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Scott Toohey

(Australia ) Scott Toohey will today be thrown in to the pressure cooker of a national pasta-making final. The man behind Caboolture’s award-winning Scott Damien’s on the Lake restaurant is in Melbourne vying for the Dairy Farmers Best of the Best Pasta Challenge crown.
He will attempt to replicate his state title-winning dish a garlic, prosciutto and bulgarian fetta fettuccine.  ``It must be the same dish, that’s what’s got me here, so I’m feeling pretty good about it,’’ Mr Toohey told the Herald. He will also have to cook dishes from two mystery boxes within a 12-minute timeframe.

Before he left, Mr Toohey divulged his recipe for a white chocolate and Kandara strawberry self-saucing pudding.  Mr Toohey said he sourced his strawberries from his brother’s strawberry farm, Kandara, on Oakey Flat Rd at Morayfield.
Ingredients:
300g white chocolate
100ml cream
750g Kandara strawberries
500g butter
300g castor sugar
7 eggs (room temperature)
250g self raising flour
175g plain flour
Step 1: Dice strawberries
Step 2: Take white chocolate and cream, place into a pot and melt
Step 3: Place 30ml of the chocolate and cream mixture in to a 9cm greased ramiken
Step 4: Put butter and sugar in to a mixer and mix until it becomes a light, pale colour. Then add one egg in at a time waiting for each egg to be incorporated fully
Step 5: Fold in diced strawberries and left over white chocolate mix in to the eggs and sugar
Step 6: Sift plain flour and self raising flour in to your butter, egg and strawberry mixture. Fold through gently
Step 7: Place mixture in to prepared ramikens. Put ramikens in to a baking dish and fill baking dish with 1cm of water
Step 8: Place in an oven at 220 degrees for approximately 50 minutes. To test if they are cooked, use a wooden skewer. If the skewer comes out clean, the puddings are ready.
Enjoy!