S2 EP4 – Cape Town’s Vanessa Haywood

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Express meal

Express Meal

Express meal: Duck egg, parmesan and shaved asparagus

INGREDIENTS

  • 6 to 7 asparagus spears
  • 2 Tbsp olive oil
  • Squeeze of lemon Juice
  • Salt to taste
  • 1 shallot – finely sliced
  • Red chilli, chopped to taste
  • Butter
  • 1 duck egg
  • 1 Garlic clove. peeled
  • Baby salad leaves
  • Parmesan cheese, couple of shavings
  • Toasted ciabatta (optional)

 

METHOD

  1. With a peeler, shave the asparagus into a large bowl, slice the leftover stems into thin roundels and add to the bowl.
  2. Drizzle with olive oil and a squeeze of a lemon, season with salt and set aside.
  3. Add shallot and chilli.
  4. For the duck egg, heat a non stick pan to medium heat. Add olive oil and knob of butter. As soon as the butter starts to foam, drop in the duck egg. Reduce temperature. Cook for a minute and a half to two minutes, basting with the foaming butter.
  5. For the last 10 seconds, drop in a clove of garlic.
  6. Remove from the heat
  7. Add the mixed salad leaves to the asparagus mixture. Toss
  8. Pile leaves on a plate.
  9. Top with duck egg.
  10. Top with parmesan shavings.

 

Starter

Recipe 1

Recipe 1: Tomato, melon and olive tartare with parmesan crisp

INGREDIENTS

MELON AND TOMATO TARTARE

  • 1/2 very ripe spanspek (orange flesh), peeled, deseeded and diced
  • 8 plum tomatoes, blanched, peeled, deseeded and diced
  • 1 red medium heat chilli, finely diced
  • 10 deseeded black olives, finely chopped
  • Olive oil
  • Salt
  • Olive oil

PARMESAN CRISP

  • Parmesan cheese

GRANITE

  • 1 bunch basil
  • 1 bunch coriander
  • 1 cup olive oil
  • 10 tomatoes, concassed
  • 2 red onions, quartered
  • 1 celery, roughly chopped
  • 1 cucumber, roughly chopped
  • 1 ltr tomato cocktail

TO SERVE:

  • 200g fresh whipped goats cheese
  • 100g semi-hard goats cheese
  • Olive oil

 

PRE-PREP

TARTARE:

  1. Add ingredients into bowl. Add salt.
  2. Place in colander over bowl and leave to drain excess moisture for an hour or so.
  3. Reserve liquid.

PARMESAN CRISP

  1. Microplane parmesan onto non-stick baking mat
  2. Bake till crisp

GRANITE

  1. Put all the ingredients together in a large mixing bowl and leave to infuse in the fridge overnight
  2. Blend well, season with salt and pepper
  3. Strain
  4. Pour into a freezer safe container, cover and freeze

FINISHING

  1. Take frozen granite out to soften slightly
  2. Scrape a bit of the top and add to 1/2 cup unfrozen gazpacho. Warm and reduce slightly.
  3. Whisk parmesan olive oil into drained liquid to form a dressing
  4. Scrape granite with two forks.
  5. To finish the tartate, add olive oil and chilli to a large mixing bowl. Season with salt and pepper. Add the concasse, chopped black olives and melon dice.
  6. Shape tartare onto each plate with a ring cutter, serve with a rouche of fresh whipped goats cheese, microplaned goats cheese, gapacho viniagrette , shards of parmensan crisp and scraped granite. Finish the plate with a drizzle of olive oil.

 

Mains

Recipe 2

Recipe 2: Yoghurt crusted Springbok Leg, Aubergine Puree, Tomato Chutney 

INGREDIENTS

 

  • 1x Springbok Leg
  • 2 Tbsps smoked paprika
  • 1 Tbsp cumin
  • 1 Tbsp fennel seed
  • 1 Tbsp ground coriander
  • 1 Tbsp dijon mustard
  • 1 litre Double cream yoghurt
  • 10 cloves garlic – crushed
  • juice of a lemon
  • salt
  • 100ml olive oil
  • 125g butter, cubed

AUBERGINE PUREE

  • 4 aubergines
  • Salt

TOMATO CHUTNEY

  • 2-3 Tbsp olive oil
  • 1 shallot, finely chopped
  • 1 clove of garlic, crushed
  • 1 red chilli, chopped
  • 1 Tbsp brown sugar
  • Can of chopped, peeled tomatoes
  • 1 Tbsp Red Wine Vinegar
  • Salt and freshly milled pepper

RATATOUILLE

  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • olive oil
  • 3 cloves of garlic, unpeeled
  • Couple of thyme stalks
  • Salt
  • 6 large courgettes, cut into half and then into quarters
  • 1 bunch mint
  • 100ml olive oil

TO SERVE

  • Wilted baby spinach

METHOD

PRE-PREP:
AUBERGINE PUREE

  1. Preheat the oven to 200C.
  2. Score the aubergines, pop onTO a roasting tray and roast for 30 minutes or until tender.
  3. Scrape all the flesh out of the skins while the aubergines are still warm, drain off the extra moisture through a colander.
  4. Season well with salt.
  5. Puree until smooth.

LAMB

  1. To a small bowl add smoked paprika, ground coriander, fennel seeds, ground cumin, olive oil, mustard and yogurt and mix welll.
  2. Pour the marinade over the springbok and rub it all over.
  3. Leave overnight to marinade.
  4. In a blender, mix together crushed garlic, lemon juice, lemon zest and olive oil. Set aside to use as baste.

TOMATO CHUTNEY

  1. Sauté the onion and garlic in the olive oil for about 5 minutes.
  2. Add the chilli and sugar and stir.
  3. Add the can of chopped tomatoes. Cook down for about 10 minutes.
  4. Add red wine vinegar.
  5. Add tomato trimmings from tomato tartare if you have, cook for a further 20 minutes. Season well and set aside.

FINISHING:

  1. Sauté peppers in olive oil, garlic and thyme for about 3 minutes, Season with salt and tip onto a roasting tray to stop cooking process.
  2. Warm the tomato chutney
  3. Get a large pan smoking hot, add olive oil. Brush excess marinade off the springbok, leaving a layer of marinade and carefully lay down in the hot pan. Cook, in batches, for about 3-5 minutes on a side, leave to rest in a roasting tray. Add cubed, cold butter to the last batch as its finishing to deglaze the pan. Remove the last springbok and add the juice of a lemon to the pan juices, along with 1/2 the basting sauce and a couple of dollops of the yogurt marinade. Strain over the resting springbok and set aside.
  4. Heat a griddle pan, toss courgettes with olive oil and salt and grill flat sides down until charred all over.
  5. Chop mint, mix with salt and olive oil. Toss the courgettes through the oil.
  6. To serve, add a dollop of aubergine puree to each plate
  7. Mix the sautéed peppers through the tomato chutney, spoon a generous tablespoon onto each plate.
  8. Slice the springbok across the grain. Serve.
  9. Finish with courgettes, wilted baby spinach and a splitting of olive oil.

Dessert

Recipe 3

Recipe 3: Lemon Meringue Thai Basil

INGREDIENTS
LEMON CURD

  • Juice of 2 large lemons
  • Zest of 1 lemon
  • 175g castor sugar
  • 70g cold diced butter
  • 3 egg yolks
  • 2 whole eggs

MERINGUE

  • 4 egg whites
  • 1 cup castor sugar (250ml)
  • Water to dissolve
  • squeeze of lemon juice
  • stalks from 20 leaves of Thai basil

TO PLATE

  • 20 leaves of Thai Basil, sliced
  • 200g store bought oat biscuits, crushed
  • Punnet fresh raspberries

EQUIPMENT

  • Sugar thermometer
  • Blowtorch
  • Mortar and pestle

PRE-PREP:
LEMON CURD

  1. Add egg, yolks, sugar, lemon zest and juice into metal bowl
  2. Over pot simmering water, whisk till thick
  3. Remove from heat and whisk in cold butter till incorporated
  4. Pass through a sieve and put into piping bag.
  5. Set aside till needed

CRUMB

  1. Blitzed biscuits to crumb
  2. Finely chop basil leaves and mix with the crumbs

FINISHING:
MERINGUE

  1. Add sugar water and stems to medium sized pot.
  2. Turn on heat. At 80 degrees, remove stalks
  3. Continue heating to 118 degrees.
  4. Whip egg whites with whisk attachment (KitchenAid)
  5. Once egg whites start coming up side of bowl, slowly pour sugar syrup onto whites. Beat until glossy.
  6. Place in piping bag

TO PLATE

  1. Sprinkle crumb over the base of the bowl
  2. Spoon curd onto the crumb
  3. Top with broken raspberries
  4. Pipe on a meringue swirl, blowtorch
  5. Serve