Page 44 - Foodservice Magazine October 2018

44
RECIPE
entrée
2018 NESTLÉ GOLDEN CHEF’S HAT AWARD
RYAN COSENTINO AND JEMIMA KUDUMBA'S CHILLI BUTTER SCALLOPS WITH PEA AND MINT JELLY, SPLIT PEA SALSA AND SALTED CELERY
SPLIT PEA SALSA
2 Red Delicious apples
2 celery sticks
500 g fresh peas
30 g table salt
2 nasturtium leaves
5 mint leaves
300 ml white wine vinegar Black pepper
C I T R U S P E A P U R E E
70 g podded peas 150 ml cream 5 g lemon zest 10 ml lemon juice
TRANSLUCENT PEA JELLY
300 g pea shells
1 bunch mint
6 g gellan gum powder 200 g ice
200 ml water
SERVES 4
M E T H O D Peal and brunoise the apples. Reserve half of the apples while submerging the other half in white wine vinegar for 30 minutes.
Peal and brunoise the celery. Cover with salt and mix well. Set aside for 15 minutes and then wash.
Pod all the peas and reserve the shells to make the translucent pea jelly. Blanch the peas for 2 minutes then refresh in ice water. Peal the outer shell of the peas and then split the peas into two.
Finely chiffonade the mint and nasturtium.
Assemble the salsa by mixing the split peas, salted celery, pickled apple, fresh apple, nasturtium and mint, and cracked pepper, to taste.
M E T H O D Mix the podded peas and cream in a pot, and slowly cook for 20 minutes or until the peas are soft. Add the lemon zest and juice, and blend into a smooth puree. Season to taste, remembering that the salsa has salted celery, so you want the puree to be quite mellow.
M E T H O D Blanch the pea shells and mint for 4 minutes, before refreshing the shells and mint in the water and ice. Blend the pea shells, mint, ice and water, strain the mixture through an oil filter and season with salt. Boil the pea shell and mint mixture with gellan gum powder for 5 minutes. Strain the mix onto a 1/1 gastro tray covering the entire surface, reserve for 10 minutes and allow to set. Cut the discs ahead of plating.