3000 Lobster or langostine shells
5000 Water
1000 White Wine
3 Onions
1 Bulb of Garlic
2 Carrots
3 Stalks of Celery
3 Bulbs Fennel
500g Butter
350g Tomato Puree
6 Sprigs of Thyme
3 Bay Leafs
500 Brandy
1000 of double Cream
1 Lemon Juice
Roast the Lobster Shells off in the ovan with some oil and the tomato puree. Smash the shells untill small. Make a Lobster stock with the veg and herbs. pass the stock through muslin cloth. add the cream, brandy and lemon juice then reduce by half.
Confit Duck Pave
200g - Salt
10g - Allspice
3 Sprigs - Thyme
20g - Garlic
3 - Star Anise
1 Sprig - Rosemary
1g - Bay Leaves
1g - Black Pepper
1g - Coriander Seeds
2g - Orange Zest
850g - Duck Legs Boneless
8g - Protein Glue
Grind everything except the Duck and the Protein glue together. Rub the mixture all over the duck legs then refrigerate for a minimum of 6 hours. Dust the meat side of the Duck legs with the Protein Glue. Place in a mold with the skins facing out then place the mold in a vacuum pack bag.
In a water bath cook at 60C for 48hrs then refrigerate.
Slice and sear as needed.
Best Fried Chicken Dredge
840g - Plain flour
30g - Onion powder
25g - Garlic powder
35g - Salt
15g - Smoked paprika
10g - Dried thyme
5g - Dried sage
2g - Cayenne
Mix all ingredients.
*Marinate chicken in buttermilk before dredging and frying.
Lobster Salad
1 - lobster
11g - Lemon Mayonnaise
2g - Sriracha
Taste - Worcestershire sauce
Taste - Brandy
8g - Lemon juice
2g - Tarragon, finely chopped
Taste - Cayenne
Taste - Salt
Cook the lobster then cool and remove all of the meat. In a separate bowl mix all of the other ingredients. Dress the lobster meat with the dressing.
Perlude Clam Panade
2 - Perlude clams
28g - bacon finely chopped
1 - Shallot finely chopped
3 - Garlic cloves finely chopped
115g - White wine
115g - Chicken Stock
45g - Butter
65g - Brioche bread crumbs
15g - Lemon juice
2g - Salt
Shuck the surf clams and discard the shells. Trim and discard the mantles.
Finely chop the cleaned flesh and keep cold. Heat the bacon in a large
saucepan over medium heat, stirring occasionally, until the bacon is crispy.
Remove the bacon from the pan and set aside, leaving the rendered fat in
the pan. Add the shallot and garlic to the pan and cook, stirring
occasionally, sweating the vegetables until tender, about 4 minutes. Add the
wine and deglaze the pan, then simmer and reduce the wine until almost
dry. Add the chicken stock and bring to a simmer. Add the butter and stir
to incorporate. Bring the liquid to a simmer and reduce until thickened to a
glaze consistency. Remove the pan from the heat. Add the cooked bacon,
clams, and bread crumbs to the pan. Using a rubber spatula, fold the
mixture together until incorporated. Add the lemon juice and season with
the salt.
Salmon Rillettes
1 salmon fillet, skin, bloodline, and pin bones removed, about 455 g
Salt
Dash - Olive oil
40g - Mayonnaise
115g - Crème fraiche
1 - Lemon zested
1 - Shallot finely chopped
5g - Finely chopped dill
5g - Finely chopped tarragon
3g - Finely chopped chervil
5g - Sliced chives
20g - Lemon juice
Bake the salmon fillet with enough salt to season and a coating of olive oil. after 7 mins at 180c the salmon will be done. Allow to cool
Flake the salmon into a mixing bowl and add the other ingredients and mix well.
No Bad Streaky Bacon
2 kg - Whole Pork Belly (boneless and skinless)
960g - Sea Salt
480g - Wild Madagascan Sugar (Use Demerara Instead)
60g - Pink Curing Salt no. 1
60g - Crushed Black Pepper
5g - Chili Flakes
20g - Yellow Mustard Seed
15 - Cloves Garlic
Oak Wood Chips for smoking
Mix all the ingredients apart from the pork and the oak wood. Now massage the mixture into the pork. Place on a cooling rack sitting on a tray then cover and refrigerate for 6 days. flip the pork every day and baste with the liquid that has come off. On the 6th day press the middle of the pork and if its firm then its ready. if not allow 2 more days.
Once the pork has finished curing rise off the cure and pat dry with a clean tea towel. Place onto the drying rack. In a metal tray with wood chips place the tray on the stove and turn the gas up high. once the chips begin to smoke, use a blow torch to ignite them. place the pork into the burning tray and quickly cover the whole tray with tin foil. Immediately take off the heat and allow to cool for a few hours before opening.
the bacon is now ready to slice and cook.
Fish Fumet / Court Bullion
75g - OIl
500g - Leeks (Diced)
500g - Celery (Diced)
250g - Shallots (Diced)
250g - Fennel (Diced)
1000g - White Wine
20g - Thyme
10g - Garlic
10 - White Peppercorns
3 - Bay Leaf
1 - Lemon (Cut in Half)
5000 - Fresh Fish Bones
Sweat all the vegetables off in the oil. once soft and transparent add the white wine and reduce by 1/3. make a bouquet garni with the thyme, garlic,peppercorns and bayleaf wrapped in muslin. Add the bouquet garni and lemon - infuse for 10 mins then remove. Add the fish bones and gently simmer for 20 mins. Pass the liquid and this is the fumet complete
- For a court bullion remove the fish bones.
Chicken "Floss"
Chicken “Floss” its an unusual term but basically its cooked chicken thats been fluffed up by pulsing in a food processor.
100g - chicken breast
100g - Soy Sauce
Oil for frying
Salt to Taste
Marinate the chicken in the soy sauce for 1 hour then disgard the soy sauce. Pat the chicken dry with a jay cloth. Fry the chicken at 165c for 10 mins. cool the chicken then chop into 2 cm peices. pulce in a food processor untill fluffy. Season well.
Brown Chicken Stock
5000 - Chicken Bones or Wings
8000 - Cold Water
2 - Onions
3 - Carrots
3 - Celery Stalks
2 - Calves Feet
250 - tomato Puree
Put the chicken bones in the ovan (200C) untill well roasted. Dice the vegetables then place in a stock pot with the claves feet. add the roasted bones and cover with the water. Gently simmer for 24 hours. Skim off any fat/oil/scum floating on top. Then pass through a fine chinnois. Reduce by half.
White Chicken Stock
5000 - Chicken Bones or Wings
8000 - Cold Water
2 - Onions
3 - Leek (white)
3 - Celery Stalks
2 Calves Feet
Dice the vegetables then place in a stock pot with some oil. add the bones and cover with the water. Gently simmer for 24 hours. Skim off any fat/oil/scum floating on top. Then pass through a fine chinnois.
Salt and Pepper Squid (Crisp)
360 - Squid
14 - Salt
360 - Tapioca Starch
40 - Squid Ink Powder
Blitz the squid and salt in a thermomix and blend untill smooth. then add the tapioca and squid ink powder. Vac the mixture in several bags (equal quantities) then roll flat simmer or steam the bags for 45 mins. shock in ice water. cut into rectangles then dehydrate at 60C untill just dry. fry at 190C untill puffed
Oyster "Soup"
1 - Shallot (finely diced)
150 - White Wine
300 - Dashi
300 - Double Cream
80 - Parsley
15 - Oysters
Sweat the shallots. Add the wine and reduce by half. Add the dashi and cream then bring to the boil. Add the parsley then simmer untill tender. Add the oysters and their juice. Rest for one minute then season. Blend until smooth then pass through a chinnois into a bowl resting in an ice bath
Scallop Pickle
This “pickle” is more for flavour than reservation. Fresh scallops must used. they should also be treated as fresh use within 3 days.
200 - Red Wine
100 - Water
50 - Red Wine Vinegar
50 - Sugar
50 - Salt
Brng the mix to the boil then allow to cool before adding the clean scallops