S2 EP3 – The Johannesburg Chace

2016-10-25-PHOTO-00000162

Express meal

Express Meal

Express meal: Line fish, tomato, couscous and baby basil

INGREDIENTS

  • 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

 

METHOD

  1. Place fish on paper towel to remove excess moisture.
  2. Add olive oil, couscous, seasoning, hot sauce, tomato paste and jalepeno flavoured olive oil to a mixing bowl and mix well.
  3. 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.
  4. Heat non stick pan on medium high heat. Add glug of olive oil. Fry for about 1 ½ minutes on each side.
  5. 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.
  6. Add diced onions, cherry tomatoes, basil and seasoning to a bowl, mix well.
  7. Stir through the couscous.
  8. Pile onto a plate, top with fish and pan juices and serve.

 

Starter

Recipe 1

Recipe 1: Salt baked celeriac, pear, walnut, blue cheese

INGREDIENTS

 

  • 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

 

METHOD

PRE-PREP:

  1. 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.
  2. Divide into 4 balls and roll each ball out until its about 5mm thick.
  3. 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.
  4. Cook the celeriac skins in the cream and chicken stock.
  5. Add butter, blend and season.
  6. Spoon into squeeze bottle.
  7. Melt castor sugar in pot to make caramel.
  8. Add the walnuts. Stir through.
  9. Lay onto non-stick sheet, season with salt and leave to harden. Set aside.
  10. When set, break up with a knife and chop.
  11. Remove from oven and leave in salt crust to rest for another 20 minutes.

FINISHING:

  1. Peel and slice pears and toss in olive oil and salt
  2. Crack open salt crust, remove celeriac and slice to serve.
  3. Toss in olive oil.
  4. Assemble with pears, cheese and walnut caramel.
  5. Serve

 

Mains

Recipe 2

Recipe 2: Bavette, baked potato puree, microwaved white onions, grain mustard and asparagus 

INGREDIENTS

 

  • 2kg Bavette (Skirt steak)
  • 2Tbs grain mustard
  • Salt
  • Pepper
  • 3-4 tbsp olive oil
  • 5 large baking potatoes
  • 500g sea salt
  • 250ml cream
  • 400g butter
  • splash of milk
  • salt
  • 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

 

METHOD

PRE-PREP:

  1. Rub steak with mustard, salt, pepper and olive oil and set aside to marinade.
  2. Bake potatoes on a bed of salt until soft.
  3. Bake the bavette at 130C for an hour.
  4. Heat cream with ½ butter
  5. Scoop steaming potato flesh out of its skin and place in ricer, push through into warm cream
  6. Return to medium heat, whisk in remaining cold butter
  7. Season and set aside, covering with a butter paper if you have.
  8. 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.
  9. Set aside for later use.
  10. Slice the black radishes super thin on a mandolin.
  11. 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.

FINISHING:

  1. Put onions in microwave proof dish
  2. Drizzle with olive oil and season
  3. Clingfilm and microwave for four minutes.
  4. Remove, shake to recoat in oil. Microwave for another 4 minutes.
  5. 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.
  6. Heat 4 non-stick pans with a drizzle of olive oil each.
  7. Sear bavette for a couple of minutes on a side until you have a crust set aside.
  8. Add the raw asparagus to the pan juices and cook for 30 seconds, add the blanched beans.
  9. Reheat potatoes, adding a splash of cold milk.
  10. Toss asparagus through melted butter
  11. When reheating potatoes add splash cold milk.
  12. Blanche asparagus and drain.
  13. Toss asparagus through melted butter
  14. Slice the bavette across the grain.
  15. Plate with potato salt.

Dessert

Recipe 3

Recipe 3: Rice Pudding with Mango

INGREDIENTS
Rice Pudding

  • 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

Mango Mousse

  • 1kg of mango puree
  • 2 tbsp icing sugar
  • 5 leaves gelatine, soaked
  • Juice of 2 limes
  • 1 cup crème fraiche
  • Edible flowers – nasturtiums *optional

PRE-PREP:

  1. Toast the cardamon, add milk, cream and vanilla paste.
  2. Add sugar, stir to dissolve. Bring to the boil.
  3. Wash rice till water runs clear.
  4. Add rice to infused cream.
  5. Cover and bake at 130C for 40 minutes
  6. Remove lid, add a dash of cream if necessary.
  7. Sprinkle with brown sugar and bake for another 20 minutes till golden crust forms.
  8. Put mango puree into large pot and heat to reduce to half the quantity
  9. Remove from heat. Add soaked gelatine.
  10. Place into container and chill.
  11. To the creme fraiche add the lime juice, icing sugar and 2/3 of the mango jelly
  12. Pour into piping bag and chill until needed.

FINISHING:

  1. Plate.