TUNA NEW STYLE

SERVES 1

COOKING TIME 10 mins 

INGREDIENTS:

200g fresh tuna 

50ml Sesame oil

50ml Olive oil

80g Ginge, peeled and cut into matchsticks

1 red chili sliced 

30ml Soya sauce 

 

METHOD:

Slice Tuna and lay onto a plate

Place the olive oil and sesame oil in a pan over high heat until smoking hot 

Spoon hot oil over tuna 

Top with the ginger and chili 

Spoon over soya sauce

Garnish with fresh coriander 

STEAMED SEA BASS, CRISPY GINGER 

SERVES 8

COOKING TIME 45 mins 

METHOD:

SEA BASS

Season the sea bass with salt and olive oil and wrap in cling film 

Set aside in the fridge until needed 

GINGER 

Place the oil in a pan over medium heat 

Place the ginger into the oil and cook until crispy 

Remove onto a tray lined with paper towel and season with salt 

LEAVES 

Heat a pan over high heat and add some olive oil 

Sauce the leaves for a minute then place the beer into the pan and reduce to a glaze

Remove onto a tray  

FINISHING 

Fill a medium sauce pot with boiling water and place the steamer ontop Place the sea bass into the steamer basket and cook for 6 minutes

Remove and keep wrapped in the cling film to avoid drying out

 

PLATING

Unwrap the sea bass and place in the middle of the plate

Top with the bok choi and crispy ginger

Glaze with olive oil  

INGREDIENTS:

2kg sea bass fillets, skinned and win boned  

Olive oil

Salt 

industrial strength cling film 

CRISPY GINGER  

200g fresh ginger peeled, sliced and cut into matchsticks 

Sunflower oil for deep frying

 

ASIAN LEAVES  

1kg baby bok choi

300ml brown ale 

olive oil

salt  

KOREAN SPICED GOAT, CAULIFLOWER, MACADAMIA

SERVES 8

COOKING TIME 60 mins 

INGREDIENTS:

GOAT

3kg Goat loin 

Olive oil

2 table spoons Korean chili paste 

Salt 

SPICED CAULIFLOWER  

4 Tbsp Korean chilli paste 

2 tbsp water 

Salt

1 Tbsp sugar 

Juice of 2 limes

2 heads of cauliflower broken into florets 

 

CAULIFLOWER PUREE

2 whole cauliflower, grated 

200g Butter 

Olive oil

Salt 

1 packet baby spinach

100g macadamia nuts 

METHOD:

 

CAULIFLOWER PUREE 

Heat a large pot over medium heat and add some olive and half the butter 

Add the grated cauliflower and cook for 10 minutes then remove into a jug blender and blend until smooth while adding the rest of the butter 

Pass through a sieve and check the seasoning 

SPICED CAULIFLOWER

Mix the chill paste, water, salt, sugar and lime juice together in a large bowl 

Add the cauliflower and mix well to coat 

Heat a large plan over meduim heat and add some olive oil 

Roast the cauliflower for 7 minutes until cooked 

Remove ans set aside 

GOAT 

Season the goat with olive oil, salt and chili paste 

Heat a grill pan over high heat 

Sear the goat for 5 minutes each side then remove onto a tray and rest for 8 minutes 

 

FINISHING

Heta a late pot over medium heat and wilt the spinach

Remove onto a tray lined with paper towel and season with salt 

 

PLATING

Carve the goat and place onto the plate

Heat cauliflower puree and set aside the goat 

Lay spiced cauliflower and spinach over the goat 

Finish with macadamia nut  

 

 

BLOOD ORANGE CURD, GINGER ESPUMA, CASHEW

SERVES 8

COOKING TIME310 mins 

METHOD:

BLOOD ORANGE CURD

Place all ingredients except the butter in a stainless steel bowl 

Place the bowl over simmering water and whisk until the curd thickens enough to coat the back of a spoon 

Remove from the eat and which in the butter 

Pass through a sieve and cover with cling film to avoid a skin forming 

 

GINGER ESPUMA

Place the milk, cream and sugar in a medium sauce pot

Place the pot over a low heat until it simmers   

Remove from the heat and add the ginger

Cover the pot with cling film and leave to insure for 20 minutes  

Strain and place into an espuma gun in the fridge until set 

SALTED NUT BRITTLE

Place the sugar in a large pot over medium heat 

Cook the sugar slowly until a caramel forms 

Add the nuts and stir through to coat 

Pour onto a tray lined with a non stick mat 

Allow to cool 

FINISHING 

Gas the ginger espuma with 3 gasses and refrigerate 

Break the brittle into a food prossessor and blend until it resembles seas sand then remove into an airtight container 

 

PLATING

Spoon turn into bowls 

Top with brittle and espuma 

  

INGREDIENTS:

BLOOD ORANGE CURD

1 ltr blood orange puree, reduced by half  

6 whole eggs

6 egg yolks

300g caster sugar

150g cold diced butter 

GINGER ESPUMA

700ml milk

300ml cream  

150g fresh grated  ginger

150g castor sugar

5 leaves gelatine soaked in cold water 

SALTED NUT BRITTLE 

2 cups caster  sugar

2 cups salted, roasted cashew nuts

© 2018 by Neill Anthony Private Chef Team

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