ULTIMATE BEANS ON TOAST

SERVES 1

COOKING TIME 10 mins 

INGREDIENTS:

2 slices sourdough bread

1 clove of garlic, peeled

50g soft goats cheese at room temperature 

olive oil 

1 shallot peeled and sliced  

1 can cannelloni, drained and rinsed

2 table spoons home made ketchup  

40g fresh chives, chopped

Pea shoots 

Parmesan cheese to finish 

METHOD:

Heat a char grill over high heat 

Char bread for 3 minutes each side then remove and rub with garlic clove 

Spread goats cheese onto toast and set aside 

Heat a pan over high heat and add some olive oil 

Cook shallot until golden brown then add the beans 

Add the ketchup to the beans and cook for another 4 minutes on a medium heat 

Check seasoning and fold through chives 

Top the bread with the beans and finish with the pea shoots and parmesan  

OX HEART TARTARE, BACON, PARMESAN

SERVES 8

COOKING TIME 60 mins 

METHOD:

BACON CRUMBS

Pre heat the oven to 200 degrees celcius 

Lay the bacon on an oven rack set on an oven tray 

Bake for 15 minutes then remove and allow to cool 

When cold chop the bacon and lay on paper towel, set aside 

PARMESAN CRISPS

Preheat the oven to 200 degrees celcius 

Place a non stick mat on an oven tray 

Grate the parmesan evenly onto the mat and bake until golden brown 

Remove and allow to cool 

TARTARE MIX 

Place all ingredients into a large bowl and mix well

Set aside util needed  

OX HEART 

Dice heart into a small dice and set aside in a large bowl 

FINISHING

Mix the chopped heart into the tartare mixture, check the seasoning and set aside.Dont do this to far in advance as it will cook the meat 

Heat a char grill over high head and grill the bread for 3 minutes each side 

PLATING 

Spoon tartare mixture into the centre of the plate 

top with parmesan crisps and bacon crumb 

Finish with flowers and grated parmesan 

INGREDIENTS:

TARTARE MIX  

3 table spoons capers, chopped 

10 baby gherkins chopped 

3 shallots, peeled and diced 

3 Tbsp tomato ketchup 

3 Tbsp dijon mustard

2 Tbsp Worcestershire sauce

Hot sauce  to taste

50g Fresh tarragon leaves chopped 

40g Flat leaf parsley, chopped

3 hard boiled eggs, grated 

Salt 

40 ml olive oil 

OX HEART 

1 OX heart, sinew and fat removed 

 

BACON CRUMBS

250g streaky bacon

PARMESAN CRISP

200g parmesean  

 

SOURDOUGH TOAST

1loaf of sour dough sourdough 

Parmesan for finishing 

VENISON, RICOTTA, BROCCOLI

SERVES 8

COOKING TIME 45 mins 

INGREDIENTS:

VENISON

3 venison loins, trimmed 

Olive oil

Salt

WHIPPED RICOTTA

400g fresh ricotta

Zest of 3  lemons

1 chilli, finely chopped

Salt

 

TENDERSTEM BROCOLLI 

1kg  tenderstem broccoli

Olive oil

Salt

SAUCE 

2 litre veal stock 

80g butter 

METHOD:

WHIPPED RICOTTA 

Mix all ingredients in a large bowl and set aside until needed 

BROCOLLI 

Bring a large pot of seasoned water to the boil

Place the broccoli in the boiling water and cook for 2 minutes then remove into a large bowl if ice water 

Leave the broccoli in the water for 10 minutes then remove onto a tray lined with paper towel

Heat a char grill over high heat and season the broccoli  with salt and olive oil 

Grill for 5 minutes then remove 

VENISON 

Heat a char grill over high heat 

Season the venison with salt and olive oil 

Grill for 10 minutes turning every 2 minutes 

Remove onto a tray and rest for 5 minutes 

SAUCE 

Reduce the stock by half 

Whisk the butter into the sauce 

PLATING 

Spoon the ricotta into the middle of the plate 

Carve the venison and place onto the ricotta 

Top with the grilled broccoli and finish wit the sauce 

SWARTLAND MESS

SERVES 8

COOKING TIME 60 mins 

METHOD:

MERINGUE SHARDS

Pre heat your oven to 120 degrees celcius

Using a stand mixer, beat the egg whites until stiff peaks forms

Add caster sugar, one spoonful at a time

Whisk until  thick and glossy

Spread meringue mixture unto a baking sheet lined with a silicone mat 

Bake for 2 hours then turn the even off and leave to cool in the oven 

Break meringue into shards and store in an airtight container

 

ICE-CREAM

Heat the milk, vanilla and cream over medium heat 

Whisk the egg yolks and sugar together until light and fluffy 

Pour the warm milk and cream onto the egg yolks then return to the sauce pot over a low heat and stir until it thickens

When the mixture coats the back of a spoon pass through a fine sieve

Chill the mixture then churn in an ice cream machine until set then freeze until needed   

SORBET

Prepare a simple syrup by dissolving the sugar in the water

Add the syrup to the blueberry puree and mix to combine

Churn in an ice cream machine until set then freeze until needed 

PLATING 

Heat a spoon in warm water and scoop the ice cream and sorbet into your bowl 

Top with shards of merengue  

INGREDIENTS:

FRENCH MERINGUE

4 large egg whites

250g  castor sugar

 

ICE CREAM

250ml cream

250ml milk

1 vanilla pod split in half 

12 eggs yolks

250g sugar

SORBET

1 cup sugar

1 cup water-

500ml  blueberry puree

© 2018 by Neill Anthony Private Chef Team

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