Virginia Hellier Consulting

Virginia Hellier Consulting

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Guest chefs recipes
Virginia Hellier consulting regularly invite chefs to appear at cooking schools and to demonstrate their food at venues around the country. This is a sample of recipes from recent classes and demonstrations.

LINGUINE WITH CHORIZO SAUSAGE, CAPERS, EXTRA VIRGIN OLIVE OIL AND ROCKET
Recipe from David Gilligan - Provisions Food Store and Lemons of Camberwell

INGREDIENTS
350 gms Linguine
4 tbsps Olive Oil (plus a little extra)
120 gms Chorizo Sausage (Cut into Julienne) 4 tsps Capers
160 gms Rocket (Washed)
50 gms Parmesan
Sea Salt and Ground Black Pepper

METHOD
Cook Linguine as per packet instructions.
Whilst Linguine is cooking gently saute the Chorizo Sausage in Olive Oil until it colours lightly and renders it's flavour into the oil. Drain the Pasta well and add to the Sausage along with the Rocket and Capers.
Toss together until well mixed and Rocket is wilted.
You will need to drizzle in some more Olive Oil at this stage then season with Salt and Pepper.
Turn into bowls, then grate Fresh Parmesan over the Pasta and serve. Serves 4.


GRILLED LAMB CUTLETS WITH OLIVE TAPENADE, GOATS CHEESE MASH AND GREEN BEANS.

INGREDIENTS
12 Lamb Cutlets
6 tsps Olive Tapenade (Recipe attached)
Olive Oil

Mashed Potato
1 Kg Medium sized Desiree Potatoes (Peeled and cut into large pieces)
90 gms Soft Goats Cheese
100 mls Milk
1 ½ tbsps Soft Butter
Salt and Pepper

Olive Tapenade 170 gms Black Olives (Jumbo Kalamatas, stoned)
1 ½ tsps Capers (Washed and desalinated)
2 cloves Garlic
3 Anchovy fillets
50 mls Olive Oil
Ground Black Pepper

Green Beans
350 gms Green Beans
½ tsp Butter
Salt and Pepper

METHOD
Mash
Peel Potatoes and cut into large pieces. Cover with cold water, seasoned with Salt.
Bring to boil and simmer gently until tender.
Drain in a colander then return to pot and place over a gentle heat to steam off any excess liquid.
Mash with a normal Potato Masher then beat in Milk, Butter and Goats Cheese. Taste and adjust seasoning - keep warm.

Lamb cutlets
Whilst potatoes are cooking, top and tail Green Beans and start a pot of boiling Salted Water.
Season Lamb Cutlets well and begin grilling or sautéing in a large heavy-based pan.
At the same time drop the beans into the boiling water and boil rapidly until tender then drain.
Season and toss with ½ tsp butter. As lamb finishes cooking, spread each cutlet lightly with the Olive Tapenade.
Serve the cutlets stacked up around the mash and accompany with Green Beans.
Serves 4.

CAPESANTE CURATE SERVITA CON VINEGRETTE ALLE NOCI
Cured scallops served with walnut vinaigrette
Recipe from Riccardo Momesso - Executive Chef il bacaro - 168-170 Little Collins Street, Melbourne

1 diced shallot
1/2 clove garlic diced
1 tsp grappa
1 tsp chopped thyme
1 bayleaf
100g rock salt 200g sugar

Combine all ingredients. Cover scallops and leave on perforated tray for 5-6 hours.
Walnut dressing
100g chopped walnuts
1tsp French mustard
100ml red wine vinegar
300ml good quality extra virgin olive oil
salt and pepper to taste

Leave chopped walnuts in vinegar for half an hour.
Whisk in mustard, salt and pepper to taste.
Slowly whisk in extra virgin olive oil until vinegar resembles sauce consistency.
To assemble Take scallops from marinade wiping excess salt.
Arrange on plate as desired spooning over walnut dressing. Serve immediately.

Baccala Montecato Con Broccoli
Whipped cod fish with broccoli and celeriac

1kg soaked baccala fillets
10mL extra virgin olive oil
100g broccoli
100g diced carrot
50g diced shallot
salt and pepper to taste
In a hot pan, sautee shallot, carrot and broccoli in oil.
When transparent add baccala and stir vigorously with a wooden spoon until all ingredients and baccala are binded together.

Celeriac
5g sugar
50mL red wine vinegar
1 celeriac
1 red witlof
salt and pepper to taste
Finely julienne celeriac.
Marinate in vinegar and sugar for half an hour.
Strain and season adding halved witlof leaves.
To serve
Arrange witlof in small mounds in centre of a plate.
When baccala is binded make three quennels and arrange on plate as desired.
Sprinkle with parsley leaves and serve immediately

TORTILLA WITH POTATOES, SPANISH ONION AND RED CAPSICUM

Recipe from Basque Pintxos Bar, 159 Chapel Street Windsor

Ingredients
6 peeled and thinly sliced desiree potatoes
1 medium Spanish onion thinly sliced
10 eggs whisked well
½ tabs salt
¼ cup roasted and peeled red capsicum
olive oil

Method
Fry potatoes and onion in olive oil until soft.
Remove from heat, lift out the potatoes and onion from the oil and drain oil away.
Add whisked eggs , salt and capsicum to the potato and onion and return to pan on a low heat for 10 minutes.
Place a plate large enough to cover the pan and flip the tortilla over on to the plate and then slide it back in to the pan to cook the other side for another 5 minutes.
When ready flip on to a clean plate and cut into cubes to serve as tapas.
(you can also have it in larger wedges with a side salad for lunch.)

Esqueixada Salsa
1 medium Spanish onion finely diced
6 Roma tomatoes deseeded and finely diced
½ cup red capsicum deseeded and finely diced
½ cup yellow capsicum deseeded and finely diced
½ cup salt cod soaked for two hours, then drained and patted dry, and finely diced
2 tabs chopped parsley
1 teaspoon cracked pepper
3 tabs extra virgin olive oil

Combine all ingredients together and this can be used for on top of oysters or fresh bread.