Page 47 - Foodservice Magazine October 2018

RECIPE
47
PEA TART
150 g puff pastry
10 g black cumin seeds 50 g shallots, finely dinced 300 g peas
20 g preserved lemon
M E T H O D Laminate the puff pastry with black cumin seeds and salt, add the cumin and salt. Roll the pastry and cut discs turning them on their side then roll out to a 3 mm thickness. Push the pastry into tart moulds and bake at 180°C for 12 minutes.
For the pea filling, sauté the shallots and preserved lemon. Add peas and combine well. Fill the tarts for serving.
TURNIPS
15 ml Worcestershire sauce 30 g Dijon mustard
1 bunch baby turnip, peeled 30 g brown sugar
M E T H O D In a small bowl, combine the brown sugar, Dijon mustard and Worcestershire sauce. Transfer to a cryovac bag with the baby turnips and steam for 20 minutes. Reserve the turnips and blow torch for serving.
MASH
300 g desiree potatoes 10 g salt
100 g butter
M E T H O D Peel and chop the potatoes, boil until tender then drain and dry slightly in the pot over the heat. Push the potatoes through a drum sieve, return to pot and add the butter and salt to taste, reserve for serving.
S A U C E Strain the braisage from the oxtail and chill. Once cooled, remove the fat layer, heat and season. Garnish for serving with chervil.
Billy Fox is a chef at The Huskisson Hotel and Matt Wills is a chef at The Ivy.
As Team NSW Metro at 2018 Nestlé Golden Chef ’s Hat Award, the pair were crowned the national champions as well as winners of Most Creative Use of Nestlé Product Award for their main.