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1.
GRILLED
BLACK TIGER PRAWNS ON AN AVOCADO QUESADILLA WITH FRESH THYME VINAIGRETTE
By Chef Rick Rutledge-Manning |
Ingredients
QUESADILLA
12 nos flour tortilla - cut into rounds of 6 cm diameter advocado
cubed ½ cm dices
3 tbsp fresh corn - roasted in butter
1 tbsp coriander - chopped
1 tsp Sambel orlek chilli
1 tsp sour cream
1 tsp Kikkoman soy
1 tsp Kejap manis
Method
1. Combine avocado with corn, coriander, sambel, sour cream, Kikkoman,
and Kejap manis together. 2. Spread evenly over the base of 6 tortillas
about ½ cm high and place the other tortilla on top.
3. Heat a non-stick pan with a little oil. Add butter and cook the
Quesadilla until golden brown on both sides. Remove, drain and place
in the centre of the plate.
GRILLED BLACK TIGER PRAWNS
36 nos black tiger prawns - shelled
5 tbsp garlic butter
4 tbsp Thai sweet chilli sauce
2 tbsp tomatoes - diced & deseeded
1 tbsp chives - chopped
1 tbsp olive oil
½ no lemon
Method
1. Heat non-stick pan with oil until it starts to haze.
2. Place garlic butter in pan. Add tiger prawns with sweet chilli
and diced tomatoes. Add chives, and quickly toss all ingredients together
until prawns are medium rare.
3. Season and add lemon juice to taste. Remove from pan directly onto
the golden Quesadilla, 6 per person. Spoon the cooking liquor over
the prawns.
4. Using the thyme vinaigrette, drizzle over the prawns and Quesadilla.
FRESH THYME VINAIGRETTE
¼ cup thyme leaves - fresh
3 tbsp lime juice - fresh
1 tbsp red onion - finely diced
1 tsp garlic - finely minced
1 tsp Ancho chile powder
½ cup olive oil
1 tbsp sweet mirin salt & freshly ground pepper
Method
In a mixing bowl, combine with thyme, lime juice, sweet mirin, onion,
garlic and chile powder. Slowly whisk in the oil and season to taste
with the salt and pepper. Prepare the vinaigrette a day ahead and
refrigerate in a squeeze bottle. Bring to room temperature before
serving. Makes about one cup. |
2.
SEARED
TUNA WITH CHINESE ROCK SUGAR DRESSING
By Chef Rick Rutledge-Manning
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Serves:
6 portions
Ingredients
300 g tuna cut into a cylinder with a diameter of 4 cm
2 tbsp pepper - rough cracked
4 tbsp basil - chopped
1 tbsp coriander - chopped
60 ml olive oil
SALAD
GARNISH
400 g cucumber - salted, julienned & thinly sliced
30 g baby sprouts
2 tbsp wasabi caviar
40 g ginger - pickled salt & pepper
4 tbsp snow pea sprout
Method
Salted cucumber - Peel cucumber, de-seed and slice in half-length
ways. Sprinkle with sea salt and place on a perforated tray, covered.
Leave cucumber for 12 hours prior to slicing. Combine pickled ginger
and snow peas sprouts with a little of the rock sugar dressing and
place in the centre of your bowl plate.
TO PREPARE TUNA
Roll the cylinder shaped tuna loin in the chopped coriander, and
basil and cracked pepper. Heat olive oil in a cast iron pan and
seal evenly all around. Take sealed tuna loin and wrap lightly in
glad wrap to insure cylinder shape. Leave in fridge for at least
3 hours.
TO PRESENT DISH
Remove glad wrap from tuna and slice into 1 cm rounds, allocating
two portions. Place on the centre of the cucumber salad. Spoon a
little of the rock sugar dressing over the tuna. Season with cracked
pepper. Garnish with coriander.
CHINESE ROCK SUGAR DRESSING
Ingredients
15 g ginger - fresh
100 g Chinese rock sugar
50 ml rice wine vinegar - sweet miran
50 ml white vinegar
2 tsp Kikkoman soy
75 ml fresh lime juice
40 g shallot - sliced
2 cloves garlic - crushed
2 tsp pickled ginger - sliced
20 g spring onions
3 tsp coriander - chopped
Methods
1. Crushed Chinese rock sugar. Add to vinegars and heat slightly
to dissolve.
2. Add all ingredients apart from the coriander, infuse for 3 hours.
Just prior to serving, add coriander to your dressing.
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3.
VODKA
CURED SALMON
By Chef
Rick Rutledge-Manning
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Ingredients
1 no salmon fillet
1 tbsp pureed Chipotle
3 tbsp coriander - chopped
1 tbsp mustard seed - whole
2 tbsp cumin seed
2 tsp zest of 5 limes
1 cup salt
3 cup sugar - brown
1 cup Vodka
Method
For curring
1. Take boned fillet of salmon with skin on. Brush very lightly with
puree Chipotle. Sprinkle with the mustard seeds evenly over fillet.
2. Take 1 tablespoon of chopped coriander and sprinkle over salmon.
3. Mix in a separate bowl the sugar, salt, Vodka, lime zest, cumin
seeds and the remainder of the chopped coriander into a paste.
4. Place ¼ cm of curring paste over salmon. Wrap tightly and marinate
for 24 hours under a lightweight.
TARTARE
2 tbsp coriander - chopped
300 g cured salmon
1 tsp Worchester sauce
1 tsp kejap manis soy
1 tsp Kikkoman soy
1 no avocado - ½ cm dices
2 tbsp sour cream
2 tbsp sweet chilli
Method
1. Cube 300 grams of the cured salmon into ½ cm dices.
2. Combine all the above ingredients together. Place in cylinder moulds
with 3.5cm diameter. Tartar is then placed in the centre of bowl and
the moulds are removed. Spoon over your Manuka citrus cream and present
with toasted sliced sourdough.
MANUKA HONEY CITRUS CREAM
Serves: 10 portions
300 ml orange juice
100 ml limejuice - fresh
75 ml honey
50 ml sweet passionfruit pulp
125 ml sour cream
1 tsp coriander - chopped
Method
1. Combine all ingredients into a blender apart from coriander.
2. Pass through a sieve and reserve to one side until ready for use.
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