Eccobistro Recipes

ecco bistro :: eating out restaurants brisbane queensland australia
http://www.eccobistro.com/ [25/08/2002 12:02:07 PM]
100 boundary st (cnr adelaide st), brisbane qld 4000 australia (directions)
phone +61 7 3831 8344 fax +61 7 3831 8460
email mail@eccobistro.com
reservations by phone or fax only
http://www.eccobistro.com/index2.html [25/08/2002 12:05:20 PM]
So many of our e'cco clients have asked about a recipe, or

wondered out loud how we thought of this or that combination,
that I thought it was time I shared my ideas more widely
through a book and on this website.
The recipes you'll find here and in my cookbook are true to the
spirit of e'cco. They feature familiar and delicious ingredients,
requiring consistently good quality if you're going to achieve the
most rewarding results.
Note: Recipe pictures are for illustrative purposes only
and may not match recipe exactly.
gnocchi, gorgonzola, spinach & pine

nuts. As demonstrated on Fresh, Channel Nine,
22 August 2002.
new potato
caramelised rum bananas with toasted banana

bread
chicken tenderloin with baked sweet potato,
chorizo, coriander & chilli jam.
salad of veal shank, roast garlic, beetroot &
red wine vinegar
salad of spinach, peas, mint & goats' curd
salad of crab, green pawpaw, chilli, lime &
cashews
new baked parmesan & thyme
Philip Johnson's e'cco:

recipes from an Australian bistro
Philip's first cookbook, "Philip Johnson's recipes from
an Australian bistro - e'cco", has experienced
phenomenal success and is currently in it's fourth print
run, and Random House Australia's best selling
cookbook.
The much anticipated and simply titled second edition
"Philip Johnson's more recipes from an Australian
bistro - e'cco2" has now been released. The book
showcases a selection of starters and desserts,
emulating the simple and pure flavours that have
become synonymous with Philip and e'cco.
To order a copy click here.
http://www.eccobistro.com/recframe.html (1 of 2) [25/08/2002 12:06:18 PM]
tart with red onion
jam
peaches, macerated cherries &

honey champagne cream
new fresh
espresso cognac mousse with crisp almond

bread
(as demonstrated at the Sunday Mail & Commonwealth Bank
Home & Design Show October 2001)
risotto of spanner crab, fennel & chilli.

panna cotta with charred mango cheeks.
roast garlic and chicken terrine, cornichons &

salsa verde.
lemon delicious pudding served with fresh
raspberries & lemon curd.
finger food
fresh fig, gorgonzola & prosciutto.
goat's cheese and mustard fruit on charred

sourdough.
(Note: Check back for new recipes.)
100 boundary st (cnr adelaide st), brisbane

(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
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http://www.eccobistro.com/recframe.html (2 of 2) [25/08/2002 12:06:18 PM]
Potato gnocchi,
gorgonzola, spinach &
pine nuts.
As Demonstrated on Fresh, Channel Nine
22 August, 2002
serves 6
Potato Gnocchi
750g bintje
potatoes (or
similar
dry,starchy
potato)
150g bakers
flour
1 egg, lightly
beaten
50g
parmesan,
freshly grated
pinch nutmeg,
freshly grated
maldon sea
salt
freshly ground
black pepper
Sauce
2 tbls olive oil

100g shallots
(french),
sliced
3 cloves
garlic, sliced
cup dry
white wine
300ml cream
150-200g
english
spinach,
stems
removed
80g italian
http://www.eccobistro.com/rec_potato_gnocchi.htm (1 of 2) [25/08/2002 12:07:09 PM]
Gnocchi
Steam the potatoes
until tender, cool a
little, then peel and
pass through a mouli
or sieve you should
have 500g cooked
potatoes. Fold flour
into the potatoes,
then gently stir in the
egg, parmesan, and
nutmeg. Season to
taste with salt and
pepper. Do not
overwork the mixture
or gnocchi will be
tough.
To shape gnocchi,
roll mixture into
cylindrical shapes
2.5cm in diameter.
Using a floured knife,
cut diagonally into
2.5cm lengths.
Sauce
Heat the olive oil in a
heavy-based pan
over moderate heat
and saut shallots
and garlic until soft
but not coloured.
Deglaze the pan with
wine, simmering until
it reduces by half.
Add cream to the pan
and continue to
gorgonzola,
fully matured,
roughly
chopped
lemon,
juice only
maldon sea
salt
freshly ground
black pepper
shaved
parmesan
cup pine
nuts, roasted
simmer until mixture

reduces by one-third.
Add spinach,
gorgonzola and
lemon juice; adjust
seasoning with salt
and pepper.
To serve, Bring a
large saucepan of
salted water to a
simmer. Add gnocchi
and cook 5-8 minutes
or until they float
remove one and test.
Gnocchi should be
cooked in the centre
and not gluey. Drain
gnocchi, add to
sauce and mix lightly.
Spoon into shallow
bowls, top with
shaved parmesan
and scatter with pine
nuts.

(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
http://www.eccobistro.com/rec_potato_gnocchi.htm (2 of 2) [25/08/2002 12:07:09 PM]
Caramelised Rum
Bananas with
Toasted Banana
Bread
serves 6
375g caster
sugar
6 extra
bananas,
peeled, sliced
diagonally into
3
120ml dark
rum
100ml pouring
cream (35%
butterfat)
250ml (1 cup)
pure cream,
(45%
butterfat; such
as king Island
or Kirk's), to
serve
Banana Bread
http://www.eccobistro.com/rec_rum_bananas.htm (1 of 3) [25/08/2002 12:08:17 PM]
375g (1 1/2
cups) selfraising flour
1/2 tsp
bicarbonate of
soda
Pinch of
nutmeg
3/4 cup raw
sugar
125g unsalted
butter, melted
2 eggs, lightly
beaten
1/2 tsp vanilla
essence
60ml (1/4 cup)
milk
3 large ripe
bananas,
Sift flour,
bicarbonate
of soda,
nutmeg
and a pinch
of salt into
a bowl. Stir
in sugar. In
a separate
bowl,
combine
melted
butter,
eggs,
vanilla, milk
and
mashed
bananas.
Fold
mixture into
dry
ingredients.
Pour into
loaf pan
and bake
for 45-50
minutes or
until a
skewer
inserted
comes out
clean and
loaf springs
back when
touched.
Leave in
pan 5
minutes
before
turning
onto a rack.
mashed
To make the banana
bread, preheat oven
to 150 degrees.
Grease a loaf pan
30cm long x 10cm
wide x 8cm high. Line
with non-stick baking
paper.
Place
sugar in a
large,
clean, flat
frying pan
an add
enough
water to
dissolve.
Bring to the
boil without
stirring until
it begins to
turn a dark
caramel.
Add
banana
and toss
lightly.
Remove
from heat
and add
rum.
Return to
heat and
cook until
bananas
soften.
Using a
slotted
spoon,
remove
bananas
and set
aside. Add
cream to
pan and
bring to the
boil briefly.
Strain
caramel.
Cut 6 slices
of the
bread (the
loaf makes
9-10).
Toast
under grill.
Cut each
slice of
bread in
half. Divide
bananas
on top,
drizzle with
caramel
and serve
with pure
cream.
100 boundary st (cnr adelaide st),

brisbane
(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
Chicken Tenderloin
with
Baked Sweet
Potato, Chorizo,
Coriander & Chilli
Jam
serves 6
18 chicken
tenderloin
fillets,
cleaned,
trimmed if
necessary
3 sweet
potatoes
(kumara)
Olive oil
12 stems
broccolini (or
broccoli)
2 chorizo
sausages,
sliced
diagonally
1/2 cup
washed
coriander
leaves
Good-quality
chilli
jam/chilli
tomato
chutney, to
serve
Warm jus*
Marinade
http://www.eccobistro.com/rec_chicken_chillijam.htm (1 of 3) [25/08/2002 12:08:39 PM]
60ml (1/4
cup) extra
virgin olive
oil
Pinch of
chilli flakes
Juice and
zest of half a
Preheat oven
to 180
degrees. Peel
sweet
potatoes and
slice into
discs
approximately
1cm thick.
Lay sweet
potatoes on a
baking tray
lined with nonstick baking
paper. Brush
with olive oil,
season and
bake for 20
minutes or
until tender.
Bring a
saucepan of
salted water
to the boil (for
broccolini).
Return sweet
potato to
oven to
reheat if
necessary.
Remove
chicken
tenderloins
from
marinade and
drain off
excess oil.
lemon
Heaped tsp
thyme
leaves,
chopped
Combine all the

marinade
ingredients. Place
tenderloin in a large
bowl or dish and
coat with marinade.
Refrigerate
overnight.
Preheat oven to 180
degrees. Peel sweet
potatoes and slice
into discs
approximately 1cm
thick. Lay sweet
potatoes on a
baking tray lined
with non-stick
baking paper. Brush
with olive oil,
season and bake for
20 minutes or until
tender.
Bring a saucepan of
salted water to the
boil (for broccolini).
Return sweet potato
to oven to reheat if
necessary.
Hate a nonstick frying

pan over high
heat and
cook
tenderloins
(you will
probably
need to do
this in 2 or 3
batches). Set
aside and
keep warm.
Quickly saute
the chorizo
and drain on
paper towel.
Place
broccolini in
boiling water
for several
minutes.
To serve,
place 2 slices
sweet potato
in the centre
of each plate.
Top with
chorizo,
coriander and
chilli jam.
Rest 2
broccolini
pieces
alongside.
Arrange 3
chicken
tenderloins
on top Drizzle
a little jus
over chicken
if desired.
*Jus is wellreduced
stock and is
available from
gourmet food
stores.

brisbane
(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
Salad of veal shank,

roast garlic, beetroot &
red wine vinegar
If you're having a
picnic and it is
impractical to reheat
the meat, then this
salad should definitely
be at room
temperature before
serving. This also
works well using lamb
shanks; allow 1 lamb
shank per person.
Red wine
vinaigrette
Braised Veal Shanks
http://www.eccobistro.com/rec_vealshank.htm (1 of 3) [25/08/2002 12:09:15 PM]
flour for
dusting
sea salt &
freshly ground
black pepper
6 veal shanks
125 mls olive
oil
1 onion,
peeled &
diced
1 carrot,
peeled &
diced
1 stick celery,
washed &
diced
1 leek, halved
lengthwise,
washed well &
diced
6 cloves
garlic,
unpeeled,
lightly crushed
few sprigs
rosemary
few sprigs
thyme
3 tablespoons
tomato paste
400 mls red
wine
1-2 litres beef
juice of 1/2
lemon
50 mls red
wine
vinegar
150 mls
extra virgin
olive oil
sea salt
freshly
ground
black
pepper
pinch
sugar
Combine lemon
juice and vinegar
in a bowl. Whisk in
olive oil, then
season with salt,
pepper and sugar
to taste.
For the beetroot
20 baby
beetroot
extra virgin
olive oil
few sprigs
thyme
1 head
garlic, skin
on, roughly
chopped
1/4 cup
water
Preheat oven to
180 degrees
Celcius. Wash and
scrub beetroot,
leaving skins
stock
Preheat oven to 160
degrees Celcius.
Season flour with salt
and pepper and lightly
coat shanks, shaking
to remove the excess.
Heat the olive oil in a
heavy-based frying
pan and seal the
shanks well,
transferring them to a
large flameproof
casserole as they
brown. Add the diced
vegetables with the
garlic and herbs to the
pan and cook until
golden. Add tomato
paste and cook for 5
minutes. Spoon
mixture over meat in
the casserole.
Deglaze the pan with
the wine, stirring to
loosen the sediment,
and pour mixture into
casserole. Add
enough stock to
casserole to cover
contents and bring to
the boil. Cover
casserole with lid or
aluminium foil and
bake for 1 to 1 and
1/2 hours or until
meat is tender and
pulls away from the
bones. Remove from
oven and allow to cool
in stock.
Carefully remove all
the meat, in large
pieces, from the
bones, discarding any
fat or sinews. Strain
the stock, discrading
the vegetables and
place in a clean bowl.
Refrigerate meat in
stock until needed.
This may be prepared
up to 3 days in
advance.
Garlic confit
intact. Combine in
a large bowl with
olive oil, thyme
sprigs and garlic.
Spread out on
baking tray and
sprinkle with
water.
Cover with foil and
roast for 40
minutes or until
beetroot begins to
soften. Remove
foil. Cook for a
further 20 minutes
or until beetroot
begins to colour.
Cool to room
temperature. Cut
in half to use in
salad.
To serve
1 large red
onion,
thinly
sliced
1 1/2 cups
Ligurian
olives, or
any other
small
pitted
olives
flat-leafed
parsley
leaves
5 head
baby cos
lettuce
Remove the meat

from the stock and
dice into 2.5 cm
cubes. Return to
stock and simmer
until meat is well
heated through.
Remove hot meat
from stock using a
slotted spoon and
place in a large
bowl. Squeeze
flesh from garlic
confit into meat.
Add beetroot,
onion, olives,
1 whole head
garlic
extra virgin
olive oil
Preheat oven to 120

degrees Celcius. Cut
off and discard the top
third of the head of
garlic and place, root
end down, in the
centre of a square of
aluminium foil. Drizzle
cut top liberally with
olive oil, then wrap
garlic in foil to enclose
completely.
parsley leaves and

mix lightly with
enough of the
vinaigrette to
moisten.
To serve, combine
baby cos with veal
shank salad in a
large bowl. Serves
10.
Place foil parcel on an

oven tray and bake
for 1 hour, or until
garlic is soft. (Or cook
with the veal for 40
minutes.) Cool. Garlic
will keep for several
days in the
refrigerator.

(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
Salad of spinach,
peas, mint & goats'
curd
For picnics
The bread will need to
be toasted in advance
and carried to the picnic
spot in an airtight
container.
http://www.eccobistro.com/rec_spinach.htm (1 of 2) [25/08/2002 12:09:42 PM]
220g fresh
spinach leaves,
washed well
1 1/2 cups
freshly podded
peas, blanched
briefly in boiling
salted water,
refreshed in iced
water and
drained
1 1/2 cups sugar
snap peas,
blanched briefly
in boiling salted
water, refreshed
in iced water
and drained
3/4 cup fresh
basil leaves,
washed
3/4 cup fresh
mint leaves,
washed
3/4 cups flatleafed parsley
leaves, washed
3 tablespoons
sliced spring
onions
1 red onion,
peeled and
thinly sliced
extra virgin olive
oil
2 lemons
sea salt and
freshly ground
In a large
bowl,
combine
spinach,
peas, basil,
mint, parsley
and onions.
Liberally
dress salad
with olice oil
and the juice
of 1 to 2
lemons.
Season well
with salt and
pepper.
Place
teaspoonfuls
of goats'
curd on top
of salad.
Toast
French stick
slices under
hot grill and
serve
alongside
the salad.
Serves 10.
black pepper
275g goats' curd
(or soft fresh
goats' cheese)
20 slices French
stick, cut
diagonally
approximately
20cm lengths,
1.5cm thick

brisbane
(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
http://www.eccobistro.com/rec_spinach.htm (2 of 2) [25/08/2002 12:09:42 PM]
Salad of crab, green

pawpaw, chilli, lime &
cashews
We use our local

Brisbane sandcrab for
this recipe, but
substitute whatever is
local or readily
available.
For the salad
Lime & palm sugar

dressing
1 cup fresh
lime juice
250g palm
sugar
1 chilli, roughly
chopped
a few
coriander
roots, washed
a few basil
and mint
stems,
washed
2 fresh kaffir
lime leaves
2 tablespoons
roughly
chopped
ginger
1 stalk
lemongrass,
bruised
good dash fish
sauce, to taste
Bring lime juice to the

boil in a saucepan.
Remove from heat,
add palm sugar and
stir until it dissolves,
returning to heat if
necessary.
Using a mortar and
pestle, lightly crush
the chilli, herbs, lime
leaves, ginger and
lemongrass. Add this
http://www.eccobistro.com/rec_crab.htm (1 of 2) [25/08/2002 12:09:57 PM]
3 telegraph
cucumbers
2 small green
pawpaw,
skins and
seeds
removed,
sliced into
fine julienne
(some have
orange flesh
but must be
unripe)
3 spring
onions, finely
sliced
diagonally
2-3 red
chillies, finely
julienned
1 1/2 cups
coriander
sprigs,
washed and
picked
1/2 cup mint
leaves,
washed
1/2 cup
toasted
unsalted
cashews
800g crab
meat, picked
and cleaned
1/2 cup Asian
fried onions,
available in
Asian food
stores, or
crisply fried
shallots
Using a potato skin

peeler, remove some
of the skin from the
cucumbers, leaving
to the lime juice and

palm sugar. Allow to
infuse for 1 hour. Set
aside to cool; season
to taste with fish
sauce. Strain before
using.
a little on for colour.

Still using the potato
peeler, peel the
cucumbers into long
ribbons, until you
reach the seeds.
Combine all the
ingredients in a bowl,
adding enough
dressing to moisten
the ingredients. Fold
through the crab
meat last. Serve in a
large bowl sprinkled
with crisp Asian fried
onions. Serves 10.

(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
http://www.eccobistro.com/rec_crab.htm (2 of 2) [25/08/2002 12:09:57 PM]
Baked parmesan & thyme

tart with red onion jam
serves 10
This tart is best baked in
the morning and taken
to the venue at room
temperature. If you
prefer not to plate
individually, the tart can
be placed on a platter
and garnished with the
red onion jam instead.
Red Onion Jam
Shortcrust Pastry
300g flour
155g unsalted
butter
pinch sea salt
1 tablespoon,
approximately,
very cold water
1 egg, beaten,
for egg wash
Combine the flour, butter

and salt in a food
processor and process
until mixture resembles
breadcrumbs. Process,
adding just enough
water to bring pastry
together on the blade;
do not overwork. Knead
lightly, wrap in plastic
wrap and refrigerate for
1 hour before using.
Preheat oven to 180'C.
Roll out the pastry to
3mm thick and gently
ease into a 24cm tart tin.
Rest a further 30
minutes in the
refrigerator or freezer.
Line pastry shell with a
piece of baking paper.
Fill with pastry weights
such as raw rice or split
peas and bake for 20-30
minutes until partially
cooked and golden.
Remove weights and
paper and brush egg
http://www.eccobistro.com/rec_tart.htm (1 of 2) [25/08/2002 12:10:15 PM]
10 red onions,
peeled
1 tablespoon
olive oil
1 tablespoon
unsalted
butter
100mls red
wine vinegar
1/4 cup brown
sugar
sea salt and
freshly ground
black pepper
Halve onions and

remove ends. Place
flat on a board and
cut into thin semicircles. Heat oil and
butter in a wide,
shallow, heavy-based
pan over moderate
heat.
Add the onions and
allow to sweat for 10
minutes, without
browning. Add the
vinegar and sugar
and cook for 15-20
minutes, or until the
onions are dark in
colour and jam-like in
consistency. Season
with salt and pepper.
Cool, then store in a
covered container in
the refrigerator.
Lemon Vinaigrette
4-5
tablespoons
fresh lemon
juice
1 teaspoon
grain mustard
2 teaspoons
wash over shell. Reduce

oven to 160'C and bake
for a further 10 minutes,
or until golden.
For The Filling
600mls cream
6 eggs
140g parmesan,
grated
2 teaspoons
thyme leaves
1 onion, cut into
fine dice, and
sauted until soft
but without
colour
sea salt and
freshly ground
black pepper
Preheat oven to 130'C.

Whisk together cream,
eggs, parmesan, thyme
leaves and onion.
Season well. Carefully
pour the mixture into the
prepared pastry shell
and bake for 40 minutes
or until the filling is just
set.
fresh thyme
leaves
150mls extra
virgin olive oil
sea salt and
freshly ground
black pepper
Place lemon juice,

mustard and thyme in
a bowl and whisk in
oil. Season to taste.
To Serve
bitter greens,
eg, radicchio,
witlof, rocket,
watercress
shaved
parmesan
Combine bitter greens

and dress with
enough lemon
vinaigrette to moisten.
To serve, place a
wedge of warm tart in
the centre of each
plate and arrange a
portion of salad to one
side. Place slices of
shaved parmesan
against each tart.
Serve with a
generous spoonful of
red onion jam.

(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
http://www.eccobistro.com/rec_tart.htm (2 of 2) [25/08/2002 12:10:15 PM]
Fresh peaches,
macerated cherries &
honey champagne
cream
serves 10
The cherries, peaches
and champagne
cream will need to be
in separate airtight
containers to take to
the venue. The
almond bread will
keep indefinitely in an
airtight container.
Macerated Cherries
1 cup water
cup sugar
1 vanilla bean,
split
500g fresh
cherries,
stems and
pips removed
Combine water, sugar

and vanilla bean in a
saucepan and stir to
dissolve sugar. Bring
to the boil, simmer for
2 minutes. Remove
from heat, pour over
pitted cherries and set
aside to cool.
Honey Champagne
Cream
http://www.eccobistro.com/rec_peaches.htm (1 of 2) [25/08/2002 12:10:33 PM]
500mls cream
2 tablespoons
honey
2 tablespoons
lemon juice
champagne
poaching
liquor from the
cherries
Whisk egg whites

until stiff peaks
form. Gradually
add sugar and salt
and beat until egg
mixture becomes
glossy. Gently fold
in lemon and
orange zest, then
fold in flour and
almonds.
Grease and line a
lamington tin, then
spoon in mixture.
Bake at 160'C for
approximately 20
minutes or until
bread is golden
brown.
Allow bread to cool
in tin, then turn out
on to cutting board.
With a serrated
knife, thinly slice
bread into
approximately
2mm slices. Place
bread on baking
trays in single
layers, and place in
50'C oven for
approximately 3
hours, or until dry
and crisp.
To Serve
10 ripe
freestone
peaches,
halved,
stones
removed
icing sugar
for dusting
Whip cream, honey

and lemon juice until
soft peaks form. Add
a little champagne
and balance flavour
with cherry poaching
liquor. The cream will
thicken while standing
in the refrigerator and
can be thinned with
either more
champagne, poaching
liquor, orange or
peach juice.
Place peach halves

in a large bowl with
cherries and liquor,
reserving a little
liquor to thin down
the champagne
cream if necessary.
Serve with a bowl
of honey
champagne cream
and crisp almond
bread dusted with
icing sugar.
Almond Bread
8 egg whites
250g caster
sugar
pinch salt
grated zest of
3 lemons
grated zest of
5 oranges
250g flour
250g whole
almonds, skin
on

(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
http://www.eccobistro.com/rec_peaches.htm (2 of 2) [25/08/2002 12:10:33 PM]
espresso cognac
mousse with crisp
almond bread
as demonstrated at The Sunday Mail &
Commonwealth Bank
Home & Design Show October 2001
serves 6
Mousse
1/2 cup
strong,
plunged
Vittoria coffee
1 1/2 leaves
gelatine
2 tbls cold
water
2 eggs
1/3 cup sugar
1 1/3 cups
cream
vanilla
essence (best
quality)
2 tbls cognac
Mousse
Soak gelatine in cold
water and add to hot
coffee. Strain and set
aside to cool.
Beat eggs and sugar
until thick and pale.
Add cooled
coffee and gelatine
mix. Whip cream to
soft peaks, add 1/3
cream to mix and
combine briskly.
Gently add remaining
2/3 using a large
metal whisk to avoid
losing volume.
Almond Bread
grated zest of
5 oranges
grated zest of
3 lemons
8 egg whites
pinch salt
240g caster
sugar
240g plain
flour
240g whole
almonds, skin
on
http://www.eccobistro.com/rec_esp_mousse.htm (1 of 3) [25/08/2002 12:10:59 PM]
Lastly fold through

vanilla and cognac.
Divide into 6 coffee
cups and set aside in
refrigerator.
Almond Bread
Whisk egg whites
until stiff peaks form.
Gradually add sugar
and salt and beat until
egg mixture becomes
glossy. Gently fold in
lemon and orange
zest, then fold in plain
flour and almonds.
Grease and line a

lamington tin, then
spoon in mixture.
Bake at 160'C for
approximately 20
minutes or until
golden brown.
Allow bread to cool in
tin, then turn out onto
cutting board. With a
serrated knife, thinly
slice bread into
approximately 2mm
slices. Place bread on
baking trays in single
layers, and place in
50'C oven for
approximately 3
hours, or until dry and
crisp.
Bread will keep for
approximately 1
week. Store in airtight
containers.
To Serve
Lightly dust almond
bread with icing
sugar. Lay a slice
over each cup, then
place on saucers or
small plates.

(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
Risotto of spanner crab,

fennel & chilli
serves 4
1 - 1.25 litres chicken stock,

boiling
2 tbls olive oil
25g butter
1 fennel bulb, sliced and
washed
2 teaspoons fennel seeds,
roasted & crushed
1/2 tsp dried chilli
4 golden shallots, peeled
and diced (or 1 onion)
2 cloves garlic
1 1/2 cups risotto rice
350g spanner crab meat,
cooked
50g parmesan, freshly
grated
25g butter, extra
1/2 lemon, juice only
1/4 cup flat leaf parsley,
washed and finely chopped
shaved parmesan
lemon oil
salt and pepper
Using a heavy-based
saucepan, sweat fennel,
fennel seeds, chilli, shallots
and garlic in oil and butter,
until shallots are transparent.
Lightly season.
Add rice, stirring through until
rice is well coated with oil.
Decrease heat to low,
carefully adding 1 cup of
boiling stock. Bring mixture to
boil, reduce heat to low.
Continue to add hot stock by
the cupful as it is absorbed,
stirring frequently. Continue
this method until rice is almost
cooked (approximately 15-20
minutes).
Add spanner crab meat to the
risotto, fold in grated
parmesan, extra butter, lemon
juice to taste and parsley.
Check seasonings and make
sure mixture is not too wet
(increase heat and allow to
evaporate if it is).
Serve in bowls, topping with
shaved parmesan, a drizzle of
lemon oil and freshly ground
black pepper.
Arrange 5 scallops around
and on top of each salad, then
drizzle a little more vinaigrette
over each. Serve with a
wedge of lemon.
Spicy tomato vinaigrette
http://www.eccobistro.com/risotto.htm (1 of 2) [25/08/2002 12:11:10 PM]
Chop tomatoes in food

processor then pass through a
fine sieve. Pour into shallow
pan and simmer over medium
heat until reduced by half. Set
aside and cool at room
temperature.
Transfer the reduced tomato
mixture to a bowl. Whisk in the
vinegar, spices and chillis.
Drizzle in the olive oil,
whisking as it is added.
Season to taste with salt and
black pepper, balsamic and
orange juice.

(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
http://www.eccobistro.com/risotto.htm (2 of 2) [25/08/2002 12:11:10 PM]
Panna Cotta with

charred
mango cheeks
Serves 6
2 sheets of
gelatine
80ml milk
450ml cream
60g caster
sugar
1/2 vanilla
bean, split
lengthwise
1/2 lemon,
zest only
60ml white
rum
3 mangoes,
cheeks
removed and
peeled
2 tbls butter,
melted
6 x 125ml
dariole
moulds
Soak gelatine in cold

milk to soften.
Combine 250ml
cream with sugar,
vanilla bean and
lemon zest in pan and
bring almost to the
boil. Remove from
heat.
Strain mixture onto
softened gelatine/milk
mixture to dissolve to
completely. Add rum
and stand until
mixture is room
temperature.
Whip remaining
200ml cream to soft
peaks and gently fold
into cooled mixture.
Pour into greased
dariole moulds and
refrigerate overnight.
To Serve
Preheat grill to high.
Brush mango cheeks
lightly with melted
butter and chargrill
using barbeque or
ridged pan.
Run a knife around
the edge of moulds to
loosen panna cotta,
then gently shake
moulds to remove.
Centre on plates and
http://www.eccobistro.com/pannacotta.htm (1 of 3) [25/08/2002 12:11:23 PM]
accompany with
charred mango
cheeks.
Pears
Place butter and
sugar into a saucepan
large enough to hold
all the pear slices.
Cook the butter and
sugar until it becomes
golden in colour.
Add pears and cook
until soft, making sure
they are well coated
in the caramel. Set
aside.
Honeycomb
Line a baking tray
with glad bake and
set aside.
In a saucepan place
sugar, glucose and
water. Heat gently
until sugar dissolves.
Heat for 10 minutes
or until temperature
reads 154C on a
sweets thermometer
("hard crack").
Quickly stir in bicarb
soda.
Pour honeycomb into
prepared baking tray
and leave to cool.
When honeycomb is
completely cold,
break it into pieces
using a heavy spoon
or your hands. Fold
the honeycomb
through the vanilla ice
cream.
To serve, place a
pancake in the centre
of a serving plate.
Top with slices of
caramelised pear and
scoop some
honeycomb icecream
on top. Serve drizzled
with caramel sauce.

(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
Roast garlic &

chicken terrine,
cornichons & salsa
verde
serves 10
2 x 1.5-1.7
kg cornfed
chickens
2 heads
garlic confit
1 cup basil
leaves
2 tsp thyme
leaves,
chopped
1 lemon,
grated zest
only
salt and
freshly
ground black
pepper
To Serve
balsamic
dressing
rocket
cornichons
(small
gherkins)
crusty bread
such as
ciabatta
salsa verde
Balsamic dressing
http://www.eccobistro.com/rec_garlic_chicken.htm (1 of 4) [25/08/2002 12:13:22 PM]
cup best
quality
balsamic
vinegar
1 clove
garlic,
crushed
pinch of
sugar
Terrine
Carefully
remove skin
from the
chicken in
one piece if
possible and
use it to line
terrine
mould.
Dice the leg
and breast
meat into 12cm pieces
and place in
a bowl. Add
squeezed
flesh from
the garlic
confit, basil,
thyme and
lemon zest,
mix well.
Weigh the
mixture and,
for 1kg of
terrine mix,
add 1
percent of
salt and a
good
grinding of
black
pepper, i.e. if
mixture
weighs 1.5
kg, use 15g
salt.
Preheat
oven to
180C. Pack
salt and
black pepper
180ml extravirgin olive oil
Salsa Verde
1 cup basil
leaves
1 cup flat leaf
parsley
2 clove
garlic,
crushed
50g salted
capers, well
rinsed
3 anchovy
fillets in oil,
rinsed and
dried
2 tbls extravirgin olive oil
2 tsp dijon
mustard
salt and
black pepper
To Confit garlic
Preheat oven to
200C. Cut off and
discard the top onethird from the 2
heads of garlic and
place, root end
down, in the centre
of a square of
aluminium foil.
Drizzle cut tops
liberally with extravirgin olive oil, then
wrap heads in foil to
enclose completely.
Place foil parcel on
an oven tray and
bake for 1 hour, or
until garlic is soft.
Cool. Garlic will keep
for several days in
the refrigerator.
mixture into
lined terrine
and fold the
skin over to
enclose the
filling. Cover
terrine with
lid or silicone
paper, then
cover with
aluminium
foil and place
in ovenproof
dish. Fill dish
with enough
hot water to
come
halfway up
the sides of
the terrine
and bake for
1 hour.
To check if
terrine is
cooked
through, the
internal
temperature
must be
70C. If you
do not have
a meat
thermometer,
insert a
metal skewer
into the
centre, wait
a short time,
remove and
feel the
temperature
of the
skewer it
must be
quite hot to
the touch.
Remove
terrine from
water bath
and allow to
cool.
Refrigerate
overnight,
placing a
weight on
the terrine as
it cools.
Dress rocket
leaves with
enough
balsamic
dressing to
moisten.
Remove
terrine from
the mould
and cut into
1.5cm thick
slices.
Balsamic
Dressing
Place
vinegar,
garlic, sugar
and
seasoning in
a bowl and
gradually
whisk in the
olive oil until
well blended.
Salsa Verde
Finely chop
herbs, garlic,
capers and
anchovies
and place in
a bowl.
Whisking
well, drizzle
in the oil.
Flavour with
mustard, salt
and black
pepper.
Store,
covered, in
refrigerator.
To serve, lay
a slice of
terrine on
each serving
plate with
cornichons,
dressed
rocket, crusty
bread and
salsa verde.

brisbane
(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
Lemon delicious
pudding served with
fresh raspberries &
lemon curd
serves 6
Lemon delicious
160 butter,
softened
350g caster
sugar
8 eggs,
separated
finely grated
zest of 3
lemons
2 cups milk
(500ml)
100g sifted
flour
6 tbls lemon
juice
lemon curd,
icing sugar
and fresh
raspberries to
serve
Lemon curd
8 egg yolks
250g sugar
100ml lemon
juice
250g butter,
cubed
Add half the

milk, then half
the flour,
beating well
after each
addition. Add
remaining
milk and flour,
beating well.
Finally fold in
lemon juice.
In a clean dry
bowl whisk
egg whites
until stiff
peaks form.
Gently fold
into lemon
batter. Place
ramekin
dishes into a
water bath.
Pour mixture
into ramekin
dishes. Bake
in oven until
mixture is set,
approximately
20 minutes.
Lemon curd
Lemon delicious
Heat oven to 180C.
Spray 8 ramekin
dishes with light oil or
grease with butter.
Cut circles of Glad
Bake for base of
each ramekin.
http://www.eccobistro.com/lemon.htm (1 of 2) [25/08/2002 12:13:39 PM]
In a bowl,
whisk yolks,
sugar and
lemon juice
together,
place in
cubed butter.
Place over a
double boiler
Beat butter and

sugar to a cream.
Add egg yolks one at
a time, then add
lemon zest.
and cook until

thick and
glossy. Thin it
down with
half cup
water or more
lemon juice if
you like it
sharper.
To serve,
remove
lemon
delicious from
ramekins and
place on top
of spoonfuls
of lemon
curd, on each
serving plate.
Dust the top
of the
pudding with
sifted icing
sugar and
serve with
fresh
raspberries.

brisbane
(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
http://www.eccobistro.com/lemon.htm (2 of 2) [25/08/2002 12:13:39 PM]
Fresh fig,
gorgonzola
&
prosciutto
24 baguette
slices, cut
diagonally &
toasted (to fit
fig)
6 figs,
quartered
24 basil
leaves
100g
gorgonzola
24 slices
prosciutto
extra-virgin
olive oil
freshly ground
black pepper
To assemble
Lay out toasted
baguette slices. Place
quarter fig on each.
Rest a basil leaf
across fig and top
with approximately
half teaspoon
gorgonzola. Wrap
with prosciutto,
season with pepper
and drizzle a very
small amount of oil
over.
Goat's
cheese &
mustard
fruit on
charred
sourdough
24 rounds,
using
sourdough
baguette
200g
woodside
goats curd,
or similar
rocket, finely
shredded
tapenade
mustard
fruits, thinly
sliced
extra-virgin
olive oil
freshly
ground black
pepper
Brush sourdough
slices with olive oil
and char both sides
on ridged grill plate.
Spread a thin layer
of tapenade on each
slice, top with
shredded rocket.
Spoon approximately
1 teaspoon goats
curd on top, season
with pepper. Garnish
with a slice of
mustard fruit.

(directions)
phone +61 7 3831 8344
fax +61 7 3831 8460
http://www.eccobistro.com/finger.html (1 of 2) [25/08/2002 12:13:54 PM]
http://www.eccobistro.com/finger.html (2 of 2) [25/08/2002 12:13:54 PM]

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