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