Mark best s recipes. Sea Biscuit

Transcription

1 Mark best s recipes Sea Biscuit

2 Sea Biscuit SERVES Ingredients Sour Dough 400g rye flour, freshly milled 450ml water Rye Cracker 350g rye flour, freshly milled 400g rye starter 10g salt Oyster Emulsion 200g sourdough bread, crust removed 6 oysters, with juice 15g capers 20g lemon juice 200g grapeseed oil Pepper mix Equal parts: black pepper, long pepper, pink peppercorns ¼ weight: Szechuan pepper, native pepper Cured Salmon 2 cleaned salmon fillets, skin on 160g fine sea salt 90g caster sugar wood chips brown sugar 90g pepper mix Burnt Dill 1 bunch of dill Method Sour Dough Before commencing the rye starter, it is important that all storage containers and utensils used in its preparation are sanitised. This will allow the starter the greatest chance of success and decrease the likelihood of any mould forming. Day 1 Combine 250g of freshly milled rye flour with 250mL of filtered water. The freshly milled rye flour will be markedly more active than rye flour, which has been milled days or weeks before. Place in a sanitised container, cover with cling wrap and poke a few holes in the top. The container should be large enough to allow for a substantial increase in volume. Store in a cool, dry location, approximately 17C. Day 2-4 There should already be noticeable activity within the starter. Combine 150g of freshly milled rye flour with 200g of filtered water. Incorporate into the starter. Scrape down the sides of the container and wipe clean. This will double in volume. Repeat process over the next two days. Day 5 There should be a sour smell developing in the starter and a large amount of activity. At this stage the starter is ready to be used. Once a portion of the starter is removed, it will need to be fed with the same amount that has been removed, at a ratio of 1:1, rye flour to filter water. On days the starter is not being used, a small portion should be discarded and the starter replenished to ensure it stays healthy and well-fed. The longer the starter is kept alive and active, the better the flavour development and the more stable it will become. The starter is best stored in cool, dry conditions. Rye Cracker Place flour, salt and starter in a bowl and combine until a dough forms. Divide into three and wrap each individually in cling film. Rest the dough in the fridge for 24 hours. The following day, remove the dough from the fridge half an hour before rolling to allow it to come to room temperature. Using a pasta machine, roll the dough to 1mm thickness. When rolling, if dough starts to stick, use a small amount of baker s flour, ensuring not to work the flour into the dough. Use the width of the pasta machine as a guide for the length of the biscuit. Once the dough is rolled, carefully tear into 4cm wide pieces and lay onto a lined baking tray. Bake for 12 minutes at 150C, turning trays halfway through baking to ensure an even colour. Oyster Emulsion Soak the sourdough in 1L of water for 30 minutes. Squeeze dry. Blend the soaked sourdough, oysters, capers and lemon juice in vita-prep until smooth. While blending on low speed, slowly pour in grape seed oil until emulsified. Pass the mixture through a fine sieve and store in fridge in airtight container. Cured Salmon Begin 5 days ahead. Place the pepper mix into a fry pan on a high heat until they

3 Sea Biscuit become aromatic. Blend in a spice grinder. Cover your work surface with cling film and place the salmon fillets, skin side down, next to each other. Gently rub the pepper mix onto the flesh side of each salmon fillet. Combine salt and sugar and spread over the top of the pepper mix. Carefully place the second salmon fillet on top of the first, flesh side together. Press down gently. Using the cling film, tightly wrap the salmon fillets together. Place on a large tray to support the fish and place in refrigerator. Cure in the fridge for 4 days, turning fish over daily. On the 4th day, gently rinse the cure off each fillet under cold running water. Pat the fish dry with paper towel. Place the fillets, flesh side up onto a wire rack on a tray and put on the top rack of a cold oven. Leave oven door open. Cut a piece of foil into a 15cm square. Fold it onto itself and form into a well to hold the brown sugar. Place it into the centre of a fry pan and surround with wood chips. Place the fry pan on a high heat and allow the wood chips to catch on fire. This will take around 3 minutes. Once the wood chips alight, carefully shake pan to disperse wood chips and allow even burning. Once all wood chips have caught alight, using another pan the same size, carefully snuff out the flames. Place the pans inside the oven on the bottom shelf, remove the top fry pan and quickly close the oven door, trapping the smoke inside. Leave for 5 minutes or until all the smoke has dissipated. Repeat the smoking process three times. Once the cured salmon has been smoked, seal in a vacuum bag for 1 day to allow the smoke to penetrate into the fish. Once the cured salmon has been smoked, place the fillets back together and tightly wrap with cling film. Rest for 1 day to allow the smoke to penetrate the fish. Burnt Dill Pick dill into nice stems, approximately 5cm long. Line a heavy tray with baking paper and carefully lay dill flat onto tray. Place another piece of baking paper onto the dill and carefully position another heavy tray on top of the other. Bake for 15 minutes at 250C. Once out of oven, immediately remove the top tray. This will stop the dill from overburning and becoming bitter. Store in an airtight container for up to a week. To serve Place three large dots of oyster emulsion onto the rye cracker. Using a very sharp knife, cut. Carefully drape over the oyster emulsion dots. Finish with once piece of dill.

4 Mark best s recipes Paroo Kangaroo with Beetroot and Radicchio Kimchi

5 Paroo Kangaroo with Beetroot and Radicchio Kimchi SERVES 4 Ingredients Fermented Radicchio 3 heads radicchio lettuce Salt Radicchio Kimchi Fermented radicchio 200g daikon radish 1 red chilli 1 green chilli 1 garlic glove 150g nashi pear 3 spring onion 40g honey 1l water Beetroot Jerky 10 large beetroot 1 tsp liquorice powder (ground turkish peber lollies) 1 star anise Paroo Kangaroo 500g Paroo Kangaroo Striploin Salt Cocoa Powder Method Fermented Radicchio Remove the outer leaves from radicchio lettuce, wash and dry well. Finely shred the leaves and place in vacuum bag. Add in 2% salt to the weight of the leaves. Vacuum seal the bag, removing all air. Store at room temperature for 7 days. During the 7 days, observe the radicchio. If the vacuum bag starts to expand, transfer the fermenting radicchio to a new vacuum bag, reseal, removing all air and continue fermenting for the remaining days. This may need to be done several times. After the 7 days, transfer the fermented radicchio to an air-tight container and store in the fridge. Radicchio Kimchi Remove the green outer leaves from the radicchio and discard. Keep the remainder of radicchio whole, wash and dry well. Place the daikon radish, red chilli, green chilli, garlic clove, nashi pear, spring onion and honey into a food processor and blend to a fine kimchi paste. Place the radicchio lettuce, the kimchi paste, water and 2% salt to the total weight of ingredients into a vacuum bag. Vacuum seal the bag, removing all air. Store at room temperature 7 days. Turn the bag over everyday. During the 7 days, observe the radicchio. If the vacuum bag starts to expand, carefully transfer all ingredients to a new vacuum bag, reseal, removing all air and continue fermenting for the remaining days. This may need to be done several times. After 7 days, remove radicchio heads from the bag. Carefully remove the leaves from the stem, keeping them whole. Lay them flat on a lined baking tray. Dry in an oven at 50C overnight or until leaves are crisp. Beetroot Jerky Peel the beetroot and dice into 1.5cm cubes. Reserve the trimming. Juice the trimming and pass through a fine sieve. Over a medium heat, reduce the juice to half its weight. Once reduced, dissolve in the liquorice powder. Add the beetroot dice into the juice reduction. Simmer over a medium heat until the beetroot just cooked through. Once cooked, remove the beetroot dice from the liquid and set aside. Reduce the remaining liquid to a thick syrup. Remove from heat and return the cooked beetroot dice to the syrup. Stir well, ensuring the beetroot dice are evenly coated in the syrup. Lay the beetroot dice on lined oven trays. Place in oven at 55C for 4 hours. Occasionally toss the dice on the tray to allow for even drying. Beetroot Reduction Peel, chop and juice the beetroots. Pass the juice through a fine sieve. Reduce the juice over medium-low heat with star anise until a syrup consistency. Set aside. Paroo Kangaroo Ensure the striploin is dry and at room temperature. Season generously with salt and roll in cocoa powder, covering all surfaces. Heat vegetable oil in a fry pan until smoking. Sear the striploin on each side for approximately 15 seconds. Place on a wire rack to rest for 10 minutes. During the resting, turn the Kangaroo to allow the juices to evenly distribute through the meat. Before serving, place in a 200C oven for 30 seconds. Cut into 4 equal portions. Serve as per the image.

6 Mark best s recipes Yamba Prawn with Cucumber and Leek Ash

7 Yamba Prawn with Cucumber and Leek Ash serves 6 Ingredients Prawn Oil 4 carrots 2 celery 2 onion 2 punnets cherry tomato 1 piece red chilli 2 cloves garlic 1 piece bayleaf 4kg dried and blended prawn shells 50ml brandy 4L vegetable oil Prawn Mayonnaise 30g egg yolk 170g prawn oil 5g salt 50g verjus Leek Ash 2 leeks To serve 2 Lebanese cucumbers Method Prawns Cut twelve 16x16cm squares of baking paper and lightly oil each one. Dice the prawns and divide evenly among the six squares of paper. Place another square of paper onto the prawns. Using a rolling pin, flatten the prawn to a 2mm thick sheet. On a flat top, or very hot dry fry pan, place each sheet and cook for about 5 seconds, flip over and cook on the other side until opaque, approximately 5 seconds. Prawn Oil Over a medium heat, fry the carrots, celery and onion until brown. Add in the cherry tomato, chilli, garlic and bayleaf and brown for another minute. Add in the prawn shells and continue cooking for another 2-3 minutes until toasted. Deglaze the pan with brandy. Cover the mix with 4l of vegetable oil and bring to a low simmer. Simmer for 1 hour. Remove from heat and allow to sit for 3 hours. Pass through anoil filter. Prawn Mayonnaise Whisk the egg yolk and slowly emulsify in prawn oil. Whisk in the salt, followed by the verjus. Leek Ash Cut the leeks in half, separate into layers and lay out over a flat tray. Place in an oven at 250C for 10 minutes, turn leeks and return to the oven for another 10 minutes. Allow the leeks to cool and blend on high speed to a fine powder. Pass through a fine sieve and store in an airtight container. To serve Using a mandolin, thinly slice the cucumbers. Lay over a plate with a slight overlap, slightly smaller than each prawn sheet. Spread 1 tablespoon of prawn mayonnaise over the cucumber. Remove the baking paper from the prawns and gently lay over the cucumber, completely covering. Dust lightly with leek ash.

8 Mark best s recipes Bass grouper with fish milk, green tomato and potato paper

9 bass grouper & potato paper serves 12 Ingredients Bass grouper 2-3 kg bass grouper, preferably large fish 800g butter 200g white soy Hickory wood chips Fish milk 20g mullet roe 500ml ice water 3g salt Preserved fish bones and trimmings Milk White Soy Xantham Gum Pickled green tomatoes 5 green tomatoes 250 ml verjus Sea parsley oil 500 grams sea parsley Grape seed oil Potato paper 500g desiree potatoes Method Bass grouper Fillet the fish, reserving all the bones and trimmings. Portion fish into 100g pieces. Smoke the fish in a cold smoker for 5 minutes and refrigerate. In a hot pan melt the butter. Once it reaches beurre noisette, remove from heat and whisk in the white soy. Let the mixture cool to room temperature and stick blend to combine. Season the fish with sea salt and place in sous vide bags. Add a good amount of soy butter to each bag and refrigerate. Once the butter has set, seal in the cryo vac machine on full pressure. Cook the fish at 48C for 16 minutes just before serving. Fish milk Combine the salt and ice water. Make a small slit in the mullet roe sacks and massage their contents into the salt water. Gently whisk to separate the smaller membrane from the roe. Leave for three hours to allow the roe to bloom. Strain into an oil filter and let the free water drip away from the roe. Smoke in the cold smoker with the fish for 5 minutes. Shallow fry the bones and trimmings from the fish in very hot pans until golden brown. Drain away the fat. In a sous vide bag combine equal parts of roasted bones and milk. Add 10% of the milk s weight in white soy and seal on full pressure. Cook at 60C for 90 minutes. Pass through a fine chinoise. Discard the bones. Thicken the milk with Xantham gum using a hand blender until the consistency of creme anglaise. To serve, heat the sauce and whisk in mullet roe. Pickled green tomatoes Reduce versus to 65ml. Blow torch the tomatoes to blister the skin. Immediately place in ice water and peel off the skin. Cut each tomato in half, weigh and place in a vacuum seal bag with 18% verjus to the weight of the peeled tomato. Steam the tomatoes at 85C for 8 minutes. Allow to cool for 5 minutes before placing the bag into ice water. Remove from ice water after half an hour and leave for 24 hours before serving to allow flavour to develop. Sea parsley oil Pick the sea parsley and blanch it for three minutes, refresh in ice water. Once fully cooled, drain the parsley and squeeze it firmly in a clean tea towel to remove all excess water. In a vita prep blender combine the parsley and twice the amount of grape seed oil by weight. Blend of the highest speed until the mixture gets hot, and quickly cool in an iced bowl. Drain through an oil filter and preserve the green oil in a small squeeze bottle. Sea banana We use a salty chlorophyllic tasting sea succulent called sea banana on the dish, which adds a nice character. Its picked and washed just before service and kept under a moist cloth. Potato paper Cook the potatoes until tender in salted water. Blend in a medium speed blender until fully smooth. Season with salt to taste and pass through a fine chinoise. Compress the potato puree through the cryovac machine to compress all the air out of the mixture. Spread on nonstick sheets and dehydrate in a dryer. Once the papers are fully dry they should easily detach from the sheets. Break into large pieces and store in an airtight container. Fry in vegetable oil at 160C just before use.