S2 EP1 – Singing Sensation Arno and Friends

2016-10-12-PHOTO-00000093

Express meal

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Express meal: Ceps on toast

INGREDIENTS

  • A couple of fresh porcinis
  • Ciabatta
  • 1 clove garlic
  • 2 Tbsps. butter
  • 1-2 Tbsps. olive oil
  • Salt
  • Crème fraiche
  • 1 shallot – sliced
  • 2 Tbsp. grated pecorino
  • 1-2 fresh thyme sprigs
  • a handful of fresh wood sorrel

 

METHOD

  1. Heat a non-stick pan over a medium to high heat.
  2. Add a good glug of olive oil.
  3. Toast ciabatta, and then rub with garlic.
  4. Slice mushrooms and add to pan.
  5. Sauté for 30 seconds to a minute.
  6. Mandolin or finely slice shallots and add to the mushrooms. Add thyme . Season with salt.
  7. Add butter and cook for another minute or so.
  8. Add crème fraiche and let it melt into the mushrooms.
  9. Add a grating of pecorino.
  10. Finish with wood sorrel.
  11. Serve on toasted ciabatta with finely grated/microplaned pecorino.
  12. Finish with a grating of raw cep stems.

 

Starter

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Recipe 1:  Spelt Risotto, pickled turnip and braised ox tongue

INGREDIENTS

 

BRAISED TONGUE

  • Olive oil
  • Salt
  • 1 ox tongue
  • 1 head garlic – halved
  • 1 onion – quartered
  • 1 bay leaf
  • Sprigs of thyme
  • 1 Tbsp. coriander seeds
  • 1 tsp. fennel seeds

PICKLED TURNIPS

  • 3 turnips – peeled and mandolin sliced
  • 1 tsp salt
  • 1 tsp sugar
  • White wine vinegar

SPELT RISOTTO

  • 500g pearled barley
  • 1 ½ litres hot chicken stock
  • 100g pecorino – finely grated
  • 125g cold butter – diced
  • 2 Tbsp. crème fraiche
  • Olive oil
  • 2-3 shallots, finely sliced
  • ¼ cup chopped chives

 

METHOD

PRE-PREP:

Ox Tongue

  1. Heat pressure cooker with a good drizzle of olive oil.
  2. Season tongue with salt
  3. Sear in pressure cooker
  4. Add shallots, garlic, thyme, bay leaves, coriander seeds and fenne seeds.
  5. Cover with water, pop a lid on and cook on a medium heat for an 45 minutes to hour
  6. Remove the tongue and strain the liquid, reserving the stock.
  7. Cool, peel and trim.
  8. Cut in half lengthways, press between 2 trays, for min of 3 hours.
  9. Remove and cut into cubes of 1cm.

Turnips

  1. Put turnip slices into bowl.
  2. Add sugar, salt and splash of white wine vinegar
  3. Mix and set aside

FINISHING:

Tongue:

  1. Sauté tongue cubes till crispy.
  2. Remove and put into a tray, keeping warm.

Barley:

  1. Heat olive oil and butter in a pot, and sauté the shallots
  2. Add barley and toast briefly.
  3. Add all the stock. Bring to boil.
  4. Cook for about 30 minutes while stirriing every now and again.
  5. Add creme fraiche,
  6. Remove from heat, add chives and pecorino stirring gently .
  7. Finish with pickled turnips just before serving.
  8. Plate and serve

 

Mains

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Recipe 2: Rabbit in a secret garden 

INGREDIENTS

 

RABBIT:

  • 1/4 of a rabbit per person – saddle, shoulder and leg separate (kidneys and livers reserved)
  • 2 litres of chicken stock
  • 2 skinless boneless chicken breast
  • 200ml whipping cream
  • olive oil
  • salt
  • couple of thyme sprigs
  • couple of bay leaves
  • 8 garlic cloves
  • 2 tbsp wholegrain mustard

 

SECRET GARDEN:

  • Baby spinach – 500kg
  • 2 cups panko breadcrumbs
  • zest of 2 lemons
  • Button mushrooms – 1kg
  • 2 sliced shallots
  • 1 clove garlic – finely chopped
  • Olive oil
  • balsamic vinegar
  • Truffle oil
  • Toasted b/crumbs with olive oil and lemon zest
  • Chives
  • Shimeji mushrooms
  • Wood sorrel
  • Tapioca multidextrose powder

METHOD

PRE-PREP:

  1. Break down and debone rabbit, keeping the kidneys and liver
  2. Debone the saddles
  3. Heat oil in a pot.
  4. Sear legs and shoulder meat and add salt, thyme sprigs, a couple of bay leaves and a few garlic cloves
  5. Deglaze with a little chicken stock and then add all the stock.
  6. Braise for 1 1/2 hours in an oven at 180-200 degrees.
  7. Remove the rabbit and set aside, reserving chicken stock/braising liquid for serving.
  8. Shred meat off legs and shoulders and place into a bowl.
  9. Add chicken breasts to food processor and blitz, slowly adding cream to form a paste.
  10. Remove from blender.
  11. Cover, cling wrap and refrigerate.
  12. Sauté liver and kidneys briefly and then chop roughly, chill
  13. Mix the chicken mousse, shredded leg meat and chopped livers
  14. Cover and chill till needed
  15. Season rabbit saddles with salt and spread with wholegrain mustard
  16. Roll about 1/2 cup of mousse filling into a thin sausage the length of the saddle and lay it along the spine of the saddle
  17. Roll the saddle neatly, making sure the filling is neatly tucked in the middle
  18. Roll up tightly in clingfilm, tying both ends. Chill till needed.
  19. Roll any left over mousse into walnut sized bowls, cover and set aside for later
  20. Add olive oil to a large saucepan and sauté the shallots
  21. Add the garlic and mushrooms and cook for about 20 minutes
  22. Add a generous splash of balsamic vinegar and a knob of butter and cook until reduced
  23. Season and pop through a blender

FINISHING:

Rabbit

  1. Add rabbit rolls to bamboo steamer and steam for 15 minutes.
  2. Remove from steamer, remove clingfilm
  3. Pan fry, seam side down first in lots of foaming butter until coloured
  4. Fry the left over stuffing balls until golden
  5. Slice the rabbit, laying it down on a metal tray. Season and pop back in the oven right before serving to warm through.
  6. Sauté shimejii mushrooms briefly in olive oil and season
  7. Place breadcrumbs, lemon zest, chopped chives and olive oil into pan
  8. Toast, remove and drain on paper towel
  9. Wilt spinach in tablespoon of olive oil and couple tbsp. of water.
  10. Drain well, removing any excess water
  11. Reduce reserved chicken braising liquid.
  12. Add tapioca powder to a bowl.
  13. Whisk in 3-4 Tbsp. olive oil or enough so it resembles snow.
  14. Plate and serve

Dessert

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Recipe 3: Cheesecake

INGREDIENTS

  • 250g full fat cream cheese
  • 500ml whipping cream
  • 200g castor sugar
  • 2 squirts vanilla paste/powder
  • flesh from 4 passion fruit
  • 300g castor sugar
  • 300g puffed rice

PRE-PREP:

  1. Heat cream with sugar and vanilla.
  2. Pour onto room temp cream cheese, whisk till smooth.
  3. Put into espuma gun and chill till needed.
  4. Warm castor sugar gently till caramel forms.
  5. Add in puffed rice.
  6. Stir and pour onto silicon mat. Spread out evenly. Allow to set.