ORANGE GLAZED SEA SCALLOPS
20 large scallops, muscles removed
1 crayfish tail, approx 180 g
20 g basil
1 small onion, peeled and sliced
1 carrot, peeled and chopped
1 stalk celery, washed chopped
50 ml brandy
salt and pepper
1½ tsp agar agar
100 g “00”flour
2 egg yolks, separated
150 ml dry white wine
200 ml cream
vegetable oil
5 Belgian endives, cut into julienne
icing sugar, to taste
500 ml orange juice
100 g butter
1 shallot, diced
18 pieces baby fennel, cleaned, cut in half and layers removed
100 g celeriac, peeled and sliced
10 tomatoes, diced roughly
splash of olive oil
18 sprigs dilL
(Serves 4 - 6)
Take crayfish and remove meat, keep shell. Slowly cook the meat half-way in butter. Just before the meat is ready, add the basil to flavour it.
To make jellies: Sauté half the onions, gently in a saucepan. Add carrots and celery. Add crayfish shell and deglaze with 100 ml white wine and brandy. Continue cooking until vegetables have softened. Season, remove shell and place in a food processor, purée and strain through a muslin, bring to the boil. Add agar agar. Using a syringe, squirt droplets into cold oil to form little caviar looking jellies.
In a food processor place flour and 1 egg yolk, pulse until crumbly and add a splash of olive oil, work until smooth. Rest and roll (with a pasta roller) onto cling film so it’s airtight.
To make scallop mousse: In a food processor place two scallops, 1 egg and a little salt, pulse adding 50 ml cream, and strain to remove any bits.
To make lobster tortellini: Slice lobster into six pieces, place them on the pasta dough add some scallop mixture, roll into 6 tortellini.
To make creamed endives: In a large frying pan heat a little oil, once hot, add endives and icing sugar, deglaze with 100 ml orange juice, then add 50 ml cream, season.
To make celeriac purée: Soften half an onion in butter, add celeriac, once soft add 100 ml cream bring to the boil, liquidize until a purée season.
To make orange glaze: Place 300 ml orange juice into a saucepan reduce until set.
To make citrus beure blanc: Reduce 50 ml white wine and 100 ml orange juice, add cream, reduce, slowly whisk a few blobs of hard butter into sauce, season
To serve: Blanch tortellinis in water for 3 minutes. Grill scallops until medium rare, pour glaze over. On a plate place purée in the centre, the endives around in a triangle shape. Blanch fennel. Place tortellinis on purée, and scallops on endive. Place a piece of fennel on each scallop. Place jellies on tortellinis. Place a piece of dill on each scallop. Put sauce in between the scallops.
KAROO LAMB
6 small racks of lamb
1 lamb shank, braised until soft
500 ml cream
sea salt and milled black pepper
6 small potatoes, sliced very thin
100 g Gruyère cheese
½ chicken breast
1 egg yolk
150 g caul fat
1 shallot, chopped
1 carrot, chopped
50 ml red wine
18 rosa tomatoes, blanched, refreshed, peeled
200 ml lamb stock
1 sprig rosemary
2 sprigs thyme
9 baby onions (peeled)
butter
50 g panco bread crumbs
100 g parsley, chopped
oil for frying
300 g English spinach
18 pieces of turned carrots
(Serves 6)
Heat 400 ml cream, season. Layer potatoes in an oven tray with cream and Gruyère cheese. Bake at 140ºC for an hour. Cut into six portions using a cookie cutter.
To make chicken mousse: In a food processor place chicken breast, 1 egg and a little salt. Process for a moment, adding remaining cream and strain.
To make crepinette: Shred lamb shank mix with chicken mousse. Shape in a small ladle and wrap in caul fat.
To make the gratin sauce: Lightly brown onion and carrots. Add red wine to the pan, reduce, add lamb stock.
Infuse sauce with rosemary and thyme. Simmer baby onions in butter and water, until soft, halve. Brown lamb racks. Rub with bread crumbs and parsley. Blanch spinach and carrots.
Roast lamb racks until medium rare. Place the rack curve side up in a roasting pan and roast for 30 minutes at 220ºC. Brown crepinette and place in hot oven.
To serve: On the plate just off centre place spinach, next to it the gratin. In a triangular shape around the plate place onions with a carrot on each onion. Adjacent to each onion place a tomato. Carve lamb into two pieces, interlock place on spinach. Place crepinette on gratin sauce.
Cook’s Note: To simplify when preparing at home. Have roast lamb racks and serve on Gruyère potatoes.
SWEET CORN VELOUTÉ
6 ears of sweetcorn (5 removed from cob) (keep cobs)
2 small onions (sliced)
300 ml cream
sea salt and milled black pepper
2 turnips (peeled and sliced)
20 g butter
20 ml olive oil
1 tomato
100 g tempura flour
1 small tin soda water
water
12 small prawns veined, de-headed and tail on
20 g chopped chives
vegetable oil for deep frying
50 g mixed miniature salad greens for garnish
(Serves 4-6)
To make velouté: Place cobs in water and bring to the boil to make a sweet corn stock (water must be about 1cm above the corn). Strain. Sauté onions and turnips gently in butter and olive oil. Add corn kernels and soften. Add 300 ml of stock and 200 ml cream. Continue to cook until the vegetables have softened. Reduce slightly. Season. Pureé. Add remaining cream. Reduce slightly.
To prepare blackened corn: Take the remaining cob. Rub with olive oil and salt. Blacken on a grill. Remove kernels.
To prepare diced tomato: Cut tomato into petals. Remove core. Dice into perfect brunoise (chopped finely).
To prepare tempura: Mix 90 g of tempura flour with soda water until slightly thick. Use the remaining 10 g flour to dip the prawns in before you coat them in batter. Coat in batter and deep fry for 1 minute. Remove and salt.
To serve: make sure velouté is warm, pour into heated soup plates. Warm tomato and blackened corn in butter. Season. Add chives. Scatter tomato-corn mix around the centre of the velouté. Arrange prawns and add little sprigs of salad greens on top of prawns.
Cook’s Note: To simplify when preparing at home. Prepare the soup and sprinkle with tomato, blackened corn and sprigs of salad greens.
HOT BELGIAN CHOCOLATE FONDANT
2 egg yolks
2 eggs
50 g sugar
90 g butter
55 g chocolate, 70%
20 g flour, all-purpose
0.1l cream
60 g sugar
½ vanilla pod
1 gelatine leaf (soaked in cold water)
For the fondant: Whisk eggs and sugar until thick and creamy. Melt butter and chocolate over a hot water bath. Add the melted chocolate to the egg mixture and fold in the flour. Pour into buttered and lightly floured ramekins (or cling filmed). Refrigerate. When thoroughly chilled. Bake at 180-200°C for 10 - 12 minutes depending on the size of ramekin.
For the crème de vanilla, heat cream and sugar with vanilla pod, add gelatine. Whisk and refrigerate to set.
Cook’s Note: When adding chocolate to the egg mixture always add a little egg mixture to the melted chocolate to temper.
WHITE CHOCOLATE ICE CREAM:
400 ml cream
100 ml milk
50 g sugar
100 g white chocolate
2 egg yolks
Heat cream, milk and sugar together. Add chocolate. Whisk eggs and slowly add to the chocolate mixture, stirring constantly. Place in an ice cream maker or spoon into a shallow tray and freeze, covered with wax paper. Stir once or twice as ice cream mixture begins setting.
CHOCOLATE FOAM:
100 g cocoa
100 ml water
10 g sugar
1 tsp lecithin
Heat all ingredients and whisk together rapidly until foamy.
MACADAMIA SHARDS:
100 g sugar
100 g glucose
30 g macadamia nuts, quartered
Melt sugar with glucose and boil until fine threads form. (To test: dip a fork into the sugar, left out and you will see fine threads forming.) Place macadamia nuts on an oiled tray and pour over the boiling sugar. Allow to cool. Break into shards.
To serve: paint a line of chocolate onto the plate, on one end place fondant, on the other the ice cream, on opposite sides of the plate place crème de vanilla and chocolate foam, garnish mint and macadamia shards.
Cook’s note: To simplify at home serve fondant with white chocolate ice cream and macadamia shards.
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