Express meal: Line fish, tomato, couscous and baby basil
- Sustainable line fish 120g
- 100g cous cous
- 200ml hot chicken stock
- 1 tbsp. tomato puree
- Tabasco to taste
- 1 tbsp. olive oil
- Jalepeno flavoured olive oil
- Lemon juice
- Salt and pepper
- Couple of basil leaves
- Lemon juice
- 1-2 Tbsps.bButter
- 5 cherry tomatoes – quartered
- 1/2 red onion – finely diced
- Place fish on paper towel to remove excess moisture.
- Add olive oil, couscous, seasoning, hot sauce, tomato paste and jalepeno flavoured olive oil to a mixing bowl and mix well.
- Pour hot chicken stock over and cover with cling film. Set aside for 15 minutes. (Half way through mix with a fork to roughen up. Recover and set aside to continue steaming). Add a squeeze of lemon before serving.
- Heat non stick pan on medium high heat. Add glug of olive oil. Fry for about 1 ½ minutes on each side.
- When turning the first time, add a knob of butter and cook for the last 1 ½ minutes. Remove from pan and pour excess butter over fish.
- Add diced onions, cherry tomatoes, basil and seasoning to a bowl, mix well.
- Stir through the couscous.
- Pile onto a plate, top with fish and pan juices and serve.
Recipe 1: Salt baked celeriac, pear, walnut, blue cheese
- 4 small celeriac – peeled (keep the peels)
- 1kg flour
- 1kg salt
- Bunch of thyme
- Water to mix
- 500g walnuts
- 250g castor sugar
- 2-3 Pears
- 100g Gorgonzola
- 1/2 cup cream
- 1/2 cup chicken stock
- 2 tbsp butter
- Wild chive flowers for serving *optional
- Add the salt, flour and thyme to a food processor and while the motor is running add enough water to make a stiff pastry. Roll into ball.
- Divide into 4 balls and roll each ball out until its about 5mm thick.
- Peel the celeriac and cover in pastry, trimming the excess pastry and squeezing the ends together to make sure it sticks together and the whole celeriac is covered. Pop onto a baking tray and bake for 45 minutes at 180C.
- Cook the celeriac skins in the cream and chicken stock.
- Add butter, blend and season.
- Spoon into squeeze bottle.
- Melt castor sugar in pot to make caramel.
- Add the walnuts. Stir through.
- Lay onto non-stick sheet, season with salt and leave to harden. Set aside.
- When set, break up with a knife and chop.
- Remove from oven and leave in salt crust to rest for another 20 minutes.
- Peel and slice pears and toss in olive oil and salt
- Crack open salt crust, remove celeriac and slice to serve.
- Toss in olive oil.
- Assemble with pears, cheese and walnut caramel.
Recipe 2: Bavette, baked potato puree, microwaved white onions, grain mustard and asparagus
- 2kg Bavette (Skirt steak)
- 2Tbs grain mustard
- 3-4 tbsp olive oil
- 5 large baking potatoes
- 500g sea salt
- 250ml cream
- 400g butter
- splash of milk
- 4 white onions, peeled and quartered (keep root intact)
- Olive oil
- 20 Asparagus spears – stem peeled, blanched
- 400g purple string beans, blanched
- 2 black radishes
- 2 tbsp sugar
- 1 tbsp salt
- 1/4 cup white vinegar
- 2 tbsp water
- Rub steak with mustard, salt, pepper and olive oil and set aside to marinade.
- Bake potatoes on a bed of salt until soft.
- Bake the bavette at 130C for an hour.
- Heat cream with ½ butter
- Scoop steaming potato flesh out of its skin and place in ricer, push through into warm cream
- Return to medium heat, whisk in remaining cold butter
- Season and set aside, covering with a butter paper if you have.
- Place empty skins onto baking tray and return to oven for another hour. When dry, blend in food processor with tablespoon of salt to form a potato salt.
- Set aside for later use.
- Slice the black radishes super thin on a mandolin.
- Heat the sugar, salt, vinegar and water until just simmering, take off the heat and pour over the black radishes to make a quick pickle.
- Put onions in microwave proof dish
- Drizzle with olive oil and season
- Clingfilm and microwave for four minutes.
- Remove, shake to recoat in oil. Microwave for another 4 minutes.
- Remove from microwave. Do not remove clingfilm. Set aside for at least 10 minutes before removing clingfilm.To cook steak – grill over high heat for total of 15 minutes, turning constantly.
- Heat 4 non-stick pans with a drizzle of olive oil each.
- Sear bavette for a couple of minutes on a side until you have a crust set aside.
- Add the raw asparagus to the pan juices and cook for 30 seconds, add the blanched beans.
- Reheat potatoes, adding a splash of cold milk.
- Toss asparagus through melted butter
- When reheating potatoes add splash cold milk.
- Blanche asparagus and drain.
- Toss asparagus through melted butter
- Slice the bavette across the grain.
- Plate with potato salt.
Recipe 3: Rice Pudding with Mango
- 2 cups short-grained dessert rice
- 2 cups single cream
- 2 cups milk
- 1 cup castor sugar
- 2 tbsp brown sugar
- Vanilla paste
- Cardamom seed
- 1kg of mango puree
- 2 tbsp icing sugar
- 5 leaves gelatine, soaked
- Juice of 2 limes
- 1 cup crème fraiche
- Edible flowers – nasturtiums *optional
- Toast the cardamon, add milk, cream and vanilla paste.
- Add sugar, stir to dissolve. Bring to the boil.
- Wash rice till water runs clear.
- Add rice to infused cream.
- Cover and bake at 130C for 40 minutes
- Remove lid, add a dash of cream if necessary.
- Sprinkle with brown sugar and bake for another 20 minutes till golden crust forms.
- Put mango puree into large pot and heat to reduce to half the quantity
- Remove from heat. Add soaked gelatine.
- Place into container and chill.
- To the creme fraiche add the lime juice, icing sugar and 2/3 of the mango jelly
- Pour into piping bag and chill until needed.