Eat List Star Finalists' Round 4 Recipes - Anupong Nualchawee

Round 4

Entrée: King on the Crown
Entrée: King on the Crown
05 May 2017

Entrée: King on the Crown

Truffle macaron with spicy fresh tuna salad

Truffle macaron
almond powder
icing sugar
egg white
truffle paste 
sugar 

Spicy tuna salad 
lemongrass
kaffir lime leaf 
fresh tuna
shallot 
lemon
chilli padi
fish sauce 
sugar 
salmon egg
dill 
preserved ginger  

Truffle macaron
1. Sift almond together, add half of egg white and truffle paste 
2. Boil sugar with water until 121 degree pour inside the heated egg white, keep beating until cold
3. Fold into almond mixture. Pipe 4 cm. rest for 1 hr. bake 150 degree for 15 minutes 

Spicy tuna salad 
1. Dice tuna, set on the side. Slice lemongrass finely and kaffir lime leaf, as well as the shallot 
2. Make the sauce using lime juice, fish sauce, sugar and chili padi
3. Mix the sauce with tuna and herb, put on top of macaron, decorate with salmon eggs.
 

Main Course: Princess Journey
Main Course: Princess Journey
05 May 2017

Main Course: Princess Journey

Kaffir lime and pistachio crust lamb loin, coconut curry sauce, shallot pickle and potato tube

lamb loin 
pistachio 
Kerfer lime
Butter 
shallot
almond powder 
bread crumb 
salt 
pepper 
shallot
honey
red wine vinegar 
coconut milk
curry powder
eggs 
Chinese celery 
mango
baby carrot
potatoes
garlic
onion
rosemerry 
gold leaf 

1. Make shallot pickle by putting shallot cut in half in plastic bag with vinegar, honey, salt and pepper put inside sous vide machine 
2. Make herb crust by chopped pistachio, kaffir lime slice, kaffir lime zest, butter shallot, salt, pepper, almond powder and bread crumb, mix well.
3. Clean lamb by cut all the fiber off, cut off the both tip side. put in to plastic bag and sous vide machine for 13 minutes cover with herb crust 
4. Make coconut curry sauce by  fried garlic until brown add curry powder and coconut milk, stir well, add onion Chinese celery simmer a bit. Add salt and pepper stiff with egg yolk until thick. set on the side 
5. For potatoes use apple corer cut to be the tube. Boil for 5 minute and sauce with rosemary. and salt pepper 
6. Sear the lamb, make it brown just before serve 

Dessert: Secret Garden
Dessert: Secret Garden
05 May 2017

Dessert: Secret Garden

Exotic element, beet root cremeux, lemongrass white chocolate crumble, hazelnut micro sponge

passion fruit 
lemon 
lime 
orange 
eggs
coconut shred 
beet root 
cake flour 
sugar 
white chocolate 
hazelnut paste
icing sugar 
heavy cream 
chocolate dark

chocolate decoration

1. Make microwave sponge by in the bowl add cake flour, eggs, hazelnut paste, sugar, salt. Blend all together strain one time and put into espuma machine with 2 cream charge. shake well piping in the cup put in microwave for 45 minutes set on the side 
2. Lemon grass white chocolate crumble by greater lemongrass to be fine, add flour, white chocolate shred, butter icing sugar mix well bake 180 degree for 20 minutes
3. Make beet root juice in juicer machine. Mix with egg lemon zest and sugar. Stir over the heat until 76 degree set on the side 
4. Boil passion fruit juice, lemon zest, lime zest and orange juice. Stiff with egg and cake flour cook until it stiff. Cool down and fold into whipped cream scoop to quenelle set on the side.

------------------------------------------------------------------------------------------------------

Entrée:
King on the Crown
Truffle macaron with spicy fresh tuna salad

Main Course:
Princess Journey
Kaffir lime and pistachio crust lamb loin, coconut curry sauce, shallot pickle and potato tube


Dessert:
Secret Garden
Exotic element, beet root cremeux, lemongrass white chocolate crumble, hazelnut micro sponge


------------------------------------------------------------------------------------------------------

Report a problem