Culinary Hotline - Neill Anthony
3 irresistible dishes!
Ingredients:
For the Crudo:
- Fresh seabass, thinly sliced (sashimi-grade)
- Fresh lime juice (to taste)
- Salt, to season
- A drizzle of olive oil
For the Apricot Sauce:
- 1/2 cup KOO tinned apricots (drained)
- 1 small red onion, peeled and chopped
- 1 garlic clove, crushed
- 1 small red or green chilli, chopped (adjust to taste)
- 1 tbsp fish sauce
- Juice of 1 lime
For the Dill Oil:
- 50g olive oil
- 50g neutral oil (e.g., canola or grapeseed)
- 20g fresh dill
To Serve:
- Radishes, thinly sliced
- Avocado, chopped into small cubes
How To Make Sea Bass Crudo with Apricot Sauce & Dill Oil
- Blend the olive oil, neutral oil, and fresh dill together until smooth and bright green.
- Pour into a piping bag and set aside to allow the oil to separate and intensify in colour.
- This will be drizzled on top when serving.
- In a pan over medium heat, lightly brown the apricots, chopped onion, garlic, and chilli for
3–5 minutes until softened and slightly caramelised. - Transfer to a blender, add fish sauce and lime juice, then blend until smooth.
- Adjust seasoning if needed.
- Set aside to cool.
- Thinly slice the seabass into even, bite-sized pieces.
- Lightly dress the fish with a bit of olive oil and season with a pinch of salt.
- Spoon a layer of the apricot sauce onto each plate.
- Arrange the seabass slices neatly over the sauce.
- Pipe or drizzle the dill oil over the top.
- Garnish with thinly sliced radishes and diced avocado for freshness and texture.
Ingredients:
- 1 can KOO tinned pear halves (in syrup), drained
- 2 tbsp of the reserved syrup
- Juice of 1 lemon (about 2–3 tbsp)
- Zest of 1 lemon
- Pinch of salt
- Fresh mint, for garnish (optional)
How To Make Pear and Lemon Granita
- In a blender, combine the drained KOO pears, lemon juice, lemon zest, reserved syrup, a pinch of salt, and sugar (if using).
- Blend until completely smooth.
- Pour the mixture into a shallow, freezer-safe dish or tray.
- Place in the freezer for 45 minutes.
- After 45 minutes, use a fork to scrape and break up the icy edges.
- Return to the freezer and repeat scraping every 30–45 minutes for about 3–4 hours, or until you achieve a light, fluffy texture.
- Fluff the granita with a fork one final time before serving.
- Spoon into chilled glasses or bowls and garnish with fresh mint if desired.
Ingredients:
Duck:
- 2 duck breasts, skin on
- Salt & pepper (to taste)
- Fresh sage leaves (for garnish)
- 1 tbsp olive oil
Fondant Potatoes:
- 2 large potatoes, peeled and cut into thick cylinders
- 2 tbsp butter
- 1 garlic clove, smashed
- 1 sprig thyme
- 150ml white wine
- Water or stock to cover
Brown Butter Carrot Cream:
- 3 carrots, peeled and diced
- 2 tbsp butter (browned)
- 1/4 cup cream
- Salt, to taste
- KOO Beetroot Purée
- 1 cup KOO sliced beetroot (drained)
- 1 tsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1 small garlic clove
- 1 small piece fresh ginger (grated or chopped)
To serve:
- Pickled onions
How To Make Duck breast puree, potatoes, and broccolini
- Cut the potatoes into cylinders.
- Pan fry them until both sides are brown, pour in chicken stock and place in the oven (180°C) to bake for 30mins.
- In a small saucepan, brown some butter and add small, cubed carrots and cook until softened (and blend into a puree, season as you blend) place in a piping bag and set aside.
- In the blender mix together the beetroot, beetroot juice, pickle ginger, olive oil and blend until sauce-like consistency.
- Season the duck in salt & pepper and pan fry medium, Light sauté broccolini.
- Deep fry the sage and add as garnish.