In honour of the colder weather, we're turning our thoughts to cozy sweaters, fireplaces and of course, delicious foods! So it's the perfect time to update those recipe books and try something new! Here's a round up of some of our favourite dishes from our chefs!
Serves eight to twelve
Ingredients:
Strip and marinade rub 4 x 16oz New York strip 4 x tbsp smoked paprika 2 x tbsp garlic power 2 x tbsp crushed pepper 2 x tbsp cumin2 x tbsp kosher salt 6 x tbsp sweet chili Salad 1/4 x cantaloupe melon1/4 x honeydew melon 1 x red pepper 3 x green onion 4 x tbsp e.v.o.o1 x lemon squeezed Salt and pepper to taste
Garnish: Edible flowers, Micro chives (or regular chives cut in 1/2 inch) Kecap manis (reduced sweet soy) in small squeeze bottle for easier application, Chive oil (1 x bunch chives + 1 x clove garlic + 1 x cup e.v.o.o blended and strained)
Directions:
First the steak: If you are planning on serving this for your dinner’s beginning course, it's best if you prep it on the morning of the meal. I usually prep and marinade my meats first thing when I am making croissants, muffins, or a fruit platter. The salad can be completed whenever you have an opportunity.
The strip and marinade rub. Cut the fat off the strip. After doing so, cut the tip and toe of the strip at right angles, so the steak starts to resemble a rectangular block.
Cut the sides of the strip in the same fashion as you did the ends so you have nice right angles.
In a bowl, add remaining rub ingredients. Mix well.
Apply the rub to each steak vigorously, leaving no surface untouched.
Place on baking pan, wrap tight and refrigerate up until one hour before service.
Salad: Deseed and remove skin of melons. Apply a bruinoise dice (fine small dice) to both melons and set in a bowl.
Deseed pepper. Remove any remaining pith and also apply a bruinoise dice. Keeping it the same size as the melon. Add to bowl.
Split the green onions length ways and then split again. Chop finely and add to bowl.
Add oil, e.v.o.o and salt and pepper to taste, and mix.
Set aside, cover and refrigerate until plating.
Execution:
- Heat a non stick pan to med-high. Spray strip with Pam cooking spray- Add two tbsp olive oil to pan and start cooking the steaks.- Cook the strip for 45 seconds to a minute on each of the four sides obtaining a nice sear on each side.- Sear the tips and toes of the steaks and place in a oven at 400 degrees Farenheit for 10 minutes (for medium rare).- All ovens are different, so keep an eye on it.- Remove steak and set aside to rest on chopping board.
Presentation:
Whilst the steak rests (three to five minutes), spoon the salad onto the plate. Be creative; I generally design a long line for the steak to rest on in the middle of a rectangular white or black slate plate.
Slice 1/4" slices of the strip and place atop the salad. (Steaks will be nicely rested and have retained its juices, so bleeding won't be an issue.)
Place some micro chives and flowers sporadically around the dish with some drizzle of reduced soy and chive oil.
Serve immediately.
Chef Perry Schermuly's Lobster Ravioli
Ingredients:
3 Maine lobsters
12 baby pak choy
12 peeled cherry tomatoes
4 large super fresh scallops (no roe). Cleaned and sliced into thirds
500g fresh pasta. Use 1 egg for every 100g of flour
1 bunch asparagus (peeled and trimmed)
Low acidity olive oil (cold pressed)
Lemongrass, ginger, chervil
Poach the ravioli in the simmering lobster stock for five to six minutes. Remove and drain.
Sauté the seasoned scallop discs on one side for 30 seconds.
Presentation:
Place three ravioli on the plate, arrange the garnish around using asparagus, scallop, tomatoes and pak choy. Drizzle a little olive oil over the dish and finish with sprigs of chervil. Serve with a good brut champagne.
Directions:
Blanch the lobster in rapidly boiling water for one minute. Chill back (refresh) in iced water. Carefully remove tail and meat from claws. Chop the meat finely, season well, then add lemongrass, grated ginger and chopped chervil. Save the claw meat for garnish
Using an ice cream scoop, ball 12 equal mounds of lobster mixture. Set in fridge for an hour.
Using a large pasta machine, roll the fresh pasta thinly enough to make 12 raviolis; 12 top rounds and 12 bottoms. Place one ball of lobster in each ravioli, secure the slightly larger ravioli top down with egg white (exclude all trapped air before sealing).
Cook rapidly the tomatoes, asparagus and baby pak choy in a little olive oil and lobster poaching water.
Serves six
Ingredients:
4 tbsp olive oil
4 tbsp butter
1 large onion (diced)
Handful mushrooms diced
1 1/2 cups arborio rice
1/2 cup white wine
5 cups hot chicken stock
3/4 cup reggiano parmigiano
1 x mozzarella ball into small cubes
1 cup seasoned bread crumbs
1 cup flour
2 x eggs beaten
1 cup extra virgin olive oil
Directions:
Risotto
In a heavy bottomed saucepan, melt two tablespoons of olive oil and two tablespoons of butter together. Add the onions, cooking them for three to four minutes until translucent, then the garlic for another minute, (at this point you can add bacon, chorizo or whatever you like) then add the chopped mushrooms, sweat off until softened.
Stir in the rice. Add the white wine and let cook out until it starts to absorb and then add 1/2 cup of chicken stock.
While continuing to stir, add half a cup of stock at a time. Let the rice absorb most of the stock before adding the next half cup. Repeat until all the stock is added. Adjust the seasoning with salt and pepper. Finally add the remaining cold chopped butter and reggiano parmigiano stirring to incorporate all the ingredients well. Keep stirring and tasting until cooked.
Once the risotto is cooked lay flat on a baking tray and dot ice cubes in it, put immediately in fridge and cool. (this is to help cool it down quickly and prevent bacteria forming). Don't just leave it to cool in the pan, it will carry on cooking and become mushy.
Arancini
Form small balls of risotto, rolling in the palm of your hand. Stuff a cube of mozzarella in the middle of each one. Pane in the flour, then egg, then seasoned breadcrumbs to coat.
Deep fry until warm all the way through or warm one cup of the extra virgin olive oil in shallow pan until hot. Fry the arancini in batches until golden brown.
Serve with your favourite arrabbiata sauce.
