DOUBLE CHEESE BURGER

SERVES 1-2

COOKING TIME 75 mins 

INGREDIENTS:

250g Beef mince

Salt 

2 table spoons tomato Ketchup 

2 table spoons Dijon mustard 

2 table spoons Mayonnaise 

2 Plain burger buns toasted 

olive oil 

2 gherkins, sliced fine  

1 onion sliced

Baby gem lettuce leaves

Cheese spread

4 Slices cheddar cheese 

METHOD:

PATTY

Place the mince in a large bowl  

Season the mince with salt then mix in the ketchup, mustard and mayonnaise 

Leave uncovered in your fridge for 30 minutes 

Remove from the fridge and shape the mince into 4 burger patties, 2 per burger

Put the patties onto a tray and place in the fridge for 30 minutes to firm up 

FINISHIG 

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

Cook the patties in the hot pan for 4 minutes turning them every 30 seconds 

Turn the pan off and lay the cheese onto the burger patties to melt

 

PLATING 

Lay cheese spread and lettuce on the bottom bun

Place the burger patties, onions and gherkins on top of each other  

Spread cheese onto top bun to finish assembly

  

 

SCALLOP, BEETROOT, APPLE

SERVES 6 

COOKING TIME 90 mins 

METHOD:

BEETROOT 

Preheat oven to 200⁰C

Lay 2 sheets of foil on your bench

Place the beetroots and thyme in the middle of the foil 

Season with salt and a drizzle of olive oil

Bake for 60 minutes or until a knife goes straight through with out resistance then remove and leave to cool in the foil    

APPLE PUREE 

Heat a large pot over high heat 

When the pot is smoking hot coat the apples in the sugar and add

Cook the apples at a high heat stirring continusaly to avoid burning 

When cooked place in a jug blender and blend until smooth

Pass through a sieve and set aside

 

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 a non stick pan over high heat and add sone olive oil 

Season the scallops with salt and sear for a minute on each side then add the butter and baste in the foaming butter for another minute 

Remove all at once onto a tray 

Rub the skin off the cooked beetroot and slice onto a tray

Season the slices with salt and olive oil 

Mix equal amounts of olive oil mayonnaise and apple puree together and place in a squeeze bottle

 

PLATING

Lay beetroot onto plate

Top with scallops and dots of mayonnaise 

Finish with cress and fresh apple 

 

INGREDIENTS:

SCALLOPS 

20 fresh scallops 

Butter 

Olive oil 

Salt 

BEETROOT 

4 large beetroots

80 g Fresh thyme 

Olive oil 

Tin foil 

 

APPLE PUREE

20 granny smith apples peeled, cored and diced 

1 table spoon caster sugar 

 

OLIVE OIL MAYONNAISE 

4 whole eggs boiled for 5 minutes 

300ml olive oil 

100ml grape seed oil 

Juice of 1 lemon 

heaped teaspoon dijon mustard

Salt

 

GARNISH

Cress leaves 

2 granny smith apples, cut into matchsticks  

LAMB, POTATO TERRINE, SPRING CABBAGE 

SERVES 6

COOKING TIME 3.5 HOURS 

INGREDIENTS:

1 lamb shoulder bone in 

olive oil 

Salt 

2 bulbs garlic 

6 onions peeled and quartered 

8 carrots peeled and cut in half 

8 leeks, washed and trimmed 

2 litre Veal stock

 

POTATO TERRINE

20 potatoes peeled and sliced on mandolin 

250g melted butter 

Baking paper    

Salt

SPRING CABBAGE

Leaves of 6 baby cabbages, core removed  

100g Butter 

Pea shoots for garnish 

METHOD:

LAMB

Pre heat your oven to 160 degrees celcius 

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

Season the lamb shoulder with salt and sear until brown all over 

Remove the lamb onto a tray and cook the vegetables until brown then lay the lamb shoulder onto the vegetables and cover with the weak stock 

Cover with a tight fitting lid and place in the oven for 3 hours

Remove the lamb from the stock with a spider and set aside 

Pass the braising liquid through a fine sieve and reduce on a high heat while skimming off any excess fat  

 

  

POTATO TERRINE 

Pre heat your oven to 170 celcius

Line an oven proof tray with baking paper 

Lay the potatoes into the tray while seasoning each later with salt and melted butter 

Cover with baking paper, tin foil and another tray then bake for 60 minutes

When cooked turn the oven off and allow to cool in the oven 

When cool remove from the oven and weigh down with some tinned food or wine bottles and pace in the fridge over night or for at least 3 hours 

CABBAGE 

Heat a pot over low heat and add the butter 

Once the butter has melted cook the cabbage leaves for 2 minutes then season with salt and remove onto a tray 

FINISHING 

Portion the potato terrine

Heat a non stick pan over medium heat and sear the terrine until golden brown 

Remove crispy terrine onto tray 

Heat lamb sauce in a sauce pot 

PLATING 

Place potato and cabbage onto plate and top with lamb 

Glaze with sauce garnish with pea shoots  

BURRATA, PEACHES, SHORTBREAD

SERVES 6

COOKING TIME 45 mins 

METHOD:

In a large pot add the sugar, lemon and spices and bring to a boil then turn the pot off and leave to infuse for 30 minutes

Pass the stock syrup through a sieve into another pot and place on a medium heat 

Add the peaches and simmer until the skin comes off the peach but is not over cooked 

Remove onto a tray and leave to chill   

 

SHORTBREAD 

Pre heat your oven to 180 degrees Celcius 

Line a 20x30x4cm tray with greaseproof paper  

Cream butter and sugar together in stand mixer fitted with the paddle attachment 

Add flours, rosemary and salt

Mix until it forms a smooth dough  

Press into prepared tray

Chill for 30 minutes

Bake at 180 degrees Celcius for 20-25 minutes

Remove and allow to chill

 

PLATING

Place peaches into serving bowl 

Tear buratta over peaches 

Crumble shortbread over and top

Add ice cream and a drizzle of olive oil  

INGREDIENTS:

POACHED PEACHES 

10 peaches halved and stones removed 

2 cups sugar

2 cups water

2 lemons cut in half 

3 star anise 

1 cinnamon stick 

4 fresh burrata cheese  

ROSEMARY SHORTBREAD 

300g butter, softened

140g golden caster sugar, plus 4 tbsp

300g plain flour

140g rice flour

1 tsp chopped fresh rosemary

salt 

Vanilla ice cream for serving 

Olive oil 

© 2018 by Neill Anthony Private Chef Team

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