SERVES 2

COOKING TIME 10 mins 

crispy squid, peanut, cucumber, radish

INGREDIENTS:

DRESSING

2 table spoons smooth peanut butter 

1 table spoon Tamarind paste

2 table spoons Sriracha

1 red chilli chopped 

3 cloves garlic, grated 

Juice of 2 limes 

60 g Fresh ginger, grated 

1tabel spoon caster sugar 

Salt 

olive oil

SALAD 

2 radishes cut on mandolin

100g cucumber sliced on mandolin

40 g coriander leaves

olive oil   

200g baby squid and tentacles

olive oil 

METHOD:

DRESSING 

Whisk all ingredients together in a large bowl

Check seasoning and set aside 

SALAD 

Place ingredients in a bowl and dress with olive oil 

SQUID

Heat a non stick pan over high heat 

When the pan is smoking hot add some olive oil 

Season the squid with salt and saute for 30 seconds at high heat 

Remove onto kitchen towel 

PLATING 

Place dressing onto plate 

top with salad and squid 

monk fish laksa, cucumber linguini

SERVES 8

COOKING TIME 2 hours 

INGREDIENTS:

LAKSA BROTH 

Heat a large pot over medium heat and add some olive oil 

Cook the onions, garlic, chili and ginger for 2 minutes then add the monkfish bones and cook for another 2 minutes 

Remove onto a tray and set aside 

Return the pot back to the heat and add some more olive oil 

Add the curry paste and cook for 5 minutes then add the coconut cream, coconut milk and water to the pot 

Place the onion mixture to the plot and simmer for 10 minutes

Remove the monk fish bones and place the mixture into a blender 

Blend until smooth then pass through a sieve into a sauce pot

Place on a low heat and just the seasoning with the salt, sugar, lime juice, fish sauce and soya sauce

 

MONKFISH

Mix the salt and curry powder in a bowl and set aside

Heat a non stick pan over high heat and add some olive oil

Season the monk fish fillets with the curry salt and roast in the pan for 4 minutes each side 

Turn the heat down and add the butter

Baste the monkfish in the foaming butter for 4 minutes then turn the pan off and leave the monkfish in the butter 

NOODLES 

Bring  large pot of seasoned water to the boil 

Place the carrots and coriander in a large bowl and season with salt and olive oil 

Cook the noodles until soft then drain and put the hot noodles onto the carrot and coriander mix 

FINISHING 

Whisk the flavoured butter from the monkfish pan into the laksa 

Check seasoning and consistency 

PLATING 

Place the noodle salad in the middle of the bowl 

Carve the monkfish and place the salad 

Serve the shot laksa on the side 

 

  

 

  

INGREDIENTS:

MONKFISH

2 kg monkfish tail fillets 

2 table spoons salt 

2 Table spoons curry powder

olive oil

100g butter  

LAKSA BROTH

2 red onions, sliced

100g fresh ginger grated 

6 cloves peeled garlic grated

2 red chili chopped 

Monk fish tail bones

1 Tbsp red curry paste

1 can coconut milk

1 can coconut cream

250 ml water 

Fish sauce to taste

Soya sauce to taste

Juice of 3 limes 

Salt 

Sugar 

NOODLES

500g soba noodles 

8 carrots peeled and cut on spiralizer

200g  fresh coriander 

LAMB RUMP, BEETROOT AND SHALLOT TART

SERVES 8

cooking tome 1.5 hours 

INGREDIENTS:

LAMB RUMP

4 Lamb rumps, excess skin removed 

Olive oil

100g butter 

40 g fresh rosemary 

Salt

BEETROOT AND SHALLOT TART

2 sheets all butter puff pastry

20 baby onions, peeled - cut in half

15 cooked baby beetroot

200g Castor sugar

200g butter 

LAMB SAUCE

1 litre veal stock 

50ml olive oil  

Reserved lamb fat 

 

200g baby spinach leaves 

METHOD:

BEETROOT AND ONION TART 

Pre heat the oven to 200 degrees celsius 

Place the sugar in a sauce pot over medium heat

Melt the sugar and when it turns a caramel colour whisk in the butter 

Once all the butter has emulsified into a smooth caramel pour it into your tart pans 

Leave the caramel to cool for 3 minutes then arrange the baby onions and beetroots in the pans and top with the puff pastry 

Tuck the pastry around the onions and beetroots then place in the fridge for 30 mins

Remove from the fridge, poke a few holes in the top to let steam escape then bake for 45 minutes 

 

LAMB RUMPS

Pre heat the oven to 180 degrees celcius 

Heat a pan over medium heat and add some olive oil 

Season the lamb rump with salt and place skin side down in the pan

Render any excess fat out the lamb, pouring it into another sauce pot 

Cook the lamb for 7 minutes them place in the oven for 12 minutes

Remove from the oven and place the pan on a medium heat 

Turn the rumps over and add the butter and rosemary

Baste the rumps with the butter and rosemary for 4 minutes then remove onto a tray 

 

LAMB SAUCE  

Reduce the veil stock by half 

Whisk in the olive oil and lamb fat 

PLATING 

Turn the tarts out onto a board and cut into 4, place on the plate  

Carve lamb rumps in half and set next to the tarts 

Finish with hot sauce and baby spinach  

  

MICROWAVE SPONGE, MAPLE CUSTARD, ALMOND

SERVES 8

COOKING TIME 45 mins 

METHOD:

SPONGE 

Place all ingredients into a blender and mix until smooth 

Pour into a espuma gun and set aside until needed 

CUSTARD 

Place milk and cream into a sauce pot over medium heat 

Whisk egg yolks and sugar together until light and fluffy

Pour milk and cream mixture onto egg yolks and sugar

Place back into pot and cook over low heat until thick 

Pass trough a fine sieve and add maple syrup 

Refrigerate until needed 

 

PLATING

Gas the espuma gun with 2 gasses and shake well

Spray sponge mixture halt way up a polystryiene cup

Microwave for 35 seconds

Ladle cold custard into bowl 

Remove sponge by tearing open the cup

Place oto custard and top with almonds    

INGREDIENTS:

SPONGE

120g egg whites 

60g egg yolks

20 g flour  

40ml Olive oil

40g Almond flour

60g caster sugar

MAPLE CUSTARD

250ml cream

250ml milk

12 eggs yolks

120g sugar

120ml maple syrup -

TOASTED ALMONDS

100g flaked almonds, toasted

© 2018 by Neill Anthony Private Chef Team

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