Coconut & kaffir lime noodles:
Crack coconut and drain juice, reserving 300ml.
Scoop out flesh and dice for salad.
Mix coconut cream and juice.
Add Iota, agar agar and kaffir lime leaves.
Pour into a high speed blender and process until agar agar and Iota have dissolved.
Add palm sugar.
Pour into a pot and bring to the boil over a medium heat, stirring continuously.
Add fish sauce to taste.
Fill a large syringe with mixture. Inject into a 1.5 metre plastic hose/tubing (5mm in diameter). • Place tubing/hose into a bowl of ice until required
Five spice marshmellow:
In a heavy bottom pan, bring isomalt, sugar, glucose and water to the boil.
Take mixture to hard ball stage (121-130˚C).
Fit the Kitchen Aid mixer with the paddle attachment. Set to low speed, drizzle in syrup while mixing. Turn speed up and beat until mixture fluffs. Add salt and five spice powder, continue to beat until slightly warm (about 10 minutes all up).
Pour into an oiled tray. Cool overnight before cutting.
Bring isomalt and sugar to a light caramel
Add chilli and crushed peanuts
Stir off the heat, add ground seeds and salt. Mix well
Pour onto a tray and cool
Once cooled, process in a spice grinder or Robo Coupe, until you have crumbs
Mix all ingredients until sugar dissolves
Marinate quail overnight
The next day cook quail legs in oil at 130˚C for 1 hour
Place noodles in the centre of a bowl plate
In a pan, sear the quail breast (skin side down). Cook until medium-rare
Add quail leg, deglaze with mari nade and reduce
Make a pile of coconut flesh to one side, then a pile of peanut crumb on the opposite side
Add a piece of marshmallow. Scatter soya beans. Place quail on one side
Garnish with micro purple basil, chives and coriander
Finish with a drizzle of coconut oil – not previously mentioned
Courtesy of Michael Meredith at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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