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Friday, 24 July 2015

Ben Batterbury’s Ōra King Two Ways

Ben Batterbury’s Ōra King Two Ways

Ben was the NZ winner of our Best Ōra King Dish at the 2014 Ōra King Awards. As the entries fly in for the 2015 competition it seems only fitting that we feature a beautiful Ōra King salmon recipe from Ben…

·         100g Ōra King portions
·         Flaky Sea Salt
·         Brown Sugar
Mix equal quantities of flaky sea salt and brown sugar, dust portions of Ōra King liberally. Wrap dusted portions in cling film and store overnight in the fridge. When ready to cook, remove salmon from cling film, vacuum pac and cook at 56°C for 8 minutes. Finish salmon by sealing in a hot pan to colour
Swede, Kumara, Pickled Ginger Puree
·         130g Orange Kumara, peeled, large dice
·         200g Swede, peeled, small dice
·         10g Miso Paste
·         10g Pickled Ginger
·         50g Butter
Place all ingredients into a heavy bottomed pan with enough water to cover. Boil until the butter emulsifies and the vegetables have softened. Add more water if required. Once the vegetables are cooked through, blend in a liquidiser and pass through a fine sieve
Hot Smoked Salmon Fishcake
·         100g Hot Smoked Ōra King salmon
·         100g Cooked Potato, sieved
·         10g Spring Onion, sliced
Mix ingredients together with seasoning and roll into balls. Coat balls in seasoned flour, beaten egg & breadcrumbs. Deep fry until golden and cooked through
Apple Lime Gel
·         150g Green Apple, chopped
·         25g Rice Wine Vinegar
·         15g Sugar
·         100ml Apple Juice
·         100ml Water
·         25ml Lime Juice
·         Agar Agar
Boil all ingredients, apart from lime juice & agar agar, until soft, then blend together in a liquidiser. Add 2g of agar agar per 400g of liquidised mixture. Bring the mixture back to the boil, continually whisking, add the lime juice and transfer mixture to a  plastic container and chill in the fridge. Once fully chilled, pass through a fine sieve and store in a squeezy bottle
Pickled Radish
·         1 pack Radish, cut into wedges
·         50g Water
·         50g Sugar
·         50g Rice Vinegar
Warm the pickling ingredients to dissolve the sugar. Allow the mixture to chill until tepid then pour over the radish wedges and leave overnight
Seed Mix
·         5g each of Pumpkin, Sesame, Black Sesame, Poppy Seeds
·         5g Pine Nuts
Toast all in a dry pan and reserve
·         20g Honey
·         20g Maple Syrup
·         40g White Wine Vinegar
·         20g Soy Sauce
·         5g Sesame Oil
Heat the honey and maple syrup to caramelise, whisk in the remaining ingredients and reserve
Sesame Quinoa
Boil 100g black quinoa in salted water until tender, drain and allow to cool.
Saute some baby spinach leaves until witled, season and reserve
Enoki Mushrooms
Tempura batter and fry springs of enoki mushrooms, drain and season

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