- Duck Fillets
and Crab Slaw Tortillas
- Citrus Pepper
Salmon Fillet with Glazed Beetroot
& Herbed Crème Fraiche
- Pear &
Fig Skewers
- Raspberry
Caulis (Sauce)
- Caramel Sauce
Duck Fillets and
Crab Slaw Tortillas
| Serves 4 |
| 400g |
Duck fillets |
| 8 |
Corn tortillas |
| nip |
Golden tequila |
| Crab Slaw |
| 1 |
Red chilli |
| 3 Tabsp |
Shallots – minced |
| 1 |
Small red capsicum – seeded
and finely diced |
| 1 |
Juice of lime |
| 220g |
Crab meat |
| 1 Tabsp |
Basil – chopped |
| 1 Tabsp |
Coriander – chopped |
| 2 Tabsp |
Mayonnaise |
| 1teasp |
Salt |
| 1 |
Small red cabbage – finely sliced |
Method:
Combine thoroughly all the ingredients for
the Crab Slaw and place aside.
Season the duck fillets and crab slaw between
4 ceramics – head in your rocks and top with the tortillas
to warm them through. The customer places the crab slaw into
the warmed tortillas, cooks the duck on the rock, wraps them
in the tortilla and enjoys.
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Citrus Pepper
Salmon Fillet with Glazed Beetroot
and Herbed Crème Fraiche
| 250g |
Salmon Fillet |
| 1 |
Medium Beetroot (cooked and peeled) |
| 1 |
Lime |
| |
Black Pepper (coarsely ground) |
| 1 teasp |
Honey |
| 1 teasp |
Unsalted butter |
| 2 teasp |
Dill, Chervil, Tarragon & Parsley
(finely chopped) |
| 1 teasp |
Crème Fraiche |
| |
Vodka (optional) |
Mix the chopped herbs, crème fraiche
and a splash of vodka together and refrigerate. Finely grate
the lime zest and reserve. Squeeze the juice of the lime over
the salmon and refrigerate. Dice the beetroot into 5mm dice.
Heat a pan and melt the butter and honey together. Bring to
the boil and add the beetroot. Reduce the mixture until beetroot
is heated through and well glazed. Season and remove from
the heat. Using a paper towel, pat the salmon fillet dry and
sprinkle over the grated lime zest and coarsely ground black
pepper. Seal on the rock and serve with the glazed beetroot
and a good dollop of the herbed crème fraiche. If desired
you could finish this off beautifully with a spoon of salmon
roe and a chilled shot of quality vodka.
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Pear & Fig
Skewers
| 1 |
Pear, poached and sliced |
| 3 |
Fresh small figs, halved |
| 2 |
Bamboo Skewers |
| |
Coffee sugar crystals |
Alternatively thread the pear slices and
the figs on to the skewers.
(Optional – if desired gently macerate with champagne
or cognac for 2 minutes.)
Sprinkle the skewers lightly with the sugar crystals.
Remove a rock from the oven and allow to cool for approx.
10 minutes.
Serve the cooking skewers with raspberry caulis and warm caramel
sauce.
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Raspberry Caulis
(Sauce)
| 200g |
Frozen raspberries |
| 50-75g |
Caster sugar (vary to your desired
sweetness) |
Slowly cook together the berries and sugar
until sugar is dissolved and berries are beginning to break
down. Blend the mixture and pass through a fine strainer to
remove seeds.
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Caramel Sauce
| 125g |
Brown sugar |
| 75g |
Butter |
| 120mls |
Cream |
Slowly heat all ingredients together.
Bring to the boil for 3 minutes and remove from heat.
Can be gently reheated in the microwave.
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