TERRINE OF WHOLE ROASTED HUDSON VALLEY FOIE GRAS SQUAB, SWEETBREADS, AND WILD MUSHROOM WITH WILD MUSHROOM EMULSION
TERRINE
4 lb sweetbreads
2 quarts beef consomme
8 sheets gelatin
2 whole grade A foie gras - about
1 pounds each coarse salt black pepper - freshly ground
1 cup rendered duck fat
5 cloves garlic - finely chopped
4 lb wild mushrooms - such as a mixture of porcini, chanterelles, shiitake, and black trumpets
1 sprig fresh thyme
10 squab breasts - boned (substitute 4 duck breasts if necessary)
MUSHROOM EMULSION
Saute mushrooms and cooking liquid from above
5 tbsp beef consomme (from above)
2 tbsp white distilled vinegar
5 tbsp grape-seed oil
1 bunch fresh chervil - garnish
METHOD:
1. For the Terrine: Place sweetbreads in a large, shallow bowl with enough water to cover. Let it soak, refrigerate for 2 hours, changing the water twice (the sweetbreads should lose their pinkness and turn milky white).
2. Bring consomm� to a simmer, add the sweetbreads, and cook for 20 minutes. Drain the sweetbreads on paper towels and strain the consomm� through several layers of cheesecloth. Set aside 5 tablespoons of consomm� for the mushroom emulsion.
3. Soften gelatin sheets in cold water for 5 minutes, add to the hot consomme, and stir to dissolve and combine.
4. Pre-heat oven to 300�F. Season foie gras with salt and pepper. Place a large saute pan over medium-high heat. Sear whole foie gras on all sides until surface is golden brown, about 5-7 minutes.
5. Place pan and foie gras in the oven and roast whole for 12 minutes, until it is firm and cooked through. Remove foie gras from the pan and drain on paper towels. Strain the fat through a chinois and reserve.
6. Heat duck fat in a large saute pan over medium heat. Add garlic and cook for 1 minute. Add the mushrooms, thyme, salt, and pepper to taste, and cook for about 8 minutes until the mushrooms have released most of their liquid. Remove mushrooms from the pan and drain on paper towels. Reserve the liquid.
7. Season squab (or duck breasts) with salt and pepper. Place the reserved foie gras fat in a saute pan over medium-high heat. Cook for 3-4 minutes on each side, until they are cooked through. (For duck breasts, cook about 5-7 minutes skin-side down, then turn over and cook another 7 minutes). Set aside.
8. To prepare terrine, cut the sweetbreads, foie gras, and squab (duck) breasts into 1 -inch chunks, and combine with of the mushrooms. Reserve the remaining mushrooms. Fill terrine mould with mixture.
9. Pour the gelatinous consomme over the mixture, adding as much as the terrine mould will hold. Place a weight or a second terrine mould over the first to press down, just enough until the consomme begins to spill over. Refrigerate the weighted terrine for 24 hours.
10. For Mushroom Emulsion: Place the reserved mushrooms and cooking liquid, consomme, vinegar, and grape-seed oil in a blender, puree, and strain through a chinois.
11. To Serve: Unmould the terrine and cut into 15 slices. Place a slice of terrine on each serving plate with 2 tablespoons of the emulsion. Garnish each slice with a sprig or two of fresh chervil.
CELERY ROOT MOUSSELINE WITH BLACK TRUFFLE FONDUE AND BITTER COCOAL
MOUSSELINE
Ingredients:
2 lbs celery root
1 qt heavy cream
2 tbsp butter - browned
4 ea shallots - sliced and sweated in butter celery salt to taste
1 tsp lemon juice salt & pepper to taste
Method:
1. Cut tuna into cylindrical shapes approx. 2 inches diameter. Season.
2. Lightly sear in olive oil in a very hot pan. Rub lightly with Dijon mustard.
3. Roll in chopped basil.
4. Roll lightly in cling film to form an even cylinder shape. Put in the fridge for at least two hours.
BLACK TRUFFLE FONDUE
Ingredients:
1 gl pig foot stock
1 lb black truffles
4 oz butter salt & pepper to taste
2 tbsp black truffles - chopped
4 tbsp chives - chopped
Method:
1. Reduce stock to 1 qt. Grate black truffles on box grater and add to stock. Add truffle juice, butter, salt and pepper.
2. Blend until truffles are pureed. Set aside warm.
3. To serve: Put truffles fondue on the bottom of Espresso cup. Top with celery root mousseline. Dust with cocoa powder, chopped truffles and chopped chives.
HAMACHI TARTARE WITH RAW BEETS, CAVIAR AND WILD BABY LEEKS
Ingredients
2 nos Hamachi fillet - chopped fine
1 ea English cucumber brunoise
2 tbsp Asian pear brunoise
2 tbsp chives - chopped
1 tsp soy sauce
1/8 tsp lemon juice grape-seed oil salt & pepper to taste
2 dl chicken stock salt & pepper
Method
Mix all ingredients and hold.
1 ea candy cane beets - wash sliced thin
1 oz Ossetra cavier
VINAIGRETTE
1 cup squid ink
1 cup squid ink
2 tbsp mussel liquor
1 tsp lobster oil
1 tsp grape-seed oil cayenne pepper
Method
Mix into vinaigrette
24 ea baby leeks
24 ea baby leeks
1 cup rice wine - vinegar
1 tsp ginger
4 tbsp sugar
1 tsp salt
Method
1. Bring liquid to boil. Add remaining ingredients and let it marinate overnight.
2. To serve: Toss beet slices with lemon juice, salt and pepper and grape-seed oil. Place Hamachi tartare in each slice of beet, add a dollop of caviar and fold over into pockets. Garnish tops with some caviar and chervil. Decorate with drips of squid ink vinaigrette and marinated baby leeks.
TARTARE OF MACQUARIE HARBOUR OCEAN TROUT WITH GOAT'S CHEESE
Ingredients
250 g Macquarie Harbour ocean trout - trimmed and cut into a small dice * pinch of white pepper
1 tbsp olive oil
1 no egg yolk
60 g fresh goat's cheese (* see note)
1 tbsp chives - chopped
1 tbsp green onion - chopped
1 tsp coriander - chopped
1 tsp parsley - chopped
1 tsp capers - finely chopped
1 tsp ginger - finely chopped
1 tsp anchovy - finely chopped
1 clove garlic - finely chopped
1 tbsp mirin
1 tbsp soy sauce
1 tsp lime zest
1 tsp lime juice
pinch sea salt
pinch of roasted sesame seeds
pinch of black sesame seeds
1 tsp black olive paste
GARNISHES
2 tbsp ocean trout roe
1 cup master cress leaves
Method
1. Season diced Ocean Trout with white pepper and olive oil. Combine gently together with egg yolk. Cover with plastic wrap and refrigerate until ready to use.
2. Mash goat's cheese with the back of a fork or spoon and combine all remaining ingredients.
3. Gently mix Ocean trout together with goat's cheese mixture until fish is well coated with mixture.
4. To serve, place the well-oiled baking rings (5cm width) onto the centre of serving plates. Spoon the Ocean trout mixture inside each baking ring and pack gently. Unmould rings.
5. Garnish with Ocean trout roe and master cress leaves.
6. (* If Ocean trout is not available, tuna or salmon can be substituted) (* When selecting goat's cheese, choose a variety that is not too salty in taste, if unavailable reduce quantity of soy sauce and adjust salt to taste.) freshly ground pepper
SLOW ROASTED LAMB WITH MISO & SNOW PEA LEAVES
Ingredients
2 medium witlof - cut into quarters lengthways
pinch of sugar
pinch of sea salt
pinch white pepper
2 tbsp grape-seed oil
500 ml chicken stock
4 nos small racks of lamb with
6 cutlets per rack - trimmed of all fat
sea salt
white pepper
3 tbsp grape-seed oil 1 large bunch fresh thyme
100 g Japanese white miso paste
15 g blue cheese
1 tsp soy sauce
1 tsp mirin
1 tsp ginger - grated
1 large bunch snow pea leaves - blanched in boiling water for one second
GARNISHES
1 tsp green onion - finely chopped
1 tsp chives - finely chopped
1 tsp black sesame seeds
Method
1. Place the witlof into a small baking dish and cover two thirds of the way with chicken stock. Add grape-seed oil and season with a pinch of sugar, sea salt and white pepper. Cover with aluminum foil and cook for 1 hour in an oven pre-heated at 220�C. Remove from oven when witlof is tender and set aside covered.
2. Reduce oven temperature to 130�C for lamb.
3. Season the outside of each lamb rack with salt and pepper.
4. Heat grape-seed oil in a frying pan until it gives off a haze, sear lamb quickly over high heat until brown.
5. Remove lamb from frying pan and place onto an oven tray with thyme stalks under each lamb rack. Place into pre-heated oven and roast for 30-40 minutes, or until cooked to your preference.
6. Meanwhile, bring remaining chicken stock to the boil, reduce to a simmer and add miso paste. Stir until completely dissolved. Add blue cheese and continue to stir until dissolved and sauce thickens. Add soy sauce, mirin and ginger, stirring constantly. Remove from heat and strain sauce through a fine meshed sieve. Taste and adjust seasoning to your palate.
7. Once lamb is cooked remove from oven. Remove the meat from each rack of lamb in one piece by slicing lengthwise along the bone. Discard bones. Slice lamb into thick medallions.
8. To serve, arrange blanched snow pea leaves in the centre of serving plates, top with braised witlof and lamb medallions. Spoon over miso sauce.
9. Garnish with green onion, chives and sprinkle with black sesame seeds.
SEARED TUNA, PEPPER COMPOTE, OLIVES AND BASIL
Ingredients
For the tuna:
200 g top loin of tuna
30 g basil - chopped
2 x tbsp Dijon mustard olive oil seasoning
Method:
1. Cut tuna into cylindrical shapes approx. 2 inches diameter. Season.
2. Lightly sear in olive oil in a very hot pan. Rub lightly with Dijon mustard.
3. Roll in chopped basil.
4. Roll lightly in cling film to form an even cylinder shape. Put in the fridge for at least two hours.
PEPPER COMPOTE
Serve: 4 portions
Ingredients:
2 nos red peppers - peeled and diced (1 cm dice) retain any juice
1 clove garlic - shaved
1 no banana shallot - shaved
1 tbsp tomato puree
10 ml balsamic vinegar
20 ml olive oil pepper coulis (enough to bind)
10 g basil - picked
10 g flat parsley - picked
Method:
1. In olive oil, fry shaved garlic and shallots until nearly soft, add peppers.
2. Add tomato puree, balsamic vinegar and pepper juice, cook for 5 minutes.
3. Add pepper coulis (enough to bind), cook gently for 1 hour.
4. Season well and add half the picked herbs and blast chill.
5. Once cool add remaining herbs, check seasoning.
RED PEPPER COULIS
Ingredients
100 g red peppers - roughly diced
50 g shallots - roughly diced
25 g garlic - roughly chopped
1 tsp tomato puree
40 ml white wine
80 ml vegetable stock
20 ml olive oil pinch of sugar seasoning
Method:
1. In a large pan heat olive oil, add peppers, shallots and garlic. Cook until soft. Remove before turning brown.
2. Add tomato puree, white wine and sugar, reduce by one third.
3. Add stock and reduce by half. Blend to a smooth paste and season,
SALAD GARNISH
16 nos basil leaves
10 g parsley leaves
6 nos cherry tomatoes - halved
1 clove garlic - shaved
0.5 no shallots - shaved
60 g green beans (cut into 1.5 inch batons)
12 nos black olive - pitted
12 nos green olive - pitted
BREAST OF CHICKEN WITH LANGOUSTINES & SUMMER GREENS
Ingredients
4 nos corn fed chicken supremes
2 nos banana shallots - chopped
12 nos asparagus spears
12 nos sugar snaps
12 nos mange touts
6 nos baby leeks
100 g Jerusalem artichokes - cooked
16 nos langoustines
2 glasses dry Riesling white wine
150 g unsalted butter
2 dl chicken stock salt & pepper
Method:
1. Pre-blanch all the green vegetables in boiling salted water and refresh in iced water.
2. Trim the chicken breasts removing any excess fat, and season. In a saut� pan seal the chicken breasts in a little butter.
3. Once sealed, remove from pan and add the chopped shallots. Allow to soften. Remove before turning brown.
4. Put the chicken breasts back in the pan and add the white wine, chicken stock and seasoning. Cover with tin foil in a hot oven for 9-11 minutes.
5. Once cooked, remove the chicken breasts and add the langoustines. Allow to cook for 1 minutes then remove and keep warm.
6. Whisk in the remaining butter, making sure the liquid does not come to boil.
7. Add the vegetables, chicken breasts, and langoustines and ensure all ingredients are hot.
8. Once hot, divide equally into 4 large bowls and serve.
DEEP- FRIED POTATO CAKES WITH MINCED GARLIC
Ingredients:
1 kg potatoes
3 kg garlic - minced
1 kg red onion - minced
100 g pine nuts - grounded breadcrumbs oil for deep-frying salt & pepper
Method:
1. Steam potatoes until cooked. Then peel and mash the potatoes.
2. Add the ground pine nuts to the potato paste and mix well.
3. Heat sufficient oil in the wok for deep-frying.
4. Add the minced garlic and red onion, and deep-fry until golden. Then drain excess oil and set aside. 5. Form the potato paste to small round cakes. Then coat the potato cakes with breadcrumbs.
6. Remove oil in the wok, leaving just sufficient oil for stir-frying.
7. Add the deep-fried garlic and onion, and potato cakes. Stir until well mixed and add peppery salt to taste. Ready to serve.
TERRINE OF PIGEON AND GOOSE LIVER
Ingredients
2 nos pigeon breasts
60 g goose liver
2 cooked artichoke bottoms butter salt & pepper
1 dl double consomme
1 sheet gelatin leaf
1 drop aged Madeira wine
1 dl veal stock
50 g truffle brunoise
Method
1. Cook the pigeon breast on low heat. Allow to cool.
2. Line a terrine mould with cellophane and butcher paper.
3. Arrange alternately, layer by layer the goose liver, artichokes, the pigeon and the jelly.
4. Close tightly the cellophane and the butcher paper and place in the refrigerator.
5. Before serving, brush with the juice and cover with the truffle brunoise.
SWEET TOMATO 'TARTAR', BLACK SARAWAK PEPPER & CORIANDER, RASPBERRY &RED BELL PEPPER SORBET
Ingredients
SWEET GINGER
1 pc small ginger - fresh (approx. 20g)
50 g granulated sugar - fine
100 g water
Method:
Peel ginger, cut into thin strips then julienne. Bring water and sugar to boil in a small pan. Add ginger and let it cook at very low heat for 8-10 minutes.
SWEET TOMATO 'TARTAR', BLACK SARAWAK PEPPER & CORIANDER
6-7 nos tomatoes - medium size
120 g strawberries - hulled & diced (optional)
60 g olive oil - top quality
60 g granulated sugar - fine black pepper - freshly ground (6-7 turns)
20 g sugared ginger - chopped
8 leaves coriander - chopped
40 g white or raspberry vinegar - top quality
40 g lemon juice - freshly squeezed
Method
Peel, seed and dice tomatoes. Keep tomatoes skins and let dry on baking tray in cold oven. Put tomatoes in a colander to drain off juice and refrigerate. When ready to serve, season with above ingredients and adjust to taste.
SLIGHTLY TANGY FROMAGE BLANC
100 g fromage blanc - 40% fat content
10 g lemon juice - freshly squeezed
Method
Mix and refrigerate
SLICED OF GRILLED SUGARED BREAD
1 no brioche - small or square egg bread
100 g granulated sugar - fine
30 g butter
Method
Cut bread in a very thin slices using a very sharp serrated knife. Spread with butter, place on non-stick baking tray, cover and put in oven at 250�C. When slices have become a light golden brown, uncover, sprinkle with icing sugar. Broil to caramelize. Leave to cool before serving. Store in air-tight container.
RASPBERRY & RED BELL PEPPER SORBET
1 nos red bell pepper 500 g fresh raspberries - approx.
360 g pureed raspberries
150 g red bell pepper - skinned & blanched
90 g granulated sugar - fine
20 g raspberry vinegar
Method
Skin red bell pepper, cut in half to remove seeds. Dip pulp 3 times in boiling water to remove bitter taste. Blend raspberries, press through strainer to remove seeds. Mix bell pepper pulp into pureed raspberries and blend. Season with sugar and vinegar. Keep 3 tablespoons of mixture for presentation. Transfer rest of mixture in ice cream maker and chill. Put in freezer.
DRESSING THE PLATE FOR SERVING
125 g raspberries - fresh
1 bunch coriander
1 bunch mint - fresh
1 tbsp olive oil
1 tsp granulated sugar - fine black Sarawak pepper - freshly ground (3 turns) a dash of lemon juice
Method
Season herb salad in salad bowl. Use preferably large dinner plates, splash edge with fromage blanc, sprinkle with fresh raspberries, 5-7 per plate. Plate an 8 cm diameter dessert ring, fill with 'tartar' 1.5 cm thick, remove ring and place a large scoop of sorbet in the center of 'tartar'. Add herb salad and a dried tomato skin. Top with sugared grilled sliced of bread.
RECOMMENDED WINE
Pineau des Charentes rouge
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