Australian House & Garden — June 2017

MUSHROOM CANNELLONI

Prep: 1 hr. Cooking: 1 hr 15 mins +

resting. Serves 6

580g ricotta, drained

2 eggs, lightly beaten

100g parmesan, finely grated

¼ cup (60ml) extra-virgin olive oil,

plus extra for drizzling

4 cloves garlic, thinly sliced

3 spring onions (white part only),

thinly sliced

3 00g Swiss brown mushrooms,

coarsely chopped

2 50g large flat mushrooms (such as

field), coarsely chopped

6 sage leaves, thinly sliced

1 tsp thyme leaves

3 0g dried porcini mushrooms, soaked in

200ml warm water for 10 mins, drained

and chopped, soaking liquid reserved

250g store-bought cannelloni tubes

Salad leaves to serve (optional)

Bechamel sauce

100g butter, coarsely chopped

⅓ cup (50g) plain flour

600ml warm milk

¼ cup (20g) finely grated parmesan

Pinch of finely grated nutmeg, or to taste

1 Preheat oven to 180°C (160°C fan).

Place ricotta in a large bowl with eggs and

75g parmesan. Mix well, season to taste,

then set aside.

BEEF CHEEK BOURGUIGNON

Prep: 30 mins. Cooking: 4 hrs. Serves 6

80ml olive oil

6 beef cheeks (about 300g each)

½ cup (75g) plain flour

500g golden eschalots, peeled

6 cloves garlic, thinly sliced

500ml pinot noir

6 cups (1.5L) beef stock

400g bacon, cut into 2cm pieces

5 sprigs thyme plus extra to serve

3 fresh bay leaves

¾ cup firmly packed flat-leaf parsley,

coarsely chopped, plus extra to serve

1 Preheat oven to 150°C(130°C fan).

2 Heat 60ml oil in a large frypan over

highheat. Season beef cheeks and dust

with flour, shaking off excess. Brown beef

all over in 2 batches (about 8mins per

batch); remove beef to a plate and set

aside. Reduce heat to medium, add

remaining oil and eschalots and sauté until

eschalots just begin to colour, 3-4 mins.

Add garlic, stir until lightly golden and

deglaze pan with wine. Transfer garlic

mixture to a flameproof casserole dish,

add beef cheeks, stock, bacon and herbs

and cover with a lid. Increase heat to

medium-high and bring to a simmer,

then transfer to oven and braise until

beef is very tender, about 3½-4 hrs.

3 Remove cheeks from braising liquid.

Placecasserole on stove over medium-high

heat and simmer, uncovered, until reduced

to coating consistency, 20-30 mins. Return

cheeks to mixture, scatter with extra parsley

and thyme and serve with Paris mash.

TIPA traditional braising cut such as

chuck steak can be substituted for beef

cheeks. If desired, add button mushrooms

for depth of flavour and to boost the

vegetable content. >

2 Heat extra-virgin olive oil in a large frypan

over medium heat. Add garlic and spring

onion, sauté until starting to soften, 1-2 mins.

Add mushrooms and herbs, sauté until

tender, 8-10 mins. Add porcini and soaking

liquid, then simmer until liquid has reduced,

7-10 mins. Season and set aside.

3 Blanch cannelloni tubes in a large

saucepan of salted boiling water over

medium-high heat until al dente, about

2-3 mins. Drain and refresh, drizzle with

a little oil, then set aside.

4 To make bechamel, heat butter in a

saucepan over medium heat until foaming,

1–2 mins, then add flour and stir until

mixture is light brown in colour, 2-3 mins.

Whisk in warm milk, a little at a time, and

stir constantly until beginning to bubble,

2-3 mins. Remove from heat, add parmesan

and season with sea salt, freshly ground

black pepper and nutmeg; set aside.

5 Add mushrooms to ricotta mixture;

loosely swirl to roughly combine (do not

over-mix or ricotta will lose its whiteness).

Spoon ricotta into a piping bag fitted with

a 2cm plain nozzle, then pipe mixture into

prepared cannelloni tubes. (Alternatively,

use a small spoon to fill tubes with ricotta

mixture.) Arrange cannelloni in a large

lightly oiled baking dish. Spoon bechamel

over, scatter with remaining parmesan and

dust lightly with nutmeg, then bake until

golden and warmed through, 30-40 mins.

Serve with salad if desired.

WINE MATCHES

Mushroom cannelloni 2016 Yangarra Roussanne, $35. With white peach and

lemon zest, this rare white variety is expressive, scented and beautifully textured.

Salami, provolone & mascarpone schiacciata 2015 David Hook Central

Ranges Sangiovese, $30. A youthful light red with cherry fruit and savoury nuances.

Beef cheek bourguignon 2015 Bleasdale Second Innings Malbec, $20.

Aromatic dark fruits with a subtle, underlying earthiness. Deliciously rich and fleshy.

Chocolate rum & raisin steamed pudding NV Seppeltsfield Para Grand

Tawny, $38. Stunning, with hints of coffee, raisins and nuts. Amazing length and depth.

Wine matches by Toni Paterson.

ENTERTAINING HG

AUSTRALIAN HOUSE & GARDEN | 135