SOCCA, FRIED EGG, BACON

INGREDIENTS:

1 tin chickpeas, drained

2 tablespoons olive oil

2 tablespoons cake flour

2 tablespoons chickpea flour

2 eggs

80 ml Maple syrup 

Salt to taste

5 slices streaky bacon 

Baby gem-lettuce leaves

cold diced butter 

METHOD:

In a blender, blend chickpeas with olive oil to form a loose paste for the socca

Add the cake flour, chickpea flour and one egg

It should resemble runny custard

Add an extra drizzle of olive oil if it’s too thick 

Add a drizzle of maple syrup and salt to taste

Heat two pans

Fry bacon until crisp

Add maple syrup and butter to form a glaze

Set aside

In the other pan, ladle socca mixture in fry for 30 seconds 

Turn and fry for another 10 seconds

Remove from pan and place onto plate/board

Add oil to the pan

Fry the other egg until crispy edges form but the yolk is still runny

Pop lettuce through the hot bacon pan

Top pancake with lettuce leaves, bacon and crispy egg

CEVICHE, AVO, CRISPY ONION

METHOD: 

CEVICHE

Mix together the ingredients

Set aside to marinade for about 1 hour 

AVO PUREE

Blend avocado in a blender

Add other ingredients and blend

Add a tiny amount of water to get a smooth purée consistency

Decant into squeeze bottle and refrigerate until needed 

TOBACCO ONIONS 

Sprinkle the onions with cornflour and deep fry until crisp

Remove, drain on paper towel, season and set aside

Plate and serve 

PLATING

Place the ceviche in the middle of the plate 

Top with puree and onions 

INGREDIENTS:

CEVICHE

1kg yellowtail fillets, small dice

2 red onions, diced

2 red chillies, chopped

Juice of 3 limes

Juice of 1 orange

3 tablespoons olive oil

Salt to taste

20 leaves mint, chopped

1 bunch coriander, stalks and leaves chopped 

AVO PURÉE 

Flesh of 2 avocados

Juice of 1 lemon

1 tablespoon wasabi paste

Salt to taste

2 tablespoons water

TOBACCO ONIONS 

Cornflour

3 onions, peeled and sliced on mandoline

Oil for frying 

RICOTTO, HONEYCOMB, CARROT

INGREDIENTS:

500g ricotta

olive oil

2 tablespoons fennel fonds, chopped 

40 heritage carrots, mixed colours

2 cloves garlic, crushed

Butter  

HONEYCOMB 

325g castor sugar

80g liquid glucose

60g honey

100ml water

1 cup salted peanuts

12g bicarbonate of soda

1 teaspoon sea salt

METHOD:

HONEYCOMB

In large pot over medium heat, place sugar, glucose, honey and water 

Bring up to 155 degrees Celcius

Add peanuts and bicarbonate of soda

Tip out onto a non-stick mat, sprinkle with salt and leave to set

Once set, chop into chunks

RICOTTO

Mix olive oil and fennel fonds through ricotta and set aside 

CARROTS

Blanch carrots in boiling water for about 3-5 minutes and refresh in ice water

FINISHING

Roast whole carrots with garlic in foaming butter in pan

Remove pan from heat and set aside to cool to room temperature

PORK BELLY, FENNEL, APPLE SLAW

INGREDIENTS:

1 pork shoulder and 2 pork bellies 

Salt to season

1/2 cup olive oil 

10 cloves garlic, chopped 

1 big bunch of time Thyme to make a thyme basting brush

2 bulbs fennel, finely sliced

2 green apples, finely sliced

2 bunches chives, chopped

Crème fraîche

CHIMICHURRI

3 bunches parsley, leaves only

40 mint leaves

2 onions, finely chopped 

200ml white wine vinegar

200ml boiling water

METHOD:

Season the pork well with salt 

Make a basting sauce with olive oil and garlic

Make a basting brush with lots of thyme 

Cook pork on hot coals for 2-3 hours, basting and turning every hour  

SLAW

Mix fennel, apples and chives with crème fraîche to form a slaw

Set aside

CHIMICHURRI

Chop herbs finely

Mix with onions

Add vinegar and water

Leave to stand until needed

FINISHING

Plate pork and serve with slaw and chimichurri on the side

 

CHOCOLATE MALLOW SMORES

INGREDIENTS:

16 digestive biscuits

MALLOWS

40g gelatin powder

200ml water

312 ml castor sugar

500g glucose

75g honey

1/2 teaspoon vanilla paste

Cornflour for dusting 

Icing sugar for dusting 

DIPPING SAUCE

200g chocolate

200ml cream

2 tablespoons cognac/brandy

Pinch of salt

METHOD:

MALLOWS

Combine gelatin, water and castor sugar

Melt over double boiler 

In a separate bowl, combine the glucose, honey and vanilla

Carefully start beating the glucose mixture, slowly adding the gelatin mixture

Beat for about 15 minutes

Line a metal tray with parchment paper, cornflour and icing sugar

Pour mixture out onto tray

When set, cut out into rounds the same size as the digestives 

DIPPING SAUCE

Break chocolate into pieces and put into a bowl over a double boiler to melt

Heat cream and pour over chocolate

Stir until chocolate has melted

Stir in the liqueur, add a pinch of salt and set aside until needed

FINISHING

Toast disc of mallow and sandwich between digestives

Serve with dipping sauce

© 2018 by Neill Anthony Private Chef Team

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