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Coasting : Issue 11 May 2010
28 central coast • new south wales COASTING FEATURE PUNCHY: The blue swimmer crab tian is packed with flavours. COASTING RECIPE Tian ingredients 100g eschalots quartered length ways 4 tablespoons of port 1 blue swimmer crab, cooked, cleaned and picked. 100g mixed Asian mushrooms 1 sheet of puffy pastry cut into discs Salad ingredients 10g bean sprouts 30g fresh baby herbs 10g alfalfa and snow pea sprouts Garnish ingredients 10g goat cheese Drizzle of reduced balsamic vinegar Chardonnay dressing 30m chardonnay vinegar 50ml lemon-infused grapeseed oil Method Quarter the eschalots lengthways. In a hot pan add eschalots and a dash of oil. Cook until tender and reduce with port. Cut puff pastry discs. Compress with trays while cooking on 180 degrees Celsius until golden. Cut mushrooms and cook them in a hot pan. Add eschalots to the mushrooms and season. Pick salad. Make chardonnay dressing. To assemble, drizzle plate with balsamic glaze. Place one puff pastry disc down, add half of the mushroom eschalot mix, then layer the next puff pastry disc and the rest of the mix. Add crab and salad and dress. Sprinkle with goat's cheese. impress Dressed to HEAD CHEF: Todd Clarke. Head chef of the multi-award-winning Letterbox Restaurant, at Terrigal, Todd Clarke, said home cooks should not be intimidated by this entrée's complex title. "This is a simple one for us to make here in the restaurant, and anything I make here I can make at home in my kitchen," Todd said. "It's a nice, light entrée with some punchy flavours." A key to its enduring appeal at the restaurant is the contrast between the sweetness of the eschalots and the sharpness of the chardonnay dressing, Todd said. "Use only the freshest crab, and you may need to seek out specialty food stores to source the chardonnay vinegar and lemon-infused grapeseed oil," he said. Because of its rich flavours, the tian works best as an entrée. Todd suggests another seafood dish such as a salmon fillet would work well as the main meal after the tian. "You could also use the shell of the crab to make a bisque and combine that with a main meal," he said. Tian of caramelised eschalots, sautéed Asian mushrooms, petit herbs and hand picked blue swimmer crab with chardonnay dressing.
Issue 10 April 2010
Issue 12 June 2010