AVO on toast

INGREDIENTS:

Olive oil for drizzling

1 slice sourdough, 1cm thick

1 clove garlic, cut in half

1 fresh avocado, peeled and diced

2 tablespoons chunky cottage cheese

1 teaspoon creamed horseradish 

1 shallot, diced

1 chilli, deseeded and diced 

Half a bunch of coriander, chopped, reserving some for serving

Juice of 2 limes

Salt and pepper, to taste

1 fresh avocado, peeled, quartered and frozen

METHOD:

Heat griddle pan on medium heat

Drizzle bread with olive oil and chargrill for 45 seconds on each side

Remove and, while warm, rub with halved garlic clove on each side

In a bowl, mix fresh avocado with cottage cheese

Add creamed horseradish, shallot, chilli, coriander and lime juice and season with salt and pepper

To serve,  top toast with the avocado mixture, drizzle with olive oil and finish with a few sprigs of fresh coriander leaves

Finely grate frozen avocado over this and serve

 

ONION RISOTTO

METHOD:

RISOTTO

Melt the butter and toast the rice for 3-4 minutes in a large flat-bottom pot

Add 600ml chicken stock, stirring until absorbed and rice is half cooked

Remove onto a tray and allow to chill

Heat remainder of chicken stock for the risotto 

Heat a large saucepan with olive oil and butter

ROASTED ONION

Place the onions into a roasting tray

Drizzle with olive oil and season with salt

Add thyme and garlic cloves, cover with foil and place in the oven at 180 degrees Celsius to roast for 25-30 minutes, remove and keep covered 

SOUBISE

Melt the butter on medium/low heat

Add onions, garlic, star anise and thyme

Cover with parchment paper and cook on medium heat until soft

Don’t let onions brown

Remove star anise and thyme and blend until smooth

Set aside for later (to use ½ in risotto and ½ as sauce) 

FINISHING

Place roasted onions in, flat side down and cook until golden brown  

Reheat risotto in the warm chicken stock 

Add onion soubise, cheddar and chives into the rice and cook for 7 minutes

Plate and serve with braised baby onions and cheddar shavings

 

INGREDIENTS:

RISOTTO

150g butter

250g Arborio rice 

1,5L chicken stock

ROASTED ONION

15 baby onions, peeled but with roots kept intact, and halved

Olive oil

Salt, to taste 

Handful of thyme

8 cloves garlic

SOUBISE: half is used for this recipe

200g butter

8 large onions, sliced

3 cloves garlic, peeled

1 star anise

1 bunch of thyme, tied together

FINISHING

250g grated mature cheddar, reserving some for serving

25g chives, chopped

CHICKEN, WHITE ONION

INGREDIENTS:

SOUBISE

200g butter

8 large onions, sliced

3 cloves garlic, peeled

1 star anise

1 bunch of thyme, tied together

CHICKEN

26 chicken thighs bone in, skin on

Salt, to season

Olive oil

80g thyme 

1 onion, quartered

1L chicken stock

BABY SPINACH

200g baby spinach

2 tablespoons olive oil

2 tablespoons butter 

 

METHOD:

SOUBISE

Melt the butter on medium/low heat

Add onions, garlic, star anise and thyme

Cover with parchment paper and cook on medium heat until soft

Don’t let onions brown

Remove star anise and thyme and blend until smooth

Set aside for later (to use ½ in risotto and ½ as sauce) 

CHICKEN

Season thighs with salt and olive oil and cook in a pan, colouring on each side

Add thyme and onion 

Add chicken stock to pan, half cover the chicken

Do not cover skin

Put the lid on and cook for 90 minutes at 160 degrees Celsius

When cooked, remove chicken and place on a tray, leave to cool 

Reduce braising liquid to a glaze consistency and set aside for later 

When chicken has cooled, pull out chicken bone, keeping thigh and skin intact

Set aside for later

FINISHING

Trim cooled chicken thighs, keeping the trimmings

Cook spinach in oil and butter 

Brush each thigh with chicken glaze and roast chicken thighs in the oven at 190 degrees Calsius until the skin is crispy 

Heat a non-stick pan with olive oil, add chicken off cuts and fry until crisp 

Plate and serve chicken with soubise sauce and spinach

SEA BASS, COUSCOUS

METHOD:

SPICE MIX

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

COUSCOUS

Rub olive oil into couscous

Pour boiling water over, cover in cling film and leave to steam for 20 minutes in a warm place, fluffing occasionally

Keep covered and set aside for later 

Heat a non-stick pan and toast the pine nuts and pistachios 

Add the dried fruit, nuts and chilli to the couscous and mix through gently

Mix the chopped herbs through the couscous 

SEA BASS

Skin and portion sea bass, reserving the skins

Heat a non-stick pan, add the skins to the pan, season with salt and leave to crisp

Weigh the skin down with another pan while crisping

Set aside

Rub fish with spice-rub mixture

Heat oil in a large non-stick pan and cook fish for 4 minutes on each side, adding butter at the end

Baste as it cooks. (Can reheat in oven if needed, but preferable to serve immediately)

Plate and serve sea bass with couscous

INGREDIENTS:

SPICE MIX

2 tablespoons cumin seeds

1 tablespoon coriander seeds

2 tablespoons fennel seeds

1 tablespoon garlic flakes

1 teaspoon chilli powder

1 teaspoon paprika

1 tablespoon salt, plus extra for seasoning

 

COUSCOUS 

Olive oil for cooking and for the cous cous 

200g pearl couscous

200ml boiling water

100g pine nuts

100g pistachios 

100g raisins, soaked

100g dried Turkish apricots, diced

100g dry figs, chopped

1-2 scotch bonnet chillies, chopped

SEA BASS

Mauritian sea bass (100g per person), skin on

1 bunch of mint, chopped

1 bunch of coriander, chopped

Butter for frying

Juice of 2 lemons

LEMON POSSET

INGREDIENTS:

850ml cream

250g castor sugar

1 vanilla pod, seeds scraped out

Zest and juice of 4 lemons

100g pistachios

100g blueberries, halved

 CONSOMMÉ

1kg ripe raspberries

150g castor sugar 

Juice and rind of 1 lemon

 

METHOD:

PRE-PREP

Heat cream with castor sugar, vanilla seeds and lemon zest

Remove from heat

Add lemon juice and mix

Pass through sieve and pour into serving containers

Chill, preferably overnight

Place 800g of the raspberries and castor sugar in a metal bowl and stir to coat

Add lemon juice and rind

Cover with cling film and heat over a pot of simmering water

Cook slowly for about 1 hour

Remove from heat and place in a fine sieve over a bowl to catch the juice

Leave to drain in the fridge, preferably overnight

FINISHING

Top possets with remaining raspberries and pistachio 

Decant the berry consommé into serving jugs

Plate and serve

© 2018 by Neill Anthony Private Chef Team

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