SERVES 2 

cooking time 15 minutes 

VEGETERIAN

shakshuka

INGREDIENTS:

1 shallot, finely diced

1 clove garlic, crushed

Olive oil for frying

1/2 can kidney beans, drained and rinsed

1/2 can cannellini beans, drained and rinsed

Neill’s homemade tomato ketchup

2-3 eggs

Salt

Fresh coriander for serving

Creme fraiche and sriatcha for serving 

Sourdough for toasting

METHOD:

Pre heat the oven to 180 degrees

Heat a non stick pan over medium heat

Fry shallot and garlic in oil until light brown 

Add beans and enough ketchup to coat and stir through 

Make 2-3 hollows in beans and carefully break eggs into hollows 

Place in the oven for about 8-10 minutes

Remove from oven and top with creme fraiche and sriatcha 

Serve with fresh coriander and toasted sourdough  

CRAB RAVIOLI, PEAS, SHALLOTS

SERVES 8 

Cooking time 60 MINUTES

METHOD:

RAVIOLI MIX

In a food processor, blend the kingklip/white fish with cream, paprika and salt

Remove into a clean glass bowl 

Stir through the chives and crab meat

Roll onto 40 g balls 

Keep chilled

 

PASTA DOUGH

Mix together eggs and yolks

Place the flour in the food processor

Slowly add the eggs until it comes together to from a stiff dough

Remove onto a floured surface and kneed for 8 minutes 

Cover with cling film and keep refrigerated until needed

 

PEA CRUSH

Pulse raw peas with olive oil, lemon zest and shallot

Season and set aside 

 

TEMPURA SHALLOTS 

Mix flour and water, season with salt to form batter

Heat oil until 180C for deep frying

Dip shallot rings in batter and fry until crispy

Remove and drain on paper towel  

 

FINISHING:

Roll pasta dough out on a floured surface to the second thinnest setting 

Cut pasta sheets with 6cm diameter ring cutter

Keep pasta discs covered with cling film on a floured bench

Remove 2 pasta discs at a time to form ravioli

Place ravioli mixed ball into the centre of 1 disc

Brush the edges of the pasta disc with the beaten egg 

Fold the other pasta disc over the top

Press down making sure there are no air pockets

Lay all the wrapped ravioli on a floured surface 

Bring a large pot of seasoned water to a boil

Slide ravioli into boiling water, cook for 1 minute

Then plunge into ice water for 5 minutes 

Remove cold ravioli onto a tray lined with clean kitchen towel

Drizzle with oil and cover in cling film 

Place ravioli in the fridge until needed    

 

PLATING 

Bring a large pot of seasoned water to the boil 

Boil ravioli for 3 minutes

Remove onto a tray drizzled with olive oil 

Lay pea crush onto plate 

Top with ravioli and tempura shallots 

Finish with pea shoots 

Ready to serve

INGREDIENTS:

RAVIOLI MIX

250g Kingklip or any white fish

400ml cream

Salt to taste

1/4 tsp paprika

2 Tbsp chopped chives

400g picked white crab meat 

PASTA DOUGH 

550g ‘’00’’ flour and extra for dusting

6 egg yolks

4 whole eggs

 

PEA CRUSH

500g raw peas

300ml Olive oil

Zest and juice of 2 lemons 

2 shallots, finely diced

Salt for seasoning

TEMPURA SHALLOTS

1 cup tempura flour

1 1/2 cup sparkling water

Salt

2L Sunflower oil for deep frying

4 shallots, cut into rings

GARNISH & FINISHING

Pea shoots

1 egg, beaten

BEEF CHEEK, SMOKED POTATO PUREE, truffle

SERVES 8 

COOKING TIME 4 hours 

INGREDIENTS:

BEEF CHEEK

5 kg beef cheek, excess fat and sinew removed 

Oil for frying 

3ltr veal stock

Salt

 

SMOKED POTATO PUREE

6 large potatoes

300 g Course salt 

200g smoked butter

150 ml cream 

150 ml milk 

BEEF FILLET

2 centre cut beef fillets 

Salt

100g butter  

Oil 

BONE MARROW

500g bone marrow (actual marrow, no bones)

 

Fresh truffle of dried truffle chips 

METHOD:

BEEF CHEEK

Pre heat your oven to 170 degrees celcius

Heat a large pot over high heat

Season the beef cheeks with salt 

Sear in batches then remove onto a metal tray 

Once all the cheeks are seared place them into a pot and cover with the stock 

Cover with a tight fitting lid 

Allow to cook in over for 3 hours 

When cooked remove the cheeks with a spider and strain the braising liquid into another pot and place over a medium heat

Reduce braising liquid by half while skimming off any excess fat

Once the cheeks have cooled pull them apart to remove and excess fat and sinew 

Set aside on a tray and cover with cling film to avoid the beef from drying out    

 

SMOKED POTATO PUREE

Pre heat the oven to 190 degrees celcuis 

Lay salt onto an oven tray and place the potatoes on it 

Bake for 60 minutes or until a knife goes thorough without resistance

Heat a large pot over low heat

Warm milk and cream

Once the potatoes are cooked remove from the oven and cut in half 

Scoop the potato flesh into a potato ricer and push through into the milk and cream 

Once all the potato is pushed through mix in the butter and season with salt

Cover with cling film and set aside 

FILLET

Heat pan over a high heat

Season fillets with salt and sear, turning to colour all around  

Add butter and turn the heat down 

Baste the fillets with the foaming butter for 5 minutes 

Turn the pan off

Allow the fillets to rest and cool down in the pan

Turning fillets through the seasoned butter on ocassion

 

BONE MARROW

Preheat oven to 200C

Place the marrow onto a tray and season wit salt 

Bake and cook for 5 minutes 

Remove from the oven and place on another tray 

PLATING 

Heat beef cheeks and puree over a low heat 

Remove fillets from pan and carve into steaks 

Place the puree and cheeks onto the plate 

Top with fillet and truffle 

Finish with the reduced braising liquid  

Ready to serve

TABLE DESSERT

SERVES 6

cooking time 60 mins 

VEGETERIAN

METHOD:

LEMON CURD 

Set a stainless steel bowl over simmering water 

Add all ingredients except the butter and whisk to thicken enough to coat the back of a spoon

Remove from the heat, whisk in cold butter 

Pass through a fine sieve and place into a piping bag

Refrigerate until needed

 

CHOCOLATE MOUSSE

Place egg yolks, whole eggs, sugar and water in a stainless steel bowl 

Set bowl over simmering water and whisk until mixture reaches 80 degrees celcuis 

Once the mixture has reached temperature place it in a stand mixer

Fit with the whisk attachment and mix until it cools and doubles in size 

Remove and fold in the melted chocolate  

Fold in the whipped cream and place in piping bags

Refrigerate until needed

 

RASPBERRY REDUCTION 

Place puree into a large pot over medium heat and reduce by half 

Once reduced and cooled place into squeeze bottles 

Refrigerate until needed

 

HONEYCOMB 

Place all the ingredients except the bicarbonate of soda in a tall sided pot over a medium heat 

Bring mixture to 155 degrees celcius, then remove from the heat and stir in bicarbonate of soda

Remove onto non stick matt and allow to cool 

 

BROWNIE

Pre heat your oven to 180 degrees celcius

Beat sugar and eggs together until light and fluffy

Add in all the dry ingredients and mix until smooth

Finally mix through the melted butter and bake in a non stick tray for 25 minutes

Remove and allow to cool

 

PLATING 

Dot mousse and curd onto table

Crumble over honeycomb and brownie

Finish with raspberry puree and dried red chilli

Ready to enjoy​

INGREDIENTS:

LEMON CURD 

6 egg yolks 

3 whole eggs

Zest and juice of 6 lemons  

175 g castor sugar 

75 g cold diced butter 

CHOCOLATE MOUSSE 

2 whole eggs 

12 egg yolks 

125 g caster sugar 

240 g water 

300g melted dark chocolate 

400 ml soft whipped cream 

RASPBERRY REDUCTION 

2 litre raspberry puree 

HONEY COMB

325 g caster sugar 

120 g liquid glucose 

60 g runny honey 

120 ml water 

8 g bicarbonate of soda 

BROWNIE 

340 g castor sugar 

4 whole eggs 

140 g flour 

80 g coco powder 

pinch of salt 

1 teaspoon baking powder 

140 g melted butter 

GARNISH

dried red chilli 

© 2018 by Neill Anthony Private Chef Team

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