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2000 Masterclasses Recipes

Chef Rick Rutledge-Manning

1. GRILLED BLACK TIGER PRAWNS ON AN AVOCADO QUESADILLA WITH FRESH THYME VINAIGRETTE
2. SEARED TUNA WITH CHINESE ROCK SUGAR DRESSING
3.
VODKA CURED SALMON


1. GRILLED BLACK TIGER PRAWNS ON AN AVOCADO QUESADILLA WITH FRESH THYME VINAIGRETTE
By Chef Rick Rutledge-Manning
Ingredients

QUESADILLA

12 nos flour tortilla - cut into rounds of 6 cm diameter advocado cubed cm dices
3 tbsp fresh corn - roasted in butter
1 tbsp coriander - chopped
1 tsp Sambel orlek chilli
1 tsp sour cream
1 tsp Kikkoman soy
1 tsp Kejap manis

Method
1. Combine avocado with corn, coriander, sambel, sour cream, Kikkoman, and Kejap manis together. 2. Spread evenly over the base of 6 tortillas about cm high and place the other tortilla on top.
3. Heat a non-stick pan with a little oil. Add butter and cook the Quesadilla until golden brown on both sides. Remove, drain and place in the centre of the plate.

GRILLED BLACK TIGER PRAWNS

36 nos black tiger prawns - shelled
5 tbsp garlic butter
4 tbsp Thai sweet chilli sauce
2 tbsp tomatoes - diced & deseeded
1 tbsp chives - chopped
1 tbsp olive oil
no lemon

Method

1. Heat non-stick pan with oil until it starts to haze.
2. Place garlic butter in pan. Add tiger prawns with sweet chilli and diced tomatoes. Add chives, and quickly toss all ingredients together until prawns are medium rare.
3. Season and add lemon juice to taste. Remove from pan directly onto the golden Quesadilla, 6 per person. Spoon the cooking liquor over the prawns.
4. Using the thyme vinaigrette, drizzle over the prawns and Quesadilla.

FRESH THYME VINAIGRETTE

cup thyme leaves - fresh
3 tbsp lime juice - fresh
1 tbsp red onion - finely diced
1 tsp garlic - finely minced
1 tsp Ancho chile powder
cup olive oil
1 tbsp sweet mirin salt & freshly ground pepper

Method

In a mixing bowl, combine with thyme, lime juice, sweet mirin, onion, garlic and chile powder. Slowly whisk in the oil and season to taste with the salt and pepper. Prepare the vinaigrette a day ahead and refrigerate in a squeeze bottle. Bring to room temperature before serving. Makes about one cup.

2. SEARED TUNA WITH CHINESE ROCK SUGAR DRESSING
By Chef Rick Rutledge-Manning

Serves: 6 portions

Ingredients

300 g tuna cut into a cylinder with a diameter of 4 cm
2 tbsp pepper - rough cracked
4 tbsp basil - chopped
1 tbsp coriander - chopped
60 ml olive oil

SALAD GARNISH
400 g cucumber - salted, julienned & thinly sliced
30 g baby sprouts
2 tbsp wasabi caviar
40 g ginger - pickled salt & pepper
4 tbsp snow pea sprout

Method
Salted cucumber - Peel cucumber, de-seed and slice in half-length ways. Sprinkle with sea salt and place on a perforated tray, covered. Leave cucumber for 12 hours prior to slicing. Combine pickled ginger and snow peas sprouts with a little of the rock sugar dressing and place in the centre of your bowl plate.

TO PREPARE TUNA

Roll the cylinder shaped tuna loin in the chopped coriander, and basil and cracked pepper. Heat olive oil in a cast iron pan and seal evenly all around. Take sealed tuna loin and wrap lightly in glad wrap to insure cylinder shape. Leave in fridge for at least 3 hours.

TO PRESENT DISH

Remove glad wrap from tuna and slice into 1 cm rounds, allocating two portions. Place on the centre of the cucumber salad. Spoon a little of the rock sugar dressing over the tuna. Season with cracked pepper. Garnish with coriander.

CHINESE ROCK SUGAR DRESSING

Ingredients
15 g ginger - fresh
100 g Chinese rock sugar
50 ml rice wine vinegar - sweet miran
50 ml white vinegar
2 tsp Kikkoman soy
75 ml fresh lime juice
40 g shallot - sliced
2 cloves garlic - crushed
2 tsp pickled ginger - sliced
20 g spring onions
3 tsp coriander - chopped

Methods

1. Crushed Chinese rock sugar. Add to vinegars and heat slightly to dissolve.
2. Add all ingredients apart from the coriander, infuse for 3 hours. Just prior to serving, add coriander to your dressing.


3. VODKA CURED SALMON
By Chef Rick Rutledge-Manning
Ingredients
1 no salmon fillet
1 tbsp pureed Chipotle
3 tbsp coriander - chopped
1 tbsp mustard seed - whole
2 tbsp cumin seed
2 tsp zest of 5 limes
1 cup salt
3 cup sugar - brown
1 cup Vodka

Method

For curring
1. Take boned fillet of salmon with skin on. Brush very lightly with puree Chipotle. Sprinkle with the mustard seeds evenly over fillet.
2. Take 1 tablespoon of chopped coriander and sprinkle over salmon.
3. Mix in a separate bowl the sugar, salt, Vodka, lime zest, cumin seeds and the remainder of the chopped coriander into a paste.
4. Place cm of curring paste over salmon. Wrap tightly and marinate for 24 hours under a lightweight.

TARTARE

2 tbsp coriander - chopped
300 g cured salmon
1 tsp Worchester sauce
1 tsp kejap manis soy
1 tsp Kikkoman soy
1 no avocado - cm dices
2 tbsp sour cream
2 tbsp sweet chilli

Method

1. Cube 300 grams of the cured salmon into cm dices.
2. Combine all the above ingredients together. Place in cylinder moulds with 3.5cm diameter. Tartar is then placed in the centre of bowl and the moulds are removed. Spoon over your Manuka citrus cream and present with toasted sliced sourdough.

MANUKA HONEY CITRUS CREAM

Serves: 10 portions
300 ml orange juice
100 ml limejuice - fresh
75 ml honey
50 ml sweet passionfruit pulp
125 ml sour cream
1 tsp coriander - chopped

Method

1. Combine all ingredients into a blender apart from coriander.
2. Pass through a sieve and reserve to one side until ready for use.
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Chef Ananda Solomon
Chef Anthony Walsh
Chefs Charlie Trotter
Chefs DC Duby
Chef Henrik Iversen
Chef Kenneth Oringer
Chef Michael Ginor
Chef Pierre Hermé
Chef Rick Rutledge Manning
Chef Steven Zhu
Chef Tetsuya Wakuda
Chef Vincent Bourdin

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