Combine sugar and water in a saucepan
and bring to a boil. Stir to dissolve sugar, remove from heat, add zest
and cool. When cool, add juice and pass mixture through strainer. Add
tequila and spin in ice maker/sorbet machine.
Make the Italian meringue; cook the sugar to 117°C and pour onto the
whisked egg whites.Continue to whisk until cool. For the creme
patisserie, cream egg yolks and sugar and add lemon juice. Boil cream
and add to egg yolk mixture. Return to heat and whisk in poudre a
creme(Stabilizer). Cook well until thickened.
Mix the water, flour, salt and pepper to make a a thick batter mix.
Pour over the back of a ladle and deep fry to form a basket (make
four). Trim the duck breast, season and char-grill to seal.
Blend the ingredients for the marinade into a paste. Brush a little clarified butter or oil on a ridged grill or pan and heat to high. Grill the steaks for 4 minutes turning once.
An idea that came over a dim sum lunch one day, woo gok is a traditional fried dim sum with and outside crust resembling almost a hairy surface. It is a multitude of textures and that’s why I love it. Traditionally it is always served as a savoury dim sum, but I thought that by reducing the salt content a little and filling it with fruit it would make a fantastic dessert and it does. You can fill these with anything you like, adding a bit more salt if it for savoury filling. We have tried it with a custard and with fruit and loved them.
For the Porcini: In a pot bring to boil water, wine vinegar bay leaf and peppercorns Clean the porcini and delicately brush away any residual sand, cut into 4 segment. Blanche porcini for 5 minutes, remove and set aside to cool, place in a vase cover with extra virgin olive oil Drain bay leaf and peppercorn from the stock and add them to the porcini, marinate overnight.
Method for Fish Cake
Cut the fish into even 2cm dice, season and quickly pan fry in a quarter of the butter. Mix the fish and potato puree together. Add the rest of the ingredients and mould into 160g balls. Allow to set in the fridge. Neatly pane in flour, egg and breadcrumbs - twice to give a better coating. Pan-fry in the rest of the butter when required.
In copper or stainless steel pan, heat olive oil and saute shallots until translucent. Add the clams and mussels and cook for 3 minutes. Add scallops, calamari and cook for 30 seconds. Add shrimp and lobster and cook for one minute. Add wine and let reduce, about 2 minutes.
