World Gourmet Summit 2004 - Culinary Masterclass

Pan-fried Langoustines and Sweetbreads with Bitter Cocoa
Sauce and Spiced Orange Syrup

	Serves 4
	INGREDIENTS
	Langoustines & Sweetbreads
10g 2 ½ 3 2 tsp 3	fresh ginger; peeled and minced black peppercorns; crushed star anise; crushed coriander seeds; crushed old red wine vinegar oranges; for juice
	Langoustine and Sweetbread
2 tbsp 4 160g 2 tsp 1 sp	Dandaragan Estate Olive Oil; divided King langoustines; cleaned and shelled Salt and pepper; to taste sweetbreads; cleaned and blanched Vegetable stock (carrots, onions, celery, leek, garlic, thyme, bay laurel, peppercorns, vinegar, salt) spiced orange syrup (prepared) sesame seeds
	Bitter Callebaut Cocoa Sauce
3 tbsp 3 tsp 3 tsp	brown poultry stock Pepper; to taste pine seed honey bitter Callebaut cocoa
	Garnish
2	oranges; peeled and cut into 3-mm rectangles pieces Young onions; peeled, sliced and fried until crispy

Method:
1.	For the Spiced Orange Syrup: Heat pan (without oil) and stir-fry the ginger, peppercorns, star anise and coriander seeds until aromatic. Then add red wine vinegar and reduce to half its original volume. Add the orange juice and reduce to achieve a syrupy consistency. Strain through a fine sieve and set aside.
2.	For the Langoustines and Sweetbreads: Heat Dandaragan Estate Olive Oil in a pan and quickly sauté the langoustines. Season with salt and pepper to taste. Blanch the sweetbreads in the vegetable stock. Drain and then peel them. Place sweetbreads on a baking tray and use another baking tray to press down. Heat the remaining Dandaragan Estate Olive Oil and pan-fry the sweetbreads until they are slightly browned. Add the prepared Spiced Orange Syrup and simmer until the syrup is caramelised. Sprinkle with sesame seeds over, and cut sweetbreads into 4 pieces. Set aside and keep warm.
3.	For the Bitter Callebaut Cocoa Sauce:Bring the brown stock to a boil in a small pot, then add the pine seed honey and pepper, mix well and then remove from heat. Add the bitter Callebaut cocoa powder, stirring until full incorporated. Set aside.

To Serve:
Place a slice of rectangle orange on a serving plate; then brush it with spiced orange syrup and then top it with 1 sauteéd langoustine. Place on top with a piece of crispy young onion and finally top with sweetbreads. Drizzle bitter Callebaut cocoa sauce around the plate.