CHILLI DOG

SERVES 2

COOKING TIME 20 mins 

INGREDIENTS:

2 pork sausages

2 hot dog rolls 

200g cooked beef mince (left over chilli)

6 baby tomatoes cut into quarters

olive oil  

50 g crispy fried shallots 

60 g grated cheddar cheese 

1 red onion sliced on mandolin 

Hot sauce 

Yellow mustard 

Creme fraiche 

  

METHOD:

Fill a medium size sauce pot with boiling water and place over high heat

Place sausages into water and cook for 5 minutes 

Heat a char grill then when hot toast the inside of the hot dog rolls until brown 

Warn the chilli over a low heat and when hot set aside 

Put the tomatoes into a bowl and dress with some olive oil 

 

ASSEMBLY 

Remove the sausages from the water onto a paper towel 

Lay the hot dog rolls open on serving platter and place the sausages inside them 

Add the hot beef chilli 

Top with the crispy shallots, cheese, tomatoes, red onion then frizzle over the hot sauce, mustard and creme fraiche 

 

CONFIT DUCK, WALNUTS, ORANGE 

SERVES 8

COOKING TIME 2 hours 

METHOD:

DUCK TERRINE 

Place the duck legs in a pressure cooker and cover with water 

Cook over medium heat for 60 minutes then realise the pressure 

Remove the duck legs into a tray and allow to cool 

Pass the cooking liquid through a fine sieve into a large pot and place back onto a high heat to reduce 

While it reduces skim off any excess fat 

When it has reduced to a glaze remove from the heat and set aside 

Shred the duck meat off the bones into a large bowl

Mix the walnuts and glaze through the shredded meat and place into vacuum pac bags

Flatted the meat into a square and seal tight 

Place into the fridge until needed 

PICKLED SHALLOTS 

Place the shallots into a large bowl

Season the shallots with the vinegar, salt and sugar 

Leave for 30 minutes then remove onto a tray lined with paper towel  

ORANGE POWDER 

Pre heat your oven to 120 degrees celcius 

Spread the orange peel onto a baking sheet 

Cook for 4 hours or until dry then place in a slice grinder and grind into a powder 

Place in an ari tight container until needed 

CHIVE BUTTER 

Place the softened butter in a large bowl 

Whisk in the chives and lemon juice

Set aside

 

TOAST 

Pre heat your oven to 170 degrees celcius 

Slice the bread into thin slices and lay baking tray 

Drizzle with olive oil and bake for 12 minutes until golden brown 

Remove and keep in an air tight container 

FINISHING 

Remove the duck from the bag and portion into rectangles 

Glaze with some olive oil and season with sea salt

 

PLATTING

Place terrine in the middle of the plate 

Top with the baby leaves, butter, toast, orange powder and grated walnut  

 

INGREDIENTS:

8 duck legs 

200g walnuts, toasted and chopped  

Peel of12 oranges  

6 banana shallots, peeled and sliced on mandolin   

1 table spoon salt  

2 table spoons castor sugar 

100ml Pomegranate vinegar 

Olive oil

Baby salad leaves 

200g soft butter 

60 g chopped chives 

Juice of 2 lemons 

1 loaf of sour dough bread 

 

 

DORADO, LEEKS, MUSSELS  

SERVES 8

COOKING TIME 60 mins 

INGREDIENTS:

LINEFISH 

3 kg sea bass fillets, cut into 150g portions   

Salt  

Olive oil  

MUSSELS  

4 kg mussels, de bearded  

1 bottle of white wine  

LEEK FONDUE  

The white part of 6 leeks, washed and diced    

100g Butter  

Olive oil 

salt

 

CRISPY KLEEKS 

White of 2 leeks

80 g corn flour

Oil for frying

 

VICHYSSOISE

The green of 8 leeks, slices and washed 

1 potato, grated  

1 litre hot chicken stock

500ml cream

100g butter  

 

200g samphire   

METHOD:

MUSSELS 

Place a large pot over high heat 

When smoking hot add the mussels then then white wine 

Cover with a tight fitting lid and steam for 30 seconds 

Place a colander over a large bowl 

Pour the mussels into the colander and allow to drain 

Discard any mussels that didn't open

Pour the cooking liquid through a fine sieve into another pan and set aside

Pick out the mussel meat and set aside to cool

 

LEEK FONDUE

Heat a pan over medium heat and melt the butter 

Add the leeks and cook covered  for 10 minutes until soft 

Remove lid and cook for another 5 minutes 

Season and set aside 

CRISPY LEEKS 

Heat your oil to 160 degrees celcius 

Dust the less with the corn flour and fry until golden brown 

Remove onto a tray lined with paper towel 

Season with salt 

VICHYSSOISE 

Heat a large pot over high heat 

Add some olive and cook the leeks for 5 minutes 

Add the potato and cook for another 3 minutes 

Cover with the hot chicken stock and cream and cook for another 2 minutes 

Place the soup into a jug blender and blend until smooth while adding ion the butter 

Pass through a fine sieve then season and set aside 

FINISHING 

Heat a non stick pan over high heat

Season the sea bass with salt  

Add some olive oil and cook the sea bass for 4 minutes each side 

Remove onto as tray and keep warm 

Place the mussels back into the pan with the cooking liquid and heat through for 3 minutes together with the samphire 

PLATTING 

Place the leek fondue in the serving bowl 

Arrange the mussels and samphire around the fondue 

Top wth the sea bass and crispy leeks 

Serve the vichyssoise on the side 

 

  

PEANUT BUTTER AND JELLY

SERVES 8

COOKING TIME 45 mins 

METHOD:

ICE CREAM 

Heat the milk, cream and peanut butter over low heat 

Place the egg yolks and into a large bowl, whisk until pale  

Pour the cream mixture onto the eggs then return it to a low heat and stir until it thickens enough to coat the back of a spoon 

Pass through a fine sieve and allow to cool 

When cold churn in an ice cream machine until set 

freeze until needed 

JELLY 

Heat the puree over low and add the softened gelatine 

Pour onto a flat tray and refrigerate until needed  

BRIOCE 

Heat a non stick pan over medium heat ad toast the brioche cubes until golden brown, remove and set aside 

PEANUTS 

Place the nuts in a dry pan and toast over medium heat for 5 minutes  

Remove and set aside 

PLATTING 

Place the brioche into the bottom of the bowl 

Top with fresh berries, toasted nuts, ice cream and jelly 

INGREDIENTS:

1 loaf of sweet brioche cut into 1cm dice  

200g salted peanuts, chopped  

JELLY 

1litre raspberry puree 

5 sheets of gelatine soaked in cold water 

ICE CREAM 

16 egg yolks 

500m milk 

500ml cream 

200 g sugar 

150g smooth peanut butter 

Fresh berries for serving 

© 2018 by Neill Anthony Private Chef Team

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