Moletwa’s Fine Dining Meal

METHOD:
Choux bun 

1. In a medium-large saucepan place the water, salt, sugar, milk and butter and bring to a simmering boil
2. Add in the flour and royal baking powder into the butter mix and combine slowly, making sure there are no lumps of flour
3. Continue to cook over low heat for 40 seconds to draw out moisture
4.  Allow mix to cool to 35-40°c in a mixing bowl
5. Once mix is cooled, using a paddle attachment, mix dough on low to medium speed, while slowly adding in an egg one at a time (before adding each egg, make sure each egg is combined into the mixture)
6. The batter should be a drop like, shiny and smooth consistency
7. Place batter into large piping bag with a large nozzle
8. Pipe small to medium rounds (15-20g each) onto a large baking tray with a silicone mat or non-stick baking paper
9. Lightly spray the rounds with water and bake at 180°C for 25-30mins
10. Once baked, pierce two small holes in the choux buns (using a skewer) to release moisture and place them back in the oven at 130°C for 10-15mins to dry out
11. Cut a small hole in the bottom of the choux bun, big enough to pipe fillings in

Babaganoush

200g roasted aubergine(skin on till soft and skin is charred)
3tsp fresh garlic finely chopped
1 tbs cumin
25g finely Chopped parsley
45g Clover Olive Pride extra virgin olive oil
30g Lemon juice
Pinch of salt to taste

1. Roast aubergine at 200°C until soft
2. Peel skin while hot, add salt to your preferred seasoning
3. Add garlic, cumin, olive oil and lemon juice and mix with hands to break up the aubergine (to a pipe-able consistency)
4. Place babaganoush in a piping bag

Whipped Harissa Feta

200g Clover feta
Zest and juice of 1 Lime
2td crushed garlic
1 tbs clover fresh cream
2-3tbs Harissa paste

1. Place all ingredients in a food processor and blend till smooth, adjust acidity of whipped feta if needed
2. Place feta in a piping bag

Harissa oil

30g  harissa paste 

1 tbsp lemon juice

2 tbsp honey

30ml Clover Olive Pride extra virgin olive oil

Pinch of salt

Using a stick blender, blend all ingredients together and adjust salt as needed

Set aside

Assembly

Pipe harissa feta (approximately 1-2tbs) in the choux bun

Pipe babaganoush in the choux bun to fill the bun

Pipe a small dot of feta on the top of the choux bun and place it on a plate

Drizzle Harrisa oil around the choux bun and garnish with micro herbs

…………………………….

2nd course

Pasta-less chicken pasta
300g chicken breast
300g Clover cream
2tbs crushed garlic
3 tsp fine salt
Pinch pepper
3 tbs chopped sundried tomatoes
Large Vacuum pack bag
Vacuum pack machine

1. Preheat oven to 120°C
2. Prepare chicken by removing the sinew, and roughly chopping up the chicken
3. Place chicken in a blender/nutribullet with salt, garlic and pepper. Blend till smooth paste forms
4. Add cream into blender and blend just till combined (do not over mix as cream will split)
5. Fold in chopped sundried tomatoes
6. Place chicken mixture into a large vacuum seal bag and evenly spread out mixture to 1cm thickness. Then seal the bag (making sure there are no holes)
7. Place vacuum bag in a deep tray and pour in water until just covering the bag
8. Place tray in oven and cook for 20-25mins at 120°C
9. Once cooked, slice open bag the top layer of the bag and slice the chicken into fettuccine sized slices

Savoury Tuile

30g (1oz) egg white
20g grate parmesan cheese
30g (1 1/4 tablespoons) Clover butter, melted
Pinch of salt
30g  cake flour  

1. Whisk the egg white until foamy.
2. Add the grated parmesan cheese, salt and flour
3. Fold in melted butter
4. Spread the mixture thinly and evenly on a baking tray lined with baking paper
5. Grate more Parmesan on top
6. Bake  for 3-5mins at 180°C

Spicy Tomato Pasta Sauce

3 tbs Clover Olive Pride olive oil
5 cloves of garlic finely chopped
1 can chopped Italian tomatoes
1-2 tsp sugar
1 -2 dried ancho Chile, seeds removed and finely  chopped
3/4 cup water
1/2 cup basil leaves, chopped
Pinch of salt (add more to taste)

1. Place all ingredients except basil in a sauce pot and cook at medium heat for 15-20mins (add more if mixture dries)
2. Add basil and blend the mixture with a stick blender until smooth

Assembly

Place pasta sauce at the bottom of the plate and then place chicken pasta on top

Wedge in pieces of savoury tuile on top

Grate Parmesan cheese over and garnish with micro herbs

………………………

3rd Course

Fig & Orange Baked Cheesecake

Base

70g digestive biscuits
45g walnut halves, finely chopped
34g unsalted Clover butter, melted, plus extra for greasing
110g soft dried figs finely chopped
195ml Clover Krush orange juice
3 cinnamon stick
⅓ tsp ground cloves
Zest of 1 orange
Pinch of salt
1/4 tsp ground allspice
1/4 tsp ground ginger

1. Place biscuits in a food processor and blend. The consistency should be that of dried breadcrumbs.
2. Roughly chop the walnuts and mix in with the zest and the biscuits
3. Add the melted butter and mix together. The mixture should be the consistency of wet sand.
4. Put the biscuit mixture into an oven safe bowls (12-15cm wide) and pack the base by pressing down the crumb into the bowls
5. Place in the bowls into the freezer for 20mins
6. While crumb is in the freezer, place the orange juice and spices in a saucepan
7. Reduce 3/4 of the liquid and remove whole spices
8. Remove the bases from the freezer and pour the liquid over bases
9. Place in freezer for 10-15mins to firm up

Filling

750g Clover full-cream cheese
2 eggs, beaten
1 egg whites (whipped to medium peaks)
110 g caster sugar
1/2 cup Clover fresh cream (whipped to soft peaks)
1tsp vanilla extract
Pinch of salt
Zest of 1 orange
10g  soft dried figs finely chopped

1. Using a whisk attachment whip egg whites with half the caster sugar to medium peaks and set aside
2. Whisk clover fresh cream to soft peaks and set aside
3. In a mixing bowl using a whisk attachment, whisk together cream cheese ,the rest of the caster sugar and eggs till smooth and combined
4. Fold in the zest, vanilla, figs, salt and egg whites till combined
5. Fold the whipped cream till combined
6. Pour the filling into the cheesecake bases 3/4 full
7. Bake at 160°C for 35-45mins
8. Once baked, place in fridge to set for 2-3 hours

Sesame Tuile

50g egg whites
50g cake flour
50g icing sugar
25g melted Clover butter
Pinch of salt
2tsp Sesame seeds

1. Whisk the egg white until foamy.
2. Add the icing sugar, salt and flour
3. Fold in melted butter
4. Spread the mixture thinly and evenly on a baking tray lined with baking paper
5. Sprinkle the sesame seeds on top
6. Bake for 3-5mins at 180°C

Assembly

Garnish cheesecake with thinly sliced fresh figs, edible flowers, pieces of sesame tuile and finish off with orange zest on top.