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