Jimmy's Recipes

• 16 spears of asparagus
• truffle oil
• 20g Parmesan cheese, grated
• Salt and pepper
• Juice of half a lemon

Trim asparagus to remove any woody ends and cut each spear into two pieces. Blanch in boiling salted water for 4 minutes then refresh under ice cold water to stop the cooking. Pat the spears dry and place onto a platter. Drizzle with a generous amount of truffle oil, parmesan, salt, pepper and lemon juice.

Can be served warm or room temperature.

• ¼ Jap pumpkin, skin washed and sliced into large wedges
• ½ bunch of mint
• 200g Roasted salted cashew nuts
• 2 garlic cloves
• 50g grated Parmesan cheese
• 1 brown onion
• 1 birds eye chilli
• 20ml Rice wine vinegar
• Salt and pepper
• 12 Field Mushrooms
• 100g Fetta cheese
• Sliced shallots (green onions)

Place pumpkin onto an oven tray with the chill, whole cloves of garlic and the onion halved. Roast at 180 degrees for approx. 50 minutes until pumpkin is soft. Remove onion and chilli and garlic and reduce the heat to approx. 140 degrees for another 60 minutes to reduce the moisture in the pumpkin.

Finely chop the onion, garlic and chilli. Place cashews into a mortar and pestle and grind until a chunky crumb. Don’t make it too fine or it will become a paste.

Remove the skin from the pumpkin and mash the pumpkin to a chunky puree. Add the cashew nuts and slowly add the chilli/onion/garlic mix to taste. Season with salt and pepper and the vinegar and serve in peeled field mushroom caps.

Top with crumbed fetta either bake/grill or bbq until mushroom is cooked. Top with green onions.

• Crème 300ml
• Milk 200ml
• Caster Sugar 75gm
• Egg Yolks 5
• Vanilla Bean ¼ Pod
• Wattle Seed (Ground) 1 Tsp

• Pre Heat oven to 160 Degrees Celsius (320 Fahrenheit)
• Heat cream, milk, scraped Vanilla Bean and wattleseed in a saucepan until starting to simmer then take off heat.
• In a bowl whisk egg yolks and sugar for a couple of minutes until the yolks turn pale and the sugar granules dissolve.
• Slowly pour the hot liquid into the yolk/sugar mix stirring constantly to avoid cooking the eggs. Take out vanilla pod and skim foam from top of Brule mixture.
• Place 6 Ramekins in a deep baking tray then fill ramekins with Brule mix.
• Pour hot tap water into baking tray, around ramekins until water is halfway up the side of the ramekins.
• Cover tray with foil ( creating a mini steamer ) and place tray in preheated oven for approximately 30/35 minutes.
• Check if ready by removing foil and gently nudging the baking tray to see if the Brule wobbles like jelly in the middle.
• You don’t want them to get to firm in the middle or they will taste of egg.
• Remove ramekins from water bath and cool down and place in fridge.
• Once set, spoon 1 ½ tsp caster sugar over top of each Brule and tilt ramekin to spread sugar over evenly.
• With a blowtorch melt the sugar until almost burnt (giving it a slightly bitter flavour )

Serve with Hunter Valley Botrytis.