Jarrod's Menu
Jarrod Pepper's dishes included shrimp and crocodile skewers and kangaroo fillet:
Never Smile at a Crocodile (Shrimp and Crocodile skewers with a plum and soy glaze served over rice)
Serves 4-6
Ingredients
400 g/14 oz crocodile
20 or so large prawns (shrimps)
Plum soy glaze
6 peeled plums
2 peeled peaches
6 table spoons of white wine
1 chopped garlic clove
6 fried (lightly browned) shallots
1 teaspoon of sugar
2 teaspoons of mustard
5 teaspoons of soy sauce
2 tablespoons of honey
A sprinkling of salt and freshly ground pepper
Dice the crocodile meat into square chunks, and pre-cook in a Wok until lightly browned. Move the meat around a lot to avoid letting it sit in its own fat. Once browned put the meat onto kitchen paper and allow to cool, letting the towel absorb any excess fat.
For the plum sauce mix the peeled plums, peeled peaches, white wine, chopped garlic, shallots, sugar, mustard, soya sauce, honey and seasoning into a pan (Add more/less of any ingredient to personal taste). Place the pan on a stove and gently bring to the boil. Let the simmer for 15 minutes. Strain the sauce into a bowl. Puree the ingredients.
Place the prawns and cooked crocodile meat onto skewers and lightly grill to heat through. Pour the sauce over the skewers and serve with a small helping of rice.
Tie My Kangaroo Down (kangaroo fillet on a bed of shredded beetroot with Potato fondant, served with asparagus and baby carrots)
Serves 4-6
Ingredients
750g kangaroo steaks
One large onion (diced and fried)
2 chopped carrots
2 chopped celery sticks
2 large fresh tomatoes
2 cubes of beef stock (dissolved in boiling water)
One whole bottle of red wine
First make the sauce for the kangaroo. Add the following ingredients into a large pot on a low heat. One large onion (diced and fried), 2 chopped carrots, 2 chopped celery sticks. 2 large fresh tomatoes. 2 cubes of beef stock (dissolved in boiling water). One whole bottle of red wine.
Leave the sauce to reduce by ¾. Once reduced add steaks of kangaroo meat, and let them cook on a low heat for 75 minutes. Once cooked, cut the meat into chunks and serve with the sauce poured on top.
Shredded Beetroot
Finely chop one whole beetroot and fry in a frying pan for 10 minutes with some onions.
Stuffed jacket potatoes with leeks, Cheddar and Boursin
Serves 4
In this recipe the potato is scooped out, mixed with soft cheese and topped with leeks and melted cheese.
Ingredients
4 large baked potatoes, 8-10 oz (225-275 g) each
2 leeks about 4 inches (10 cm) long, trimmed and cleaned
3 oz (80 g) mature Cheddar, coarsely grated
2 x 80 g pack Ail & Fines Herbes Boursin
2 tablespoons from the top of the milk or single cream
salt and freshly milled black pepper
You will also need a 2 baking sheets measuring 12 x 10 inches (30 x 25.5 cm)
Pre-heat the oven to gas mark 4, 350°F (180 C).
To prepare the leeks, slice almost in half lengthways, then fan out under a running tap to wash away any trapped dirt. Now slice each half into four lengthways, then into 1/4 inch (5 mm) slices. After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways. Protecting your hands with a cloth, scoop out the centres of the potatoes into the bowl containing the Boursin, add the milk or cream and season well with salt and freshly milled black pepper.
Now quickly mash or whisk everything together, then pile the whole lot back into the potato skins. Now scatter the leeks on top, followed by the grated Cheddar – pressing it down lightly with your hand – then place on the baking sheet and bake in the oven for 20 minutes or until the leeks are golden brown at the edges and the cheese is bubbling.
Other Delia recipes can be found at www.deliaonline.com
Summer Fruit Pavlova
Serves 4-6
Equipment
Large baking sheet
Non-stick baking parchment
23cm diameter, round cake tin or plate
Pencil
Large bowl, medium bowl and 2 small bowls
Teaspoon and tablespoon
Electric or balloon whisk
Spatula
Food processor or blender
Sieve
Knife
Fish slice or wide spatula
Ingredients (for the pavlova base)
2 tsp cornflour
2 tsp white wine vinegar
1 tsp vanilla extract
4 medium free range eggs, at room temperature
200g caster sugar
Ingredients (for the topping
450g fresh strawberries, washed and hulled
250g fresh raspberries, washed
1 tbsp icing sugar
2 tbsp Crème de Cassis, optional
280ml carton Waitrose Double Cream
Preheat the oven to 140ºC, gas mark 1. Line a baking sheet with non-stick baking parchment, cutting it to fit. Using a cake tin or plate as a template, draw a 23cm diameter circle on the parchment with a pencil.
Place the cornflour, vinegar and vanilla extract in a small bowl and blend with a teaspoon until smooth. Separate the eggs one at a time, taking care not to include any yolks with the whites. As each egg is separated, tip the white into the large mixing bowl.
Whisk the egg whites until they are stiff enough to hold their shape. Whisk in the sugar a tablespoonful at a time, adding a little of the cornflour mixture each time. When all the sugar and cornflour has been added, the consistency of the mixture will be thick and marshmallowy.
Using the spatula, turn the meringue mixture onto the baking sheet. Spread it to the marked line, then swirl with the spatula, making a slight indentation in the centre for the filling. Bake for 1 hour, then turn the oven off and leave the pavlova base to cool completely in the oven.
Place 100g each of the strawberries and raspberries in a liquidiser or food processor and blend until fairly smooth. Press through a sieve into a bowl to remove the seeds. Stir in the icing sugar, and cassis if using. Slice or halve the remaining strawberries, depending on their size.
Pour the cream into a large bowl and whip with a whisk until it just holds its shape. Take care not to overwhip the cream or it will become dull and grainy. Using a fish slice or wide spatula, carefully remove the pavlova from the paper and transfer to a flat serving plate. Spoon the cream into the centre, spreading it out a little. Pile the remaining fruit on top and drizzle with a little of the fruit sauce. The remaining sauce can be served in a jug.
Visit any Waitrose store or www.waitrose.com for more delicious recipes and ideas.
Channel 4 is not responsible for the content of third party sites.
Dinner Party 5: Sam Hughes
Serves 4-6
Ingredients
400 g/14 oz crocodile
20 or so large prawns (shrimps)
Plum soy glaze
6 peeled plums
2 peeled peaches
6 table spoons of white wine
1 chopped garlic clove
6 fried (lightly browned) shallots
1 teaspoon of sugar
2 teaspoons of mustard
5 teaspoons of soy sauce
2 tablespoons of honey
A sprinkling of salt and freshly ground pepper
Dice the crocodile meat into square chunks, and pre-cook in a Wok until lightly browned. Move the meat around a lot to avoid letting it sit in its own fat. Once browned put the meat onto kitchen paper and allow to cool, letting the towel absorb any excess fat.
For the plum sauce mix the peeled plums, peeled peaches, white wine, chopped garlic, shallots, sugar, mustard, soya sauce, honey and seasoning into a pan (Add more/less of any ingredient to personal taste). Place the pan on a stove and gently bring to the boil. Let the simmer for 15 minutes. Strain the sauce into a bowl. Puree the ingredients.
Place the prawns and cooked crocodile meat onto skewers and lightly grill to heat through. Pour the sauce over the skewers and serve with a small helping of rice.
Tie My Kangaroo Down (kangaroo fillet on a bed of shredded beetroot with Potato fondant, served with asparagus and baby carrots)
Serves 4-6
Ingredients
750g kangaroo steaks
One large onion (diced and fried)
2 chopped carrots
2 chopped celery sticks
2 large fresh tomatoes
2 cubes of beef stock (dissolved in boiling water)
One whole bottle of red wine
First make the sauce for the kangaroo. Add the following ingredients into a large pot on a low heat. One large onion (diced and fried), 2 chopped carrots, 2 chopped celery sticks. 2 large fresh tomatoes. 2 cubes of beef stock (dissolved in boiling water). One whole bottle of red wine.
Leave the sauce to reduce by ¾. Once reduced add steaks of kangaroo meat, and let them cook on a low heat for 75 minutes. Once cooked, cut the meat into chunks and serve with the sauce poured on top.
Shredded Beetroot
Finely chop one whole beetroot and fry in a frying pan for 10 minutes with some onions.
Stuffed jacket potatoes with leeks, Cheddar and Boursin
Serves 4
In this recipe the potato is scooped out, mixed with soft cheese and topped with leeks and melted cheese.
Ingredients
4 large baked potatoes, 8-10 oz (225-275 g) each
2 leeks about 4 inches (10 cm) long, trimmed and cleaned
3 oz (80 g) mature Cheddar, coarsely grated
2 x 80 g pack Ail & Fines Herbes Boursin
2 tablespoons from the top of the milk or single cream
salt and freshly milled black pepper
You will also need a 2 baking sheets measuring 12 x 10 inches (30 x 25.5 cm)
Pre-heat the oven to gas mark 4, 350°F (180 C).
To prepare the leeks, slice almost in half lengthways, then fan out under a running tap to wash away any trapped dirt. Now slice each half into four lengthways, then into 1/4 inch (5 mm) slices. After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways. Protecting your hands with a cloth, scoop out the centres of the potatoes into the bowl containing the Boursin, add the milk or cream and season well with salt and freshly milled black pepper.
Now quickly mash or whisk everything together, then pile the whole lot back into the potato skins. Now scatter the leeks on top, followed by the grated Cheddar – pressing it down lightly with your hand – then place on the baking sheet and bake in the oven for 20 minutes or until the leeks are golden brown at the edges and the cheese is bubbling.
Other Delia recipes can be found at www.deliaonline.com
Summer Fruit Pavlova
Serves 4-6
Equipment
Large baking sheet
Non-stick baking parchment
23cm diameter, round cake tin or plate
Pencil
Large bowl, medium bowl and 2 small bowls
Teaspoon and tablespoon
Electric or balloon whisk
Spatula
Food processor or blender
Sieve
Knife
Fish slice or wide spatula
Ingredients (for the pavlova base)
2 tsp cornflour
2 tsp white wine vinegar
1 tsp vanilla extract
4 medium free range eggs, at room temperature
200g caster sugar
Ingredients (for the topping
450g fresh strawberries, washed and hulled
250g fresh raspberries, washed
1 tbsp icing sugar
2 tbsp Crème de Cassis, optional
280ml carton Waitrose Double Cream
Preheat the oven to 140ºC, gas mark 1. Line a baking sheet with non-stick baking parchment, cutting it to fit. Using a cake tin or plate as a template, draw a 23cm diameter circle on the parchment with a pencil.
Place the cornflour, vinegar and vanilla extract in a small bowl and blend with a teaspoon until smooth. Separate the eggs one at a time, taking care not to include any yolks with the whites. As each egg is separated, tip the white into the large mixing bowl.
Whisk the egg whites until they are stiff enough to hold their shape. Whisk in the sugar a tablespoonful at a time, adding a little of the cornflour mixture each time. When all the sugar and cornflour has been added, the consistency of the mixture will be thick and marshmallowy.
Using the spatula, turn the meringue mixture onto the baking sheet. Spread it to the marked line, then swirl with the spatula, making a slight indentation in the centre for the filling. Bake for 1 hour, then turn the oven off and leave the pavlova base to cool completely in the oven.
Place 100g each of the strawberries and raspberries in a liquidiser or food processor and blend until fairly smooth. Press through a sieve into a bowl to remove the seeds. Stir in the icing sugar, and cassis if using. Slice or halve the remaining strawberries, depending on their size.
Pour the cream into a large bowl and whip with a whisk until it just holds its shape. Take care not to overwhip the cream or it will become dull and grainy. Using a fish slice or wide spatula, carefully remove the pavlova from the paper and transfer to a flat serving plate. Spoon the cream into the centre, spreading it out a little. Pile the remaining fruit on top and drizzle with a little of the fruit sauce. The remaining sauce can be served in a jug.
Visit any Waitrose store or www.waitrose.com for more delicious recipes and ideas.
Channel 4 is not responsible for the content of third party sites.
Dinner Party 5: Sam Hughes