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