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ENTRÉE
Chilled Lettuce Soup with Fresh Red Claw Yabbies
MAIN FARE
Pan Roasted Barramundi with a Roasted Red Pepper,
Black Olive and Asparagus Salsa
DESSERT
Poached Jackfruit Brulée
(To serve 10 guests)
ENTRÉE-
Chilled Lettuce Soup with Fresh Red Claw Yabbies
A refreshing summer soup with the bite of sweet
fresh red claw (yabbies) and the subtle taste of
olive oil.
Ingredients: 2 iceberg lettuce (blanched
& refreshed), 1 bunch flat leaf parsley
(blanched & refreshed), 100 grams baby spinach
(blanched & refreshed), 1 leek (finely sliced),
1 onion (finely sliced), 3 garlic cloves (finely
sliced), 2 litres good quality chicken stock,
150ml good quality salad oil, Maldon sea salt
(to flavour), Ground black pepper (to flavour),
10 freshly cooked and cleaned yabbies (Can be
cooked in a French style court bouillon), Ice
berg lettuce (finely sliced), 100ml good quality
extra virgin olive oil (to garnish)
Method: Sauté leeks, onion and garlic in
olive oil, add lettuce, parsley and spinach.
Cover with chicken stock, season and simmer
gently. Blend and pass through a fine strainer,
check for seasoning and refrigerate. Pour soup
in to a bowl, garnish with yabbies, finely
shredded lettuce and olive oil.
MAIN FARE -
Pan Roasted Barramundi with a Roasted Red
Pepper, Black Olive and Asparagus Salsa
Ingredients: Salsa 3 roasted red peppers
(cleaned and cut in nice cubes), 200 grams
pitted black olives (cut in four), 2 bunches of
asparagus (steamed, blanched and sliced), 1
bunch of chives (finely sliced), 1 cup olive oil
(good quality), 1/3 cup lemon juice, 4 smoked
chilli (finely chopped), Maldon sea salt (to
flavour), Ground black pepper (to flavour),
Fresh barramundi fillet (may use any fresh white
fish or even fresh tuna)
Method: Place all ingredients in bowl,
mix, cover and refrigerate until required.
Season fish and pan fry or BBQ. Place on plate
and garnish with salsa.
DESSERT –
Poached Jackfruit Brulée
Ingredients: 300 grams caster sugar, 20
egg yolks, 8 vanilla pods, 2 litres cream,
Demurera sugar (for glazing), 2 tb spoons honey,
cleaned soft segments from a medium sized
jackfruit (substitute with 5 apples)
Method: Place honey and jackfruit in pan
and roast until golden brown, place in bottom of
brulée moulds. Mix the sugar and egg yolks
together in a bowl. Split the vanilla pods in
half and scrape the seeds into the cream. Gently
heat to infuse all ingredients. Pour the cream
and milk on to the yolks, mix well then pass
through a conical strainer. Pour into the
moulds. Cook in a bain-marie of hot water for 30
to 40 minutes. Allow to cool chill in fridge.
Sprinkle with sugar to set hard then serve in
dish. |
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