Perry - Rockpool Bar and Grill

Also available in this series

SALADS & STARTERS

Bring Rockpool Bar & Grill to your home with twelve of Neils favourite salads and starters, including the house-chopped salad and his steak tartare with chips. In an instructional video, Neil shows you how to make the perfect Grilled baby octopus.

PASTA & MAINS

A selection of twelve favourite pasta dishes and mains from the Rockpool Bar & Grill menu, including Wagyu Bolognese and Confit duck. In the technique video, Neil demonstrates how to prepare and cook Grilled lobster with fennel & herb butter.

CHARCOAL OVEN, WOOD-FIRED ROTISSERIE AND GRILL

At the heart of Rockpool Bar & Grill lies the ultimate steakhouse. In this title, Neil explains the different cuts of meat and how to cook them to perfection. He also shares his favourite meat, fish and poultry recipes and tips on how to make them at home.

SIDES

Rockpool Bar & Grill is famous for its perfectly balanced range of side dishes.This title features fourteen favourites, plus a technique video demonstrating the deliciousBraised cavolo nero & silverbeet with chilli, garlic & parmesan.

DESSERTS

The perfect ending to a great dinner, these twelve desserts are sure to impress your guests. And for that little extra something sweet with your espresso, Neil showcases how to make the famous Salted butter caramels.

RockPool Bar & Grill

WELCOME

CONTENTS

SALADS & STARTERS

HOUSE-CHOPPED SALAD

Serves 4

Having an American business partner and also having enjoyed quite a few chopped salads in theStates, I wanted to put one on at Bar & Grill. Its a great way to start a meal before launching intoa nice big steak. I wanted to have this salad tossed by a waiter tableside and served to the guestsdirectly. The reason for this was clear: all of the ingredients are thinly sliced, so if the salad sits onthe pass for five or so minutes waiting for other dishes before it can go out, then it will get soggy.The only way around this was table service. The salad is presented to the customer, dressed, gentlytossed, then spooned onto a plate and served. It means my chopped salad is perfect every time.

2 witlof (chicory/Belgian endive) leaves, chiffonade

30 g (1 oz) cooked chickpeas

30 g (1 oz) dried chorizo, julienne

1 jalapeo chilli, seeds removed & julienne

2 cherry tomatoes, thinly sliced

1 small radish, thinly sliced

cucumber, peeled, seeds removed & julienne

2 radicchio leaves, chiffonade

1 spring onion (scallion), white part only, julienne

2 sorrel leaves, chiffonade

fennel bulb, julienne

1 very small handful flat-leaf (Italian) parsley leaves, torn

1 very small handful mint leaves, torn

30 g (1 oz) grated Gruyre

, to serve

CHAMPAGNE DRESSING

2 teaspoons extra virgin olive oil

1 teaspoon Champagne vinegar

1 lemon wedge

sea salt & freshly ground black pepper

Arrange the witlof in a straight line on a plate. Next to that,arrange the chickpeas in a straight line followed by the chorizo,jalapeo, cherry tomato (slightly overlapping), radish, cucumber,radicchio, spring onion, sorrel, fennel, herbs and finish with thegrated Gruyre. Scatter over the crotons.

To make the Champagne dressing, combine the olive oil and vinegarin a small bowl, squeeze in the juice from the lemon wedge andseason to taste with salt and pepper. Transfer to a sauce boat.

Toss the salad in the dressing at the table and serve immediately.

BEETROOT, MCHE & FETA SALAD WITH PISTACHIO NUT DRESSING

Serves 4

I love the sweet earthy taste of beetroot. We use large beets here and cut them into big discs.Equally impressive are baby beets of different colours. The salty feta and exotic dressingreally turn this into a must-make-often salad.

BEETROOT JELLY

3 medium beetroot (beets)

2 gold-strength gelatine leaves

sea salt

extra virgin olive oil, for drizzling

Peel and chop the beetroot, then juice in anelectric fruit juicer. Strain the juice through a finesieve you will need 220 ml (7 fl oz). Heat thejuice in a small saucepan over medium heat untilwarmed.

Meanwhile, soak the gelatine in cold water untilsoftened. Squeeze out the excess water and addto the juice with a pinch of salt, stirring until thegelatine has dissolved. Strain through a fine sieve,then pour into a 29 cm x 21 cm x 2 cm(11 inch x 8 inch x inch) tray.

Refrigerate for 3 hours or until set, then cut thejelly into 5 mm ( inch) cubes. You will only need24 cubes, so you will have some jelly left over.

ROASTED BEETROOT

2 large beetroot (beets)

2 tablespoons extra virgin olive oil

sea salt

Preheat the oven to 180C (350F/Gas 4).Place the beetroot in a baking dish, drizzle withthe olive oil, season to taste with salt and add 500ml (17 fl oz/2 cups) of water. Cover with aluminiumfoil and bake for 2 hours or until tender whenpierced with the tip of a knife. Remove from theoven and keep covered this will trap the steamand make it easier to peel off the skins. Whencooled slightly, rub the skins off the beetroot.

PISTACHIO NUT DRESSING

150 g (5 oz) pistachio nuts, roasted & roughly chopped

1 handful mint leaves, finely chopped

1 large handful flat-leaf (Italian) parsley leaves, finely chopped

1 teaspooon rosewater

finely grated zest & juice of lemon

2 teaspoons caster (superfine) sugar

sea salt & freshly ground black pepper

Place all of the ingredients and 210 ml (7 fl oz)of water in a small bowl, season to taste with saltand pepper and mix to combine.

TO SERVE

24 cubes beetroot jelly

extra virgin olive oil, for drizzling

200 g (7 oz) feta

200 g (7 oz) mche (lambs lettuce) leaves, washed

juice of lemon

Slice the roasted beetroot into 5 mm ( inch) thick rounds, drizzle with olive oil and season to taste with salt and pepper. Arrange on plates. Spoon over the pistachio nut dressing, crumble over the feta and arrange 6 cubes of beetroot jelly on top of each serve.

Dress the mche with the olive oil and lemon juice, season to taste and place on the plate. Finish with a drizzle of olive oil.

NEW-STYLE PRAWN COCKTAIL

Serves 4

This is another bit of fun with a classic. There is nothing quite as nice as a bright, delicious-tasting crustacean and cocktail sauce its a match made in heaven. We serve all types of seafood with this cocktail dressing. To give it a modern spin, we add small squares of jelly made from sweet ripe tomato water that has a pleasing golden hue. It offers a great texture with each bite the jelly exploding in the mouth is a perfect partner for the spicy cocktail sauce. You could use lobster or crab in this dish to raise it to another level of luxury.

You will need to begin the tomato jelly the day before.

16 medium cooked prawns (shrimp), peeled & deveined with tails intact

1 quantity

1 head of frise (curly endive) lettuce, inner tender leaves

juice of 1 lemon

80 ml (2 fl oz/1/3 cup) extra virgin olive oil, plus extra to serve

4 cherry tomatoes, quartered

to serve