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
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
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
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
- 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.