Ladies Morning Out
Citrus cured Marlborough Salmon
Citrus salsa, mascarpone, orange gel
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.
Half of small red onion
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.
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
Manuka wood chips
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.
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
1 large pear
100g cane sugar
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
120g cane sugar
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
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.
2 cups fresh or frozen raspberries
1 tablespoon lime juice
¼ vanilla bean
40g caster sugar
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.
310g icing sugar
85g liquid glucose
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.