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S1 EP7 – Secret Suppers

Neill sends out a Tweet that MasterChef SA winner and renowned food blogger, Kamini Pather, will be joining him to host a Secret Supper. First come, first served as Neill selects who will be joining the evening festivities at a secret location.

DINNER MENU:

  • Canapes – risotto bon bons
  • BBQ Chicken thighs with sweetcorn and tarragon
  • Vanilla poached angelfish with confit tomatoes
  • Kamini’s Chocolate torte

Recipe 1: Risotto Bon Bons

INGREDIENTS 
Crispy Risotto bon bons

RISOTTO:

  • 250g Risotto Rice
  • 1l Chicken Stock
  • 200g Butter
  • 150g Grated Pecorino
  • Salt

 

PANE`:

  • 3 Cups Flour
  • 8 Eggs, whisked
  • Breadcrumbs

PESTO MAYONAISE:

  • 1 large dessert spoon Pesto
  • 2 large dessert spoon Mayonnaise
  • Squeeze 1 Lemon

PRE-PREP:

Melt 50g butter in the largest pot possible

Add rice to pot

Stir until toasted over a medium heat

Add boiling chicken stock to rice

Stir till stock is evaporated and rice is well cooked

Add the rest of butter 50g at a time to the rice

Then add grated cheese

Stir to combine

Season to taste, if necessary

Remove rice from pot and lay out on a flat tray

 

Allow to cool down completely

Once chilled, roll rice into little balls

(large marbles)

Put risotto balls back on tray

Place tray into freezer (over night)

 

FINISHING:

To prepare risotto balls for frying (Pane`):

Remove tray from freezer

Roll balls in flour, then dip into eggs

Coat balls in breadcrumbs, place back in freezer (until ready to use)

 

To Fry:

Remove risotto bon bons from freezer

Fry in oil till golden brown

Set bon bons on tray, lined with paper towel to drain

Season and serve with mixture of pesto, mayonnaise and squeeze lemon.

 

Recipe 2: BBQ Chicken thighs with sweetcorn and tarragon

INGREDIENTSBBQ Chicken with sweet corn

CHICKEN:

  • 12 chicken thighs
  • Knob grated fresh Ginger
  • red onion quartered
  • 2 lemons (cut in half) and juice
  • 2 Chilli (cut in half)
  • Salt

 

GLAZE:

  • 2 large dessert spoons Cayenne pepper
  • 2 large dessert spoons Ground Cumin
  • 2 large dessert Plum jam
  • Drizzle Olive oil
  • Salt

 

SWEETCORN:

  • 4 sweetcorn cobs
  • 10 stalks fresh tarragon
  • 1 Chilli chopped
  • !/2 red onion chopped
  • Juice 2 limes
  • Lancewood Feta (crumbed to finsh off)

 

METHOD

PRE-PREP:

Boil sweet corn on cob with fresh tarragon

Remove cob from water

Cut kernels off cob

Add chopped chilli, squeeze lime and red onion

Set aside

 

CHICKEN:

Place chicken thighs into large tray

Drizzle with olive oil and season with corse salt

Add red onion, chilli, lemons, squeeze of 1 lemon, water and fresh ginger

Rub in marinade and glaze and cover with foil

Place in oven and cook at 180 degrees for 45min

 

FOR THE GLAZE:

In a pestle and morter mix all spices, jam and oil together to form a paste.

 

FINISHING & SERVING:

Heat non stick pan over a high hear

Take chicken out of oven

Remove chicken skin and lay on serving board

Sear chicken thighs in hot pan, add spoonful of plum jam to chicken sauce, then pour into pan with chicken (reserving lemon and red onion)

Spoon sweet corn onto serving board before topping with glazed chicken thighs

Sqeeze cooked lemon over chicken

Top with feta for final flourish

Ready to serve.

 

Recipe 3: Vanilla poached fish with confit tomatoes and baby spinach

INGREDIENTSVanilla poached fish

FISH:

  • 4 Angel fish fillets
  • 1l mineral water
  • Salt for seasoning
  • 5 Thyme stalks
  • 4-5 Saffron stamen
  • ½ teaspoon Vanilla powder
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • Juice of 1 lemon
  • Tarragon stalks (from sweetcorn)
  • 5 Crushed garlic cloves
  • 2 Squeezed limes (from sweetcorn)

 

TOMATO CONFIT:

  • 25 baby tomatoes (cut in half)
  • 8 crushed garlic heads
  • handful fresh thyme
  • 1 chilli quatered
  • Oilive oil
  • Generous pinch sugar
  • Dash soya sauce

 

METHOD

PRE-PREP

Place chilli, baby tomatoes and oil in large bowl

Add thyme, garlic, sugar, soya sauce

Place on a baking tray, bake at 120 degrees for 30 minutes.

 

FISH:

Pour mineral water into poaching pan over a medium heat

Heavily season with salt

Add vanilla, garlic, thyme, lemon, fennel seeds, corriander seeds, saffron.

Place squeezed limes into poaching liquid

Bring liquid up to boil

Set aside

 

Recipe 4: Flourless chocolate torte

INGREDIENTSFlourless Chocolate torte

  • 450g dark chocolate chopped
  • 1/2 cup salted butter
  • 5 large eggs, separated
  • 1 teaspoon vanilla powder
  • 1/4 cup caster sugar
  • Unsweetened cocoa for dusting
  • 1 tub mascarpone
  • Zest 1 lime
  • Pinch black pepper

METHOD

Preheat oven to 170 degrees

Grease baking tin with melted butter

Then dust with unsweetened cocoa and set aside

Over a low heat, melt chopped chocolate and butter in medium size saucepan, stirring continuously until smooth

Whisk together egg yolks and vanilla in a large bowl

Gradually stir in the chocolate mixture;

Whisk till mixture is combined or comes together

 

Place egg whites into electric mixer and whisk at a high speed until soft peaks begin to form

Slowly add sugar to the egg whites, beating until all the sugar dissolves and mixtures reaches stiff peaks.

 

Fold one-third beaten egg white mixture into chocolate mixture;

Carefully fold in remaining egg white mixture until combined.

 

Evenly spread batter into baking tin, and cook at 170 degrees for 25min

Remove from oven and allow to chill on a wire rack.

 

In the meantime prepare the mascarpone mixture

Place tub of mascarpone into mixing bowl

Whisk together with zest of 1 lime and a pinch of pepper.

 

When ready to serve, cut torte into even pieces and serve with mascarpone.