Express meal: Line fish, tomato, couscous and baby basil

INGREDIENTS

• Sustainable line fish 120g
• 100g cous cous
• 200ml hot chicken stock
• 1 tbsp. tomato puree
• Tabasco to taste
• 1 tbsp. olive oil
• Jalepeno flavoured olive oil
• Lemon juice
• Salt and pepper
• Couple of basil leaves
• Lemon juice
• 1-2 Tbsps.bButter
• 5 cherry tomatoes – quartered
• 1/2 red onion – finely diced

METHOD

1. Place fish on paper towel to remove excess moisture.
2. Add olive oil, couscous, seasoning, hot sauce, tomato paste and jalepeno flavoured olive oil to a mixing bowl and mix well.
3. Pour hot chicken stock over and cover with cling film. Set aside for 15 minutes. (Half way through mix with a fork to roughen up. Recover and set aside to continue steaming). Add a squeeze of lemon before serving.
4. Heat non stick pan on medium high heat. Add glug of olive oil. Fry for about 1 ½ minutes on each side.
5. When turning the first time, add a knob of butter and cook for the last 1 ½ minutes. Remove from pan and pour excess butter over fish.
6. Add diced onions, cherry tomatoes, basil and seasoning to a bowl, mix well.
7. Stir through the couscous.
8. Pile onto a plate, top with fish and pan juices and serve.

Recipe 1: Salt baked celeriac, pear, walnut, blue cheese

INGREDIENTS

• 4 small celeriac – peeled (keep the peels)
• 1kg flour
• 1kg salt
• Bunch of thyme
• Water to mix
• 500g walnuts
• 250g castor sugar
• 2-3 Pears
• 100g Gorgonzola
• 1/2 cup cream
• 1/2 cup chicken stock
• 2 tbsp butter
• Wild chive flowers for serving *optional

METHOD

PRE-PREP:

1. Add the salt, flour and thyme to a food processor and while the motor is running add enough water to make a stiff pastry. Roll into ball.
2. Divide into 4 balls and roll each ball out until its about 5mm thick.
3. Peel the celeriac and cover in pastry, trimming the excess pastry and squeezing the ends together to make sure it sticks together and the whole celeriac is covered. Pop onto a baking tray and bake for 45 minutes at 180C.
4. Cook the celeriac skins in the cream and chicken stock.
5. Add butter, blend and season.
6. Spoon into squeeze bottle.
7. Melt castor sugar in pot to make caramel.
8. Add the walnuts. Stir through.
9. Lay onto non-stick sheet, season with salt and leave to harden. Set aside.
10. When set, break up with a knife and chop.
11. Remove from oven and leave in salt crust to rest for another 20 minutes.

FINISHING:

1. Peel and slice pears and toss in olive oil and salt
2. Crack open salt crust, remove celeriac and slice to serve.
3. Toss in olive oil.
4. Assemble with pears, cheese and walnut caramel.
5. Serve

Recipe 2: Bavette, baked potato puree, microwaved white onions, grain mustard and asparagus 

INGREDIENTS

• 2kg Bavette (Skirt steak)
• 2Tbs grain mustard
• Salt
• Pepper
• 3-4 tbsp olive oil
• 5 large baking potatoes
• 500g sea salt
• 250ml cream
• 400g butter
• splash of milk
• salt
• 4 white onions, peeled and quartered (keep root intact)
• Olive oil
• 20 Asparagus spears – stem peeled, blanched
• 400g purple string beans, blanched
• 2 black radishes
• 2 tbsp sugar
• 1 tbsp salt
• 1/4 cup white vinegar
• 2 tbsp water

METHOD

PRE-PREP:

1. Rub steak with mustard, salt, pepper and olive oil and set aside to marinade.
2. Bake potatoes on a bed of salt until soft.
3. Bake the bavette at 130C for an hour.
4. Heat cream with ½ butter
5. Scoop steaming potato flesh out of its skin and place in ricer, push through into warm cream
6. Return to medium heat, whisk in remaining cold butter
7. Season and set aside, covering with a butter paper if you have.
8. Place empty skins onto baking tray and return to oven for another hour. When dry, blend in food processor with tablespoon of salt to form a potato salt.
9. Set aside for later use.
10. Slice the black radishes super thin on a mandolin.
11. Heat the sugar, salt, vinegar and water until just simmering, take off the heat and pour over the black radishes to make a quick pickle.

FINISHING:

1. Put onions in microwave proof dish
2. Drizzle with olive oil and season
3. Clingfilm and microwave for four minutes.
4. Remove, shake to recoat in oil. Microwave for another 4 minutes.
5. Remove from microwave. Do not remove clingfilm. Set aside for at least 10 minutes before removing clingfilm.To cook steak – grill over high heat for total of 15 minutes, turning constantly.
6. Heat 4 non-stick pans with a drizzle of olive oil each.
7. Sear bavette for a couple of minutes on a side until you have a crust set aside.
8. Add the raw asparagus to the pan juices and cook for 30 seconds, add the blanched beans.
9. Reheat potatoes, adding a splash of cold milk.
10. Toss asparagus through melted butter
11. When reheating potatoes add splash cold milk.
12. Blanche asparagus and drain.
13. Toss asparagus through melted butter
14. Slice the bavette across the grain.
15. Plate with potato salt.

Recipe 3: Rice Pudding with Mango

INGREDIENTS
Rice Pudding

• 2 cups short-grained dessert rice
• 2 cups single cream
• 2 cups milk
• 1 cup castor sugar
• 2 tbsp brown sugar
• Vanilla paste
• Cardamom seed

Mango Mousse

• 1kg of mango puree
• 2 tbsp icing sugar
• 5 leaves gelatine, soaked
• Juice of 2 limes
• 1 cup crème fraiche
• Edible flowers – nasturtiums *optional

PRE-PREP:

1. Toast the cardamon, add milk, cream and vanilla paste.
2. Add sugar, stir to dissolve. Bring to the boil.
3. Wash rice till water runs clear.
4. Add rice to infused cream.
5. Cover and bake at 130C for 40 minutes
6. Remove lid, add a dash of cream if necessary.
7. Sprinkle with brown sugar and bake for another 20 minutes till golden crust forms.
8. Put mango puree into large pot and heat to reduce to half the quantity
9. Remove from heat. Add soaked gelatine.
10. Place into container and chill.
11. To the creme fraiche add the lime juice, icing sugar and 2/3 of the mango jelly
12. Pour into piping bag and chill until needed.

FINISHING:

1. Plate.

Express meal: Prawn and Watermelon Salad

INGREDIENTS

• 8 good sized prawns, deveined, butterflied
• Handful of cubed, deseeded watermelon
• Juice and zest of 1 lime
• Bunch of parsley
• Bunch of mint
• Bunch of coriander
• 1 red chilli – split
• 50g toasted cashews – chopped
• Olive oil
• Salt and pepper

METHOD

1. Heat a non-stick pan with a splash of oil.
2. Coat the prawns in oil and add to the hot pan, season and add the chilli and watermelon.
3. Add a squeeze of lime and toss through the herbs.
4. Tip it onto your plate.
5. Garnish with bruised mint and chopped, toasted cashews.

Recipe 1: Scallop, cauliflower and white chocolate

INGREDIENTS

• 16 Large scallops
• 3 Tbsp butter
• Cauliflowe puree
• 200g butter
• 100g of white chocolate
• 2 Tbsps, butter
• Curry salt
• 1tbsp curry powder
• 1 tbsp salt
• Vinaigrette
• 1/2 cup chill olive oil
• Salt
• Juice of 2 lemons
• 8 radishes, sliced on a mandolin
• Pea shoots

METHOD

PRE-PREP:

1. Cook grated cauliflower in the butter.
2. Put into blender and blitz.
3. Add white chocolate and blend till smooth.
4. Set aside to reheat later.
5. Mix curry powder and salt together. Toast in pan. Set aside.

FINISHING:

1. Heat butter in a pan, add the macadamia nuts and toast in the foaming butter. Set aside to use later.
2. Make a viniagrette by mixing the olive oil, salt and lemon juice, Add the radish and mix well.
3. Season scallops with curry salt and drizzle with olive oil.
4. Add a glug of olive oil to a non-stick pan and sear the scallops for 20 seconds each side. Add a knob of butter and baste the scallops well. Remove from pan.
5. Plate with scallops, mash, microplaned macadamia over the top.

Recipe 2: Braised beef short rib, snails, garlic parsley 

INGREDIENTS

• 3kg Beef Short rib
• 2 litres veal stock
• 5 whole heads garlic
• 2 shallots, halved
• Couple of sprigs of rosemary
• Couple of sprigs of thyme
• 48 snails (6pp) washed and drained. chopped
• 2 bunches flat leaf parsley
• Loaf of ciabatta, torn into rough chunks
• 2-2.5 kg centre cut beef billet
• Salt and coarse pepper

METHOD

PRE-PREP:

1. Heat oil in a large pot and season and sear short rib in large pot in batches.
2. Add 1 head garlic (halved), shallots, rosemary and thyme to the pot and add back all the short rib, including all the pan juices. Add enough hot veal stock to cover. Braise for 4 hours.
3. Remove from liquid and place on tray to rest, remove any grit and bones.
4. Reduce braising liquid to a glaze.

GARLIC AND PARSLEY PASTE

1. Wrap garlic heads individually in tin foil. Bake in oven at 160 degrees for 2 hours.
2. Remove and squeeze out garlic while warm.
3. Chop parsley and mix into garlic paste.
4. Add drizzle of olive oil and mix.
5. Set aside for later

FINISHING:

1. Heat non stick pan and olive oil
2. Fry ciabatta chunks till crisp
3. Season the fillet well with salt and pepper
4. Get two pans smoking hot, add a drizzle of olive oil
5. Add the fillet and sear, 3-5 minutes on a side or until golden
6. Take off the heat and leave to rest.
7. Portion the short rib. Keep aside the off cuts or any little pieces that fell off the bone.
8. Heat non stick pan over medium heat.
9. Add olive oil and snails and sauté for a minute.
10. Add a generous amount garlic and parsley mix, Coat snails and remove from pan.
11. Reheat croutons in the oven, stir through a tbsp of garlic and parsley paste
12. Cook the short rib off cuts in olive oil to crisp up a little.
13. Plate and serve

Recipe 3: Rice Milk Ice cream and green tea sponge

INGREDIENTS
Sponge

• 250g soft butter
• 250g castor sugar
• 450g self-raising flour
• 2 whole eggs
• 4 green tea bags – leaves removed
• 1 tsp cinnamon

Ice Cream

• 250ml cream
• 250ml rice milk
• 200g castor sugar
• 12 egg yolks
• 1kg dry ice – to finish

PRE-PREP:
Sponge

1. Pre heat oven to 170 degrees
2. Add tea leaves to flour
3. Cream sugar and butter
4. Add half flour and 1 egg – beat ill smooth
5. Add reminder flour and other egg – beat till smooth
6. Add milk, mix
7. Pour into greased, lined baking tray.
8. Bake at 170 for 15 minutes testing with skewer
9. When cooked, remove from oven and set aside to cool.
10. Once cooled, cut into squares and set aside for later.

 
PRE-PREP:
Ice Cream

1. Heat milk and cream
2. Add the sugar to egg yolks and whisk till pale
3. Pour milk and cream mix into yolks
4. Return to medium heat stirring continuously till mixture coats back of spoon
5. Remove from heat. Pass through a sieve into a bowl. Chill till needed.

FINISHING:

1. Make sweet croutons by cutting the cake into 2cmx2cm cubes.
2. Toast in a hot oven for about 10 minutes.
3. Blend dry ice into a powder – using food processor.
4. Put chilled ice cream custard into KitchenAid.
5. Whisk on medium speed, spooning in dry ice powder.
6. Increase speed as ice cream sets.
7. Serve on top of cubed green tea sponge.