Try this impressive starter recipe by Corey Lee, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Sauté anchovies and garlic in sesame and canola oil over medium heat until well caramelised.
Add all ingredients except gelling agents.
Simmer on low heat, skimming, for approximately 20 minutes, or until flavor has plateaued.
Strain through a towel.
Add agar agar to .3% x final yield and bring to a boil while whisking to hydrate.
Take off heat and add hydrated gelatin at a ratio of 4 sheets/500g of liquid.
Place a small amount of liquid in a sphere tray with 2 halves of peanut in each. Allow to set.
Add liquid to fill mould. Allow to set.
Lily Bulb Puree:
Combine all ingredients except gelling agents. Cryovac on highest setting.
Cook for 30 minutes at 85°C.
Open the bag, hydrate with gellan to 0.8% and add sodium hexametaphosphate.
Add the calcium lactate and allow to cool.
Cut daikon into 1cm planks.
Cut serrano chillis into fine, thin rings.
Cut burdock into 15cm sections.
Combine water, sugar, and vinegar. Bring to boil.
Cool to room temperature.
Pour over to cover daikon and burdock, separately.
Add enough liquid to cover chillis. Bring back to a boil.
Store the pickles for 1 week.
Cut daikon into dice.
Cut burdock into allumettes/matchsticks.
Caramelised Anchovy Garnish:
Reduce vinegar and sugar to a gastrique. Cool to tepid.
Add tamari, water, cayenne, chilli and sesame seeds.
Sauté anchovies with a clove of garlic and toss in the glaze.
Unmould the spheres. Place a dollop of purée to hold it in place.
Garnish with pickles, red chilli curls, coriander, raw lily bulbs and caramelised anchovies.
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