S2 EP7 – That’s a wrap with Dale

header-7

Express meal

Express Meal

Express meal: Savoury Mince Jaffle

INGREDIENTS

  • 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
  • Salt
  • 1/2 shallot, sliced
  • Couple of fresh coriander leaves

 

METHOD

  1. Brush all three slices of bread with butter.
  2. 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.
  3. Melt some butter in the jaffle iron and lay the jaffle down in the iron. Pinch it closed.
  4. Toast till golden and warmed through. (Around 3 ½ minutes per side)
  5. Set aside, leaving in the iron to keep warm.
  6. Toss the sliced shallot with a generous pinch of salt
  7. Add turmeric, yogurt and coriander leaves and mix well
  8. Carefully take the jaffle out of the jaffle iron, chop the burnt edges and mix into yogurt dressing
  9. Plate and serve

Recipe 1
Recipe 1

Recipe 1: Tuna Kim Chi

INGREDIENTS

  • 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
  • Salt
  • 2 tbsp sriracha
  • 2 tbsp coriander pesto

METHOD:
PRE-PREP:

  • 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.

MAYO:

  • 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

FINISHING:

  • 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
Recipe 1
Recipe 1

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
  • Garlic
  • Thyme
  • 12 baby beetroots – cooked, peeled and halved
  • 24 asparagus
  • olive oil

Salad:

  • 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

Dressing:

  • 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

Sweetcorn puree:

  • 500g sweetcorn
  • 125g butter
  • Salt

METHOD:
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.

Sweetcorn puree:

  • 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.

FINISHING:

  • 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
Recipe 1

Recipe 3: Pear Tarte Tartin with vanilla crème fraiche (Makes 2 tarts – to serve 8)

INGREDIENTS

  • 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

PRE-PRE:

  • 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.

FINISHING:

  • 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