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

© 2018 by Neill Anthony Private Chef Team

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