TASTE Camden

4

All my recipes from TASTE Camden. Enjoy!

Ingredients
  • All ingredients are listed with recipes under “INSTRUCTIONS”
Instructions

SIMPLE CAMBODIAN-STYLE DUCK CURRY WITH TURMERIC, GINGER AND STAR ANISE

Preparation time: 20 minutes

Cooking time: 1 hour

Serves: 4

 

6 star anise

1 piece cassia bark

2 tsp coriander seeds

1 tsp cumin seeds

4 cloves

2 x 8cm piece fresh turmeric, peeled

8cm piece fresh ginger, peeled

12 cloves garlic, peeled

6 red chillies, seeded

4 Kaffir lime leaves

4 duck Marylands

2 Tbsp sesame oil

2 cups chicken stock

400ml coconut cream

2 punnets black cloud mushrooms, finely sliced

2 cups snow peas, trimmed

2 bunches pak choy, leaves separated

ginger batons, sour mint, Thai basil and red rice, to serve

 

1 Combine the star anise, cassia, coriander, cumin and cloves in a pan and toast until fragrant. Grind to a fine powder in a mortar, then sieve to remove any large pieces. Place in a blender with the turmeric, ginger, garlic, chillies and lime leaves, then purée until smooth.

2 Score the duck pieces with a sharp knife. Pour the sesame oil into a large pan over a moderate heat and fry the duck for 5 minutes, until well browned. Add the curry paste and cook for 2 minutes, then pour in the stock, coconut cream and mushrooms.

3 Reduce heat to low, fit the lid, then simmer for 45 minutes, until the duck is tender. Mix in the snow peas and pak choy, then cook for 2 more minutes. Scatter with ginger batons, sour mint and Thai basil, then serve with red rice.

 

BEEF SPINACH AND FONTINA ROULADE WITH SMOKED CARROT PURÉE AND FINE SPRING SALAD OF FLOWERS

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 4-6

 

600g beef bolar blade

2 tsp Herbes de Provence

sea salt flakes and freshly-ground black pepper

250g chopped frozen spinach, thawed

100g fontina cheese, sliced

12 fine slices prosciutto

2 Tbsp extra virgin olive oil

8 large carrots, peeled

100g unsalted butter

2 Tbsp maple syrup

2 tsp smoked paprika

1 Tbsp applewood chips

1 bunch dill sprigs

1 bunch tarragon leaves

2 cups edible flowers

 

1 Slice the bolder blade finely, then beat gently with a mallet until flattened. Lay the pieces overlapping to make a 40cm x 30cm rectangle. Scatter with Herbes de Provence, then season generously with salt and pepper.

2 Squeeze the spinach to remove excess water, then scatter over, finishing with the Fontina. Starting at the near edge, roll up gently. Arrange the prosciutto overlapping to make a 4-cm x 30cm rectangle. Place the beef at the near edge, then roll up to enclose. Tie in place with kitchen string.

3 Pour the extra virgin olive oil into a large pan over a moderate heat and cook the beef for 30 minutes, until well-browned on all sides.

4 Meanwhile, steam then carrots until tender, then add to a large saucepan with the butter, maple and paprika. Cook for 5 minutes, until the mixture begins to caramelise, then season with salt. Pour into a bowl, cover with foil, then smoke with applewood chips. Set aside for 5 minutes to infuse.

5 Spread the carrot purée on pates, top with slices of beef roulade, then top with a mix of herbs and edible flowers.

 

CINNAMON AND RAISIN CHOCOLATE SILK, TWICE-COOKED STRAWBERRIES AND CROSTOLLI

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

 

½ cup macadamias, toasted and chopped

½ cup raisins

2 tsp ground cinnamon

1 cup dark rum

1½ cups caster sugar

175g dark chocolate, chopped

300ml cream

8 free-range egg yolks

2 punnets strawberries, hulled and halved

crostolli, icing sugar and whipped cream, to serve

 

1 Combine the macadamias, raisins, cinnamon and rum in a blender and purée until very smooth. Heat half the sugar in a large saucepan over a high heat until well-browned, then add macadamia mix and chocolate, whisking until smooth. Pass through a fine sieve.

2 Beat in the yolks, fold in the cream, then pour into four one-cup moulds. Cover with cling film, then steam over simmering water for 20 minutes, until just set. Allow to cool.

3 Mix half the strawberries and remaining sugar in a medium saucepan and cook over a low heat for 5 minutes, until syrupy. Strain the liquid into a second saucepan. Add the remaining strawberries, then set aside. Spoon on top of the silks, then serve with crostolli, icing sugar and whipped cream.

 

YELLOWFIN BREAM IN PAPERBARK WITH OLIVE AND BLACK RICE STUFFING, WILD GREENS

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 4

 

1 cup cooked black rice

2 ripe tomatoes, seeded and diced

¼ cup green olives, pitted and diced

8 cloves garlic, minced

1 bunch thyme, finely chopped

sea salt flakes and freshly-ground black pepper

4 plate size bream (approx. 400g), trimmed and cleaned

paperbark

1 green capsicum

1 bunch parsley

1 bunch coriander

2 tsp ground cumin seeds

1 tsp ground coriander seeds

½ tsp chilli flakes

1 Tbsp sherry vinegar

1 cup extra virgin olive oil

4 cups mixed wild greens

¼ cup flaked almonds, toasted

 

1 Preheat oven to 180°C. Combine the rice, tomatoes, olives, 2 cloves garlic and thyme in a bowl, then season generously with salt and pepper. Press into the fish cavities. Wrap in paperback, then secure with kitchen string. Arrange on an oven tray, then bake for 30 minutes.

2 Char the capsicum over a direct flame, then place in a bowl and cover with cling film. Set aside for 20 minutes, then peel and se-seed. Mix with the parsley, coriander, spices, vinegar and ¾ cup extra virgin olive oil in a blender, then purée until smooth. Season with salt.

3 Set a large pan over a high heat and fry the wild greens in the remaining olive oil for 30 seconds, until just wilted. Mix in the almonds and season with salt and pepper. Arrange on plates, unwrap the fish and place on top, then dress with herb sauce.

 

LAMB RACK SMOKED WITH ORGANIC OAT HAY, GLAZED GARDEN VEGETABLES AND CHARRED PEA SHOOT SAUCE

Preparation time: 20 minutes

Cooking time: 35 minutes

Serves: 4

 

2 x 8-bone lamb racks

sea salt flakes and freshly-ground black pepper

2 Tbsp macadamia oil

4 cups organic oat hay

4 large carrots, peeled and turned

4 large potatoes, peeled and turned

8 eschalots, peeled

2 sticks celery, sliced

2 Tbsp unsalted butter

¼ cup honey

2 tsp malt vinegar

2 cups chicken stock

100ml cream

1 cup frozen peas

2 cups pea shoots

1 bunch tarragon leaves

 

1 Season the lamb generously with salt and pepper, then rub with macadamia oil. Arrange the oat hay in the bottom of a camp oven, then set a trivet on top. Put the lamb racks on top, fit the lid then cook for 20 minutes, until smoky and medium.

2 Meanwhile, toss the vegetables together. Heat the butter, honey and vinegar in a large saucepan until bubbling, then add the vegetables. Cook for 20 minutes, tossing regularly, until just tender.

3 Meanwhile, pour the stock and cream into a medium saucepan and simmer for 3 minutes. Add the peas, then cook briefly. Char the pea shoots with a blowtorch, add to the sauce with the tarragon, then purée until smooth. Carve the lamb, then serve with the vegetables and sauce.

 

CHERRY-MELON SALAD WITH FRIED CHOCOLATE AND THYME TORTELLONI, MINT SUGAR AND FAIRY FLOSS

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 4

 

1 cup caster sugar

2 cups frozen cherries

1 rockmelon, balled

2 Tbsp unsalted butter

2 eggs

½ cup almond meal

100g dark chocolate (70% cocoa), finely chopped

8 gow gee wrappers

2 tsp cornflour

vegetable oil for deep-frying

icing sugar

1 bunch mint leaves

½ cup raw sugar

fairy floss and toasted sliced almonds, to serve

 

1 Combine ¾ cup caster sugar and cherries in a medium saucepan and set over a moderate heat. Cook for 20 minutes, then strain though a fine sieve. Pour over the melon, then set aside for 10 minute.

2 Whisk the butter and remaining caster sugar in a bowl until light, beat in the eggs, then fold in the almond meal and chocolate. Place a spoon on each of four wrappers. Whisk the cornflour with 2 Tbsp water, brush onto the edges, then place the remaining wrappers o top and press to seal.

3 Fry the tortelloni in hot (180°C) vegetable oil for 3 minutes, until crisp. Drain well on kitchen paper, then dust with icing sugar.

4 Pound the mint and raw sugar in a mortar, then pass through a sieve. Place melon salad in each bowl, top with tortelloni and mint sugar. Garnish with fairy floss and sliced almonds.