Entrée Instructions
Crab Soufflé
Place Soufflé in oven proof dish
Pour over bisque
Place grated Comté on top
Bake in pre-heated 200 degree oven for 20 minutes
Chef’s Note – if you don’t have fan forced oven allow an extra 5 minutes
French Onion Soup
Place in saucepan, bring to the boil, taste and adjust seasoning as you wish
Warm croutons in 180 degree oven for only a few minutes
Pour soup in bowl and drop in croutons
Scallops in the Shell
Make a flat bed of rock salt onto a heavy based tray, wide and long enough to lay scallops flat
Remove scallops from vacuum seal bag and press onto salt gently
Make sure butter is sitting central on top of scallop and place under pre-heated grill on high
Times can vary but it will be done when the butter is sizzling, still vibrant and green (approx 4 minutes)
Scallops should be medium rare
Plate scallops and spoon sauce vierge over each scallop using the juice
St Agur Gnocchi
Drop gnocchi into seasoned simmering water for 3 minutes
Drain well and place in warm sizzling pan with light olive and onion butter
Turn up heat and sauté until lightly golden in colour, add in mushrooms, crumble in St Agur cheese, and adjust seasoning to taste
Serve with shaved pecorino
Chef’s Note – you can add a splash of lemon if you like
Kiwami Rib Cap Mb+9
Season with a little bit of grapeseed oil, salt, and cracked pepper
Sear in a very hot, heavy-based cast iron pan or your barbeque
Chef’s Note - we suggest cooking the internal temperature to approximately 42 degrees
Let it rest for 5 minutes, then it’s ready to carve
Make sure you carve against and not with the grain
Lay all your other garnishes and ingredients in the bowl as you wish
Dress the sliced rib cap with your ponzu
Add the sesame seeds and kewpie mayonnaise
Add your crispy garnishes (sliced radish, tapioca cracker etc.) on top just prior to serving
Gravlax of Ora King Salmon
Arrange salmon on a serving plate
Sprinkle lilliput capers, crème fraiche, chervil, and cold-pressed lemon extra virgin olive oil
Season with salt and pepper to taste
Warm milk bread in a pre-heated 170 degree oven for 5 minutes, slice as desired
Serve with salmon