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Barney's Excella Cook-Off Dish

Barney cook off

Barney's Excella Cook-Off Dish

Recipe by Barney Jiri
Serves: 4
Prep time: 20 minutes
Cooking time: 40 minutes

INGREDIENTS
Croquette filling
:
2 big potatoes, peeled
1 cup of Excella rice
75ml ricotta cheese
30ml Fresh pesto
Salt and pepper
Fresh Thyme
3 tbsp butter
3 eggs
1 cup breadcrumbs
1 cup Flour
3 garlic cloves
fresh dill
150g grated cheddar cheese

Tiger bite sauce with mayo
:
1.5 cups cherry tomatoes
1 tsp olive oil
1 small shallot chopped
3-4 cloves of garlic minced
2-4 Thai chilis minced
1/4 cup finely chopped cilantro
lime (Juice of 1/2 a lime)
1 tsp fish sauce
1 tsp oyster sauce
1 tsp Excella mayonnaise

Steak & sauce
:
4 x 150g fillet steak
1-2 tbsp Excella Sunflower oil
3 tbsp butter
30ml brandy
fresh thyme
4 garlic cloves
salt and pepper
¼ cup Mayonnaise

Butternut puree
:
1 butternut squash
10ml Excella sunflower cooking oil
salt to taste
¼ cup heavy cream
1 tablespoon unsalted butter
2 tbsp honey

Strawberry chilli relish:
450g ripe strawberries sliced
2 tbsp chilli flakes
145g sugar
1/4 cup red wine vinegar
1 tbsp balsamic vinegar
1/2 tsp salt
Excella Sunflower oil for deep frying
2 rice cakes for garnish

METHOD
Butternut puree: Preheat oven to 220 degrees. Chop butternut into small cubes to roast faster. Lightly coat the cubes in Excella Sunflower oil and add seasoning and honey. Roast for 20 minutes and blend. Add into small pot add cream blended butternut, cream, butter and taste for seasoning. Add in pipping bag when ready to plate.

For the croquettes: Mix ricotta, basil pesto and seasoning then make small balls, about 1 tsp each for surprise filling. Place in freezer till it’s time to make the croquettes. On a stove in a small pot, add Excella Thai long grain rice, water, herbs and seasoning and cook rice for 20 minutes. Set aside to cool completely once cooked.

Cut potatoes into small cubes; boil for 20 minutes. Mash the potatoes, add grated cheese, finely diced garlic, thyme, seasoning and add Excella cooked rice. Mix together and add 1 egg to bind all ingredients together.

Take out the basil ricotta filling from freezer and make croquettes balls wrapping the filling with the potato rice mixture. Set in the fridge to firm up whilst you set up coating station. In one bowl beat eggs. In another bowl add flour and spices, in the last bowl add breadcrumbs (all separately).

Once set in the freezer for 10 minutes. Bread in flour, then eggs then breadcrumbs and deep fry in Excella Sunflower oil. Remove from stove and set aside for plating.

For the tiger sauce
: Start by coating the cherry tomatoes in olive oil and salt, then using a grill or torch, char the cherry tomatoes. Set aside to cook after. Use a mortar and pestle (if you don't have one use a food processor), add the garlic, shallots, and Thai chilis to the mortar and start to grind into a paste.

Once you have a nice consistency, add the cilantro and grind. Finish off with 1 tsp of Excella mayonnaise and mix. Goes well with steak and can be used as base sauce for steak or on top of steak.

To make the steak, on high heat in a pan add Excella Sunflower oil, butter, thyme, garlic and cook the steak for 4 minutes on each side. Add brandy and allow to alcohol to burn. Add mayonnaise in pan and till steak is glossy/saucy. Take out from stove and allow to rest. Cut rice paper into pizza shapes and deep fry in Excella oil. Set aside to use as garnish element for plate.

For the strawberry relish, slice strawberries then add all the ingredients into a saucepan & mix well. Bring to a boil and then simmer on low-medium heat for about 20 minutes, until the relish thickens. Stir the relish from time to time to prevent it from sticking to the bottom of the pan. Set aside for plating.

Plate as desired and enjoy.

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