Firstlight Wagyu scotch

Happy New Year 2012 a new challenge begins :)

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.

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.

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 +/-)

Again, massive floor spaces, tiny kitchen spaces... everything crammed into a corner, a little reorg and total clean here required, pretty good haul of equipment mind you, all sound old school gear, including things I wasnt expecting, bacon slicers etc.

This is how we found the restaurant, really happy with lots it has to offer, just cleaning and stripping back the layers will open the space a lot.

 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

The entrance drive to Ten Twenty Four  1024 Pakowhai road Hastings

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, 

then slowly fold the rest of the egg whites,
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

good luck
 

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!

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