Posted on by

S1 EP8 – Platter Style

American business-man and international jetsetter, Jonathan Hoffman, calls on Neill to put together a healthy, organic, super fresh and lavish dinner party for his high-society guests at his home in Kloof Nek.

Recipe 1: Warm Wild Rice Salad

INGREDIENTS

  • 400g Wild Rice, boiled
  • 6 Red peppers – grilled, peeled and sliced (options to buy already peeled and slices in jars)
  •  Handful chopped flat leaf Parsley
  • Juice of half Lemon
  • Salt
  • Pepper

PRE-PREP: Rice

Place a large pot of water (3l) on hob

Bring to the boil

Add the wild rice (water to just cover the rice)

Boil for 40min

Strain rice once cooked

Then set aside

PRE-PREP: Red Peppers

Blister/Char pepper on open flame till black

Place in bowl and cover with clingflim to steam for about 15min

Remove clingflim and rub skin off peppers using hands

Remove seeds and slice

Then set aside

FINISHING:

In a large bowl place rice and red pepper together

Mix through freshly chopped parsley

Season with Salt and Pepper to taste

Finsh off with juice of half lemon

 

Recipe 2: Fresh Tuna and Pearl Barley with Grapefruit Vinaigrette

INGREDIENTSFresh Tuna and Pearl Barley with Grapefruit Vinaigrette

  • 1.5kg Fresh YellowFin Tuna
  • Olive Oil
  • Rocket Cress (garnish)
  •  300g Pearle Barley
  • 1 Tablespoon Cumin
  • 1 Tablespoon Cayenne
  • Salt
  • Juice of half lemon

VINAIGRETTE:

  • 1l Grape Fruit Juice
  • 60ml Olive Oil

 

PRE-PREP: Barley

Place a large pot of water over a high heat (2l)

Bring to the boil

Add barley to water

Boil for 30min or till tender

Strain and set aside

 

Toast Cumin and Cayenne in a pot till fragrant

Add spices to barley and mix through

Season with salt and lemon juice

Then set aside

 

PRE-PREP: Vinaigrette

Place grapefruit juice into a medium pan over a medium heat

Reduce to 300ml

Whisk in oilve oil to form vinaigrette

Set Aside

 

FINISHING: Tuna

Portion and trim tuna

Season with salt and olive oil

Sear in hot pan (+- 1min each side)

Baste tuna with grapfruit vinaigrette (10seconds each side)

Remove from pan and place on board

 

SERVING:

Dress barley with grapefruit vinaigrette and olive oil

Slice tuna, drizzle with excess vinaigrette from pan

Spoon mounds of barley on board

Finshish with seasoning and olive oil and rocket cress

 

Recipe 3: Crayfish with Tarragon Crème Fraiche with Roasted Cauliflower Salad

INGREDIENTS

CAULIFLOWER SALAD:

  • 1 Large Head Fresh Cauliflower – cut into florrests and blanched
  • 1 Cellery Head finely Sliced
  • Dash Oilve Oil
  • Juice of 1 Lemon
  • Handful Pomegranate seeds
  • Chopped Chives

CRAYFISH:

  • 6 Crayfish tails
  • 2 Table spoons Fennel Seeds
  • Tarragon Crème Fraiche:
  • 2 Tablespoons Lancewood Crème Fraiche
  • 1 Tablespoon chopped tarragon leaves
  • Salt
  • Squeeze Lime
  • Olive Oil
  • Rocket Cress

PRE-PREP: Cauliflower Salad

Heat up a medium pan

Roast Cauliflower in olive oil till golden

Remove from pan and place on tray

Add chives, finely sliced celery and pomegranate seeds

Mix together

 

CRAYFISH TAILS:

In a large pot of highly seasoned boiling water

Add fennel seeds

Add crayfish tails and cook for 4min

Strain and cut in half while warm

 

TARRAGON CRÈME FRAICHE: 

Mix all ingredients together

Season with Salt and olive oil

 

SERVING:

Place warm salad in bowl

Add crayfish tails

Top with crème fraiche and baby cress

Finish off with pepper

 

Recipe 4: Grilled Salmon with Chive Hollandaise

INGREDIENTSGrilled Salmon with Chive Hollandaise

HOLLANDAISE:

  • 250g Melted Butter
  • 1 Slice Shallot
  • 100ml White Wine Vinegar
  • 4 Egg Yolks
  • 1 Teaspoon Mustard
  • Larger Spoon Cultured Cream
  • Tablespoon Chopped Chives

 

LEMON JAM:

  • 3 Lemons (cut in half)

 

SALMON:

  • 1kg Fresh Salmon (skinned)

 

PRE-PREP: Hollandaise

In s small pot, melt butter over a low heat

In a medium pot, add shallots and white wine vinegar and reduce by half over a medium hear

In a jug mix egg yolks and mustard

 

Pour hot vinegar onto egg yolk mixture

Mix together with electric hand blender whilst slowly pouring melted butter in until smooth, thick and emulsified

Add large spoon of cultured cream and mix through

Finsih off with salt

Cover with parchment paper and set aside

 

PRE-PREP: lemon Jam

Place 3 lemons on tray (cut in half)

Roast at 180 degrees in oven for 45min

 

FINISHING: Salmon

Portion Salmon

Season with salt and olive oil

Sear in hot pan (+- 1min each side)

Remove from pan onto tray with lemons

Flambe salmon pan with 2 shots of whisky

Pour juices over salmon

Finish off in oven for 4min

Squeeze lemon jam onto salmon ready to serve

 

TO SERVE:

Place salmon on serving board with lemons

Finish hallandaise off with chopped chives

Top salmon with hollandaise

Ready to serve

 

Recipe 5: Chicken Breasts with Chilli and Pickled Onions

INGREDIENTSChicken Breasts with Chilli and Pickled Onions

PICKLE:

  • 250ml Red wine Vinegar
  • 2 Tablespoons Sugar
  • 3 Peeled thinly sliced Red Onion
  • Drizzle Olive oil
  • 1 Chopped Chilli

 

CHICKEN MARINADE: (to massage in)

  • 4 Skinless Chicken Breasts (butterfly)
  • 4 Smashed Garlic Cloves
  • 2 Fresh Limes Squashed
  • Salt
  • Pepper
  • 1 Chopped Chilli
  •  Cress for Garnish

 

PRE-PREP: Pickle

Over a medium heat dissolve sugar and red wine vinegar

Add Chopped Chili

Cook for a few more minutes

Pour over sliced onion (in tray)

Cover and set aside

 

PRE-PREP: Chicken

Place chicken into tray

Add garlic, lime and chilli

Season with salt and pepper

Massage together

Clingfilm and refrigerate

 

FINISHING: Chicken

Rub Marinade off Chicken

Heat up a non-stick griddle pan

Char Grill Chicken

 

TO SERVE:

Remove onions from pickle

Spread on serving board

Slice cooked chicken

Finish off with Cress