ULTIMATE BREAKFAST PORRIDGE
INGREDIENTS:
2 tablespoons butter
1 cup rolled oats
2 cups almond milk or dairy milk
1 cinnamon stick
2 tablespoons runny honey, plus extra to serve
Salt, to taste
1 cup coconut milk
1/4 cup chia seeds
1 cup selection of nuts and dried fruit, finely chopped
Fresh fruit, to serve
1 lime
METHOD:
Heat butter in a pan and add oats
Toast the oats for about 3 minutes
Add the milk and cinnamon stick and cook for about 5 minutes
Add honey and season
When the oats are swollen and all the liquid has been absorbed, spoon into a serving bowl
In another pot, heat the coconut milk and add the chia seeds
Cook for a few minutes then turn off the heat and leave to swell
Toast the nuts and dried fruit in a dry pan over low heat 5 minutes
Top oats with dried fruit and nuts, fresh fruit and dollops of chia seeds
Finish the dish with a drizzle of honey and a squeeze of lime
QUAIL, CABBAGE, POTATO
METHOD:
QUAIL
Keep the quail crowns in shape by stuffing the cavities with paper towel
Brown quail legs in a pan, add the shallot and garlic
Cook for 5 minutes
Cover with chicken stock and braise for about 45 minutes
Remove from stock
Allow to cool to room temperature
Pick off meat and set aside for later
Reduce braising liquid to form a sauce
Set aside for later
In a large pot of simmering salted water, poach quail crowns, four at a time, for 6 minutes
Remove and place onto drying rack to dry
RED CABBAGE
Finely slice red cabbage on mandoline
In a large oven-proof pot, melt sugar over medium heat
Add cinnamon and wine or port and bring to the boil
Add cabbage, season with salt and pop garlic cloves on top
Place a lid on it and place it in a warm oven
Braise for about 60 minutes checking every 20 minutes
Place it back on the stove top and cook until the moisture has reduced and the sauce is thick and syrupy
Pop garlic out of its skin
Mix through and set aside until needed
POTATO MOUSSE
Warm potato puree in a large pot
Add in milk are cream then check seasoning
The mousse should now be a pouring consistency
Pour into an espuma gun, charge with 3 chargers and keep warm
FINISHING
Season the quail and roast in a hot pan for 3 minutes on each side
Turn the quail onto its back then add the butter to the pan, baste the cavity with the foaming butter for 3 minutes then remove onto testing rack and rest for 5 minutes before removing the breasts
Return the pan to the heat and coo the leg meat for 3 minutes
PLATING
Heat the cabbage and fold the leg meat through
Place in the middle of the plate
Top with the breasts
Serve mousse on the side and glaze the breasts with hot braising liquid
INGREDIENTS:
QUAIL
8 quail crowns, legs reserved
1 shallot, halved
1 head garlic, halved
1L chicken stock
400g-potato purée
200ml milk
200ml cream
Olive oil, for frying
Salt, to taste
4 tablespoons butter
RED CABBAGE
4 baby red cabbages or 1 large red cabbage
1 brown cup sugar
1 cinnamon stick
½ bottle red wine or port
Salt, to taste
4 garlic cloves, skins on
FINISHING
Heat potato purée, adding milk
Pour into espuma gun
Gas with two charges
Keep in a warm place until plating
Heat a non-stick pan on medium heat
Season quails, add oil and roast off quail crowns, 4 at a time, to achieve nice colouration
Add butter and baste quails with foaming butter, making sure you spoon the hot foaming butter into the quail cavities leave to rest
Remove breasts with a sharp knife and leave to continue resting
Re-heat leg meat in reduced braising liquid
Plate and serve with cabbage and potato foam
TORTELLINI, PEA, SEA BASS
INGREDIENTS:
LINE FISH
120g line fish per person (sea bass)
Butter, for frying
PASTA
550g flour
6 egg yolks
4 whole eggs
Olive oil
1 egg for egg wash
FISH MOUSSE
300g trimmings/excess fish for mousse
250ml cream
1 bunch chives, chopped
Squeeze of lemon juice
PEA MAYONNAISE
2 hard-boiled eggs
Juice of 1 lemon
2 cups olive oil
Salt, to taste
1/2 cup pea purée
PEA DRESSING
500ml fresh peas
2 shallots, finely chopped
1 cup jalepeño-flavoured olive oil
Salt, to taste
2 tablespoons chives, chopped
1 tablespoon fresh mint, chopped
Juice of 1 lemon
METHOD:
PASTA
Put flour into food processor
In a separate bowl, whisk together yolks, eggs and olive oil
Start food processor and slowly add egg mixture until the mix resembles breadcrumbs
Remove and knead for 5 minutes until is it a smooth ball
Wrap tightly in cling film and refrigerate for 1 hour
FISH MOUSSE
In blender, blitz fish trimmings with cold cream
Remove and place into clean, cold metal bowl
Mix in chives and lemon juice
Put into piping bag and chill until needed
TORTELLINIS
Roll out pasta through pasta machine until thinnest setting
On floured surface, cut with ring cutter
Cover with cling film
Mix an egg with a little bit of water in a small bowl and brush the top half of each pasta disc with egg wash
Pipe on mousse and form tortellinis by folding each disc in half, pressing the sides together and then bringing the two ends together in the middle
Blanch in boiling salted water for 30-45 seconds
Remove and plunge into iced water then remove onto a tray
Set aside until needed
PEA MAYONAISSE
Process the eggs and lemon juice in a food processor
Add the oil in a thin stream
Season
Fold through the pea purée
Pour into a squeeze bottle and set aside
PEA DRESSING
Blanch peas and drain into a bowl
Add shallots
Mix in jalapeño olive oil and salt
Add chives and mint
Set aside
Add lemon juice just before serving
FINISHING
Fry line fish in a non-stick pan in foaming butter for 4 minutes each side then remove onto a tray
Mix pea shoots through pea vinaigrette and place onto plate
Top with cooked fish
Drop tortellini into boiling water for 1 minute
Remove and drain
Place onto cooked fish and serve with a drizzle of brown butter from the fish pan
RUSTIC CHOCOLATE, MACARON
METHOD:
MACARON
Combine icing sugar and almond flour in bowl
Add a squeeze of lemon juice and a small dash of the egg whites and mix well
Heat castor sugar and water to 118 degrees Celsius
Whisk remainder of egg whites to form soft peaks
Slowly pour in melted sugar
Beat meringue mix until cool
Vigorously beat in ½ meringue mix into almond-flour mix to form a paste
Fold in remainder of meringue mix
Pipe onto non-stick mat or greased parchment paper. Leave to dry for 2 hours
Bake at 160 degrees Celsius for 12 minutes, turning tray half way through baking time
Remove from oven and leave to cool
INGREDIENTS:
MACARON
250g icing sugar
250g almond flour
Squeeze of lemon juice
200g egg whites
450g castor sugar
30ml water
Juice of 1 lemon
MOUSSE
300g dark chocolate
100g castor sugar
4 egg yolks
250ml soft-whipped cream
4 egg whites
MOUSSE
Melt chocolate in a bowl over gently simmering water
In a separate bowl, mix castor sugar and egg yolks until white and fluffy
Add the egg mixture to the melted chocolate there fold in the whipped cream
Whisk egg whites to soft peaks and fold into mixture
Place into piping bag and refrigerate
FINISHING
Pipe mousse onto macaron discs
Sandwich together
Plate and serve