Brent Savage's book "Bentley" is a great cookbook filled with contemperary recipes. It is reasonably easy to use. One of my favorite recipes from this book is the Seared Tuna. The smoked potatoes really lifts this course, and gives it another dimension. Ingredients: Tonka Bean Mayonnaise 1 Egg yolk 10 g Dijon mustard 2 tsp Lemon juice 2 tsp White wine vinegar 1 Tonka bean, finely grated Sea salt flakes 2 tsp Pernod Ricard or other pastis Whisk together the egg yolk, mustard, lemon juice, vinegar, tonka bean and a pinch of salt in a bowl until thick and glossy. While whisking continuously, slowly drizzle in the oil and continue to whisk until thick and emulsified. Stir in the Pernod. Transfer to a 500 ml (2 cup) cream canister and charge once. Set aside. Bring to room temperature before serving. Smoked Potato 5 large Desiree potatoes, unpeeled 50 ml Olive oil, plus extra for serving Sea salt flakes 30 g Smoking chips Preheat the oven to 315F. Drizzle the potatoes with the oil and season with salt. Wrap each in foil and bake for 40 minutes or until cooked through. Remove from oven and allow to cool. Halve the potatoes lengthways. Using a tall 1 1/4 inch round cutter, cut 2 cylinders from each half. Choose the best 18 cylinders and discard the off-cuts. Place the smoking chips in the bottom half of a steamer and the potato rounds in the top half. Place over high heat and once smoke appears, remove from the heat. Stand for 8 minutes or until the smoke has evaporated. Remove the potato and set aside. When ready to serve, warm the potato in the oven, the drizzle with the oil. Jamon Crumbs 20 ml O(live oil 2 Shallots, finely diced 1 Garlic clove, chopped 100g Jamon iberico, finely diced 200g Fresh breadcrumbs 1/2 bunch flat-leaf parsley, finely chopped 1/2 bunch chives, finely chopped Heat the oil in a large frying pan over medium heat. Add the shallots, garlic and jamon and cook for 10 minutes or until golden or crisp. Add the breadcrumbs until crisp. Allow to cool, then stir through the herbs. Set aside Tuna 6 x 180g pieces of Tuna Fillet Sea salt and freshly ground black pepper Remove any bloodline from the tuna and season with salt and pepper. Heat a frying pan over high heat. Once the pan is very hot, add the tuna and cook for 2 minutes. Turn the tuna, reduce the heat to medium and cook for another 2 minutes. Remove from the pan and rest in a warm place. Halve lengthways and serve immediately. Presentation
Place the tuna in the center of 6 plates. Arrange 3 smoked potato rounds around the tuna. Place a generous spoonful of Jamon crumbs beside the tuna and pipe the mayonnaise beside. Serves 6.
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Cooking at home
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