The Perfect Pairing
INDEX
Canapes:
King fish sashimi, pickled corella pear, golden shallots
4
Wagyu beef bresaola, red wine poached pear and grilled red capsicum on crispy brioche
5
Haloumi & Corella pear brochette glazed with vinocotto
6
Corella & Celeriac veloute with rosemary oil
7
Salads: Prosciutto, Rocket, Corella Pear and blue cheese salad
8
Corella pear pecan Waldorf, pickled red grapes and raisins
9
Chilli and lemon roast Tasmanian salmon, shaved fennel, corella pear & whiskey toasted walnuts
10
Substantial: Steamed Mulloway, corella pears & ginger puree, baby beetroot salad
11
Roasted duck breast, almond parsnip puree, pear gastrique
12
Desserts: Chocolate dipped spice baby pear
13
Corella pear terrine
14
Cinnamon dusted Corella pear fritter
15
Corella pear chutney
16
Cocktails: Smoke and Mirrors Drink
17
Cloche Smoke
18
Mulled Wine
19
4
King Fish Sashimi, pickled Corella pear, golden shallots Serves 4 INGREDIENTS 100 g King fish loin 30 g Peeled & cored Corella pear, diced 20 g Shaved Shallots 200 mls vegetable oil For pickled pears: Zest of Âź lemons 1 tsp. lemon juice 5 g grated ginger 1 tbs sugar pinch salt Âź cup white wine vinegar 2 tsp. mirin 30 g. Corella pear, peeled, diced 5mm
METHOD Combine lemon zest, juice, ginger, sugar, salt, vinegar, and mirin in a small saucepan. Bring to simmer and add pears. Remove from the heat and set aside to cool down. Crispy golden shallots With a Japanese mandolin finely slice shallots & dry them in cloth. Fry them at medium temperature until desired golden color; this will bring out the sweetness of the shallot as they caramelize. Slice the king fish loin 5mm thick, place it on tasting spoons which you will serve them on. Place a small amount of the pickled pear onto the king fish sashimi and garnish with micro coriander. Top up with crispy golden shallots.
5
Wagyu beef bresaola, red wine poached pear and grilled red capsicum on crispy brioche Serves 4 INGREDIENTS 0.1 kg thinly sliced wagyu beef bresaola 1 pcs Corella pear, peeled 0.8 litre merlot 1 cinnamon stick 2 pcs star anise ½ of vanilla pods
METHOD For poached pears: In a medium size sauce pan, mix together merlot, cinnamon stick, star anise, vanilla pod and honey. Bring to the boil, reduce heat and simmer for 2 minutes. Add peeled pear and simmer for 40 minutes or till pear is tender. Use a slotted spoon to remove pear from poaching liquid and cool it down.
0.06 kg honey
Cut pear into four pieces and slices into thin fan-shaped slices. Keep aside.
1 red capsicum
For grilled capsicum:
½ of brioche loaf, cut into 3 cm thick slices, core removed
Rub capsicum with extra virgin olive oil and season to taste with salt and pepper.
½ bunch of lemon thyme, picked
Grill capsicum over char grill or roast them in the oven in previously preheated oven at 200c for 10-15 minutes.
0.05 litre extra virgin olive
Transfer capsicum in a bowl and cover with cling wrap. It will help to peel skin easier.
Salt & pepper
Peel the skin, remove seeds and cut capsicum into thin slices. For toasted brioche: Cut brioche into two finger size croutons. Bake in previously preheated oven at 135ºC for 10-13 minutes. Set aside. To assemble: Place sliced bresaola on top of brioche, follow up with poached pears and grilled capsicum strips. Sprinkle picked lemon thyme on the top.
6
Haloumi & Corella pear brochette glazed with vinocotto Serves 4 INGREDIENTS 0.1 haloumi cheese, diced into 2 cm cubes
METHOD Put one dice of haloumi and pear on 9 cm long bamboo skewer.
2 pcs Corella pears, peeled and core removed, diced into 2 cm cubes
Cook them on hot grill, for 2 minutes on each side. Season to taste with cracked black pepper.
0.1 litre vinocotto 0.05 litre extra virgin olive oil ½ bunch of basil leaves, thorn Black pepper 8 Bamboo skewers, 9 cm
Drizzle with vinocotto and garnish with thorn basil.
7
Corella & celeriac veloute with rosemary oil Serves 4 INGREDIENTS 0.5 kg celeriac, peeled and diced
METHOD Over medium heat sauté sliced brown onion, till translucent.
0.1 kg sliced brown onion
Add celeriac and cook for another 7 minutes. Stir constantly. Add white wine and cook till alcohol evaporates. Add vegetarian stock and diced pears.
1 litre of vegetarian stock 0.2 kg peeled and diced Corella pears (core removed) 0.3 litre double cream 0.2 litre extra virgin olive oil 0.05 litre dry white wine ½ bunch of rosemary, broken into 3 pieces
Cook until all ingredients are tender. Reduce the heat and add up double cream. Cook for two minutes, set aside to bring to room temperature. Using blender, blend ingredients till reach smooth, thick consistency. Season to taste and add a few drops of rosemary oil. For rosemary oil: Warm up extra virgin olive to 45ºC. Add rosemary and let it infuse for 15 minutes.
8
Prosciutto, Rocket, Corella Pear and blue cheese salad Serves 4 INGREDIENTS 0.2 kg sliced prosciutto, each slice thorn into half lengthways 0.4 kg rocket leaves, washed 4 pcs of corella pears, sliced 0.15 kg of blue cheese, crumbled 0.1 litre aceto balsamic dressing Black pepper
METHOD Gently mix together rocket leaves and sliced Corella pears. Place them into serving bowl, add aceto balsamico dressing and gently tossed together avoiding bruising of rocket leaves . Garnish with thorned prosciutto slices and add blue cheese on the top.
9
Corella pear pecan Waldorf, pickled red grapes and raisins Serves 4 INGREDIENTS 4 pcs of Corella pears, sliced, core removed 3 celery stalks, leaves reserved 0.125 kg pecans 1 small Spanish onion, peeled and sliced 0.06 kg mayonnaise Juice of one lemon 0.15 kg red grapes, picked and pickled 0.15 kg raisins Salt and pepper For pickled grapes: 0.1 litre apple cider vinegar 0.05 litre water 0.1 white sugar ½ cinnamon stick ½ vanilla bean 1 cloves Black peppercorn
METHOD Tiny slice celery stalks and chop leaves. Mix all ingredients in a mixing bowl. Combine mayonnaise and lemon juice. Season with salt and pepper. Fold mayonnaise gently with ingredients. Add pecans and raisins. Garnish with pickled red grapes. For pickled grapes: Combine ingredients and bring to the boil. Simmer till sugar will dissolve. Remove from the heat and add grapes. Keep them in pickling liquid for 15 minutes.
10
Chilli and lemon roasted Tasmanian salmon, shaved fennel, Corella pear & whiskey toasted walnuts Serves 4 INGREDIENTS 1 kg of Tasmanian salmon fillet, skin on, deboned
METHOD Preheat oven at 160c. Place salmon fillet on baking tray and cover with sliced lemon, sliced chilli and dill.
1 pcs banana chilli, sliced
Bake in the oven for 13 minutes. It should be still “glassy “in the middle. Set aside.
1 pcs of lemon, sliced into thin disks 1 bunch of dill, picked 2 medium sized fennel bulbs 4 pcs Corella pear 0.06 kg mayonnaise Juice of one lemon 0.15 kg walnuts 0.1 kg honey 0.01 litre Irish whiskey 1 head of radicchio 0.2 kg frisee salad Extra virgin olive oil Lemon juice
Thinly slice fennel and Corella pears. Add mayonnaise and lemon dressing. Mix through radicchio and frisee salad leaves. Place salad mixture in a serving dish and flake baked salmon over it. Garnish with whiskey toasted walnuts. For whiskey toasted walnuts: In a medium saucepan, stir together honey, granulated sugar, Irish whiskey and salt. Cook over medium heat for 3-4 minutes, or until sugar is dissolved and mixture comes to a slow boil. Add walnut halves. Stir to coat. Simmer for 5 minutes, stirring, until syrup begins to bubble up and turn a light brown in color. Remove from heat and drain liquid through a strainer. Line a cookie sheet with parchment paper. Place coated walnuts onto parchment paper in a single layer, separating as much as possible. Place in the oven and bake for 8-10 minutes (watch closely so they don’t burn). Remove from heat and allow cooling. Once cooled, separate walnuts from each other and use to top salad.
11
Steamed Mulloway With Pear And Ginger Puree, Baby Beetroot Salad Serves 4 INGREDIENTS 40 - 80 g Mulloway Baby Beetroot Salad 24 baby red beetroots 24 baby yellow beetroots Roasted Onions 200 g blue cheese 200 ml red wine vinegar 4 punnets micro rocket 8 Corella pears, diced 20 Toasted Walnuts, lightly crushed 50 ml red wine vinegar 150 ml extra virgin olive oil Pinch seasoning Roasted Onions 4 large Spanish red onion, cut into half 120 ml extra virgin olive oil 320 ml balsamic vinegar Seasoning Pear and Ginger puree 1.25 kg pears, cored and diced 150 g ginger 200 g double cream 900 mls water 200 g sugar
METHOD Mulloway Place the jewfish on a tray and season, then place into a steamer and cook for 3-4 minutes, when cooked take out and season and re-cheek seasoning. Baby Beetroot Salad Place the beetroots in two separate saucepans and cover with water adding 50ml of red wine vinegar to each saucepan. Cook until the beetroots are soft in the centre then remove from heat. Strain and set aside to cool slightly before rubbing off the skin with a clean cloth, set aside. In a large bowl, mix the beetroots, wild rocket, walnuts, pear, blue cheese and baby herb leaves together. When ready to serve, mix the dressing ingredients (Red wine vinegar, olive oil and pinch seasoning) together and drizzle over salad. Roasted Onions Pre-heat oven to 170ยบC. Cut the Spanish onion in half leaving the skin on and place flat side down in a baking tray. Add the oil and balsamic vinegar and season then cover with tin foil. Place in oven and cook for 30 to 45 minutes or until tender. Remove and allow to cool. Remove onion skin cut the halves in half again. Break up the petals and place in a mixing bowl. Pear and Ginger puree Place the pear and the ginger in a pot and add the sugar and water, reduce until there is no liquid left. Add the cream add heat, then blend very fine and pass through a fine chinois.
12
Roasted Duck Breast, almond parsnip puree, Corella pear gastrique Serves 4 INGREDIENTS 200 g duck breast
200 mls milk
METHOD Render duck breast in skillet on a slow heat until skin in crispy & golden, at this stage put into previously preheated oven at 160ยบC 8 minutes. Rest the breast skin side up for 5 mins before slicing .Desired temperature is medium rare with a beautiful even pink colour through the breast.
20 g diced butter
For almond parsnip puree:
30 g sliced Corella pear
To make the puree add parsnip, almonds, milk and butter into a small sauce pan & bring to the simmer, cook until fork tender. Drain the liquid and set aside. Puree solids in blender adding the butter and cooking liquid to desired consistency. Puree until silky smooth.
15 g sliced blanched almonds 100 g peeled parsnips
150 g white sugar 200 mls pear juice 100 mls Cabernet vinegar 20 g frissee salad Micro parsley to garnish
For pear gastrique: Over medium heat caramelize sugar with pear juice till golden colour. Add the cabernet vinegar & cook to syrupy consistency. Gastrique will have balance of sweet and sour notes. Place parsnip and almond puree on the bottom of serving dish. Top up with thinly sliced duck breast. Garnish with micro herbs and frisee salad. Add few drops of pear gastrique.
13
Chocolate dipped spiced baby pear Serves 4 INGREDIENTS 20 baby pears peeled
METHOD Bring sugar, water and spices to boil
2 cinnamon quills
Add pears and cook until soft (around 20 minutes).
3 star anise
Drain pears and let dry.
1000 g sugar
Melt chocolate using a microwave or water bath.
1000 g water
Dip pears in the melted chocolate, placing them onto a tray lined with baking paper. Place in refrigerator until chocolate is set.
14
CORELLA PEAR TERRINE Serves 4 INGREDIENTS Terrine
METHOD Terrine
20 Corella pears peeled and cored
Slice pears thinly.
500 g sugar 50 g unsalted butter
Lay slices out in a large baking dish lined with baking paper, overlapping each other.
100 g water
Make a light caramel out of sugar, butter and water by placing all ingredients into a saucepan and boil to 137ยบC.
Juice of 1 lemon
Pour caramel evenly over pears.
Jaconde
Wrap with foil and place in the oven for 2 hours at 140ยบC.
60 g flour
Once removed from oven place another baking dish on top to compress terrine (weigh the baking dish down with some weight) leave in refrigerator for at least 12hrs.
6 eggs 225 g pure icing sugar 225 g almond meal 35 g sugar 200 g egg whites
Jaconde Place flour, eggs, icing sugar and almond meal into a mixing bowl and mix for 10 minutes. Whip egg whites and sugar until soft peaks form (meringue). Fold meringue through almond mixture. Spread mixture out onto a baking tray until mixture is approximately 4mm high. Bake in 200ยบC hot oven for 8-12 minutes. To Assemble: Place Jaconde on top of Corella pear terrine, turn upside down. Cut into desired portion size. Warm Terrine prior to serving in oven or microwave. Serve warm with ice cream.
15
CINNAMON CORELLA PEAR FRITTERS Serves 4 INGREDIENTS 5 Corella pears, cored, peeled and poached
METHOD Mix flour, cornflour, sugar and cinnamon together
140 g cornflour 140 g flour
Pour liquid ingredients into dry mixture whilst mixing with a whisk
2 eggs
Let mix rest in refrigerator for 30 mins – 1hr
40 g sugar
Cut corella pears into desired size pieces
5 g cinnamon
Coat pieces with desiccated coconut
240 g milk
Dip pieces into chilled batter
120 g soda water
Place carefully into hot oil (approx 180ÂşC)
100 g desiccated coconut
Once pieces appear golden brown (approx 4 mins) remove from oil and place onto kitchen paper to remove excess oil.
Combine liquids separately
16
CORELLA Pear chutney Serves 4 INGREDIENTS 0.5 kg diced Corella pear 0.05 kg onion brunoise 0.1 kg raw sugar 200 g 0.075 litre lemon juice 0.05 litre apple cider vinegar 0.05 kg dried sultanas 0.002 kg fresh crushed ginger 0.001 kg powder ginger 0.5 stick of cinnamon stick 1 star anise Salt to taste
METHOD Combine everything together in pot and simmer over medium heat for 30 minutes or until the pear are cooked and the cooking juices are reduced. Cool it down and serve.
17
Smoke and Mirrors Drink Serves 4 INGREDIENTS 45 ml Ketel 1 Citron
METHOD Stir Down in mixing glass and pour over frozen pear.
15 ml Lillet Blanc
Put cloche smoke into smoking gun and smoke the chamber until you can just see the pear and leave for around 10 secs.
30 ml lime juice 20 ml Summer Reduction
Remove cover and let the aromas spread around the room. Drink the drink. After the drink has finished - Eat the pear.
18
Cloche Smoke Serves 4 INGREDIENTS 6 limes
METHOD Zest all limes, lemons and mix together.
6 lemons 4 star anise
Spread all zest over numerous side plates and put in dehydrator.
2 cinnamon quills
Leave in dehydrator for 24 hours at 55ยบC. If it turns brown its been there for too long. In a mortar, ground down star anise and cinnamon quills. Mix around with dehydrated lemon and lime zest.
19
Mulled wine Serves 4 INGREDIENTS 150 g sugar 2 vanilla beans (slipt down the middle) 1 cinnamon quill (broken apart) 1 corella pear (peeled then diced) 10 cardamon pods 1 pinch nutmeg (start with a small pinch and add more if necessary) 1.4 litre red wine (doesn’t really matter what you use, maybe use the johhny q till it runs out then the pinot).
METHOD Add all ingredients into the cooker and bring to heat. Simmer for a good 20 minutes before serving.