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Saturday, December 31, 2011
Sunday, November 27, 2011
Duck Sambal with slow baked Kumara with Duck foie gras
1/2 the strained sambal mix acts as a marinade for the duck (3hours) and the other 1/2 a sauce here
Kumara is seasoned with salt and Big Tree turmeric coconut palm sugar, wrapped in tin foil and baked in a 160c oven for 90 mins. A circle is cut, and center cut out, duck foie gras is stuffed into the hole and bruleéd
Duck is sealed in a 75% hot pan 2 mins each side and layed in 275c oven on a clean baking tray 8 mins, rest 6 mins and carve
Sambal
3 orcona jalepenos
1/2 tsp salt
tbsp crushed palm sugar
tbsp rice wine vinegar
tbsp fresh links organics soy beans
1/2 cup fresh local shiitakes and phoenix mushrooms chopped
1 clove garlic
tbsp chopped coriander root
100 g chopped trimmings of the fish fillets
2 thin slices of fresh ginger
cup of sake
method:
process all ingredients at once in a food processor
hold as a paste.
Wednesday, November 23, 2011
up town sausage roll
Firstlight Wagyu in Peking Wrappers with miso molé & Seaweed salad. ( Four Four )
This recipe is a brigade recipe so there are many little recipes within the final dish, as always!
To begin we are thinking of a sausage roll, so we have to form the “Sausage Mix”
500g Wagyu Beef
1 Tsp Ground Indonesian stick pepper
1 Tsp Pacific salt
1 Tsp Orcona chipotle flakes
3 Tbs Panko crumb ( Japanese Bread Crumbs )
1 Free range egg
2 Tbs Sake
Grind Meat coarsely with a knife, season, add all other ingredients, leave to stand 30 minutes.
Shape into batons & gently brown all sides, reserve. place batons in 275c oven 3 minutes.
Let cool and then wrap with Peking wrappers.
Peking wrappers
1cup Flour
1/4 cup Boiling water 25% of flour volume
Make a well in the middle of the flour, carefully add boiling water. Form to a ball, cover one hour. Oil hands and make small balls, roll thinly, paint with oil and stack. When done fry without getting colour, rest and cover.
Miso mole
This is a base sauce playing with the idea of a classic idea of a mexican molé.
2 Tbs Red miso
100ml Mirren
2 cup Strong chicken stock
1 Green chile
2 Tbs Fresh prawn chile paste ( recipe follows
1Tsp Cacao nibs
1/2 Tsp Cumin
Add all ingredients to a processor, when the mix is thoroughly smooth, remove and gently warm the sauce to cook out all the chile & miso.
This is the garnish for the sauce, just a tablespoon or so of this sprinkled just befor serving really lifts the flavours. In a fresh bowl add this little tappenade
Tapenade
20 Large Green Sicilian olives
2 Lemons grated zest
20 Chopped caper berry
2 Spring onion
Tbs Pine nut oil
Chop the Olives & Caperberries, add lemon zest and squeeze the juice of one lemon into the bowl, add very thinly sliced spring onions and drizzle on the Pine Nut Oil. Reserve.
Enter the wild Card, there is a little trick to the Wakame, and really leave this to last to get the best results of its texture. It will rehydrate very quickly indeed. This is the contrast to the top of the “Sausage Roll”
Wakame salad
5 strands Dried Wakame From any good supermarket or Asian Store
2 Tsp Toasted white sesame a couple of seconds in a pan over heat, shaking the pan all the while, when colour turns remove.
1 Tsp Pinenut oil
1/2 Tsp Pepper flakes
Dip Wakame into a little boiling water to soften, drain then add to a mixing bowl with all other ingredients, mix.
To assemble and serve.
Have a pre heated oven at 275c.
Slip the peking wrapped Wagyu roll into the oven on a baking paper lined tray for three minutes
Add the miso into a large flat bowl, garnish with a little tappenade to the foreground.
When the Wagyu Roll is hot, place on top of the Miso.
Gently arrange the Wakame over teh roll, serve.
Referenced recipes for this dish
Strong chicken stock.
Roast 2 carcasses of chicken bones in butter 3-5 minutes add handful of fresh parsley & bay with thyme stalks add one cup of amontillado & cover with water boil. Reduce 8 minutes, strain.
Prawn & chile paste
Add all at once: 200G Whole Prawns (Shells and all )roasted with 4 orcona jalepenos, 3 cloves garlic, Tsp cumin, 5 cardamon pods & 3 Tbs turmeric coconut palm sugar & 1/2 Cup freshly chopped Coriander Herb
Add rice wine vinegar, boil and reduce rapidly ,when quite thick pass through a strainer.
This recipe is a brigade recipe so there are many little recipes within the final dish, as always!
To begin we are thinking of a sausage roll, so we have to form the “Sausage Mix”
500g Wagyu Beef
1 Tsp Ground Indonesian stick pepper
1 Tsp Pacific salt
1 Tsp Orcona chipotle flakes
3 Tbs Panko crumb ( Japanese Bread Crumbs )
1 Free range egg
2 Tbs Sake
Grind Meat coarsely with a knife, season, add all other ingredients, leave to stand 30 minutes.
Shape into batons & gently brown all sides, reserve. place batons in 275c oven 3 minutes.
Let cool and then wrap with Peking wrappers.
Peking wrappers
1cup Flour
1/4 cup Boiling water 25% of flour volume
Make a well in the middle of the flour, carefully add boiling water. Form to a ball, cover one hour. Oil hands and make small balls, roll thinly, paint with oil and stack. When done fry without getting colour, rest and cover.
Miso mole
This is a base sauce playing with the idea of a classic idea of a mexican molé.
2 Tbs Red miso
100ml Mirren
2 cup Strong chicken stock
1 Green chile
2 Tbs Fresh prawn chile paste ( recipe follows
1Tsp Cacao nibs
1/2 Tsp Cumin
Add all ingredients to a processor, when the mix is thoroughly smooth, remove and gently warm the sauce to cook out all the chile & miso.
This is the garnish for the sauce, just a tablespoon or so of this sprinkled just befor serving really lifts the flavours. In a fresh bowl add this little tappenade
Tapenade
20 Large Green Sicilian olives
2 Lemons grated zest
20 Chopped caper berry
2 Spring onion
Tbs Pine nut oil
Chop the Olives & Caperberries, add lemon zest and squeeze the juice of one lemon into the bowl, add very thinly sliced spring onions and drizzle on the Pine Nut Oil. Reserve.
Enter the wild Card, there is a little trick to the Wakame, and really leave this to last to get the best results of its texture. It will rehydrate very quickly indeed. This is the contrast to the top of the “Sausage Roll”
Wakame salad
5 strands Dried Wakame From any good supermarket or Asian Store
2 Tsp Toasted white sesame a couple of seconds in a pan over heat, shaking the pan all the while, when colour turns remove.
1 Tsp Pinenut oil
1/2 Tsp Pepper flakes
Dip Wakame into a little boiling water to soften, drain then add to a mixing bowl with all other ingredients, mix.
To assemble and serve.
Have a pre heated oven at 275c.
Slip the peking wrapped Wagyu roll into the oven on a baking paper lined tray for three minutes
Add the miso into a large flat bowl, garnish with a little tappenade to the foreground.
When the Wagyu Roll is hot, place on top of the Miso.
Gently arrange the Wakame over teh roll, serve.
Referenced recipes for this dish
Strong chicken stock.
Roast 2 carcasses of chicken bones in butter 3-5 minutes add handful of fresh parsley & bay with thyme stalks add one cup of amontillado & cover with water boil. Reduce 8 minutes, strain.
Prawn & chile paste
Add all at once: 200G Whole Prawns (Shells and all )roasted with 4 orcona jalepenos, 3 cloves garlic, Tsp cumin, 5 cardamon pods & 3 Tbs turmeric coconut palm sugar & 1/2 Cup freshly chopped Coriander Herb
Add rice wine vinegar, boil and reduce rapidly ,when quite thick pass through a strainer.
Friday, November 11, 2011
MARSCAPONE
MARSCAPONE
2 x limes / 1lt Cream / 1x Vanilla bean / 1tsp Citric acid
Juice and zest limes. Bring the zest, cream and vanilla to a rapidly, boil 5 min until cream separates. Add juice and citric acid to cream and bring back to the boil simmer 1 min then remove.Pour through a fine meshed sieve or muslin into a bowl. Put in the fridge until it starts to set approx 5hours. Place set mixture in a fat filter to let separate. Flavour with confectioners sugars.
The best ever after dinner morsel
little after dinner morsels
3cup Flour
2x Eggs
¼ cup butter
½ cup Sugar
3 tbsp Rum
3 tbsp White wine
1 tsp Baking powder
Mix the lot in the usual way, roll as a pastry cut into ribbons10 mm x 100mm lightly tie into a knot and add to a pan of oil, deepfry fora minute or so, drain, sprinkle icing sugar, serve with coffee, liq, whiskey etc ( oil at 170 +/-)
3cup Flour
2x Eggs
¼ cup butter
½ cup Sugar
3 tbsp Rum
3 tbsp White wine
1 tsp Baking powder
Mix the lot in the usual way, roll as a pastry cut into ribbons10 mm x 100mm lightly tie into a knot and add to a pan of oil, deepfry fora minute or so, drain, sprinkle icing sugar, serve with coffee, liq, whiskey etc ( oil at 170 +/-)
Sunday, November 6, 2011
We go in tomorrow to totally strip and clean and paint etc. Its a great building and a great courtyard, perfect for our friendly little lunchtime dining room, we have given ourselves a really tough target, but need to be open by december......will be roping a few old hands in to get rolling
Johny truffle souf!
for Johny
make a “white sauce” like your mama did.
have three eggs seperated,
cup milk
100g butter
50g flour
when it becomes cooler, add one egg yolk at a time until glossy
add 50g truffle 100g brie or any cheese, porcini powder, seasoning to your taste.
When the mix is really cool, whisk up egg whites, a little sugar and a little salt
mix 1/3 of the whites to your mixture, combine thoroughly,
make a “white sauce” like your mama did.
have three eggs seperated,
cup milk
100g butter
50g flour
when it becomes cooler, add one egg yolk at a time until glossy
add 50g truffle 100g brie or any cheese, porcini powder, seasoning to your taste.
When the mix is really cool, whisk up egg whites, a little sugar and a little salt
mix 1/3 of the whites to your mixture, combine thoroughly,
then slowly fold the rest of the egg whites,
keeping very light and airy.
keeping very light and airy.
Add to any containers or dishes, well buttered.
Grate a little truffle over the top with some fresh parmigiana to serve
For individual ones, I would place into a preheated 250 oven for 4-5 mins
Pear Dessert
shortcrust
500g flour
250g butter / soft
125g sugar
2 1/2 eggs
mix all well in a beater, roll and bake for a tartlet case.
english cream
8 egg yolks
125g sugar
1 vanilla pod
1 lt milk
bring milk and vanilla to boil
cream eggs and sugar together well
pour milk on to eggs
strain back into pot stirring 2 minutes, strain and reserve
bruleé cream
1 lt cream
8 egg yolks
125g sugar
1 punnet fresh raspberries
Bring the cream to boil
whilst bringing cream to the boil, whisk briskly the eggs and the sugar.
Quickl, pour the cream over the egg mixture, add half the raspberries and pour into a baking dish, place in a preheated 250c oven for 5 minutes, chill mix for one hour.
poaching pears in stock syrup
*[this stock can be used for several days and for poaching any fruits, the wine can be of your taste or can be excluded.]
1 lt water
500m late harvest chardonnay
50 ml poire william, [pear brandy]
125g sugar
1 lime
bring to the boil for 2 minutes and then down to a constant simmer, add pears cored and peeled for 10 minutes until soft; to be eaten with a spoon.
assembly:
1. stuff the pear with some of the brulee.
2. into the tartlet case add some berries and fill with the bruleé, sprinkle some castor sugar liberally over the mix
3. under the grill or with a blowtorch scorch the top of the bruleé filled shortcrust case.
4. place the stuffed pear on top, swirl some english cream on the plate and enjoy!
500g flour
250g butter / soft
125g sugar
2 1/2 eggs
mix all well in a beater, roll and bake for a tartlet case.
english cream
8 egg yolks
125g sugar
1 vanilla pod
1 lt milk
bring milk and vanilla to boil
cream eggs and sugar together well
pour milk on to eggs
strain back into pot stirring 2 minutes, strain and reserve
bruleé cream
1 lt cream
8 egg yolks
125g sugar
1 punnet fresh raspberries
Bring the cream to boil
whilst bringing cream to the boil, whisk briskly the eggs and the sugar.
Quickl, pour the cream over the egg mixture, add half the raspberries and pour into a baking dish, place in a preheated 250c oven for 5 minutes, chill mix for one hour.
poaching pears in stock syrup
*[this stock can be used for several days and for poaching any fruits, the wine can be of your taste or can be excluded.]
1 lt water
500m late harvest chardonnay
50 ml poire william, [pear brandy]
125g sugar
1 lime
bring to the boil for 2 minutes and then down to a constant simmer, add pears cored and peeled for 10 minutes until soft; to be eaten with a spoon.
assembly:
1. stuff the pear with some of the brulee.
2. into the tartlet case add some berries and fill with the bruleé, sprinkle some castor sugar liberally over the mix
3. under the grill or with a blowtorch scorch the top of the bruleé filled shortcrust case.
4. place the stuffed pear on top, swirl some english cream on the plate and enjoy!
Friday, November 4, 2011
Chili kelp fresh softshell crabs
CHILLI KELP ROASTED FRESH SOFTSHELL CRAB
6 softshell crabs
Roasting spice
tsp chilli kelp
tbsp tumeric coconut plam sugar
tsp cumin seed
1 thai chiles
2 tbsp cane juice
1 clove garlic
1 fresh kaffir lime leaf
1 basil leaf
1/2 tsp sesame oil
Grind all the ingredients coarsely in a mortar and pestle. [ Reserving the sesame oil for coating.]
Pour oil over the crabs and coat in the mix. place on a good baking tray and roast in a very hot oven 325c for 4 minutes. Serve loosely in a bowl, you could toss all with thai basil or kaffir lime leaves at this point for aromatics.
Noodles
Udon noodles cook till tender add to 1 fresh shiitake and a drizzle of soya sauce toss with basil... enjoy
6 softshell crabs
Roasting spice
tsp chilli kelp
tbsp tumeric coconut plam sugar
tsp cumin seed
1 thai chiles
2 tbsp cane juice
1 clove garlic
1 fresh kaffir lime leaf
1 basil leaf
1/2 tsp sesame oil
Grind all the ingredients coarsely in a mortar and pestle. [ Reserving the sesame oil for coating.]
Pour oil over the crabs and coat in the mix. place on a good baking tray and roast in a very hot oven 325c for 4 minutes. Serve loosely in a bowl, you could toss all with thai basil or kaffir lime leaves at this point for aromatics.
Noodles
Udon noodles cook till tender add to 1 fresh shiitake and a drizzle of soya sauce toss with basil... enjoy
Tuesday, November 1, 2011
Up Town Sausage Roll
UpTown Sausage Roll
Firstlight Wagyu in Peking Wrappers with miso molé & Seaweed salad. ( Four Four )
This recipe is a brigade recipe so there are many little recipes within the final dish, as always!
To begin we are thinking of a sausage roll, so we have to form the “Sausage Mix”
500g Wagyu Beef
1 Tsp Ground Indonesian stick pepper
1 Tsp Pacific salt
1 Tsp Orcona chipotle flakes
3 Tbs Panko crumb ( Japanese Bread Crumbs )
1 Free range egg
2 Tbs Sake
Grind Meat coarsely with a knife, season, add all other ingredients, leave to stand 30 minutes.
Shape into batons & gently brown all sides, reserve. place batons in 275c oven 3 minutes.
Let cool and then wrap with Peking wrappers.
Peking wrappers
1cup Flour
1/4 cup Boiling water 25% of flour volume
Make a well in the middle of the flour, carefully add boiling water. Form to a ball, cover one hour. Oil hands and make small balls, roll thinly, paint with oil and stack. When done fry without getting colour, rest and cover.
Miso mole
This is a base sauce playing with the idea of a classic idea of a mexican molé.
2 Tbs Red miso
100ml Mirren
2 cup Strong chicken stock
1 Green chile
2 Tbs Fresh prawn chile paste ( recipe follows
1Tsp Cacao nibs
1/2 Tsp Cumin
Add all ingredients to a processor, when the mix is thoroughly smooth, remove and gently warm the sauce to cook out all the chile & miso.
This is the garnish for the sauce, just a tablespoon or so of this sprinkled just befor serving really lifts the flavours. In a fresh bowl add this little tappenade
Tapenade
20 Large Green Sicilian olives
2 Lemons grated zest
20 Chopped caper berry
2 Spring onion
Tbs Pine nut oil
Chop the Olives & Caperberries, add lemon zest and squeeze the juice of one lemon into the bowl, add very thinly sliced spring onions and drizzle on the Pine Nut Oil. Reserve.
Enter the wild Card, there is a little trick to the Wakame, and really leave this to last to get the best results of its texture. It will rehydrate very quickly indeed. This is the contrast to the top of the “Sausage Roll”
Wakame salad
5 strands Dried Wakame From any good supermarket or Asian Store
2 Tsp Toasted white sesame a couple of seconds in a pan over heat, shaking the pan all the while, when colour turns remove.
1 Tsp Pinenut oil
1/2 Tsp Pepper flakes
Dip Wakame into a little boiling water to soften, drain then add to a mixing bowl with all other ingredients, mix.
To assemble and serve.
Have a pre heated oven at 275c.
Slip the peking wrapped Wagyu roll into the oven on a baking paper lined tray for three minutes
Add the miso into a large flat bowl, garnish with a little tappenade to the foreground.
When the Wagyu Roll is hot, place on top of the Miso.
Gently arrange the Wakame over teh roll, serve.
Referenced recipes for this dish
Strong chicken stock.
Roast 2 carcasses of chicken bones in butter 3-5 minutes add handful of fresh parsley & bay with thyme stalks add one cup of amontillado & cover with water boil. Reduce 8 minutes, strain.
Prawn & chile paste
Add all at once: 200G Whole Prawns (Shells and all )roasted with 4 orcona jalepenos, 3 cloves garlic, Tsp cumin, 5 cardamon pods & 3 Tbs turmeric coconut palm sugar & 1/2 Cup freshly chopped Coriander Herb
Add rice wine vinegar, boil and reduce rapidly ,when quite thick pass through a strainer.
BANANA SOUFFLÉ
1 banana
25ml rum
25g sugar fine
1 egg yolk
3 egg whites
1 banana
25ml rum
25g sugar fine
1 egg yolk
3 egg whites
Little amount of icing sugar for garnish
whisk the whites on a high speed until stiff adding the sugar as you go.
mash egg yolks and rum with 1/2 banana into
a paste, reserve. Cutting sideways thru the banana peel back the top and leave the base as a case.
take 1/3 of the egg white and fold in the yolk rum mixture thoroughly, gently fold in the rest of the whites trying not to collapse them, spoon or pipe into the banana case and place in 250c pre heated oven for 3 minutes, viola!!!
sieve a little icing sugar over the topwhisk the whites on a high speed until stiff adding the sugar as you go.
mash egg yolks and rum with 1/2 banana into
a paste, reserve. Cutting sideways thru the banana peel back the top and leave the base as a case.
take 1/3 of the egg white and fold in the yolk rum mixture thoroughly, gently fold in the rest of the whites trying not to collapse them, spoon or pipe into the banana case and place in 250c pre heated oven for 3 minutes, viola!!!
Crayfish Macaroni
Ingredients
For two
1 Crayfish
Two apples
Half a cup organic macaroni elbows
100ml cream
100ml brandy
Two tomatoes
Bay leaf
Pink peppercorns
Szechuan peppers
Spring onion
Clove garlic
1 onion white
1 egg white
Maldon sea salt
Cracked black pepper
Method:
Macaroni.
Cook macaroni at a rolling boil in a small saucepan for 5 minutes, refresh with chilled water and reserve. sauté 1/4 of the cray meat with the garlic and tomato paste, add a little cream and toss in enough macaroni to come to the right consistency, place in side the apple. [reserve a little of the sauce for service.]
Apple:
take a pot with 2 litres of water and bring to the boil add apple that has been scooped of its centre and cook until just yielding to a pinch. Refresh and reserve.
Crayfish shells.
Cut the tail from the body of the cray. With the head piece cut with scissors up to the first leg and cut around until separation. Do this with the next leg piece as well.
The mousse.
In the blender add half of the cray meat with spices and maldon salt blend with half of the cream and a white of an egg. Wrap around half of the cray meat that is left and stuff this mixture into the cray shells.
Ingredients
For two
1 Crayfish
Two apples
Half a cup organic macaroni elbows
100ml cream
100ml brandy
Two tomatoes
Bay leaf
Pink peppercorns
Szechuan peppers
Spring onion
Clove garlic
1 onion white
1 egg white
Maldon sea salt
Cracked black pepper
Method:
Macaroni.
Cook macaroni at a rolling boil in a small saucepan for 5 minutes, refresh with chilled water and reserve. sauté 1/4 of the cray meat with the garlic and tomato paste, add a little cream and toss in enough macaroni to come to the right consistency, place in side the apple. [reserve a little of the sauce for service.]
Apple:
take a pot with 2 litres of water and bring to the boil add apple that has been scooped of its centre and cook until just yielding to a pinch. Refresh and reserve.
Crayfish shells.
Cut the tail from the body of the cray. With the head piece cut with scissors up to the first leg and cut around until separation. Do this with the next leg piece as well.
The mousse.
In the blender add half of the cray meat with spices and maldon salt blend with half of the cream and a white of an egg. Wrap around half of the cray meat that is left and stuff this mixture into the cray shells.
Arrange the apple in the centre of the plate filled with the crayfish macaroni, serve with the mousse wrapped craytail next to apple.
Sauce:
2 Green apples, thick peelings of, diced
100ml rice vinegar
50g Lezzo apple tea or coconut palm sugar
add ingredients and bring to boil until a thickish texture 5 mins. force through a strainer. The strained liquid is the sauce.
The Egg & I Sessions
Free Range Egg Ravioli in a hurry, start to table 20 mins.
The Pasta Pasta recipe rolled and
Fresh Pasta.
250 gr. flour
25 mls. milk
25 mls. Extra Virgin Olive Oil
2 whole eggs.
Add all ingredients into a floured bowl, work into a soft ball, roll quickly in light flour and wrap for 15 minutes in a clean kitchen towel. Pin out as thin as you enjoy, cut to a circle diameter of your own desire..
Egg mix for stuffing.
1 egg yolk
1 Tbsp Flat Mushroom Diced Very Finely
1 Tbsp Mushroom Essence From Aromatics
1 Tbsp Red Spanish Onion Diced Very Finely
1 Dash Of Soy Sauce
1 Tsp Fresh Chopped Herbs [Any Combination]
1 Dash Of Tabasco If Required
Ravioli:
Take the egg & mushroom mix, stir and take 1 Tbsp of mix per disk, carefully place 1 whole raw egg yolk on top of mix.Egg wash the base disk and apply the top disk over the mix, making sure that the top and bottom are totally sealed. Bring 2 Lt water to a rapid boil and add 1 tsp oil to that, season well with salt, drop the ravioli in and wait 1 minute.
With a slotted spoon remove the ravioli and pour on the sauce.
Sauce
100ml Cream
1 Shot Marsala
1/2 Tsp Butter
2 Tbsp Mirren
1 Tsp Mushroom Essence
Methods:
Place all ingredients into a pot and bring to the boil , then simmer for a few minutes, pour over raviolis. Grate a little Parmagianna or any good firm cheese. Its as simple as that!
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