PRAWN, WATERMELON, SESAME

INGREDIENTS:

Olive oil, for frying and seasoning

8 good-sized prawns, deveined, butterflied

Salt and pepper, to taste 

1 red chilli, split 

Handful of cubed, deseeded watermelon 

Juice and zest of 1 lime 

1 bunch parsley, chopped 

1 bunch mint, chopped 

1 bunch coriander, chopped 

50g toasted cashews, chopped

METHOD:

Heat a non-stick pan with a splash of olive oil

Coat the prawns in oil and add to the hot pan

Season with salt and pepper and add chilli and watermelon

Saute at high heat for 30 seconds 

Add lime juice and zest then toss through the herbs to wilt for 30 seconds 

Remove onto plate

Garnish with cashews

SCALLOP, RADISH, CURRY

METHOD:

Cook grated cauliflower in 200g butter until soft 

Remove and put into a blender and blitz 

Add white chocolate and blend until smooth

Remove and pass through a sieve

Set aside to reheat later 

Mix curry powder and 1 tablespoon salt together

Toast in pan

Set aside 

INGREDIENTS:

2 heads cauliflower, grated

200g butter, plus extra for toasting and basting

100g white chocolate 

1 tablespoon curry powder

1 tablespoon salt, plus extra to taste

8 macadamia nuts

3 tablespoons butter

1/2 cup chilli olive oil

Juice of 2 lemons 

8 radishes, sliced on a mandoline 

16 large scallops

Olive oil, for seasoning and frying

Pea shoots 

Heat butter in a pan, add macadamia nuts and toast in the foaming butter 

Set aside to use later 

Make a vinaigrette by mixing the chilli olive oil, salt and lemon juice

Add the radishes and mix well 

Season scallops with curry salt and drizzle with olive oil 

Add olive oil to a non-stick pan

Sear the scallops for 20 seconds on each side

Add a knob of butter and baste the scallops well.

Remove from pan 

FINISHING

Plate scallops with cauliflower topped with finely grated macadamia nuts

Top with pea shoots 

SNAILS, BEEF, PARSLEY

INGREDIENTS:

Olive oil, for frying and drizzling

Salt and coarse pepper, to taste

3kg beef short rib

5 heads garlic, whole 

2 shallots, halved

A few sprigs rosemary 

A few sprigs thyme 

2L hot veal stock 

2 bunches flat-leaf parsley

1 loaf ciabatta, torn into rough chunks

2-2.5kg centre-cut beef fillet

48 snails (6 per person), washed and drained, chopped 

METHOD:

PRE-PREP

Heat oil in a large pot

Season and sear short rib in a large pot, in batches

Add 1 head garlic (halved), shallots, rosemary and thyme to the pot

Add all the short rib, including all the pan juices into the pot 

Add enough veal stock to cover

Braise for 4 hours

Remove short rib from the liquid and place on a tray to rest

Removing any grit and bones 

Reduce braising liquid to a glaze 

GARLIC-AND-PARSLEY PASTE 

Wrap remaining garlic heads individually in tin foil 

Bake in oven at 160 degrees Celsius for 2 hours

Remove and squeeze out garlic while warm 

Chop parsley and mix into garlic paste

Add a drizzle of olive oil and mix 

Set aside

FINISHING

Heat a non-stick pan with olive oil

Fry ciabatta chunks until crisp

Season fillet well with salt and pepper

Get two pans smoking hot and add a drizzle of olive oil

Add the fillet and sear, 3-5 minutes on each side or until golden

Place fillets in a hot oven for 8 minutes 

Remove from the oven and leave to rest 

Portion the short rib into blocks (keep aside off-cuts or little pieces that fall off the bone)

Heat a non-stick pan over medium heat 

Add olive oil and snails and sauté for 1 minute 

Add a generous amount garlic-and-parsley paste, coat snails and remove from pan

Reheat croutons in the oven, then stir through a tablespoon of garlic-and-parsley paste

Cook the short rib off cuts in olive oil to crisp up

PLATING

Slice beef fillet and place onto plate 

Arrange short rib, snails and croutons around the beef

Top with sauce  

GREEN TEA SPONGE, ICE CREAM

METHOD:

PRE-PREP
SPONGE

Preheat oven to 170 degrees Celsius

Add tea leaves to flour together, set aside 

Cream castor sugar and butter together, then add half the flour mixture and 1 egg, beating until smooth 

Add remainder of the flour mixture and the other eggs, and beat until smooth 

Mix in the milk

Pour into a greased, lined baking tray

Bake for 25 minutes, testing with skewer

When cooked, remove from oven and set aside to cool 

Once cooled, cut into squares and set aside for later 

 

ICE CREAM

Heat rice milk and cream 

Add castor sugar to egg yolks and whisk until pale 

Pour milk and cream mixture into yolk and sugar mixture

Return to a medium heat

Stir continuously until mixture coats the back of a spoon 

Remove from heat

Pass through a sieve into a bowl

Chill until needed 

FINISHING

Toast cake cubes in a hot oven for about 10 minutes 

Blend dry ice into a powder, using a food processor

Put chilled ice-cream custard into a mixer

Whisk on medium speed, spooning in dry-ice powder 

Increase speed as ice cream sets 

Serve on top of cubed green-tea sponge

INGREDIENTS:

SPONGE

10 green-tea bags, leaves removed

500g self-raising flour

250g castor sugar 

250g soft butter

4 whole eggs

1 teaspoon cinnamon 

30ml milk

ICE CREAM

250ml rice milk

250ml cream 

200g castor sugar

12 egg yolks 

1kg dry ice

 

 

© 2018 by Neill Anthony Private Chef Team

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