SERVES 2

COOKING TIME 20 mins

chicken and mushroom phyllo

INGREDIENTS:

6 chicken thighs, skinless, boneless

150g button mushrooms, sliced 

3 sheets phyllo pastry 

50g butter, melted

1 table spoon creme fraiche 

80 g parmesan

1 lemon

1 shallot, sliced on a mandolin

2 heads baby gem

METHOD:

Preheat oven to 180⁰C

Brush melted butter between layers of phyllo 

Line small cake tin with pastry, bake until golden

Remove from the tin and set aside 

Heat a pan over medium heat and add olive oil 

Season the chicken thighs with salt and cook for 4  minutes each side then remove from the pan into a tray 

Return the pan to the heat and saute the mushrooms for 2 minutes 

Add the chicken to the mushrooms and stir in the creme fraiche

Simmer for 1 minute then remove from the heat   

Place the baby gem leaves and shallots into a bowl,  dress with olive oil and season

Fill the pastry case with the chicken and mushroom mixture 

Top with salad and grate on parmesan 

potato gnocchi, butternut, sage

SERVES 6

COOKING TIME 2 hours 

METHOD:

GNOCCHI

Pre heat your oven to 180 celcuis 

Place the salt on a baking tray

Bake potatoes on the salt until soft

Remove from oven when cooked and cut in half

While warm scoop potato flesh into a potato ricer and push through into a large bowl 

Mix in the egg yolks and add flour until it comes together 

Roll gnocchi into long sausage shapes on a floured surface and cut 2 cm pieces

Bring a large pot of seasoned water to the boil and then gnocchi 

Cook until they rise to the top then remove them with a spider and place into a metal tray 

Drizzle the gnocchi with olive oil 

Let them cool then cover with cling film and place in the fridge 

BUTTERNUT PUREE

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

Cook the diced butternut in oil until soft

Add cream and reduce into the butternut

Remove and place in a jug blender with the butter and blend until smooth then pass through sieve

Set aside until needed 

SAGE LEAVES

Heat fryer to 160 celcius 

Fry sage leaves until crispy then remove onto a tray lined with paper towel and season with salt 

FINISHING 

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

Statue the gnocchi until golden brown and remove onto a tray 

Heat the puree and place in squeeze bottle 

PLATING 

Arrange hot gnocchi in bowl 

Dot puree around 

Top with cheddar and cress 

INGREDIENTS:

GNOCCHI

6 large potatoes

250 g seas salt 

Cake flour

2 egg yolks

salt 

BUTTERNUT PUREE

600g peeled diced butternut

Olive oil 

150g butter

200ml cream

CRIPSY SAGE

20 sage leave

oil for frying 

200g sharp cheddar 

Baby cress leaves 

LAMB cannon, miso, baby gem

SERVES 6

COOKING TIME  45 mins

INGREDIENTS:

LAMB 

6 lamb cannons 

Salt 

80 butter

3 closed garlic 

80 g fresh thyme 

 

MINT SALSA  

3 bunches mint picked into leaves

2 red chilli diced 

120 ml olive oil olive oil

Salt 

GLAZED BABY GEM

6 heads baby gem cut in half

Salt 

2 table spoons mayonnaise 

1 Tbsp dijon mustard

MISO GLAZE 

2 table spoons miso paste 

2 table spoons olive oil 

1 teaspoon sugar 

Juice of 2 limes

 

SAUCE 

1 litre veal stock

 

METHOD:

MINT SALSA 

Chop mint leaves and mix with the olive oil, chilli and season 

Set aside for use later 

MISO GLAZE 

Mix all ingredients together and set aside 

GLAZED GEM LETTUCE

Mix the mayonnaise and mustard together 

Lay the baby gem one a metal tray ands season with salt between the leaves  

Brush the baby gem lettuce with the mayonnaise 

Blow torch the lettuce until golden brown 

LAMB CANNONS

Heat a pan over high heat and add some olive oil 

Season the lamb with salt and sear in the pan for 2 minutes each side 

Add the butter to the pan and baste the lamb with the foaming butter for 3 minutes

Place the garlic and thyme into the brown butter and cook for another 3 minutes  

Remove onto a resting rack and pour over flavoured butter 

 

SAUCE

Reduce the veal stock by half and add any resting juices and brown butter from the lamb 

 

PLATING 

Brush the miso glaze onto the plate

Top with mint salsa

Carve the cannons and place the middle of the plate

Set baby gem next to lamb

Finish with sauce and wood sorrel 

  

 

 

strawberry puff

SERVES 6 

Cooking time 1 hour 

METHOD:

PASTRY

Pre heat the oven to 200 degrees celcius 

Dust the sheets wit the caster sugar and bake for 15 minutes 

Remove and allow to cool

CUSTARD

Place the butter and flour in a food prosessor and mix until it resembles sea sand, remove into a bowl    

In a large sauce pan warm the milk over a medium heat 

When the milk is warm whisk in the flour and butter mixture

Turn the heat down and cook for 8 minutes 

Remove from heat and whisk in egg yolks

Whisk for another minute then pour into a tray

Cover with cling film to avoid a skin forming and refrigerate  

When cold place the crème into a stand mixer fitted with the whisk attachment and beat for 2 minutes 

Add the whipped cream and icing sugar and whisk until smooth

Place into piping bag and place in the fridge 

BERRIES

Place the berries into a large bowl  

Mix sugar and lemon juice into the strawberries and set aside 

PLATING 

Cut pastry into squares 

Top with whipped custard and berries 

Finish with a dusting of icing sugar 

INGREDIENTS:

PUFF PASTRY

4 sheets all butter puff pastry 

4 table spoons caster sugar

CREME PATISIER 

600ml milk

155g flour

113g cold diced bitter

6 egg yolks

400ml whipped cream

4 table spoons icing sugar

MACERATED BERRIES

600g strawberries cut into quarters 

2 table spoons caster sugar 

Juice of 2 lemons 

© 2018 by Neill Anthony Private Chef Team

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