Page 46 - foodservice news magazine Nov-Dec 2018

46
RECIPE
entrée
AVOCADO JAM
4 ripe avocados, peeled and seeds removed 700 g apple cider jam
60 ml parsley oil
Pink salt, to taste
In a blender, blitz all of the ingredients until the mix becomes smooth and thick. Pass through a drum sieve and reserve in piping bags.
PICKLING ONIONS
2 pickling onions, peeled and halved 200 g apple cider pickle
Blanch the onions in boiling water for 20 seconds then refresh in an ice bath. Push out the onion rounds and remove the membrane inside the onion. Place the onion into the pickling liquid and leave to infuse for 2 hours in the refrigerator.
SLICED RED HILL TRUFFLE
1 truffle
Slice the truffle on a small, sharp mandolin, using a small pastry cutter cut out 5 small rounds of truffle roughly the size of a 5 cent piece. Set aside.
FINGER LIME
1 finger lime
Cut the finger lime in half, then gently squeeze out the lime pearls. Using tweezers, remove the pips before refrigerating the lime pearls.
SEA WATER, SEA WEED SCENT
1 ml sea water
6 sheets nori sheets
4 blacks of pink salt crushed into small rocks Liquid nitrogen
Roast the nori at 160°C for 6 minutes, or until it becomes fragrant. Blitz the nori in a spice grinder until a powder is formed. In a saucepan, heat the sea water and add the nori powder. Mix well and then pour it over the crushed pink salt stone. Pour the liquid nitrogen over the salt stone and it will begin to smoke and emit a salty seaweed aroma.
MIXED HERBS AND FLOWERS
Samphire, pigs face, fennel fronds, rocket flowers, nasturtium leaves, sorrel, radish flowers, baby tatsoi leaves, baby mustard leaves, wild leek flowers, forget me knot flowers, sea parsley, bower spinach, wild carrot flowers, sea blight, baby bulls blood
Thoroughly wash and spin dry the flowers and leaves.
BISQUE
1 kg prawn heads
1 onion, peeled and chopped 1 bulb fennel, chopped
1 carrot peeled, chopped
2 sticks celery, chopped
1⁄4 bunch thyme
5 cloves garlic, peeled
1 tsp pink salt
4 bay leaves
2 tbsp coconut oil
3 star anise
2 cinnamon sticks
3 cardamom pods
1 tbsp fennel seeds
1 tsp coriander seeds
2 tbsp dried orange rind 1 tbsp dried lemon rind
1 tbsp tomato paste
1 tsp smoked paprika
1⁄4 cup Pernod
1⁄2 cup Chartreuse
500 ml dry white wine
1⁄4 cup brandy
3 tbsp Worcestershire sauce 1 pinch saffron
100 g butter
1 l cream
1 l Ōra King fish stock