FROZEN YOGHURT, COCONUT, RASPBERRY

SERVES 1-2 

COOKING TIME 5 MIN

VEGAN

INGREDIENTS:

1-2 frozen bananas

1 frozen avocado

80g frozen blueberries

300g coconut yogurt 

1 tbsp honey 

3 tbsp ready-made granola

Shaved, toasted coconut 

Handful fresh raspberries

METHOD:

FROZEN YOGHURT

Add banana, avocado, blueberries, yoghurt and honey to blender and process until smooth

PLATING

Line base of plate with granola 

Add frozen yoghurt

Scatter coconut and berries over the top to finish

FLAVOURS AND TEXTURES OF CARROT, PINE NUT

SERVES 8 

COOKING TIME 3 hours

VEGAN

METHOD:

CARROT

Set water bath to 85 degrees celcius 

Peel carrots and set aside

Place orange and carrot juice in large pot over high heat

Reduce juice with thyme and star-anise until thick

Add reduced juice to carrots in a vacuum seal bag

Seal bag and cook in water bath for 2 hours

CARROT  TARTAR 

Mix together all ingredients and set aside

PINENUT  CRUMB   

Toast pine nuts and allow to cool

Place in food processor and pulse until a rough crumb   

Set aside into a flat tray

FENNEL   

Wash fennel, shave on a mandolin   

Dress with olive oil

Season with salt

CARROT  PUREE 

Slowly cook carrots in a large pot over medium heat

Once cooked, place carrots and olive oil into blender

Puree until smooth 

Season with salt to taste

 

FINISHING

Remove carrots from vacuum seal bag, reserve juice

Heat olive oil in non stick pan over heat

Cook carrots for 2 min each side

Add reserved juice into the pan, cover and cook for 2min

Remove lid and reduce liquid to form a gloze 

Add carrots into pine nut tray, roll carrots, coating all sides

PLATING

Set shaved fennel onto plates 

Arrange carrot tartare 

Add carrot puree

Top with roasted carrots

Finish with pine nuts

Ready to serve

INGREDIENTS:

CARROT

8 same sized orange carrots

500ml carrot juice

500ml orange juice

Couple of sprigs of thyme 

2-3 star anise 

 

CARROT  TARTAR   

6 large carrots, cooked and diced 

1 shallot, finely diced

1 red chili, finely diced

small bunch of  chives, chopped

small bunch of  chervil, chopped

100ml olive oil 

pinch salt 

 

PINENUT  CRUMB

400g pinenuts 

 

FENNEL 

2 fennel bulbs, keep the tops for finishing   

 

CARROT  PUREE 

6 orange carrots peeled, grated   

300ml cup olive oil 

FIELD MUSHROOM, LENTIL DHAL

SERVES 8 

COOKING TIME 90 min

VEGAN

INGREDIENTS:

CHICKPEAS 

2 cans chickpeas

3 tbsp olive oil

1 tsp smoked paprika

Salt

 

BROWN MUSHROOMS 

1/2 cup olive oil

6  cloves garlic, minced 

4  tbsp chopped thyme

Juice of 3 lemons 

Salt

8 big brown mushrooms

 

LENTILS

1 tsp cumin

2 tsp coriander

1/2 tsp turmeric

3 cardamom pods

2 star-anise

80ml oil

2 cans coconut cream

4 cups cooked brown lentils

1 cup hot water

2 red chili chopped 

2 bunches coriander chopped 

Salt

 

SWEET ONIONS 

4 onions, sliced on mandolin

1/2 cup olive oil

2 cloves garlic

 

POTATO CRISPS

4 medium potatoes

1.5l oil for frying

BABY GEM

3 head baby gem lettuce

50ml olive oil

METHOD:

CRISPY CHICKPEAS 

Preheat oven to 220 degrees Celcius

Drain and dry chickpeas well

Season chickpeas with paprika, salt and olive oil 

Bake for 40 minutes until crispy, remove and set aside  

Remove from oven every 10 min and stir

 

MUSHROOMS 

Make a large open fire bbq or prepare oven grill 

Mix olive oil, garlic, thyme, lemon juice and salt together to form a basting  

Lay mushrooms onto grid and cook over open fire or under a grill for 15 minutes

Turn and baste every 2 minutes

 

SWEET ONIONS

Place a large pot over medium heat  

Cook onions and garlic in olive oil covered with a lid

When onions are soft and sweet remove the lid

Reduce all cooking liquid into the onions 

Cook until dry, then set aside to add to lentils

SPICED LENTILS 

Place a large pot over medium heat

Cook dry spices in oil for 2 minutes  

Add lentils and cook for another 2 minutes then add coconut cream 

Reduce the coconut cream into the lentils, set aside  

Remove 2 small ladles of the lentil mixture into a blender

Blend until smooth while adding some hot water to achieve a soup like consistency 

Season this mixture with salt and set aside for later 

Mix together sweet onions, chili and fresh coriander

Place warm lentil soup into an espuma gun and charge with 3 gasses 

 

POTATO CRISPS 

Heat oil to 160 degrees 

Finley slice the potatoes on a mandolin into a bowl of cold water 

Wash the potatoes under running water for 5 minutes

Lay on a clean kitchen towel, leave to dry 

Cook potato slices in the oil until crispy

Remove onto paper towel and season with salt

 

BABY GEM 

Heat a non stick pan over high heat with the olive oil and saute the leaves for 30 seconds, season and remove onto paper towel    

PLATING

Place mushrooms in the centre of the plate

Top with chickpeas, potato crisps and saute baby gem

Serve the lentil dhal on the side topped with the lentil espuma 

ROAST PINEAPPLE, TURMERIC

SERVES 8

COOKING TIME 20 MIN

VEGAN

METHOD:

Place a large pan over a medium heat

Melt sugar and water until a caramel forms

Turn heat down to a low level  

Add pineapple and star anise

Turn pineapple through caramel for 10 minutes

Turn pan off and leave pineapple in caramel to finish cooking  

PLATING

Remove the pineapple and slice 

Lay in bowl and dress with caramel

Top with ice cream 

Ready to serve

INGREDIENTS:

CARAMELISED PINEAPPLE 

2 cups coconut sugar

1 cup water

3 pineapples peeled and cut into quarters 

2 star anise 

Vegan turmeric ice cream 

© 2018 by Neill Anthony Private Chef Team

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