Express meal: Socca, maple syrup with bacon

INGREDIENTS

• Tin of chickpeas, drained
• 2 tbsp olive oil
• Salt
• Cake Flour – 2 tbsp.
• Chickpea flour 2 tbsp
• 2 eggs
• Maple syrup
• Streaky bacon – 5 slices
• Baby gem lettuce leaves

 

1. In a blender, blend chickpeas with a glug of olive oil to form loose paste.
2. Add the flour and egg, it should resemble runny custard (creme anglaise).Add a extra drizzle of olive oil if its too thick.
3. Add a drizzle of maple syrup
4. Heat two pans.
5. Fry bacon till crisp.Add maple syrup and butter. Set aside.
6. In the other pan, ladle socca mixture in (enough for pancake thickness of R5 coin). Fry for 30 seconds. Turn and fry for another 10 seconds.
7. Remove from pan and place onto plate/board.
8. Add oil to the pan and fry an egg until crispy edges form but the yolk is still runny.
9. Pop lettuce through the hot bacon pan.
10. Top pancake with quick lettuce leaves, bacon and crispy egg.

Recipe 1: Yellowtail Ceviche, avo and wasabi puree and crispy shallots

INGREDIENTS

CEVICHE

• 1kg yellowtail fillets, small dice
• 2 red onions – diced
• 2 red chilli – chopped
• juice of 3 limes
• juice of 1 orange
• 3 Tbsp olive oil
• Salt
• 20 leaves mint – chopped
• bunch coriander , stalks and leaves- chopped

AVO PUREE

• Flesh of 2 avos – pureed
• juice of 1 lemon
• 1 tbsp. wasabi paste
• salt
• 2 Tbsp water

TABACCO ONIONS

• Cornflour
• 2 onions – peeled and mandolin sliced
• Oil for frying

YEASTED BREAD DOUGH

• 500g bread flour
• 1/2 sachet (50g) dry yeasy
• 1 tsp salt
• 1 tsp sugar
• 1 Tbsp olive oil
• 1 1/2 – 2 cups tepid water
• butter
• olive oil

METHOD

PRE PREP:

Ceviche:

• Mix together the ingredients and set aside to marinade for +- 1 hour

Puree:

• Blend avo flesh in blender. Add other ingredients and blend, adding tiny amount of water to get smooth puree consistency
• Decant into squeezie bottle and refrigerate till needed

Bread:

• Mix the flour, yeast, salt, sugar and olive oil in a large mixing bowl and add the water gradually – the dough should be lose but tight enough to handle.
• Knead for 10 minutes , cover and leave to rise for couple of hours
• Break off small fist size pieces, flatten and fry in a hot pan with lots of butter and garlic olive oil basting

Recipe 2: Ricotta, heritage carrots and peanut honeycomb

INGREDIENTS

• Push out shallot slices into rings
• Sprinkle with cornflour, deep fry till crisp.
• Remove, drain, season and set aside
• Plate and serve

Ricotta, heritage carrots and peanut honeycomb

• 500g ricotta
• 2 Tbsp fennel fonds, chopped
• heritage carrots x 40 – mixed colours
• 2 cloves garlic, crushed
• Butter

Honeycomb

• 1 cup salted peanuts
• 325g castor sugar
• 80g liquid glucose
• 60g honey
• 12g bicarb
• 100ml water to loosen
• 1 tsp sea salt

METHOD:
PRE-PREP – HONEYCOMB:

• In large pot over medium heat, put sugar, glucose, honey and water.
• Bring up to 155 degrees.
• Add peanuts.
• Add bicarb.
• Tip out onto non-stick mat, sprinkle with salt and leave to set.
• Once set chop into chunks.

RICOTTO:

• Mix olive oil and fennel fonds through ricotta, set aside.

CARROTS:

• Blanch carrots in boiling water for about 3-5 ,minutes and refresh in ice water

FINISHING:

• Roast whole carrots in foaming butter with garlic in pan.
• Remove pan from heat and set aside to cool to room temp.
• Plate and serve

Recipe 3: Pork with fennel and apple

INGREDIENTS

• 1 pork shoulder and 2 pork bellies
• Salt
• 2 bulbs Fennel – finely sliced
• 2 greens apples – finely sliced
• 2 bunches chives – chopped
• Crème Fraiche
• Salt

Chimmi Churri

• 3 bunch parsley leaves
• 40 leaves mint
• 2 onions
• 200ml white wine vinegar
• 200ml boiling water

Olive oil basting

• Thyme to mak a thyme bush
• 1/2 cup olive oil
• 10 cloves garlic, chopped

METHOD
PRE PREP

• Season the pork well with salt
• Make a basting sauce with olive oil and garlic
• Make a basting brush with lots of thyme
• Put pork onto the colas to roast for 4 – 5 hours, basting every hour or so

Slaw:

• Mix fennel, apple and chives with crème fraiche to form a slaw
• Set aside

Chimmi Churri:

• Chop herbs finely.
• Mix with shallots
• Add vinegar and water
• Leave to stand till needed.

FINISHING

• Plate and Serve.

Recipe 4: Smores

INGREDIENTS

• Digestive biscuits x 16

Mallows

• 45ml/40g gelatine powder
• 200ml water
• 312.5ml castor sugar
• 500g glucose
• 75g honey
• 1/2 tsp vanilla paste

Dipping sauce

• 200g chocolate
• 200ml cream
• 2 tbsp cognac/brandy
• pinch of salt
• Make ganache

METHOD
PRE PREP – MALLOWS

• Combine gelatine, water and sugar
• Melt over double boiler.
• In a separate bowl, combine the glucose, honey and vanilla
• Slowly start beating the glucose mix, adding the gelatine mixture slowly
• Beat for about 15 minutes
• Line a metal tray with parchment paper, cornflour and icing sugar .
• Pour out onto tray. When set, cut out into rounds the same size as the digestives.

DIPPING SAUCE

• Break chocolate into pieces and put into bowl lover a double boiler to melt.
• Heat cream and pour over chocolate.
• Stir till chocolate has melted. Stir in the liqueur. Set aside till needed.

FINISHING

• Toast disc of mallow and sandwich between digestives.
• Serve with dipping sauce.

Express meal: Beef Tartare, toast and sriracha mayo

INGREDIENTS

• Springbok loin, diced – 150g
• 1 shallot – diced
• 1 chilli, finely chopped
• 1 tsp taragon mustard
• 1 tbsp. capers – diced
• 2 tbsps. cornichons – chopped
• 1 tbsp. parsley – chopped
• Tabasco to taste
• 1 Tbsp tomato sauce
• 2 tsp Worcestershire sauce
• Olive oil
• S & P
• Hardboiled egg (10 minute boil)
• Couple of quail eggs, olive oil
• Grilled ciabatta
• Cold butter

For the mayo:

• 50ml mayo
• 1 tbsp. crème fraiche
• 1 tbsp. sriracha

METHOD

1. Finely chop the bavette.
2. Mix with the shallot, chilli, capers, cornichons and parsley.
3. Season with the tobasco, worcestershire sauce and tomato sauce.
4. Grate in whole boiled egg.
5. Top the grilled ciabatta with slivers of cold butter
6. Heat a pan with a drizzle of olive oil and fry 2 quail eggs
7. Mix mayo, crème fraiche and sriracha together.
8. Serve with the tartare.

Recipe 1: Crab, avo, grapefruit and almond espume

INGREDIENTS

TEMPURA CAULI

• 1 kg white crab meat
• 1 red chilli – chopped
• Juice of 3 lemons
• 4 ripe avos – chopped
• 4 breakfast radishes, mandolined
• juice of 1 lemon
• 4 fresh ruby grapefruit – peeled and segmented
• 500ml almond milk
• 200ml cream
• 4 leaves gelatine – soaked
• 1 cup flaked almonds – toasted to serve
• 2 tsp curry powder
• Edible flowers to serve

METHOD

PRE PREP:

• Peel the grapefruit, pop the peels into a pot. Place a sieve over the peels in the pot. Segment the grapefruit into the sieve to catch the juice. Squeeze out any juice left on the pith of the grapefruit.
• Pick the crab meat on a metal tray. Dab to get rid of any excess moisture.
• In sep bowl, add diced avo and dress with lemon juice
• Place grapefruit segments onto kitchen towel to dry.
• Strain grapefruit juice into a pan, reduce g/fruit juice by a third. Whisk in about 150ml olive oil to form an emulsion.
• Decant into squeezie bottle for later.

ESPUMA

• Scald/heat milk and cream till steam visible. Do not boil.
• Squeeze out gelatine sheets and stir into milk mixture.
• Strain through a sieve and season with salt.
• Decant 1/2 into espuma gun and decant the other half in a contianer and chill in fridge till set.

FINISHING

• Drizzle grapefruit with olive oil and season with a light dusting of pepper
• Add diced avocado to crab
• Drizzle with olive oil
• Add chopped parsley and curry powder
• Serve with vinaigrette, scoop of almond jelly and grapefruit segments. Finish with radish segments, almond foam, toasted almond flakes and edible flowers.

Recipe 2: Line fish, roasted jerusalem artichoke with a salad of green beans, radish, shallot and egg vinigrette

INGREDIENTS

• Line fish – (120g per person = 1.5 kg fillet) – trimmed and portioned
• 750g beans– topped, blanched and halved
• 2 shallots – finely diced
• 2 chillis, finely diced
• 1 lemon, juice of
• 1 Daikon radish – peeled and finely julienned
• 1/2 cup Olive oil
• Cup of toasted cashew nuts (WW chilli cashews)
• 500g jerusalem artichokes
• 100g butter
• olive oil
• juice of a lemon
• Handful of dune spinach

METHOD:
PRE-PREP – VEG:

• Pour olive oil into large mixing bowl
• Finely grate eggs into the olive oil
• Add shallots and chilli
• Season with lemon juice, stir well until emulsified.
• Put aside until later
• Blanche beans
• Dice shallots

FINISHING:

• Get two pans nice and hot with olive oil and butter and add 2 onion quarters to each pan, Add the artichokes and let them colour, Season and pop in the oven to roast for about 30 minutes.
• Peel and julienne Daikon
• Add dressing to a bowl and add the daikon to the dressing, mix.
• Slice beans in half, blanch and refresh in ice water
• Toss through dressing
• Heat 2 pans with olive oil
• Pop 2 Kinglkip fillets into each pan
• Cook for about 3 minutes on a side
• When the artichokes come out of the oven, drizzle them with lemon juice
• Add chopped cashew nuts to the salad. Heat fish and artichokes. Stir dune spinach through pan juices.
• Plate and serve

Recipe 3: Prune Souffle

INGREDIENTS – makes at least 6 souffles

25g prune puree per souffle:


• 250g pitted prunes
• 1 cup boiling water

50 g creme patisserie per soufflé:

• 1,5 litres milk
• 312 g flour
• 8 egg yolks
• 188g butter – cold cubes

For the meringue:

• 250 g egg whites
• 400g caster sugar

PRE PREP
Crème Patisserie

• Warm milk in a large pot
• Mix butter and flour in food processor until sea sand like
• When the milk is warm whisk in the flour and butter and cook over a medium heat for 10 minutes whisking constantly
• Remove from heat and whisk in the egg yolks, beat for 3 minutes then decant into container and set aside

Prune puree

• To make puree; In a saucepan, cover prunes with boiling water,
• Bring to a simmer, cook for about 15 minutes.
• Puree and pass through a strainer.

FINISHING

• Make meringue
• Mix creme pat into prune paste
• Mix 1/2 the meringue in
• Fold the other half of the meringue in gently
• Pour into buttered soufflé dishes
• Bake at 180 for 13 minutes
• Serve immediately

Express meal: Ricotta and Apple Hot Cake

INGREDIENTS

HOT CAKES

• 200g self-raising flour
• 1tsp baking powder
• 80g melted butter
• Pinch salt
• 1 tsp castor sugar
• 130ml Milk (to mix in till smooth)
• 2 eggs

APPLES

• 2 green apples, peeled and quartered
• 1 Tbsp Olive oil
• 2 tbs castor sugar

 

METHOD

1. Make the flapjack batter – whisk eggs, milk & melted butter together.
2. Sieve dry ingredients together in another bowl.
3. Add liquid to dry ingredients, whisking till smooth.
4. Crumble in 100g ricotta and mix.
5. Heat non-stick frying pan till really hot. Add a drizzle of olive oil
6. Dust apples with castor sugar and put into pan, tossing for a minute or so to caramelise.
7. Finish with a knob of butter
8. Set aside till needed.
9. Heat clean pan to medium heat.
10. Add a drizzle of olive oil.
11. Ladle in batter mix and cook for about a minute each side till golden. Finish with a knob of butter.
12. Add a large block of butter to the pan, add lemon juice and drizzle over ricotta cakes before serving.
13. To serve: Layer on a plate with the apples and serve with beurre noisette and pouring cream.

Recipe 1: Confit sea trout with tempura cauliflower, curry mousseline and pickled cauliflower stems

INGREDIENTS

TEMPURA CAULI

• 500g tempura flour
• 1litre cold sparkling water
• Salt
• 2 heads Cauliflower, cut into florets and blanched, (retain stems for pickle)
• Extra flour for dusting
• Sunflower oil for deep frying

CURRY MOUSSELINE

• 2 Sliced shallots
• 2 tsp curry powder (Neill’s box of tricks/spices)
• 4 eggs, boiled for 5 minutes and peeled
• 350ml olive oil
• Lemon

METHOD

PRE PREP:

CONFIT SEAT TROUT:

• Prep fish fillets
• Pack and refrigerate to transport

TEMPURA CAULIFLOWER:

• Prep cauliflower florets, retaining stems for pickling
• Pack and refrigerate ready for transporting

PICKLED CAULI STEMS:

• Add pickling ingredients to pot
• Bring to a boil.
• Remove from heat, cover with lid and set aside to infuse
• Finely slice cauliflower stem with mandolin onto metal tray
• Strain pickling liquid over cauliflower stems, cling film and set aside till needed.

CURRY MOUSSELINE:

• Fry shallots in olive oil till soft.
• Add curry powder and fry for additional 30 seconds
• Place onion mix into blender. Blend gently on low speed.
• Add peeled eggs. Blend on medium speed.
• Slowly drizzle in the olive oil to emulsify
• Add a sprinkle of salt and a squeeze of lemon juice to taste
• Decant into squeezie bottle and set aside

FINISHING:
CONFIT SEAT TROUT:

• Preheat the oven to 110
• Add garlic and thyme to oil, half olive oil and half veg oil
• Heat oil to 62 degrees.
• Lay fish in a nice deep roasting dish. Season fish with salt and Cook for 15 to 20 minutes, ensuring temp remains as close to 62 degrees as possible.
• Remove and flake fish into metal tray.
• Season and drizzle with confit oil
• Cover with cling film and set aside in warm space till needed.

TEMPURA CAULIFLOWER:

• Heat oil to 180 degrees
• Whisk sparkling water into tempura flour , season with salt.
• Flour blanched cauliflower with tempura flour Dip into batter and fry till crisp.
• Remove with slotted spoon. Drain on paper towel.
• Season with salt, and keep warm in the oven if necessary and serve
• 500g 72% chocolate or a mix of 78% and 42%
• 500ml double cream
• Cardamom pods, smashed
• Cocoa powder
• Salt
• Pistachio nuts – finely chopped/powdered
• 100g white chocolate, melted
• about 2-3 cups tapioca flour

Recipe 2: Braised pork cheek, kohlrabi, baby spinach, crispy leeks and ponzu

INGREDIENTS

• 2 kg pork cheek
• 2 smoked pork fillets
• 3 carrots – peeled and halved
• 1 onion – quartered
• 1 head garlic – halved
• Veal or chicken stock
• 200g baby spinach – stems removed
• 500g leeks – shredded
• 4 tbsp. cornflour
• 4 Kohlrabi – peeled and shaved
• 3 granny smith apples, julienned
• 50ml ponzu
• 2 limes
• olive oil
• salt

METHOD:
PRE-PREP:

• In a large pot, brown pork cheek all over. Remove
• In same pot, cook off carrots, onion
• Add cheeks back and add garlic
• Cover with stock (veal or chicken) and simmer for 5 hours in oven at 180 degrees
• Once cooked, remove and place on tray to cool, pop another tray on top and clingfilm the two trays together. Weigh down with something heavy.
• Strain liquid into pot. Reduce by half, skimming as you go.
• Set aside

FINISHING:

• Dust shredded leeks with cornflour
• Deep fry till crispy
• Drain on paper towel.
• Put ponzu in a bowl, add a generous pinch of salt. Whisk in juice of 2 limes.
• whisk in olive oil to form emulsion
• Portion pork cheek.
• Heat a large pan with a drizzle of olive oil.
• Add the pork cheek and sear on both sides. Pop out onto a tray , drizzle with olive oil and set aside.
• Roast the pork fillets in the same pan, at butter, garlic and thyme.
• Warm reduced braising liquid.
• Dress kohlrabi and apple with the ponzu dressing, mix through 4/5 crunchy leeks and baby spinach
• Warm pork fillet and cheek
• Slice pork fillet
• Plate and serve

Recipe 3: Chocolate Truffles

INGREDIENTS

• 500g 72% chocolate or a mix of 78% and 42%
• 500ml double cream
• Cardamom pods, smashed
• Cocoa powder
• Salt
• Pistachio nuts – finely chopped/powdered
• 100g white chocolate, melted
• About 2-3 cups tapioca flour

PRE PREP

• Bring cream to the boil with cardamom pods.
• Melt chocolate in a double boiler
• Add a couple of squirts of vanilla paste to your ceram
• Whisk the two together untill smooth
• Set in container o/night or for a few hours
• Using melon baller, shape chocolate into balls
• Roll one half in pistachio nuts and other half in cocoa powder an salt
• Set aside in a cool place till needed.

FINISHING

• Whisk tapioca flour into melted chocolate, keep adding until it resembles snow.
• Serve.

Express meal: Rib Eye Salad Wrap

INGREDIENTS

• Rib eye – 200g
• 2 tbsps. soya sauce
• 2 tbsps. oyster sauce
• 1 tbsp. ground coffee
• 1 tbsp. smoked paprika
• Olive oil
• Salt
• Half a bunch flat leafed parsley – chopped
• Chives
• 1 chilli, chopped
• Clove of garlic
• Baby gem lettuce
• Store bought raw bread dough – (150g per wrap)

 

METHOD

1. Season rib eye, coat in ground coffee then smoked paprika
2. Add oyster sauce to a tray, dilute with soya sauce and a drizzle of olive oil. Coat steak in marinade.
3. Roll dough out into circle about 2mm thick – thickness of R5 coin
4. Heat non-stick pan on med heat and add a drizzle of olive oil.
5. Fry rolled dough on each side for a minute or until it puffs up and is golden brown. Set aside.
6. Heat a griddle pan till smoking hot or cook on the coals. Remove steak from marinade, removing any excess marinade.
7. Place steaks onto grill, turning every 30 seconds – total of about 7 minutes. When the steak is cooked, rub with garlic.
8. Chop parsley and chives, season with salt add chopped chilli and olive oil
9. Slice the steak into 1cm thick slices.
10. Lay flat breads onto board. Top with herby dressing, lettuce leaves and steak slivers.

Recipe 1: Line fish, tomato vierge and polenta chips

INGREDIENTS

• Line fish – Kingklip
• Polenta Chips
• 100g polenta
• 400ml milk
• 150g butter
• 100g parmesan grated
• bnch thyme
• head of garlic
• Flour for dusting

Vierge:

• 10 blanched peeled diced plum tomatoes
• 2 shallots finely diced
• 2-3 tbsp black olives chopped
• 1 large red chilli, deseeded and chopped
• 4 cup olive oil
• Salt
• 1 tbsp mustard
• juice of a lemon
• bunch coriander
• bunch chervil, chopped
• bunch parsley, chopped
• bunch chives, chopped
• bunch of basil, chopped

METHOD

VIERGE:

• Mix ingredients together, season and allow to stand at room temperature till needed.

POLENTA CHIPS:

• Bring milk, thyme and garlic to the boil.
• Switch off heat and infuse for ½ an hour
• Strain into another pot, season. Bring up to medium heat and whisk in 100g polenta
• Turn down to medium heat. Cover with a lid. Stirring occasionally. Till cooked. (Graininess gone)
• Whisk in 150g butter and 100g parmesan.
• Line a baking tray with Cling. Pour polenta mix into tray, line with clingfilm and top with another tray. Clingfilm them together. Refrigerate till set

FINISHING:

• Heat two pans with olive oil
• Sear kingklip, finish with butter and baste fish with foaming butter
• Turn out polenta onto cutting board and cut into chips +- 5cm long x 2cm thick.
• Fry the polenta in butter and olive oil
• Flour lightly and deep fry till crisp
• Plate and serve

Recipe 2: Crayfish, buttermilk fried chicken, sweetcorn fritters and swiss chard

INGREDIENTS

CRAYFISH:

• Crayfish tails x 1 pp
• Lemons
• Star anise
• chilli, halved
• couple of sprigs of thyme and rosemary
• 1 shallot quartered
• butter
• olive oil

SWEETCORN FRITTER

• 1 cup Self raising flour
• 2 eggs
• 1 tsp baking powder
• 100g melted butter
• 1 chopped chilli
• dash of milk
• drizzle of truffle oil
• 2 cups sweetcorn
• salt

BUTTERMILK FRIED CHICKEN

• 2kg skinless boneless chicken thighs
• 1 litre buttermilk
• 1 tbsp smoked paprika
• 2 to 3 tbspns sriracha
• Seasoned flour
• Oil for deep frying

SWISS CHARD

• 2 bunches

METHOD:
PRE-PREP:

• Bring salted water, onion, star anise and lemon to the boil.
• Drop in crayfish tails and cook for 4 mins.
• Remove from water and place on tray of ice and refrigerate.
• When cold, remove from shell and set aside till needed.
• Mix sriracha and smoked paprika nto buttermilk.
• Place chicken thigh meat into mixture, leave to marinade for as long as possible.

SWEETCORN FRITTERS

• Melt 100g butter in large pot over medium heat
• Mix flour, baking powder, eggs, milk, chilli and butter in a mixer
• Finish with truffle oil and fold through sweetcorn, season.
• Set aside until needed

FINISHING:

• Heaat two pans, add olive oil and butter
• Add dollops of sweetcorn fritter batter
• Cook until golden on both sides
• Remove crayfish tails from their shells
• Fry in foaming butter, season
• Remove chicken thighs from buttermilk.
• Dip into seasoned flour and deep-fry at 160 for 9 to 10 minutes.
• Remove and drain on paper towel.
• Remove Swiss chard stems and chop leaves
• Heat olive oil and gently wilt the chard till cooked
• Drain in a colander before serving
• Plate

Recipe 3: White Chocolate and Raspberries

INGREDIENTS

WHITE CHOCOLATE MOUSSE

• 250g White chocolate
• 250ml pouring cream
• 250ml cream, whipped
• 1/2 tsp vanilla paste
• lime zest
• 1 chilli
• Fresh Raspberries – frozen
• Pre-made shortbread to serve

PRE PREP

• Melt chocolate over double boiler, add lime zest
• Heat cream with bruised chilli and strain onto chocolate, stir until smooth
• Fold vanila paste through the whipped cream.
• Fold the cream through the white chocolate.
• Pour into Espuma gun and pop the rest in the fridge.

FINISHING

• Serve a generous portion of white chocolate foam with broken frozen raspberries on a bed of shortbread crumbs

Express meal: Rustic Panzanella

INGREDIENTS

• Mixture of leftover bread, torn into rough chunks
• 2 cloves garlic
• 1 sprig thyme
• Olive oil
• balsamic vinegar
• S&P
• punnet of heirloom tomatoes
• 10 basil leaves – chopped
• 1 red onion – thinly sliced
• 1 green chilli
• crispy garlic chips

 

METHOD

1. In a pan, heat good mount of olive oil. Add thyme and garlic and fry gently to infuse.
2. Add 1/2 the bread and toast. (If necessary add more olive oil), Season with salt.
3. In a large bowl mix the bread, a good amount of olive oil and a splash of balsamic vinegar.
4. Season with salt.
5. Add your croutons.
6. Cut tomatoes into wedges each and place into a bowl.
7. Add red onions and basil. Toss salad
8. Add chopped chilli and garlic chips

Recipe 1: Soft polenta with a tomato and vanilla caramel and rocket pesto

INGREDIENTS

• 250g pancetta/local ham/bacon

POLENTA:

• 200g polenta
• 800ml milk
• 2 heads garlic halved
• Bunch of thyme
• Salt
• 150g cubed cold butter
• 50g grated pecorino

TOMATO AND VANILLA CARAMEL:

• 20 tomatoes – peeled deseeded and diced
• 200g castor sugar
• 1 vanilla pod

ROCKET PESTO:

• 500g rocket
• 300g grated pecorino
• 3 cloves garlic, peeled
• Juice of 2 lemons
• 300ml olive oil

METHOD

PRE PREP

• Infuse milk with herbs and salt.  Bring up to temp, not boiling, add thyme, garlic and salt. Clingfilm and set aside for ½ an hour or so.
• Strain to remove herbs
• Put back onto med heat and whisk in polenta. 2;1 ration. Milk to polenta.
• Cover with lid and turn down to low heat,
• Cook till done, stirring every few minutes.
• (If needs thinning, add more milk. Consistency of mash potato)
• When cooked, finish with butter and pecorino and set aside

TOMATO AND VANILLA CARAMEL

• Melt sugar with vanilla pod tand sprinkle of salt ill quite dark.
• When caramelised, add tomatoes and stir to coat. (Keep some body to tomatoes, you don’t want puree consistency)
• Cook for about 8 or 9 minutes.
• Pour into colander to remove excess liquid and fish out the vanilla
• Fold through extra tomato concasse
• Set aside

PESTO

• Pop the garlic and salt in a food processor and blend
• Add the rest of the ingredients and blend until smooth
• Decant and set aside

CRISPY PANCETTA/LOCAL HAM/BACON

• Put bacon/ham on racks and dry in oven at 140 (check after 45 mins) for an hour or so.  Check after about 45 minutes.
• Remove from oven and put onto paper towel to drain.
• Set aside to serve with the polenta

FINISHING:

• Plate and serve

Recipe 2: Thyme and tea smoked lamb shoulder, glazed orange sweet potatoes and gremolata

INGREDIENTS

• a shoulder of lamb, bone-in
• Salt and pepper
• Bunches of thyme – to serve
• 1-2 ltrs chicken stock
• 1 head of garlic, sliced in half

DRY SMOKE INGREDIENTS:

• 2 cups demerara sugar
• 2 cups rice
• 2 cups lapsang susang tea (floral flavours)

GREMOLATA:

• zest of 4 lemons
• 2 bunches of flat leafed parsley – finely chopped
• 4 cloves of garlic – finely grated
• 1 green chilli – deseeded and finely chopped
• salt

SWEET POTATOES:

• 1 -2 small orange fleshed sweet potato per person (small)
• 1/4 cup rendered lamb fat if you have or olive oil
• 100g butter
• 1 tsp nutmeg
• 4 Tbsp. brown sugar
• 2 Tbsp. cinnamon
• 2 Tbsp. salt
• 1 Tbsp chilli flakes
• 2-4 star anise

SECOND SMOKE INGREDIENTS :

• 4 large bunches of dry thyme sprigs

YOGURT SAUCE:

• 1 cup double cream yogurt
• 1 tbsp chilli flakes

METHOD:
PRE-PREP – LAMB:

• Line metal tray with foil.
• Mix smoking ingredients together and lay onto foil.
• Put the meat on a roasting rack on top of the smoking ingredients
• Place tray on gas burner over a high heat. When it starts to smoke, cover with foil and leave for 8 minutes.
• Turn off heat and leave to smoke for another 20 minutes.
• Remove and put meat onto a clean roasting try.
• Season with olive oil and salt.
• Add 1 ½ litres of chicken stock and cover with foil.
• Roast at 140 degrees for 4 hours
• Remove from oven and allow to cool slightly.
• Remove meat from tray and slide out the bones leaving the meat intact.

lay the thyme down in a large tray, pop a roasting rack on top and put the lamb on it. Heat the thyme with a blow torch so it starts to smoke. Smoke the lamb for a couple of miinutes. Pop a bowl over the lamb to catch some of the last smoke.

SWEET POTATOES

• Mix sugar and spices together
• Brush sweet potatoes with olive oil or lamb fat and rub with sugar spice mix
• Place them in a roasting tray.
• Add 100g butter and roast at 180 for about an hour, turning occasionally to glaze.
• Then grill under a hot grill turning to cook and glaze evenly and to achieve a sticky, syrupy consistency
• Remove and set aside

FINISHING:

• Make gremolata
• Reheat sweet potatoes if necessary
• Mix yogurt and chilli flakes
• Portion lamb
• Plate and serve

Recipe 3: Cashew Nut Praline Mille Feuille

INGREDIENTS

PRALINE

• 250g cashew nuts
• 250g castor sugar

CHANTILLY CREAM

• 500ml cream
• 1 tsp vanilla extract
• 2 tbsp icing sugar
• 25ml Frangelico liqueur

LEMONS IN SYRUP

• 6 seedless lemons – sliced
• 500ml water
• 500ml castor sugar
• 1 Star anise

METHOD
PRALINE:

• Melt sugar in pot over medium heat.
• Add cashew nuts and mix to coat evenly.
• Pour mixture out onto silicon mat and spread evenly. Allow to set
• When set, blitz in food processor to a very fine crumb
• Sprinkle crumb into ring mould, pressing down lightly with the bottom of a glass to firm.
• Rebake at 160 degrees until set.
• Remove from oven and set aside.

LEMONS

• Heat sugar and water to form a standard sugar syrup.
• Add the star anise and the lemon slices and cook gently for an hour and a ½.
• When cooked, drain and chop into small pieces to serve with the mille feuille.

FINISHING

• Whip the cream, vanilla extract and sugar till firm
• Mix in the Frangelico
• Stack praline bases with cream to form a tower. (Base, cream, middle, cream, top)
• Plate with pieces of lemon in syrup
• Serve

Express meal: Ultimate Avo on Toast

INGREDIENTS

• 1 fresh avo – peeled and diced
• 1 fresh avo – peeled, quartered and frozen
• Juice of two limes
• 1 shallot – diced
• 1 chilli – deseeded and diced
• Half a bunch coriander – chopped
• 2 tbsps. chunky cottage cheese
• Salt & pepper
• Olive oil
• Sour dough – 1 slice, 1 cm thick
• 1 clove garlic, cut in half
• 1 tsp. creamed horseradish

 

METHOD

1. Heat griddle pan on medium heat.
2. Drizzle bread with olive oil and char grill for 45 seconds on each side.
3. Remove and while warm rub with halved garlic clove on each side.
4. In a bowl, mix chopped fresh avo with cottage cheese. Add creamed horseradish, shallot, chilli, coriander and lime juice. Season with s & p.
5. To serve – top toast with the avo mixture, drizzle with olive oil and fiinish with a few sprigs of fresh coriander leaves.
6. Finely grate frozen avo over and serve.

Recipe 1: Roast onion risotto

INGREDIENTS

• 100g butter
• 250g Arborio rice
• 1litre chicken stock
• About 15 baby onion-peeled but roots kept intact and halved
• Olive oil
• 8 garlic cloves
• Hanful of thyme
• 50g grated mature cheddar
• 100g spring onions diced
• 25g chives
• ½ the soubise made for Recipe 2

METHOD

PRE PREP – ½ cook risotto during pre-prep

• Melt butter and toast rice, 3 to 4 minutes (large flat bottom pot)
• Add 600ml chicken stock, stirring till absorbed and rice half cooked
• (No flavourants added now.)
• Decant rice into metal tray to finish at venue

FINISHING:

• pop the onions into a roasting tray
• Drizzle with olive oil, season with salt
• Add thyme and garlic cloves, cover wit foil and pop in the oven to roast for about 25-30 minutes.
• Heat remainder of chicken stock
• Heat a large saucepan with olive oil and butter and pop your roasted onions in flat side down
• Reheat risotto and start adding chicken stock again
• Add onion soubise (1/2 of the quantity made)
• Add in grated mature cheddar
• Finish with chives
• Plate and serve with braised baby onions and cheddar shavings

Recipe 2: Crispy skinned, boneless chicken thighs with white onion soubise sauce

INGREDIENTS

• 1 chicken thigh pp (bone in, skin on)
• Thyme
• 1 onion, quartered
• 1 litre chicken stock

FOR THE SOUBISE

4 large onions – sliced

100g butter

Ties bunch of thyme

3 cloves garlic – peeled, whole

1 star anise

BABY SPINACH:

• 200g baby spinach
• 2 tbsp olive oil
• 2 tbsp butter

METHOD:
PRE-PREP – FOR THE SOUBISE:

• Melt the butter on med/low heat
• Add onions, garlic, star anise and thyme.
• Cover with parchment paper and cook on medium heat till soft. Don’t let onions brown.
• Remove star anise and thyme and blend till smooth.
• Set aside for later (To use ½ in risotto and half as sauce)

FOR THE CHICKEN

• Season thighs with salt and olive oil and cook in pan colouring on each side
• Add thyme and onion
• Add chicken stock to pan, half way up each piece of chicken. (Do not cover skin)
• Put the lid on and cook for 1 ½ hours at 160 degrees.
• When cooked, remove chicken onto tray, reserving braising liquid.
• Leave to cool to room temp.
• When cool, slide out bone, keeping thigh and skin intact. Set aside for later.
• Reduce braising liquid to a glaze consistency and set aside for later.

FINISHING:

• Trim cooled chicken thighs, keep trimmings
• Cook spinach in oil and butter
• Brush each thigh with chicken glaze and roast chicken thighs in the oven until the skin is crispy
• Heat a non-stick pan with olive oil, add chicken off cuts and fry until crisp
• Plate and serve with soubise sauce

Recipe 3: Spiced sea bass with couscous

INGREDIENTS

• Mauritian sea bass – 100g pp, Whole sides with skin on. portioned  (will de-skin on screen)
• 2 Tbsp. cumin seeds
• 1 Tbsp. coriander seeds
• 2 Tbsp. fennel seeds
• 1 Tbsp. garlic flakes
• 1 tsp chilli powder
• 1 tsp paprika
• 1 Tbsp. salt
• 200g pearl couscous
• 200ml boiling water
• Olive oil
• 100g pine nuts – toasted
• 100g pistachios
• 1-2 scotch bonnet chilli, chopped
• 100g raisins – soaked
• 100g dried Turkish apricots – diced
• 100g dry figs – chopped
• Bunch of mint – chopped
• Bunch of coriander – chopped
• Juice of 2 lemons

METHOD
PRE-PRE:

• In a pan, dry toast the cumin, coriander and fennel.
• Add to a mortar and crush.
• Add garlic flakes, chilli powder, paprika and salt and mix. Set aside for later

For the couscous

• Rub olive oil into couscous
• Pour water over, cover in clingfilm and leave to steam fluffing occasionally.
• Set aside for later

FINISHING

• Heat a large saucepan with a good amount of olive oil
• Add the couscous and seasoning
• Cover in boiling water and pop the lid on immediately
• Heat a non-stick pan, add the pinenuts and pistachios
• Add the dried fruit, nuts and chilli to the couscous and mix through gently.
• Skin and portion sea bass. Heat a non stick pan, add the skin to the pan season and leave to crisp. Weigh the skin down with another pan while crisping. Set aside.
• Mix the chopped herbs through the couscous.
• To cook sea bass, heat oil in a large non-stick pan
• Rub fish with spice rub
• Cook for 2 ½ minutes on each side,adding butter to the end. Baste as it cooks.
  (Can reheat in oven if needed, but preferable to serve immediately)
• Plate and serve

Recipe 4: Lemon posset with berry consommé

INGREDIENTS

• Zest and juice of 4 lemons
• 850ml cream
• 250g castor sugar
• 1 vanilla pod – seeds scraped out
• 100g pistachios – chopped
• 100g blue berries – halved

FOR THE CONSOMMÉ

• 1 kg ripe raspberries – hulled
• Juice and rind of a lemon
• 150g castor sugar

PRE PREP

• Heat cream with sugar, vanilla seeds and zest.
• Remove from heat.
• Add lemon juice and mix.
• Pass through sieve and pour into serving containers.
• Chill, preferably overnight
• Place t800g of he berries and sugar in a metal bowl and stir to coat.
• Add lemon juice and rind
• Cover with clingfilm and heat over a pot of simmering water
• Cook slowly for about an hour.
• Remove from heat place in a fine sieve over a bowl to catch the juice. Leave to drain in the fridge, preferably overnight.

FINISHING

• Top possets with raspberries
• Decant the berry consommé into serving jugs/cups/containers
• Plate and serve

Express meal: Savoury Mince Jaffle

INGREDIENTS

• Leftover shepherd’s pie mince cold (lamb is preferable) – around 100g per portion
• 3 slices of fresh white bread
• Butter – soft
• 3 slices cheddar
• 100g of double thick yoghurt
• Tsp. turmeric
• zest and juice of a lemon
• Salt
• 1/2 shallot, sliced
• Couple of fresh coriander leaves

 

METHOD

1. Brush all three slices of bread with butter.
2. Place mince on the first slice, top with a second slice of bread, top with cheese and more mince and pop the last slice on.
3. Melt some butter in the jaffle iron and lay the jaffle down in the iron. Pinch it closed.
4. Toast till golden and warmed through. (Around 3 ½ minutes per side)
5. Set aside, leaving in the iron to keep warm.
6. Toss the sliced shallot with a generous pinch of salt
7. Add turmeric, yogurt and coriander leaves and mix well
8. Carefully take the jaffle out of the jaffle iron, chop the burnt edges and mix into yogurt dressing
9. Plate and serve

Recipe 1: Tuna Kim Chi

INGREDIENTS

• Loin of tuna – 80g pp (1.5kg)
• Salt and pepper
• Olive oil
• 18 heads baby bok choi – halved quartered and rinsed
• 1/4 cup olive oil
• 4 tbsp. salt
• 1/2 cup white wine vinegar
• 4 tbsp. sugar
• 2 tbsp Red Korean chilli paste
• 2 Tbsp black sesame seeds

Coriander pesto / sriracha mayo

• 4 medium hard boiled eggs (boil for 5 minutes)
• Juice of a lemon
• 2 cups olive oil
• Salt
• 2 tbsp sriracha
• 2 tbsp coriander pesto

METHOD:
PRE-PREP:

• Add olive oil, salt, vinegar, sugar, chilli paste and black sesame seeds to a large mixing bowl and mix well
• Add the baby bok choi and toss to coat every nook and cranny
• Press down and wrap well with clingfilm.
• Put in a dark place overnight.

MAYO:

• Blend the eggs and lemon juice in a food processor
• Add the oil in a thin stream
• Season with salt
• Divide the finished mayo in half
• Mix coriander pesto into the one half and mix sriracha sauce into the other half.
• Decant into squeezie bottles and set aside

FINISHING:

• Trim tuna loin, setting the belly aside. Cut the loin in half carefully to create 2 equal sized loins.
• Roll tuna in salt and pepper
• Sear in olive oil in a smoking hot pan.
• Scrape tuna offcuts with a spoon to make tuna tartar.
• Mix with salad onions, red chilli, olive oil and salt. Set aside.
• Remove tuna from clinfgfilm, sear in a smoking hot pan with olive oil.
• Cut into 1cm thick slices
• Plate with sriracha and coriander mayo

Recipe 2: Roast beef fillet with Gado Gado Salad

• 1.6 kg beef fillet (a 200g medallion p/p)
• 2 Tbsp sumac
• 1 tsp garlic powder
• Salt and pepper
• Butter for frying
• Garlic
• Thyme
• 12 baby beetroots – cooked, peeled and halved
• 24 asparagus
• olive oil

Salad:

• 1 japanese radish, peeled and sliced
• 12 brussel sprouts, finely sliced
• 4 baby heirloom carrots, shaved
• 6 baby candy stripe beetroots, shaved
• Couple of leaves radicchio
• 1 ½ cups fresh peas, blanched
• 1 head fennel – mandolin sliced
• 1 bunch red spring onions – sliced

Dressing:

• 1 cup smooth peanut butter
• 8 cloves garlic
• Thumb of ginger, peeled
• 2 Thai chillies
• Juice of 3 limes
• 3 Tbsp. fish sauce
• 2 Tbsp soya sauce
• 2 tsp tamarind paste
• 2 tbsp sriracha/hot sauce
• 2 tsp sugar
• 1 bunch coriander, roughly chopped
• 1 bunch fresh mint, roughly chopped

Sweetcorn puree:

• 500g sweetcorn
• 125g butter
• Salt

METHOD:
PRE-PREP – Boiled baby beetroot:

• Pop the beetroot and garlic into a pot, cover in water and simmer until cooked.
• Peel as soon as its cooked
• Set aside.

Gado gado – pickled veg salad dressing:

• Place dressing ingredients in blender and blitz till smooth.
• Check seasoning and adjust. Blitz.
• Pour into jar and set aside for later.

Sweetcorn puree:

• Melt 100g of the butter in a large saucepan
• Add the sweetcorn, season with salt
• Put the lid on and leave to cook for about 30 minutes
• Blend until smooth, pop in last dollop of butter while blending.
• Set aside. Blend in beef pan juices right before serving.

FINISHING:

• Season beef fillet with sumac and garlic powder
• Roll each fillet tightly in clingfilm and set aside until needed
• Cut into 200g portions,keeping the clingfilm in tact
• Heat a large pan with olive oil
• Add the medallions to the pan, letting them form a crust whilst removing the clingfilm.
• Roast in pan in foaming butter, garlic and thyme for about 4 minutes each side, basting continuously
• Remove from pan and rest for 15 minutes
• Char the asparagus over a high heat in the beef pan for a couple of minutes on every side
• When you are ready to serve, pour gado gado dressing into bowl and turn to coat bowl
• Tossed salad ingredients in dressing, keep the radicchio for garnish
• Reheat the baby beetroot by tossing them through a hot, oiled pan
• Right before serving, pop the beef and asparagus though a hot oven for a couple of minutes
• Plate and serve

Recipe 3: Pear Tarte Tartin with vanilla crème fraiche (Makes 2 tarts – to serve 8)

INGREDIENTS

• Pear Tarte Tartin
• 20 pears – peeled, halved and de-cored
• 2 sheets puff pastry (all butter)
• 600g castor sugar
• 300g butter
• 500ml crème fraiche
• 2 vanilla pods – split and scraped
• 2 cinnamon sticks

PRE-PRE:

• Place peeled pears onto tray with kitchen towel. Leave in fridge uncovered for 2 hours
• Scrape vanilla pods into crème fraiche. Set aside in fridge.

FINISHING:

• To make caramel place sugar in pot over medium heat and melt gently till golden.
• Whisk in cold butter.
• Pour caramel into cooking/serving pans.
• Preheat oven to 220 degrees
• Arrange pears in caramel, packing fairly tightly. Place a cinnamon stick in between the pears.
• Cut puff pastry into discs that fit the widest edge of your pan
• Cover with puff pastry, tucking in edges. Poke a hole in the pastry
• Bake for 45 minutes at 220 degrees, or keep in the fridge until you are ready to bake
• To serve – invert onto plate/board, cut into four and serve with vanilla crème fraiche

Express meal: Baby squid, caramelised pineapple and chorizo

INGREDIENTS

• 100g baby squid tubes and tentacles – cleaned
  half a pineapple – diced into small cubes
• 1 chilli, split in half
• 50g chorizo – diced
• 2 tbsps. white rice
• 2 tbsps. sesame seeds
• drizzle of sesame seed oil
• olive oil
• ½ a bunch mint
• ½ a bunch coriander
• Juice of 1 lime

 

METHOD

1. Fry chorizo in pan till crisp. Remove and drain on paper towel. Set aside
2. Heat clean, dry pan till really hot. Add pineapple and fast fry until golden. add a split chilli for the last couple of seconds. Remove and set aside.
3. Heat clean pan, toast rice and sesame seeds till golden. Remove and crush with pestle and mortar. Set aside.
4. Heat pan for squid. When pan is very hot, add glug of olive oil and drizzle of sesame oil and flash fry squid for about 30 seconds till done. Season.
5. Add pineapple, coriander and mint, squeeze of lime. Place on plate/serving bowl
6. Scatter chorizo over the top
7. Sprinkle with toasted rice crumb and serve.
8. Serve with lime and chilli

Recipe 1: Quinoa with beetroot and apple

INGREDIENTS – Quantity for 10 pax

• 250g Quinoa
• 2 Tbsp olive oil
• 15 baby purple beetroots – boiled, peel while warm, quartered
• 5 baby candy stripe beetroots – mandolined
• 5 Granny Smith apples – matchsticked
• Juice of 1 lemon
• 3 Tbsp olive oil

METHOD:

• Toast the quinoa in the olive oil
• Cover in boiling water, season and cook until done

FINISHING:

• Fluff quinoa, toss the beetroot, through, drizzle with juice of a lemon and a good drizzle of olive oil
• Toss apple matchsticks through quinoa, serve

Recipe 2: Giant Couscous Salad

• 500g giant couscous
• 500ml boiling water
• salt
• 1/4 cup olive oil
• 2 red chilli
• 1 bunch coriander
• 1 bunches parsley
• Garlic from roasted fennel

METHOD:

• Toss couscous in olive oil
• Cover in boiling water season and then clingfilm.
• Leave to steam.

FINISHING:

• Loosen the giant couscous with more olive oil, drizzle with lemon juice and add chopped chill
• Pop the roasted garlic bulbs from the fennel out of their skins and mix through giant couscous salad, along with a chopped chill
• serve

Recipe 3: KINGKLIP, ROASTED FENNEL

• 2-3 heads fennel, cut into 8s
• 2 tsp fennel seeds
• 1/2 head garlic
• Salt

METHOD:

• Heat a large pan with olive oil and add the fennel and fennel seeds
• Roast at 180 for 35 mins.
• Remove from oven
• Set aside till needed.

FINISHING:

• Season kingklip with salt and garam masala
• Heat 2 non-stick pans with olive oil
• Sear kinglkiip, add butter and baste as you go.
• Warm kingklip, serve on warmed fennel

Recipe 4: LAMB WITH YOGHURT AND POMEGRANATE DRESSING

• 3 lamb racks
• salt
• Olive oil
• 1 cup pomegranate rubies
• 3 cups double cream yoghurt
• 1 bunch parsley
• 1 bunch coriander
• 1 red chilli, chopped
• salt

METHOD:

• Heat 2 pans with olive oil
• Sear the lamb, fat side down, until golden
• Season well and pop in the oven for 10 minutes
• Set aside until later

FINISHING:

• Warm up the lamb, carve and season.
• Serve on a bed of pomegranate, dressed with yogurt dip.
• To make the yogurt dip, chop the parsley and coriander and mix it into the yogurt
• Add 1/2 the pomegranate pips and chopped chilli

Recipe 5: CAULIFLOWER

• 2 heads cauliflower
• 125g butter
• 1 tbsp garam masala 1 tbsp. cumin seeds 2-3 star anise

METHOD:

• Heat pan add olive oil. Brown the cauliflower all around.
• In another little pan toast cumin, garam masala and star anise.
• Add butter to cauliflower. Add spices.
• Cover in a piece of parchment paper.
• Place into pre-heated oven at 180 degrees for 45 minutes, checking and basting every 15 mins, ensuring rotated for even cooking and colouring. Remove from oven and set aside in pan to cool to room temp.

FINISHING:

• Warm up the cauliflower and the fennel
• To serve the cauliflower, break it up roughly and serve.

Recipe 5: Chocolate and Zucchini Cake  

INGREDIENTS – Quantity for 10 pax

CAKE

• 5 eggs
• 2 cups brown sugar
• 1 1/4 cup vegetable oil
• 1 tsp vanilla paste
• 2 cups self raising flour
• 1 tsp bicarb
• 4 Tbsp cocoa powder
• 2 cups grated zucchini

CREAM CHEESE ICING

• 250g cream cheese, room temperature
• 2 cups icing sugar, softed
• 2 Tbsp super fine ground coffee

SPUN SUGAR

• 1 cup castor sugar

CARAMELISED WALNUTS

• 1/2 cup sugar
• 100g walnuts
• Salt

METHOD

CAKE:

1. Preheat the oven to 180C
2. Line and grease two 20 cm, springform cake pans
3. Beat eggs, sugar and oil until light and airy
4. Add the vanilla paste
5. Add the dry ingredients and mix well
6. Fold through zucchini
7. Pour into prepared cake tins
8. Bake for 30-40 minutes or until a knife comes out clean

Icing

1. Whip the cream cheese until smooth
2. Fold through icing sugar and coffee

Caramelised walnuts

1. Slowly melt the sugar to form a caramel
2. Stir through the walnuts and generous pinch of salt and cook for another 2-3 minutes
3. Tip onto a silicone mat and let it harden
4. Break into shards and roughly chop

FINISHING:

1. Ice the first layer of the cake, place the second cake on top and ice the top layer.
2. Top with spun sugar.

Spun sugar

1. Slowly melt the castor sugar until you get a dark caramel.
2. Prepare a station by placing a pot with a long handle on a heat proof area.
3. Dip two forks into the hot caramel and rapidly move the forks to and fro over the handle of the pot so that the handle catches the thin sugar shards.
4. Working quickly gently gather the sugar strands and bring them together.
5. Rest on top of the cake and serve.

Express meal: Ultimate Breakfast Porridge

INGREDIENTS

• 2 Tbsp butter
• 1 cup rolled oats
• 2 cups almond milk or dairy milk
• 1 cinnamon stick
• 2 Tbsp runny honey
• 1 cup selection of nuts and dried fruit – finely chopped
• 1/4 cup chia seeds
• 1 cup coconut milk
• Fresh fruit to serve
• 1 lime

 

METHOD

1. With a peeler, shave the asparagus into a large bowl, slice the leftover stems into thin roundels and add to the bowl.
2. Heat butter in a pan and add the oats.
3. Toast the oats for about 3 minutes.
4. Add the almond milk and a cinnamon stick and cook for about 5 minutes.
5. Add the honey and season
6. When the oats are swollen and all the liquid has been absorbed, spoon into a serving bowl.
7. In another pot heat the coconut milk and add the chia seeds, cook for a couple of minutes then turn off the heat and leave to swell.
8. Toast the nuts and dried fruit for about 5 minutes.
9. Top oats with dried fruit and nuts, fresh fruit and dollops of chia seeds
10. Finish the dish with a drizzle o honey and a squeeze of lime

 

Recipe 1: Poached and roasted quail, baked potato foam with potato salt and red cabbage

INGREDIENTS

QUAILS

• 8 quail crowns, legs reserved
• 1 shallot, halved
• 1 head of garlic, halved
• 1 litre chicken stock
• 400g baked potato puree
• 200ml milk
• 4 Tbsp butter

RED CABBAGE

• 4 baby red cabbages or 1 large
• 1 stick cinnamon
• 1 cup sugar
• ½ bottle red wine or port
• 4 garlic cloves
• salt

METHOD:

PRE-PREP

• Keep the quail crowns in shape by stuffing the cavities with paper towel.
• Brown quail legs in pan, add the shallot and garlic and cook for 5 minutes. Cover with chicken stock and braise for about 45 minutes,
• Remove from stock. Allow to cool to room temp.
• Pick off meat and set aside for later.
• Reduce braising liquid to form a sauce. Set aside for later
• In a large pot of simmering salted water, poach quail crowns four at a time for 6 minutes.
• Remove and place onto drying rack or in the fridge to dry out.

 

PRE-PREP

Red Cabbage

1. Finely slice red cabbage on mandolin.
2. In large pot, melt sugar over medium heat.
3. Add cinnamon and wine and bring to the boil.
4. Add cabbage, season with salt and pop garlic cloves on top. Place a lid on it and place it in a warm oven. Braise for about 20 minutes, pop it back on the stove top and cook until the moisture has reduced and the sauce is thick and syrupy.
5. Pop garlic out of its skin, mix through and set aside till needed.

FINISHING

1. Heat potato puree, add milk
2. Pour into espume gun. Gas with two charges. Keep in warm place till plating.
3. Heat non-stick pan on medium heat. Season quails, add oil and roast off quail crowns, four at a time, to achieve nice colouration. Add butter and baste quails with foaming butter, making sure you spoon the hot foaming butter into the quail cavities. Rest.
4. Remove breasts with a sharp knife and leave to continue resting.
5. Re-heat leg meat in reduced braising liquid
6. Plate and serve

 

Recipe 2: Line Fish, pea vinaigrette and chive tortellini 

INGREDIENTS

 
Line Fish

• 120g line fish pp (Sea Bass)
• Pea shoots

PEA VINAIGRETTE

• 500ml fresh peas
• 2 shallots, finely chopped
  juice of a lemon
• Jalepeno flavoured olive oil
• Salt
• 2 Tbsp chopped chives
• 1 Tbsp fresh mint, chopped

FISH MOUSSE

• 300g trimmings/excess fish for mousse
• 150ml cream
• Bunch of chives, chopped
• Squeeze lemon juice

TORTELLINI

• 550g flour
• 6 egg yolks
• 4 whole eggs
• Olive oil
• 1 egg for egg wash

Pea Mayo

• 2 hardboiled eggs
• Juice of a lemon
• Salt
• 1 cup olive oil
• 1/2 cup pea puree

METHOD

PRE-PREP:
PASTA

1. Put flour into food processor.
2. Whisk together eggs and olive oil.
3. Start food processor and slowly add egg mixture until the mix resembles breadcrumbs.
4. Remove and knead for 10 minutes
5. Wrap and refrigerate for at least an hour

Tortellini Mix

1. In blender, blitz fish with cold cream.
2. Remove and place into clean cold metal bowl.
3. Mix in chives and lemon juice. Put into piping bag and chill till needed.

Tortellinis

1. Roll out pasta through pasta machine until thinnest setting.
2. On floured surface, cut with ring cutter. Cover with cling wrap as you go.
3. Mix an egg with a little bit of water in a small bowl, brush the top half of each pasta disc with egg wash
4. Pipe on mousse and form tortellinis by folding each disc in half, pressing the sides together and then bringing the two ends together in the middle.
5. Blanche in boiling salted water for 30-45 seconds.
6. Remove and plunge into iced water.
7. Remove and put onto tray with kitchen cloth (drizzle the cloth with olive oil) Set aside till needed.

Pea Mayonaise

1. Process the eggs and lemon juice in a food processor
2. Add the oil in a thin stream
3. Season
4. Fold through the pea puree
5. Pour into a squeezie bottle and set aside until later

FINISHING:

1. Fry fish in non-stick pan and foaming butter
2. Mix pea shoots through vinaigrette
3. Place pea vinaigrette onto plate
4. Top with cooked fish
5. Drop tortellini into boiling water for 1 minute. Remove and drain
6. Place onto cooked fish and serve with a drizzle of beurre noisette

Vinaigrette

1. Blanche peas, drain into a bowl
2. Add the chopped shallots
3. Mix in jalapeño olive oil, and salt
4. Add chopped chives, mint
5. Set aside.
6. Add lemon juice just before serving.

Recipe 3: Macaroons

INGREDIENTS
Macaroon Ingredients

• 250g icing sugar
• 250g almond flour
• 450g castor sugar
• 30ml Water
• 200g egg whites
• Juice of 1 lemon

Mousse ingredients:

• 300g dark chocolate

 

• 4 egg yolks 
• 4 egg whites 
• 100g caster sugar 
• 250ml soft whipped cream 

PRE-PREP:
MACAROONS

1. Combine icing sugar and almond flour together in bowl.
2. Add a squeeze of lemon juice and a small dash of egg whites and mix well
3. Heat sugar and water to 118-119 degrees
4. Whisk egg whites – to soft peak
5. Slowly pour in melted sugar
6. Beat until cool
7. Vigorously beat in ½ meringue mix into almond flour mix to form paste
8. Fold in remainder of meringue.
9. Pipe onto non stick mat or greased parchment paper. Leave to dry for 2 hours
10. Bake at 160 degrees for 12 minutes, turning tray half way through baking time.
11. Remove from oven and leave to cool.

MOUSSE

1. Melt chocolate in a bowl over gently simmering water
2. Mix sugar and egg yolks and add cream
3. Whisk egg whites and fold in to mixture.
4. Decant into piping bag and refrigerate till later.

FINISHING:

1. Pipe mousse onto macaroons.
2. Sandwich together
3. Plate and serve

Express meal: Duck egg, parmesan and shaved asparagus

INGREDIENTS

• 6 to 7 asparagus spears
• 2 Tbsp olive oil
• Squeeze of lemon Juice
• Salt to taste
• 1 shallot – finely sliced
• Red chilli, chopped to taste
• Butter
• 1 duck egg
• 1 Garlic clove. peeled
• Baby salad leaves
• Parmesan cheese, couple of shavings
• Toasted ciabatta (optional)

 

METHOD

1. With a peeler, shave the asparagus into a large bowl, slice the leftover stems into thin roundels and add to the bowl.
2. Drizzle with olive oil and a squeeze of a lemon, season with salt and set aside.
3. Add shallot and chilli.
4. For the duck egg, heat a non stick pan to medium heat. Add olive oil and knob of butter. As soon as the butter starts to foam, drop in the duck egg. Reduce temperature. Cook for a minute and a half to two minutes, basting with the foaming butter.
5. For the last 10 seconds, drop in a clove of garlic.
6. Remove from the heat
7. Add the mixed salad leaves to the asparagus mixture. Toss
8. Pile leaves on a plate.
9. Top with duck egg.
10. Top with parmesan shavings.

 

Recipe 1: Tomato, melon and olive tartare with parmesan crisp

INGREDIENTS

MELON AND TOMATO TARTARE

• 1/2 very ripe spanspek (orange flesh), peeled, deseeded and diced
• 8 plum tomatoes, blanched, peeled, deseeded and diced
• 1 red medium heat chilli, finely diced
• 10 deseeded black olives, finely chopped
• Olive oil
• Salt
• Olive oil

PARMESAN CRISP

• Parmesan cheese

GRANITE

• 1 bunch basil
• 1 bunch coriander
• 1 cup olive oil
• 10 tomatoes, concassed
• 2 red onions, quartered
• 1 celery, roughly chopped
• 1 cucumber, roughly chopped
• 1 ltr tomato cocktail

TO SERVE:

• 200g fresh whipped goats cheese
• 100g semi-hard goats cheese
• Olive oil

 

PRE-PREP

TARTARE:

1. Add ingredients into bowl. Add salt.
2. Place in colander over bowl and leave to drain excess moisture for an hour or so.
3. Reserve liquid.

PARMESAN CRISP

1. Microplane parmesan onto non-stick baking mat
2. Bake till crisp

GRANITE

1. Put all the ingredients together in a large mixing bowl and leave to infuse in the fridge overnight
2. Blend well, season with salt and pepper
3. Strain
4. Pour into a freezer safe container, cover and freeze

FINISHING

1. Take frozen granite out to soften slightly
2. Scrape a bit of the top and add to 1/2 cup unfrozen gazpacho. Warm and reduce slightly.
3. Whisk parmesan olive oil into drained liquid to form a dressing
4. Scrape granite with two forks.
5. To finish the tartate, add olive oil and chilli to a large mixing bowl. Season with salt and pepper. Add the concasse, chopped black olives and melon dice.
6. Shape tartare onto each plate with a ring cutter, serve with a rouche of fresh whipped goats cheese, microplaned goats cheese, gapacho viniagrette , shards of parmensan crisp and scraped granite. Finish the plate with a drizzle of olive oil.

 

Recipe 2: Yoghurt crusted Springbok Leg, Aubergine Puree, Tomato Chutney 

INGREDIENTS

 

• 1x Springbok Leg
• 2 Tbsps smoked paprika
• 1 Tbsp cumin
• 1 Tbsp fennel seed
• 1 Tbsp ground coriander
• 1 Tbsp dijon mustard
• 1 litre Double cream yoghurt
• 10 cloves garlic – crushed
• juice of a lemon
• salt
• 100ml olive oil
• 125g butter, cubed

AUBERGINE PUREE

• 4 aubergines
• Salt

TOMATO CHUTNEY

• 2-3 Tbsp olive oil
• 1 shallot, finely chopped
• 1 clove of garlic, crushed
• 1 red chilli, chopped
• 1 Tbsp brown sugar
• Can of chopped, peeled tomatoes
• 1 Tbsp Red Wine Vinegar
• Salt and freshly milled pepper

RATATOUILLE

• 1 red pepper, diced
• 1 yellow pepper, diced
• olive oil
• 3 cloves of garlic, unpeeled
• Couple of thyme stalks
• Salt
• 6 large courgettes, cut into half and then into quarters
• 1 bunch mint
• 100ml olive oil

TO SERVE

• Wilted baby spinach

METHOD

PRE-PREP:
AUBERGINE PUREE

1. Preheat the oven to 200C.
2. Score the aubergines, pop onTO a roasting tray and roast for 30 minutes or until tender.
3. Scrape all the flesh out of the skins while the aubergines are still warm, drain off the extra moisture through a colander.
4. Season well with salt.
5. Puree until smooth.

LAMB

1. To a small bowl add smoked paprika, ground coriander, fennel seeds, ground cumin, olive oil, mustard and yogurt and mix welll.
2. Pour the marinade over the springbok and rub it all over.
3. Leave overnight to marinade.
4. In a blender, mix together crushed garlic, lemon juice, lemon zest and olive oil. Set aside to use as baste.

TOMATO CHUTNEY

1. Sauté the onion and garlic in the olive oil for about 5 minutes.
2. Add the chilli and sugar and stir.
3. Add the can of chopped tomatoes. Cook down for about 10 minutes.
4. Add red wine vinegar.
5. Add tomato trimmings from tomato tartare if you have, cook for a further 20 minutes. Season well and set aside.

FINISHING:

1. Sauté peppers in olive oil, garlic and thyme for about 3 minutes, Season with salt and tip onto a roasting tray to stop cooking process.
2. Warm the tomato chutney
3. Get a large pan smoking hot, add olive oil. Brush excess marinade off the springbok, leaving a layer of marinade and carefully lay down in the hot pan. Cook, in batches, for about 3-5 minutes on a side, leave to rest in a roasting tray. Add cubed, cold butter to the last batch as its finishing to deglaze the pan. Remove the last springbok and add the juice of a lemon to the pan juices, along with 1/2 the basting sauce and a couple of dollops of the yogurt marinade. Strain over the resting springbok and set aside.
4. Heat a griddle pan, toss courgettes with olive oil and salt and grill flat sides down until charred all over.
5. Chop mint, mix with salt and olive oil. Toss the courgettes through the oil.
6. To serve, add a dollop of aubergine puree to each plate
7. Mix the sautéed peppers through the tomato chutney, spoon a generous tablespoon onto each plate.
8. Slice the springbok across the grain. Serve.
9. Finish with courgettes, wilted baby spinach and a splitting of olive oil.

Recipe 3: Lemon Meringue Thai Basil

INGREDIENTS
LEMON CURD

• Juice of 2 large lemons
• Zest of 1 lemon
• 175g castor sugar
• 70g cold diced butter
• 3 egg yolks
• 2 whole eggs

MERINGUE

• 4 egg whites
• 1 cup castor sugar (250ml)
• Water to dissolve
• squeeze of lemon juice
• stalks from 20 leaves of Thai basil

TO PLATE

• 20 leaves of Thai Basil, sliced
• 200g store bought oat biscuits, crushed
• Punnet fresh raspberries

EQUIPMENT

• Sugar thermometer
• Blowtorch
• Mortar and pestle

PRE-PREP:
LEMON CURD

1. Add egg, yolks, sugar, lemon zest and juice into metal bowl
2. Over pot simmering water, whisk till thick
3. Remove from heat and whisk in cold butter till incorporated
4. Pass through a sieve and put into piping bag.
5. Set aside till needed

CRUMB

1. Blitzed biscuits to crumb
2. Finely chop basil leaves and mix with the crumbs

FINISHING:
MERINGUE

1. Add sugar water and stems to medium sized pot.
2. Turn on heat. At 80 degrees, remove stalks
3. Continue heating to 118 degrees.
4. Whip egg whites with whisk attachment (KitchenAid)
5. Once egg whites start coming up side of bowl, slowly pour sugar syrup onto whites. Beat until glossy.
6. Place in piping bag

TO PLATE

1. Sprinkle crumb over the base of the bowl
2. Spoon curd onto the crumb
3. Top with broken raspberries
4. Pipe on a meringue swirl, blowtorch
5. Serve