Vodka Batter

A brilliantly crisp and pure batter to help bring out the best in the fish. Best used with higher quality fish like halibut / Sole / Cod etc.

700g - Flour
2 tbsp - Baking Powder
1 tbsp - Salt
250g - Vodka
920g - Soda water

Mix everything into a thick batter

Fry at 180 until golden and crisp

Scones

1350g - Self Raising Flour
90g - Baking Powder
Pinch - Salt
150g - Sugar
300g - Butter
6 - Eggs
100g - Milk

For Fruit Scones Add:

300 Raisins

Mix the flour, baking powder, salt and sugar together until the mix looks like fine bread crumbs. Add the eggs then slowly add the milk (might not need all) until the desired consistency is reached.

Cut and Freeze

Bake at 160C for 23mins allow to rest before serving

Hollandaise Foam - Siphon

Hollandaise Siphon

White Wine Reduction:
10Ltrs White Wine Vinegar
6 Shallots
1 Pkt Chervil
Reduce to 3ltrs

Hollandaise:
300g - Butter
120g - Water
170g - Pasteurized Yolk
30g - White Wine Reduction
30g - Lemon Juice
6g - Salt

Vacum pack into 300g bags. Cook at 75C for 30 Mins in a waterbath. Pour the mixture into a siphon gun and charge with 2 N20 canisters.

Use and discard - do not reheat

Gluten Free Granola

GRANOLA

600g - GF Oats
28g - Cinnamon
Pinch - Salt
50g - Sugar
100g - Coconut Oil
100g - Honey
100g - Maple Syrup
1 - Vanilla pod (Seeds Only)
300g - Golden Raisins
100g - Coconut Shavings

Toast the oats until golden then mix with the other ingredients.

Coddled Egg Method

Put the eggs into the Rational cook at 65C for 47 Mins then chill.

Keep Refrigerated. Use Within 3 Days.

For service crack into simmering water for 3 mins to heat

Best Fried Chicken Dredge

840g - Plain flour
30g - Onion powder
25g - Garlic powder
35g - Salt
15g - Smoked paprika
10g - Dried thyme
5g - Dried sage
2g - Cayenne

Mix all ingredients.

*Marinate chicken in buttermilk before dredging and frying.

Lobster Salad

1 - lobster
11g - Lemon Mayonnaise
2g - Sriracha
Taste - Worcestershire sauce
Taste - Brandy
8g - Lemon juice
2g - Tarragon, finely chopped
Taste - Cayenne
Taste - Salt

Cook the lobster then cool and remove all of the meat. In a separate bowl mix all of the other ingredients. Dress the lobster meat with the dressing.

Perlude Clam Panade

2 - Perlude clams
28g - bacon finely chopped
1 - Shallot finely chopped
3 - Garlic cloves finely chopped
115g - White wine
115g - Chicken Stock
45g - Butter
65g - Brioche bread crumbs
15g - Lemon juice
2g - Salt

Shuck the surf clams and discard the shells. Trim and discard the mantles.
Finely chop the cleaned flesh and keep cold. Heat the bacon in a large
saucepan over medium heat, stirring occasionally, until the bacon is crispy.
Remove the bacon from the pan and set aside, leaving the rendered fat in
the pan. Add the shallot and garlic to the pan and cook, stirring
occasionally, sweating the vegetables until tender, about 4 minutes. Add the
wine and deglaze the pan, then simmer and reduce the wine until almost
dry. Add the chicken stock and bring to a simmer. Add the butter and stir
to incorporate. Bring the liquid to a simmer and reduce until thickened to a
glaze consistency. Remove the pan from the heat. Add the cooked bacon,
clams, and bread crumbs to the pan. Using a rubber spatula, fold the
mixture together until incorporated. Add the lemon juice and season with
the salt.

Salmon Rillettes

1 salmon fillet, skin, bloodline, and pin bones removed, about 455 g
Salt
Dash - Olive oil

40g - Mayonnaise
115g - Crème fraiche
1 - Lemon zested
1 - Shallot finely chopped
5g - Finely chopped dill
5g - Finely chopped tarragon
3g - Finely chopped chervil
5g - Sliced chives
20g - Lemon juice

Bake the salmon fillet with enough salt to season and a coating of olive oil. after 7 mins at 180c the salmon will be done. Allow to cool

Flake the salmon into a mixing bowl and add the other ingredients and mix well.

Yogurt Mousse

30g - Gelatin Sheets

150g - Water (cold)

480g - Heavy Cream

315 g - Whole Fat Yogurt

315 g - Crème Fraîche

2 - Limes (juice & zest)

360g - Egg Yolks

180g - Egg Whites

90g - Granulated Sugar


Bloom the gelatin in cold water. Whip the cream to soft peaks and set aside. In a large bowl, whisk together the yogurt, crème fraîche, juice, and zest until smooth.. Add the bloomed and drained gelatin to the hot mixture to dissolve, then cool down over an ice bath until 18°C. Make a Swiss meringue with the egg whites and sugar. Fold the meringue into the cooled yogurt mixture in 1/3 increments followed by the whipped cream in 1/3 increments.

Elderflower Mousse

30g - Gelatin Sheets

150g - Water (cold)

480g - Heavy Cream

750g - Elderflower Syrup

390g - Champagne

180g - Lemon Juice

360g - Egg Yolks

180g - Egg Whites

90g - Granulated Sugar


Bloom the gelatin in cold water. Whip the cream to soft peaks and set aside. Whisk the elderflower syrup, champagne, juice, and egg yolks over a water bath until light and thickened. Add the bloomed and drained gelatin to the hot mixture to dissolve, then cool down over an ice bath until 18°C. Make a Swiss meringue with the egg whites and sugar. Fold the meringue into the cooled elderflower mixture in 1/3 increments followed by the whipped cream in 1/3 increments.

No Bad Streaky Bacon

2 kg - Whole Pork Belly (boneless and skinless)
960g - Sea Salt
480g - Wild Madagascan Sugar (Use Demerara Instead)
60g - Pink Curing Salt no. 1
60g - Crushed Black Pepper
5g - Chili Flakes
20g - Yellow Mustard Seed
15 - Cloves Garlic
Oak Wood Chips for smoking

Mix all the ingredients apart from the pork and the oak wood. Now massage the mixture into the pork. Place on a cooling rack sitting on a tray then cover and refrigerate for 6 days. flip the pork every day and baste with the liquid that has come off. On the 6th day press the middle of the pork and if its firm then its ready. if not allow 2 more days.

Once the pork has finished curing rise off the cure and pat dry with a clean tea towel. Place onto the drying rack. In a metal tray with wood chips place the tray on the stove and turn the gas up high. once the chips begin to smoke, use a blow torch to ignite them. place the pork into the burning tray and quickly cover the whole tray with tin foil. Immediately take off the heat and allow to cool for a few hours before opening.

the bacon is now ready to slice and cook.