Private Chef, S2, Neill

Try this recipe and more.

Neill Anthony is the Private Chef - here to show you what it's like being a personal chef in the homes of his prestigious friends, acquaintances and clients for their personal dinner extravaganzas.

After tying out the scrumteous recipes from the previous weeks like crepes on toast and rice pudding, here are a few more for you to try.

Watch the double-bill episodes of Private Chef every Thursday at 20:00 on Food Network (175) to see what Neill has up his sleeve and which guests will be delving into his meal.

Recipe 1:  Poached and roasted quail, baked potato foam with potato salt and red cabbage


 

Ingredients
Quails
•    8 quail crowns, legs reserved
•    1 shallot, halved 
•    1 head of garlic, halved 
•    1 litre chicken stock
•    400g baked potato puree
•    200ml milk
•    4 tablespoon butter     
Red Cabbage
•    4 baby red cabbages or 1 large 
•    1 stick cinnamon
•    1 cup sugar
•     ½ bottle red wine or port 
•    4 garlic cloves 
•    salt         
            
Method
Pre-prep:
1.    Keep the quail crowns in shape by stuffing the cavities with paper towel. 
2.    Brown quail legs in pan, add the shallot and garlic and cook for five minutes. Cover with chicken stock and braise for about 45 minutes,
3.    Remove from stock. Allow to cool to room temp. 
4.    Pick off meat and set aside for later.
5.    Reduce braising liquid to form a sauce. Set aside for later.
6.    In a large pot of simmering salted water, poach quail crowns four at a time for six minutes. 
7.    Remove and place onto drying rack or in the fridge to dry out. 
8.    Finely slice red cabbage on mandolin. 
9.    In large pot, melt sugar over medium heat. 
10.   Add cinnamon and wine and bring to the boil. 
11.   Add cabbage, season with salt and pop garlic cloves on top. Place a lid on it and place it in a warm oven. Braise for about 20 minutes, pop it back on the stove top and cook until the moisture has reduced and the sauce is thick and syrupy.
12.    Pop garlic out of its skin, mix through and set aside until needed.    
Finishing:
1.    Heat potato puree, add milk.
2.    Pour into espume gun. Gas with two charges. Keep in warm place until plating. 
3.    Heat non-stick pan on medium heat. Season quails, add oil and roast off quail crowns, four at a time, to achieve nice colouration. Add butter and baste quails with foaming butter, making sure you spoon the hot foaming butter into the quail cavities. Rest. 
4.    Remove breasts with a sharp knife and leave to continue resting.  
5.    Re-heat leg meat in reduced braising liquid.
6.    Plate and serve 

 

Recipe 2:  Line fish, pea vinaigrette and chive tortellini
  
 

Ingredients
Line Fish
•    120g line fish pp (Sea Bass)
•    Pea shoots

Pea Vinaigrette
•    500ml fresh peas
•    2 shallots, finely chopped 
•    Juice of a lemon 
•    Jalepeno flavoured olive oil 
•    Salt 
•    2 tablespoons chopped chives 
•    1 tablespoon fresh mint, chopped     

Tortellini Mixture:
Fish Mousse
•    300g trimmings/excess fish for mousse
•    150ml cream
•    Bunch of chives, chopped
•    Squeeze lemon juice

Tortellini 
•    550g flour
•    6 egg yolks
•    4 whole eggs
•    Olive oil
•    1 egg for egg wash 

Pea Mayo
•    2 hardboiled eggs
•    Juice of a lemon 
•    Salt 
•    1 cup olive oil 
•    1/2 cup pea puree        

Method
Pre-prep:
Pasta
1.    Put flour into food processor. 
2.    Whisk together eggs and olive oil. 
3.    Start food processor and slowly add egg mixture until the mix resembles breadcrumbs. 
4.    Remove and knead for 10 minutes
5.    Wrap and refrigerate for at least an hour
Tortellini Mix
1.    In blender, blitz fish with cold cream. 
2.    Remove and place into clean cold metal bowl.
3.    Mix in chives and lemon juice. Put into piping bag and chill till needed. 
Tortellinis
1.    Roll out pasta through pasta machine until thinnest setting. 
2.    On floured surface, cut with ring cutter. Cover with cling wrap as you go. 
3.    Mix an egg with a little bit of water in a small bowl, brush the top half of each pasta disc with egg wash. 
4.    Pipe on mousse and form tortellinis by folding each disc in half, pressing the sides together and then bringing the two ends together in the middle. 
5.    Blanche in boiling salted water for 30-45 seconds. 
6.    Remove and plunge into iced water. 
7.    Remove and put onto tray with kitchen cloth (drizzle the cloth with olive oil) Set aside until needed. 
Pea Mayonaise 
1.    Process the eggs and lemon juice in a food processor
2.    Add the oil in a thin stream 
3.    Season 
4.    Fold through the pea puree
5.    Pour into a squeezie bottle and set aside until later    

FINISHING:
6.    Fry fish in non-stick pan and foaming butter 
7.    Mix pea shoots through vinaigrette
8.    Place pea vinaigrette onto plate
9.    Top with cooked fish
10.    Drop tortellini into boiling water for 1 minute. Remove and drain
11.    Place onto cooked fish and serve with a drizzle of beurre noisette


Vinaigrette
1.    Blanche peas, drain into a bowl
2.    Add the chopped shallots
3.    Mix in jalapeño olive oil, and salt 
4.    Add chopped chives, mint 
5.    Set aside.
6.    Add lemon juice just before serving. 

 

Recipe 3:  Macaroons

 

Ingredients
Macaroon ingredients:
•    250g icing sugar
•    250g almond flour
•    450g castor sugar
•    30ml water 
•    200g egg whites
•    Juice of one lemon    

Mousse ingredients:
•    300g dark chocolate 
•    4 egg yolks 
•    4 egg whites 
•    100g caster sugar 
•    250ml soft whipped cream         
            
Method
Pre-prep:
Macaroons
1.    Combine icing sugar and almond flour together in bowl.
2.    Add a squeeze of lemon juice and a small dash of egg whites and mix well
3.    Heat sugar and water to 118-119 degrees
4.    Whisk egg whites – to soft peak
5.    Slowly pour in melted sugar
6.    Beat until cool
7.    Vigorously beat in ½ meringue mix into almond flour mix to form paste
8.    Fold in remainder of meringue.
9.    Pipe onto non stick mat or greased parchment paper. Leave to dry for two hours.
10.    Bake at 160 degrees for 12 minutes, turning tray half way through baking time. 
11.    Remove from oven and leave to cool. 
Mousse
1.    Melt chocolate in a bowl over gently simmering water
2.    Mix sugar and egg yolks and add cream
3.    Whisk egg whites and fold in to mixture. 
4.    Decant into piping bag and refrigerate till later.    
Finishing:
1.    Pipe mousse onto macaroons.
2.    Sandwich together
3.    Plate and serve

 

Express Meal: Ultimate Breakfast Porridge

Ingredients
•    2 tablespoons butter 
•    1 cup rolled oats 
•    2 cups almond milk or dairy milk 
•    1 cinnamon stick 
•    2 tablespoons runny honey 
•    1 cup selection of nuts and dried fruit – finely chopped     

•    1/4 cup chia seeds 
•    1 cup coconut milk
•    Fresh fruit to serve
•    1 lime        

Method
1.    Heat butter in a pan and add the oats. 
2.    Toast the oats for about three minutes. 
3.    Add the almond milk and a cinnamon stick and cook for about five minutes. 
4.    Add the honey and season.
5.    When the oats are swollen and all the liquid has been absorbed, spoon into a serving bowl. 
6.    In another pot heat the coconut milk and add the chia seeds, cook for a couple of minutes then turn off the heat and leave to swell. 
7.    Toast the nuts and dried fruit for about five minutes. 
8.    Top oats with dried fruit and nuts, fresh fruit and dollops of chia seeds. 
9.    Finish the dish with a drizzle of honey and a squeeze of lime.