CRISPY CHORIZO, PINEAPPLE, RICE
INGREDIENTS:
100g chorizo, diced
Olive oil, for frying
1/2 pineapple, diced into small cubes
1 chilli, split in half
2 tablespoons white rice
2 tablespoons sesame seeds
Drizzle sesame seed oil
100g baby squid tubes and tentacles, cleaned
½ bunch mint, chopped
½ bunch coriander, chopped
Juice of 1 lime
METHOD:
Fry chorizo in pan until crisp
Remove and drain on paper towel
Set aside
Heat a clean, dry pan until really hot
Add pineapple and fast fry until golden
Add the split chilli for the last few seconds
Remove and set aside
Heat a clean pan and toast rice and sesame seeds until golden
Remove and crush with pestle and mortar
Set aside
Heat pan for squid
When pan is very hot, add a touch of olive oil and a drizzle of sesame oil and flash fry squid for about 30 seconds until done
Season
Add pineapple, coriander, mint and lime juice to squid
Place on plate/serving bowl
Scatter chorizo over the top
Sprinkle with toasted rice crumb and serve
BEETROOT, QUINOA, APPLE
METHOD:
Toast the quinoa in 2 tablespoons of the olive oil
Cover in boiling water, season and cook until it has soaked up all the liquid, then mix with a fork to fluff it
FINISHING
Toss in the beetroot, drizzle with lemon juice and remaining tablespoons olive oil
Mix apple matchsticks through quinoa and serve
INGREDIENTS:
250g quinoa
5 tablespoons olive oil
500g Boiling water, to cook quinoa
Salt, to taste
15 baby purple beetroots, boiled, peeled while warm, quartered
Juice of 1 lemon
5 Granny Smith apples, cut into matchsticks
PEARL COUSCOUS, PARSLEY, CHILLI
INGREDIENTS:
500g giant couscous
1/4 cup olive oil, plus extra to loosen couscous
1 litre boiling water
Salt, to taste
2 red chillies, chopped
6 whole roasted garlic cloves
1 bunch coriander, chopped
1 bunch parsley, chopped
METHOD:
Toss couscous in olive oil
Cover in boiling water, season and then cover with cling film
Leave to steam in warm area of the kitchen
FINISHING
Loosen the giant couscous with more olive oil, drizzle with lemon juice and add chopped chillies
Add in roasted garlic and fresh herbs
Serve
KING KLIP, FENNEL
METHOD:
Heat a large pan with olive oil and add the fennel and fennel seeds
Roast at 180 degrees Celsius for 35 minutes
Remove from oven
Set aside until needed
FINISHING
Season kingklip with salt and garam masala
Heat 2 non-stick pans, add olive oil
Sear kingklip for 3 minutes each side then add butter and baste for 2 minutes in the foaming brown butter
Serve kingklip on fennel in the same pan you roasted it in and spoon over butter from the fish pan
INGREDIENTS:
Olive oil, for frying
2-3 heads fennel, cut into 8s
2 teaspoons fennel seeds
Salt, to taste
1table spoon garam marsala
1 kg Kingklip fillets
Butter, for frying
LAMB CHOPS, POMEGRANATE
INGREDIENTS:
Olive oil, for frying
3 lamb racks
Salt, to taste
1 cup pomegranate seeds
3 cups double-cream yoghurt
1 bunch parsley, chopped
1 bunch coriander, chopped
1 red chilli, chopped
METHOD:
PRE PREP
Preheat oven to 180 degrees Celsius
Heat 2 pans with olive oil
Sear the lamb, fat side down, until golden
Season well and place in the oven for 10 minutes
Remove and rest for 15 minutes
Mix the yogurt, parsley, coriander and chilli together and place in a serving bowl ready to serve on the side
FINISHING
Carve and season lamb
Scatter the pomegranate seeds onto the serving plate
Serve the dip on the side
COURGETTE AND CHOCOLATE CAKE
METHOD:
CAKE
Preheat the oven to 180 degrees Celsius
Line and grease two 20cm springform cake pans
Beat eggs, sugar and oil until light and airy
Add vanilla paste
Add dry ingredients and mix well
Fold through zucchini
Pour equal amounts into prepared cake tins
Bake for 30-40 minutes or until a knife comes out clean
ICING
Whip the cream cheese until smooth
Fold through icing sugar and coffee
CARAMELISED WALNUTS
Slowly melt the sugar to form a caramel
Stir through the walnuts and a generous pinch of salt and cook for another 2-3 minutes
Tip onto a silicon mat and let it harden
Break into shards and roughly chop
SPUN SUGAR
Slowly melt the castor sugar until you get a dark caramel
Prepare a station by placing a pot with a long handle on a heat proof area
Dip two forks into the hot caramel and rapidly move the forks to and fro over the handle of the pot so that the handle catches the thin sugar shards
Working quickly, gently gather the sugar strands and bring them together
Rest on top of the cake and serve
FINISHING
Ice the first layer of cake, place the second cake on top and ice the top layer
Top with spun sugar
INGREDIENTS:
CAKE
5 eggs
2 cups brown sugar
1.25 cups vegetable oil
1 teaspoon vanilla paste
2 cups self-raising flour
1 teaspoon bicarbonate of soda
4 tablespoons cocoa powder
2 cups grated zucchini
ICING
500g cream cheese, room temperature
2 cups icing sugar, sifted
2 tablespoons super-fine ground coffee
CARAMELISED WALNUTS
1/2 cup sugar
100g walnuts
Salt, to taste
SPUN SUGAR
1 cup castor sugar