Four feast options with Chefs Warehouse’s David Schneider

Four Feasts for the

FESTIVE SEASON A recipe book by David Schneider

&

© Claire Gunns

FOUR FEASTS Fresh takes on the traditional festive season lunch Taking inspiration from four of our crockery ranges and available organic produce at Chefs Warehouse’s location at Maison in the Franschhoek valley, David Schneider prepares four festive season lunches with a local twist, and shares his recipes with easy-tofollow cooking instructions.

We hope you have as much fun cooking and serving these meals to your loved ones as we had photographing them.

HE ART WOOD & WHOLE, HEARTY FISH The Heartwood crockery range reminded David of the movement of the ocean’s currents. His West Coast inspired silver fish and mussel cioppino will leave your guests rejuvenated.

Summer Vegetables

West-Coast Mussel Cioppino

Roasted Fennel

Focaccia

Peach Tarte Tatin & Vanilla Ice Cream

Whole Roasted Silver Fish with Spiced Seeds

W H O L E R OA S T E D S I LV E R F I S H WITH SPICED SEEDS

In gredients

Fish: 1 whole Silver Fish scaled with gills and collars removed Salt for seasoning Oil for cooking

Spiced seeds: 30g smoked paprika 200ml vegetable oil Pinch of salt 100g pumpkin seeds, toasted 100g sunflower seeds, toasted

Instructions

For the fish: Place the fish on a cutting board. Using a sharp knife, score the skin down the face of each fillet in 1 cm intervals. Season generously and grill in a heavy-based pan with oil set over a medium-high heat. Cook for 5 minutes on each side, ensuring that both sides are golden and crispy. Remove from the heat and place in a baking tray. Preheat an oven to 180° C and cook the fish in the oven for a further 10 minutes, check for doneness and cook longer until satisfied. Every fish will cook differently as no two fish are exactly the same size and thickness. If silver fish isn’t available, then feel free to ask your fishmonger for alternative plate-sized options such as bream, red roman, angel fish, carpenter, or even a small trout.

To serve, reheat in an oven, place the whole fish on a large dinner plate and top with the spiced seeds.

For the spiced seeds: Place the dry seeds on a baking tray and roast in a preheated oven at 180° C for 8 minutes, or until toasted. Warm the oil in a pot over a medium heat. Add the paprika and salt and remove from the heat. Stir and allow to cool. Make sure the oil doesn’t get too hot as it will burn the paprika. You want it warm so the paprika infuses. Combine the seeds with the infused oil and add more seasoning if necessary.

Serves 4 – 6

Prep: 10 min | Cooking: 20 - 30 min

W ES T- COAS T MUS S E L CIOPPINO

In gredients

For the mussels: 1kg fresh mussels 1 onion, diced 1 stick celery, washed and diced 1 leek, washed and diced 1 bulb fennel, washed and diced 5 whole black peppercorns 6 bay leaves 10g fennel seeds 250ml white wine

For the cioppino 1 bulb fennel, washed and diced 2 onions, peeled and diced Pinch of salt Vegetable oil for cooking 4 bay leaves 2 red chilies, seeds removed and finely chopped 5g cumin seeds, toasted and crushed 5g fennel seeds, toasted and crushed 5g black peppercorns, toasted and crushed 30ml tomato paste 250ml white wine 250ml strained cooking liquid from the mussels 2 red bell peppers, roasted, peeled, seeds removed, and diced 4 cloves garlic, thinly shaved 1 bunch Italian parsley, finely chopped Salt to taste

Instructions

To cook the mussels: Place a large pot over a high heat. Add a splash of oil and mix in the onion, celery, leek, and fennel. Sautee for 5 minutes. Add the peppercorns, fennel seeds, and bay leaf and continue to cook for 2 minutes. Add the mussels and toss using a wooden spoon. Place a lid over the pot and leave for 2 minutes. Remove the lid, toss the mussels, and add the wine. Cover with the lid and cook for a further 8 minutes. Remove from the heat and scoop the mussels into a bowl. Discard any mussels which do not open. If the majority of the mussels aren’t open, then return to the pot and cook for a further 5 minutes. Strain the remaining liquid through a fine sieve and reserve for use in the cioppino. Discard the vegetables and spices and cover the mussels with tin foil to keep warm.

To serve, place the mussels into a pot with a ladle of the cooking liquid. Cover the pot and place over a medium heat to steam for 5 minutes. Place the mussels on a bed of cioppino and serve with your favorite locally baked focaccia.

To make the cioppino: Heat some oil in a pot set over a medium heat. Add the fennel, onions, and a pinch of salt.

Sweat for 5 minutes. Add the bay leaves, chili, cumin, fennel seeds, black peppercorns and cook for a further 2 minutes, stirring regularly. Add the tomato paste and cook for a further 2 minutes. Add the wine and reduce by half before adding 250ml of the strained cooking liquid from the mussels. Continue cooking for 10 minutes, or until the mixture is a thick, stew-like consistency. Finish by adding the peppers, garlic, parsley, and season to taste.

Serves 4 – 6

Prep: 30 min | Cooking: 45 min

ROASTED FENNEL , SUMMER V EG E TA B L ES A N D F O C ACC I A

In gredients

Summer vegetable plate: 200g mixed exotic cocktail tomatoes 12 French green beans, tops removed, blanched and refreshed 6 patty pans, tops removed and halved 3 zucchini, tops removed and halved 1 bulb fennel, washed and halved Fennel tops for garnish Edible flowers for garnish

Basil-infused sour cream dressing: 100g green basil, blanched and refreshed 150ml vegetable oil Pinch of salt 200ml sour cream

Roasted fennel: 4 large bulbs fennel, washed and halved Salt to season 100ml olive oil 1 bunch fresh thyme, washed 5g fennel seeds, toasted 5g coriander seeds, toasted

Instructions

For the salad: Using a sharp pairing knife, cut a small “X” into the tips of each tomato. Only cut into the skin.

Bring a large pot of water to the boil and blanch the tomatoes for 1 minute. Scoop them out into ice water and allow to cool thoroughly. Remove from the ice water and peel the tomatoes. Slice the tomatoes into halves and reserve until ready to use. Coat the patty pans, zucchini, and fennel bulbs in olive oil and season with salt. Roast in a hot oven for 10 minutes. Cut the vegetables into bite-sized pieces.

To finish: Arrange the tomatoes, green beans, patty pans, zucchini, and fennel in a circular pattern in a pasta bowl- leaving an open space in the middle. Garnish with fennel tops and edible flowers. Pour the basil infused sour cream dressing into the middle of the salad and serve.

For the basil-infused sour cream dressing: Blend the blanched basil with the oil in a bar blender for 2 minutes. If the oil is not deep green in color, then add more basil. Strain the oil and discard the solids. Place the sour cream in a mixing bowl and slowly incorporate the basil oil. The mixture should be split. Season with salt and decant into a pouring jug.

For the fennel: Coat the fennel in oil and season with salt. Wrap in tinfoil with the fresh thyme and spices. Place in a preheated oven at 180°C for 60 minutes. Remove from the oven and check them for doneness, a butter knife should be able to pierce the centre with ease. If still undercooked, then place back in the oven for 20 minutes. Rewrap and allow to cool at room temperature. Unwrap the cooked fennel and discard the thyme and spices. To finish, heat some oil in a thick-based pan and sauté the vegetable until golden on all sides and warmed through.

Season with salt and serve in a side bowl.

Serves 4 – 6

Prep: 25 min | Cooking: 20 min

P E AC H TA RT E TAT I N & VA N I L L A I C E C R E A M

In gredients

Peach tarte tatin: 4 ripe dessert peaches, stones removed and sliced 1 cm thick 100g castor sugar 100g good quality honey 100ml water

Instructions

500g puff pastry, rolled 0.5cm thick 1 egg yolk 15ml milk Serve with a scoop of your favorite storebought vanilla ice cream

For the tartes: In the pictures, I have made individual serving sized tartes, but this recipe below is for 1 larger tarte as most people have much larger cast iron or copper pans at home.

Preheat an oven to 170° C. Combine the sugar, honey, and water in an oven proof cast iron skillet or heavy based copper pan. Set the pan over a medium heat and bring the mixture to a boil. Lower the heat and continue cooking until the mixture starts to turn golden in color. Layer the peach slices in an over-lapping circular pattern down over the caramel. Be careful not to burn your fingers! Cook for a further 2 minutes. Remove from the heat and carefully lay the pastry over the top of the peaches. Mix the egg yolk and milk in a mixing bowl and brush over the top of the pastry. Poke a few holes in the pastry and place in the preheated oven for 45 minutes.

To finish, carefully remove the cast iron or copper pan from the oven and set down on a heat proof surface. Scrape the edges of the pastry using a metal spatula to ensure the tarte will come loose from the pan. Place a large dinner plate over the top of the pastry and flip it over. Lay the plate down and pull the pan away. Serve warm with a scoop of your favorite vanilla ice cream.

Serves 4 – 6

Prep: 10 min | Cooking: 16 min

DE LIC ATE FLOW E R & CONFIT DUCK LEG The beautiful negative spaces and floral patterns of the Bloom range was the perfect canvas for a delicate confit duck leg and homemade ricotta with cherries, berries and beetroot.

Confit Duck Legs

Cherry Pie

Plum & Beetroot Salad

Roast Celeriac

Parmesan Gnocchi

CONFIT DUCK LEGS

In gredients

Duck: 4 duck legs 150g duck seasoning 1L duck fat

Duck seasoning: 180g coarse salt 90g brown sugar 32g coriander seeds, toasted and crushed 6g black peppercorns, toasted and crushed 12g fennel seeds, toasted and crushed

Beetroot and balsamic sauce: 1 onion, finely sliced 1 thumb ginger, peeled and finely sliced 1 clove garlic, peeled and finely sliced 2 x star aniseed whole 1 x cinnamon stick, roughly crushed 250ml cherry liqueur 500ml beetroot juice 65ml balsamic vinegar Salt to taste

2 whole star anise, toasted and crushed 3 sticks cinnamon, toasted and crushed zest of 1 orange 4 each bay leaves fresh or dried 4 cloves fresh garlic, minced

Instructions

For the confit duck legs: Place the legs in a clean mixing bowl and massage the seasoning into the meat. Cover with cling film and allow to marinade for 2 hours. Place the duck legs in a heavy-based pot so that they fit snug. Add the duck fat to the pot so that the legs are completely submerged. Bring to a simmer over a high heat, reduce the heat to low and cook gently for 4 hours, or until the meat is tender and comes apart from the bone easily. Remove from the heat and allow to cool in the fat. To serve, remove the legs from the fat and place in a tray on grease-proof paper. Grill in a hot oven until warmed through and the skin is golden brown and crispy.

Serve individually or family style.

For the seasoning: Combine all ingredients thoroughly in a large mixing bowl. Store in a sealed container in the refrigerator until ready to use.

For the sauce: Sautee the onions, ginger, and garlic in a heavy-based pan set over a medium heat. Once softened, add the star aniseed and cinnamon. Infuse for 2 minutes. Turn the heat up to high and add the cherry liqueur. Reduce by half. Add the beetroot juice and reduce by half again.

Remove from the heat and strain through a fine sieve. Return to a low heat and add the balsamic vinegar. Continue cooking until the sauce thickens so that it easily coats the back of a spoon. Season with salt to taste. The sauce should be slightly sweet but should still read as savoury. If the sauce is too sweet, then add more balsamic.

Serves 4 – 6

Prep: 15 min | Cooking: 4 hours

PLUM & BEE TROOT SALAD

In gredients

Instructions

Salad:

Mustard dressing:

Plum and beetroot salad: 8 red plums, washed, stones removed and quartered 24 baby beetroots, washed 100g baby mixed salad leaves 100ml mustard salad dressing Pinch of salt flakes

10g wholegrain mustard 15ml white wine vinegar 5g castor sugar Pinch of salt 200ml blended olive oil

For the salad: Pre-heat an oven to 180 deg C. Coat the baby beets in olive oil and season with salt. Wrap in tinfoil and roast for 45 minutes. Allow to cool in the foil. Cut them in halves. Add the beets to a mixing bowl with the plums, leaves, and toss through the dressing. Season with a pinch of salt. Serve in a cool bowl.

For the dressing: In a mixing bowl, whisk together the mustard, vinegar, sugar, and salt. Slowly add the oil whilst whisking until thoroughly combined. Store in a refrigerator until ready to use.

Serves 4 – 6

Prep: 15 min | Assembly: 5 min

ROAST CELERIAC

In gredients

6 whole celeriac, peeled and stems removed Olive oil Pinch of salt Bunch of fresh thyme

Instructions

Coat the celeriac in oil and season with salt. Wrap in tinfoil with the fresh thyme and place in a preheated oven at 180° C for 60 minutes. Remove from the oven and check them for doneness, a butter knife should be able to pierce the centre with ease. If still undercooked, then place back in the oven for 20 minutes. Rewrap and allow to cool at room temperature.

Unwrap the cooked celeriac and discard the thyme.

To finish, heat some oil in a thick-based pan and sauté the vegetable until golden on all sides and warmed through. Season with salt and serve in a side bowl.

Serves 4 – 6

Prep: 5 min | Cooking: 60 min

PA R M ES A N GNOCCHI

In gredients

540g mashed potato 220g all-purpose flour 1 whole egg Pinch of salt Water for boiling 100g pine nuts, toasted 20g Italian parsley, finely chopped 30ml lemon juice 50g parmesan, finely grated Extra salt for seasoning at the end

Instructions

Pre heat an oven to 220° C. Place 8 large potatoes, washed with skin on, in a roasting tray.

Bake for 2 hours, or until completely soft. Remove from the oven and allow to cool for 10 minutes. Place a large pot of seasoned water on a high heat and bring to a rolling boil for blanching the gnocchi. Prepare an ice water bath to shock the gnocchi after boiling. Prepare an oiled tray to store the gnocchi after it is cooled. Cut the roasted baked potatoes in half, scoop out the contents, and press them through a potato ricer or fine sieve. Discard the skins… or deep fry them for a sneaky snack!

In a mixing bowl, combine 540g mashed potato with 220g flour, 1 whole egg and a generous pinch of salt. Gently bring the mixture together until it resembles a soft dough.

Do not over work the mixture or your gnocchi will become heavy. On a heavily floured surface, divide the mixture into 100g balls. Carefully roll out long, even cylinders approximately 2 – 3cm thick. Dust with flour to prevent sticking. Using a knife, or pastry cutter, cut your gnocchi into smaller cylinders, about 3 – 4cm in length. Place the gnocchi into the boiling water for 2 minutes, or until they float to the top. Scoop them out and straight into the ice water to stop the cooking. Leave for 5 minutes and then remove from the ice water and place in the oiled trays. Pour more olive oil over them so they are evenly coated.

To finish, heat oil in a frying pan over high heat. Once the oil is hot, carefully fry the gnocchi until golden brown and soft in the centre. Turn off the heat, add the toasted pine nuts, lemon juice and parsley. Season generously with salt. Transfer to a serving bowl and top with the grated parmesan.

Serves 4 – 6

Prep: 10 min | Rolling and Cooking: 20 min

CHERRY PIE WITH FR ES H RI COT TA

In gredients

Pie: 500g sheet puff pastry, rolled 0.5cm thick Brown sugar for dusting Pinch of salt Fresh cherries for garnish, stones removed and halved 100ml fresh ricotta (store bought or see homemade recipe below)

Fresh ricotta: 500ml double cream 500ml full cream milk 25ml freshly squeezed lemon juice 25ml white spirit vinegar Pinch of salt

Instructions

For the cherry pie: Preheat an oven to 180°C. Lay your sheet of puff pastry on a baking tray in between 2 sheets of baking paper. Dust the top of the pastry with brown sugar, season with salt and cover with the other sheet of baking paper. Place another baking tray on top of the pastry to weigh it down. Bake for 15-20 minutes, or until the pastry is golden and cooked all the way through. Place the warm pastry on a cutting board and, using a sharp bread knife, cut rectangular portions. We cut ours 4cm x 10cm… but feel free to alter the size to suit your needs. To serve, garnish with fresh cherries and ricotta. Scoop some ricotta in a bowl, or side plate, and place the garnished pastry on top. Serve with the Beetroot and balsamic sauce.

For the ricotta: Place the milk and cream in a heavy-based pot set over a medium heat. Bring to a simmer and add the lemon juice and vinegar. Reduce the heat to low and cook for a further 5 minutes. Line a fine mesh sieve with cheese cloth and carefully ladle the mixture into the sieve. Leave to strain in the refrigerator overnight. Scoop the strained ricotta into a mixing bowl, season with salt and whisk until smooth. Add a little bit of the strained liquid whey for a creamier and smoother texture. Store in an airtight container in the refrigerator and use within 5 days.

Serves 4 – 6

Prep: 15 min | Cooking: 45 min

ROBUST FREE-R ANGE

Aged Free-Range Beef Fillet With Café de Paris Butter

FILLE T & W E ATH E RE D ROC K For David, our Quagga range is right at home in the austere weathered rock formations of the Cederberg. And what better dish to provide sustenance in this rugged terrain than grass-fed beef fillet and hasselback potatoes? A South African staple with a pinch of sophistication.

Chocolate Brownies & Strawberry Sorbet

Yorkshire Puddings

Hasselback Potatoes

Roasted Baby Carrots

AGED FREE-R ANGE BEEF FILLE T W I T H C A FÉ D E PA R I S B U T T E R In gredients

Beef fillet: 800g beef fillet, sinews removed (best quality available) 25g flaked salt

Café de Paris butter: 500g unsalted butter, cut into blocks and kept at room temperature 10g fresh parsley, washed and finely chopped 5g fresh thyme, washed and picked 5g fresh oregano, washed and picked 10g fresh rosemary, washed, picked and finely chopped 2 baby onions, peeled and finely diced 4 cloves garlic, peeled and fined diced 8 each caper, finely chopped 15ml wholegrain mustard 5g smoked paprika 5g mild curry powder 10ml Worcestershire sauce 10ml good quality brandy or Cognac 5ml red wine vinegar 10g flaked salt

Yorkshire pudding: 140g all-purpose flour 4 whole eggs 200ml milk Pinch of salt 250ml vegetable oil/ beef or duck fat for cooking

Instructions

For the beef: Prepare a wood or coal fire in the braai or fire up your gas grill. Take the beef out of the refrigerator about an hour before cooking to reach ambient temperature. Season the beef generously with salt and place over a medium heat coal or gas grill. Turn the meat often and cook multiple times on all sides for 12 –15 mins. If you have a temperature probe then you want the center of the meat to reach 45°C (for medium rare) before taking it off the heat.

The regular turning of the meat will ensure good distribution of the liquids inside the beef and result in a more evenly cooked and juicier product. Remove the meat from the heat and place on a rack to rest for 10 minutes before carving. The meat will continue to cook while it is resting. The ideal temperature of the meat after resting is 48-52 deg C for a perfect mediumrare. Serve with slices of the Café de Paris butter melting over the top of each slice.

For the butter: Place all the ingredients in a mixing bowl and pour over the melted butter. Whisk the mixture until it has started to cool and thicken slightly. Cover with clingfilm and leave at room temperature for 1 hour. Using a rubber spatula, scrape the butter out onto a square sheet of grease proof paper. Form the butter into a cylinder of about 5cm in thickness. Alternatively, you can roll the butter in clingfilm and tie off each end. Place the cylinder in the refrigerator for 1 hour to set firm. Remove from the refrigerator just before serving, unwrap the cylinder and slice 0.5cm rounds. Place on top of the sliced beef and allow the butter to slightly melt from the heat of the meat.

Serves 4 – 6

Prep: 15 min | Cooking: 45 min

H AS S E L BAC K P OTATO ES A N D ROASTE D BA BY C A RROTS In gredients

Potatoes: 4 large potatoes Salt for seasoning Vegetable oil/ beef or duck fat for cooking

Salsa verde: 25g fresh Italian parsley 25g fresh coriander 1 clove garlic, peeled and roughly chopped 1 red chili, seeds removed and finely chopped 4 capers, finely chopped Juice of 1 lemon 150ml blended olive oil 5g white sugar Salt to taste

Roasted baby carrots: 24 each baby carrots (mixed colors), washed and stems removed 100ml olive oil Salt for seasoning 100g butter 5g coriander seeds 5g fennel seeds 5g cumin seeds

1 small bunch rosemary 1 small bunch thyme 100g pistachio nuts, shelled, toasted, and crushed 60ml sour cream

Instructions

For the potatoes: Preheat an oven to 220°C. Cut each potato in half lengthways. Lay the potatoes flat side down on a cutting board. Using a sharp knife, slice each potato into wafer thin slices ensuring not to cut all the way through to the cutting board. A little trick I use- lay two wooden chopsticks down the length of each potato to stop your knife from cutting all the way through. Once done, the potato should be intact with a fan-like effect. Season each potato generously with salt and place in a baking tray with high sides- a square cake tin works well for this. Pour the fat or oil over the potatoes so that they are ¾ submerged. Place the tray in the oven and bake for 1,5 hours. Remove from the oven, ensuring to be careful not to spill any of the hot oil. The potatoes should be crispy on the outside and buttery soft in the middle. Allow the potatoes to cool slightly at room temperature before removing them from the fat.

Before serving, place the potatoes on a baking tray in a hot oven to re-crisp and brown further. Serve in a side plate with some salsa verde over the top and a pinch of salt.

For the salsa verde: Place all the ingredients into a blender and puree until smooth. Season to taste and refrigerate until ready to use.

Serves 4 – 6

Prep: 10 min | Cooking: 45 - 60 min

Instructions

For the carrots: Preheat an oven to 200° C. Season the carrots with salt and coat in oil. Place the carrots in an oven tray and cover with tin foil. Bake the carrots for 15 minutes. Remove the tray and allow them to cool whilst covered. Melt the butter in a saucepan set over a medium heat.

Add the spices and herbs, remove from the heat, and allow to infuse at room temperature for 10 minutes. Remove the foil from the carrots and pour over the butter with all the herbs and spices. Toss to coat evenly and place back in the oven for 5 more minutes. The carrots should be cooked all the way through but still have a bite.

To serve, place the carrots in a bowl or plate. Season with salt flakes, top with crushed pistachio nuts and a scoop of sour cream.

Serves 4 – 6

Prep: 5 min | Cooking: 45 - 60 min

YO RKSH I RE PUDDING

In gredients

140g all-purpose flour 4 whole eggs 200ml milk Pinch of salt 250ml vegetable oil/ beef or duck fat for cooking

Instructions

Preheat an oven to 250 deg C. Take a standard muffin tray and ladle 30ml of oil or fat into each mold. Place the muffin tray in the oven to allow the oil or fat to get smoking hot. Whilst the tray is in the oven, combine the flour, eggs, milk, and salt in a mixing bowl to form a smooth batter. Carefully remove the muffin tray from the oven and place on a level surface, preferably in another tray to catch any oil that will spurt out when batter is added. Carefully ladle 60ml of batter into each mold and place back into the oven for 15-20 minutes. The heat of the oil or fat will cause the outside of the batter to souffle out resulting in a cup like shape with a hollowed out middle. Remove the tray from the oven and place each pudding on a cooling rack. Keep in a warm place until serving.

Serves 4 – 6

Prep: 8 min | Cooking: 30 min

M A ISO N C H O CO L AT E B ROW N I ES & S T R AW B E R RY SO R B E T

In gredients

Chocolate brownies: 112g dark chocolate (Valrhona 84% couverture) 180g unsalted butter, melted 250g caster sugar 2 whole eggs 100g cake flour 35g cocoa powder (Valrhona) 112g chopped dark chocolate (Valrhona 84% couverture)

Strawberry sorbet: (store bought or see homemade recipe below) 1kg fresh strawberries 125g glucose 125g castor sugar 250ml water Fresh mint and basil to garnish Fresh strawberries to garnish

Instructions

For the brownies: In a cake mixer, with the whisk attachment, foam the eggs and sugar until light and fluffy. Melt the butter and chocolate over a double boiler. Fold the chocolate mix into the egg and sugar.

Incorporate the flour and cocoa powder into the mixture and fold to combine. Lastly add the chopped chocolate. Line a baking tray approx. 20cm x 15 cm with parchment/ baking paper and pour in brownie mixture. Bake at 175° C for 12 mins. Allow to cool at room temperature.

Turn the brownie out onto a cutting board, remove the baking paper, and portion into 4cm x 4cm blocks. Serve with a scoop of strawberry sorbet. Garnish with fresh strawberries and mint.

For the sorbet: Place the glucose, sugar and water in a medium-sized pot and bring to the boil. Remove from heat. Blend the strawberries as fine as possible in a hand blender or food processor. Strain the strawberry puree through a fine conical strainer and use a wooden spoon to combine it with the syrup mixture. Transfer the mixture to an ice cream churner. Churn until smooth and set. Freeze the sorbet in a container until ready to use.

Serves 4 – 6

Prep: 12 min | Cooking: 12 min

T WO TA KES ON C H IC KE N & A S TON E COT TAGE Being reminded of a stone cottage farmhouse and his aunt and uncle’s different chicken recipes, David uses the Cosmos range as inspiration to prepare a herb-roasted chicken breast and southern-fried thighs & drums.

Caesar Salad

Lemon Posset

Mushroom Risotto Southern-Fried Thighs & Drums

Herb-Roast Chicken Breast With Parsley Cream

HERB-ROAST CHICKEN BRE AST W I T H PA RS L E Y C R E A M

In gredients

Herb-roast chicken breast: 1 whole free-range chicken crown (breasts on the bone, legs removed and reserved for later) 50g butter, melted for brushing 1 lemon, cut in half

Herb butter: 500g salted butter, room temperature 3 cloves garlic 20g fresh rosemary, picked and washed 20g fresh Italian parsley, picked and washed 20g fresh thyme, picked and washed 20g fresh oregano, picked and washed 20g fresh basil, picked and washed Zest of 2 lemons 10g fine salt

Parsley cream: 1 onion, peeled and finely diced 3 cloves garlic Olive oil for sautéing 100ml white wine 250ml chicken stock 300ml cream 150g Italian parsley, picked, washed, and roughly chopped

Instructions

For the chicken crown: Start by making the herb butter. Combine all the ingredients in a blender and puree until thoroughly combined. Transfer to a piping bag. Preheat an oven to 220 deg C. Lay the chicken crown on a clean surface. Using your middle and index fingers, carefully separate the skin of each breast from the meat to create a pocket below the surface of the skin. Pipe a generous amount of herb butter under the skin and smooth out with your thumbs to ensure that the butter is spread in an even layer over the breast meat. Place in a baking tray perched on a lemon half, brush the skin with the melted butter and season with salt. Roast for 10 minutes.

Lower the temperature of the oven to 190° C, brush with more butter and roast for a further 15 minutes. Remove from the oven and allow to rest at room temperature for 20minutes.

Carve the breasts from the crown and serve.

For the parsley sauce: Place a small pot over a medium heat. Sweat the onions and garlic in olive oil until translucent. Increase the heat to high and add the wine and reduce by half. Add the chicken stock and reduce by half. Add the cream and reduce by a third. Remove from the heat and transfer to a blender. Season with salt and blend until smooth. Split the chopped parsley into 3 piles. Add the first pile and puree until smooth, about 1 minute. Repeat until all the parsley has been incorporated. You should end up with a smooth sauce-like consistency and a fresh lime-green color. Cool down quickly in a mixing bowl set over ice. Reheat in a pot before use and add more seasoning if needed.

Serves 4 – 6

Prep: 15 min | Cooking: 35 min

SOUTHERN-FRIED THIGHS & DRUMS

In gredients

Southern-fried chicken thighs & drums: 2 chicken legs, reserved from the crowns Vegetable oil for deep-frying

Marinade: 250ml buttermilk 10g cajun spice mix (store bought or see homemade recipe below) 5g bicarbonate of soda 10g fine salt

Cajun-spiced flour: 200g corn flour 20g cajun spice mix (store bought or see homemade recipe below) 10g bicarbonate of soda 10g fine salt

Cajun-spice mix: 2 dried chillies, preferably habanero 6 bay leaves 8g white pepper, toasted 8g black pepper, toasted 25g smoked paprika 8g cumin, toasted 8g coriander seeds, toasted 1 cinnamon stick 8g yellow mustard seeds, toasted

8g black mustard seeds, toasted 8g chilli powder 8g fennel seeds, toasted 4 whole cloves 25g brown sugar 10g salt 8g onion powder 5 whole star anise

Instructions

For the southern-fried chicken: Lay the legs on a clean cutting board. Using a sharp knife, separate the thighs from the drumsticks by cutting through the joint. Make the marinade by combining the buttermilk, Cajun spice, bicarbonate of soda, and salt in a mixing bowl. Marinade the chicken pieces overnight. When ready to cook, heat the oil to 160°C in a suitable pot for deep-frying. In a mixing bowl, combine the flour, Cajun spice, bicarbonate of soda, and salt. Split the flour mixture between 2 bowls. Remove the chicken from the marinade and place into the first bowl of the flour mix. Coat evenly and then place back into the marinade. Coat the chicken once more in the second bowl of the flour mix before placing carefully in the frying oil. Fry the chicken for 10 minutes or until golden brown, crispy, and cooked all the way through. Remove the chicken from the fryer and drain on kitchen paper. If you are worried about the chicken being undercooked then feel free to place in an oven set at 160° C for a further 10 minutes.

For the cajun spice mix: Combine all the whole spices in a blender and blend to a fine powder. Add the rest of the ingredients and pulse until thoroughly combined. Store in a sealed container in a cool, dark place for up to 3 months. Suggestion: Make a larger batch of spice to use in other recipes.

Serves 4 – 6

Prep: 20 min | Cooking: 10 - 12 min

MUSHROOM RISOT TO

In gredients

1.2L chicken stock 150ml white wine 50g butter 1 clove garlic, peeled and finely diced 100g onion, peeled and finely chopped 250g Arborio rice Extra 50g butter, diced and chilled 100g parmesan Salt to taste

50ml Truffle oil (optional) 100ml lemon juice 100g oyster mushroom, sauteed 100g shimeji mushroom, sauteed 50g shiitake mushrooms, sauteed 50g king oyster mushroom, sauteed Chopped parsley for garnish

Instructions

Sweat the onions and garlic with a splash of olive oil in a large pot set over a medium heat.

In a separate pot, heat the stock. Once the onions are translucent and still without colour, add the butter and rice. Toast the rice for 5 minutes, stirring continuously. Add the white wine and cook out until dry. Add a ladle of stock and stir into the rice. Continue to cook, stirring continuously to prevent the rice from sticking. Reduce the heat so the rice gently simmers and continue to cook until the stock has been absorbed. Continue to add the stock a ladle at a time and cook the risotto until the rice softens, which will take between 18 – 20 minutes depending on the amount of risotto you are making and the size of your pot.

To finish your risotto, add the chilled, diced butter and stir into the rice until fully incorporated.

Add the parmesan and fold through the risotto. Season to taste with salt, lemon juice, and truffle oil (if using). Divide the risotto into warm bowls and garnish generously with the sauteed mushrooms, chopped parsley, and parmesan shavings.

Serves 4 – 6

Prep: 12 min | Cooking: 45 min

CAESAR SALAD

In gredients

For the salad: 2 heads romaine lettuce, chopped and washed 100ml caesar dressing 8 rashers streaky bacon or pancetta Parmesan shavings 8 fillets white anchovy 100g croutons

Caesar dressing: 2 cloves garlic, peeled and finely chopped 8 fillets white anchovy, strained of the oil and chopped finely 30ml lemon juice 10ml smooth dijon mustard 10ml Worcestershire sauce 250ml good quality plain mayonnaise 100g freshly grated parmesan cheese Pinch of salt and good crack of black pepper

Tempura batter: 100g tempura flour Plus extra for dusting Pinch of salt 50ml sparkling water, chilled Vegetable oil for deep frying

Instructions

For the salad: Place the lettuce and croutons in a mixing bowl and coat generously with the dressing.

Dust the anchovy fillets lightly in flour before coating in the batter. Heat a small pot of oil over a medium to high heat and fry the anchovy fillets until crispy. Bake the bacon on grease proof paper in an oven set at 160° C for 12 minutes or until crispy. Place the dressed salad in a bowl and garnish with the crispy bacon, fried anchovy, and parmesan shavings.

For the dressing: Combine all the ingredients in a mixing bowl and whisk until thoroughly combined.

Store in the fridge until ready to use.

For the batter: Combine all the ingredients in a mixing bowl and whisk until thoroughly combined.

Store in the fridge until ready to use.

Serves 4 – 6

Prep: 15 min | Assembly: 5 min

LEMON POSSET

In gredients

Zest of 2 lemons 425ml double cream 1 pod vanilla, split and seeds removed 125g castor sugar 150ml lemon juice 1 leaf gelatin, bloomed in cold water Toasted almond flakes and fresh berries to garnish Mint leaves to garnish Berry consommé: 1kg fresh mix berries, roughly chopped (strawberries, blueberries, raspberries, blackberries) 150g castor sugar

Instructions

In a heavy-based pot, combine the zest, cream, vanilla pod and seeds, and castor sugar.

Bring to a simmer, remove from the heat and add the lemon juice. Stir gently for 1 minute.

Add the gelatin and stir for 1 more minute. Strain through a fine mesh strainer and divide the mixture between suitable ramekin-like molds. Place in the fridge until set.

Prepare the consommé by mixing the berries and sugar in a bowl. Wrap with clingfilm and place the bowl over a pot of simmering water and leave for 1 hour over a low heat. Remove from the heat and place in the refrigerator for a further hour. Strain through a cheese cloth and allow the berry juice to filter through slowly. Cool before using.

To finish, remove the set possets from the refrigerator, top with consommé, and garnish with fresh berries, almond flakes, and fresh mint leaves.

Serves 4 – 6

Prep: 5 min | 15 mins plus time for seetting