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S1 EP3: Cooking for Sonja Muller

Business Mogul, Sonja Muller, thrives on entertaining her family and friends at her house in stately Constantia and has very specific requirements when it comes to her cuisine. Well-travelled with a highly refined palate, Sonja calls on Neill to supply the perfectly refined, fresh and flamboyant menu.

Seared Tuna Belly with salsa and roasted quinoa.

  • 800g Tuna Belly

    Seared Tuna Belly with salsa & roast quinoa
    Seared Tuna Belly with salsa & roast quinoa
  • 2 cups rinsed quinoa
  • SALSA:
  • 1 pineapple – peeled and cubed
  • 1 chilli chopped
  • 2 limes, juiced
  • Splash fish sauce
  • Splash soya sauce
  • 1-2 teaspoons caster sugar
  • salt and freshly ground black pepper to taste
  • Bunch fresh coriander – rough chop

QUINOA:

  1. Rinse in a fine sieve until water runs clear, drain and transfer to a medium pot.
  2. Add 4 cups water and salt and bring to a boil.
  3. Cover, reduce heat to medium low and simmer until water is absorbed – 15 to 20 minutes.
  4. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Set aside

SALSA:

  1. Add All ingredients and mix together
  2. Season to taste

FINISHING:

QUINOA:

  1. Toast quinoa in olive oil in hot non-stick pan til golden

TUNA:

  1. Clean, trim and portion tuna.
  2. Gently rub with olive oil and pepper
  3. Blow torch tune belly whole
  4. Slice and season with salt and soya saunce, then serve.

 

Monkfish with confit quail legs

INGREDIENTS 

Monkfish with Quail legs
Monkfish with Quail legs
  • 5 Monk fish tails
  • Pre-prepped confit quail leg meat
  • 4 parsnips, peeled and diced
  • 2 heaped dessert spoon Mascarpone
  • 1 small cauliflower broken into florets
  • 1 whole bulb celery, finly sliced
  • 100g butter
  • Mild curry powder/salt (equal parts curry and salt)
  • salt and freshly ground black pepper to taste
  • Handful micro herbs
  • 20 cepts gently cooked and sliced (optional)

PRE-PREP:

  1. Gently cook Quail legs in duck/vegetable fat/oil
  2. Blanche cauliflower florets in seasoned water

PARSNIP PUREE:

  1. Boil diced parsnips in salted water till soft
  2. Season with curry salt
  3. Blend with mascarpone till smooth
  4. Set aside

MONKFISH:

  1. Trim, neaten and season fish with curry salt
  2. Roast in hot oiled pan – 4 mins
  3. Remove, drain on paper towel and rest

ROASTED CAULIFLOWER AND CELERY:

  1. Roast pre-blanched cauli florets and peeled, thinly sliced (mandolin) celery in Monkfish pan +- 2 mins
  2. Remove, drain on paper towel

QUAIL LEGS:

  1. Shred meat off legs, gently reheat in a warm pan

PLATE:

  1. Place parsnip puree on plate
  2. Add cauliflower florrests
  3. Place sliced monkpish on to plate
  4. Top with quail meat
  5. Garnich with celcery and micro herbs (optional ceps)

 

Doughnuts with vanilla crème fraîche

INGREDIENTS

Doughnuts with vanilla crème fraiche
Doughnuts with vanilla crème fraiche
  • 5 Monk fish tails
  • Pre-prepped confit quail leg meat
  • 4 parsnips, peeled and diced
  • 2 heaped dessert spoon Mascarpone
  • 1 small cauliflower broken into florets
  • 1 whole bulb celery, finly sliced
  • 100g butter
  • Mild curry powder/salt (equal parts curry and salt)
  • salt and freshly ground black pepper to taste
  • Handful micro herbs

20 cepts gently cooked and sliced (optional)

BRIOCHE PREP

  • 500g cold butter
  • 700g flour
  • 40g caster sugar
  • 12g salt
  • 24g fresh yeast
  • 8 whole eggs

 

VANILLA CHANTILLY

  • 1 tub crème fraiche
  • 1 teaspoon vanilla powder
  • caster sugar for dusting
  • Oil for deep frying
  • Zest half lemon