The Executive Director of an international property empire, Sandy Geffen invites Neil to create a memorable dinner party at her magnificent home in the leafy Johannesburg. Neill’s mom is also invited to the celebrations and we see how Neill reacts to cooking for his one of his biggest critics and source of many of his cooking inspirations, his mom…
Recipe 1: Fresh Linguini with Lemon and Pecorino – serves 12
INGREDIENTS
RAVIOLI
- 550g pasta flour
- 6 egg yolks
- 4 eggs
- Pinch crushed sea salt
- Drizzle of olive oil
- 300g shaved pecorino
PARSLEY DRESSING:
- 100g Flat leaf parsley roughly chopped
- 55ml olive oil
- Juice of 3 Lemons
- Salt and Pepper (to taste)
PRE-PREP:
PASTA:
Place flour in food processorAdd sea salt
Drizzle olive oil into egg mixture and whisk
Pour eggs into flour
Mix together to form a rough crumb
Remove from food processor and knead till a firm, smooth ball is formed (10min)
Cover with cling film and set to rest in fridge for 3 hours
PARSLEY DRESSING:
Place chopped parsely in mixing bowl
Add Cape Estate olive oil and lemon juice
Season with Salt and Pepper
Mix together
Set aside until ready to use
FINISHING:
LINGUINI:
Remove pasta from fridge, Unwrap and place on floured surface
Roll pasta out, using a pasta machine until lowest setting is reached
Cut with a sharp knife to form linguini (flat 0.5cm slices)
Lay on a floured surface until ready to boil.
To blanche linguini
Set water to boil on high heat in a large pot
Add linguini to salted boiling water and cook for 2min
Strain into bowl
SERVING:
Add parsley dressing to warm pasta
Mix through until linguini is coated
Serve and top with shaved pecorino
Recipe 2: Poached and Roasted Baby Chicken – serves 12
INGREDIENTS
CHICKEN:
- 12 baby chickens
- 4l chicken stock
- Bunch of thyme
- 1 head garlic (halved)
- Drizzle of Cape Estate Olive Oil
BUTTERNUT:
- 2 diced and peeled butternuts
- Salt
- Pepper
- Drizzle of Cape Estate Olive Oil
CABBAGE:
- 2 Head’s diced (4cm) sweet heart cabbage
- 3 Table spoons Cape Estate olive oil
- Salt
- Pepper
- Dash of blackcurrant vinegar
PRE-PREP:
CHICKEN:
Prep chicken by removing legsPlace legs on roasting tray with salt and olive oilCook in oven for 40min at 180degreesSet aside until ready to serve
Bring chicken stock, thyme and garlic up to a boil
Poach chicken crowns in hot stock for 6 mins
Place crowns on roasting tray with salt and olive oil
Cook in oven for 20min at 180degrees
Set aside until ready to serve
PRE-PREP: Butternut
Place butternut on large oven tray
Season with olive oil, salt and pepper
Roast in oven for 25min at 180 degrees
Set aside until ready to plate
PRE-PREP: Cabbage
Set a large pot on hob over a medium heat
Add olive oil and heat up
Slowly add cabbage to pot
Allow to wilt and cook through whilst stirring
Season with salt and pepper
Add a dash of blackcurrant vinegar
Cook for a few more minutes
Remove from heat and set aside
FINISHING:
Remove chicken breast from crown and place in tray with chicken legsAdd chicken stock to tray for moistureHeat up large pot
Add cooked cabbage to warm through
Place butternut bake into oven at 180degrees
Warm through for 5min
SERVING:
Set roasted butternut on plate
Add cabbage
Top with chicken breast and leg
Finish off with a drizzle of chicken poaching liquid
Ready to serve
Recipe 3: Birthday Cupcakes – serves 12
INGREDIENTS
CUPCAKES:
- 250 g soft butter
- 250 g caster sugar
- 4 eggs
- dash of milk
- salt
- 1 table spoon baking powder
- 500g flour
- 50g Ginger tea powder
- 1 Vanilla pod (with seeds)
PLUM TOPPING:
- 6 Half and pitted plums
- 1 cup caster sugar
ICING:
- 2 tubs Lancewood Cream Cheese
- ½ cup icing sugar
- Salt (pinch)
PRE-PREP:
Cream together butter and sugar until light in colour
Add ginger tea and seeds from the vanilla pod and mix through
Add 2 eggs until combined
Add half flour and half baking powder to mixture and stir through
Add the rest of the eggs to the mixture until smooth
Finish off with the rest of the flour, salt and baking powder and mix through until combined
Add a splash of cold milk and fold into mixture
Set aside in fridge until ready to use
FINISHING:
CUPCAKES:
Place cupcake batter into mouldsBake at 180degrees for 35min
Remove from oven and allow to cool on cooling rack
TOPPING:
Heat up non-stick pan
Add sugar and allow to caramalise
Add plums to pan (flat side down)
Coat plums with sugar
Cook for 8min or until soft
ICING:
Place cream cheese and icing sugar in bowl
Mix together until smooth
Ripple through any excess plum syrup
SERVING:
Place cupcakes on serving platter
Add warm roasted plum on top of cupacke
Top with icing and a pinch of salt