Express meal: Ultimate Avo on Toast
- 1 fresh avo – peeled and diced
- 1 fresh avo – peeled, quartered and frozen
- Juice of two limes
- 1 shallot – diced
- 1 chilli – deseeded and diced
- Half a bunch coriander – chopped
- 2 tbsps. chunky cottage cheese
- Salt & pepper
- Olive oil
- Sour dough – 1 slice, 1 cm thick
- 1 clove garlic, cut in half
- 1 tsp. creamed horseradish
- Heat griddle pan on medium heat.
- Drizzle bread with olive oil and char grill for 45 seconds on each side.
- Remove and while warm rub with halved garlic clove on each side.
- In a bowl, mix chopped fresh avo with cottage cheese. Add creamed horseradish, shallot, chilli, coriander and lime juice. Season with s & p.
- To serve – top toast with the avo mixture, drizzle with olive oil and fiinish with a few sprigs of fresh coriander leaves.
- Finely grate frozen avo over and serve.
Recipe 1: Roast onion risotto
- 100g butter
- 250g Arborio rice
- 1litre chicken stock
- About 15 baby onion-peeled but roots kept intact and halved
- Olive oil
- 8 garlic cloves
- Hanful of thyme
- 50g grated mature cheddar
- 100g spring onions diced
- 25g chives
- ½ the soubise made for Recipe 2
PRE PREP – ½ cook risotto during pre-prep
- Melt butter and toast rice, 3 to 4 minutes (large flat bottom pot)
- Add 600ml chicken stock, stirring till absorbed and rice half cooked
- (No flavourants added now.)
- Decant rice into metal tray to finish at venue
- pop the onions into a roasting tray
- Drizzle with olive oil, season with salt
- Add thyme and garlic cloves, cover wit foil and pop in the oven to roast for about 25-30 minutes.
- Heat remainder of chicken stock
- Heat a large saucepan with olive oil and butter and pop your roasted onions in flat side down
- Reheat risotto and start adding chicken stock again
- Add onion soubise (1/2 of the quantity made)
- Add in grated mature cheddar
- Finish with chives
- Plate and serve with braised baby onions and cheddar shavings
Recipe 2: Crispy skinned, boneless chicken thighs with white onion soubise sauce
- 1 chicken thigh pp (bone in, skin on)
- 1 onion, quartered
- 1 litre chicken stock
FOR THE SOUBISE
- 200g baby spinach
- 2 tbsp olive oil
- 2 tbsp butter
PRE-PREP – FOR THE SOUBISE:
- Melt the butter on med/low heat
- Add onions, garlic, star anise and thyme.
- Cover with parchment paper and cook on medium heat till soft. Don’t let onions brown.
- Remove star anise and thyme and blend till smooth.
- Set aside for later (To use ½ in risotto and half as sauce)
FOR THE CHICKEN
- Season thighs with salt and olive oil and cook in pan colouring on each side
- Add thyme and onion
- Add chicken stock to pan, half way up each piece of chicken. (Do not cover skin)
- Put the lid on and cook for 1 ½ hours at 160 degrees.
- When cooked, remove chicken onto tray, reserving braising liquid.
- Leave to cool to room temp.
- When cool, slide out bone, keeping thigh and skin intact. Set aside for later.
- Reduce braising liquid to a glaze consistency and set aside for later.
- Trim cooled chicken thighs, keep trimmings
- Cook spinach in oil and butter
- Brush each thigh with chicken glaze and roast chicken thighs in the oven until the skin is crispy
- Heat a non-stick pan with olive oil, add chicken off cuts and fry until crisp
- Plate and serve with soubise sauce
Recipe 3: Spiced sea bass with couscous
- Mauritian sea bass – 100g pp, Whole sides with skin on. portioned (will de-skin on screen)
- 2 Tbsp. cumin seeds
- 1 Tbsp. coriander seeds
- 2 Tbsp. fennel seeds
- 1 Tbsp. garlic flakes
- 1 tsp chilli powder
- 1 tsp paprika
- 1 Tbsp. salt
- 200g pearl couscous
- 200ml boiling water
- Olive oil
- 100g pine nuts – toasted
- 100g pistachios
- 1-2 scotch bonnet chilli, chopped
- 100g raisins – soaked
- 100g dried Turkish apricots – diced
- 100g dry figs – chopped
- Bunch of mint – chopped
- Bunch of coriander – chopped
- Juice of 2 lemons
- In a pan, dry toast the cumin, coriander and fennel.
- Add to a mortar and crush.
- Add garlic flakes, chilli powder, paprika and salt and mix. Set aside for later
For the couscous
- Rub olive oil into couscous
- Pour water over, cover in clingfilm and leave to steam fluffing occasionally.
- Set aside for later
- Heat a large saucepan with a good amount of olive oil
- Add the couscous and seasoning
- Cover in boiling water and pop the lid on immediately
- Heat a non-stick pan, add the pinenuts and pistachios
- Add the dried fruit, nuts and chilli to the couscous and mix through gently.
- Skin and portion sea bass. Heat a non stick pan, add the skin to the pan season and leave to crisp. Weigh the skin down with another pan while crisping. Set aside.
- Mix the chopped herbs through the couscous.
- To cook sea bass, heat oil in a large non-stick pan
- Rub fish with spice rub
- Cook for 2 ½ minutes on each side,adding butter to the end. Baste as it cooks.
(Can reheat in oven if needed, but preferable to serve immediately)
- Plate and serve
Recipe 4: Lemon posset with berry consommé
- Zest and juice of 4 lemons
- 850ml cream
- 250g castor sugar
- 1 vanilla pod – seeds scraped out
- 100g pistachios – chopped
- 100g blue berries – halved
FOR THE CONSOMMÉ
- 1 kg ripe raspberries – hulled
- Juice and rind of a lemon
- 150g castor sugar
- Heat cream with sugar, vanilla seeds and zest.
- Remove from heat.
- Add lemon juice and mix.
- Pass through sieve and pour into serving containers.
- Chill, preferably overnight
- Place t800g of he berries and sugar in a metal bowl and stir to coat.
- Add lemon juice and rind
- Cover with clingfilm and heat over a pot of simmering water
- Cook slowly for about an hour.
- Remove from heat place in a fine sieve over a bowl to catch the juice. Leave to drain in the fridge, preferably overnight.
- Top possets with raspberries
- Decant the berry consommé into serving jugs/cups/containers
- Plate and serve