Trend | Big, psychedilic prints
Recipe |Cod with saffron miso sauce by
Serves 4
Ingredients
Saffron miso sauce
1kg miso
2 bottles white wine
75g butter
1 pinch saffron
10g salt
80g sugar
50ml sauternes
Cod
4 pieces cod, trimmed,
50g per portion
Poaching liquor for cod
100ml saffron miso sauce
350ml water
80g butter
Sauternes jelly
500ml sauternes
500ml sweet white wine
100g konjac flour
Deep fried seaweed
20g chinese seaweed
Vegetable oil
Garnishes
Edible flowers
Baby herbs
Method
Saffron miso sauce
Add saffron into white wine and reduce by half. Whisk in 1kg miso over medium heat until sauce is thick. Leave aside until sauce is slightly cooled. Whisk in sauternes and butter. Season with sugar and salt.
Poaching liquor
Take 100ml of the saffron miso, prepared as above, and mix in 350ml water and 80g butter.
Poaching cod
When temperature of poaching liquor reaches 60°c poach cod for 12 minutes.
Sauternes jelly
Bring white wine and sauternes to 90°c in a thermomix. Add 100g konjac flour until all dissolved. Ladle onto a flat tray to 1mm thick. Let jelly set. Cut into circles once cooled.
Deep fried seaweed
Heat oil to 160°c. Trim seaweed to small pieces and deep fry. Drain on kitchen towel. Crush into small pieces.
Read more about Alvin Leung.
Trend | Colour blocking
Recipe |Painter’s Palette of ice cream and sorbets by
Serves 1
Ingredients
Plain mixture
55g unsalted butter, room temperature
55g icing sugar, sieved
3egg whites, room temperature
70g plain flour, sieved
Chocolate mixture
55g unsalted butter, room temperature
55g icing sugar, sieved
3 egg whites, room temperature
55g plain flour, sieved
15g cocoa powder
Method
The palette
In a large bowl, cream the softened butter with the sieved icing sugar. Add ¹⁄³of the egg whites and mix until smooth. Add ½ the sieved flour and mix again until smooth. Repeat with the remaining egg white and flour. Repeat the process for the chocolate mixture, keeping both separate. Using a wood effect decorators tool, spread the chocolate mixture 2mm thick onto a silicone mat-lined baking tray. Using a palette knife, spread the plain mixture 2mm thick over the chocolate mixture using a painters palette stencil and bake in the oven for 4-6 minutes, until it starts to turn a light brown. Remove from the oven and allow to cool.
To serve
Top the cooled palette biscuits with quenelles or scoops of your choice of ice creams and sorbets. Garnish with a pulled sugar paint brush.
Find out more about Raymond .
Trend | Back to Nature
Recipe | Zucchini “tagilatelle” with almond-coconut pad thai and tamarind sauce, fromLa Suite West’s RAW restaurant
Serves 4
Ingredients
Tagilatelle
4 large zucchini
Raw pad-thai sauce
100g almonds
200ml coconut milk or as required to reach right texture
50gtamarind paste
10ml soy sauce
10gmaple syrup
1 garlic clove
10ml olive oil
Garnish
Red pepper,finely chopped
Red onion,finely chopped
Red amaranth cresses,finely chopped
Method
Tagliatelle
Slice the zucchini thinly and length wise, and then place in a mixing bowl.
RAW pad-thai sauce
Place all the ingredients in a food processor and blend together until all ingredients are amalgamated, and the sauce is thick but loose enough to place into the mixing bowl with the zucchini. Season to taste with salt and pepper. Toss the zucchini and sauce together and plate accordingly. Garnish the top of the tagliatelle with finely chopped red pepper, red onion and red amaranth cress.
Find out more about La Suite West atlasuitewest.com.