Posted on by

S2 EP11 – The Waterfront

Express meal

Express Meal

Express meal: Ricotta and Apple Hot Cake

INGREDIENTS

HOT CAKES

  • 200g self-raising flour
  • 1tsp baking powder
  • 80g melted butter
  • Pinch salt
  • 1 tsp castor sugar
  • 130ml Milk (to mix in till smooth)
  • 2 eggs

APPLES

  • 2 green apples, peeled and quartered
  • 1 Tbsp Olive oil
  • 2 tbs castor sugar

 

METHOD

  1. Make the flapjack batter – whisk eggs, milk & melted butter together.
  2. Sieve dry ingredients together in another bowl.
  3. Add liquid to dry ingredients, whisking till smooth.
  4. Crumble in 100g ricotta and mix.
  5. Heat non-stick frying pan till really hot. Add a drizzle of olive oil
  6. Dust apples with castor sugar and put into pan, tossing for a minute or so to caramelise.
  7. Finish with a knob of butter
  8. Set aside till needed.
  9. Heat clean pan to medium heat.
  10. Add a drizzle of olive oil.
  11. Ladle in batter mix and cook for about a minute each side till golden. Finish with a knob of butter.
  12. Add a large block of butter to the pan, add lemon juice and drizzle over ricotta cakes before serving.
  13. To serve: Layer on a plate with the apples and serve with beurre noisette and pouring cream.

Recipe 1
Recipe 1

Recipe 1: Confit sea trout with tempura cauliflower, curry mousseline and pickled cauliflower stems

INGREDIENTS

TEMPURA CAULI

  • 500g tempura flour
  • 1litre cold sparkling water
  • Salt
  • 2 heads Cauliflower, cut into florets and blanched, (retain stems for pickle)
  • Extra flour for dusting
  • Sunflower oil for deep frying

CURRY MOUSSELINE

  • 2 Sliced shallots
  • 2 tsp curry powder (Neill’s box of tricks/spices)
  • 4 eggs, boiled for 5 minutes and peeled
  • 350ml olive oil
  • Lemon

METHOD

PRE PREP:

CONFIT SEAT TROUT:

  • Prep fish fillets
  • Pack and refrigerate to transport

TEMPURA CAULIFLOWER:

  • Prep cauliflower florets, retaining stems for pickling
  • Pack and refrigerate ready for transporting

PICKLED CAULI STEMS:

  • Add pickling ingredients to pot
  • Bring to a boil.
  • Remove from heat, cover with lid and set aside to infuse
  • Finely slice cauliflower stem with mandolin onto metal tray
  • Strain pickling liquid over cauliflower stems, cling film and set aside till needed.

CURRY MOUSSELINE:

  • Fry shallots in olive oil till soft.
  • Add curry powder and fry for additional 30 seconds
  • Place onion mix into blender. Blend gently on low speed.
  • Add peeled eggs. Blend on medium speed.
  • Slowly drizzle in the olive oil to emulsify
  • Add a sprinkle of salt and a squeeze of lemon juice to taste
  • Decant into squeezie bottle and set aside

FINISHING:
CONFIT SEAT TROUT:

  • Preheat the oven to 110
  • Add garlic and thyme to oil, half olive oil and half veg oil
  • Heat oil to 62 degrees.
  • Lay fish in a nice deep roasting dish. Season fish with salt and Cook for 15 to 20 minutes, ensuring temp remains as close to 62 degrees as possible.
  • Remove and flake fish into metal tray.
  • Season and drizzle with confit oil
  • Cover with cling film and set aside in warm space till needed.

TEMPURA CAULIFLOWER:

  • Heat oil to 180 degrees
  • Whisk sparkling water into tempura flour , season with salt.
  • Flour blanched cauliflower with tempura flour Dip into batter and fry till crisp.
  • Remove with slotted spoon. Drain on paper towel.
  • Season with salt, and keep warm in the oven if necessary and serve
  • 500g 72% chocolate or a mix of 78% and 42%
  • 500ml double cream
  • Cardamom pods, smashed
  • Cocoa powder
  • Salt
  • Pistachio nuts – finely chopped/powdered
  • 100g white chocolate, melted
  • about 2-3 cups tapioca flour

Recipe 2
Recipe 1

Recipe 2: Braised pork cheek, kohlrabi, baby spinach, crispy leeks and ponzu

INGREDIENTS

  • 2 kg pork cheek
  • 2 smoked pork fillets
  • 3 carrots – peeled and halved
  • 1 onion – quartered
  • 1 head garlic – halved
  • Veal or chicken stock
  • 200g baby spinach – stems removed
  • 500g leeks – shredded
  • 4 tbsp. cornflour
  • 4 Kohlrabi – peeled and shaved
  • 3 granny smith apples, julienned
  • 50ml ponzu
  • 2 limes
  • olive oil
  • salt

METHOD:
PRE-PREP:

  • In a large pot, brown pork cheek all over. Remove
  • In same pot, cook off carrots, onion
  • Add cheeks back and add garlic
  • Cover with stock (veal or chicken) and simmer for 5 hours in oven at 180 degrees
  • Once cooked, remove and place on tray to cool, pop another tray on top and clingfilm the two trays together. Weigh down with something heavy.
  • Strain liquid into pot. Reduce by half, skimming as you go.
  • Set aside

FINISHING:

  • Dust shredded leeks with cornflour
  • Deep fry till crispy
  • Drain on paper towel.
  • Put ponzu in a bowl, add a generous pinch of salt. Whisk in juice of 2 limes.
  • whisk in olive oil to form emulsion
  • Portion pork cheek.
  • Heat a large pan with a drizzle of olive oil.
  • Add the pork cheek and sear on both sides. Pop out onto a tray , drizzle with olive oil and set aside.
  • Roast the pork fillets in the same pan, at butter, garlic and thyme.
  • Warm reduced braising liquid.
  • Dress kohlrabi and apple with the ponzu dressing, mix through 4/5 crunchy leeks and baby spinach
  • Warm pork fillet and cheek
  • Slice pork fillet
  • Plate and serve

Recipe 3
Recipe 1

Recipe 3: Chocolate Truffles

INGREDIENTS

  • 500g 72% chocolate or a mix of 78% and 42%
  • 500ml double cream
  • Cardamom pods, smashed
  • Cocoa powder
  • Salt
  • Pistachio nuts – finely chopped/powdered
  • 100g white chocolate, melted
  • About 2-3 cups tapioca flour

PRE PREP

  • Bring cream to the boil with cardamom pods.
  • Melt chocolate in a double boiler
  • Add a couple of squirts of vanilla paste to your ceram
  • Whisk the two together untill smooth
  • Set in container o/night or for a few hours
  • Using melon baller, shape chocolate into balls
  • Roll one half in pistachio nuts and other half in cocoa powder an salt
  • Set aside in a cool place till needed.

FINISHING

  • Whisk tapioca flour into melted chocolate, keep adding until it resembles snow.
  • Serve.