i have returned to australia from the US to find it awash in auburn leaves mid Autumn – fall for all you northerners….
its inspiring to have the colour wash of tones of this gorgeous new season. …..i jumped at the opportunity to cook something tonal and delicious….a beautiful micro gnocchi with shrimp, asparagus and a yellow heirloom, saffron coral reduction. a warm salad for a soft opening to a beautiful season of colour and food….it felt real and perfect to jump into everything the season feels like…..warming up the tones and the temperature of the food we eat.. the freshness of this dish is very wildwithgarnish but also very australian.
the reduction is a favourite of mine. boiled shrimp shells with saffron….i use this a lot to start a dish. spaghetti with blue eyed cod and coral sauce and pureed leeks, open lasagne of lobster and dirty shell sauce, rich creamy crab soup with crab fritters and buttered shrimp….shall i go on….warm stack of buttered squid with prawn head butter sauce and walnut crumbs….
recipe: micro gnocchi with shrimp, asparagus and a yellow heirloom saffron coral reduction
20 shrimp, 2 tablespoons olive oil, 2 cloves garlic, 2 cups boiling water, 1 teaspoon saffron, 1 small yellow heirloom chopped small, 1/2 cup vegetable stock, celery salt, salt and pepper, 1 cup asparagus tips and shoots, 4 x snow peas, 1 tablespoon cold butter (unsalted)
in a pan place the peeled shrimp shells and fry them in olive oil, the yellow heirlooms and garlic. caramelise and cover the shells in boiling water and boil for 20 minutes whilst pressing down on the shells and heads with a masher. strain and reduce the liquid with saffron, and vegetable stock. a gentle sprinkle of celery salt and and some pepper works a treat. boil down to about 1 cup splashing and dashing with seasoning until you find your perfect taste. quickly whisk butter into the liquid to smooth it out…wow!
4 potatoes peeled and cut into small pieces, 1 cup of ricotta, 2 eggs, 1 tablespoons plain organic flour, pinch parmesan, 1/8 teaspoon each salt and pepper
boil the potatoes drain and bind in a magi mix with ricotta, flour, parmesan and a pinch of salt and pepper. roll into strings and cut and roll into tiny balls….boil in gentle salted water until they pop up to the top. strain
flash cook the shrimp and a cup of baby asparagus shoots and tips in the liquid. add the gnocchi a few snap peas and parsley….serve hot to warm with a splash of lime and maybe some chilli.
a lovely soft meander through the fields of my asparagus and crooxetti, flavoured with sprinklings of white truffle oil and a fine shave of pecorino – delicious…love the video….
asparagus and white truffle corxetti
i bought these heavenly disks from Eataly in NYC the other day wanting an excuse to eat them….soft grated pecorino falls over these discs that are only flavoured with fresh asparagus stalks, white truffle oil olive oil, pepper and salt…all to taste
keep it personal
……too simple…..too much heaven….!!!