SPRINGBOK TARTARE, QUAIL EGG

INGREDIENTS:

150g springbok loin

1 shallot, diced

1 chilli, finely chopped

1 teaspoon tarragon mustard

1 tablespoon capers, diced

2 tablespoons cornichons, chopped

1 tablespoon parsley, chopped

Tabasco sauce, to taste

2 teaspoons Worcestershire sauce

1 tablespoon tomato sauce

1 hardboiled egg (10-minute boil)

Grilled ciabatta

Cold butter

Olive oil

2 quail eggs

50ml mayonnaise

1 tablespoon crème fraîche

1tablespoon sriracha

Salt and pepper, to taste

METHOD:

Finely chop the springbok loin 

Mix with the shallot, chilli, tarragon, capers, cornichons and parsley

Season with Tabasco, Worcestershire sauce and tomato sauce

Grate in the boiled egg

Top the grilled ciabatta with slivers of cold butter

Heat a pan with a drizzle of olive oil and fry 2 quail eggs

Mix mayonnaise, crème fraîche and sriracha together

Serve with the tartare on the side of the toast topped with the quail eggs 

 

CRAB, ALMOND, FLOWERS

METHOD:

CRAB:

Place the crab meat onto a metal tray

Pick through the crab meat to remove any small pieces of shell 

Set crab meat on a paper towel in the fridge 

Place diced avocadoes in a bowl and dress with lemon juice

Put grapefruit segments onto kitchen towel to dry

Heat grapefruit juice into a pan and reduce by a third

Whisk about 150ml olive oil into grapefruit juice to form an emulsion

Decant into squeeze bottle for later use as a vinaigrette

ESPUMA 

Heat almond milk and cream until steam is visible

Do not boil

Squeeze out gelatin leaves and stir into milk mixture

Strain through a sieve and season with salt

Decant ½ of the mixture into an espuma gun pour the other half into a small plastic container

Chill in fridge until set 

FINISHING 

Drizzle grapefruit with olive oil and season with a light dusting of pepper

Add diced avocado to crab

Drizzle with olive oil

Add chopped parsley and curry powder

Serve with vinaigrette, almond jelly and grapefruit segments 

Finish with radish segments, almond foam, toasted almond flakes and edible flowers

INGREDIENTS:

4 fresh ruby grapefruits, peeled and segmented

300ml ruby grapefruit juice 

1kg white crab meat

1 red chilli, chopped 

4 ripe avocados, chopped

Juice of 3 lemons

150ml olive oil, plus extra for drizzling

500ml almond milk

200ml cream

4 leaves gelatin, soaked

Salt and pepper, to taste

80 g Parsley, chopped

2 teaspoons curry powder

4 breakfast radishes, sliced on mandoline

1 cup flaked almonds, toasted

Edible flowers, to serve

 

LINE FISH, ARTICHOKES, DUNE SPINACH

INGREDIENTS:

1/2 cup olive oil, plus extra for frying

2 hard boiled eggs  

2 shallots, finely diced

2 chillies, finely diced

Juice of 1 lemon

100g butter

500g Jerusalem artichokes

1 daikon radish, peeled and finely julienned

750g beans, topped

2kg Line fish

1 cup chilli cashew nuts, toasted

 200g dune spinach

METHOD:

EGG VINEGRETTE

Pour olive oil into large mixing bowl

Finely grate eggs into the olive oil

Add shallots and chillies

Season with half of the lemon juice and stir well until emulsified

Put egg vinaigrette aside for later use

ARTICHOKES

Preheat oven to 175 degrees Celsius

Heat 2 pans with olive oil and butter

Cook the artichokes until golden brown 

Season and place in the oven to roast for about 30 minutes

When cooked, remove the artichokes from the oven

Drizzle them with the remaining lemon juice

FINISHING

Add the daikon to the egg vinaigrette and mix

Slice beans in half, blanch and refresh in ice water

Toss through the dressing to form salad

Add chopped cashew nuts to the salad and mix through 

Heat 2 pans with olive oil

Roast fish in pans for 4 minutes each side 

Remove onto a tray and then add the dune spinach to the same pan and wilt 

PLATING

Place salad on the plate 

Top with roasted fish and dune spinach 

Dress with any pan juices from the fish 

PRUNE SOUFFLE

METHOD:

Brush shuffle moulds with soft butter in an upward motion and dust with castor sugar then place in the fridge

 

 CREME PATISSERIE:

Warm milk in a large pot

Mix butter and flour in food processor until sea-sand like texture

When the milk is warm, whisk in the flour and butter and cook over a medium heat for 10 minutes, whisking constantly

Remove from heat and whisk in the egg yolks, beat for 3 minutes then decant into a container and set aside

PRUNE PUREE:

In a saucepan, cover prunes with boiling water

Bring to a simmer and cook for about 15 minutes

Purée and pass through a sieve

FINISHING:

Make meringue by beating egg whites in a stand mixer with the whisk attachment

Slowly pour in the sugar  

Beat to form stiff peaks

Mix together crème patisserie and prune puree

Whisk half the meringue into the prune and creme patisserie mixture 

Fold in the remaining half of the meringue with a spatula as not to knock any air out  

Pour into buttered soufflé dishes

Bake at 180 degrees Celsius for 13 minutes

Serve immediately

 

INGREDIENTS:

50g crème patisserie per soufflé:

1.5L milk

188g butter, cold cubes

312g flour

8 egg yolks

25g prune purée per soufflé:

250g pitted prunes

1 cup boiling water

MERINGUE:

250g egg whites

500g castor sugar

© 2018 by Neill Anthony Private Chef Team

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