Culinary Hotline - Kayla Ann Culinary School

Kayla Anne culinary school blowing us away with these dishes!

All recipes by Kayla Ann Culinary School

Ingredients:

Curry sauce:

  • 2 onions, peeled and diced
  • 3 clove garlic, peeled and minced
  • 2 tsp fresh, peeled grated ginger
  • 1kg ripe tomatoes, blanched, peeled, seeded, chopped
  • 2 handfuls curry leaf
  • 2 tsp cumin seed
  • 2 tsp coriander seed
  • 1 tsp fennel seed
  • ½ tsp black mustard seed
  • 2tsp wet leaf masala
  • 2 chili, green chopped
  • 200g butter
  • 1 cinnamon stick
  • 1 cup double thick Greek yoghurt
  • 3 tablespoons washed, fine diced coriander
  • 4 x cleaned crayfish tails, deshelled.

How To Make Crayfish Curry

  1. In a heavy based pot, heat oil, cinnamon stick, mustard seeds and curry leaves until just fragrant.
  2. Add in onion and season.
  3. Cook over a medium heat until just translucent.
  4. Add in ginger and garlic.
  5. Sauté for another few minutes.
  6. In the meantime, add all the spice seeds to a mortar and pestle, coffee grinder or food processor.
  7. Grind to a fine powder.
  8. Add this powder and the masala to the onions and sauté for a few minutes until the spices become sticky.
  9. Add in the dice tomato and the chilli, turn to a low heat and simmer for about 25 minutes, stirring when needed.
  10. The tomatoes need to sweat and start to disintegrate slowly.
  11. This is the trick to a flavourful, naturally sweet and balanced sauce.
  12. When ready, remove the cinnamon stick and the curry leaves if you choose.
  13. I like them in, especially if they are young and soft.
  14. For the fried curry leaves, heat a pan of oil to about 180 degrees and add in the curry leaves carefully.
  15. Fry until you see them go clear/translucent.
  16. Fish them out and place on paper towel.
  17. As they cool they will crisp.
  18. For the yoghurt, just mix in the diced coriander and season with salt and pepper.
  19. You can add fresh mint to this as well.
  20. For the final stage, heat the curry sauce.
  21. In a pan, warm the butter until it just starts foam, turn the heat down a bit and add in the seasoned crayfish tails.
  22. Cook slowly until just cooked. Remove the tails, turn the heat up and brown the butter completely and then add this butter to the curry sauced.
  23. Place a spoon of the sauce on the bottom of the plate, top with the crayfish and then garnish with yoghurt and crispy curry leaf.

Ingredients:

  • 2kg mussels, scrubbed and beards pulled out
  • 1 tin coconut cream
  • 2 tsp chopped red chilli
  • 2 tsp grated ginger
  • ½ tsp peeled, finely chopped garlic
  • Big handful of coriander washed really well and chopped.

How To Make Rock mussels with chili, coriander, ginger and coconut

  1. Place the mussels in a large pot with a well-fitting lid.
  2. Add about 4 tablespoons of water, place on a high heat and put the lid on.
  3. Steam until all the mussels have just started to open.
  4. Strain through a colander, keeping the cooking liquid.
  5. This is important, theres so much flavour in there.
  6. Pour the cooking liquid through a muslin cloth or dish towel back into the pot.
  7. Add the chilli, garlic and ginger.
  8. Place back on a medium heat and allow to cook for 2 minutes.
  9. Add in the coconut cream and reduce until thickened.
  10. Taste for seasoning, you shouldn’t need any salt and the flavour should be well concentrated.
  11. Throw the mussels back in and the coriander.
  12. Cook for another minute or 2 with the lid on to heat the mussels and wilt the coriander.
  13. Serve this with really crusty sour dough and a well oaked chenin blanc.
  14. Drowning the bread in the sauce at the bottom of the pot is the absolute best.

Ingredients:

  • Chevin goat cheese
  • 4 Eggs (Whisked)
  • 200g Cake flour
  • 200g Bread crumbs 5
  • Fennel bulbs
  • 125ml Red Wine
  • Vinegar
  • 100g Brown Sugar
  • Heirloom or baby beetroot
  • 60ml Olive oil
  • 5ml Fine salt

How To Make Crunch Fried Chevin, Beetroot and Fennel

  1. Roll goat cheese into even portions.
  2. Evenly coat balls in flour, dusting off any excess.
  3. Place balls into egg to coat, then into the bread crumbs.
  4. Repeat this 3 times to allow balls to fry golden brown.
  5. Fry at 180 Degrees Celsius till golden brown.
  6. Roughly chop Fennel bulbs
  7. Rinse in water to remove any sand
  8. In a pot, over low heat.
    Cook fennel till just caramelized.
  9. Add Vinegar to remove any fennel stuck to the bottom of the pot.
  10. Add Brown sugar and cook fennel till soft.
  11. Using a hand blender, blend well but retain some chunky pieces.
  12. Place into a heat proof container.
  13. Allow to sit at room temperature till cool.
  14. Cut two even pieces of foil.
  15. Place beetroots onto one piece of foil.
  16. Pour olive oil over the beetroots to coat them evenly, add salt.
  17. Cover the beetroots with remaining foil.
  18. Fold the edges nicely to create a pocket.
  19. This will allow all the steam to stay inside the foil.
  20. Roast at 180 degrees Celsius for 30 to 35 minutes depending on the size of the beetroots.
  21. Beetroots will be ready when the skin comes off easily. (Beetroot should still hold its shape)
  22. For final plating, heat a small pot of oil to 180 degrees Celsius.
  23. Deep fry the rolled goats cheese until golden brown.
  24. Drain on paper towel.
  25. Serve with the warm beetroots and fennel chutney.

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