Below you will find Gavin Foreman's classics recipes including the Caramelized Onion , Beetroot and Goats Cheese Tart, the Steak Tartare etc.
300g of very good quality beef.
50g of capers
1/2 bunch of chives
20g of flat leaf parsley
1 teaspoon of dijon mustard
1/4 cup of tomato sauce
3 teaspoons of worcestershire sauce.
1 tablespoon of cognac
1 egg yolk
salt and pepper to taste.
1. Dice the beef into 5mm cubes,
2. Fine dice capers, gherkins, shallots, chive and parsley.
3. Combine all ingredients in a mixing bowl until the beef is completely coated.
4. Season to taste.
5. Spoon or mould the beef into 4 serves.
Caramelized Onion , Beetroot and Goats Cheese Tart
1. For the onions slice thinly and cook of in a pot with equal amounts of butter, brown sugar and balsamic vinegar.
2. Set aside and allow to cool.
3. If using fresh beetroot I like to roast, slice and place in a pickling liquid .
4. I like a sharp goats cheese but creamy is also good.
5. Blind bake your pastry and allow to cool,
6. Push a little cheese into the tart case, Very thin.
7. 3/4 fill your case with caramelized onions .
8. Top with beetroot and crumble your cheese on top of the tart.
9. Finish in a hot oven about 200, until cheese melts.
10. I like to finish mine with a balsamic glaze and shaved Parmesan.
Slow Braised Beef Cheek
2 beef cheeks
1 stick of celery
200g of brown sugar
200g of butter
500mls of beef stock
200mls red wine
1. Roughly chop veg into deep roasting tray.
2. Seal beef cheeks in a hot pan
3. Place on top of veg.
4. Sprinkle with brown sugar and cover with beef stock and red wine.
5. Place chopped butter in pan.
6. Cover with foil and braise at 200c for at least 3 hours.
7. Allow to cool. Remove cheeks .
8. Place cheeks in an other roasting tray. Drain cooking liquid onto cheeks. No veg.
9. Reheat and serve.
I like to serve with parsnip mash.
butter by 65g
caster sugar 125g
egg by one
self raising flour 250g
milk by 1/3 cup
1. blend cake batter together in a mixer for about 2 minutes
2. bake at 180 for about 25 minutes .
3. You can added vanilla to cake mix if so desired. I have used a coffee and walnut praline in mine.
4. add whatever flavour you want.
Plain flour 625g
Fine Polenta 200g
Baking powder 45g
Caster sugar 300g
Sambol chilli 50g
Butter 80g melted .
Whisky all your wet ingredients together .
Sieve all dry mix together.
Make a well in the middle of your dry mix.
Then mix your wet and dry until fully combined .
Your mix will be wet.
Line a loaf tin with baking paper.
Bake at 200c for 20 minutes.
Then drop the temp to 140c and cook out. This will take about an hour.
Skewer the center. Skewer should come out clean when cooked through.
Serve warm with a little butter.
Cointreau and Chocolate Mousse
330g dark chocolate
55g caster sugar
300mls thicken cream
1 dash of cointreau
1. Whisk eggs and sugar together. must double in size and turn pale.
2. In a heatproof bowl melt the chocolate.
3. Mix chocolate into your egg and sugar mix.
4. Whisk your cream to stiff peaks.
5. Add your coco power to the whisked cream.
6. Fold the cream into your chocolate gently.
7. At this time you add the cointreau .
8. When your cream is folded through place the mousse in glasses and allow to set over night.
8 small chopped red onions
8 fresh chilies sliced, remove seeds for a milder sambal
5 cloves sliced garlic
1 stalk lemongrass thinly sliced
1⁄2 ounce tamarind
10 dried chilies
2 tsp turmeric powder
3 tbsp sugar
1 tsp salt, or to taste
8 tsp oil
1. Blend onions, chilies, garlic, lemongrass, tamarind and dried chilies into a paste. Add 3 tsp oil to ensure it blends to a smooth paste.
2. Add 5 tsp oil in a pan. Once the oil is hot, add the paste and sauté until aromatic.
3. Add tamarind paste, salt and sugar.
4. Cook till the oil separates from the pan and floats to the top.
Vanilla & Coconut Panna Cotta
1 cups milk
1 cup cream
1 cup coconut cream
1/2 cup sugar
1 vanilla pod.
1. Place cream , milk , coconut , sugar and scraped vanilla pod into a saucepan.
2. Bring to the boil and remove from heat.
3. Remove vanilla pods.
4. Prepare gelatin as package instructions and mix with your cream.
5. Pour into moulds and set over night.
2 duck legs
1. Salt legs for 6 hours.
2. Wipe Salt off.
3. Cook slowly in fat for 2 hours.
Duck Liver Pâté
250g of duck livers
2 rashers of bacon
2 cloves garlic
1 nip whiskey
2 sprigs thyme
250 ml red wine.
1. Dice bacon, onion, garlic and thyme.
2. Sautée till almost caramelized.
3. Add red wine and reduce by 2/3.
4. Melt butter through your mix and take of the heat.
5. In a separate pan sautée liver and whiskey , until sealed. Do not cook through.
6. Combine livers and bacon mix.
7. Blend till smooth and pass through a fine sieve.
8. Set in the fridge over night.
9. Can be set as one pot or individual serve.
Enjoy with warm crusty bread.
1 brown onion
2 cloves of garlic
100 ml water
1/4 cup of white wine vinegar
Juice of one lime.
1. Blend chillies, onion and garlic.
2. Place in a hot pot and sautée until soft.
3. Add sugar and combine.
4. Cook until slightly caramelized.
5. Add water, white wine vinegar and lime.
6. Bring to the boil.
7. Simmer for about 35 - 40 minutes.
8. Cool and allow to set.
Blood Sausage & Black Pudding
4 cups fresh pigs blood
2 1/2 cups salt
1 1/2 oatmeal
2 cups diced pork fat
1 onion finely chopped
1 cup milk
1 1/2 cups ground black pepper
1 teaspoon allspice.
1. Prep set oven to 165c
2. Use 2 glass loaf pans.
3. If you use metal line with baking paper. ... keep the blood away from the metal. Stir in 1 teaspoon of salt.
4. Bring 2 1/2 cups to the boil & stir in the oatmeal and simmer for 15 minutes. Tender not mushy.
5. Sieve blood through a fine sieve. Mix with pork fat, onion, milk , pepper, allspice and remaining salt. Add oatmeal to mixture till combined.
6. Divide between the 2 tins. Cover with foil and bake for 1 hour.
7. Cool completely. Wrap in glad wrap and set in fridge for 24 hours.
8. To serve cut into 1/2 inch slices and fry in butter until edges are crispy.
9. Serve with toast, eggs and fall in love .
1/2 a butternut pumpkin
1/2 a large sweet potato
1 clove of garlic
1 teaspoon ginger
1 teaspoon curry powder
1 teaspoon cardamom
500ml chicken stock
500g chicken thigh
1 jar tandoori paste
2 tablespoons of yogurt
1. Dice and mix chicken with tandoori paste and yogurt.
Set aside for 20 minutes
2. Dice carrots, onion, pumpkin and sweet potato. Crush and chop garlic
3. sweat off all your veggies in a pot until your onion is soft.
4. Add your spice mix to the pot. Cook out on medium heat for 5 minutes
5. Add your chicken stock to the pot. Bring to the boil and simmer for 30 minutes uncovered
6. Prep heat oven to 200'C. Roast chicken for 30 minutes or until cooked through
7. Blend your vegetables, spices and stock until smooth. Like a thick pumpkin soup
8. Add your chicken to your pot. Using all the juice from roasting tray. Stir through until combined
9. Serve with rice
Cuy - South American deliciousness
Guinea pig 1 per person
100g cumin seeds
20gs flake salt
20gs black pepper
Roast spice mix in a hot oven for 5 minutes
Blend roast spice mix and mix though flour.
Pat guinea pig with flour mix and pan fried in olive oil.
Turning to cook and both sides.
1. Buy fresh lasagna sheets and cut.
2. Buy dried pappadelle and cook.
3. Go the whole hog and make the pasta. Not that hard.
- 375g plain flour
- 1/2 teaspoon of salt
- 4 eggs
1. Sift flour and salt together onto a work surface.
2. Make a well and crack your eggs into the well.
3. Use a fork to whisk together.
4. Until you can touch without the dough sticking to your fingers.
5. Knead for 8 minutes.
6. Split the dough into 4.
7. Wrap in plastic and cover with a damp tea towel.
8. Leave for ten minutes.
9. Roll each piece through your pasta maker till nice and thin. Usually to number 6 or 7.
10. Cut into the size strips you require.
11. Lay on your tea towel not allowing them to touch.
12. Leave for 15 minutes.
13. Cook in boiling water till tender. About 10 minutes.
Mix with your sauce and enjoy.
The Ultimate Sandwich
Made on white bread
Wrapped in bacon