Ball lifestyle mag coverSeared scallop, pork belly, asparagus and pickled fennel

 

Asparagus

1-2 spears pp, trimmed

200 gm roasted pork belly either roasted by you or from your favourite Chinese restaurant cut into 4cm cubes

8 scallops trimmed of tough tendon

Micro beet leaves to garnish


Pickled fennel

1 cup white wine vinegar

1 cup water

1/4 cup sugar

2 tablespoons coarse salt

1 tsp turmeric

1 fennel bulb, shaved or thinly sliced

 

METHOD

Boil vinegar, sugar, salt, & turmeric to dissolve the sugar and salt.  Then pour into a large bowl, and allow to cool for 5 minutes.  Whilst the mixture is still warm, add fennel.  Allow to steep for 20 minutes.  Drain, and use.


Prawn bourbon butter

500 gm butter

250 gm prawn shells, toasted

Zest from ½ orange

½ vanilla bean, halved and scraped

1 Thai chili sliced

8 gm black peppercorns

8 gm cup fennel seeds

70 ml bourbon

Salt, to taste

 

On low heat, melt butter, add all ingredients besides bourbon, and continue to cook on low for 20 minutes until flavours are incorporated into the butter. Season with salt.

Pull off heat and add bourbon. Strain through a fine mesh sieve. Season to taste.

Can be frozen for another time

 

To plate

Heat cubed pork in oven or grill til crisp, sear scallops for about 30 seconds each side and remove from pan to finish heating through.

Place pork on plate lay cooked asparagus over pork layer with scallops then pour over warmed bourbon butter and garnish with beet leaves


2 Pork shoulder scallop prawn bourbon butterCouverture delice, hazelnut praline crisp, peanut cloud, glazed orange


Salted caramel

125g of sugar

25ml of water

75ml of cream

75g of salted butter


The Delice

50g of egg yolk

25g of sugar

125ml of milk

125ml of whipping cream

175g of dark chocolate

75ml of whipping cream

 

For the chocolate delice, melt the chocolate in a bain marie. Cream the egg and sugar together in a large bowl

In a pan, boil the cream and the milk together and pour onto the egg mixture. Return to the heat and cook until thickened, or until the mixture

coats the back of a spoon (80˚C)

Whip 75g of whipping cream to soft peaks. Place the chocolate into a blender and blitz, slowly add the warm custard mix until all is incorporated and smooth. Pour the mix into a clean bowl. Allow to cool slightly before folding in the whipped cream. Pour half way up into the moulds

Make a well in the middle of each delice fill with a ball of salted caramel. Fill the moulds the rest of the way up with the delice mixture and leave to set in the fridge


 Salt flakes and Hazelnut wafers

1 cup sugar

1/3 cup water

1/8 tsp cream of tartar

½ cup finely ground toasted hazelnuts

Salt flakes for sprinkling on the wafer

 

Preheat the oven to 170⁰

 

Line a baking tray with baking paper, foil, or a silicone mat. Set aside.

In a heavy small saucepan over moderate heat, stir together the sugar, water, and the cream of tartar. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down sides of the pan with a wet pastry brush, until syrup turns golden caramel in colour. Pour the caramel onto the prepared baking pan and let cool completely.

Break the caramel into 1-inch pieces and grind in a food processor to the consistency of granular sugar. Stir in the ground nuts.

Reline the baking tray with baking paper, foil, or a silicone mat. Spread the caramel mixture very thinly inside a square cookie cutter placed on the prepared baking sheet. Gently lift the cookie cutter and repeat until you have 8-10 squares. Carefully place the sheet in the oven to melt the caramel, for about 3-4 minutes. Remove from the oven. Immediately, sprinkle each square with the salt flakes.


 

White Chocolate ganache

100ml cream

50 gm white couverture chocolate

Bring cream to boil, throw in chocolate, and stir until melted and ganache smooth

Place in piping bag or a squirty bottle


Peanut cloud

2tbs smooth peanut butter

6 tbs Zorbit (tapioca maltodextrin)

Whisk the peanut butter and zorbit till light and fluffy, push through sieve


Glazed orange

Make a caramel, dilute with a little brandy

Pour over orange segments and leave to dissolve and marinate.


IMG_1836Orange gel

200 ml orange juice

Warm together with 4 gm agar agar, bring to boil and cool in container overnight

Pour gel into blender and blitz til smooth, put into squirty bottle and set aside

 

Assemble as per photo

 

 

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