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S2 EP10 – America Town

Express meal

Express Meal

Express meal: Rib Eye Salad Wrap

INGREDIENTS

  • Rib eye – 200g
  • 2 tbsps. soya sauce
  • 2 tbsps. oyster sauce
  • 1 tbsp. ground coffee
  • 1 tbsp. smoked paprika
  • Olive oil
  • Salt
  • Half a bunch flat leafed parsley – chopped
  • Chives
  • 1 chilli, chopped
  • Clove of garlic
  • Baby gem lettuce
  • Store bought raw bread dough – (150g per wrap)

 

METHOD

  1. Season rib eye, coat in ground coffee then smoked paprika
  2. Add oyster sauce to a tray, dilute with soya sauce and a drizzle of olive oil. Coat steak in marinade.
  3. Roll dough out into circle about 2mm thick – thickness of R5 coin
  4. Heat non-stick pan on med heat and add a drizzle of olive oil.
  5. Fry rolled dough on each side for a minute or until it puffs up and is golden brown. Set aside.
  6. Heat a griddle pan till smoking hot or cook on the coals. Remove steak from marinade, removing any excess marinade.
  7. Place steaks onto grill, turning every 30 seconds – total of about 7 minutes. When the steak is cooked, rub with garlic.
  8. Chop parsley and chives, season with salt add chopped chilli and olive oil
  9. Slice the steak into 1cm thick slices.
  10. Lay flat breads onto board. Top with herby dressing, lettuce leaves and steak slivers.

Recipe 1
Recipe 1

Recipe 1: Line fish, tomato vierge and polenta chips

INGREDIENTS

  • Line fish – Kingklip
  • Polenta Chips
  • 100g polenta
  • 400ml milk
  • 150g butter
  • 100g parmesan grated
  • bnch thyme
  • head of garlic
  • Flour for dusting

Vierge:

  • 10 blanched peeled diced plum tomatoes
  • 2 shallots finely diced
  • 2-3 tbsp black olives chopped
  • 1 large red chilli, deseeded and chopped
  • 4 cup olive oil
  • Salt
  • 1 tbsp mustard
  • juice of a lemon
  • bunch coriander
  • bunch chervil, chopped
  • bunch parsley, chopped
  • bunch chives, chopped
  • bunch of basil, chopped

METHOD

VIERGE:

  • Mix ingredients together, season and allow to stand at room temperature till needed.

POLENTA CHIPS:

  • Bring milk, thyme and garlic to the boil.
  • Switch off heat and infuse for ½ an hour
  • Strain into another pot, season. Bring up to medium heat and whisk in 100g polenta
  • Turn down to medium heat. Cover with a lid. Stirring occasionally. Till cooked. (Graininess gone)
  • Whisk in 150g butter and 100g parmesan.
  • Line a baking tray with Cling. Pour polenta mix into tray, line with clingfilm and top with another tray. Clingfilm them together. Refrigerate till set

FINISHING:

  • Heat two pans with olive oil
  • Sear kingklip, finish with butter and baste fish with foaming butter
  • Turn out polenta onto cutting board and cut into chips +- 5cm long x 2cm thick.
  • Fry the polenta in butter and olive oil
  • Flour lightly and deep fry till crisp
  • Plate and serve

Recipe 2
Recipe 1

Recipe 2: Crayfish, buttermilk fried chicken, sweetcorn fritters and swiss chard

INGREDIENTS

CRAYFISH:

  • Crayfish tails x 1 pp
  • Lemons
  • Star anise
  • chilli, halved
  • couple of sprigs of thyme and rosemary
  • 1 shallot quartered
  • butter
  • olive oil

SWEETCORN FRITTER

  • 1 cup Self raising flour
  • 2 eggs
  • 1 tsp baking powder
  • 100g melted butter
  • 1 chopped chilli
  • dash of milk
  • drizzle of truffle oil
  • 2 cups sweetcorn
  • salt

BUTTERMILK FRIED CHICKEN

  • 2kg skinless boneless chicken thighs
  • 1 litre buttermilk
  • 1 tbsp smoked paprika
  • 2 to 3 tbspns sriracha
  • Seasoned flour
  • Oil for deep frying

SWISS CHARD

  • 2 bunches

METHOD:
PRE-PREP:

  • Bring salted water, onion, star anise and lemon to the boil.
  • Drop in crayfish tails and cook for 4 mins.
  • Remove from water and place on tray of ice and refrigerate.
  • When cold, remove from shell and set aside till needed.
  • Mix sriracha and smoked paprika nto buttermilk.
  • Place chicken thigh meat into mixture, leave to marinade for as long as possible.

SWEETCORN FRITTERS

  • Melt 100g butter in large pot over medium heat
  • Mix flour, baking powder, eggs, milk, chilli and butter in a mixer
  • Finish with truffle oil and fold through sweetcorn, season.
  • Set aside until needed

FINISHING:

  • Heaat two pans, add olive oil and butter
  • Add dollops of sweetcorn fritter batter
  • Cook until golden on both sides
  • Remove crayfish tails from their shells
  • Fry in foaming butter, season
  • Remove chicken thighs from buttermilk.
  • Dip into seasoned flour and deep-fry at 160 for 9 to 10 minutes.
  • Remove and drain on paper towel.
  • Remove Swiss chard stems and chop leaves
  • Heat olive oil and gently wilt the chard till cooked
  • Drain in a colander before serving
  • Plate

Recipe 3
Recipe 1

Recipe 3: White Chocolate and Raspberries

INGREDIENTS

WHITE CHOCOLATE MOUSSE

  • 250g White chocolate
  • 250ml pouring cream
  • 250ml cream, whipped
  • 1/2 tsp vanilla paste
  • lime zest
  • 1 chilli
  • Fresh Raspberries – frozen
  • Pre-made shortbread to serve

PRE PREP

  • Melt chocolate over double boiler, add lime zest
  • Heat cream with bruised chilli and strain onto chocolate, stir until smooth
  • Fold vanila paste through the whipped cream.
  • Fold the cream through the white chocolate.
  • Pour into Espuma gun and pop the rest in the fridge.

FINISHING

  • Serve a generous portion of white chocolate foam with broken frozen raspberries on a bed of shortbread crumbs