LINGUINI, CHILLI , OLIVE OIL, PARMESAN
SERVES 2
COOKING TIME 20 mins
INGREDIENTS:
PASTA
225g ’00’ flour
3 yolks
2 whole eggs
Salt
olive oil
SAUCE
2 red chillies, chopped
Juice and zest of a lemon
80g flat leaf parsley, chopped
20g rocket
Olive oil
Parmesan cheese rot finish
METHOD:
PASTA
Place the flour in a food processor
Mix the egg yolks, eggs and olive oil together
Start the food processor and add the eggs until a dough forms
Remove a kneed on a floured surface for 10 minutes then roll though a pasta machine to the second thinnest setting
Roll through the fettuccini cutter and flour the pasta to avoid sticking
SAUCE
Mix all the ingredients together and set aside
FINISHING
Bring a large pot of seasoned water to the boil
When the water is boiling add the pasta and cook for 30 seconds
Remove the pasta with a spider into a pan and mix in the sauce
PLATING
Place pasta in a bowl and top with rated parmesan
TOMATO CURD, BLACK OLIVE, FETA
SERVES 8
COOKING TIME 45 mins
METHOD:
TOMATO CURD
Place all ingredients into a jug blender and blend until smooth
Pass through a sieve into a bowl and place in the fridge to set
TOMATO SALAD
Cut the tomatoes and place in a bowl then season with the oil, salt, sugar and vinegar
Crumble through the feta and set aside to marinade for 30 minutes
PLATING
Place the tomato salad into the bowl
Top with the curd and olive oil
Serve the toast on the side
INGREDIENTS:
TOMATO CURD
10 plum tomatoes cut i half
1 table spoon salt
1 table spoon sugar
2 table spoons sherry vinegar
3 table spoons tomato puree
6 leaves of gelatine soaked in cold water
TOMATO SALAD
600G mixed heritage tomatoes
100ml olive oil
20 ml sherry vinegar
1 table spoon sugar
1 teas spoon salt
150g feta cheese
Black olive oil
Melba toast for serving
LINE FISH, SEA VEGETABLES, skordalia
SERVES 8
COOKING TIME 60 mins
INGREDIENTS:
SKORDALIA
6 potatoes, peeled and diced
4 bulbs of garlic
300ml olive oil
Zest and juice of 4 lemons
Salt
CHARRED LINE FISH
8 Kingklip portions 200g each
olive oil
Salt
SEA VEGETABLES AND LEAVES
Olive oil
METHOD:
SKORDALIA
Pre heat the oven to 160 degrees celcius
Wrap the garlic in tin foil and roast for 2 hours
Remove the garlic and while warm remove the cloves from their skins
Place roasted garlic cloves in a bowl and set aside
Place a large pot of seasoned water over a medium heat
Boil the diced potatoes until tender
Drain the potatoes and place back into the pot
Return the pot to a medium heat and and whisk in the garlic, olive oil and lemon
Season and set aside
Heat a char grill over high heat and season the king clip with oil and salt
Sear the king klip on the char grill for 4 minutes each side then remove onto a tray
PLATING
Heat the skordalia and place into the middle of the plate
Top with the grilled fish
Dress the sea vegetables and leaves in olive oil to finish the dish
MALVA PUDDING, APRICOT PUREE, CUSTARD ESPUMA
SERVES 8
COOKING TIME 60 mins
METHOD:
APRICOT PUREE
Place the apricots in a pot and cover with hot water
cook over medium heat for 20 minutes
Drain the apricots and place in a jug blender and blend until smooth adjusting the consistency with some of the cooking liquid
Remove and pass through a fine sieve into squeeze bottle
CUSTARD
Heat the milk and cream in a sauce pot over medium heat
Cream together the sugar and egg yolks then add the warm cream and milk
Return this mixture to a low heat and stir until it has thickened then pass through a sieve and add the softened gelatine
Place in an espuma gun and chill until needed
MALVA PUDDING
Preheat the oven to 180⁰C
Mix all the pudding ingredients together and pour the batter into bowls
Bake for 30 minutes or until dark brown then remove
SAUCE
Heat the syrup ingredients together and simmer for 10 minutes
Pour the sauce over the pudding as soon as it comes out of the oven
PLATING
Dat puree onto warm pudding
Gass custard with 3 chargers and shake well
Finish with whipped custard
INGREDIENTS:
APRICOT PUREE
2 cups dried apricots
Water
CUSTARD
300ml cream
700ml milk
150g sugar
10 egg yolks
4 leaves soaked gelatin
MALVA PUDDING
1 cup cake flour
1 tsp bicarbonate of soda
1 tsp apricot jam
1 Tbsp butter
1 cup milk
1 egg
1 cup sugar
1 tsp lemon juice
Pinch of salt
SYRUP
1 cup pouring cream
1/2 cup butter
1 cup sugar
1/2 cup boiling water