World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Grant MacPherson |
Wynn Resorts, Macau |
Mustard Cured Loin of Tuna, Fennel and Cumin Jam, Chateau Chalon |
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Serves 4 | |
Ingredients | ||
1 kg 200ml 100ml 50g 150g |
Tuna
: fresh Ahi tuna, grade A soy sauce lime juice fresh tarragon, parsley, chives, cilantro and chervil (each), chopped grain mustard cracked black peppercorns |
|
80g 50g |
4-bean
compote : black beans, white beans, kidney beans and fava beans (each), cooked separately. shallots, chopped garlic puree fresh lime juice Chateau Chalon chives, chopped capers and anchovy fillets (each), chopped |
|
450g 100ml 50ml 50ml 2 25g |
Cilantro
oil : fresh cilantro leaves olive oil peanut oil sesame oil garlic cloves, crushed peanuts, roasted salt, pepper and sugar, to taste |
|
3 150ml 1 3 5g 25g 10g 15ml |
Fennel
cumin jam : fennel bulbs, finely sliced olive oil onion, finely sliced garlic cloves, crushed cumin seeds, roasted sugar cumin, ground Pernod |
|
4 5 230g 50g 50g |
Garnish
: yellow endives fennel chips mustard cress mustard seed powder lobster coral |
Method
For the 4-bean compote: Sweat the shallots with the garlic. Deglaze with lime juice and then add the Chateau Chalon. Reduce by half or more, enough to form a light syrup. Cool syrup and add to the cooked beans, along with the chopped chives, capers and anchovies. Season to taste and set aside. For the cilantro oil: Blend all ingredients until smooth, season to taste and pass through a conical strainer. Keep aside. For the fennel cumin jam: Sweat the fennel with the oil, onion, garlic and cumin seeds till soft. Add the sugar, cumin powder and Pernod. Continue to cook for a further 5 – 10 minutes till lightly caramelised. Season and store in sterilised jars with tight fitting lids. Serving Spoon 40 – 50g of the bean compote in the center of the plate, top with 4 or 5 leaves of endive. Unwrap the tuna and cut into 6 portions (about 85g each) and place each one on top of the compote and endive. Quenelle the fennel and cumin jam on top of the tuna, garnish with a fennel chip and a sprig of mustard cress. Sprinkle around some mustard powder and lobster coral. Finish by drizzling a little cilantro oil around and over the endive. |