Fish at boomrock
Papillote of fresh fish with vegetable ruban and pilaf rice
Tin foil sheets, 50cm/50cm, but needs to be doubled up
Fish fillet (200gr per person)Dory,groper or monk are ideal for that
1 leek (the white part),cut into long ruban lengthwise,then washed and blanched
1 carrot,peeled then using the peeler make ruban and just quickly blanch.
1/4 of 1onion, sliced.
5 button mushrooms,quartered
1 bunch of chives,finely chopped
200gr butter, diced
Flaky salt,ground pepper
1 dash of white wine (Murdoch James)
Lay the tinfoil flat on a bench top,put the carrots,onion,leek and button mushroom in the middle of 1 1/2(so that you can fold the other 1/2 on top), season then put the fish on top ,season the fish, squeeze � a lemon on top then add the butter and the dash of wine. Fold the tin foil and and tighten up the papillote by folding the side a couple of time.Put on a tray and cook in 180C preheated oven till the bag has blowen , This will take 10 min +.
Take out of oven and open carefully. Remenber the papillote is full of steam..
Serve the fish on plate ,it is pretty much a self saucing dish as the sauce is made with all the ingredients and flavours in the bag,and sprinkle with chopped chives
Serve with a nice rice pilaf and /or boiled new potatoe with parsley and olive
Whittaker's dark Ghana chocolate desserts
Whittakers dark Ghana chocolate mousse with raspberry raspberry compote.
150gr Whitaker's dark Ghana chocolate
1/2 vanilla gousse
120 gr whipped cream
300mls of cream, 150mls to boil and 150 mls to whip
Bring the 150gr cream to the boil with vanilla pod and pour over the chocolate ,stir to melt then take off pod and put mixture in fridge. When room temperature ,fold in the whip cream and and pour into glasses, Refrigerate for about 4 to 6 hours in cold fridge. Garnish with raspberry compote and a spring of mint and serve. Very nice with a short black.
200gr of frozen raspberry
Pour sugar on top of raspberry ,mix well and then let thaw out. When ready keep refrigerated.
Whittaker's dark Ghana chocolate truffles with hazelnuts
150 grams Whittaker's dark Ghana chocolate
100 grams of room temperature butter, cubed
1 egg yolk
1 tsp of honey
Unsweetened cocoa powder for dusting
Finely chopped hazelnuts (optional)
A baking tray lined with non-stick parchment paper
Mini candy papers (optional)
1. Finely chop the chocolate and place in a clean, dry heatproof bowl. Set aside.
2. Fill a saucepan 1/4 full of hot water and bring it to a simmer. Fit the bowl snugly into the rim of the saucepan so that the bowl is suspended over the gently simmering water. Make sure the bottom of the bowl does not touch the water otherwise it will overheat and seize up.
3. Allow the chocolate to gently melt. Once melted, remove the bowl from the saucepan and stir it with a clean, dry spoon until smooth.
4. Stir through the room temperature butter until completely combined. Next add the egg yolk and honey and stir.
5. Cover mixture with plastic wrap and refrigerate for about 1 1/2 hours or until set.
6. Set up your rolling station. Sift some cocoa powder onto a plate or into a bowl. Place chopped nuts such as pistachios on a separate plate or bowl. Set aside.
7. Using a small melon scooper or teaspoon, scoop the chilled chocolate mixture (known as ganache) into little mounds and place them on the baking tray.
8. Shape the little balls into roughly shaped balls with your hands. Keep your hands cool by placing them on the bag of ice every so often.
9. Drop balls into cocoa powder and roll each one around until it's completely covered then return to the baking tray. If you're using nuts, drop the chocolate balls in the nuts and roll them around until completely covered.
10. Store truffles in an airtight container for up to 5 days.