Page 43 - Food Service Magazine March 2019

RECIPE
43
entrée
STEFAN NAGEL'S DRUNKEN EZINE YAGIZ, MELBOURNE
MAKES 1
FAT-WASHED RUM
1 750 ml bottle of rum
100 g Turkish beyaz peynir cheese* (or another crumbly goat’s cheese)
M E T H O D To fat-wash the spirit, melt the cheese and put it in a blender with the rum and blend until combined. Leave the mixture to sit at room temperature for few hours. Transfer the mixture
to the freezer for a further four hours or overnight, until the fat solidifies. When solid, skim the fat from the liquid and discard.
VANILLA SUGAR SYRUP
500 ml water
250 gr sugar (2:1 ratio) 1 vanilla bean
M E T H O D Bring the sugar and water to a boil in a saucepan. Stir constantly until all of the sugar is dissolved. Reduce heat, cover and simmer for roughly 15 minutes. Remove from heat. Split the vanilla beans lengthwise and place in a heatproof jar or bottle. Pour the hot syrup over the vanilla beans, cover, and let stand for 8 to 10 hours. Remove the bean, transfer the syrup to a bottle and store in the fridge. The bean can be dried and reserved for garnish.
DRUNKEN EZINE
50 ml fat-washed rum
20 ml lime juice
20 ml vanilla sugar syrup 20 ml fresh apple juice Half a fresh green apple, diced Ice
GARNISH
Fresh green apple slices Vanilla bean (optional)
M E T H O D Put the chopped green apple in the shaker and muddle until it becomes a pulp. Add all the ingredients to the shaker
and shake for 10 to 15 seconds. Fill a chilled tumbler glass with
ice and double-strain the liquid in. Garnish with 3 slices of apple threaded onto a cocktail stick, and the vanilla pod if using.
*Beyaz peynir is a cheese that comes from the city of Ezine in Turkey. It is eaten in many ways, most simply with cucumbers in a traditional Turkish breakfast. It is also served in börek and pide, and can accompany mezzes with rakı. Beyaz peynir comes in many forms, either from a cow (inek), goat (keci), or sheep (koyun). It can come hard (sert) or soft (yumuşak). You can also choose its fat content, either full (tam yaglı) or half (yarim yaglı), and buy it salted or unsalted. For this recipe we use the hard and salty goat version, because it harmonises with the rum.
Stefan Nagels is the head bartender at Melbourne restaurant Yagiz.