Chef Adam O’Sullivan, from West End’s Mondo Organics, shares his recipe for a popular entrée from the restaurant’s menu that works perfectly for lunch – especially when pre-cooked.

Learn from the experts

Look out for Mondo Organics next series of popular cooking classes which will start in July. The program will be available from next week, 27 May. Each class costs about $95 and lasts for about one hour and a half. Some of the topics which will be back by popular demand include:

Italian Vegetarian
Learn the secrets to preparing a perfect risotto. Discover the flavours of the Italian garden, simple food combinations, that will delight your taste buds, and turn the nonvego, vego! Includes a ‘pick me up’ dessert classic that is fast and fabulous.

A Taste of Spain
Discover the union of simple ingredients such as seafood, spicy sausage, piquant sauces, and the bold spices. Pick up great tips and simple recipe explanations to help create a memorable Spanish dinner party or simply to get you through the working week with a hint of Spanish flair.

Ingredients:

Shortcrust pastry

  • 250g of plain flour
  • 150g of unsalted butter
  • 1 egg
  • 1 tblspn milk
  • Pinch of sugar and pinch of salt

Tart filling

  • 600g sautéed leek in butter and then strained
  • 150g grated fontina
  • 150g grated cheddar
  • 4 egg yolks
  • 150g of cream
  • Salt and white pepper to season

 

Method:

Shortcrust pastry:

Rub butter into dry ingredients, add egg and milk and knead into a ball. Wrap in cling film and refrigerate for 1 hour. Take out of the fridge and cut ball into 6 even pieces. Roll out to fit 6 greased tart cases. Blind bake for 12 minutes in a 180°C oven.

Tart filling:

Mix ingredients together. Place in tart cases and bake at 180°C for 15 minutes.