Recipe Archives
The following recipes are available in the archive:
Emu fillet, macadamia and native thyme, braised beetroots, licorice sauce
Jerusalem artichokes mousse, native thyme and tomato coulis, macadamia and native thyme lavoche.
Emu fillet, macadamia and native thyme braised beetroots, licorice sauce
Serves 4
- 640gr emu fan fillet
- 320gr baby beetroots
- 400ml macadamia oil
- 15gr native thyme
- 50gr licorice root
- 100ml balsamic vinegar
- 50gr butter
- 500ml red wine jus
Wash the beetroots. Braise in macadamia oil with thyme at 110°C for 45 minutes.
Melt butter add grated licorice and infuse on low heat for 5 minutes. Add the vinegar, reduce by a quarter, add jus and reduce to a thick consistency. Strain the sauce through a fine sieve. Reserve.
Sear off the emu and cook to rare. Rest for 5 minutes.
On a plate set the beetroots on one side of the plate, sliced meat to the other side and cover with the sauce. Garnish with fresh anisata leaves and licorice stick. Bon Appétit!
Finger lime crème brulée
Serves 8
- 10 egg yolks
- 200gr sugar
- 200ml full cream milk
- 450ml pure cream
- 50gr finger limes pulp
- 50gr cassonade
Whisk sugar in yolks and mix until white. Boil the milk and cream with finger lime pulp; pour on top of the egg mixture while whisking. Reserve overnight in a fridge. Pour into moulds and bake at 100°C for 1 hour and 20 minutes.
To serve caramelize the top with cassonade and serve with seasonal fruits or biscuits of your choice. Bon Appetit!
Jerusalem artichokes mousse, native thyme and tomato coulis, macadamia and native thyme lavoche.
Serves 8
Mousse
- 300gr Jerusalem artichokes
- 150ml full cream milk
- 15oml water
- 5gr f salt
- 2gr ground native pepperleaf
- 3 ½ leaf gelatin
- 200ml pure cream
Coulis
- 15gr golden shallots
- 15gr carrots
- 6gr native thyme
- 10ml f olive oil
- 6gr salt
- 750gr very ripe tomatoes
Lavoche
- 345gr plain flour
- 10gr salt
- 10gr native thyme
- 50gr unsalted butter
- 10ml full cream milk
- 60ml water
- 1 egg
- 50gr macadamia nuts
Cook artichokes in water milk with salt and pepperleaf. Process in a blender; add softened gelatin and soft peak whipped cream when cold. Set in dariole moulds. Reserve in a fridge.
Sweat off small diced vegetables in olive oil. Add diced tomatoes and seasoning, simmer for 25 min stirring frequently. Process in blender and pass through a fine sieve to obtain juices. Reduce down to a syrup consistency and rectify seasoning.
Mix dry ingredients in food processor. Add soft butter, egg, milk and water. Roll dough in fine sheets, cut to desired shape. Brush with water and sprinkle finely chopped macadamia nuts. Bake at 160 until the top of the biscuit is golden brown.
To serve drizzle the coulis on a plate in a grid shape, turn over a mousse on the top left side and garnish with a long triangle of lavoche and chervil for decoration. Bon Appetit!
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