Phillip’s Fine Dining Meal

Choux buns Filling:

Garlic
Lemon juice
Cream cheese
1/2 Cup Clover cream
Parsley
Goats cheese
Salt and black pepper

Method:
Cream together cream cheese, Lenin juice, parsley and garlic. Add goats cheese, salt black pepper and cream.

Beetroot:

Beetroot slices
Olive oil
Salt and pepper

1. Bake for 10 minutes on each side
2. Fill the cooled choux buns with cream cheese.
3. Garnish off with beetroot.
   
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Main course:

Duck breast and waffle.

Duck breast
Star anise seeds
1/2 cup Soya sauce
2 slices ginger

The rub:

1 T fennel
1 T cumin
1 T coriander
2 Tao Peppercorns

Dry roast and grind, and rub it into the duck breast

Marinate:

4 T ginger
Orange zest of 2 oranges
Star aniseed
3/4 cup honey
4 garlic cloves crushed
1/2 cup soya sauce
1 cup red wine
10ml sesame oil
Punch of ground cinnamon

1. Mix everything together and let the rubbed duck rest for 30 minutes in the marinate
2. Fry duck breast with skin down until krispy and turn around. Take out to rest and out in oven and bake for atleast 20 minutes. Take out to rest a but and  cut into slices.

Caramelised carrots:

6 baby carrots
6 T sugar
3 T Clover butter
Lemon juice

1. Caramelise the sugar and add butter in medium heat. Boil carrots for 5 minutes and add to the caramelised sauce and cook further until done, add lemon juice to finish it off.

Mushroom puree:

500g mushrooms
1/2 onion
1/2 cup white wine
Thyme

1. Place on a stove over medium heat and cook mushrooms in white wine until soft. Add thyme for seasoning and a pinch of salt.
2. Put in food blender and blend until creamy. Put through a sieve to get rid of cloths or lumps.

Waffle:

2 Cups flour
1 3/4cups of Clover milk.
2 eggs
1/2 Cup butter melted
1 T sugar
4tsp Royal Baking Powder
1 tsp vanilla extract
1/4 tsp salt

1.  Cream butter and sugar together in a mixing bowl.
2. Fold in dry ingredients and add the milk and vanilla extract.
3. Out in a waffle pan and bake for 25 minutes or until ready.
4. You can plate according to your preference and garnish off with your choice of garnishing.

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Dessert:

Blueberry cheesecake

1 Cup cream cheese
1 Cup sour cream
2 eggs
1 tsp vanilla essence
1 Cup blueberries

1. Make sure everything is at room temperature.
2. Mix cream cheese and sour cream until combined. Add eggs one at a time.
3. Now toss blueberries in icing sugar and add to the cheesecake mixture.

Base: Pate Sucreè

180g flour
80g icing sugar
30g almond flour
4g salt
30g whole eggs
110g Clover butter

1. Combine all dry ingredients together and at butter. Mix until just combined and add eggs  till everything is combined.
2. Let it rest for 30 minutes in the fridge.
3. Roll out and cut into the exact size of the baking tray to form a base.
4. Now add the cheesecake mix into the tray and bake for 50 minutes in an oven of 160 degrees Celsius.