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

© 2018 by Neill Anthony Private Chef Team

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