film 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. To create the decorative parsley effect, 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.

RAVIOLI 1. Combine the ricotta, parmesan, parsley, nutmeg,

salt and pepper. 2. Fill a piping bag with the filling. 3. Lay a sheet of pasta on a flat surface and pipe

filling 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.

TOPPING 1. Finely slice the pancetta and asparagus and saut?

in olive oil.

SAUCE 1. Quickly melt the butter and stir in the sage over

medium heat until butter slightly browns in colour.

INGREDIENTS

Pasta Dough 2 cups of plain flour

3 eggs 1 tablespoon of olive oil Leaves of Italian parsley, washed, dried and stems removed.

Ravioli Filling 1 cup ricotta cheese ? cup freshly grated parmesan 4 tablespoons chopped parsley A pinch of nutmeg 6 separated egg yolks

Sauce 200g butter A handful of fresh sage leaves ? cup freshly grated parmesan

Thinly sliced pancetta Baby asparagus Olive oil Salt and pepper

EQUIPMENT

Pasta Machine Food Processor Piping Bag & Nozzles

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Nic & Rocco Week @ Peter's of Kensington

POTATO Gnocchi

METHOD

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 flour as necessary to form a firm 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-floured fork (or gnocchi board), pressing gently to form a dent and fork marks on the other side. This 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.

INGREDIENTS

4 large russet potatoes, washed 2 eggs

Salt and pepper 3 cups plain flour

Nic & Rocco Week @ Peter's of Kensington

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BIRD'S NEST PASTA

WITH NAPOLITANO and B?CHAMEL SAUCE

METHOD

NAPOLITANO SAUCE

1. Saut? very finely 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.

PASTA

1. Sift flour and place in food processor 2. 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 briefly to bring

dough together. 5. Cover in cling film 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.

BECHAMEL SAUCE

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 flour and whisk until smooth.

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

6. Leave mixture to cool. 7. Pour the hot milk into the flour 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.

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 fine sieve into a clean

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

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

ASSEMBLY

1. Pre-heat oven to 180?C. 2. Spread a thin layer of b?chamel 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.

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Nic & Rocco Week @ Peter's of Kensington

BIRD'S NEST PASTA

WITH NAPOLITANO and B?CHAMEL SAUCE

INGREDIENTS

Pasta 4 cups of plain flour 6 large eggs 2 tablespoons of oil

B?chamel Sauce 500ml milk 50g plain flour 30g butter ? teaspoon salt Pinch of nutmeg 60-70g of grated Parmigiano-Reggiano cheese White pepper

Napolitano Sauce 1 onion Garlic Chilli Olive oil 1 jar of peeled Roma tomatoes 1 jar of pur?ed Roma tomatoes

Filling 500g Parma ham, thinly sliced 500g mozzarella cheese, thinly sliced

EQUIPMENT

Pasta Machine Food Processor

Sieve

Nic & Rocco Week @ Peter's of Kensington

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SEAFOOD TRIO

METHOD

INGREDIENTS

POTATO STRING PRAWNS with LIME MAYO

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.

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

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 flesh

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

JAPANESE SCALLOP and CHORIZO STACK with AVOCADO and SALSA FRESCO

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

2. Place flesh 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 first, then scallops, cooking on both sides.

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

1 large piece of sashimi yellowfin tuna Small jar of Atlantic salmon caviar Seaweed Cracked pepper 12 Japanese scallops

1 stick of chorizo, skin removed, sliced

Avocado and Salsa Fresco 1 avocado 1 lime

Small tub of sour cream 2 Roma tomatoes 1 red onion

Extra virgin olive oil Cracked sea salt and pepper

EQUIPMENT

Deep Fryer Blowtorch Turning Slicer Pestle or Mixer

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Nic & Rocco Week @ Peter's of Kensington

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