Best of both worlds

Best of both worlds

Stock up on some fresh ingredients to recreate this wholesome menu that's partly contemporary, partly classic

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Published: Fri 25 Sep 2015, 12:00 AM

Last updated: Fri 25 Sep 2015, 2:00 AM

Cooking time: 15 mins
Serves: 2
85 gm jumbo lump blue crab
56 gm cooked, cleaned prawn
3 tbsp mayonnaise
1 tsp chopped parsley
2 tsp finely chopped chives
1 tsp chopped tarragon
4 vine-ripened, halved cherry tomatoes
2 tbsp finely diced red onion
2 tsp olive oil
Sea salt and fresh black pepper to taste
4 tbsp diced, ripe avocado
Pick through the crabmeat thoroughly and remove any shells.
Place the crab and prawn in a small bowl, and fold in the mayo and herbs.
Combine the tomato, onion, olive oil, salt and pepper. Keep aside to garnish.
Layer the diced avocado in the bottom of a small ring mould to create a base. Place a small mound of the Crab Louie mixture in the centre and gentle press down.
Arrange the cherry tomatoes around and season with olive oil, salt and pepper.
Cooking time: 30 mins
5-6 small, multi-coloured beets, roasted, peeled
20 gm white sugar
4 tbsp rice vinegar
1 tsp extra virgin olive oil
10 gm toasted, roughly chopped hazelnuts
30 gm goat's cheese
Mint, parsley and chives to garnish
12 tbsp citrus vinaigrette
For the citrus vinaigrette:
2 tbsp fresh orange juice
1 minced shallot
1 tsp minced thyme
2 tsp balsamic vinegar
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
Sea salt and fresh black pepper to taste
Combine all the ingredients for the vinaigrette in a bowl and whisk until emulsified.
Cook beets in an oven on low heat for approx. 20 minutes, until tender, being careful not to burn. Once cooked, allow them to cool before peeling. Use a clean cloth to skin the beet by gently brushing it away. Once beets are peeled, bring sugar and rice vinegar to boil in a small pot; then, add the beets and remove from heat after approx. 20 minutes, when cooked.
Drizzle olive oil over the beets and arrange with hazelnuts on a serving plate. Make a small quenelle of goat's cheese and garnish with herb leaves and citrus vinaigrette.
Cooking time: 15 mins
3 tbsp mayonnaise
2 tsp minced parsley
1 tsp chopped tarragon
100 gm centre-cut tenderloin, diced
2 tsp extra virgin olive oil
2 tsp Dijon mustard
1 tbsp chopped capers
2 tbsp finely diced red onion
1 tsp Worcestershire sauce
Sea salt and fresh black pepper
Crostinis, to serve
In a bowl, mix 2 tsp of mayonnaise with parsley and tarragon; season with salt and pepper, and set aside.
In a cold medium-sized mixing bowl, add meat, olive oil, mustard, capers, onions, Worcestershire and the remaining mayonnaise.
Season with salt and pepper, mix slightly, transfer to a cutting board and finely chop.
Transfer to cold plates and garnish with a few herbs and olive oil. Serve with mayonnaise, mustard and crostinis. 
Cooking time: 45 mins
Serves: 3-4
For the filling:
6 tbsp unsalted butter
450 gm fresh pumpkin, peeled, cut in 1-inch cubes
2 chopped shallots
450 ml heavy cream
2 cups chicken stock
. ½ bay leaf
2 tbsp minced fresh sage
2 tsp fresh thyme leaves
2 eggs, beaten
Salt and pepper to taste
Pasta, cut into 7.5x7.5cm squares
1 egg, beaten lightly, for egg wash
4 tbsp chopped, toasted pine nuts
For pasta dough:
225 gm all-purpose flour
110 gm egg yolk
1 tsp fine sea salt
1 tsp extra virgin olive oil
Tepid water, as needed
For the filling: heat a heavy skillet over low heat and add 4 tbsp of butter. When butter is foamy, add pumpkin and shallots, and cook, stirring often, until it softens.
Transfer buttery pumpkin to a medium saucepan, add half of the heavy cream, stock, and half the herbs; cook over low heat for approx. 30 minutes, or until purée is thick and the liquid has evaporated. Stir occasionally. Crush any remaining lumps with a fork. Remove from heat and beat in an additional 2 tbsp butter.
Whisk in the beaten eggs. Season to taste with salt and pepper. Set aside to cool.
For the pasta dough: mix flour, egg yolks, salt and olive oil in a mixing bowl at speed 2 and allow to mix for 15 minutes. Add water as necessary, if dough is too dry.
Remove from mixer and knead by hand (approx. 5 minutes) until smooth.
Cover with cling film, place in a refrigerator and allow to rest for 10 minutes.
Divide dough into four and flatten by hand. The dough should resemble a puck.
Lightly flour the surface of a table. Starting from the centre of the dough, evenly apply pressure outwards with a rolling pin. Continue rolling out the dough from all sides until pasta is 1.5mm thick.
Cut pasta into 7.5 cm x 7.5 cm squares, and place a small amount of filling into each square; do an egg wash, place an additional square on top and gentle press to remove excess air.
Using a round ring mould, press down firmly to remove exterior dough. Place it in salted boiling water for 2 minutes, then remove, drizzle with olive oil and garnish with toasted pine nuts.
Cooking time: 60 mins
Serves: 1-2
4 Fuji apples
For the cooking liquid:
15 ml cold water
140 gm apple juice
22 gm sugar
18 gm brown sugar
10 gm honey
1 vanilla bean, split and scraped
1 cinnamon stick
Zest of ½ orange
For the crumble:
100gm sugar
100gm butter
100gm all-purpose flour
100gm almond powder
In a large metal stock pot, combine water, apple juice, sugar, brown sugar, honey, vanilla, cinnamon and orange zest.
Place over a high flame and bring to a boil. Infuse for 10 minutes, then strain and cool.
Mix all the ingredients for the crumble together until it crumbles. Bake at 160°C for 8-10 minutes. Keep stirring it every 4 minutes.
Cut the apples into four pieces each, and place them in a pan.
Poor the cooking liquid over them, and cook over a medium flame for 5 minutes.
Top with the crumble and roast at 180°C for 6 minutes. Serve warm.

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