DUCK EGG, ASPARAGUS, PARMESAN

INGREDIENTS:

6 -7 asparagus spears

2 tablespoons olive oil, plus extra for frying

Squeeze of lemon juice

Salt, to taste

1 shallot, finely sliced

1 red chilli, chopped

Butter, for frying

1 duck egg

1 clove garlic. peeled

Baby salad leaves

Parmesan shavings

Toasted ciabatta (optional) 

METHOD:

With a peeler, shave the asparagus into a large bowl

Drizzle with olive oil and a squeeze of lemon

Season with salt and set aside

Add shallot and chilli

For the duck egg, heat a nonstick pan to medium heat

Add olive oil and knob of butter 

As soon as the butter starts to foam, crack in the duck egg

Reduce temperature

Cook for 2 minutes, basting with the foaming butter

For the last 10 seconds, drop in the clove of garlic

Remove from the heat

Add the mixed salad leaves to the asparagus mixture and toss

Pile leaves and asparagus on a plate

Top with duck egg

Top with parmesan shavings

Serve with ciabatta (optional)

TOMATO, MELON, PARMESAN

METHOd:

TARTARE

Mix ingredients in a bowl and season with salt

Place in colander over bowl and leave to drain excess moisture for an hour 

PARMESAN CRISP 

Finely grate Parmesan onto non-stick baking mat

Bake at 180 degrees for around 15 minutes or until crisp, remove and allow to cool 

GRANITA 

Place all the ingredients in a large mixing bowl and leave to infuse in the fridge overnight

Blend, pass through a fine sieve and season with salt and pepper  

Pour into a freezer-safe container, cover and freeze 

FINISHING 

Remove frozen granite from freezer to soften slightly

Scrape a bit off the top and add to 1/2 cup unfrozen gazpacho

Warm and reduce slightly

Whisk olive oil into liquid to form a dressing 

Scrape granita with two forks to form crystals and then store in freezer until needed  

Shape tartare onto each plate with a ring cutter

Serve with a scoop of fresh whipped goat’s cheese, finely grated semi-hard goat’s cheese, gazpacho dressing, shards of Parmensan crisp and scraped granita

Finish the plate with a drizzle of olive oil

INGREDIENTS:

TARTARE

1/2 very ripe spanspek (orange flesh), peeled, deseeded and diced

8 plum tomatoes, blanched, peeled, deseeded and diced 

1 red medium-heat chilli, finely diced 

10 deseeded black olives, finely chopped

25ml Olive oil

Salt, to taste 

 

PARMESAN CRISP

150 g Parmesan cheese

GRANITA

1 bunch basil, chopped

1 bunch coriander, chopped 

1 cup olive oil 

10 tomatoes halved

2 red onions, quartered 

1 celery stick, roughly chopped

1 cucumber, roughly chopped 

1L tomato cocktail juice

Salt and pepper, to taste

TO SERVE

Olive oil, for dressing and drizzling

200g fresh whipped goat’s cheese

100g semi-hard goat’s cheese 

LAMB, ZUCCHINI, YOGHURT

INGREDIENTS:

2 tablespoons smoked paprika 

1 tablespoon cumin

1 tablespoon fennel seeds 

1 tablespoon ground coriander

1 tablespoon Dijon mustard 

100ml olive oil 

1L double-cream yoghurt

1 springbok leg off the bone 

10 cloves garlic, crushed 

Juice and zest of 1 lemon, for baste, plus extra juice of 1 lemon

125g butter, cubed 

Salt, to taste

AUBERGINE PURÉE

4 aubergines 

Salt, to taste

TOMATO CHUTNEY

2-3 tablespoons olive oil 

1 shallot, finely chopped 

1 clove garlic, crushed 

1 red chilli, chopped 

1 tablespoon brown sugar

1 tin chopped, peeled tomatoes 

1 tablespoon red-wine vinegar 

Salt and freshly ground pepper, to taste

RATATOUILLE

2 red peppers, diced 

2 yellow peppers, diced 

Olive oil, for frying

3 cloves garlic, skins on

2 thyme stalks

Salt, to taste

6 large courgettes, cut in half and then into quarters

1 bunch mint, chopped

100ml olive oil

TO SERVE 

Wilted baby spinach 

METHOD:

SPRINGBOK

Mix paprika, cumin, fennel, coriander, mustard, olive oil and yoghurt in a

bowl to form marinade

Pour the marinade over the springbok and rub it all over

Leave overnight to marinade

In a blender, mix together garlic, lemon juice and zest and olive oil. Set aside to use as baste.

AUBERGINE PURÉE 

Preheat the oven to 200 degrees Celsius 

Score the aubergines, place on a roasting tray and roast for 30 minutes or until tender

Scrape all the flesh out of the skins while the aubergines are still warm and drain off the extra moisture through a colander

Season well with salt 

Purée until smooth and set aside

TOMATO CHUTNEY 

Sauté the shallot and garlic in olive oil for about 5 minutes

Add the chilli and sugar and mix

Add the tomatoes and cook down for about 10 minutes

Add vinegar

Add tomato trimmings from tomato tartare in recipe 1 if you have and cook for a further 20 minutes

Season well and set aside

FINISHING

Warm the tomato chutney

Get a large pan smoking hot, add olive oil. Brush excess marinade off the springbok, leaving a layer of marinade and carefully lay down in the hot pan

Cook, in batches , for about 6 minutes on each side

Place in a hot oven for 6 minutes, remove 

Leave to rest in the roasting tray

Add cubed, cold butter to the last batch as it’s finishing, to deglaze the pan

Remove the last springbok and add the juice of a lemon to the pan juices, along with 1/2 the basting sauce and a few dollops of the yoghurt marinade

Strain over the resting springbok and set aside

Sauté red and yellow peppers in olive oil, garlic and thyme for about 3 minutes

Season with salt and tip onto a roasting tray to stop the cooking process

Heat a griddle pan with olive oil and toss in courgettes, seasoned with salt, and grill flat sides down until charred all over 

Mix mint, salt and 100ml olive oil in a bowl

Toss the courgettes through this mix

To serve, add a dollop of aubergine purée to each plate 

Mix the sautéed peppers through the tomato chutney and spoon a generous tablespoon onto each plate

Slice the springbok across the grain and plate

Finish with courgettes, wilted baby spinach and a drizzle of olive oil

MERINGUE, LEMON, CURD

FINISHING
MERINGUE

Place egg whites into stand up mixer bowl and start whisking at high speed then add lemon juice 

As it climbs up the side of the bowl slowly add in the sugar 

Beat until glossy

Place in a piping bag

TO PLATE

Sprinkle crumb over the base of the bowl

Pipe lemon curd onto the crumb 

Top with broken raspberries

Pipe on a meringue swirl

Blowtorch and serve

method: 

LEMON CURD

Add egg, yolks, castor sugar, lemon zest and juice in a metal bowl over a pot of simmering water, whisking until thick

Remove from heat

Whisk in butter until incorporated

Pass through a sieve

Put into a piping bag

Set aside until needed 

CRUMB 

Blitz biscuits to crumb

Mix with basil leaves

Set aside until needed

INGREDIENTS:

LEMON CURD

3 whole eggs

6 egg yolks

175g castor sugar 

Zest of 4 lemons 

Juice of 4 large lemons 

70g butter, cold, diced

 

MERINGUE

200g egg whites 

250 g castor sugar 

juice of 1 lemon

 

TO PLATE

200g store-bought oat biscuits, crushed 

20 leaves Thai basil, finely chopped

1 punnet fresh raspberries 

© 2018 by Neill Anthony Private Chef Team

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