SWEET POTATO, CHIRIZO HASH

SERVES 1

COOKING TIME 10 mins

INGREDIENTS:

80g fresh chorizo sausage 

2 orange flesh sweet potatoes, diced 

1 shallot, diced

1red chilli, chopped

2 cloves garlic, grated 

1 egg

60g  feta cheese

METHOD:

Heat a non stick pan over medium heat 

Cook the sausage meat until crispy then remove onto a tray 

Return the pan to the heat and cook the sweet potato until soft 

Add the shallot, chili and garlic to the pan and cook for 2 minutes 

Return the chorizo to the pan and stir through 

Crumble through feat and check seasoning 

PLATING 

Place hash into middle of bowl 

Return pan to heat and fry egg 

Top with fried egg 

OCTOPUS, ADOBO, COMPRESSED CUCUMBER

SERVES 6

COOKING TIME 90 mins 

METHOD:

OCTOPUS

Place a pressure cooked over medium heat

Lay the octopus in the pot and cover with water 

Add the lemons and cook for an hour 

Release the preasure and remove the lid 

Add the vinegar and leave to cool in the liquid 

When the octopus is cool remove from the liquid onto a tray      

 

COMPRESSED CUCUMBER

Peel and dice the cucumber Place into a large bowl and season with the olive oil, sugar and salt 

Add the chili and place into a vacuum pac bag 

Vacuum seal the cucumber and refrigerate until needed

If you don't have a vac pac machine just keep the cucumber in the marinade overnight  

ADOBO MAYO

Mix adobe paste into mayonnaise 

Place the mayo into a squeeze bottle 

FINISHING

Heat a char gill pan over high heat

Season the octopus with salt and olive oil

Char over high heat for 5 minutes each side the remove onto a tray

Remove cucumber from the bag into a colander to remove any excess liquid then place on a tray lined with paper towel  

 

PLATING

Slice octopus tentacles into small rounds

Place cucumber on the plate and top with the charred octopus

finish with cress and a drizzle of olive oil  

INGREDIENTS:

1 fresh octopus, 3kg in size 

3 lemons, halved

300 ml red wine vinegar

CUCUMBER

2 large cucumbers

80ml olive oil

2 table spoons salt 

2 table spoons caster sugar 

2 red chili diced 

ADOBO MAYO 

250g mayonnaise 

2 table spoons adobo paste

Cress for garnish 

CHICKEN, FENNEL, CAULIFLOWER

SERVES 8 

cooking time 60 mins

INGREDIENTS:

CHICKEN

4 small organic chickens

CHICKEN MARINADE

Zest and juice of 5 lemons 

10 cloves garlic, peeled and grated 

4 table spoons rosemary chopped 

4 table spoons chopped thyme 

1 cup olive oil

CAULIFLOWER AND FENNEL SLAW

2 cauliflower, shaved on mandolin 

3 bulbs fennel, shaved on mandolin 

250g  creme fraiche

salt

FENNEL DRESSING

Tops from fennel bulbs 

250 ml olive oil 

Salt

METHOD:

CHICKEN 

Remove legs from chicken and half the back bone to form chicken crowns 

Lay chicken in tray 

CHICKEN MARINADE 

Mix all ingredients together and pour over chicken 

rub all over the chicken then cover in cling film and refrigerate for 3 hours

SLAW

Mix all ingredients together in a large bowl and refrigerate until needed  

DRESSING 

Mix all ingredients together in a bowl and set aside 

FINISHING 

Heat the gas BBQ to medium heat 

Remove the chicken form the fridge and leave to come to room temperature

Grill the chicken until cooked while basting with the marinade

Once cooked leave the chicken to rest for 15 minutes 

 

PLATING

Place slaw in the middle of the plate

Remove the breast from the crown and place onto the slaw 

Dress with the fennel dressing  

CHEESE CAKE, CARAMEL POPCORN, BLACK CURRENT SORBET

SERVES 10

COOKING TIME 90 mins 

METHOD:

CHEESECAKE

Pre heat the oven to120 degrees 

Place the digestive biscuits into a food processor and blend until the resemble sea sand 

Add melted butter then remove and press into 20cmx30cm baking tray and refrigerate for 30 minutes 

Place the cream into a sauce pot over low heat 

Beat eggs and sugar until light and creamy

Add cream cheese and beat through until smooth

pour warm cream onto egg and cream cheese mixture  

Remove base from fridge and slowly pour cheese cake mixture through a sieve onto the base   

Bake for 75 minutes 

Remove from the oven and rest it on a baking rack 

SORBET

Mix ingredients together and place in an ice cream machine and churn for an hour or until set 

Place in a freezer container and freeze until needed   

POPCORN

Heat a large pot over medium heat 

Add the sugar and slowly melt it until a caramel forms 

Remove from the heat and stir through the popcorn then when it is all coated pour onto a non stick mat to cool

 

PLATING 

Heat a knife and cut the cheesecake out of the tray 

Portion into rectangles 

Place in the serving bowl 

Scoop sorbet next to chesecake and top with popcorn   

INGREDIENTS:

200g digestive biscuits

100g butter, melted 

500g cream

400g cream cheese, room temprreture 

9 egg yolks

75g sugar

SORBET 

250ml stock syryp

200ml blue berry puree 

CARAMEL POPCORN

150g castor sugar

1 bag microwave popcorn already popped

© 2018 by Neill Anthony Private Chef Team

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