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1.
SEARED
LOIN OF TUNA WITH FRIED ONION & BROCCOLI HASH
By Chef Anthony Walsh |
Serve: 4 portions
Ingredients
For the tuna
8 oz cleaned sushi grade tuna loin
1 tbsp white peppercorn
1 tbsp coriander seed
½ tsp dried chilli
1 tbsp kosher or sea salt
Method
1. Lightly toast all of the above spices and process to medium grind.
Season tuna with this mixture.
2. Over high heat, sear seasoned tuna loin on all sides, 2 minutes
per side. Reserve and keep warm.
For the hash
1 cup broccoli florettes - trimmed and blanched
1 cup broccoli - steamed, peeled, blanched and brunoised
½ cup shallots - sliced
2 strips bacon - diced
2 cloves garlic - minced
3 tbsp oil
2 tbsp horseradish - freshly grated
Method
For the hash - sauté the bacon, shallots and garlic until golden.
Add the broccoli stems and hash them, then add florettes and hash
them. Check seasoning, finish with splash of olive oil and lemon.
For the onions
½ cup wild rice - toasted then ground fine
¼ cup breadcrumbs - preferably Panko
1 tsp fresh thyme
salt & pepper
½ cup flour
1 no egg
8 nos Vidalia onions or other mild onion rings (1/4-inch thick)
Method
For the onion rings - combine ground wild rice, breadcrumbs, thyme,
salt and pepper and reserve. Dredge rings in flour first, then in
beaten egg, and finally in breadcrumb mixture. (These rings can be
frozen without a problem.)
For the tartar of tuna
4 oz sushi grade tuna - diced into brunoise
2 tbsp olive oil
1 tbsp dill - coarsely chopped
2 tbsp shallot - minced
1 tbsp mayonnaise
1 tbsp yoghurt
2 tbsp chives - minced dash of lemon salt & pepper to taste
Method
1. Combine all ingredients and double check seasoning.
For the dressing
1 cup broccoli florettes - trimmed and blanched
½ cup reserved blanching water
¼ cup extra virgin olive oil dash of lemon salt & pepper
¼ cup shallots - minced
Method
1. For the dressing: In a blender process broccoli florettes and add
the blanching water into it. Add shallots and olive oil and a dash
of lemon. Adjust texture by adding more of the blanching water if
necessary. Pass through fine strainer and reserve. Season to taste.
Preparation
Slice the tuna loin into 8 equal pieces. Place the warm hash on the
plate. Place on onion ring and top with some tuna tartar. Place a
slice of tuna loin on the tartar. Repeat until you have tree layers
of tartar and two layers of loin. Top with onion ring. Pour a bit
of the dressing finish with a good grating of fresh horseradish. |
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2.
BREAST OF SQUAB WITH BACON & POTATO RAVIOLI, CRESS & CABBAGE
By Chef Anthony Walsh |
Serve:
4 portions
Ingredients
For the squabs
2 nos 16 - 18 oz squab - legs removed
4 pcs peeled salsify - rubbed with lemon
4 pcs Jerusalem artichokes
1 cup shallots - julienned
1 bunch arugula - picked
1 tbsp minced ginger
1 whole scallion - julienned
¼ cup sugar
1 tsp fresh thyme
2 tbsp fresh coriander
½ cup ground toasted pecans
1½ cups roasted chicken stock
½ cup port 1 cup milk
Dough
1½ cup all purpose flour
½ cup cold water
3 tbsp olive oil salt
1 no egg - for egg wash
Method
1. In a mixer, combine salt, olive oil and flour together slowly,
adding water until dough forms.
2. Remove dough from bowl and knead it vigorously until soft, smooth
and elastic. Cover and set aside.
For squab breast poaching liquor
1 tsp cardamom
1 tsp clove
1 tsp anise
1 tsp cinnamon
1 cup maple syrup
1 cup water
Method
Squab leg and Jerusalem artichoke roll
1. Warm oven to 160ºC.
2. Season squab legs liberally with salt and pepper.
3. Brown the legs in olive oil in a medium hot pan.
4. Lower the heat, add the peeled ¼-inch artichoke, ginger and half
the shallots.
5. Continue cooking the mixture over medium heat until shallots and
artichokes are golden.
6. Deglaze this mixture with the port, reduce by 2/3, then add the
stock.
7. When stock comes to a simmer, cover and place in an oven at 160ºC
for 1 hour or until the legs are tender.
8. Remove legs and artichokes. Strain the stock and reduce by half.
Leave the legs and artichokes to cool at room temperature.
9. Place the peeled salsify in milk with the remaining shallots, bay
leaves, fresh thyme, salt and pepper in a casserole or braising dish
and place in an oven at 160ºF for 20 minutes. Salsify should be just
fork tender.
10. Remove salsify and shallots, and set aside.
11. Cut ball of dough into quarters. Half of the dough is sufficient
for this recipe. You can freeze the remainder.
12. Roll out dough as thinly as possible into 2" x 6" x 6" squares.
Set aside covered until required in recipe. (A pasta machine is great
too!)
13. Take the cooled artichokes and fork them down to a coarse mash-like
consistency using some of the sauce to moisten as you go.
14. Pick the squab meat off the bone and mince it.
15. Combine the two and check the seasoning.
16. Finish the mixture with scallions and coriander. Place mixture
over the dough square and roll the log away from you (pinwheel effect).
Pinch the ends closed, egg-wash them thoroughly and roll in toasted
pecans.
17. Bake at 160ºC for 10-12 minutes.
Final presentation
1. Place the squab in a cast pan, backbone side down with 1 tablespoon
of butter, the salsify and shallots. Over medium heat colour the salsify
and breast by turning them gently.
2. Place in pre-heated oven at 160ºC for 10-12 minutes. Place the
leg and artichoke roll in the oven at the same time. Simmer reserved
sauce and check seasoning.
3. Remove squab. Allow it to rest for 5 minutes.
4. Meanwhile toss the salsify and shallots with the picked arugula,
add 1 tablespoon of jus to help moisten.
5. Place arugula on a plate, slice the roll in half and put half's
on each plate.
6. Remove the breast off the bone and place it with the roll. Finish
the dish with the sauce. |
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