Thursday, January 26, 2006

Daikon Dressing

1 tbsp sesame oil
200 ml rice wine vinegar
80 ml mirin
100 ml soy
60 g daikon radish
20 g ginger
Combine all liquids and bring to the boil.
Grate daikon and ginger into a muslin bag.
Place bag into hot liquid and leave to cool.

Thursday, January 19, 2006

Date Chutney

6 eschallots, peeled
2 cloves garlic
270 g red capsicum
500 g dates
10 g ground cumin
10 g ground coriander
40 g capers, salted
80 g slithered almonds, toasted
3 lemons, segmented
6 limes, juiced
Brunoise eschallots and garlic
Sweat in a little oil and finish with ground spices.
Roast capsicum, remove skin, seeds then brunoise.
Stone and dice dates.
Roughly chop capers.
Combine all ingredients in a medium bowl.

Monday, January 16, 2006

Tuna With Enoki and Daikon Salad

Rolled Yellow Fin Tuna
250 g tuna steak
1 b. flat-leaf parsley
1 b. coriander
1/2 b. dill
1 1/2 tsp dijon mustard
Roll tuna steak tightly in cling wrap and set aside.
Pick the herbs and chop finely.
Wrap tightly in a tea towel and wash under cold water until it runs clear.
Wring out until the herbs feel dry.
Unwrap the tuna, it should hold its round shape.
Season generously with table salt and cracked black pepper.
Heat a pan over high heat until smoking and just sear in a little oil.
Cool in the fridge then spread lightly with dijon mustard.
Unroll a metre of cling wrap and sprinkle the chopped herbs in a rectangular shape.
Place the tuna at the end and roll tightly then cut off.
Pinch the ends of the wrap and roll the tuna on the bench until very firm.

Enoki Mushrooms
1 punnet enoki mushrooms
2 cups water
1/3 cup soy sauce
1/4 cup rice wine
1 knob ginger
Grate ginger and bring to the boil in a medium saucepan with the water, rice wine and soy sauce.
Separate the enoki mushrooms and simmer for 2 minutes.

Daikon & Cucumber Salad
1 daikon radish
1 telegraph cucumber
1 punnet baby coriander
Peel the daikon radish and cucumber and discard the trimmings.
With a vegetable peeler or mandolin slice the daikon lengthways.
Lay a few pieces on top of one another and fold in half then half again.
Julienne as finely as possible and place under cold running water for at least 20 minutes.
Repeat with the cucumber but discard the seeds.

Assembly

Slice the tuna to 1cm thickness and remove the cling wrap carefully.
Drizzle each slice with good olive oil and season with maldon salt.
Arrange slightly overlapped in the centre of a square plate.
Mix together a little daikon and cucumber and place in the corner.
Top with enoki mushrooms and garnish with baby coriander
.

Wednesday, January 11, 2006

Honeycomb

650 g castor sugar
100 g honey
250 g glucose
120 ml water
30 g bicarbonate soda
Bring sugar, honey, glucose and water to the boil and caramelise.
Whisk in bicarbonate soda and quickly pour onto silicon paper to cool.
Related Posts with Thumbnails