S2 EP6 – Birthday Bash

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Express meal

Express Meal

Express meal: Baby squid, caramelised pineapple and chorizo

INGREDIENTS

  • 100g baby squid tubes and tentacles – cleaned
    half a pineapple – diced into small cubes
  • 1 chilli, split in half
  • 50g chorizo – diced
  • 2 tbsps. white rice
  • 2 tbsps. sesame seeds
  • drizzle of sesame seed oil
  • olive oil
  • ½ a bunch mint
  • ½ a bunch coriander
  • Juice of 1 lime

 

METHOD

  1. Fry chorizo in pan till crisp. Remove and drain on paper towel. Set aside
  2. Heat clean, dry pan till really hot. Add pineapple and fast fry until golden. add a split chilli for the last couple of seconds. Remove and set aside.
  3. Heat clean pan, toast rice and sesame seeds till golden. Remove and crush with pestle and mortar. Set aside.
  4. Heat pan for squid. When pan is very hot, add glug of olive oil and drizzle of sesame oil and flash fry squid for about 30 seconds till done. Season.
  5. Add pineapple, coriander and mint, squeeze of lime. Place on plate/serving bowl
  6. Scatter chorizo over the top
  7. Sprinkle with toasted rice crumb and serve.
  8. Serve with lime and chilli

Recipe 1
Recipe 1

Recipe 1: Quinoa with beetroot and apple

INGREDIENTS – Quantity for 10 pax

  • 250g Quinoa
  • 2 Tbsp olive oil
  • 15 baby purple beetroots – boiled, peel while warm, quartered
  • 5 baby candy stripe beetroots – mandolined
  • 5 Granny Smith apples – matchsticked
  • Juice of 1 lemon
  • 3 Tbsp olive oil

METHOD:

  • Toast the quinoa in the olive oil
  • Cover in boiling water, season and cook until done

FINISHING:

  • Fluff quinoa, toss the beetroot, through, drizzle with juice of a lemon and a good drizzle of olive oil
  • Toss apple matchsticks through quinoa, serve

Recipe 2
Recipe 1

Recipe 2: Giant Couscous Salad

  • 500g giant couscous
  • 500ml boiling water
  • salt
  • 1/4 cup olive oil
  • 2 red chilli
  • 1 bunch coriander
  • 1 bunches parsley
  • Garlic from roasted fennel

METHOD:

  • Toss couscous in olive oil
  • Cover in boiling water season and then clingfilm.
  • Leave to steam.

FINISHING:

  • Loosen the giant couscous with more olive oil, drizzle with lemon juice and add chopped chill
  • Pop the roasted garlic bulbs from the fennel out of their skins and mix through giant couscous salad, along with a chopped chill
  • serve

Recipe 3
Recipe 1

Recipe 3: KINGKLIP, ROASTED FENNEL

  • 2-3 heads fennel, cut into 8s
  • 2 tsp fennel seeds
  • 1/2 head garlic
  • Salt

METHOD:

  • Heat a large pan with olive oil and add the fennel and fennel seeds
  • Roast at 180 for 35 mins.
  • Remove from oven
  • Set aside till needed.

FINISHING:

  • Season kingklip with salt and garam masala
  • Heat 2 non-stick pans with olive oil
  • Sear kinglkiip, add butter and baste as you go.
  • Warm kingklip, serve on warmed fennel

Recipe 4
Recipe 1

Recipe 4: LAMB WITH YOGHURT AND POMEGRANATE DRESSING

  • 3 lamb racks
  • salt
  • Olive oil
  • 1 cup pomegranate rubies
  • 3 cups double cream yoghurt
  • 1 bunch parsley
  • 1 bunch coriander
  • 1 red chilli, chopped
  • salt

METHOD:

    • Heat 2 pans with olive oil
    • Sear the lamb, fat side down, until golden
    • Season well and pop in the oven for 10 minutes
    • Set aside until later

FINISHING:

  • Warm up the lamb, carve and season.
  • Serve on a bed of pomegranate, dressed with yogurt dip.
  • To make the yogurt dip, chop the parsley and coriander and mix it into the yogurt
  • Add 1/2 the pomegranate pips and chopped chilli

Recipe 4
Recipe 5

Recipe 5: CAULIFLOWER

  • 2 heads cauliflower
  • 125g butter
  • 1 tbsp garam masala 1 tbsp. cumin seeds 2-3 star anise

METHOD:

    • Heat pan add olive oil. Brown the cauliflower all around.
    • In another little pan toast cumin, garam masala and star anise.
    • Add butter to cauliflower. Add spices.
    • Cover in a piece of parchment paper.
    • Place into pre-heated oven at 180 degrees for 45 minutes, checking and basting every 15 mins, ensuring rotated for even cooking and colouring. Remove from oven and set aside in pan to cool to room temp.

FINISHING:

  • Warm up the cauliflower and the fennel
  • To serve the cauliflower, break it up roughly and serve.

Mains

Recipe 2

Recipe 5: Chocolate and Zucchini Cake  

INGREDIENTS – Quantity for 10 pax

CAKE

  • 5 eggs
  • 2 cups brown sugar
  • 1 1/4 cup vegetable oil
  • 1 tsp vanilla paste
  • 2 cups self raising flour
  • 1 tsp bicarb
  • 4 Tbsp cocoa powder
  • 2 cups grated zucchini

CREAM CHEESE ICING

  • 250g cream cheese, room temperature
  • 2 cups icing sugar, softed
  • 2 Tbsp super fine ground coffee

SPUN SUGAR

  • 1 cup castor sugar

CARAMELISED WALNUTS

  • 1/2 cup sugar
  • 100g walnuts
  • Salt

METHOD

CAKE:

  1. Preheat the oven to 180C
  2. Line and grease two 20 cm, springform cake pans
  3. Beat eggs, sugar and oil until light and airy
  4. Add the vanilla paste
  5. Add the dry ingredients and mix well
  6. Fold through zucchini
  7. Pour into prepared cake tins
  8. Bake for 30-40 minutes or until a knife comes out clean

Icing

  1. Whip the cream cheese until smooth
  2. Fold through icing sugar and coffee

Caramelised walnuts

  1. Slowly melt the sugar to form a caramel
  2. Stir through the walnuts and generous pinch of salt and cook for another 2-3 minutes
  3. Tip onto a silicone mat and let it harden
  4. Break into shards and roughly chop

FINISHING:

  1. Ice the first layer of the cake, place the second cake on top and ice the top layer.
  2. Top with spun sugar.

Spun sugar

  1. Slowly melt the castor sugar until you get a dark caramel.
  2. Prepare a station by placing a pot with a long handle on a heat proof area.
  3. Dip two forks into the hot caramel and rapidly move the forks to and fro over the handle of the pot so that the handle catches the thin sugar shards.
  4. Working quickly gently gather the sugar strands and bring them together.
  5. Rest on top of the cake and serve.