INGREDIENTS:

BBQ SAUCE

3 red onions, sliced 

3 red chilli, chopped 

500g fresh rhubarb, sliced 

400g Tomato ketchup, homemade 

PICKLKES 

1 bulb fennel, sliced 

1 bunch baby white carrots 

2 bunches breakfast radishes 

250g rhubarb, sliced 

200ml red wine vinegar 

200g caster sugar 

500ml water 

1 bunch of thyme 

BABY POTATOES 

1kg new season baby potatoes 

Olive oil 

Salt 

1 bulb of garlic cut in half 

KING KLIP 

3 small king clip on the bone 

1 bunch fresh thyme 

3 bulbs black garlic 

TORCHED SALMON, LENTIL, HARISSA

SERVES 1

COOKING TIME 10 mins 

METHOD:

Lay the salmon on a stainless steel tray and season with olive oil and salt 

Torch the salmon for 3 minutes each side then flake while warm 

Place the lentils in a bowl and season with salt and olive oil 

Mix the harrisa paste, creme fraiche and lemon juice together then set aside 

PLATTING 

Spoon the creme fraiche mixture onto your plate 

Top with the lentils and salmon 

Finish with krispy kale 

DUCK BREAST, BARLEY, LABNEH

SERVES 8

COOKING TIME 45 mins 

METHOD:

SPICE MIX 

Mix all ingredients together in a large bowl 

DUCK 

Place buck breasts in a tray and season with the spice mix

Cover with cling film and refrigerate over night 

PEARL BARLEY 

Place all ingredients into a large bowl and set aside 

CELERIAC 

Mix all ingredients together and set aside 

FINISHING

Place the duck breasts into a cold pan then put the plan onto a medium heat and render the fat out the skin for 9 minutes or until crispy 

Turn onto the flesh side and cook for 1 minute then remove onto a tray

 

PLATTING 

Spoon labneh into bowl

Top with celeriac and barley 

Carve the duck breast in half and lay ontop of the barley  

INGREDIENTS:

DUCK BREAST 

8 duck breasts 

SPICE MIX

1 table spoon salt 

1 table spoon smoked paprika 

2 table spoons 5 spice 

4 table spoons brown sugar

2 table spoons ground cumin 

PEARL BARLEY

500g cooked pearl barley 

60 g chopped chives 

60 g chopped flat leaf parsley 

60 ml olive oil 

Juice and zest of 3 lemons

Salt

 

CELERIAC

2 celeriac, peeled and cut into match sticks 

1tea spoon grain mustard 

Olive oil 

Salt 

250 g Labneh 

BBQ KINGKLIP, BLACK GARLIC, RED CABBAGE

SERVES 8

COOKING TIME 60 mins 

INGREDIENTS:

150g salmon fillet, skinless 

Olive oil 

Salt 

100g cooked lentils 

2 table spoons creme fraiche 

1 teaspoon harissa paste 

Juice of 1 lemon 

Crispy fried kale 

METHOD:

BBQ sauce

Heat a large pan over high heat and add some olive oil 

Cook the onions, chilli and rhubarb for 5 minutes then add the ketchup 

Reduce the heat and cook for another 10 minutes 

Remove into a blender and blend until smooth then pass through a fine sieve and set aside until needed 

PICKLES 

Cut all the vegetables to the same size 

In a large pot over medium heat add the vinegar, sugar, water and fresh thyme 

Cook until the sugar is dissolved then add the vegetables 

Bring the pickling liquid  to the boil then remove from the heat and leave the vegetables to cool in the liquid 

BABY POTATOES 

Pre heat the oven to 190 degrees celcius 

Place the potatoes, salt, garlic and olive oil in a baking tray and roast for 45 minutes 

Remove and while warm crush with a fork 

Keep warm and set aside 

KING KLIP 

Brush the king clip with olive oil 

Place the BBQ sauce in a bowl and use the fresh thyme as a basting brush 

Cook the king clip over a coal fire for 30 minutes basting constantly

Remove and allow to rest for 10 minutes

 

PLATTING 

Remove the pickles from the pickling liquid and drain on paper towel

Place the black garlic in the bottom of the bowl and top with the pickles and potatoes Flake the fish off the bone and lay onto the potatoes 

Serve 

 

 

 

BAKED CUSTARD, YOGHURT, HONEY

SERVES 8

COOKING TIME 90 mins 

METHOD:

BAKED CUSTARD

Heat the water bath to 85 degrees celciujs  

Warm the milk, cream and sugar over a low heat 

Pour onto the egg yolks then pass through a fine sieve 

Place mixture into kilner jars and cook in the water bath for 90 minutes

Remove and set aside to cool  

HONEYCOMB

Add the sugar, honey, water and glucose to a medium saucepan and heat over a low heat until the sugar is melted. As soon as the sugar has melted, turn the heat up and simmer until it reaches 155C 

When it has reached temperature stir in the bicarbonate of soda 

Pour onto a silicone mat and leave to cool

When cool break into small pieces and keep in an air tight container 

YOGHURT SORBET 

Mix all ingredients together

Pour intro an ice cream machine and churn until set

 

PLATTING 

Remove custard from fridge and top with honey comb and sorbet 

Serve 

INGREDIENTS:

BAKED CUSTARD

500ml cream

500ml milk

18 egg yolks

250g sugar

HONEYCOMB

325g sugar

120g glucose

60g clear honey

16g bicarb

100ml water

YOGHURT

700ml double cream yoghurt

120g honey

150ml stock syrup 

© 2018 by Neill Anthony Private Chef Team

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