Chef Barry Fry
Roasted Figs with Rum and Mascarpone
Ingredients
Ready rolled Puff Pastry
6 Nice firm but ripe figs
Brown sugar
2 Tbsp Runny Honey
As Much mascarpone cheese as you like (I Like lots)
50ml Dark rum
1 Cinnamon stick
Method
1. Cut 6 Rounds from the puff pastry, big enough for the figs to sit on. Bake according to packet instructions. When crisp and golden, put on a wire rack, and sift icing sugar on-top. Set aside to cool completely.
2. Cut the figs as if you were going to quarter them, but not going all the way to the bottom. Place in an oven proof bowl, Sprinkle with the sugar, pour over the rum and honey, then snap the cinnamon stick and sprinkle over the figs (Not to finely snapped, as these should be for garnish, and easy to remove during eating)
3. Bake in a preheated at 180 degrees for around 10 minutes
4. Place 3 pastry disks on a plate, and then the figs on-top of them. Pour over the juices, and serve a dollop of mascarpone with each fig.
Oscars Cafe, Durban North
Aliwal Technical College Food service and supervision NTC I II III
Chef Barry Fry started his career in the kitchen of Alistair Little who is commonly regarded as the Father of Modern British Food. At one time it was said that he was more photographed than the Princess of Wales. His mantra was “Keep it Simple,” which is now so commonly used by many of the worlds known chefs.
Worked at Alistair Little in Soho - London from 1988 to 1991.
From there I went to work at Odette’s’ Restaurant with the sous chef from Alistair Little, Dan Evans. In my opinion, Dan was set to be the first international British media chef. His food was as simple as Alastair’s’, but more rustic (aggressive).
I then went to work for Philip Howard who had trained under Marco Pierre White and Gordon Ramsay. We brought the restaurant (against all odds) to its first Michelin star. Now 2 Michelin stars.
From there I worked at a few other places, known on the chef scene in London for producing some of the country’s most celebrated chefs i.e. 192 in Nottinghill Gate, Stephen Bulls , Highgate Brasserie to name a few.
Then on to the River Café in Hammersmith. Owned by the famed Architects’ (Richard Rogers) wife, lady Ruth Rogers and the late Rose Gray. This restaurant has for the past 4 decades set the standard in quality Italian Fare. I worked here with Jamie Oliver, Ben ‘o’ Donahue and Theo Randall.
When I returned to South Africa, I ran Rhodes House. A glamorous 9 bar night club where I met the likes of HRH Prince Harry, The Bush daughters, and almost nearly kicked Kevin Spacey out. Whilst there, I was instrumental in setting up 95 Keerom. This is probably the best Italian restaurant in the country, and was voted best Italian restaurant in the world, by the Italian Government. The chef proprietor/chef , Giorgio Nava, was also awarded the accolade of One of the top 3 Italian chefs on the planet.
I adore fresh ingredients, frequent menu changes, and a strong team.
Grilled Portobello Mushrooms
Ingredients
1 Punnet of Portobello Mushrooms slice to about a ¼ of an inch
100g Grated mozzarella loaf
Sprigs of Fresh Rosemary Picked
1 Clove of shaved garlic
Extra Virgin Olive oil
Maldon salt flakes and fresh crushed black pepper
Method
1. Pre-heat your grill to the highest setting
2. In a bowl, toss your mushrooms with the olive oil, salt and pepper and picked rosemary sprigs.
3. Lay all over an oven proof dish, and sprinkle with the grated mozzarella
4. Place under the grill until the Mozzarella is bubbling and changing colour.
5. Remove and serve immediately, but do be careful, as the plate will be furiously hot.
Nice with a beer or a gluggable merlot and a crusty French loaf.
Boiled Potato with Parsley Butter
Ingredients:
4 Medium Potatoes (Firm cooking) Peeled and washed
Coarse Sea salt to taste
Fresh ground black pepper to taste
Finely chopped Italian Parsley (Handfull)
80g Unsalted Butter (Cut into small cubes)
Method:
Boil potatoes to just cooked. Once cooked, drain, and return to the sauce pan
Add all the other ingredients, and cover so that the flavours can infuse into the potatoes.
Serve whilst still hot
This dish is so agreeable with most meats and fish, I always have some ready in the refrigerator.
Farmhouse Apple Crumble
Ingredients:
For the pastry
2 cups cake flour
½ cup sugar
125g butter or full fat margarine
1 large egg
2tsp baking powder
5ml Vanilla essence
For the filling
1x 385g can apple quarters
¼ cup raisins
¼ cup chopped mixed nuts
Cinnamon and sugar
Method:
1. Cream butter and sugar until pale and fluffy. Beat in the egg
2. Add the sifted flour and baking powder, and work to a manageable consistency
3 Press half the dough into a greased 20cm tart tin. Add all the filling ingredients and sprinkle with the sugar and cinnamon.
4. Grate the remainder of the pastry over the tart (Use the coarse side of the grater).
5. Bake in the lower half of the oven for about 40 minutes, or until nicely golden.
6. Cool completely and dust with icing sugar.
To serve, warm individual slices in the microwave. Whipped cream, custard or vanilla ice cream will work equally as well, or just have all three.
Moroccan Lamb Shank for 2
Ingredients:
2x 400g trimmed Lamb shank
4 Whole Carrots peeled
1 Medium onion peeled quartered
1 red pepper (de-seeded) Cut into chunky squares
3 cloves of garlic (peeled)
Hand full of celery leaves roughly chopped or 2 stalks chopped
6 Large button mushrooms (Whole)
2Tbsp Cumin (Jeera) powder
2Tbsp Smoked Paprika
2Tbsp Coriander Powder (Dhania)
1 Glass dry white wine
2 Tbsp tomato puree
1tsp Salt
1tsp Pepper
¼ cup Oil for frying
Chopped Parsley to garnish
Method:
Heat about ¼ cup good quality vegetable oil in a heavy based pot, and fry the shanks until nicely browned all over.
In another pan heat up some oil (2Tbsp) and brown the vegetables lightly, add the glass of wine and celery leaves or stalks and reduce to about half (about 5 minutes). Add the tomato puree and mix. Once done, set aside.
When the shanks have cooled, mix all spices together and coat the shanks all over.
Then fit snugly into an oven proof casserole dish, and pour over the vegetable wine mix, and top up with water to just cover the shanks. Place a piece of greased proof paper directly over the ingredients making sure that it touches the stock and meat.
This is called a cartouche. Cover the dish with foil, and put in the oven at about 170 degrees for 1 ½ hrs – 2 hrs, or until the meat is soft succulent and tender.
Drain the remaining liquid from the solid ingredients, and reduce in a pan until it becomes thick enough to coat the meat like a gravy. Check for seasoning and adjust to your tastes.
Serve the shanks so that the bone faces upwards, and put some of the reserved veggies around the shank and cover generously with the sauce. Sprinkle with parsley and serve with our delicious boiled potatoes with butter and parsley. Such yummy comfort
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