ANGEL FISH, COUSCOUS, TOMATO
INGREDIENTS:
120g sustainable line fish
100g couscous
1 tablespoon olive oil, plus extra for frying
Salt and pepper, to taste
Tabasco sauce, to taste
1 tablespoon tomato paste
50ml Jalepeño-flavoured olive oil
200ml hot chicken stock
Squeeze of lemon juice
1-2 tablespoons butter
1/2 red onion, finely diced
5 cherry tomatoes, quartered
Handful of basil leaves
METHOD:
Place fish on paper towel to remove excess moisture
Mix couscous, olive oil, salt, pepper, Tabasco sauce, tomato paste and jalapeño-flavoured olive oil in a mixing bowl
Pour hot chicken stock over and cover with cling film
Set aside for 15 minutes (Half way through, mix with a fork to loosen, re-cover and set aside to continue steaming)
Add a squeeze of lemon juice before serving
Heat a non-stick pan on medium-high heat
Add olive oil
Fry fish for 3 minutes on each side
Add butter for the last minute of cooking and baste
Remove from pan and pour excess butter over fish
Mix diced onions, cherry tomatoes, basil and seasoning in a bowl
Stir through the couscous
Pile onto a plate, top with fish and pan juices, and serve
CELERIAC, PEAR, WALNUT
METHOD:
Preheat oven to 180 degrees Celsius
Add flour, salt and thyme to a food processor
While the motor is running, add enough water to make a stiff pastry
Roll into a ball
Divide into 4 balls and roll each ball out until about 5mm thick
Peel the celeriac (keep the skins for later) and cover in pastry, trimming the excess pastry and squeezing the ends together to make sure it sticks together and the whole celeriac is covered
Place on a baking tray and bake for 45 minutes
CELERIAC PUREE
Cook the celeriac skins in the cream and chicken stock
Add butter, blend and season
Spoon into a squeeze bottle
INGREDIENTS:
1kg flour
1kg salt
1 bunch thyme
Water, to mix
4 small celeriac
1/2 cup cream
1/2 cup chicken stock
2 tablespoon butter
250g castor sugar
500g walnuts
Salt, to season
2-3 pears
Olive oil, to season
200g gorgonzola
Wild chive flowers, for serving (optional)
WALNUT CARAMEL
Melt castor sugar in a pot to make caramel
Add the walnuts and stir through
Lay onto a non-stick sheet, season with salt and leave to harden. Set aside
When set, break up with a knife and chop
Remove celeriac from oven and leave in salt crust to rest for another 20 minutes
FINISHING
Peel and slice pears and toss in olive oil and salt
Crack open salt crust, remove celeriac, slice and mix in with pears
Assemble pears, gorgonzola, celeriac and walnut caramel onto the plate
Dot puree onto salad
Serve with wild chive flowers (optional)
BAVETTE, POTATO, RADISH
INGREDIENTS:
2kg bavette (Skirt steak)
2 tablespoons grain mustard
Salt and pepper, to taste
3-4 tablespoons olive oil
5 large baking potatoes
500g sea salt
300ml cream
400g butter
2 tablespoons sugar
1 tablespoon salt
1/4 cup white vinegar
2 tablespoons water
2 black radishes, sliced very thinly on mandoline
4 white onions, peeled and quartered (keep root intact)
Olive oil, for drizzling
20 Asparagus spears, stem peeled, blanched
400g purple string beans, blanched
Splash of milk
Melted butter, for tossing
METHOD:
Rub steak with mustard, salt, pepper and olive oil and set aside to marinade
Bake potatoes in a pre heated oven at 180 on a bed of sea salt until soft
Bake the bavette at 100 degrees Celsius for 1 hour then remove and set aside
Heat cream with ½ the butter
Scoop steaming potato flesh out of its skin and place in ricer
Push through into warm cream
Return to medium heat and whisk in remaining cold butter
Season and set aside, cover with a butter paper if you have
Place empty skins onto baking tray and return to oven for another hour
When dry, blend in food processor with a tablespoon of salt to form a potato salt
Set aside for later use
Heat the sugar, salt, vinegar and water until just simmering
Remove from heat and pour over the black radishes to pickle
FINISHING
Place onions in microwave-proof dish
Drizzle with olive oil and season
Clingfilm and microwave for 4 minutes
Remove, shake, re-oil and microwave for another 4 minutes
Set aside for at least 10 minutes before removing cling film
Heat 2 non-stick pans with a drizzle of olive oil
Sear bavette for 4 minutes on each side, until you have a crust
Set aside
Add raw asparagus to steak pan and cook for 30 seconds, then add the blanched beans
Reheat potatoes, adding a splash of cold milk
Toss asparagus through melted butter
Slice bavette across the grain
Plate bavette with potato salt, potato purée, pickled radishes, microwaved onions, asparagus and beans
RICE PUDDING, MANGO
INGREDIENTS:
5 Cardamom pods
4 cups milk
2 cups single cream, plus extra for adjusting
1 tbsp Vanilla paste
1 cup castor sugar
2 cups short-grained dessert rice
2 tablespoons brown sugar
Handful nasturtiums (for garnish)
METHOD:
Wash the rice until the water runs clear
Heat the milk, cream, vanilla and sugar in a large pot
Add rice and stir through
Cook over a low to medium heat for 12 minutes
Then cover the pot with a lid and place in the oven at 170 for an hour
Take the rice pudding out the oven and stir every 20 minutes
In the meantime, put mango purée into a large pot and heat to reduce to half
Remove from heat and add soaked gelatin
Place in a container and chill to form a jelly
Place crème fraîche in a bowl and mix in lime juice, icing sugar and 2/3 of the mango jelly
Pour into a piping bag and chill until needed
Remove lid and add a dash of cream to get it to the correct consistancy
Sprinkle with brown sugar and bake for another 20 minutes until golden crust forms
FINISHING
Plate rice pudding in bowls and top with mango mousse, garnish with nasturtiums