Kelly Eastwood presents: A Gluten free pear, ginger and rosemary cake and Prawn And Zucchini Pasta W
Bermagui's Kelly Eastwood has some sensational summer recipes to share. ***
Gluten free pear, ginger and rosemary cake Ingredients 3 pears (ripe, but not too soft) 150g soft butter 160g sugar 125g ground almonds 120g rice flour 1 ½ tsp baking powder 3 free range eggs 1 ½ tsp ground ginger 1 pinch of salt * For the Syrup Juice of 2 lemons 2 twigs rosemary 125g Icing sugar Method Preheat the oven to 180°C. Grease and line a loaf pan with baking paper. Beat the soft butter together with the sugar and salt in your mixer. Then beat in the eggs one after another. Blend the rice flour, baking powder and ginger into the butter-egg-mix. In the end stir in the ground almonds and fill the gluten-free almond-batter evenly into the loaf pan. Rinse the pears, pat dry with a bit of paper towel and arrange them on the gluten-free almond batter, then press them inside the batter. Now bake the cake for 45 -50 minutes or until cooked through – if the top is getting too brown after 30 minutes just place a piece of tinfoil on top for the remaining baking time. * Meanwhile, make the syrup by combining the juice, icing sugar and rosemary over a low heat. When the cake has cooked, leave it to cool down for 15 minutes, then remove from the loaf pan. Prick the top of the cake all over and pour over the hot syrup. Serve with custard or crème fraiche. Allow to cool on a rack. *** Prawn And Zucchini Pasta With Shellfish Butter (SERVES 2) INGREDIENTS 12 green Australian prawns 200g linguine 1 tbsp olive oil 2 cloves garlic, sliced 2 punnets cherry tomatoes ½ cup white wine 1 zucchini, julienned 40g shellfish butter ½ bunch parsley Sea salt Cracked pepper Juice of 1 lemon For the Shellfish Butter 200g prawn shells (including the heads) 200g Butter 1 carrot, finely diced 1 stalk celery, finely diced 1 onion, finely diced 1 clove garlic 1 leek, washed and finely sliced 1 tsp tomato paste 2 bay leaves METHOD For the shellfish butter, add the shells, carrot, celery, onion and garlic into a small pan and sweat on a low heat until softened. Stir in tomato paste. Add butter and continue to stir until the butter has melted. Bring the butter to the boil, and reduce to a simmer for 30 minutes to reduce. Strain into a bowl. This can be stored in the fridge for a week, or in the freezer for up to a month. For the pasta, defrost the prawns either naturally without water, or in sea water. Peel the prawns, cut them in half lengthways and set the shells and heads aside for the shellfish butter. Heat the oil in a large pan and add garlic. Sauté for 2 minutes until golden. Add the cherry tomatoes and fry until blistered and slightly broken down. Deglaze with white wine and cook until the wine has evaporated. Toss through the prawns for 5 minutes or until just cooked through. Add the shellfish butter. Add in zucchini, cook for 1 minute and immediately remove from heat to avoid overcooking the zucchini. Season with salt and pepper. Toss through parsley. Serve with a squeeze of lemon juice.
Eastwood’s is a welcoming, friendly place that celebrates using local produce. For breakfast, lunch and dinner they offer freshly made salads including vegetarian and gluten free, delicious hearty sandwiches, a wide range of take home meals including comforting soups, pasta sauces, curries and risottos, cured and smoked meats, pates and terrines and a wide selection of cheeses Antipasto, dips and much, much more
They use ‘Dark Horse’ coffee and regularly update their training to ensure that your coffee is consistently good and for the sweet tooths, you’ll be tempted by their DONUT DAYS on Saturdays… as well as house made muffins, old school slices and cakes, including gluten free options.