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S1 EP2 – Celeb Dinner at Neill’s

No mess, no fuss food! Neill demystifies the common fear of entertaining at home as he prepares small-plate sustainable dining for local celeb and foodie legends of South Africa. Making sure that none of his guests leave hungry, he also shows us how to prepare and serve stylish fingerfood to avoid the dreaded piles of dishes to wash. Joining him for dinner is Ishay Govendor a well-known food blogger; Radio DJ, Seano and television personalities Katlego Maboi and Leigh-Ann Williams.

Find all you delicious cheeses from my partners Lancewood http://www.lancewood.co.za LANCEWOOD CHEESE

Himalayan Crystal Salt slab can be purchased from our partner Wellness Warehouse

Delicious Ostrich Cheese Burgers

Ostrich Cheese Burgers
Ostrich Cheese Burgers

Preparation Time:            20

Cooking Time: –                 10

Serves:                                  6

 

INGREDIENTS

12 small burger buns

600g Ostrich Fillets

200g Cold butter

1 cup of Breadcrumbs

1 packet of streaky bacon

Baby gem Lettuce

Sliced tomatoes

Lancewood white cheddar cheese thinly sliced

Wholegrain mustard

OSTRICH BINDING MIXTURE: 

Blend together:

1 x chopped red onion

Cape Estate Olive Oil

3 Spring Onions

Mustard

Vinegar

Pickeled Peppers

Salt

METHOD:

Take the ostrich fillets together with the cold butter and put through a mince. Place in a bowl, and add wholegrain mustard and season the mixture.  Add a cup of breadcrumbs and the blended mixture of all the binding mixture ingredients together. Cover with cling wrap and allow for no surface area to avoid drying out.  Refrigerate for 30 minutes.

Fry the packet of bacon until crispy. Set aside. Roll the Ostrich meatballs in the palm of your hand. Flatten slightly when placed on the grill. Cook for 5 minutes on both sides until even cooked. Slice the burger buns in half. Toast the halves in a panini press.. Slice thin layers of cheddar cheese on the patties and place under the grill until it reaches a soft melting consistency. Assemble the burgers with a mayonnaise, lettuce, sliced tomato, bacon, the Ostrich burger patty and slithers of melted cheese. Top with the other half of toasted bun and serve.

 

Salmon Tartare with Chili Jam

Salmon Tartare with Chili Jam
Salmon Tartare with Chili Jam

Preparation Time:            10 minutes

Cooking Time: –                 None

Serves:                                 6

INGREDIENTS

500g Salmon

Juice of 2 limes

Chopped fresh Coriander

Chopped fresh Chervil

1 x chopped Red onion

1 x chopped chili

Lancewood Crème Fraiche

Himalayan Salt slabs for serving

 

CHILI JAM:

1 chopped red onion

1 chopped chili

1 x tin of tomatoes

Sherry or red wine vinegar

Sugar

salt

METHOD:

In a pan, sweat the chopped red onion and red chili  and add a dash of sugar.  Fry until translucent. Throw into the pan,  a handful of halved fresh cherry  tomatoes.  Add a splash of red wine vinegar. Season with salt and pepper and a pinch of sugar. Continue stirring and reduce until sticky consistency.

Trim the Salmon  into diced cubes. Chop and combine the following – coriander, chervil, shallot and chili. Add the olive oil and a squeeze of lemon then season to taste. Mix in a generous spoon portion of Crème Fraiche. Refrigerate, if necessary.

Assemble the Salmon tartare on a Himalayan salt slab and serve with chili jam.

 

Beef Brisket & Barley with Fine Herbs

Beef Brisket & Barley with Fine Herbs
Beef Brisket & Barley with Fine Herbs

Preparation Time:            30 minutes

Cooking Time: –                 4 -5 hours

Serves:                                 6- 8 people

INGREDIENTS

1.5kg boneless beef brisket

Chicken stock (just enough to submerge half the brisket)

1 cup of Pearl Barley

Zest of 1 lemon

Flat leaf parsley

100g Lancewood Feta

Cape Estate extra virgin olive oil

SPICE RUB

Combine 2 tablespoons each of Cayenne pepper, cumin, dried rosemary. Add a generous pinch of coarse salt. Add 2 tablespoons of coffee granules and  brown sugar.

Grind together with a mortar and pestle to make a spice rub.

METHOD:

Place the seasoned brisket in an oven tray. Ensure all sides are sealed with the spice rub. Add a generous amount of olive oil. (no image but if you were to add chicken stock.. it would be now?). Cover with foil and bake at 140/150 Degrees celcius for 4 to 5 hours. Bring 1 cup barley and 2 1/2 cups of the Brisket broth to a boil. Reduce the heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 20 to 25 minutes. Let stand 5 minutes. Leave Brisket to cool down.  Crumble the feta over the cooked lentils. Stir.  Gently tear the brisket into shards and pan fry for a few minutes to heat through and crisp a few edges.  Plate the brisket, pour over remaining juices and add the lentils. Serve immediately.