PRIVATE CHEF SEASON 2 RECIPES These recipes from Neill Anthony are the first episode of the second season on Private Chef. Tune into Food Network, DStv Channel 175 on Thursday, 26 January to catch the first episode of the second season of Private Chef Express meal: Crepes on toast INGREDIENTS EQUIPMENT • A couple of fresh porcinis• Ciabatta• 1 clove garlic • 2 Tbsps. butter • 1-2 Tbsps. olive oil • Salt • Tbsp. crème fraiche• 1 shallot – sliced • 2 Tbsp. grated pecorino • 1-2 fresh thyme sprigs • a handful of fresh wood sorrel • PRE-PREP • FINISHING METHOD 1. Heat a non-stick pan over a medium to high heat2. Add a good glug of olive oil.3. Toast ciabatta, and then rub with garlic 4. Slice mushrooms and add to pan. 5. Sauté for 30 seconds to a minute. 6. Mandolin or finely slice shallots and add to the mushrooms. Add thyme. Season with salt. 7. Add butter and cook for another minute or so. 8. Add crème fraiche and let it melt into the mushrooms. 9. Add a grating of pecorino. 10. Finish with wood sorrel 11. Serve on toasted ciabatta with finely grated/micro planed pecorino. 12. Finish with a grating of raw cep stems Recipe 1: Spelt Risotto, pickled turnip and braised ox tongue Preparation time Cooking time INGREDIENT EQUIPMENT BRAISED TONGUE• Olive oil • Salt • 1 ox tongue • 1 head garlic – halved • 1 onion – quartered • 1 bay leaf • Sprigs of thyme • 1 Tbsp. coriander seeds • 1 tsp. fennel seeds PICKLED TURNIPS • 3 turnips – peeled and mandolin sliced • 1 tsp salt • 1 tsp sugar • White wine vinegar SPELT RISOTTO• 500g pearled barley • 1 ½ litres hot chicken stock • 100g pecorino – finely grated • 125g cold butter – diced • 2 Tbsp. crème fraiche • Olive oil • 2-3 shallots, finely sliced • ¼ cup chopped chives PRE-PREP: FINISHING: PRE-PREP CONTAINERS: SERVING: METHOD METHOD PRE-PREP:Ox Tongue1. Heat pressure cooker with a good drizzle of olive oil. 2. Season tongue with salt 3. Sear in pressure cooker 4. Add shallots, garlic, thyme, bay leaves, coriander seeds and fenne seeds. 5. Cover with water, pop a lid on and cook on a medium heat for 45 minutes to hour 6. Remove the tongue and strain the liquid, reserving the stock. 7. Cool, peel and trim. 8. Cut in half lengthways, press between 2 trays, for min of 3 hours. 9. Remove and cut into cubes of 1cm. Turnips 10. Put turnip slices into bowl. 11. Add sugar, salt and splash of white wine vinegar 12. Mix and set aside FINISHING:Tongue:13. Sauté tongue cubes till crispy. 14. Remove and put into a tray, keeping warm. Barley: 15. Heat olive oil and butter in a pot, and sauté the shallots 16. Add barley and toast briefly. 17. Add all the stock. Bring to boil. 18. Cook for about 30 minutes while stirring every now and again. 19. Add creme fraiche, 20. Remove from heat, add chives and pecorino stirring gently. 21. Finish with pickled turnips just before serving. 22. Plate and serve Recipe 2: Rabbit in a secret garden Preparation time Cooking time INGREDIENTS EQUIPMENT RABBIT • 1/4 of a rabbit per person – saddle, shoulder and leg separate (kidneys and livers reserved) • 2 litres of chicken stock • 2 skinless boneless chicken breast • 200ml whipping cream • olive oil • salt • couple of thyme sprigs • couple of bay leaves • 8 garlic cloves • 2 tbsp wholegrain mustard SECRET GARDEN • Baby spinach – 500kg • 2 cups panko breadcrumbs • zest of 2 lemons• Button mushrooms – 1kg • 2 sliced shallots • 1 clove garlic – finely chopped • Olive oil • balsamic vinegar • Truffle oil • Toasted b/crumbs with olive oil and lemon zest • Chives • Shimeji mushrooms • Wood sorrel • Tapioca multidextrose powder PRE-PREP: FINISHING: PRE-PREP CONTAINERS: SERVING: METHOD PRE-PREP: • Break down and debone rabbit, keeping the kidneys and liver • Debone the saddles • Heat oil in a pot. • Sear legs and shoulder meat and add salt, thyme sprigs, a couple of bay leaves and a few garlic cloves • Deglaze with a little chicken stock and then add all the stock. • Braise for 1 1/2 hours in an oven at 180-200 degrees. • Remove the rabbit and set aside, reserving chicken stock/braising liquid for serving. • Shred meat off legs and shoulders and place into a bowl. • Add chicken breasts to food processor and blitz, slowly adding cream to form a paste. • Remove from blender. • Cover, cling wrap and refrigerate. • Sauté liver and kidneys briefly and then chop roughly, chill • Mix the chicken mousse, shredded leg meat and chopped livers • Cover and chill till needed • Season rabbit saddles with salt and spread with wholegrain mustard • Roll about 1/2 cup of mousse filling into a thin sausage the length of the saddle and lay it along the spine of the saddle • Roll the saddle neatly, making sure the filling is neatly tucked in the middle • Roll up tightly in Clingfilm, tying both ends. Chill till needed. • Roll any leftover mousse into walnut sized bowls, cover and set aside for later • Add olive oil to a large saucepan and sauté the shallots • Add the garlic and mushrooms and cook for about 20 minutes • Add a generous splash of balsamic vinegar and a knob of butter and cook until reduced • Season and pop through a blender FINISHING: RABBIT • Add rabbit rolls to bamboo steamer and steam for 15 minutes. • Remove from steamer, remove cling film • Pan fry, seam side down first in lots of foaming butter until coloured • Fry the left-over stuffing balls until golden • Slice the rabbit, laying it down on a metal tray. Season and pop back in the oven right before serving to warm through. • Sauté shimejii mushrooms briefly in olive oil and season • Place breadcrumbs, lemon zest, chopped chives and olive oil into pan • Toast, remove and drain on paper towel • Wilt spinach in tablespoon of olive oil and couple tbsp. of water. • Drain well, removing any excess water • Reduce reserved chicken braising liquid. • Add tapioca powder to a bowl. • Whisk in 3-4 Tbsp. olive oil or enough so it resembles snow. • Plate and serve Cheesecake Preparation time Cooking time INGREDIENTS EQUIPMENT • 250g full fat cream cheese • 500ml whipping cream • 200g castor sugar • 2 squirts vanilla paste/powder • flesh from 4 passion fruit • 300g castor sugar • 300g puffed rice PRE-PREP: FINISHING: PRE-PREP CONTAINERS: SERVING: METHOD PRE-PREP: 1. Heat cream with sugar and vanilla. 2. Pour onto room temp cream cheese, whisk till smooth. 3. Put into espuma gun and chill till needed. 4. Warm castor sugar gently till caramel forms. 5. Add in puffed rice. 6. Stir and pour onto silicon mat. Spread out evenly. Allow to set. Plate Leave a Reply Cancel ReplyYou must be logged in to post a comment.