Jalipino Brulee with Caynne Pepper Net Bread and Chilli Beetroot Chutney

INGREDIENTS

Jalipeno Brulee-

3 x Egg Yolks
100ml x Full Cream Milk
15 g x Drained Ricotta Cheese
50g x Wild Rocket
30ml Jalapeno Green Mash
2 Tsp x Pine Nuts
1 Tsp White Sugar
Olive Oil
Ground White Pepper

Chilli Beetroot Chutney-

1 x Beetroot Peeled and Grated
1 x Apple Peeled and Grated – preferably Granny Smith
1 x Tbl Jalapeno Red Mash
30 ml Apple Cider Vinegar
25ml Brown Sugar
1 x Orange – Juice and Zest
1 Tsp Five Spice
2 Sprig of Thyme

Chilli Net Bread-

125g Plain Flour
20ml Cayenne Pepper Puree
Pinch of Salt
Pinch of Turmeric
200ml Coconut Milk
1 x Medium Egg
Vegetable oil for frying

METHOD

Jalipino Brulee-

Pre-heat the oven to 160 Dig.
Wash and Dry rocket, drizzle with olive oil and cook in oven @160 Dig for 5 minutes.
Combine Rocket, Jalapeno Mash, and Milk, Blend thoroughly and pour through a fine sieve.
Combine and beat Egg yolks and ricotta, then gradually add Milk mixture, stirring as you do so.
Adjust the seasoning, Jalapeno Mash has high salt content, so only white pepper is needed.
Pour mixture into ramekins and bake in Bain Marie for about 25min till ready.
While Crèmes cook, roast the pine nuts in a pan without any oil.
Remove from oven and cool to room temperature and refrigerate till ready to serve.
When ready to serve, Sprinkle with sugar and caramelize with cooking torch then sprinkle pine nuts and Chilli Garnish over.

Chilli Beetroot Chutney-

Add all ingredients to saucepan and simmer till liquid has evaporated and mixture becomes thick and velvety.
Take off heat, remove Thyme Sprigs, cool to room temp, refrigerate and serve when ready.

Chilli Net Bread-

Combine Flour, Salt; make well in centre and gradually add the coconut milk, stirring all the time.
Once all the coconut milk is added, add Cayenne Pepper Puree and then beat it hard to get rid of any lumps and then add egg and beat again.
Spoon mixture into Squeeze Bottle and snip slightly bigger opening.
Pour a tiny bit of oil into frying pan and heat to medium to high temp.
Once pan is hot drizzle mixture onto the pan in a loop the loop pattern.
Leave to cook for about three minutes or until golden brown, then carefully flip over and cook other side for a couple of minutes.
Drain on Kitchen towel and serve.

Jalipino Brulee:

3 x Egg Yolks
100ml x Full Cream Milk
15 g x Drained Ricotta Cheese
50g x Wild Rocket
30ml Jalapeno Green Mash
2 Tsp x Pine Nuts
1 Tsp White Sugar
Olive Oil
Ground White Pepper

Method:

Pre-heat the oven to 160 Dig.
Wash and Dry rocket, drizzle with olive oil and cook in oven @160 Dig for 5 minutes.
Combine Rocket, Jalapeno Mash, and Milk, Blend thoroughly and pour through a fine sieve.
Combine and beat Egg yolks and ricotta, then gradually add Milk mixture, stirring as you do so.
Adjust the seasoning, Jalapeno Mash has high salt content, so only white pepper is needed.
Pour mixture into ramekins and bake in Bain Marie for about 25min till ready.
While Crèmes cook, roast the pine nuts in a pan without any oil.
Remove from oven and cool to room temperature and refrigerate till ready to serve.
When ready to serve, Sprinkle with sugar and caramelize with cooking torch then sprinkle pine nuts and Chilli Garnish over.

Chilli Beetroot Chutney:

1 x Beetroot Peeled and Grated
1 x Apple Peeled and Grated – preferably Granny Smith
1 x Tbl Jalapeno Red Mash
30 ml Apple Cider Vinegar
25ml Brown Sugar
1 x Orange – Juice and Zest
1 Tsp Five Spice
2 Sprig of Thyme

Method:

Add all ingredients to saucepan and simmer till liquid has evaporated and mixture becomes thick and velvety.
Take off heat, remove Thyme Sprigs, cool to room temp, refrigerate and serve when ready.

Chilli Net Bread:

125g Plain Flour
20ml Cayenne Pepper Puree
Pinch of Salt
Pinch of Turmeric
200ml Coconut Milk
1 x Medium Egg
Vegetable oil for frying

Method:

Combine Flour, Salt; make well in centre and gradually add the coconut milk, stirring all the time.
Once all the coconut milk is added, add Cayenne Pepper Puree and then beat it hard to get rid of any lumps and then add egg and beat again.
Spoon mixture into Squeeze Bottle and snip slightly bigger opening.
Pour a tiny bit of oil into frying pan and heat to medium to high temp.
Once pan is hot drizzle mixture onto the pan in a loop the loop pattern.
Leave to cook for about three minutes or until golden brown, then carefully flip over and cook other side for a couple of minutes.
Drain on Kitchen towel and serve.

Jalipino Brulee:

3 x Egg Yolks
100ml x Full Cream Milk
15 g x Drained Ricotta Cheese
50g x Wild Rocket
30ml Jalapeno Green Mash
2 Tsp x Pine Nuts
1 Tsp White Sugar
Olive Oil
Ground White Pepper

Method:

Pre-heat the oven to 160 Dig.
Wash and Dry rocket, drizzle with olive oil and cook in oven @160 Dig for 5 minutes.
Combine Rocket, Jalapeno Mash, and Milk, Blend thoroughly and pour through a fine sieve.
Combine and beat Egg yolks and ricotta, then gradually add Milk mixture, stirring as you do so.
Adjust the seasoning, Jalapeno Mash has high salt content, so only white pepper is needed.
Pour mixture into ramekins and bake in Bain Marie for about 25min till ready.
While Crèmes cook, roast the pine nuts in a pan without any oil.
Remove from oven and cool to room temperature and refrigerate till ready to serve.
When ready to serve, Sprinkle with sugar and caramelize with cooking torch then sprinkle pine nuts and Chilli Garnish over.

Chilli Beetroot Chutney:

Method:

Add all ingredients to saucepan and simmer till liquid has evaporated and mixture becomes thick and velvety.
Take off heat, remove Thyme Sprigs, cool to room temp, refrigerate and serve when ready.

Chilli Net Bread:

125g Plain Flour
20ml Cayenne Pepper Puree
Pinch of Salt
Pinch of Turmeric
200ml Coconut Milk
1 x Medium Egg
Vegetable oil for frying

Method:

Combine Flour, Salt; make well in centre and gradually add the coconut milk, stirring all the time.
Once all the coconut milk is added, add Cayenne Pepper Puree and then beat it hard to get rid of any lumps and then add egg and beat again.
Spoon mixture into Squeeze Bottle and snip slightly bigger opening.
Pour a tiny bit of oil into frying pan and heat to medium to high temp.
Once pan is hot drizzle mixture onto the pan in a loop the loop pattern.
Leave to cook for about three minutes or until golden brown, then carefully flip over and cook other side for a couple of minutes.
Drain on Kitchen towel and serve.

Jalipino Brulee:

3 x Egg Yolks
100ml x Full Cream Milk
15 g x Drained Ricotta Cheese
50g x Wild Rocket
30ml Jalapeno Green Mash
2 Tsp x Pine Nuts
1 Tsp White Sugar
Olive Oil
Ground White Pepper

Method:

Pre-heat the oven to 160 Dig.
Wash and Dry rocket, drizzle with olive oil and cook in oven @160 Dig for 5 minutes.
Combine Rocket, Jalapeno Mash, and Milk, Blend thoroughly and pour through a fine sieve.
Combine and beat Egg yolks and ricotta, then gradually add Milk mixture, stirring as you do so.
Adjust the seasoning, Jalapeno Mash has high salt content, so only white pepper is needed.
Pour mixture into ramekins and bake in Bain Marie for about 25min till ready.
While Crèmes cook, roast the pine nuts in a pan without any oil.
Remove from oven and cool to room temperature and refrigerate till ready to serve.
When ready to serve, Sprinkle with sugar and caramelize with cooking torch then sprinkle pine nuts and Chilli Garnish over.

Chilli Beetroot Chutney:

Method:

Add all ingredients to saucepan and simmer till liquid has evaporated and mixture becomes thick and velvety.
Take off heat, remove Thyme Sprigs, cool to room temp, refrigerate and serve when ready.

Chilli Net Bread:

125g Plain Flour
20ml Cayenne Pepper Puree
Pinch of Salt
Pinch of Turmeric
200ml Coconut Milk
1 x Medium Egg
Vegetable oil for frying

Method:

Combine Flour, Salt; make well in centre and gradually add the coconut milk, stirring all the time.
Once all the coconut milk is added, add Cayenne Pepper Puree and then beat it hard to get rid of any lumps and then add egg and beat again.
Spoon mixture into Squeeze Bottle and snip slightly bigger opening.
Pour a tiny bit of oil into frying pan and heat to medium to high temp.
Once pan is hot drizzle mixture onto the pan in a loop the loop pattern.
Leave to cook for about three minutes or until golden brown, then carefully flip over and cook other side for a couple of minutes.
Drain on Kitchen towel and serve.

Jalipino Brulee:

3 x Egg Yolks
100ml x Full Cream Milk
15 g x Drained Ricotta Cheese
50g x Wild Rocket
30ml Jalapeno Green Mash
2 Tsp x Pine Nuts
1 Tsp White Sugar
Olive Oil
Ground White Pepper

Method:

Pre-heat the oven to 160 Dig.
Wash and Dry rocket, drizzle with olive oil and cook in oven @160 Dig for 5 minutes.
Combine Rocket, Jalapeno Mash, and Milk, Blend thoroughly and pour through a fine sieve.
Combine and beat Egg yolks and ricotta, then gradually add Milk mixture, stirring as you do so.
Adjust the seasoning, Jalapeno Mash has high salt content, so only white pepper is needed.
Pour mixture into ramekins and bake in Bain Marie for about 25min till ready.
While Crèmes cook, roast the pine nuts in a pan without any oil.
Remove from oven and cool to room temperature and refrigerate till ready to serve.
When ready to serve, Sprinkle with sugar and caramelize with cooking torch then sprinkle pine nuts and Chilli Garnish over.

Chilli Beetroot Chutney:

Method:

Add all ingredients to saucepan and simmer till liquid has evaporated and mixture becomes thick and velvety.
Take off heat, remove Thyme Sprigs, cool to room temp, refrigerate and serve when ready.

Chilli Net Bread:

125g Plain Flour
20ml Cayenne Pepper Puree
Pinch of Salt
Pinch of Turmeric
200ml Coconut Milk
1 x Medium Egg
Vegetable oil for frying

Method:

Combine Flour, Salt; make well in centre and gradually add the coconut milk, stirring all the time.
Once all the coconut milk is added, add Cayenne Pepper Puree and then beat it hard to get rid of any lumps and then add egg and beat again.
Spoon mixture into Squeeze Bottle and snip slightly bigger opening.
Pour a tiny bit of oil into frying pan and heat to medium to high temp.
Once pan is hot drizzle mixture onto the pan in a loop the loop pattern.
Leave to cook for about three minutes or until golden brown, then carefully flip over and cook other side for a couple of minutes.
Drain on Kitchen towel and serve.