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http://www.lifestylefood.com.au/recipes/17119/anchovy-peanuts-lily-bulb-pickles

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Anchovy, Peanuts, Lily Bulb, Pickles

Try this impressive starter recipe by Corey Lee, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.

Ingredients

  • Anchovy Gelée

  • Lily Bulb Puree

  • Pickles

  • Caramelised Anchovy Garnish

  • Garnish

Method

  • Anchovy Gelée:

  • 1.

    Sauté anchovies and garlic in sesame and canola oil over medium heat until well caramelised.

  • 2.

    Add all ingredients except gelling agents.

  • 3.

    Simmer on low heat, skimming, for approximately 20 minutes, or until flavor has plateaued.

  • 4.

    Strain through a towel.

  • 5.

    Add agar agar to .3% x final yield and bring to a boil while whisking to hydrate.

  • 6.

    Take off heat and add hydrated gelatin at a ratio of 4 sheets/500g of liquid.

  • 7.

    Place a small amount of liquid in a sphere tray with 2 halves of peanut in each. Allow to set.

  • 8.

    Add liquid to fill mould. Allow to set.

  • Lily Bulb Puree:

  • 1.

    Combine all ingredients except gelling agents. Cryovac on highest setting.

  • 2.

    Cook for 30 minutes at 85°C.

  • 3.

    Open the bag, hydrate with gellan to 0.8% and add sodium hexametaphosphate.

  • 4.

    Add the calcium lactate and allow to cool.

  • 5.

    Purée.

  • Pickles:

  • 1.

    Cut daikon into 1cm planks.

  • 2.

    Cut serrano chillis into fine, thin rings.

  • 3.

    Cut burdock into 15cm sections.

  • 4.

    Combine water, sugar, and vinegar. Bring to boil.

  • 5.

    Cool to room temperature.

  • 6.

    Pour over to cover daikon and burdock, separately.

  • 7.

    Add enough liquid to cover chillis. Bring back to a boil.

  • 8.

    Store the pickles for 1 week.

  • 9.

    Cut daikon into dice.

  • 10.

    Cut burdock into allumettes/matchsticks.

  • Caramelised Anchovy Garnish:

  • 1.

    Reduce vinegar and sugar to a gastrique. Cool to tepid.

  • 2.

    Add tamari, water, cayenne, chilli and sesame seeds.

  • 3.

    Sauté anchovies with a clove of garlic and toss in the glaze.

  • To Serve:

  • 1.

    Unmould the spheres. Place a dollop of purée to hold it in place.

  • 2.

    Garnish with pickles, red chilli curls, coriander, raw lily bulbs and caramelised anchovies.

Notes


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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Anchovy, Peanuts, Lily Bulb, Pickles.

 
 

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