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2000 Masterclasses Recipes

Chef Anthony Walsh

1. SEARED LOIN OF TUNA WITH FRIED ONION & BROCCOLI HASH
2. BREAST OF SQUAB WITH BACON & POTATO RAVIOLI, CRESS & CABBAGE


1. SEARED LOIN OF TUNA WITH FRIED ONION & BROCCOLI HASH
By Chef Anthony Walsh
Serve: 4 portions

Ingredients

For the tuna
8 oz cleaned sushi grade tuna loin
1 tbsp white peppercorn
1 tbsp coriander seed
tsp dried chilli
1 tbsp kosher or sea salt

Method

1. Lightly toast all of the above spices and process to medium grind. Season tuna with this mixture.
2. Over high heat, sear seasoned tuna loin on all sides, 2 minutes per side. Reserve and keep warm.

For the hash

1 cup broccoli florettes - trimmed and blanched
1 cup broccoli - steamed, peeled, blanched and brunoised
cup shallots - sliced
2 strips bacon - diced
2 cloves garlic - minced
3 tbsp oil
2 tbsp horseradish - freshly grated

Method

For the hash - saut the bacon, shallots and garlic until golden. Add the broccoli stems and hash them, then add florettes and hash them. Check seasoning, finish with splash of olive oil and lemon.

For the onions

cup wild rice - toasted then ground fine
cup breadcrumbs - preferably Panko
1 tsp fresh thyme
salt & pepper
cup flour
1 no egg
8 nos Vidalia onions or other mild onion rings (1/4-inch thick)

Method

For the onion rings - combine ground wild rice, breadcrumbs, thyme, salt and pepper and reserve. Dredge rings in flour first, then in beaten egg, and finally in breadcrumb mixture. (These rings can be frozen without a problem.)

For the tartar of tuna
4 oz sushi grade tuna - diced into brunoise
2 tbsp olive oil
1 tbsp dill - coarsely chopped
2 tbsp shallot - minced
1 tbsp mayonnaise
1 tbsp yoghurt
2 tbsp chives - minced dash of lemon salt & pepper to taste
Method
1. Combine all ingredients and double check seasoning.

For the dressing

1 cup broccoli florettes - trimmed and blanched
cup reserved blanching water
cup extra virgin olive oil dash of lemon salt & pepper
cup shallots - minced
Method
1. For the dressing: In a blender process broccoli florettes and add the blanching water into it. Add shallots and olive oil and a dash of lemon. Adjust texture by adding more of the blanching water if necessary. Pass through fine strainer and reserve. Season to taste.

Preparation
Slice the tuna loin into 8 equal pieces. Place the warm hash on the plate. Place on onion ring and top with some tuna tartar. Place a slice of tuna loin on the tartar. Repeat until you have tree layers of tartar and two layers of loin. Top with onion ring. Pour a bit of the dressing finish with a good grating of fresh horseradish.


2. BREAST OF SQUAB WITH BACON & POTATO RAVIOLI, CRESS & CABBAGE
By Chef Anthony Walsh
Serve: 4 portions

Ingredients
For the squabs
2 nos 16 - 18 oz squab - legs removed
4 pcs peeled salsify - rubbed with lemon
4 pcs Jerusalem artichokes
1 cup shallots - julienned
1 bunch arugula - picked
1 tbsp minced ginger
1 whole scallion - julienned
cup sugar
1 tsp fresh thyme
2 tbsp fresh coriander
cup ground toasted pecans
1 cups roasted chicken stock
cup port 1 cup milk

Dough

1 cup all purpose flour
cup cold water
3 tbsp olive oil salt
1 no egg - for egg wash

Method

1. In a mixer, combine salt, olive oil and flour together slowly, adding water until dough forms.
2. Remove dough from bowl and knead it vigorously until soft, smooth and elastic. Cover and set aside.

For squab breast poaching liquor

1 tsp cardamom
1 tsp clove
1 tsp anise
1 tsp cinnamon
1 cup maple syrup
1 cup water

Method

Squab leg and Jerusalem artichoke roll
1. Warm oven to 160C.
2. Season squab legs liberally with salt and pepper.
3. Brown the legs in olive oil in a medium hot pan.
4. Lower the heat, add the peeled -inch artichoke, ginger and half the shallots.
5. Continue cooking the mixture over medium heat until shallots and artichokes are golden.
6. Deglaze this mixture with the port, reduce by 2/3, then add the stock.
7. When stock comes to a simmer, cover and place in an oven at 160C for 1 hour or until the legs are tender.
8. Remove legs and artichokes. Strain the stock and reduce by half. Leave the legs and artichokes to cool at room temperature.
9. Place the peeled salsify in milk with the remaining shallots, bay leaves, fresh thyme, salt and pepper in a casserole or braising dish and place in an oven at 160F for 20 minutes. Salsify should be just fork tender.
10. Remove salsify and shallots, and set aside.
11. Cut ball of dough into quarters. Half of the dough is sufficient for this recipe. You can freeze the remainder.
12. Roll out dough as thinly as possible into 2" x 6" x 6" squares. Set aside covered until required in recipe. (A pasta machine is great too!)
13. Take the cooled artichokes and fork them down to a coarse mash-like consistency using some of the sauce to moisten as you go.
14. Pick the squab meat off the bone and mince it.
15. Combine the two and check the seasoning.
16. Finish the mixture with scallions and coriander. Place mixture over the dough square and roll the log away from you (pinwheel effect). Pinch the ends closed, egg-wash them thoroughly and roll in toasted pecans.
17. Bake at 160C for 10-12 minutes.

Final presentation
1. Place the squab in a cast pan, backbone side down with 1 tablespoon of butter, the salsify and shallots. Over medium heat colour the salsify and breast by turning them gently.
2. Place in pre-heated oven at 160C for 10-12 minutes. Place the leg and artichoke roll in the oven at the same time. Simmer reserved sauce and check seasoning.
3. Remove squab. Allow it to rest for 5 minutes.
4. Meanwhile toss the salsify and shallots with the picked arugula, add 1 tablespoon of jus to help moisten.
5. Place arugula on a plate, slice the roll in half and put half's on each plate.
6. Remove the breast off the bone and place it with the roll. Finish the dish with the sauce.
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