S2 EP2 – MAD Charity and Francios

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Express meal

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Express meal: Prawn and Watermelon Salad

INGREDIENTS

  • 8 good sized prawns, deveined, butterflied
  • Handful of cubed, deseeded watermelon
  • Juice and zest of 1 lime
  • Bunch of parsley
  • Bunch of mint
  • Bunch of coriander
  • 1 red chilli – split
  • 50g toasted cashews – chopped
  • Olive oil
  • Salt and pepper

 

METHOD

  1. Heat a non-stick pan with a splash of oil.
  2. Coat the prawns in oil and add to the hot pan, season and add the chilli and watermelon.
  3. Add a squeeze of lime and toss through the herbs.
  4. Tip it onto your plate.
  5. Garnish with bruised mint and chopped, toasted cashews.

 

Starter

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Recipe 1: Scallop, cauliflower and white chocolate

INGREDIENTS

 

  • 16 Large scallops
  • 3 Tbsp butter
  • Cauliflowe puree
  • 200g butter
  • 100g of white chocolate
  • 2 Tbsps, butter
  • Curry salt
  • 1tbsp curry powder
  • 1 tbsp salt
  • Vinaigrette
  • 1/2 cup chill olive oil
  • Salt
  • Juice of 2 lemons
  • 8 radishes, sliced on a mandolin
  • Pea shoots

 

METHOD

PRE-PREP:

  1. Cook grated cauliflower in the butter.
  2. Put into blender and blitz.
  3. Add white chocolate and blend till smooth.
  4. Set aside to reheat later.
  5. Mix curry powder and salt together. Toast in pan. Set aside.

FINISHING:

  1. Heat butter in a pan, add the macadamia nuts and toast in the foaming butter. Set aside to use later.
  2. Make a viniagrette by mixing the olive oil, salt and lemon juice, Add the radish and mix well.
  3. Season scallops with curry salt and drizzle with olive oil.
  4. Add a glug of olive oil to a non-stick pan and sear the scallops for 20 seconds each side. Add a knob of butter and baste the scallops well. Remove from pan.
  5. Plate with scallops, mash, microplaned macadamia over the top.

 

Mains

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Recipe 2: Braised beef short rib, snails, garlic parsley 

INGREDIENTS

 

  • 3kg Beef Short rib
  • 2 litres veal stock
  • 5 whole heads garlic
  • 2 shallots, halved
  • Couple of sprigs of rosemary
  • Couple of sprigs of thyme
  • 48 snails (6pp) washed and drained. chopped
  • 2 bunches flat leaf parsley
  • Loaf of ciabatta, torn into rough chunks
  • 2-2.5 kg centre cut beef billet
  • Salt and coarse pepper

 

METHOD

PRE-PREP:

  1. Heat oil in a large pot and season and sear short rib in large pot in batches.
  2. Add 1 head garlic (halved), shallots, rosemary and thyme to the pot and add back all the short rib, including all the pan juices. Add enough hot veal stock to cover. Braise for 4 hours.
  3. Remove from liquid and place on tray to rest, remove any grit and bones.
  4. Reduce braising liquid to a glaze.

GARLIC AND PARSLEY PASTE

  1. Wrap garlic heads individually in tin foil. Bake in oven at 160 degrees for 2 hours.
  2. Remove and squeeze out garlic while warm.
  3. Chop parsley and mix into garlic paste.
  4. Add drizzle of olive oil and mix.
  5. Set aside for later

FINISHING:

  1. Heat non stick pan and olive oil
  2. Fry ciabatta chunks till crisp
  3. Season the fillet well with salt and pepper
  4. Get two pans smoking hot, add a drizzle of olive oil
  5. Add the fillet and sear, 3-5 minutes on a side or until golden
  6. Take off the heat and leave to rest.
  7. Portion the short rib. Keep aside the off cuts or any little pieces that fell off the bone.
  8. Heat non stick pan over medium heat.
  9. Add olive oil and snails and sauté for a minute.
  10. Add a generous amount garlic and parsley mix, Coat snails and remove from pan.
  11. Reheat croutons in the oven, stir through a tbsp of garlic and parsley paste
  12. Cook the short rib off cuts in olive oil to crisp up a little.
  13. Plate and serve

Dessert

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Recipe 3: Rice Milk Ice cream and green tea sponge

INGREDIENTS
Sponge

  • 250g soft butter
  • 250g castor sugar
  • 450g self-raising flour
  • 2 whole eggs
  • 4 green tea bags – leaves removed
  • 1 tsp cinnamon

Ice Cream

  • 250ml cream
  • 250ml rice milk
  • 200g castor sugar
  • 12 egg yolks
  • 1kg dry ice – to finish

PRE-PREP:
Sponge

  1. Pre heat oven to 170 degrees
  2. Add tea leaves to flour
  3. Cream sugar and butter
  4. Add half flour and 1 egg – beat ill smooth
  5. Add reminder flour and other egg – beat till smooth
  6. Add milk, mix
  7. Pour into greased, lined baking tray.
  8. Bake at 170 for 15 minutes testing with skewer
  9. When cooked, remove from oven and set aside to cool.
  10. Once cooled, cut into squares and set aside for later.

 
PRE-PREP:
Ice Cream

  1. Heat milk and cream
  2. Add the sugar to egg yolks and whisk till pale
  3. Pour milk and cream mix into yolks
  4. Return to medium heat stirring continuously till mixture coats back of spoon
  5. Remove from heat. Pass through a sieve into a bowl. Chill till needed.

FINISHING:

  1. Make sweet croutons by cutting the cake into 2cmx2cm cubes.
  2. Toast in a hot oven for about 10 minutes.
  3. Blend dry ice into a powder – using food processor.
  4. Put chilled ice cream custard into KitchenAid.
  5. Whisk on medium speed, spooning in dry ice powder.
  6. Increase speed as ice cream sets.
  7. Serve on top of cubed green tea sponge.