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OF MACQUARIE HARBOUR OCEAN TROUT WITH GOAT'S CHEESE
By Chef Tetsuya Wakuda
Serves: 4 as a starter
250 g Macquarie Harbour ocean trout - trimmed and cut into a small
dice * pinch of white pepper
1 tbsp olive oil
1 no egg yolk
60 g fresh goat's cheese (* see note)
¾ tbsp chives - chopped
1 tbsp green onion - chopped
1 tsp coriander - chopped
1 tsp parsley - chopped
1 tsp capers - finely chopped
½ tsp ginger - finely chopped
1 tsp anchovy - finely chopped
1 clove garlic - finely chopped
½ tbsp mirin
½ tbsp soy sauce
¼ tsp lime zest
½ tsp lime juice
pinch sea salt
pinch of roasted sesame seeds
pinch of black sesame seeds
1 tsp black olive paste
2 tbsp ocean trout roe
1 cup master cress leaves
1. Season diced Ocean Trout with white pepper and olive oil. Combine
gently together with egg yolk. Cover with plastic wrap and refrigerate
until ready to use.
2. Mash goat's cheese with the back of a fork or spoon and combine
all remaining ingredients.
3. Gently mix Ocean trout together with goat's cheese mixture until
fish is well coated with mixture.
4. To serve, place the well-oiled baking rings (5cm width) onto the
centre of serving plates. Spoon the Ocean trout mixture inside each
baking ring and pack gently. Unmould rings.
5. Garnish with Ocean trout roe and master cress leaves.
6. (* If Ocean trout is not available, tuna or salmon can be substituted)
(* When selecting goat's cheese, choose a variety that is not too
salty in taste, if unavailable reduce quantity of soy sauce and adjust
salt to taste.) freshly ground pepper
SLOW ROASTED LAMB WITH MISO & SNOW PEA LEAVES
By Chef Tetsuya Wakuda
4 - 6 portions
2 medium witlof - cut into quarters lengthways
pinch of sugar
pinch of sea salt
pinch white pepper
2 tbsp grape-seed oil
500 ml chicken stock
4 nos small racks of lamb with
6 cutlets per rack - trimmed of all fat
3 tbsp grape-seed oil 1 large bunch fresh thyme
100 g Japanese white miso paste
15 g blue cheese
1 tsp soy sauce
1 tsp mirin
1 tsp ginger - grated
1 large bunch snow pea leaves - blanched in boiling water for one
1 tsp green onion - finely chopped
1 tsp chives - finely chopped
1 tsp black sesame seeds
1. Place the witlof into a small baking dish and cover two thirds
of the way with chicken stock. Add grape-seed oil and season with
a pinch of sugar, sea salt and white pepper. Cover with aluminum foil
and cook for 1 hour in an oven pre-heated at 220°C. Remove from oven
when witlof is tender and set aside covered.
2. Reduce oven temperature to 130°C for lamb.
3. Season the outside of each lamb rack with salt and pepper.
4. Heat grape-seed oil in a frying pan until it gives off a haze,
sear lamb quickly over high heat until brown.
5. Remove lamb from frying pan and place onto an oven tray with thyme
stalks under each lamb rack. Place into pre-heated oven and roast
for 30-40 minutes, or until cooked to your preference.
6. Meanwhile, bring remaining chicken stock to the boil, reduce to
a simmer and add miso paste. Stir until completely dissolved. Add
blue cheese and continue to stir until dissolved and sauce thickens.
Add soy sauce, mirin and ginger, stirring constantly. Remove from
heat and strain sauce through a fine meshed sieve. Taste and adjust
seasoning to your palate.
7. Once lamb is cooked remove from oven. Remove the meat from each
rack of lamb in one piece by slicing lengthwise along the bone. Discard
bones. Slice lamb into thick medallions.
8. To serve, arrange blanched snow pea leaves in the centre of serving
plates, top with braised witlof and lamb medallions. Spoon over miso
9. Garnish with green onion, chives and sprinkle with black sesame