Cooking a vegetarian dish from Jervois Steak House may be a culinary paradox but here the gastronomic gamble pays off. Combining the beauty of perfectly roasted broccoli with creamy whipped feta and a vibrant pea purée, served with the golden pan-fried gnocchi, this is a meat-free triumph.
Potato gnocchi, whipped feta, sautéed garlic greens
Serves 4 adults
1kg Potato (750g of puree required for gnocchi recipe – At Jervois Steak House we use Agria potatoes for this recipe as the starch is just about right for the gnocchi)
2 Egg yolks
200g Pasta flour
1tbsp EVO oil
1pinch Fresh nutmeg
8ea Spears of broccolini
8ea Leaves of cavelo nero
1 Garlic clove, crushed
1cup Broad beans
1 Head of broccoli
200g Goat Feta
100g Parmigiana Reggiano
1. Bake the potatoes on rock salt until soft and cooked through. Remove the flesh of the potato and push through a sieve. Cool the potato on a tray with Glad Wrap directly on top so it doesn’t sweat.
2. Put a pot of salted water on the stove to simmer. And ready a bowl of iced water.
3. Place the cold potato in a bowl and mix in the parmesan, nutmeg, olive oil and egg yolk. Then add the flour to form a dough.
4. Roll the dough on a floured surface into logs so you can cut pillows. Make the pillows approx. 1 inch long with the diameter of $2 NZ coin.
5. Cook in simmering water until they float to the top. Scoop off and plunge into the iced water. Once the gnocchi is cool remove from the iced water otherwise they will keep absorbing water.
6. Transfer to tray with kitchen towel, to dry them off.
1. Blanch the broccolini and the cavelo nero for 2 minutes in salted boiling water and strain.
2. Place the pot back on the stove with a knob of butter and a crushed garlic clove.
3. Return the greens to the pot and add the peas and broad beans.
Allow a block of feta to come to room temperature and place in a food mixer. Beat the cheese until smooth. Transfer to a piping bag and keep out of the fridge until you are ready to serve.
1. Put a pot of salted water on the stove to boil.
2. Remove the florets from the head of broccoli but keep the stalks. Over blanch the florets for approx. 4-5 minute.
3. Once cooked through, strain and transfer while hot to a blender and puree with 25g of butter. Adjust the seasoning with salt and pepper.
4. Cut the remaining stalks in half and heat a medium sized pot. Add a spoon of butter and place the stalks cut side down and lightly caramelize for 4-5 minutes on medium heat with the lid on.
5. Add approx. 250ml of water to the pot and replace the lid to steam the broccoli stalks the rest of the way for 3 minutes. Once cooked cut the halves in to two pieces so that you have four pieces. Keep aside before serving.
1. Pan fry the gnocchi in light olive oil to caramelise.
2. Re heat the broccoli puree in a small pot.
3. Spoon the broccoli stalks on to the plate along with some of the puree. Top that with the greens and pan-fried gnocchi then pipe some of the whipped feta in the nook and crannies.
4. To finish dredge the plate with Parmigiana Reggiano and if you like a drizzle of extra virgin olive oil.