Peter Blakeway's Recipes - Episode 3
Peter Blakeaway's Recipes
Fish En Papillote Serves 4
4 fish fillets, e.g. snapper, blue nose, swordfish
4 cloves garlic
4 Kaffir Lime Leaves
1 stalk lemongrass, sliced finely
4 Golden Kiwi, peeled and sliced
4 gourmet potatoes, sliced
Handful coriander, chopped roughly
Lime juice & zest
2 cups Emeny Road Chardonnay
1 cup Grove avocado oil
Pinch of saffron and seasoning
Put fish with onions, leeks, garlic, potatoes, kiwi and flavourings in four parcels of tin foil. Place on a hot barbeque or on a hot baking sheet and bake with the lid down or at 230�C in the oven for about 10 to 12 minutes. Flatter fish, e.g. snapper, will take only about 6 to 8 minutes.
Tournedos of Beef on Polenta Croûtes with Kiwi Salsa and Grove Avocado Oil Aïoli - Serves 2
2 x 140g tournedos (trimmed beef fillet cut from the centre)
2 Kiwi fruit, mashed
100g instant polenta
50g Kapiti Parmesan cheese
50g unsalted butter
75ml beef stock
1 cup Red wine (Steve Bird)
Salt and pepper
Grove avocado oil for frying and greasing
2 ripe kiwi fruit, diced
2 de-seeded and finely chopped red chillies
2tsp chopped fresh coriander
4 tomatoes de-skinned, deseeded and diced
2 tbsp Thai fish sauce
Zest & juice 1 lime
2 tbsp Grove avocado oil
3 egg yolks
1 tablespoon white wine vinegar
A pinch of Dijon mustard
Salt & freshly ground white pepper
300ml Grove garlic infused avocado oil
1 teaspoon hot water
A few drops lemon juice
Place all ingredients for salsa in a bowl, mix well and leave at room temperature for at least 30 minutes to let the flavours develop.
Meanwhile, make aïoli by whisking the egg yolks, vinegar, mustard and seasonings together. Slowly add the avocado oil, whisking continuously. When all the oil is added, finish with the water and correct the seasoning. A few drops of lemon juice can be added to enhance the taste. Refrigerate until needed.
Allow steaks to come to room temperature in a marinade of mashed kiwi fruit. Meanwhile, make the polenta, stir in the grated Kapiti parmesan cheese and half the butter and season liberally. Pour out 1cm thick onto an oiled baking tray. Refrigerate until set firm and then, using a pastry cutter slightly larger than the tournedos, cut 4 rounds from the sheet of polenta.
Preheat oven to 220�C. Melt half the remaining butter in a frying pan with 1 tablespoon oil. Lightly season polenta rounds and fry for 1 minute each side and transfer to a lightly oiled baking sheet. Bake for 10 minutes, remove from oven, carefully turn over using a spatula and bake for a further 5 minutes until crisp.
Heat a clean frying pan dry until very hot. Flatten tournedos slightly with heel of hand and season. Cook over a high heat for 3 minutes on each side for rare and 4 minutes for medium. Transfer to a warm plate, cover and keep warm.
Pour beef stock and sherry or Madeira into pan to deglaze, quickly reducing liquid to a syrupy consistency.
Add remaining butter, a small piece at a time, swirling pan until incorporated to finish the texture of the sauce and give a beautiful gloss.
To serve, put a crisp polenta croûte on each warmed plate and top with tournedos. Stir into the sauce any juices that have exuded from tournedos while resting and then spoon this over each steak before spreading the salsa on top. Drizzle with aïoli.
Classic Lemon Tart with Deinlein Lemon-cello Sorbet Serves 8 - 10
1 SWEET PASTRY CASE
175g plain flour
40g icing sugar
75g softened unsalted butter
1 egg yolk
1- 2 tbsp water or milk
Seeds of 1/2 vanilla pod and grated zest of � lemon
175g caster sugar
Zest of 6 unwaxed lemons
275ml lemon or orange juice
Place all ingredients in the bowl of a food processor and process until it forms a firm dough. Then turn out and knead lightly before placing in a polythene bag and leaving in the fridge for 30 minutes to rest.
Preheat oven to 200�C and place a solid baking sheet inside as well to preheat. Roll out pastry as thinly as possible and carefully line a flan tin (23cm diameter). Prick the base with a fork (or use baking beans) and brush all over with beaten egg white. Bake on the baking sheet on the middle shelf for 20 minutes.
Once cooled, the pastry case can be brushed with melted white chocolate to stop it going soggy from the filling.
Grate the zest of six lemons and squeeze enough juice to give 275ml. Now break the eggs into a bowl, add the sugar and whisk to combine, but dont overdo it or the eggs will thicken. Next pour in the lemon juice and zest, followed by the cream and whisk lightly. Pour into the pastry case and bake at 180�C for about 30 minutes or until the tart is just set and feels springy in the centre.
Deinlein Lemon-cello Sorbet
Juice and zest of 3 lemons
50ml Deinlein Lemon-cello
Thinly pare the zest of one of the lemons and squeeze the juice from all of them. Bring the water, sugar and lemon zest to the boil, stirring until the sugar has dissolved. Boil for 15 minutes then remove from the heat, sieve and allow to cool. When cool add the sieved lemon juice and the Lemon-cello and churn in an ice cream machine. Just before the churning is complete add a tablespoon of cream; this will make the sorbet smooth and silky.