Page 45 - Foodservice Magazine October 2018

RECIPE
45
TARRAGON FOAM
300 ml milk
300 ml cream
1 bunch tarragon
1 shallot
10 peppercorns
150 ml white wine 150 ml white wine vinegar
M E T H O D To make the foam begin by making the reduction. Finely slice the shallot and combine with the vinegar, wine, peppercorns, and half a bunch of tarragon in a small pot. Reduce for 30 minutes. Strain the reduction into a second pot and add the cream and milk. Bring
the mixture to a simmer and add half a bunch of tarragon. Allow to steep for 15 minutes. Pass the mixture into a cream gun and charge twice. Sit the cream gun in a circulator to stay warm for plating.
T O A S S E M B L E Use a medium ring cutter and place the citrus pea puree on the plate, then place 2 tablespoons of split pea salsa on the puree, and top with 2 scallops halved on the salsa. Place a pea jelly sheet on the scallops and garnish with nasturtium, pea tendrils, fennel frons and whit pea flowers. Add the foam in a side dish and serve.
Ryan Cosentino and Jemima Kudumba are chefs at Jackalope Hotel.
As Team Victoria at the 2018 Nestlé Golden Chef 's Hat Award, their entrée earnt them a gold medal.
C H I L L I
B U T T E R
S C A L L O P S
8 scallops
50 g Nestlé chilli garlic sauce 50 g butter
M E T H O D Heat a heavy-based pan and sear the scallops. Add your chilli and butter, and baste the scallops until cooked.