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Chui Lee Luk joins Guillaume Brahimi
Mix a 100ml strong white chicken stock with 1 tablespoon of glutinous rice wine, puree together with ½ an avocado.
Season with salt and white pepper as desired. This must be used within a couple of hour otherwise it will oxidise and go brown.
The custard comprises beating a whole 60g egg with 90g eggplant puree (this is made by placing eggplant in pan with oil and frying until golden brown, finish in oven at 200 degs C until cooked through, press and drain whilst letting it cool, puree and pass through a sieve). The mixture is seasoned with 30g of champagne, a little mirin to add sweetness, salt and white pepper.
Beat eggs and pass through a sieve to ensure there’s not foam or albumen.
Combine with eggplant puree and champagne. Season with champagne, extra virgin olive oil, mirin, salt and white pepper.
Place spoonful into plastic wrap and twist to form a little ball, tie with string or twist plastic into a knot. Drop into water just below simmering point and poach approx 5 min until set. It’s unwrapped then place onto the salad arrangement when required.
Size of the balls you make will determine yield, pay attention to the proportion of egg, eggplant and champagne to ensure the mixture sets.
This is best made in large quantities ie 1kg raw spanner crab meat is processed with 2 whole eggs then 100g of cream is folded through, the mixture seasoned with noilly prat, salt and white pepper.
Again place spoonfuls in plastic wrap and poach for approximately 5 minutes.
This is a play on the traditional boudin blanc.
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