|
1.
BABY
TOMATO GAZPACHO WITH SPINY LOBSTER AND CAVIAR
Method 1. Purée tomatoes with water in blender. Gradually add oil until emulsified and season with vinegar, salt, pepper and sugar. Chill. Anchovy Mayonnaise 6 egg yolks 1 anchovy fillet 1 garlic clove 1 tbsp grain mustard 1 cup basil leaves 1 ltr blended oil (sunflower oil 75%, olive oil 25%) Method 1. Put all the ingredients except oil into the food processor. 2. Blend the ingredients and gradually add in the blended oil. 3. Blend the mixture till smooth and thick consistency (as per normal mayonnaise consistency). 4. Transfer the anchovy mayonnaise into a container. Set aside. Garnish poached lobster tails (1 slice per portion, the rest mall diced) cucumber (skinned, seeded, small diced) asparagus tips (3 per portion, the rest diced) chive sticks chives (chopped) parsley (chopped) lemon juice caviar Plating 1. Mix diced lobster, cucumber, asparagus, chopped chives and parsley with mayonnaise. 2. Place in a ring in the middle of a soup plate with the slice of lobster on top. Top lobster with the chive stick and pour the gazpacho around. |
|||
2.
SPRINGBOK
LOIN WITH SWEET POTATO TATIN, RED ONION JAM AND SPICED ASIAN JUS
Method 1. Sauté beetroot, garlic and ginger for 5 minutes stirring continuously. 2. Add vinegar and port wine. Bring to a boil, cook and reduce the mixture until syrup consistency. 3. Add in sugar and cook until dissolved. Sweet Potato Tatin 3 discs of sweet potato (1/2'' thick & 3cm diameter) 3 rounds of puff pastry (6cm diameter) 30 g sugar 30 g butter Method 1. Cover the sweet potato with puff pastry. 2. Caramelise butter and sugar. 3. Place tarts on caramel. Bake at 180ºC until soft and golden brown. Preparation to finish 1. Sear springbok until medium rare. 2. Place tatin in the centre of a large plate. 3. Put the jam on top and arrange springbok on top of jam. 4. Pour over the jus and finish with sweet potato crisps and chervil. Sweet Potato Pureé 2 large sweet potatoes (peeled, chopped) 2 apples (peeled, chopped) 2 star anise 2 cardamom 1 cinnamon orange juice Method 1. Boil and simmer orange juice with star anise, cardamon and cinnamon. 2. Strain the orange mixture. 3. In a new pot, put the strained orange mixture together with the chopped sweet potatoes and apples. 4. Bring the mixture to a boil, cover the pot and cook till the chopped sweet potatoes and apples are soft. 5. When the sweet potatoes and apples are ready, strain off the orange juice. 6. Using a blender, process the sweet potatoes and apples into pureé consistency. |
|||
3. STRAWBERRY, BASIL AND BALSAMIC PAPILLOTTE WITH CARAMEL AND BALSAMIC ICE CREAM
Ice-cream 300 ml cream 150 ml milk 3 egg yolks 100 g sugar 4 tbsp balsamic vinegar Method 1. Like making vanilla sauce, boil milk and cream and half of the sugar in a heavy pot. 2. In the meantime, in a mixing bowl, mix half the sugar and egg yolks together. 3. When the milk mixture has boiled, pour half of the boiled mixture into the mixing bowl of egg yolk and sugar. At the same time, whisk the sugar and egg yolk mixture to prevent it from curdling. 4. Add balsamic vinegar to taste and set aside to let it cool down. 5. When the mixture turns cold, churn in ice-cream machine and freeze. |
|||
