Restaurant Recipe Library by Chef Kerry Kilpin

Create restaurant quality dishes at home with these recipes by Chef Kerry Kilpin from the current and past menus at Bistro Sixteen82 and Tryn.

March 23, 2020
Restaurant Recipe Library by Chef Kerry Kilpin

GRILLED SUSTAINABLE FISH WITH HARISSA, ROAST BUTTERNUT & CORIANDER YOGHURT RECIPE

Serves 4 4 x 200g sustainable fish (I like to use Cape Bream) seasoned with salt and pepper 1 x lemon 1 large butternut cubed 10g cumin seeds 10g sugar Salt and pepper Pre-heat your oven to 180 degrees Celsius. In a roasting tray toss your butternut, cumin seeds, salt, pepper, sugar and olive oil.  Roast until cooked and golden in colour. Harissa Vinaigrette 50g harissa 10ml water 1t honey Chopped chili to taste 1 lemon 200ml sunflower oil Salt […]
March 23, 2020
Restaurant Recipe Library by Chef Kerry Kilpin

BEETROOT CARPACCIO RECIPE

Serves 4 2 large beetroots boiled and thinly sliced 200g blanched and peeled edamame beans 200g washed wild rocket 100g toasted cracked hazelnuts 100g Parmesan shavings 50g beetroot chips Balsamic Syrup 100g sugar 50g balsamic vinegar Melt on a low heat, once sugar has dissolved bring to the boil.  Turn off and do not reduce. Hazelnut Vinaigrette 10g English mustard 10g sweet Indonesian soy sauce 40ml red wine vinegar 25ml hazelnut oil 100ml sunflower oil Salt Combine the mustard, sweet […]
March 23, 2020
Restaurant Recipe Library by Chef Kerry Kilpin

LAMB NECK STUFFED WITH RICOTTA AND HERB WITH LEMON JUS RECIPE

Serves 6 1kg deboned lamb neck 200g ricotta 10g chopped basil 10g chopped parsley Zest of 1 lemon 1 onion chopped 1 carrot chopped 1 stick celery chopped 1000ml stock 1 lemon juiced and zested 100g butter Salt and pepper Method In a food processor combine the ricotta, herbs and lemon juice, season with salt and pepper.  Open the neck up and season with salt and pepper on the inside and out.  Lay the neck “skin” side down and spread […]
March 23, 2020
Restaurant Recipe Library by Chef Kerry Kilpin

WHIPPED YOGHURT MOUSSE RECIPE

Serves 6 Yoghurt Panna Cotta 330ml cream 330ml Bulgarian yoghurt 50g castor sugar 2.5ml grated tonka bean 10g gelatine (sponge 10ml water) Method Mix the cream, sugar and tonka bean in a pot and heat until the sugar dissolves. Remove from the heat Stir in the sponged gelatine and yoghurt. Pour into a terrine mould and allow to set. Once set, turn out and whip with a whisk until light and fluffy.  Pour into a piping bag with star nozzle. […]
March 23, 2020
Restaurant Recipe Library by Chef Kerry Kilpin

SEARED BEEF TATAKI WITH TRUFFLE AND CORN RECIPE

By Steenberg Executive Chef Kerry Kilpin 300g beef fillet 1 sweetcorn 1 red chilli finely chopped 2 spring onion finely chopped 50g wild rocket 150g shimeji mushrooms 1 lime cut into wedges Vinaigrette 50ml olive oil 25ml lemon juice 25ml soy 5ml sugar Combine the olive oil, lemon juice, soy and sugar.  Mix well.  Divide in half.  Pour half over the mushrooms and allow to marinate for 30 minutes. Truffle Mayonnaise 1 egg yolk 125ml sunflower oil 5ml truffle oil […]