Jalapeño Brulé with Cayenne Pepper Net Bread and Chilli Beetroot Chutney

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.

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.

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.