agm2011

Pizza Margherita (V)

Recipe Image:

Introduction:

Pizza Margherita, prepared by the chefs from Manifesto in Rathmines, Dublin 6 for our AGM 2011 cookery demonstration.

Notes:

Serves 3

Preparation:

3 Non-stick 12" Pizza Pans

Ingredients:

500g Gluten-Free Flour* (Odlums Tritamyl was used on the day)
300g room temperature water
250g Passata (tomato sauce)
Extra Virgin Olive Oil
250g Fresh Mozzarella*
20g Salt
30g Fresh Yeast
Fresh Basil

* Please check the Food List for suitable gluten-free brands.

Method:

Mix the gluten-free flour together with the salt.
In a separate bowl, add all the yeast and mix with the warm water. Leave for 1 minute until the yeast has dissolved in the water.
Add the water to the flour slowly and mix together. When the dough is sticking together divide into three balls.
Leave the dough covered with a damp cloth for about 45 minutes or until the dough has raised.
Take one of the raised bals and place on a non-stick pan. Slowly with your fingers pat out the dough to cover the pan. Repeat this for the other two pans. At this stage you can put two of the pans covered in cling film in the freezer and use them another time.
Spread the passata on to the top of the pizza base. Chop the fresh mozzarella and arrange on top of the passata sauce. Sprinkle with the basil and add a dash of extra virgin olive oil.
Cook in the oven at 220°C/420°F for 7-8 minutes until golden.

Submitted by webmaster on Wed, 23/05/2012 - 15:59

Tiramisu

Recipe Image:

Introduction:

A classic Italian dessert, Tiramisu, prepared by the chefs from Manifesto in Rathmines, Dublin 6 for our AGM 2011 cookery demonstration.

Notes:

This dessert will serve 8 people and will last in the fridge for 2 days.

Preparation:

Grease a 12"/30cm baking tray with some butter and dust with gluten-free flour.

Preheat the oven to 170°C/340°F

Ingredients:

250g Gluten-Free Flour* (Odlums Tritamyl was used on the day)
250g Caster Sugar
7 Eggs
1 Sachet of Pane Angeli or 1 tbsp gluten-free Baking Powder*
Zest of 1/2 Lemon
Butter for greasing the dish

Filling

500g Mascarpone Cheese
6 Eggs
120g Caster Sugar
Cocoa Powder*
4 Espresso coffees
Chocolate shavings

* Please check the Food List for suitable gluten-free brands.

Method:

Making the Sponge

Separate 7 eggs, and mix the egg white with half the sugar and whisk until stiff.
In another bowl, mix the egg yolks with the remainder of the sugar and whisk until creamy.
Slowly add the egg white mixture into the egg yoke mixtrure and fold together in the same direction. A wooden spoon or flat spoon works well with this. Make sure the direction the white is mixed with the yolk is the same to maintain fullness.
Slowly sieve in the flour and again fold the mixture slowly.
Add the zest of half a lemon and the pane angeli or the gluten-free baking powder.
Pour the sponge mixture into the prepared baking tray and bake in the oven for 40 minutes.
When the sponge is ready, remove from the oven and leave to cool for about 15 minutes.

Making the filling

For the Mascarpone topping, whisk the mascarpone, eggs and sugar in a bowl until creamy.
Slowly cut the sponge in half, and make a nice espresso - half for you, half for the dessert!
For the espresso, use a cafetiere/french press which makes 2-14 coffees depending on the size of the pot. This recipe will use 4 espressos.
With a spoon, spread the espresso over the sponge until all the sponge is moist.
Cover the sponge with half of the mascarpone filling.
Place the remaining sponge on top and repeat the process again, this time don't have another espresso, but keep it for the dessert!
Sprinkle the mascarpone top layer with cocoa powder and chocolate shavings and leave in the fridge for 1 hour before serving.

Submitted by webmaster on Wed, 23/05/2012 - 15:38

Tagliatelle with Scallops, Artichoke and Chorizo

Recipe Image:

Introduction:

Tagliatelle prepared by the chefs from Manifesto in Rathmines, Dublin 6 for our AGM 2011 cookery demonstration.

Notes:

Serves 4

Ingredients:

320g Tagliatelle* (Molino Di Ferro Tagliatelle was used on the day)
6 Scallops
4 Artichokes
100g Chorizo*
1/2 glass Dry White Wine
Black Pepper
Parsley (chopped)
Pinch of Salt

* Please check the Food List for suitable gluten-free brands.

Method:

Prepare the Chorizo by slicing up, and chop the artichoke too.
In a saucepan, heat the water for the pasta and bring to the boil.
Heat a good size frying pan without oil and add the chorizo. Pan fry until crispy and cooked through.
Add the scallops and chopped artichoke. Add salt and the chopped parsley at this stage and also add in all the white wine. Reduce the heat and sauté.
In your pasta saucepan, add the gluten-free Tagliatelle and cook until al dente.
When the pasta is cooked, remove using a strainer an add to the frying pan.
Mix together and serve in a large bowl - Buon Appetito!!

Submitted by webmaster on Wed, 23/05/2012 - 14:39

Pizza Margherita (V)

Tiramisu

Filling

Tagliatelle with Scallops, Artichoke and Chorizo

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