Matt Moran Recipes

We recently welcomed Chef Matt Moran to our Culinary Heart kitchen, where he inspired us with a mouth-watering feast while showcasing the functionality of next-generation appliances.

Matt masterfully executed his signature miso-glazed toothfish in the Neff combi steam oven delivering succulent, flavoursome perfection. Then, Matt showed how the Neff induction cooktop can whip up bok choy in minutes and caramelise apples for a Tarte Tatin. Finally, the Neff combi steam oven was used to perfectly crisp the pastry on his incredible Tarte Tatin.

So good, we have to share the recipes!

Matt Moran-Miso Glazed Glacier 51 Toothfish

Preparation

20 mins

Cooking

25 mins

Serves

Ingredients

1 whole Side Glacier 51 toothfish
4Tbs Chickpea Miso
2Tbs Orange marmalade

Method

Pre Heat Oven 200 degrees

To prepare the Toothfish, place the Fish skin side down on a chopping board, using a pair of fish tweezers remove the pin bones from the Fish, using a sharp knife trim the belly. (keep the scraps from the belly you can either roast or poach these scraps and use them in a salad)

Place the Toothfish fillet skin side down on a lined baking tray.

In a mixing bowl, mix the marmalade and chickpea miso until well combined, rub the miso mix over until all the fillet it coated.

Place the fish into the pre-heated oven for 20 – 25mins or until the fish is cooked to medium, remove from the oven.

Matt Moran-Miso Glazed Glacier 51 Toothfish

Matt Moran - Bokchoy, soybean, shallot dressing

Preparation

10 mins

Cooking

5 mins

Serves

4 as side

Ingredients

1 bunch bok choy
150g Soy beans, podded
2 spring onions, finely chopped
1Tbs ginger, grated
½ clove garlic, grated
2 tsp ml peanut oil
60 ml rice wine vinegar
1 teaspoons sea salt
Freshly ground black pepper

Method

To make the dressing, place the spring onions, garlic, ginger, peanut oil, rice vinegar, salt and pepper into a bowl and mix until well combined, allow the dressing to stand while the flavours develop.

Prepare the bok choy by cutting each of the bok choy in half lengthwise, place a steamer on a medium heat and bring to a simmer, place the bok choy into the steamer with the podded soybean and steam for 2 – 3 mins until the bok choy is tender, remove from the steam and place onto a serving plate, drizzle over the shallot dressing and serve.

Matt Moran - Bokchoy, soybean, shallot dressing

Matt Moran - Apple Tarte Tatin

Preparation

20 mins

Cooking

32 mins

Serves

Ingredients

2 Granny Smith apples
175 ml apple cider
175 g castor sugar
50 g butter, diced
1 vanilla bean, cut in half lengthways, seeds removed
1 sheet good quality puff pastry
Vanilla ice cream

Method

Preheat oven to 200°C.

Peel the apples, cut into six wedges each apple and scoop out cores with a teaspoon, then place in a bowl and pour 125ml apple cider over the top.

Make the caramel base for the tarte by stirring the sugar and 50mls of the cider in a 26cm-diameter heavy based, ovenproof fry pan over high heat to dissolve the sugar. Bring to the boil and cook for 5-6 minutes or until it is golden and caramelised, add the vanilla bean halves and seeds, then remove the pan from the heat and stir in the butter. Place the apple quarters, cut side up, in the fry pan on top of the caramel.

Trim the pastry into a circle a little larger than the frying pan and place over the apples, tucking the edges in, then place in the oven and bake for 20 minutes. Turn down oven to 160°C and bake for a further 10-12 minutes or until the pastry is a beautiful golden brown.

To Serve: Carefully turn out the apple tarte Tatin onto a large serving plate and serve warm with vanilla ice cream.

Matt Moran - Apple Tarte Tatin