JAFFLE, TUMERIC, CULTURED CREAM

INGREDIENTS:

3 slices fresh white bread

Butter, soft, for spreading and frying

Leftover shepherd’s pie mince (lamb is preferable), cold around 100g per portion

3 slices cheddar 

1/2 shallot, sliced 

Salt, to taste 

1 teaspoon turmeric

100g double-thick yoghurt 

Chopped coriander leaves 

METHOD:

Brush all three slices of bread with butter on both sides 

Place mince on the first slice, top with a second slice of bread, top with cheese and more mince and place the last slice of bread on top

Melt some butter in the jaffle iron and lay the jaffle down in the iron

Pinch it closed

Toast until golden and warmed through, around 4 minutes per side

Set aside, leaving in the iron to keep warm

Toss the sliced shallot with a generous pinch of salt

Add turmeric, yoghurt and coriander leaves and mix well

Carefully take the jaffle out of the jaffle iron, chop off the burnt edges and mix them into yogurt sauce

Plate jaffle and serve with sauce

TUNA KIMCHI, WASABI MAYO

METHOD:

Place olive oil, salt, vinegar, sugar, chilli paste and sesame seeds in a large mixing bowl and mix well

Add the baby bok choi and toss to coat every nook and cranny

Press down and wrap well with cling film

Place in a kitchen cupboard overnight

MAYO

Blend the eggs and lemon juice in a food processor

Add the oil in a thin stream

Season with salt 

Divide the finished mayo in half 

Mix coriander pesto into the one half and mix sriracha sauce into the other half

Decant into separate squeeze bottles and set aside

FINISHING

Trim tuna loin, setting the belly aside

Cut the loin in half, careful to create 2 equal-sized pieces

Roll tuna in salt and pepper

Sear in olive oil in a smoking-hot pan 

Remove tuna, allow to cool 

Cut into 1cm-thick slices

Plate with sriracha and coriander mayo

Top with marinated baby bok choi 

INGREDIENTS:

1/4 cup olive oil, plus extra for searing 

4 tablespoons salt

1/2 cup white-wine vinegar

4 tablespoons sugar

2 tablespoons red Korean chilli paste

2 tablespoons black sesame seeds 

10 heads baby bok choi, halved, quartered and rinsed

Loin of tuna, 80g per person 

Salt and pepper, for coating

Coriander pesto 

4 medium hard-boiled eggs (boil for 5 minutes)

Juice of 1 lemon 

2 cups olive oil

Salt, to taste

2 tablespoons sriracha 

2 tablespoons coriander pesto

GADO GADO

INGREDIENTS:

GADO GADO DRESSING:

1 cup smooth peanut butter

8 cloves garlic

1 thumb ginger, peeled

2 Thai chillies 

Juice of 3 limes

3 tablespoons fish sauce

2 tablespoons soy sauce

2 teaspoons tamarind paste

2 tablespoons sriracha/hot sauce

2 teaspoons sugar

1 bunch coriander, roughly chopped 

1 bunch mint, roughly chopped 

GADO GADO:

1 Japanese radish, peeled and sliced

12 Brussels sprouts, finely sliced

4 baby heirloom carrots, shaved 

6 baby candy-stripe beetroots, shaved

1.5 cups fresh peas, blanched

1 head fennel, sliced on mandoline

1 bunch red spring onions, sliced

Radiccio leaves, for garnish

METHOD:

GADO GADO DRESSING:

Place all dressing ingredients in a blender and blitz until smooth

Check seasoning and adjust

Pour into a jar and set aside

GADO GADO:

Pour dressing into large bowl 

Add all vegetables excluding the radicchio leaves  and mix well 

Leave to marina for 20 minutes 

BEEF, BEETROOT, SWEETCORN

INGREDIENTS:

12 baby beetroots 

1 head of Garlic cut in half

1.6kg beef fillet (to allow for 200g medallion per person)

2 tablespoons sumac

1 teaspoon garlic powder

Salt and pepper, to taste

Olive oil, for frying 

Butter, for frying

Garlic, chopped

Thyme, chopped

24 asparagus

SWEET CORN PUREE:

125g butter

500g frozen sweetcorn 

Salt, to taste 

METHOD:

Place the beetroot and garlic in a pot, cover in water and simmer until cooked

Peel as soon as it’s cooked then cut into quarters and season 

Set aside

SWEET CORN PUREE:

Melt 100g of the butter in a large saucepan

Add the sweetcorn and season with salt

Put the lid on and leave to cook for about 30 minutes

Blend until smooth, adding the last dollop of butter while blending

Set aside

BEEF

Season beef fillet with sumac and garlic powder

Roll each fillet tightly in cling film and set aside until needed

Cut into 200g portions, keeping the cling film in tact

Heat a large pan with olive oil 

Add the beef to the pan, letting them form a crust whilst removing the cling film

Add butter to the pan and  roast in foaming butter, garlic and thyme for about 4 minutes each side, basting continuously 

Remove from pan, pouring over roasting butter and rest for 15 minutes

Return the beef pans to the stove and roast the asparagus over a high heat for 2 minutes 

PLATING

Warm sweet corn puree and place in the middle of the plate 

Slice beef and place onto of puree

Finish with asparagus and beetroot 

Serve salad on the side  

 

PEAR TARTE TATIN

INGREDIENTS:

20 pears, peeled, halved and de-cored

500ml crème fraîche

2 vanilla pods

600g castor sugar

300g butter

2 cinnamon sticks 

2 sheets puff pastry (all butter)

METHOD:

PRE-PREP:

Place pears onto tray lined with kitchen towel. Leave in fridge uncovered for 2 hours

Scrape vanilla pods into crème fraiche

Set aside in fridge 

TART AU TAN 

Preheat oven to 220 degrees Celsius

To make caramel, place castor sugar in a pot over medium heat and melt gently until golden

Whisk in cold butter

Pour caramel into cooking/serving pans

Arrange pears in caramel, packing fairly tightly. Place cinnamon sticks in between the pears

Cut puff pastry into discs that fit the widest edge of your pan 

Cover with puff pastry, tucking in edges

Poke a hole in the pastry

Bake for 45 minutes 

To serve, tip onto plate/board, cut into four portions and serve with vanilla crème fraîche

© 2018 by Neill Anthony Private Chef Team

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