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

© 2018 by Neill Anthony Private Chef Team

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