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S1 EP6 – The Distillery

The life of a private chef means hard work and a lot of travelling. As a result it’s easy to lose touch with friends. Neill sets aside some time to drive out to the Boland town of Wellington to meet up with Roger, one of his oldest friends. The venue for dinner is a quaint distillery on a farm and, after serving the first few courses, Neill joins the group for dessert and a long overdue catchup.

Recipe 1: Cauliflower Risotto with Dark Chocolate Jelly.

RISOTTO:Cauliflower Risotto with Dark Chocolate Jelly

  • 250g Risotto Rice
  • 1l Hot Chicken Stock
  • 100g Butter
  • 150g Grated Pecorino
  • 1 Large dessert spoon cottage cheese
  • Salt

 

CAULIFLOWER PUREE:

  • 1 head grated cauliflower
  • 60ml Chicken Stock
  • Olive oil
  • Knob Butter
  • Salt

 

CHOCOLATE JELLY:

  • 4 Leaf Gealtine Soaked in cold water
  • 2 Tablespoons cocoa powder
  • 1L Water

 

GARNISH:

  • Parmesan
  • Rocket cress

METHOD

RISOTTO:

Melt 50g butter in largest pot possible

Add rice to pot

Stir till toasted over a medium heat

Add boiling chicken stock to rice half cooked

Remove rice from pot and lay out on a flat tray to cool

Place in fridge till needed

 

WHEN READY TO SERVE RISOTTO:

Gently warm rice in pot adding 1 lable of hot chicken stock

Once warm add cauliflower puree to mixture

Season to taste, then add grated raw cauliflower into mixture

Then add grated cheese and cottage cheese

Stir to combine

Season to taste if necessary

 

CAULIFLOWER PUREE:

Head Olice oil and Butter in medium saucepan

Add cauliflower and cook till soft over a medium heat

Place mixture into blender

Whilst blending add soft butter

Season to taste

 

CHOCOLATE JELLY:

Dissolve cocoa power into water over medium heat

Remove from hob,

Add soasked gelatine

Set in tray

 

TO SERVE:

Place risotto on plate,

Top with rocket cress and grated permisan

Finish off with dark chocholate jelly.

 

Recipe 2: Lamb Rump with Fennel Puree

INGREDIENTS 

LAMB:Lamb Rump with Fennel Puree

  • 8 Lamb Rumps
  • 1l Lamb Stock
  • Salt Slab

 

LAMB SAUCE:

  • Pitted Oilves
  • Resting Liquid from Lamb

FENNEL PUREE:

  • 3 Fennel Bulbs finely sliced
  • 100g soft Butter
  • 200ml Water
  • Salt and Pepper
  • 12 Pink Fir Potatoes
  • Handful Fennel tops finely chopped

METHOD

LAMB:

Place lamb rumps in large tray

Add hot stock to tray, cover with foil

Cook at 90 degrees for 90 min

Remove lamb from oven once cooked

Take lamb rumps out of tray and set aside

 

LAMB SAUCE:

Reduce braising liquid by half over a medium heat

Once removed from heat, add oilves before serving

 

FENNEL PUREE:

Head Olice oil and Butter in medium saucepan

Add fennel and cook till soft over a medium heat

Place mixture into blender

Whilst blending add soft butter

Season to taste

 

POTATOES:

Cook potatoes in large pot of seasoned boiling water till soft and tender

Remove from pot and cut inhalf once cooled,

Oil and season the potatoes to char grill

Remove from grill when ready and finish off with fennel tops

Combine mixture together

 

To Finish:

Place lamb rumps fat side down ina non-ctick pan to render fat out

Once crisp, remove from pan and rest on salt slab

 

To Serve:

Set puree down on plate, add potatoes,

Top with pea shoots

Add sliced lamb to finish dish off

Drizle with sauce before serving.

 

Recipe 3: Yoghurt Panacotta with Honey Comb.

PANNA COTTA:Yoghurt Panacotta with Honey Comb

  • 1L Vanilla Yoghurt
  • Large dessert spoon cultured cream
  • 250ml Full Cream Milk
  • 8 Leaf Gelatine (soaked in cold water)
  • 1 teaspoon Vanilla Powder

 

HONEYCOMB:

  • 350g Caster Sugar
  • 80ml Water
  • 60g Liquid Honey
  • 100g liquid Glucose
  • 12g Bicarbonate of Soda
  • Sugar thermometer and non-stick mat needed
  • 10 Passion Fruits/Granadilla cut in half seeds removed

METHOD

PANNA COTTA:

Warm milk, yoghurt and vanilla in a pot

Add strained soaked gelatine to melted liquid

Whisk cultured cream in separate bowl

Add hot mixture from hob into cultured cream,

Stir to combine, and pour liquid mixture into a jug

Pour into bowls to set in fridge

 

HONEYCOMB:

Heat honey, sugar, glucose, water in a large pot

Bring temperature up to 155 degrees

Gently stir in bicarb then turn off the heat

When all the bicarb is incorporated into mixture

Slowly pour onto a non-stick mat to cool

 

To Finish:

Break or cut honeycomb into bite size pieces

Top the panna cotta with passion fruit and

honey comb