RUSTIC PANZANELA

INGREDIENTS:

Olive oil for frying and dressing

1 sprig thyme

2 cloves garlic

Leftover bread, torn into rough chunks

Salt and pepper, to taste 

Balsamic vinegar

1 punnet of heirloom tomatoes, cut into wedges

10 basil leaves, chopped

1 red onion, thinly sliced

1 green chilli, chopped

Crispy garlic chips

METHOD:

In a pan, heat a good amount of olive oil

Add thyme and garlic and fry gently to infuse

Add 1/2 the bread and toast, If necessary, add more olive oil

Season with salt

In a large bowl, mix the remainder of the bread, a good amount of olive oil and a splash of balsamic vinegar

Season with salt and pepper

Add the croutons, tomato wedges, basil and onion

Toss salad to mix

Top with chilli and garlic chips

POLENTA, PESTO, PARMA HAM

METHOD:

POLENTA

In a pot, infuse milk with garlic, thyme and salt, turning up the temperature without bringing it to a boil

Cook for 15 minutes

Remove and clingfilm, set aside for ½ an hour

Strain to remove herbs

Put back onto medium heat and whisk in polenta

Cover with lid and turn down to low heat

Cook until smooth, stirring every few minutes (if it needs thinning, add more milk so that the consistency is that of mashed potatoes)

When cooked, mix in butter and pecorino and set aside 

TOMATO AND VANILLA CARAMEL

Melt sugar with vanilla pod and a sprinkle of salt until quite dark

When caramelised, add half the tomatoes and stir to coat, being sure to keep some body to the tomatoes, as you don’t want a purée consistency

Cook for about 8-9 minutes

Pour into colander to remove excess liquid and remove the vanilla

Fold through remaining tomato concasse

Set aside

PESTO

Pop the garlic and salt in a food processor and blend

Add the rest of the ingredients and blend until smooth

Decant and set aside

CRISPY PANCETTA/LOCAL HAM/BACON

Place bacon/ham on racks and dry in oven at 140 degrees Celsius 45 minutes or crispy 

Remove from oven and put onto paper towel to drain

Set aside to serve with the polenta 

FINISHING

Plate and serve polenta topped with tomato concasse, pesto and pancetta

INGREDIENTS:

250g pancetta/local ham/bacon 

POLENTA: 

800ml milk

2 heads garlic, halved

1 bunch of thyme

Salt, to taste

200g polenta

150g cold butter, cubed

350g grated pecorino 

TOMATO AND VANILLA CARAMEL: 

200g castor sugar

1 vanilla pod

Salt, to taste

20 tomatoes, peeled, deseeded and diced

PESTO: 

3 cloves garlic, peeled

½ teaspoon salt

500g rocket

300g grated pecorino

Juice of 2 lemons

300ml olive oil 

 

SMOKED LAMB, SPICED YOGHURT

INGREDIENTS:

DRY-SMOKE INGREDIENTS: 

2 cups demerara sugar

2 cups rice

2 cups lapsang souchong tea (floral flavours)

LAMB

Shoulder of lamb, bone in

Olive oil, to season

Salt and pepper, to taste 

1.5L chicken stock 

4 large bunches of dry thyme sprigs 

1 head of garlic, sliced in half

SWEET POTATOES:

4 tablespoons brown sugar

1 teaspoon nutmeg 

2 tablespoons cinnamon

2 tablespoons salt

1 tablespoon chilli flakes

2-4 star anise 

10 small orange-fleshed sweet potatoes

1/4 cup rendered lamb fat or olive oil

100g butter

GREMOLATA:

Zest of 4 lemons

2 bunches of flat-leaf parsley, finely chopped

4 cloves garlic, finely grated

1 green chilli, deseeded and finely chopped 

Salt, to taste

YOGHURT SAUCE:

1 cup double-cream yoghurt

1 teaspoon chilli flakes

METHOD:

DRY-SMOKE

Line metal tray with foil

Mix dry-smoke ingredients together and lay onto foil 

LAMB

Put the meat on a roasting rack on top of the smoking ingredients

Place tray on gas burner over high heat

When it starts to smoke, cover with foil and leave for 15 minutes

Turn off heat and leave to smoke for another 20 minutes

Remove and put meat onto a clean roasting try

Season with olive oil and salt 

Add chicken stock and cover with foil

Roast at 160 degrees Celsius for 4 hours

Remove from oven and allow to cool slightly

Remove meat from tray and slide out the bones, leaving the meat intact 

Lay the thyme down in a large tray, pop a roasting rack on top and put the lamb on it

Heat the thyme with a blow torch so it starts to smoke

Smoke the lamb for a couple of minutes

Place a bowl over the lamb to catch some of the last smoke

 

SWEET POTATOES

Mix sugar and spices together

Brush sweet potatoes with olive oil or lamb fat and rub with sugar-spice mix

Place in a roasting tray

Add the butter and roast at 180 degrees Celsius for about 1 hour, turning occasionally into a glaze

Once glazed, grill under a hot grill, turning to cook and glaze evenly and to achieve a sticky, syrupy consistency

Remove and set aside 

 

FINISHING

Make gremolata by mixing all ingredients together

Reheat sweet potatoes if necessary

Mix yoghurt and chilli flakes

Portion lamb 

Plate and serve lamb with sweet potatoes, gremolata and yoghurt sauce on the side

MILFEAU, CULTURE CREAM, LEMON

METHOD:

PRALINE

Melt castor sugar in a pot over medium heat

Add cashew nuts and mix to coat evenly

Pour mixture out onto a silicon mat and spread evenly

 Allow to set

When set, blitz in food processor to a very fine crumb

Sprinkle crumb into small ring moulds , pressing down lightly with the bottom of a glass to firm

Bake at 160 degrees Celsius until set

Remove from oven and set aside 

CONFIT LEMON

Heat castor sugar and water to form a standard sugar syrup

Add the star anise and lemon slices and simmer gently for 30 minutes

When cooked, drain and chop into small pieces  

FINISHING

Whip the cream, vanilla extract and icing sugar until firm

Stack praline discs with cream and confit lemon to form a tower 

Topping with cream and confit lemon 

Serve

 

 

INGREDIENTS:

PRALINE

500g castor sugar 

500g cashew nuts

CONFIT LEMON 

500ml castor sugar

500ml water

1 star anise

6 seedless lemons, sliced thin

CHANTILLY CREAM

500ml cream

1 teaspoon vanilla extract

2 tablespoons icing sugar

25ml Frangelico liqueur 

© 2018 by Neill Anthony Private Chef Team

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