Express meal: Rib Eye Salad Wrap
- Rib eye – 200g
- 2 tbsps. soya sauce
- 2 tbsps. oyster sauce
- 1 tbsp. ground coffee
- 1 tbsp. smoked paprika
- Olive oil
- Half a bunch flat leafed parsley – chopped
- 1 chilli, chopped
- Clove of garlic
- Baby gem lettuce
- Store bought raw bread dough – (150g per wrap)
- Season rib eye, coat in ground coffee then smoked paprika
- Add oyster sauce to a tray, dilute with soya sauce and a drizzle of olive oil. Coat steak in marinade.
- Roll dough out into circle about 2mm thick – thickness of R5 coin
- Heat non-stick pan on med heat and add a drizzle of olive oil.
- Fry rolled dough on each side for a minute or until it puffs up and is golden brown. Set aside.
- Heat a griddle pan till smoking hot or cook on the coals. Remove steak from marinade, removing any excess marinade.
- Place steaks onto grill, turning every 30 seconds – total of about 7 minutes. When the steak is cooked, rub with garlic.
- Chop parsley and chives, season with salt add chopped chilli and olive oil
- Slice the steak into 1cm thick slices.
- Lay flat breads onto board. Top with herby dressing, lettuce leaves and steak slivers.
Recipe 1: Line fish, tomato vierge and polenta chips
- Line fish – Kingklip
- Polenta Chips
- 100g polenta
- 400ml milk
- 150g butter
- 100g parmesan grated
- bnch thyme
- head of garlic
- Flour for dusting
- 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
- 1 tbsp mustard
- juice of a lemon
- bunch coriander
- bunch chervil, chopped
- bunch parsley, chopped
- bunch chives, chopped
- bunch of basil, chopped
- Mix ingredients together, season and allow to stand at room temperature till needed.
- 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
- 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: Crayfish, buttermilk fried chicken, sweetcorn fritters and swiss chard
- Crayfish tails x 1 pp
- Star anise
- chilli, halved
- couple of sprigs of thyme and rosemary
- 1 shallot quartered
- olive oil
- 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
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
- 2 bunches
- 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.
- 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
- 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
Recipe 3: White Chocolate and Raspberries
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
- 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.
- Serve a generous portion of white chocolate foam with broken frozen raspberries on a bed of shortbread crumbs