S1 EP13 – UNDER AFRICAN SKIES

Episode 13 Neill Anthony Private Chef

Neill’s ultimate client is an eccentric British IT millionaire who is the owner of, amongst many other properties,  Leobo Private Game Farm in the Limpopo Province.  Leobo, located at the top of an escarpment, is equal parts lodge and camp-for-adults, Leobo offers crocodile tug-o-war, quad bike racing, and helicopter paintball among other bizarre pastimes. At night, visitors head to the observatory, where a NASA-grade telescope provides breath-taking views of the heavens.  It is here that his client entertains family and friends or, more often than not, makes his home available for friends to use when they’re in South Africa.

While Neill has catered for this client at many of his homes, it is the Lodge that is the ultimate test of his skills.  It is a very long drive from Johannesburg so nothing can be forgotten. In this, the finale of the season, Neill will have to push himself to the limit in order to deliver the perfect dinner party for the guests.

Recipe 1: Smoked Mackerel Salad – serves 8

INGREDIENTSSmoked Mackerel Salad

DRESSING FOR SALAD: 

  • Juice of 1 lemon
  • 1 teaspoon mustard
  • 20ml grape seed oil
  • Salt and Pepper

 

DRESSING FOR MACKEREL:

  • 1 large dessert spoon cultured cream
  • 1 large dessert spoon creamed horseradish
  • juice ½ lemon
  • Salt to taste
  • 300g Smoked Mackerel
  • Red Cress – Garnish

 

METHOD

PRE-PREP:

Dressing for Salad:

Place lemon, mustard, grape seed oil, salt and pepper in large bowl

Whisk together to form a loose vinegrette

Set aside

Dressing for Mackerel:

Place cultutred cream, creamed horseradish, lemon juice and salt in large bowl

Whisk together to form a thick mixture

Set aside

FINISHING:

Place baby leaves into dressing for saladCoat leaves evenly

Flake Mackerel in large bowl with dressing

Coat pieces evenly

 

SERVING:

Place baby leaves on plate

Top with smoked mackerel

Dress with baby red watercress

 

 

 

Recipe 2: Sautéed Foie Gras with Vanilla Scented Cherries and Macadamia 

INGREDIENTS

 

Sauted Foie Gras with Vanilla Scented Cherries and Macadamia

FIG CHUTNEY:

  • 3 Tablespoons Coconut Blossom Sugar
  • 8 figs quartered

 

FOIE GRAS:

  • 600g Foie Gras

Handful of Lightly toasted, sliced macadamia nuts.

 

METHOD

PRE-PREP:

Fig Chutney:Place medium size sauce pan over heatAdd the sugar and allow to caramalise

Stir through and remove from heat

Add Figs

Place back on the hob and allow to simmer until soft and juicy

 

FOIE GRAS:

Remove Foie gras from fridge

Slice with hot knife into small even portions

Return back to fridge to cool

 

 

FINISHING:

Set a large pan over a high heatRemove foie gras from fridge

Grind with pink salt

Place foie gras in pan and sear for 30 seconds each side

Set on paper towel to drain

Place fig chutney on hob over medium heat

Allow to warm through before serving

 

SERVING:

Place fresh figs on plate

Add macadamia nuts

Spoon fig chutney on plate

Top with cooked foie gras

 

Recipe 3: Venison Wellington with Home-Grown Vegetables

INGREDIENTSVenison Wellington with Home-Grown Vegetables

VEGETABLES:

  • 10 baby beetroots
  • 10 sprigs thyme
  • Olive Oil
  • Salt
  • Pepper
  • 5 cloves peeled whole garlic
  • 15 baby carrots

VENISON FILLETS:

  • 4 Whole Venison fillets (500 each)
  • Generous pinch of salt
  • 1 Whole head garlic (pulled apart)
  • Splash Olive Oil
  • 8 Springs of fresh rosemary

Baby watercress (garnish)

 

METHOD PREPPING:

BEETROOT:

Place large pot with water over high heatBring to the boil then add the beetroot

Season with fresh thyme

Cook until a knife can poke or slide through without resistance

Remove beetroots from water

Rub with fingers to remove skin

Set aside

Add carrots to the beetroot liquid

Cook until tender

Drain and remove from heat

Oil and season all the vegetables whilst still warm

Add 4-5 cloves of garlic and mix together

Set aside till needed

 

VENISON:

Place venison in tray

Season with salt

Set two large trays over hob on medium heat

Add oil to pan to warm up

Place venison into hot pan to sear

Add garlic cloves and fresh rosemary to the pan

Turn the venison once caramelised

Add butter to the  pan and baste

Remove from heat

Allow to rest

 

 

FINISHING :

Pour out the resting liquid from venison into a small potPlace on the hob over low heatAllow to reduce

Place venison into oven to warm through

Remove from oven once warm

 

SERVING:

Set the vegetables on plate

Add baby watercress to the plate

Slice venison and dress the plate

Drizzle with the hot reduced liquid

 

 

Recipe 4: Mango and Banana Sorbet

INGREDIENTS

  • 1 Small watermelon diced and seeds removed
  • Squeeze of Lime
  • Drizzle of Agave Nectar
  • Splash of Whisky

6 Ripe Sliced Mangoes – frozen

 

METHOD

PRE-PREP

WATERMELON:

Place Watermelon, Lime, Agave and Whisky in vacuum pack bag

Lay flat in vacuum pack machine

Seal with machine

Set aside until needed

 

 

FINISHING:

Place frozen mango through juicer (Oscar Juicer) to form sorbet

Remove watermelon from vacuum pack bag

Place in large bowl with liquid

 

SERVING:

Place 4 cubes watermelon in bowl

Add spoonful of sobet

Finish with watermelon sauce

 

 

Recipe 5: Lancewood Cheeseboard

LANCEWOOD CHEESEBOARD

INGREDIENTS

  • 1 Block of Lancewood Cheddar Cheese1 Wedge of Lancewood Edam Cheese1 Wheel of Lancewood Goats Cheese
  • 1  tub of Lancewood Cream Cheese
  • 2 Packets of Crackers
  • Fresh Figs (garnish)

 

METHOD

Arrange all ingredients on boardServe and enjoy