Seared Spring Bay scallops, red cooked Wagyu brisket Vietnamese salad, kaffir lime leaf and lemongrass foam

For The Brisket

1. Combine in a 10 LT pot the water, ginger, garlic, chilli{split with seeds} spring onions, oranges{halved} and the aromatics.
2. Add the light soy, mushroom soy Shoa xing wine and palm sugar.
3. Bring to the boil, reduce temperature and simmer for 45 mins.
4. Remove ‘scum’ that forms on top of the stock, remove from heat and cool slightly.
5. Place brisket into a deep braising pan, carefully ladel master stock over brisket until completely covered.
6. Cover with silicone paper, weight down with fitting tray and cover with aluminum foil
7. Place in a slow oven {90 degrees Celsius} and ‘cook’ for approximately 8 hours or until brisket is tender.
8. {If you are brave the best time to braise the brisket is over night!}
9. Remove foil and let the brisket cool in master stock.
10. Carefully remove brisket from master stock and press between two trays which are weighted down from above. Refrigerate over night, strain remaining stock and reserve.
11. {The master stock can be kept for many months, just remember to boil it up at least once every 2 weeks and keep refrigerated. There are some Chinese master stocks being used today that are decades old!}
12. The brisket can now be trimmed and portioned into pieces approximately 12cm by 5cm.
13. Any remaining brisket can be used for soups, risotto, cassoulet etc. and will keep in the refrigerator for at least 5 days.

For the Foam

1. N.B You will need a cream gun/charger for the foam
2. Combine all ingredients apart from the spinach water in a large pot
3. Bring up to a gentle simmer, reduce heat and infuse the coconut cream for 30 minutes
4. Remove from heat, adjust seasoning and stand until cool.
5. Place spinach in a blender with a pinch of salt, pour over boiling water. Blend on high speed for a minute. Pass through Cheese cloth or clean ‘Chux’ cloth.
6. Colour the coconut cream with spinach water until a vivid green colour is achieved
7. Pass mixture through a fine sauce strainer and refrigerate
8. Once cool, place 200ml of the coconut mixture with 60g of egg whites in a cream ‘Gun’, charge with 2 gas chargers
9. Shake vigorously for 60 seconds, and the foam is now ready for use. Keep warm

For the Vietnamese Salad

1. Place baby coconut {also known as immature coconut} onto a solid chopping board with a tea towel beneath. Carefully ‘punch’ two holes into the coconut parallel to each other using either a steel, oyster shucker, or even a drill, the important thing is that they are CLEAN.
2. Drain milk from coconut and reserve for salad.
3. Using a cleaver or large cooks knife cut the coconut in half, rinse and gently scrape out the white flesh, remove any brown residue from the meat and slice pieces thinly. This may seem like a lot of work but the result is definitely worth it!
4. To Assemble Vietnamese salad: Strip and discard stems from the herbs, combine with blood orange segments, baby coconut, fried shallots, red garnet and palm sugar.

Bringing it all together

1. Heat master stock to a simmer, and place brisket portions in the liquid. It should take about 2-3 minutes to reheat. The brisket is all ready cook so this stage is all about adding flavour and returning the meat to it’s succulent best!
2. Pat scallops dry and sear in a hot pan using a little of the olive oil, about 30 seconds each side and then remove from the heat.
3. Too much oil will stew the scallops instead of a beautifully caramelized surface, so ‘less is more’
4. Remove brisket from its liquid and place on absorbent towel for a few seconds to drain.
5. Set brisket onto the plate. Place 2 scallops on top and 1 to the side. Fill the gaps with the Vietnamese salad {dressed with olive oil and seasoned} and lemongrass foam.
6. Garnish with a little master stock, olive oil and cracked black pepper.