Salt & pepper crispy lotus root chips
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| Jennifer Joyce |
(Makes 40-50)
Ingredients
1 lotus root, thinly sliced
1 tablespoon white vinegar
2 tablespoon sea salt
1 teaspoon five spice
Vegetable oil for frying
Method
- Soak the lotus root in water with a tablespoon of white vinegar for 10 minutes. This will keep it from turning brown. Dry on tea towels.
- Heat a wok about 3 inches deep with oil. Heat it until a piece of bread sizzles. Fry the root slices in batches until crispy, about 1 minute. Drain on paper toweling.
- Mix the salt with the five spice and sprinkle over the lotus root. Serve in little bamboo or paper cones.
Wasabi tuna and avocado tartare on sesame cracker
(Makes 24)
Ingredients
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| Wasabi tuna and avocado tartare on sesame crackers. |
50 gyoza or wonton wrappers
Oil for brushing
3 tablespoons black and white sesame seeds
300 g excellent quality tuna (ruby red with little marbling)
2 spring onions, chopped
1 teaspoon wasabi
1 tablespoon mirin
1 tablespoon yuzu or lemon juice
1 avocado, finely diced
15 g chives, finely chopped
Method
- Preheat oven to 200ºC/400ºF. Cut the edges off the gyoza so they are square. Brush on both sides with vegetable oil, stick two together and sprinkle with black and white sesame seeds. Bake for 3 minutes and then remove. They should be bubbly and crisp.
- Mix the spring onions, wasabi, mirin, and yuzu in a bowl. Finely dice the tuna using a very sharp knife and mix with the seasonings, add the avocado and mix again. To serve spoon on top of the crackers and sprinkle with chives and serve.
Croustades with horseradish cream cheese, beetroot & smoked salmon.
(Makes 20)
Ingredients.
10 thin slices of white bread
3 tablespoons olive oil
100 g smoked trout or salmon, cut into strips
1 cooked beetroot, grated
4 spring onions, finely chopped
200 g cream cheese.
2 tablespoon hot horseradish, grated
Chives to garnish, chopped
Salt
Pepper.
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| Croustades with horseradish cream cheese, beetroot & smoked salmon |
Method
- Preheat oven to 180ºC. Take the pack of almon and spread the beetroot over the opened flat pack. Keeping the cardboard on the back in place. Cover and regrigerate for 1 hour. Scrape the beetroot off and wipe with paper towels. Cut into half inch thin slices and set aside.
- Cut 2 1/2 inch circles in the bread using a pastry ring or small glass. Flatten each circle with a rolling pin on both sides, brush with olive oil and season. Press the bread into a mini muffin tin and bake for 6-8 minutes until golden. Let cool on a baking rack.
- In a samll bowl mix the cream cheese, lemon zest, horseradish, spring onions, and seasoning. Spoon a teaspoon of the filling in the croustades and then top with a rolled piece of the fish. Garnish with chopped chives.
- The croustades can be frozen for up to one month. Thaw in the fridge and toast again in a preheated 200ºC oven for 2 minutes.
Beef carpaccio rolls with parmesan, rocket & lemon aioli.
(makes 24)
Ingredients:
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| Beef carpaccio rolls with parmesan, rocket & lemon aioli |
2 teaspoons sugar.
2 teaspoons olive oil.
Salt.
Pepper.
5 tablespoons good quality mayonnaise.
1 teaspoon Worcestershire sauce.
2 teaspoons lemon juice.
50 g Parmesan cheese, shaved.
6 spring onions, julienned.
10 g chives.
150 g wild rocket leaves.
Method.
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| Beef carpaccio with crispy lotus root chips |
- Rub the steaks with the oil, sugar and some salt and pepper. Heat and non-stick pan until smoking hot and sear until blackened on both sides, about 2 minutes each. Remove from the pan, wrap in cling film and place in the freezer for 30 minutes. It should be just starting to freeze but not frozen. Thinly slice using a very sharp knife.
- Mix the mayonnaise with the lemon, Worcestershire sauce and some salt and pepper. Smear the end of each slice of beef with a little mayonnaise and then add some Parmesan, rocket leaves and a few chives.
- Roll up so the meat becomes a small band around the centre. Scatter any remaining Parmesan over the top.
Teriyaki chicken meatballs
(Serves 4)
Ingredients
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| Teriyaki chicken meatballs |
100 ml mirin (rise wine)
3 tablespoons soy sauce
1 lemon, zest and juice
3 tablespoons castor sugar
500 g boneless chicken thighs
2 shallots, finely chopped
1 carrot, peeled and cut into chunks
1 tablespoon vegetable oil
Method
- Preheat oven to 200ºC. Place the shallots and carrots in the food processor and pulse until fine. Add the chicken thighs, lemon and 1 teaspoon of the soy sauce. Keep pulsing until it is minced.
- Roll into 3 cm balls and place on a baking tray. Pour the oil over and toss around so they are coated. Season and bake for 10 minutes until they are golden.
- While they are baking, bring the mirin, lemon juice, remaining soy and sugar to a boil. Simmer until syrupy about 5 minutes and then remove from the heat.
- When the meatballs are done, remove from oven and pour the teriyaki over. Coat evenly and serve on a platter with toothpicks.
