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

© 2018 by Neill Anthony Private Chef Team

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