World Gourmet Summit 2004 - Culinary Masterclass

Carpaccio de Tuna, Pan-fried Foie Gras,
Ceps Cream and Roasted Hazelnuts

	Serves 4
	INGREDIENTS
	Carpaccio de Tuna
300g 20g 20g 10g 20g	tuna; cut into 3-mm discs Dandaragan Estate Olive Oil; to taste Salt, sea salt and pepper; to taste green celery; brunoise, blanched and refreshed beetroot; brunoise, blanched and refreshed roasted hazelnuts; chopped purslane leaves
	Pan-Fried Foie Gras
120g 15g 15ml	gooseliver, cut into 16 cubes Lemon juice gooseliver fat brown poultry stock (lightly lemon-flavoured) Butter Hazelnut oil
	Cepè Cream
30g 10g 5g 10ml 10g 20g 1 tsp	cepè mushroom; capped shallot; peeled, chopped garlic; peeled, chopped Dandaragan Estate Olive Oil Thyme and laurel sprigs mushroom consommé or white stock cream butter red wine vinegar

Method:
1.	For the Carpaccio de Tuna: Place the tuna slices on a serving dish and brush lightly with Dandaragan Estate Olive Oil. Season with salt and pepper to taste.
	For the Pan-Fried Foie Gras: Sauté the foie gras until they obtain some colours and set aside.
2.	Deglaze with lemon juice in the same pan and add the goose liver fat and brown stock; simmer for about 15 minutes. Strain the sauce through a fine sieve and monte with a little butter. Add a few drops of hazelnut oil just before serving.
3.	For the Cepè Cream: Sautè the cepè mushrooms the shallots and garlic in a pan over high heat with some Dandaragan Estate Olive Oil until the browned. Season with salt and pepper to taste. Add the herbs and the mushroom consommé or white stock and simmer for another 10 minutes. Stir in the cream and butter and simmer for a further 5 minutes. Remove from heat and strain the mixture through a fine sieve, adjust seasoning, add the red wine vinegar and monte with butter.

To Serve:
Place the carpaccio de tuna on a serving plate and top with the brunoise celery and beetroot, add roasted hazelnuts and purslane leaves. Place the pan-fried foie gras on the side and drizzle with some cepè cream over and around the plate.