Eat List Star Finalists' Round 4 Recipes - Jennifer Lee

Round 4

Entrée: Bouillabaisse
Entrée: Bouillabaisse
05 May 2017

Entrée: Bouillabaisse

Seared scallop, red snapper and NZ clams and prawn empanadas in a tomato fish broth
served with toasted baguette & saffron rouille

2 bulbs of fennel (reserve the fronds), roughly chopped
200mls olive oil
2 leeks white and green sections only, roughly chopped
6 shallots, peeled and roughly chopped

5g ginger, peeled
12g sea salt
2 garlic cloves, roughly chopped
1kg roma tomatoes
1kg fish bones and scraps
2 tbsp pastis
1 kaffir lime leaf, chopped
10g thyme
10g fresh parsley, chopped
10g tarragon
2 bay leaves

30g tomato paste
2 pieces of saffron
Juice of 1 lemon
Zest of 1 orange
Salt
Pepper
50g unsalted butter

Prawn Empanadas
300g tiger prawns
10g shallots, finely diced
15g finely chopped fennel
Olive oil
Salt
Pepper
Flat leaf parsley, finely chopped
Wonton skins

NZ green lipped clams
Hokkaido seared scallops
Red snapper

Rouille
3 egg yolks
2g sea salt
Black pepper
Lemon juice
Pinch of saffron
Pinch of cayenne
Finely chopped tarragon
4 garlic cloves, finely grated
200mls olive oil
200mls vegetable oil

Garnish
Fennel Fronds
Sliced leek
Tomatoes Concasse
Purple Cress
Toasted Baguette with rouille
Grilled fennel

1. Heat olive oil and fennel with leeks and shallots without colouring it. 20 min
2. Add salt, pepper, kaffir lime, ginger and cook for 2-3 min. Stir in tomatoes, garlic, fish bones, scraps, herbs and pastis. Cover with 1.5L of water and boil for 1 hr. Skim off the scum when it accumulates. 1hr
3. Add tomato paste and saffron. Reduce liquid to about 1L (30min). Add lemon juice, orange zest and butter. Blend until the sauce is smooth. Press into a sieve. 35min
4. Press through chinois. Place back in clean pot to heat, add butter ready for service 20min

Prawn Empanadas
1. Finely chop shallots, fennel, prawns and parsley. Mix in a bowl with olive oil, salt and pepper. Make mini empanadas with the wonton skins. Refrigerate for service. Blanch before service.
2. Poach clams and empanadas in salted water. Set aside. Salt scallops and sear. Salt & pepper red snapper and sear. 20min

Rouille
1. Whisk egg yolks lemon juice
2. Add salt and pepper, saffron and cayenne
3. Add oil slowly in a steady stream
4. Add tarragon
5. Add garlic, put in squeezy bottle for service

Garnish

Main Course: Beef Bourdelaise
Main Course: Beef Bourdelaise
05 May 2017

Main Course: Beef Bourdelaise

Fillet of beef with Bourdelaise sauce, carrots, kale and fondant potatoes

Fondant Potatoes
5 medium red skin potatoes
75mls chicken stock
2 cloves crushed garlic
150g unsalted butter
2-3 sprigs of thyme
Salt
Pepper

Bourdelaise Sauce
60g shallots
1 sprig of thyme
1 bay leaf
750mls red wine
200mls beef stock

100g beef marrow
1-2 tsp black pepper
4 tsp olive oil
20g unsalted butter
demi glace

Carrot Puree
3 medium orange carrots
Chicken stock
Butter
Cream
Salt
Pepper

Beef
1.5kg beef tenderloin
Olive oil
20g butter
Salt
Pepper
15g butter

Garnish
Crispy Kale
Carrot puree
Baby oyster mushrooms
Chervil
Fondant potatoes

Fondant Potatoes
1. Ball the potatoes into oval shapes
2. Heat the butter over a medium heat
3. When the butter foams slightly, add potatoes, stock thyme and garlic.
4. Reduce until soft and cooked

Bourdelaise Sauce
1. Dice bone marrow and poach in salted water
2. Finely mince the shallots
3. Heat oil and butter and sweat shallots
4. Add pepper, thyme and bay leaf
5. Add red wine and flambe. Reduce the mixture by half
6. Add red wine shallot reduction with beef stock and infuse. Skim sauce and after 30min remove from heat.
7. Blend in bone marrow, strain and cool

Carrot Puree
1. Cut peeled carrots into cubes and cook in butter
2. Add stock and reduce until carrots are soft
3. Blend until pureed
4. Strain and add salt and cream

Beef
1. Tie the tenderloin with string
2. Salt the tenderloin and place in a pan with the oil. Sear until brown and glaze.
3. Place in oven until medium rare

Garnish 

Dessert: Peach Melba
Dessert: Peach Melba
05 May 2017

Dessert: Peach Melba

Grilled and poached white peaches, raspberry meringue, vanilla gelato and almond lace

Peach Melba
8 medium firm white peaches
250mls water
300g white caster sugar
1 orange, zest
1 vanilla bean

Almond Lace Cookies
115g unsalted butter
100g brown sugar
8g plain flour
115g almond meal
2tblsp whole milk
Pinch of salt
¼ tsp almond extract

Raspberry Meringue
3 large egg whites
150g caster sugar
3 tbsp raspberry jam, strained
Colouring

Vanilla Gelato

Grilled Peach Gel
White Peaches, sliced
Unsalted butter
Icing sugar
300g juice to 2g agar agar

Raspberry Puree
Raspberries
Caster Sugar
Lime juice

Garnish
Flower
Sorrel
Green leaf
Crushed Meringue Kisses

Poached White Peaches
1. In a medium pot, boil water
2. Score the skin of the peaches
3. Blanche the peaches for 30 seconds and place in an ice bath to stop them from cooking
4. Peel the peaches, halve and deseed them
5. Place scored vanilla bean, water, orange zest and sugar in a pot.
6. Poach until the peaches are soft but firm enough to cut
7. Fine strain sugar liquid and strain
8. Reduce the liquid for garnishing

Almond Lace Cookies
1. Heat oven to 175’C
2. Melt the butter in a saucepan, add sugar, salt, flour and whisk continuously until the sugar is dissolved
3. Whisk in the almonds and the milk and stir until cool
4. Place teaspoons of the cooled batter on a non-stick tray
5. Bake for 5-7 minutes until brown.
6. Allow to cool until firm then transfer them to a cooling rack until crisp.

Raspberry Meringue
1. Heat oven to 100’C
2. Beat egg whites until soft peaks form
3. Add sugar gradually and whisk well until all sugar has been incorporated
4. Whisk until firm peaks form
5. Add strained jam and mix
6. Place in a piping bag with plain nozzle and pipe kisses about 2cm
7. Bake in the oven for 45 minutes
8. Allow to cool

Vanilla Gelato

Grilled Peach Gel
1. Slice peaches about 1cm thick
2. Butter and grill both sides
3. Allow to cool slightly before blending with sugar
4. Strain
5. Place on a low heat and reduce by half
6. Add in agar agar and set
7. Blend and place in squeezy bottle

Raspberry Puree
1. Reduce raspberries with sugar
2. Blend and strain
3. Place in squeezy bottle

Garnish
 

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Entrée:
Bouillabaisse
Seared scallop, red snapper and NZ clams and prawn empanadas in a tomato fish broth
served with toasted baguette & saffron rouill

Main Course:
Beef Bourdelaise
Fillet of beef with Bourdelaise sauce, carrots, kale and fondant potatoes

Dessert:
Peach Melba
Grilled and poached white peaches, raspberry meringue, vanilla gelato and almond lace

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