World Gourmet Summit 2000

1. SEARED TUNA, PEPPER COMPOTE, OLIVES AND BASIL
By Chef Henrik Iversen

Serve: 4 portions

Ingredients
For the tuna:
200 g top loin of tuna
30 g basil - chopped
2 x tbsp Dijon mustard olive oil seasoning

Method:
1. Cut tuna into cylindrical shapes approx. 2 inches diameter. Season.
2. Lightly sear in olive oil in a very hot pan. Rub lightly with Dijon mustard.
3. Roll in chopped basil.
4. Roll lightly in cling film to form an even cylinder shape. Put in the fridge for at least two hours.

PEPPER COMPOTE

Serve: 4 portions

Ingredients:
2 nos red peppers - peeled and diced (1 cm dice) retain any juice
1 clove garlic - shaved
1 no banana shallot - shaved
1 tbsp tomato puree
10 ml balsamic vinegar
20 ml olive oil pepper coulis (enough to bind)
10 g basil - picked
10 g flat parsley - picked

Method:
1. In olive oil, fry shaved garlic and shallots until nearly soft, add peppers.
2. Add tomato puree, balsamic vinegar and pepper juice, cook for 5 minutes.
3. Add pepper coulis (enough to bind), cook gently for 1 hour.
4. Season well and add half the picked herbs and blast chill.
5. Once cool add remaining herbs, check seasoning.

RED PEPPER COULIS

Ingredients
100 g red peppers - roughly diced
50 g shallots - roughly diced
25 g garlic - roughly chopped
1 tsp tomato puree
40 ml white wine
80 ml vegetable stock
20 ml olive oil pinch of sugar seasoning

Method:
1. In a large pan heat olive oil, add peppers, shallots and garlic. Cook until soft. Remove before turning brown.
2. Add tomato puree, white wine and sugar, reduce by one third.
3. Add stock and reduce by half. Blend to a smooth paste and season,

SALAD GARNISH
16 nos basil leaves
10 g parsley leaves
6 nos cherry tomatoes - halved
1 clove garlic - shaved
0.5 no shallots - shaved
60 g green beans (cut into 1.5 inch batons)
12 nos black olive - pitted
12 nos green olive - pitted .

	2. BREAST OF CHICKEN WITH LANGOUSTINES & SUMMER GREENS By Chef Henrik Iversen
Serve: 4 portions Ingredients 4 nos corn fed chicken supremes 2 nos banana shallots - chopped 12 nos asparagus spears 12 nos sugar snaps 12 nos mange touts 6 nos baby leeks 100 g Jerusalem artichokes - cooked 16 nos langoustines 2 glasses dry Riesling white wine 150 g unsalted butter 2 dl chicken stock salt & pepper Method: 1. Pre-blanch all the green vegetables in boiling salted water and refresh in iced water. 2. Trim the chicken breasts removing any excess fat, and season. In a sauté pan seal the chicken breasts in a little butter. 3. Once sealed, remove from pan and add the chopped shallots. Allow to soften. Remove before turning brown. 4. Put the chicken breasts back in the pan and add the white wine, chicken stock and seasoning. Cover with tin foil in a hot oven for 9-11 minutes. 5. Once cooked, remove the chicken breasts and add the langoustines. Allow to cook for 1 ½ minutes then remove and keep warm. 6. Whisk in the remaining butter, making sure the liquid does not come to boil. 7. Add the vegetables, chicken breasts, and langoustines and ensure all ingredients are hot. 8. Once hot, divide equally into 4 large bowls and serve.
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