S2 EP13 – The Ultimate Leobo

title-13

Express meal

Express Meal

Express meal: Socca, maple syrup with bacon

INGREDIENTS

  • Tin of chickpeas, drained
  • 2 tbsp olive oil
  • Salt
  • Cake Flour – 2 tbsp.
  • Chickpea flour 2 tbsp
  • 2 eggs
  • Maple syrup
  • Streaky bacon – 5 slices
  • Baby gem lettuce leaves

 

  1. In a blender, blend chickpeas with a glug of olive oil to form loose paste.
  2. Add the flour and egg, it should resemble runny custard (creme anglaise).Add a extra drizzle of olive oil if its too thick.
  3. Add a drizzle of maple syrup
  4. Heat two pans.
  5. Fry bacon till crisp.Add maple syrup and butter. Set aside.
  6. In the other pan, ladle socca mixture in (enough for pancake thickness of R5 coin). Fry for 30 seconds. Turn and fry for another 10 seconds.
  7. Remove from pan and place onto plate/board.
  8. Add oil to the pan and fry an egg until crispy edges form but the yolk is still runny.
  9. Pop lettuce through the hot bacon pan.
  10. Top pancake with quick lettuce leaves, bacon and crispy egg.

Recipe 1
Recipe 1

Recipe 1: Yellowtail Ceviche, avo and wasabi puree and crispy shallots

INGREDIENTS

CEVICHE

  • 1kg yellowtail fillets, small dice
  • 2 red onions – diced
  • 2 red chilli – chopped
  • juice of 3 limes
  • juice of 1 orange
  • 3 Tbsp olive oil
  • Salt
  • 20 leaves mint – chopped
  • bunch coriander , stalks and leaves- chopped

AVO PUREE

  • Flesh of 2 avos – pureed
  • juice of 1 lemon
  • 1 tbsp. wasabi paste
  • salt
  • 2 Tbsp water

TABACCO ONIONS

  • Cornflour
  • 2 onions – peeled and mandolin sliced
  • Oil for frying

YEASTED BREAD DOUGH

  • 500g bread flour
  • 1/2 sachet (50g) dry yeasy
  • 1 tsp salt
  • 1 tsp sugar
  • 1 Tbsp olive oil
  • 1 1/2 – 2 cups tepid water
  • butter
  • olive oil

METHOD

PRE PREP:

Ceviche:

  • Mix together the ingredients and set aside to marinade for +- 1 hour

Puree:

  • Blend avo flesh in blender. Add other ingredients and blend, adding tiny amount of water to get smooth puree consistency
  • Decant into squeezie bottle and refrigerate till needed

Bread:

  • Mix the flour, yeast, salt, sugar and olive oil in a large mixing bowl and add the water gradually – the dough should be lose but tight enough to handle.
  • Knead for 10 minutes , cover and leave to rise for couple of hours
  • Break off small fist size pieces, flatten and fry in a hot pan with lots of butter and garlic olive oil basting

Recipe 2
Recipe 2

Recipe 2: Ricotta, heritage carrots and peanut honeycomb

INGREDIENTS

  • Push out shallot slices into rings
  • Sprinkle with cornflour, deep fry till crisp.
  • Remove, drain, season and set aside
  • Plate and serve

Ricotta, heritage carrots and peanut honeycomb

  • 500g ricotta
  • 2 Tbsp fennel fonds, chopped
  • heritage carrots x 40 – mixed colours
  • 2 cloves garlic, crushed
  • Butter

Honeycomb

  • 1 cup salted peanuts
  • 325g castor sugar
  • 80g liquid glucose
  • 60g honey
  • 12g bicarb
  • 100ml water to loosen
  • 1 tsp sea salt

METHOD:
PRE-PREP – HONEYCOMB:

  • In large pot over medium heat, put sugar, glucose, honey and water.
  • Bring up to 155 degrees.
  • Add peanuts.
  • Add bicarb.
  • Tip out onto non-stick mat, sprinkle with salt and leave to set.
  • Once set chop into chunks.

RICOTTO:

  • Mix olive oil and fennel fonds through ricotta, set aside.

CARROTS:

  • Blanch carrots in boiling water for about 3-5 ,minutes and refresh in ice water

FINISHING:

  • Roast whole carrots in foaming butter with garlic in pan.
  • Remove pan from heat and set aside to cool to room temp.
  • Plate and serve

Recipe 3
Recipe 1

Recipe 3: Pork with fennel and apple

INGREDIENTS

  • 1 pork shoulder and 2 pork bellies
  • Salt
  • 2 bulbs Fennel – finely sliced
  • 2 greens apples – finely sliced
  • 2 bunches chives – chopped
  • Crème Fraiche
  • Salt
  • Chimmi Churri

  • 3 bunch parsley leaves
  • 40 leaves mint
  • 2 onions
  • 200ml white wine vinegar
  • 200ml boiling water
  • Olive oil basting

  • Thyme to mak a thyme bush
  • 1/2 cup olive oil
  • 10 cloves garlic, chopped

METHOD
PRE PREP

  • Season the pork well with salt
  • Make a basting sauce with olive oil and garlic
  • Make a basting brush with lots of thyme
  • Put pork onto the colas to roast for 4 – 5 hours, basting every hour or so
  • Slaw:

  • Mix fennel, apple and chives with crème fraiche to form a slaw
  • Set aside
  • Chimmi Churri:

  • Chop herbs finely.
  • Mix with shallots
  • Add vinegar and water
  • Leave to stand till needed.

FINISHING

  • Plate and Serve.

Dessert
Dessert

Recipe 4: Smores

INGREDIENTS

  • Digestive biscuits x 16
  • Mallows

  • 45ml/40g gelatine powder
  • 200ml water
  • 312.5ml castor sugar
  • 500g glucose
  • 75g honey
  • 1/2 tsp vanilla paste
  • Dipping sauce

  • 200g chocolate
  • 200ml cream
  • 2 tbsp cognac/brandy
  • pinch of salt
  • Make ganache

METHOD
PRE PREP – MALLOWS

  • Combine gelatine, water and sugar
  • Melt over double boiler.
  • In a separate bowl, combine the glucose, honey and vanilla
  • Slowly start beating the glucose mix, adding the gelatine mixture slowly
  • Beat for about 15 minutes
  • Line a metal tray with parchment paper, cornflour and icing sugar .
  • Pour out onto tray. When set, cut out into rounds the same size as the digestives.

DIPPING SAUCE

  • Break chocolate into pieces and put into bowl lover a double boiler to melt.
  • Heat cream and pour over chocolate.
  • Stir till chocolate has melted. Stir in the liqueur. Set aside till needed.

FINISHING

  • Toast disc of mallow and sandwich between digestives.
  • Serve with dipping sauce.