S2 EP9 – Back to my roots

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Express meal

Express Meal

Express meal: Rustic Panzanella

INGREDIENTS

  • Mixture of leftover bread, torn into rough chunks
  • 2 cloves garlic
  • 1 sprig thyme
  • Olive oil
  • balsamic vinegar
  • S&P
  • punnet of heirloom tomatoes
  • 10 basil leaves – chopped
  • 1 red onion – thinly sliced
  • 1 green chilli
  • crispy garlic chips

 

METHOD

  1. In a pan, heat good mount of olive oil. Add thyme and garlic and fry gently to infuse.
  2. Add 1/2 the bread and toast. (If necessary add more olive oil), Season with salt.
  3. In a large bowl mix the bread, a good amount of olive oil and a splash of balsamic vinegar.
  4. Season with salt.
  5. Add your croutons.
  6. Cut tomatoes into wedges each and place into a bowl.
  7. Add red onions and basil. Toss salad
  8. Add chopped chilli and garlic chips

Recipe 1
Recipe 1

Recipe 1: Soft polenta with a tomato and vanilla caramel and rocket pesto

INGREDIENTS

  • 250g pancetta/local ham/bacon

POLENTA:

  • 200g polenta
  • 800ml milk
  • 2 heads garlic halved
  • Bunch of thyme
  • Salt
  • 150g cubed cold butter
  • 50g grated pecorino

TOMATO AND VANILLA CARAMEL:

  • 20 tomatoes – peeled deseeded and diced
  • 200g castor sugar
  • 1 vanilla pod

ROCKET PESTO:

  • 500g rocket
  • 300g grated pecorino
  • 3 cloves garlic, peeled
  • Juice of 2 lemons
  • 300ml olive oil

METHOD

PRE PREP

  • Infuse milk with herbs and salt.  Bring up to temp, not boiling, add thyme, garlic and salt. Clingfilm and set aside for ½ an hour or so.
  • Strain to remove herbs
  • Put back onto med heat and whisk in polenta. 2;1 ration. Milk to polenta.
  • Cover with lid and turn down to low heat,
  • Cook till done, stirring every few minutes.
  • (If needs thinning, add more milk. Consistency of mash potato)
  • When cooked, finish with butter and pecorino and set aside

TOMATO AND VANILLA CARAMEL

  • Melt sugar with vanilla pod tand sprinkle of salt ill quite dark.
  • When caramelised, add tomatoes and stir to coat. (Keep some body to tomatoes, you don’t want puree consistency)
  • Cook for about 8 or 9 minutes.
  • Pour into colander to remove excess liquid and fish out the vanilla
  • Fold through extra tomato concasse
  • Set aside

PESTO

  • Pop the garlic and salt in a food processor and blend
  • Add the rest of the ingredients and blend until smooth
  • Decant and set aside

CRISPY PANCETTA/LOCAL HAM/BACON

  • Put bacon/ham on racks and dry in oven at 140 (check after 45 mins) for an hour or so.  Check after about 45 minutes.
  • Remove from oven and put onto paper towel to drain.
  • Set aside to serve with the polenta

FINISHING:

  • Plate and serve

Recipe 2
Recipe 1

Recipe 2: Thyme and tea smoked lamb shoulder, glazed orange sweet potatoes and gremolata

INGREDIENTS

  • a shoulder of lamb, bone-in
  • Salt and pepper
  • Bunches of thyme – to serve
  • 1-2 ltrs chicken stock
  • 1 head of garlic, sliced in half

DRY SMOKE INGREDIENTS:

  • 2 cups demerara sugar
  • 2 cups rice
  • 2 cups lapsang susang tea (floral flavours)

GREMOLATA:

  • zest of 4 lemons
  • 2 bunches of flat leafed parsley – finely chopped
  • 4 cloves of garlic – finely grated
  • 1 green chilli – deseeded and finely chopped
  • salt

SWEET POTATOES:

  • 1 -2 small orange fleshed sweet potato per person (small)
  • 1/4 cup rendered lamb fat if you have or olive oil
  • 100g butter
  • 1 tsp nutmeg
  • 4 Tbsp. brown sugar
  • 2 Tbsp. cinnamon
  • 2 Tbsp. salt
  • 1 Tbsp chilli flakes
  • 2-4 star anise

SECOND SMOKE INGREDIENTS :

  • 4 large bunches of dry thyme sprigs

YOGURT SAUCE:

  • 1 cup double cream yogurt
  • 1 tbsp chilli flakes

METHOD:
PRE-PREP – LAMB:

  • Line metal tray with foil.
  • Mix smoking ingredients together and lay onto foil.
  • Put the meat on a roasting rack on top of the smoking ingredients
  • Place tray on gas burner over a high heat. When it starts to smoke, cover with foil and leave for 8 minutes.
  • Turn off heat and leave to smoke for another 20 minutes.
  • Remove and put meat onto a clean roasting try.
  • Season with olive oil and salt.
  • Add 1 ½ litres of chicken stock and cover with foil.
  • Roast at 140 degrees for 4 hours
  • Remove from oven and allow to cool slightly.
  • Remove meat from tray and slide out the bones leaving the meat intact.
  • lay the thyme down in a large tray, pop a roasting rack on top and put the lamb on it. Heat the thyme with a blow torch so it starts to smoke. Smoke the lamb for a couple of miinutes. Pop a bowl over the lamb to catch some of the last smoke.

SWEET POTATOES

  • Mix sugar and spices together
  • Brush sweet potatoes with olive oil or lamb fat and rub with sugar spice mix
  • Place them in a roasting tray.
  • Add 100g butter and roast at 180 for about an hour, turning occasionally to glaze.
  • Then grill under a hot grill turning to cook and glaze evenly and to achieve a sticky, syrupy consistency
  • Remove and set aside

FINISHING:

  • Make gremolata
  • Reheat sweet potatoes if necessary
  • Mix yogurt and chilli flakes
  • Portion lamb
  • Plate and serve

Recipe 3
Recipe 1

Recipe 3: Cashew Nut Praline Mille Feuille

INGREDIENTS

PRALINE

  • 250g cashew nuts
  • 250g castor sugar

CHANTILLY CREAM

  • 500ml cream
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar
  • 25ml Frangelico liqueur

LEMONS IN SYRUP

  • 6 seedless lemons – sliced
  • 500ml water
  • 500ml castor sugar
  • 1 Star anise

METHOD
PRALINE:

  • Melt sugar in pot over medium heat.
  • Add cashew nuts and mix to coat evenly.
  • Pour mixture out onto silicon mat and spread evenly. Allow to set
  • When set, blitz in food processor to a very fine crumb
  • Sprinkle crumb into ring mould, pressing down lightly with the bottom of a glass to firm.
  • Rebake at 160 degrees until set.
  • Remove from oven and set aside.

LEMONS

  • Heat sugar and water to form a standard sugar syrup.
  • Add the star anise and the lemon slices and cook gently for an hour and a ½.
  • When cooked, drain and chop into small pieces to serve with the mille feuille.

FINISHING

  • Whip the cream, vanilla extract and sugar till firm
  • Mix in the Frangelico
  • Stack praline bases with cream to form a tower. (Base, cream, middle, cream, top)
  • Plate with pieces of lemon in syrup
  • Serve