fine food - Edward Holloway

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“Cooking... buy only the best stuff, keep it fresh, cook it right, serve it up. Simple... but never easy.” – Edward Holloway, Buenos Aires, 2015

 

“My name is Edward Holloway and I have been cooking since I was 15 years old. I worked my way through Michelin-starred restaurants in Switzerland before opening an award-winning restaurant named Butterfly in Bariloche, Patagonia. In 2014, I took charge of the newly renovated restaurant UCO in Fierro Boutique Hotel, Buenos Aires. 


UCO is all about ego-free farm-to-fork cooking. Everything is prepared in-house, every day. We smoke our own Patagonian trout, cure our own meats, make our own ice creams, bake fresh bread daily... You name it, and we are probably doing it. It is a lot of work, but also a lot of fun!”



White chocolate cheesecake, mango and passionfruit, coconut crunch


Ingredients

For the cheesecake base:

  • 1 pack digestive biscuits, blended in the food processor
  • 80g butter, melted
  • 80g white chocolate, melted

Mix all ingredients together and spread out in the bottom of a spring-form cake tin.


 

For the cheesecake filling:

  • 400g cream cheese
  • 150g crème fraîche
  • 2 eggs
  • 300g white chocolate
  • juice of 2 limes

Mix all ingredients in a food processor and spoon into the spring-form tin on top of the biscuit base. Bake at 160°C for approximately 25 minutes or until just set. It should still wobble a little in the middle when tapped gently. Allow to cool.


 

For the mango and passionfruit salad:

  • 500g mango, cut into small cubes
  • Finely grated rind and juice of 2 limes
  • 40g icing sugar
  • 45ml passionfruit juice

Mix all the ingredients together.


 

For the sorbet:

  • 450g ripe mango
  • 450g passionfruit pulp
  • 35ml lime juice
  • 150g icing sugar

Mix all the ingredients together and freeze in an ice-cream machine.


 

For the coconut crunch:

  • 100g icing sugar
  • 100g desiccated coconut

Mix both ingredients in a heavy-based saucepan and place over a medium heat. Stir continuously. The sugar will caramelise, and the mix will turn golden brown. Remove from the saucepan straight away and allow to cool on a tray before handling.


 
 

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