21 Apr 2016
'Tastes of Japan'
Beetroot, soy, ginger salmon, wasabi mayonnaise, pickled cucumber, enoki mushroom and watercress jelly.
All my favourite taste of Japan. This is my modern fusion Asian dish, keeping to its healthy style and theme, it has a delicate light appearance but bold in flavor, from the slow sous vide salmon at 55*c marinaded and cooked in beetroot, soy and ginger giving the salmon a light texture and bold flavor, accompanied by the heated wasabi mayonnaise and variations of pickles, chard cucumber then a pallet cleansing jelly made from watercress and cucumber.
1 whole Beetroot
1 whole Cucumber
1 bunch watercress
1 punnet of enoki mushroom
2 cloves garlic
1 thumb size of ginger
2 spring onion
1 large lemon
100mls olive oil
1 tsp of mustard
100mls soy sauce
50mls fish sauce
100mls whitewine vinegar
2 tsp sesame oil
1 tube of wasabi paste
2 whole staranise
3 cardamom pods
2 tbs sugar
50g panco breadcrumbs
1 sachet gelatin powder or 2 sheets
5g fresh dill
5g fresh mustard cress
seasoning i.e salt and pepper.
1. First start by cleaning up the salmon fillet, remove the skin and trim up the belly side slightly.
Finely grate beetroot into a bowl ensuring to keep all the pulp and juice, then grate in garlic, ginger, and finely sliced spring onion. Add your soy sauce, 1 tbs of sesame oil and all the fish sauce. Add your salmon and make sure to thoroughly get all the marinade in and around the fillet, add a little salt and pepper but keeping in mind that the soy sauce and fish sauce are already salty.
Place all the marinade and salmon into and sous vide bag, tightly seal and sous vide in a waterbath at 54°c for 20 - 30 minutes.
If you don't have any sousvide equipment not to worry, marinade the salmon in a container in the fridge for over an hour, 24 hrs is much better so preparing the salmon a day in advance is good.
Then when you're ready to cook the salmon just place all the salmon and marinade into a sauce pan and cook on a very low heat, making sure to turn the salmon every 4 mins, depending on how much liquid is the container , you may need to add a touch of stock not too much maybe around 100mls. When the salmon is half way cooked remove from the heat and cover, allow it to rest and the residual heat to carry on the cooking process, this will ensure a perfectly cooked piece of salmon.
2. Next is to make the pickle liquor, in a sauce pan bring to the boil the white wine vinegar, the other tbs of sesame oil, olive oil, star anise, cardamom pods, 2tbs sugar and 2 tbs salt.
Using a mandolin slicer, slice half the cucumber and the whole carrot into thin ribbon like pieces. Remove the boiled pickle liquor mixture from the heat and add your carrot and cucumber ribbons cover the pot and allow to cool.
3. Now to make the jelly , using the philips juicer juice the watercress, a little ginger and the rest of the cucumber together, add a 1 tbs sugar, lemon juice and salt to taste.
In tepid water hydrate the gelatin powder or sheets and add to the watercress mixture and stir over a medium heat until all the gelatine a has disolved , strain through a cloth and fine sieve to remove any residual pulp. Place in a small container so that the jelly mixture width is around 1/2 inch in thickness and allow to set in the fridge or blast chiller.
4. Now for the wasabi mayonaise, In a separate bowl add the remaining egg but this time just the yolk, a tsp of dijon or english mustard, all the wasabi sachet or just half depending on how hot you like it, and slowly add olive oil ensuring to whisk thoroughly, when a mayonnaise consistency has formed check seasoning and add the juice of half a lemon.
5. Now that all our components are almost ready , our salmon is cooking , the pickles are done and the jelly is setting. It's time to finish up the last components and get everything ready for plating.
Gather together tree bowls, in one bowl whisk 1 egg , the other place in flour and the third bowl place your panco breadcrumbs. Take your pickled carrot ribbon, dip it into the flour then the whisked egg and then into the panco repeat until all the carrot ribbons are breaded, then heat the Philips air fryer at 180°c place the breaded carrot ribbons into the basket and cook for about 10 mins or until golden brown.
6. Now you're ready to plate , take your desired plate, If you have, a darker coloured plate would really help the colours of this dish stand out.
First start by placing a good heaped tbs of the wasabi mayo slightly off centre, and using a spoon or small spatular swipe the mayo using the edge and shape of the plate as a guide.
Take the salmon fillet and delicately split it into two halves, revealing the translucent pink center and then stand up each piece either side of the wasabi mayo.
Around the salmon delicately and artistically place the cucumber ribbons and watercress jelly.
Add one or two of the crispy breaded carrot ribbons and garnish with dill and mustard cress, drissle a little of the salmon and beetroot liquid around the salmon.
And Voilà!!! Your beautiful creation is finished , crack open a good fruity white wine , and watch as your guest enjoy !
21 Apr 2016
Ginger, lemon panacotta, coconut, textures of raspberries, meringue.
This is my Asian inspired panacotta, made with semi skimmed milk and coconut infused with cardamon, lemon and ginger, topped with textures of raspberries, lemon curd, dolop of meringue and basil leaves.
thumb size piece of ginger
300mls coconut cream
1 egg white
200g caster sugar
2 heaped tbs honey
1 punnet raspberries
1 gelatin sachet
1 tbs cardamom pods
tbs of cider vinegar
1. First start by juicing the ginger, using the Philips juicer and set aside in a bowl. In the same bowl add the zest of two lemons and set aside the juice, note (if you add the juice straight away to the panacotta mix it will curdle). Then add the coconut cream and bring to a simmer on a medium heat. Allow to simmer for 15 mins so all the flavors infuse. Mix together the lemon juice and honey and warm slightly make sure all has incorporated together then add to the coconut mixture.
2. Hydrate the gelatine in a little tepid water , remove the coconut and ginger mixture from the heat , and whisk in the gelatine and add the milk.
Strain through a fine sieve and poor into your desired dishes/bowl and allow to set in the fridge.
3. Heat together sugar and water to around 115°c to form a sugar syrup,
Whisk the egg whites to a soft peak and slowly add the the hot sugar syrup bit by bit. turn your mixer to a medium speed or if you're doing it free hand don't whisk too fast keep it at a moderate speed, continue to whisk until the meringue starts to cool down and becomes thick like marshmallow.
Toast cardamom pods in hot pan to allow the spice to open up and release it's natural oils, slightly cool and then blitz to a fine powder.
Dust in the cademon powder to your meringue mixture using a sieve and fold it in using a spoon.
4. Take the raspberries and spilt them into 3 equal piles. The first pile season with sugar and a pinch of salt and a tbs of cider vinegar, set aside and allow to infuse.
With the other pile heat up a pan and add sugar, when the sugar starts to become caramel add the raspberries and a 100mls of water and allow to thicken slightly so that the raspberries naturally break apart and form a type of compot. Set aside and allow to cool.
The last pile leave as it is fresh and natural.
5. Now to plate , take out your panacotta from the fridge and on the top of the panacotta start to layer on some of all the raspberry mixtures and a dolop of the cardamom meringue then a few sprigs of basil which will add a nice aromatic freshness.
For an added texture crumble on toasted grenola or crumbled biscuit.