Balthazar recipes

January 12, 2017

 

 

Tapas:

 

Smoked ham hock terrine with piccallili jar and crusty bread

 

Duo of mixed bruschetta

 

Roasted capsicum & caper

 

Prosciutto, pear and goats cheese

 

 Baked camembert wrapped with pancetta ham served with chili pear jam

 

 

 

 

 

 

 

 

 

Caramel Shallot and Goats cheese tartlet with Wild Berry Gel

 

Ingredients:

 

Tartlet:

 

- 1x 3x3cm Tart Case

 

- 150g Golden French Shallots

 

- 50g unsalted Butter

 

- 50g Brown Sugar

 

- 80g Meredith Valley Goats Curd

 

- Canungra Valley Petit Herbs (Baby Rocket, Baby Coriander)

 

Method:

 

Melt butter in heavy based saucepan, add finely sliced shallots. Once onions are cooked, add brown

 

sugar and cook until caramel sauce consistency. Set aside to cool. Once cooled, add to kitchen

 

blender and blend on low until smooth puree consistency. Add salt and pepper to taste

 

Wild Berry Gel

 

- 400g Fresh Mixed Berries

 

- 5g salt

 

- 50g sugar

 

- 5.5g Agar Agar

 

Method:

 

Heat mixed berries and sugar in saucepan with 50ml water, blend and strain. Add berry liquid back

 

to saucepan and put in low heat until simmering, add Agar agar and stir. Take off heat, pour liquid

 

into large tray and refrigerate for 6 hours. Put set gel into bar blender and blend until smooth fluid gel consistency. Put into sauce bottle.

 

 

 

 

 

 

 

 

SCALLOPS IN KATAIFI PASTRY

 

YUZU PEARL BEURRE BLANC

 

Ingredients

 

1.0 DOZ Scallops Half Shell : Roe Off

 

1.0 punnet Edible Flowers

 

0.2 lt Pauls Thickened Cream

 

1.0 bunch Shallots

 

40.0 g Christine Le Tennier Flavoured Pearls Yuzu

 

200.0 g Antoniou Kataifi Pastry

 

0.2 kg Anchor Butter Unsalted

 

1.0 bunch Carrots Baby

 

1.0 punnet Micro Herbs / Lettuce Mixed

 

1.0 kg Truffles: First Class Fresh

 

Preparation

 

SCALLOPS:

 

1/ Dry scallops on paper towel

 

2/ Separate shredded pastry

 

3/ Wrapped scallops in kataifi pastry

 

SAUCE :

 

1/ Bring stock to the boil

 

2/ Add cream and reduce by half

 

3/ Incorporate butter with a whisk

 

4/ Finely slice carrots and shallots

 

5/ Lightly blanch carrots and shallots in boiling water.

 

FINISHING DISH

 

1/ Shallow fry scallops in pastry until golden brown

 

2/ Pour sauce on plate

 

3/ Display carrots and shallots on sauce.

 

4/ Place scallops on sauce .

 

5/ Garnish with yuzu pearl , micro herbs, edible flowers

 

6/ Shaved black truffle on top

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