KEDGEREE

SERVES 1-2 

COOKING TIME 20 mins 

INGREDIENTS: 

2 Tbsp olive oil 

2 tsp curry spice

couple of curry leaves

1 cup cooked basmati rice

1 cup grated green courgette 

2 soft boiled eggs curt into quarters

200g cooked smoked trout 

Fresh coriander 

1 lime 

1 fresh green chili, chopped  

METHOD:

Heat olive oil in a pan over medium heat

Cook curry leaves and spices in pan for 1 minute 

Add the rice and courgettes into the pan and stir through the spiced oil 

Season with salt and fold through the eggs 

Flake smoked trout through the mixture then remove from the heat 

Garnish with fresh coriander, lime and chili

 

CRISPY POLENTA AND TOMATO KETCHUP

SERVES 8 

COOKING TIME 45 MIN

METHOD:

POLENTA FRIES 

Place a large pot over a high heat and bring the milk to boil

Add salt to season

Whisk in polenta, reduce heat to low and cover with a lid

Cook for 15 minutes, whisking every 3 minutes

Add butter and parmesan to polenta, whisk vigorously and remove from the heat

Line a baking tray with cling film

Transfer the polenta to the lined tray, cool in fridge

Cut cooled polenta into fries

Heat fryer to 180 degrees celcius 

Dust polenta in flour and fry in 180⁰C cooking oil, until golden

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

 

KETCHUP

Preheat oven to 200⁰C

Mix tomatoes, cinnamon, star anise, chilli and 50ml olive oil in a tray

Roast in oven for 30 minutes

In large pot heat 50ml olive oil

Cook onion and garlic until soft

Add tin tomatoes, tomato puree and the roasted tomatoes from ealier

Cook for 15 minutes over medium heat, uncovered

Add vinegar, sugar and salt, cook for a further 8 minutes

Remove star anise and cinnamon from liquid

Blend the remaining liquid until smooth, add remaining olive oil while blending

Pass mixture through a sieve, season to taste and set aside

PLATING

Arrange polenta fries onto serving platter

Add tomato ketchup

Season to taste

Ready to serve

INGREDIENTS:

POLENTA FRIES

900ml milk

Salt to taste

300g polenta

140g butter

200g parmesan, grated, plus extra for garnish

Flour for dusting

1 litre cooking oil

 

TOMATO KETCHUP

10 plum tomatoes, cut in half

2 cinnamon sticks

2 star anise

3 red chillies

150ml olive oil

2 red onions, diced

4 garlic cloves

300g diced tin tomatoes

2 tbsp tomato puree

60ml red wine vinegar

1tbsp castor sugar

1 tsp fine salt

FISH TACO

SERVES 8 

COOKING TIME 30 mins 

INGREDIENTS:

SEASONED FLOUR

300g plain flour 

1 tab spoon salt 

1 table spoon ground cumin

1 table spoon smoked paprika

1 table spoon ground coriander

 

AVOCADO PUREE

3 ripe avoados

1 tabel spoon creme fraiche

Juice of 2 limes

Hot sauce to taste 

Salt

 

PICKLED ONIONS

2 red onions sliced on mandolin

4 table spoons red wine vinegar

1 table spoon salt 

1 tabel spoon sugar

drizzle of olive oil

20 oysters 

500g angel fish fillets, skin removed 

2 heads baby gem lettuce, sliced 

fresh coriander for garnish 

sunflower oil for frying 

15 corn taco shells 

 

 

METHOD:

SEASONED FLOUR 

Mix all ingredients together and set aside in a tray 

AVOCADO PUREE 

Scoop avocado flesh into a jug blender 

Add all other ingredients and blend until smooth, season to taste  

Pass through a fine sieve and place in squeeze bottle

 

PICKLED ONIONS

Place all ingredients into a bowl and mix well

Set aside until needed

 

FINISHING  

Heat your frying oil to 170 degrees celcius 

Coat the fish in the season flour

Fry for 3 minutes then remove onto a tray lined with paper towel, season with salt 

Coat the oysters in seasoned flour

Fry for 30 seconds, remove onto oar towel and season with salt 

 

PLATING 

Pre heat your oven to 180 degrees celcius 

Heat tacos for 30 seconds then remove and place into empty egg boxes 

Lay lettuce into taco

Top with puree and onions 

Place fish and oysters onto then finish with coriander 

Ready to serve

CAULIFLOWER TEMPURA

SERVES 8 

COOKING TIME 25 MIN

METHOD:

CAULIFLOWER

Heat a large pot of season water over high heat 

Place the cauliflower into boiling water 

Cook for 1 minute, then remove into a bowl of ice water 

Once cold remove onto paper towel to dry

 

TEMPURA BATTER

Mix all ingredients together and keep chilled 

 

OLIVE OIL MAYONNAISE 

Peel the cooked eggs and place in a tall sided jug 

With a hand blender mix mix the eggs on high speed and slowly add the oils to form a smooth emulsion 

Finish with the mustard, lemon juice and salt 

Place in a squeeze bottle and set aside 

FINISHING 

Heat your oil to 170 degrees celcius  

Dust cauliflower in flour then dip in tempura batter and fry until golden 

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

PLATING 

Place cooked cauliflower into plate and top with mayonnaise 

INGREDIENTS:

CAULIFLOWER

2 heads cauliflower, broken into equal sized florets

1 cup tempura flour

1 1/2 cups cold sparkling water

salt

sunflower oil for deep frying

Flour for dusting 

OLIVE OIL MAYONNASIE 

4 whole eggs boiled for 5 minutes 

300ml olive oil 

100ml grape seed oil 

Juice of 1 lemon 

heaped teaspoon dijon mustard

Salt

HAM HOCK LARP

SERVES 8 

cooking time 3 hours 

INGREDIENTS:

2 cooked ham hocks

Olive oil for frying

2 heads butter lettuce leaves

6 cloves garlic sliced 

100g fresh ginger peeled and cut into matchsticks 

4 fresh red chillies, finely chopped

150 ml clear honey

METHOD:

HAM HOCKS

Place the ham hocks in a late pot of water and simmer for 2 hours or until the bone comes out clean

Remove them from the water and once cooked remove skin and excess fat then shred and set aside 

FINISHING 

Hat a pan over high heat and add some olive oil 

Cook the chili, garlic and ginger until crispy them remove onto paper towel 

Place the pan back onto a high heat and add the shredded ham hock

Cook until crispy then add the honey and reduce until it coats the ham

Remove onto a tray and mix the chilli, garlic and ginger through  

 

PLATING

Place the lettuce leaf cups onto a serving plater 

Fill with the ham hock mixture   

COUSCOUS DUMPLINGS

SERVES 8 

cooking time 30  mins 

METHOD:

Mix all the ingredients together and roll into small balls 

Place in the fridge until needed

 

FINISHING 

Heat your oven to 200 degrees celcius 

Place the cous cous dumplings onto a greased baking sheet 

Bake for 20 minutes then remove and top with extra cheese 

 

INGREDIENTS:

2 cups cooked couscous

4 egg yolks 

1 cup finely grated parmesan plus extra for finishing 

1cup finely chopped apricots

Salt

ICE CREAM SANDWICHES

SERVES 8 

cooking time 60 mins 

INGREDIENTS:

CHOC CHIP COOKIES

150g salted butter, softened

80g light brown muscovado sugar

80g granulated sugar

2 tsp vanilla extract

1 large egg

225g plain flour

½ tsp bicarbonate of soda

Bicarbonate of soda

¼ tsp salt

200g plain chocolate chip or chunks

1 Litre vanilla ce-cream

METHOD:

Heat the oven to 190⁰C

Line two baking sheets with non-stick baking paper

Put butter and sugars into bowl and beat until creamy, beat in the vanilla and egg

Sieve flour, bicarb and salt into bowl and mix it, add the chocolate chips and stir well

Use a teaspoon to make small scoops of mixture, spacing them well apart on the baking trays

Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre

Leave on the tray for a couple of minutes to set

 

PLATING  

Lay cookies on serving plater 

Scoop ice cream onto bottom cookie

Top with another cookie  

© 2018 by Neill Anthony Private Chef Team

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