Express meal: Savoury Mince Jaffle
- Leftover shepherd’s pie mince cold (lamb is preferable) – around 100g per portion
- 3 slices of fresh white bread
- Butter – soft
- 3 slices cheddar
- 100g of double thick yoghurt
- Tsp. turmeric
- zest and juice of a lemon
- 1/2 shallot, sliced
- Couple of fresh coriander leaves
- Brush all three slices of bread with butter.
- Place mince on the first slice, top with a second slice of bread, top with cheese and more mince and pop the last slice on.
- Melt some butter in the jaffle iron and lay the jaffle down in the iron. Pinch it closed.
- Toast till golden and warmed through. (Around 3 ½ minutes per side)
- Set aside, leaving in the iron to keep warm.
- Toss the sliced shallot with a generous pinch of salt
- Add turmeric, yogurt and coriander leaves and mix well
- Carefully take the jaffle out of the jaffle iron, chop the burnt edges and mix into yogurt dressing
- Plate and serve
Recipe 1: Tuna Kim Chi
- Loin of tuna – 80g pp (1.5kg)
- Salt and pepper
- Olive oil
- 18 heads baby bok choi – halved quartered and rinsed
- 1/4 cup olive oil
- 4 tbsp. salt
- 1/2 cup white wine vinegar
- 4 tbsp. sugar
- 2 tbsp Red Korean chilli paste
- 2 Tbsp black sesame seeds
Coriander pesto / sriracha mayo
- 4 medium hard boiled eggs (boil for 5 minutes)
- Juice of a lemon
- 2 cups olive oil
- 2 tbsp sriracha
- 2 tbsp coriander pesto
- Add olive oil, salt, vinegar, sugar, chilli paste and black sesame seeds to a large mixing bowl and mix well
- Add the baby bok choi and toss to coat every nook and cranny
- Press down and wrap well with clingfilm.
- Put in a dark place overnight.
- Blend the eggs and lemon juice in a food processor
- Add the oil in a thin stream
- Season with salt
- Divide the finished mayo in half
- Mix coriander pesto into the one half and mix sriracha sauce into the other half.
- Decant into squeezie bottles and set aside
- Trim tuna loin, setting the belly aside. Cut the loin in half carefully to create 2 equal sized loins.
- Roll tuna in salt and pepper
- Sear in olive oil in a smoking hot pan.
- Scrape tuna offcuts with a spoon to make tuna tartar.
- Mix with salad onions, red chilli, olive oil and salt. Set aside.
- Remove tuna from clinfgfilm, sear in a smoking hot pan with olive oil.
- Cut into 1cm thick slices
- Plate with sriracha and coriander mayo
Recipe 2: Roast beef fillet with Gado Gado Salad
- 1.6 kg beef fillet (a 200g medallion p/p)
- 2 Tbsp sumac
- 1 tsp garlic powder
- Salt and pepper
- Butter for frying
- 12 baby beetroots – cooked, peeled and halved
- 24 asparagus
- olive oil
- 1 japanese radish, peeled and sliced
- 12 brussel sprouts, finely sliced
- 4 baby heirloom carrots, shaved
- 6 baby candy stripe beetroots, shaved
- Couple of leaves radicchio
- 1 ½ cups fresh peas, blanched
- 1 head fennel – mandolin sliced
- 1 bunch red spring onions – sliced
- 1 cup smooth peanut butter
- 8 cloves garlic
- Thumb of ginger, peeled
- 2 Thai chillies
- Juice of 3 limes
- 3 Tbsp. fish sauce
- 2 Tbsp soya sauce
- 2 tsp tamarind paste
- 2 tbsp sriracha/hot sauce
- 2 tsp sugar
- 1 bunch coriander, roughly chopped
- 1 bunch fresh mint, roughly chopped
- 500g sweetcorn
- 125g butter
PRE-PREP – Boiled baby beetroot:
- Pop the beetroot and garlic into a pot, cover in water and simmer until cooked.
- Peel as soon as its cooked
- Set aside.
Gado gado – pickled veg salad dressing:
- Place dressing ingredients in blender and blitz till smooth.
- Check seasoning and adjust. Blitz.
- Pour into jar and set aside for later.
- Melt 100g of the butter in a large saucepan
- Add the sweetcorn, season with salt
- Put the lid on and leave to cook for about 30 minutes
- Blend until smooth, pop in last dollop of butter while blending.
- Set aside. Blend in beef pan juices right before serving.
- Season beef fillet with sumac and garlic powder
- Roll each fillet tightly in clingfilm and set aside until needed
- Cut into 200g portions,keeping the clingfilm in tact
- Heat a large pan with olive oil
- Add the medallions to the pan, letting them form a crust whilst removing the clingfilm.
- Roast in pan in foaming butter, garlic and thyme for about 4 minutes each side, basting continuously
- Remove from pan and rest for 15 minutes
- Char the asparagus over a high heat in the beef pan for a couple of minutes on every side
- When you are ready to serve, pour gado gado dressing into bowl and turn to coat bowl
- Tossed salad ingredients in dressing, keep the radicchio for garnish
- Reheat the baby beetroot by tossing them through a hot, oiled pan
- Right before serving, pop the beef and asparagus though a hot oven for a couple of minutes
- Plate and serve
Recipe 3: Pear Tarte Tartin with vanilla crème fraiche (Makes 2 tarts – to serve 8)
- Pear Tarte Tartin
- 20 pears – peeled, halved and de-cored
- 2 sheets puff pastry (all butter)
- 600g castor sugar
- 300g butter
- 500ml crème fraiche
- 2 vanilla pods – split and scraped
- 2 cinnamon sticks
- Place peeled pears onto tray with kitchen towel. Leave in fridge uncovered for 2 hours
- Scrape vanilla pods into crème fraiche. Set aside in fridge.
- To make caramel place sugar in pot over medium heat and melt gently till golden.
- Whisk in cold butter.
- Pour caramel into cooking/serving pans.
- Preheat oven to 220 degrees
- Arrange pears in caramel, packing fairly tightly. Place a cinnamon stick in between the pears.
- Cut puff pastry into discs that fit the widest edge of your pan
- Cover with puff pastry, tucking in edges. Poke a hole in the pastry
- Bake for 45 minutes at 220 degrees, or keep in the fridge until you are ready to bake
- To serve – invert onto plate/board, cut into four and serve with vanilla crème fraiche