Beetroot Salad (Serves 6)
1kg Cooked beetroot
Goat cheese mix
40pcs Sliced shallot rings
3pcs Orange zest
125g Olive oil
75g Sherry vinegar
200g Orange juice
25g Sherry vinegar
30g Homemade balsamic
500g Orange juice reduced
50g Olive oil
Salt and pepper to taste
Goat cheese mix:
30g Walnut oil
500g Goat cheese
20g Olive oil
1. Wrap the beetroot in aluminum foil and cook in the oven for 45-90 minutess at 200 degrees Celsius.
2. Prepare marinade for the beetroot by mixing all marinade ingredients together in a small bowl.
3. When beetroot is cooked, peel and cut it into small pieces, place in marinade and leave overnight.
Put 500g of orange juice into a pan and simmer on a low heat to reduce to 100g.
4. To prepare orange dressing, blend all ingredients together and cover for use later.
5. To make goats cheese mix, put all ingredients into a large bowl and mix together.
6. To serve the beetroot salad, arrange beetroot on the plate, put a small spoon full of goat cheese mix between beetroot pieces, place pistachios and basil leaves on top and dress the dish with the orange dressing and serve with a side of shop bought focaccia bread.
Harissa Prawns (Serves 6, 5 prawns per portion)
12g Fried garlic
20 Red chili flakes
1 clove Carlic
60g Rosemary picked
90g Garlic sliced
120g Green chili sliced
500g Olive oil
Preheat oven to 220 degrees Celsius.
1. To make harissa seasoning slice garlic into thin pieces and lightly fry in oil until golden brown and crispy.
2. Place fried garlic onto kitchen towel and lightly pat until dry. Once garlic is dry, mix with the rest of the harissa ingredients in a pestle and mortar and put aside for use later.
3. Peel the prawns leaving heads and tails and devein them.
To make the marinade mix all ingredients together in a large bowl.
4. Marinate the prawns for at least one hour. Place prawns on a baking tray and pour some of the marinade over them before cooking.
5. Place prawns in to the preheated oven and cook for 5 minutes.
6. Put prawns on a plate, pour cooking juices over them and drizzle some lemon juice on top. Sprinkle with harissa seasoning. Serve lemon wedges on the side.
Veal Strip Loin (Serves 1)
70g Yoghurt marinade
40g Mixed salad
500g Greek yoghurt
17g Fried garlic
10g Endive cut in half
10g Sliced cauliflower
10g Green apple
5g Toasted almonds
5g Shaved parmesan
10g White balsamic
15g Green chilli
350g Olive oil
5g Red chilli
1pc Orange zest
1pc Lemon zest and juice from
35g Mint leaves
Honey to taste
1. Blend all marinade ingredients together and marinate the veal for 2 hours.
2. Heat oven to 200 degrees Celsius and cook meat for approximately 10-15 minutes to be cooked to medium.
3. After cooking leave the meat out to rest for 2 minutes and then slice for serving.
4. For the salad: prepare all ingredients and mix them together with the dressing.
5. To make fried gremolata, fry green chili and garlic separately and then blend with the rest of the gremolata ingredients.
6. Blend until it makes a paste, and serve in a small dish along with the meat.
Crème Brûlée (Serves 10-12)
2 Vanilla Pods
156g Caster Sugar
217g Egg Yolks (pasteurised if possible, but not necessary)
600g Demerara Sugar
5 g of Demerara sugar per serving
1. Combine the cream, milk and scrape vanilla beans from pod and put all in a saucepan.
2. Place the mixture over a medium low heat and bring to boil.
3. Remove from heat and allow to cool down for 10 minutes.
4. Whisk together the yolks and sugar, then temper (pour a small amount at a time) the cream into the egg mix.
5. Remove the bubbles by lightly blow torching the top.
6. Bake in oven at 95 degrees Celcius for 55 minutes or until set.
7. To serve, sprinkle demerara sugar on top and blowtorch evenly until golden.