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#artisankitchennz
Palmerston North, Manawatu
Est. 2017

Cooking Demo

Ladies Morning Out

 

 

Citrus cured Marlborough Salmon

Citrus salsa, mascarpone, orange gel

 

Cured Salmon

Serves 4

 

300-400g of fresh Salmon fillet (skinless boneless)

1 cup sea salt

2 cups cane sugar

Zest from 1 lime, lemon & orange

1 vanilla pod (cut & scraped)

 

place the salt, sugar, zest and vanilla scraping into a food processor and blend until combined.

On a flat surface lay out a piece of plastic wrap sprinkle half the salt mixture evenly onto the plastic wrap the same size of the salmon fillet

Place the fillet on top of the mixture and sprinkle the remaining cure mix over the top.

Pull the sides of plastic wrap over salmon nice and tight to keep all the juices inside.

Place into the refrigerator for 6 to 12 hour, over night is good.

 

 

Citrus Salsa

Half of small red onion

1 lemon

2 oranges

1 lime

 

Finely dice the red onion, peel the fruit removing all the white pith also, remove the segments using a small knife, cut into small cubes.

Combine the all the ingredients together, place in the refrigerator until required.

 

Orange Gel

 

200 ml fresh orange juice

2g agar agar

 

Bring the orange juice to the boil, whisk in the agar until dissolved

Pour mixture into small bowl and allow to cool/set in refrigerator.

Once set place into bar blender and puree until smooth, store plastic squirty bottle or disposable pipping bag until required 

 

Smoked Cambridge Duck

Goats cheese, wild rocket, poached pear, candied walnut

rosemary caramel dressing

 

Smoked Duck Breast

 

For the brine:

1 litre of water

1 cup sea salt

1 cup soft brown sugar

1 cinnamon stick

Juice and zest of 1 orange

 

Olive oil

Manuka wood chips

Smoker box

 

Place all the ingredients into a pot and bring to a boil to dissolve the salt & sugar.

Allow to cool.

 

Trim off excess fat of the duck breasts and score the skin with a sharp knife

Place the duck into the brine for 12 to 24 hours

 

Remove from the brine and wash off under cold water, dry with a paper towel then rub the breast in a little olive oil.

Line a smoker box with foil and sprinkle in manuka wood chips and dampen with a little water (a spray bottle works well)

Place the duck onto a wire rack and put into the smoker box over the top of the wood chips, put the lid on and place over a medium heat and lightly smoke the duck for 5 to 8 minutes.

 

Remove the duck from the smoke box and finish cooking in the oven @180c for 5 to 6 minutes or until medium rare.

 

Candied walnuts

 

1 cup of walnut halves

400g cane sugar

800 ml water

 

Heat the water and sugar in a pot to dissolve the sugar, add the walnuts and gently simmer for an hour or so or until the walnuts are translucent. If the sugar syrup starts to get too thick add a little more water.

 

Drain off the liquid and spread walnuts over a tray and allow the walnuts to air dry for a couple of hours.

 

Deep fry the walnuts @140c for 3 to 5 minutes or until nice and golden, allow to cool completely and keep in an air tight container until required

Poached Pear

 

1 large pear

100g cane sugar

100ml water

Half vanilla pod cut & scraped

 

Peel the pear, top and tail, cut into 4 quarters, remove the core using small sharp knife

Place all ingredients into a small pot and bring to boil, gently simmer for 10 to 15 minutes or until pear is tender but not too soft.

Allow to cool in the liquid, keep in refrigerator until required.

 

 

Goats Cheese Balls

 

 

200g chevre goats cheese

2 tablespoons chopped toasted walnuts

 

Roll the balls into 25g individual balls and toss in the chopped walnut, set aside in the refrigerator until required

 

Rosemary Caramel

 

120g cane sugar

60ml water

2 sticks of rosemary

 

Place the sugar into a small pot, bring to the boil and cook until sugar caramelises, a light caramel colour.

 

Add the rosemary sticks into the caramel, allow to cool for 10 minutes.

 

Add another 100ml of water to the pot and place back on the heat, bring to the boil, then remove from the heat, allow to cool and then strain. Set aside until required.

Vanilla Fromage Blanc

Raspberry compote, brandy snap, pistachio

Fromage Blanc

 

60g mascarpone

40g crème fraiche

1 vanilla bean cut and scraped

50g caster sugar

100ml lightly whipped cream

50g plain sweetened yoghurt

4 pieces muslin cloth, 25cm each

 

Combine mascarpone, crème fraiche, vanilla seeds and sugar.

 

Fold the cream and yoghurt into the mascarpone mix.

 

Divide evenly into 4 portions and spoon into the muslin squares, bring the corners together to form balls and place into refrigerator overnight, allowing balls to become firm.

 

 

Raspberry compote

 

2 cups fresh or frozen raspberries

1 tablespoon lime juice

¼ vanilla bean

40g caster sugar

40ml water

 

Place all ingredients except for the raspberries into a pot and bring to the boil, to dissolve the sugar.

 

Allow to cool completely, before adding the berries. If using frozen berries, ensure the excess liquid is drained off before adding to the mix.

 

 

Glass Biscuit

 

310g butter

310g icing sugar

85g liquid glucose

170g flour

 

Cream butter and icing sugar, mix in the liquid glucose -heating the glucose in the microwave first will make it easier to mix in.

 

Mix through the flour and spread the mix very thinly onto trays with baking paper. 

 

Bake until golden brown, at 180c for approximately 7 minutes. Allow to cool before using.