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