Food

Braised Lamb Neck Recipe

lamb neck


BRAISED LAMB NECK

INGREDIENTS

8 X LAMB NECKS, 200 GRAMS EACH
2 X CARROTS, PEELED & DICED
2 X ONIONS, PEELED & DICED
2 X CELERY STALKS, PEELED & DICED
1⁄4 X BUNCH X ROSEMARY, WASHED & CHOPPED
SALT AND PEPPER
100 ML X DRY SHERRY
20 ML X BLEND OIL, VEAL STOCK
        
                
        
                

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Food

Goat Milk Panna Cotta Recipe

goat milk panna cotta


GOAT MILK PANNA COTTA

INGREDIENTS

480 ML X GOAT MILK
525 GRAMS X PURE CREAM
100 GRAMS X CASTER SUGAR
5 X GELATINE LEAVES
1 X VANILLA BEANS

METHOD

  1. Soak gelatine in cold water. Scrape vanilla bean into the goat milk with the sugar & bring to a simmer.

  2. Squeeze all the liquid out of the gelatine then add to the goat milk mix, making sure to whisk well to melt the gelatine. Strain the mix. Stir the pure cream in to the goat milk mix & place in a large metal bowl.

  3. Place inside another bowl half filled with frozen ice and cool. Then pour into glasses and weigh the mix at 90 grams per glass. Refrigerate to set for at least 6 hours.

METAXA JELLY

INGREDIENTS

125 ML X METAXA
375 ML X SUGAR SYRUP
4 X GELATINE SHEETS

METHOD

   1. Bring to a simmer the metaxa & the sugar syrup.
   2. Soften the gelatine in ice cold water. Squeeze the sheets & drain,
      then whisk into the marsala mix.
   3. Cool down the jelly mix, then gently pour 2cm over the top of the panna cotta mix & refrigerate at least 6 hours.

WALNUT BAKLAVA MIX

INGREDIENTS

1 TSPN X GROUND CINNAMON
1⁄4 TSPN X GROUND CLOVES
PINCH NUTMEG
2 TBLSP X SUGAR
2 TBLSP X WATER
100 GRAMS X WALNUTS
4 SHEETS X PHYLLO DOUGH
50 ML X CLARIFIED BUTTER

METHOD

 1. In a small bowl mix the cinnamon, cloves, & nutmeg
 2. In a small pan add the water & sugar. on low heat dissolve the sugar in the water
 3. Add the walnuts & toss to coat. Cook stirring until all the moisture has evaporated & the sugar begins to caramelize. Transfer to the bowl with the spices & toss
 4. Cool on parchment paper. Chop finely
 5. Pre heat the oven to 180c.
 6. Lay one sheet of phyllo on an oven tray & brush with butter then scatter a big pinch of nut mix. Repeat with 2 more sheets of phyllo & finish with the last sheet, brushing with butter only.
 7. Bake for 15 minutes until golden & dark brown.
 8. Let the sheets cool then break the walnut baklava into a crumble.
 9. To finish the dish sprinkle 2 tablespoons of the baklava crumbs over the jelly & serve with a scoop of coffee sorbet.

Courtesy of Vas Donoudis

Fava Puree w Hazelnuts Crisp Chickpeas & Shallots Recipe

fava puree


FAVA PUREE, HAZELNUTS, CRISP CHICKPEAS & SHALLOTS
1⁄2 Tbsp X BLENDED OIL
3 X WHITE SHALLOTS (finely sliced)
3 X GARLIC CLOVES (finely chopped, paste)
500 GR X YELLOW SPLIT PEAS
1 X DRIED BAY LEAVES
1⁄2 Tbsp X SALT
1⁄2 Tbsp X CRACKED BLACK PEPPER
  1. Rinse and drain yellow split peas
2. In a pot, heat up oil then sweat out onions till soft and
translucent
  3. Add split peas and stir for 2 minutes. Add bay leaves, salt and pepper
  4. Cover peas with water with 8cm in excess of surface.
5. Simmer gently until very soft but not mushy. Skim starch off the
top layer every now & then
  6. Transfer onto a perforated tray & allow liquid to drain. Remove bay leaves

2 GARLIC CLOVES (smashed)
1 SHALLOTS (roughly chopped)
1 Tspn LEMON (juiced)
1/4 CUP EVOO
SMALL HANDFUL OF PICKED DILL
  1. In a food processor, combine garlic, shallots & lemon juice. Add 3/4 of the split pea mixture & pulse until smooth

  2. With the motor running, drizzle in olive oil to form an emulsion

  3. Add the dill and season to taste. Pulse again

  4. Turn into a large bowl and mix in the remaining split pea mixture

  5. Mix with a spatula until evenly mixed.

     

     

Store in the refrigerator for up to 1 week.
To a portion of dip add as a garnish, some toasted hazelnuts & thinly sliced shallots that have been steeped in red wine vinegar for 10 minutes.
Shallow fry some well drained chickpeas in oil until crispy, drain well.
Season well with sea salt.
Sprinkle some chopped parsley over the top & serve with crusty warm bread.

Courtesy Vas Donoudis

Food

Vietnamese Wok Fried Beef with Watercress & Peanuts

VIETNAMESE WOK FRIED BEEF

WITH WATERCRESS & PEANUTS

tb 050 201309130916421 3731 

Courtesy of Collins Kitchen (from Taste of Nam) - 

250g Beef tenderloin, thinly sliced

50g Onion, finely sliced

5g Garlic, finely chopped

1tsp Salt

½ tsp Pepper

1tsp Five spice

20g Lemon grass,  chopped

5ml Soya sauce

20ml Cooking oil

10ml Rice vinegar

2tsp Sugar

1tsp Corn oil

50g Watercress

5g Roasted peanuts

Coriander leaves

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