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S1 EP9 – Aubrey’s Celebration Supper

Food critic, local food television personality and judge, Aubrey Ngcungama, calls on Neill to put on a culinary display of canapés and tapas-style dining for his a gathering of friends and business colleagues. Neill pulls out all the stops to put together an evening Aubrey and his guests will never forget.

Recipe 1: Macaroni cheese croquettes

INGREDIENTSMacaroni cheese croquettes

  • 250g Cooked macaroni
  • 200g Butter
  • 800ml Milk
  • 600g Grated Mature Cheddar Cheese
  • 250g flour
  • Hot Sauce
  • Salt
  • Pepper

 

PANE:

  • 4 eggs whisked
  • 200g bread crumbs
  • 100g flour

 

GARNISH:

  • Cress
  • Chilli Mayonaise

 

PRE-PREP:

CHEESE SAUCE:

Melt butter in medium sauce pan over a medium heat

Add flour, cook for 2-3min

Salt and Pepper to taste

Slowly pour in milk till thick

Mix continuosly till smooth

Add grated cheese and hot sauce

Stir through till cheese is melted

Turn heat off

Add cooked macaroni to cheese sauce, mix through

Place into lined tray and cover with cling film to set for 3 hours (over night)

 

FINISHING:

When ready to serve,

Remove tray from fridge and tip macaroni out of tray

Cut into 3cm squares

 

FINISHING: Frying

Roll squares in flour, Dip in eggs then coat in breadcrumbs

Refrigerate till needed

Deep fry till golden

Lay on papertowl to drain excess oil

 

SERVING:

Spoon Mayonaise onto serving board/plate

Arrange croquettes to serve.

Finish with baby cress and a sprinkle of salt.

 

Recipe 2: Lamb Koftas

 

INGREDIENTSLamb Koftas

LAMB KOFTAS:

  • 1kg Braised lamb shoulder (slow cooked in lamb stock at 160 degrees for 4 hours, then shred)
  • 30ml Braising Liquid
  • Teaspoon Cumin
  • ½ chopped onion
  • Soaked raisins (in hot water) and chopped

TATZIKI:

  • 2 Tablespoons Double Cream Yoghurt
  • 2 grated cucumber

 

PANE:

  • 4 eggs whisked
  • 200g bread crumbs
  • 100g flour

PRE-PREP:

Heat Olive oil up in a large non stick pan up,

Add onion and raisins to pan

Cook for 3-4min, add cumin to pan to toast

Add braising liquid to moisten lamb

Mix through

Add cooked onion and raisin mix to lamb

Mix through

Roll in clingfilm tin tube shape to set in fridge

 

TATZIKI:

Lay cloth into a bowl

Grate cucumber into cloth

Squeeze out excess water

Mix with yoghurt

 

FINISHING:

When ready to serve,

Remove lamb from fridge and remove from cling film

Cut into 3cm pieces

 

FINISHING: Frying

Roll pieces in flour, dip in eggs then coat in breadcrumbs

Refrigerate till needed

Deep fry till golden

Lay on papertowl to drain excess oil

 

FINISHING: Serving

Lay Tatziki on plate

Arrange Kofta’s

Top with more Tatziki

Season to taste if necessary

Ready to serve.

 

Recipe 3: Pork belly with celeriac remoulade

 

INGREDIENTSPork belly with celeriac remoulade

CELERIAC REMOULADE:

  • 1 bulb finely slice celeriac
  • 1 teaspoon grain mustard
  • 1 large dessert spoon cultred cream
  • Lemon juice
  • Salt

 

PORK BELLY:

1 Braised Pork Belly (slow cooked in chicken stock at 160 degrees for 3 hours, pressed between 2 trays in fridge over night)

 

PRE-PREP

Mix celeriac remoulade ingredients together

Set aside to use later.

 

FINISHING:

Fry pork belly in a pan over a medium heat

Top with celeriac remoulade.

 

Recipe 4: Death by Chocolate Brownies

CHOCOLATE BROWNIES:
Death by chocolate brownies

  • 300g roughly chopped dark chocolate
  • 150g unsalted butter. plus extra for greasing
  • 2 teaspoons vanilla paste
  • 150g light brown sugar
  • ½ teaspoon baking powder
  • 2 eggs whisked
  • 75g plain flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt

 

CHOCOLATE FOR DRIZZLE:

  • 50g chopped dark chocolate

 

BERRY ICE:

  • 250g frozen mixed berries
  • 80ml double thick plain yoghurt
  • Dash of Brandy

 

PRE-PREP:

Preheat the oven to 180°C

Grease and line medium size shallow baking tin

Melt the chopped chocolate, butter and vanilla together in heatproof bowl over a saucepan of simmering water

Remove from the heat once melted

Add eggs and sugar into electric mixer, whisk till combined

Sift in the flour, baking powder, cocoa and salt onto baking paper

Add to eggs till combined, pour chocolate in and mix until the mixture is smooth and glossy.

Bake in the oven for 25 minutes, or till top starts to crack

Turn off the oven, allow brownies to cool for a further 5min

Remove from oven allow to cool completely in the tin.

 

FINISHING: Chocolate Brownies

Place Brownies back in oven at 180 Degrees for 5min

Remove from oven

Remove from tray and cut into squares

Place on serving board/plate

 

FINISHING: Chocolate Drizzle

Melt the chopped chocolate, in heatproof bowl over a saucepan of simmering water

Remove once melted

Drizzle over brownies

 

FINISHING: Berry Ice

Place all ingredients in Vita Mix and blend till smooth

Spoon over warm brownies and serve immediately.