From Russell: I've just posted this recipe on my blog so I thought I'd share it here too! This is a great recipe (if I say so myself) that tastes like it's taken you ages to prepare. Note: It does take ages if you have to do it for 30 people, unless you have a handy helper called Emma to peel and spiralize for you!
Here we go...
Tomato & Macadamia Mozzarella Linguine
Makes 5 starter-size portions
Linguine
500g carrots, peeled
500g parsnip, peeled
1T salt
15 large basil leaves, chiffonade
2T Italian seasoning
150g baby plum tomatoes, cut into small sections
Macadamia Mozzarella
1/2c macadamias
1/2c cashews
1T Nama Shoyu or Tamari
2t lemon juice
1/4c water
Red Pepper Sauce
1/2c pine nuts
1 red pepper
1/2T lemon juice
1T Nama Shoyu or Tamari
1/2c cashews
1T agave
Method
- Turn the carrot and parsnip into thin strands with your favourite spiral slicer or mandonline.
- In a bowl combine the vegetable pasta (linguine)you have produced with the salt and mix well by hand. Leave to stand whilst preparing the mozzarella.
- Combine all mozzarella ingredients in a Vita-Mix or food processor (a Vita-Mix isn't a food processor, it's more of a blender but no other blender that I know of is suitable to make the cheese so an 'ordinary' processor is the next best thing). Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix. Set aside.
- Mix all Red Pepper sauce ingredients in a Vita-Mix or blender until smooth (blender is ok for this at the mixture is saucier :-) than the cheese). Again, you may need to add water to get a 'sauce' consistency.
- Go back to the linguine and you should find that it has released it's water and is now softer and has a cooked 'al dente' feel about it. Wash the salt off and dry with kitchen towel or a salad spinner.
- Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients. When thoroughly mixed add the macadamia cheese ans mix again by hand to coat all linguine in the cheese mixture.
- Serve with the Red Pepper sauce. For the dinner party I built the pasta up in a metal ring that I bought from a cookshop and then removed the ring so you get a pasta 'tower'. I then put the sauce in a sauce drizzle bottle and drizzled over the top. You can also garnish with more chiffonade of basil.
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