Chef Shan-Marie's Recipe Blog

Lemon Coconut Tapioca

Panna Cotta with Grilled Pineapple, Toasted Coconut Crumb and Vanilla Ice Cream

Ingredients

Lemon Coconut Tapioca Panna Cotta Dome (Makes 4)

• ½ Cup Cream • ½ Cup Coconut Milk • ½ Cup Tapioca soaked in water overnight • ½ Cup Sugar • 3 Gelatine Leaves • Zest of 1 Lemon •

 

Coconut & Oats Biscuit Crumb (Makes 20 Biscuits)

• 1 Cup Oats • ½ Cup Coconut • ½ Cup Sugar • ½ Cup Flour • 125g Butter • 4 Heaped Tablespoons Golden Syrup • ½ Teaspoon Bicarbonate of Soda • Pinch of Salt •

 

Caramel Popcorn

• 100g Popcorn Kernels popped • 200g Sugar • 50g Butter • ½ Cup Water • ½ Teaspoon Bicarbonate of Soda • ½ Teaspoon Salt •

 

Meringue

• 100g Egg Whites • 200g Castor Sugar •

 

Lemon Curd

• 1 Tin Condensed Milk • 1 Cup Lemon Juice •

 

Ice Cream

• Use any Vanilla Ice Cream •

 

Grilled Pineapple

• Peel and core 1 pineapple • Slice 1cm thick and grill till it till you can see the grill marks •

 

Mint Syrup

• Boil together 200g Sugar with 1 cup water and ¼ cup Fresh Mint chopped • Let cool •

Method

Lemon Coconut Tapioca Dome (Makes 4)

• Strain water off tapioca • Place Cream, Coconut Milk, Sugar, Tapioca and Lemon Zest in pot and place on the stove on medium heat • Keep stirring till tapioca is see through, then remove from stove • Bloom Gelatine Leaves and add to the still hot Creamy Tapioca mixture • Grease the dome moulds and pour in the mixture • Place in freezer and only remove from domes when frozen •

 

Coconut & Oats Biscuit Crumb (Makes 20 Biscuits)

• Mix together the Oats, Coconut, Sugar, Flour & Salt • In a pot bring to the boil the Butter & Syrup • When the Butter & Syrup is boiling, remove from heat and stir in the bicarbonate of Soda. It will start to foam and then start pouring over the dry ingredients. Stir through • Grease baking tin and press till flatten and about 1 cm thick • 25 minutes @ 180 degrees celcius • Remove from oven and cut into squares before it has completely cooled down •

 

Caramel Popcorn

• Place Sugar, Butter and Water in a pot big enough to also hold the Popped Popcorn • Place on stove and let it caramelize to a nice deep caramel brown colour • Remove from stove and now you will have to work fast…Stir in the Salt & Bicarbonate of Soda. It will start to foam, quickly add Popped Popcorn and stir through.  Be careful as this is very hot • Great a metal tray and spread popcorn on there till cooled and hard •

 

Meringue

• Place Egg Whites in a mixing bowl and start mixing @ high speed • When it starts foaming and getting thick, add the castor sugar 1 tablespoon at a time till all sugar is added • Mix 8 minutes or until mixture feels smooth between the fingers, not feeling any sugar granules •

 

Lemon Curd

• Place Condensed Milk in a mixing bowl • Add Lemon Juice and mix till thickened •

To Assemble

• Place the grilled Pineapple on the plate with the Panna Cotta Dome on top of the Pineapple • Crush a Coconut & Oats Biscuit and spread the Crumbs next to the Panna Cotta & Pineapple • Place the Vanilla Ice Cream ball on top of the Crumb • Pipe the meringue and toast with gas torch • Pipe the Lemon Curd • Drizzle with Minted Syrup.  Place the Caramel Corn •

 

Bon Appétit!

Chicken Tikka Flatbreads

Garlic Flatbreads filled with Chicken Tikka Mayo and Cucumber Salsa

Ingredients

For the Flatbread  

• 2 Cup Flour  • 4 Teaspoon Baking Powder  • 2 Cups Plain Yogurt  • ½ Teaspoon Salt  • 250g Butter  • 1 Tablespoon Garlic Chopped finely  • 1 Tablespoon Parsley  •  For the Chicken Tikka Mayo  •  1 Whole Chicken Roasted and shredded  • 1 Onion Chopped  • 100ml Oil for frying  • 2 Tablespoon  • Curry Powder  • 1 Tablespoon Honey  • 1 Tablespoon Fresh Coriander roughly chopped  • ½ Cup Mayonnaise  • ½ Cup Plain Yogurt  •

 

For the Salsa

 • 1 Cup cucumber cut into small cubes  • 1 Red Onion cut into small cubes  • 2 Tablespoons fresh Mint cut roughly  • 1 Tablespoon Olive Oil •

Method

Flatbread

• Mix together the Flour, Baking Powder, Salt & Yogurt to form a dough • Pinch off small pieces and roll out with flour till it is round and about 2mm thick • Melt together the butter, Garlic & Parsley • Brush both sides of the rolled out dough and fry on medium heat till both sides is brown •

 

Chicken Tikka Mayo

• Fry Onions in the Oil • Add Curry Powder and Honey and cook for about 2 minutes • Add shredded Chicken, mix through and place aside to cool down • Once it has cooled down, add Mayonnaise, Yogurt and Coriander • Season with Salt & Pepper •

Salsa

•Mix all ingredients together and season to taste •

To Assemble

• Place 1 heaped tablespoon of the Chicken Tikka Mayo in the centre of the flatbread  • Add a level Tablespoon of the Salsa • Fold over and tie with string to keep it together •

 

Bon Appétit!

Chicken Liver Pâté

Creamy Chicken Liver Terrine topped with a Cranberry Jelly,  served with
Garlic Brochette, Crispy Bacon Bits, Balsamic Reduction and complement by Apple Cider Pearls

Ingredients

For the Chicken Liver Terrine

• 1Kg Chicken Livers Cleaned • 1 Large Onion Chopped • 50g Bacon Chopped • ½ Teaspoon Garlic Chopped • 5 Tots Old Brown Sherry • 200g Butter • 1 Tablespoon Thyme leaves • 1 Tablespoon Parsley Chopped • 1 apple Peeled, cored and cut into cubes • 500ml Pouring Cream • 5 Sheets Gelatine •

For the Crispy Bacon

• 250g Streaky Bacon baked in oven till crisp •

For the Cranberry Jelly topping

• 400ml Cranberry Juice • 7 Gelatine Leaves •

For the Balsamic Reduction

•500ml Balsamic Vinegar • 1/3 Cup Sugar •

For the Apple Cider Pearls

• 1 Cup Apple Cider (Hunters Gold) • 10 Gelatine Leaves • 500ml of Olive Oil placed in a deep bowl in the freezer to get ice cold and starting to set • Squeeze bottle for dripping •

For the Garlic Bruschetta

• Thinly sliced French Loaf. Approximately 3mm thick. 20 slices • 1 Tablespoon Garlic • 1 Teaspoon Italian Herbs • ½ Cup Olive Oil •

Method

Chicken Liver Terrine

• Fry Onions, Garlic & Bacon in some oil • Add Chicken Livers and fry till brown • Add Apples, Sherry and Cream. Let it simmer for 15 Minutes on low heat • Add Thyme and Season to taste • Blend mixture while still hot, until smooth • Add Parsley and stir in the butter till melted • Mix through the bloomed Gelatine Leaves • Spray and Cook a tray and pour mixture. • Set in fridge overnight •

Cranberry Jelly

• Bloom the Gelatine Leaves • Melt in Microwave and temper with a little of the Cranberry juice till it is room temperature • Mix in the rest of the Cranberry Juice • Pour on top of the set Chicken Liver Terrine and leave in fridge till set•

 

Balsamic Reduction

• Mix Balsamic Vinegar and Sugar together • Bowl approximately 20 minutes on high heat till syrupy • Let it cool down and place in squeeze bottle •

Apple Cider Pearls

• Bloom Gelatine • Melt in Microwave and temper with a little of the Apple Cider till room temperature • Mix in with the rest of the Apple Cider • Place in squeeze bottle and drip one drop at a time in the ice-cold olive oil. Do not drop on top of each other. The drops should sink to the bottom slowly allowing the spheres to set before it reaches the bottom.  If it sinks too quickly, the oil is not cold enough and you will end up with one big Jelly blob at the bottom. When Oil gets to room temperature, place back into freezer to get cold again.  Start process again. •  When Pearls are done, strain and run cold water over it to wash off the oil. • Keep in the fridge till you need it. •

 

Garlic Brochette

• Mix together the Garlic, Olive Oil and Italian Herbs in a bowl • Place sliced French Loaf on a baking sheet next to each other • Drizzle with garlic oil and bake in oven for 15 minutes on 180 degrees Celsius till crisp •

 

Bon Appétit!