Boab Brick Pastry Tart Shell and Pastry Disk and Boab Powder
Infused Curry Base
Australian Botanical Poaching Liquid
Choko and Potato
- Preheat one oven to 160°C fan-forced and another to 180°C fan-forced.
- Half fill a waterbath and warm to 50°C.
- Bring a large saucepan of salted water to the boil.
- For the Curry Base, roughly chop the chilli, onion, garlic, leek, celery, lemongrass, ginger and galangal.
- Place a large saucepan over medium heat and add grapeseed oil and the chopped ingredients. Sweat ingredients for 5-8 minutes or until soft, stirring occasionally.
- Meanwhile, for the Yabbies, prepare a large bowl of iced water.
- When the saucepan of water is boiling, add the yabbies and blanch for 20 seconds. Use a large spider to transfer yabbies straight into the iced water and leave until cold. Drain yabbies, discarding the water and ice.
- Twist the tail away from the head to remove, reserving five yabby heads, including claws for the Curry Base and discarding the others.
- Peel the shell from the tail flesh, gently pulling the tail fins to carefully remove the intestinal tract at the same time. Discard the shell and the intestinal tract that is attached. Place the peeled yabby tails on a small tray in the fridge.
- Remove and discard the shell on top of the 5 reserved yabby heads. Discard the gut sack, leaving the coral inside the head.
- Use scissors to cut the gills off and discard. Place the clean yabby heads and claws in a bowl and set aside.
- For the Curry Base, toast the white peppercorns and coriander seeds in a small frypan over low heat for 3 minutes.
- To the large saucepan of Curry Base, add yabby heads and claws, rehydrated bush tomato, kaffir lime leaves, spices, bunya nut miso and myrtle leaves and sweat for 3-5 minutes.
- Combine the soy sauce, ginger wine, raw sugar, oyster sauce, kombu dashi and rice wine vinegar in a bowl. Add to the Curry Base to deglaze the pan. Stir through and continue to simmer over medium heat for 5 minutes or until reduced to a glaze consistency.
- Add tomatoes and chicken stock, stir through and boil over high heat for approximately 5 minutes or until reduced by half. Remove the Curry Base from the heat and set aside.
- For the Boab Brick Pastry, combine 00 flour, boab powder, egg white powder, xanthan gum and salt in a large food processor and pulse together.
- Combine the water and oil in a measuring jug. Whilst processing the dry ingredients, quickly add the wet ingredients and blend to a smooth batter.
- Heat a medium nonstick frypan over low heat. Use a wide pastry brush to quickly brush 2 layers of batter over the base of the pan. Cook for 30-60 seconds or until just dry and with no colour. Remove pastry from the pan and repeat the process to make at least 6 sheets.
- Whilst cooking, create one stack of two sheets, lightly brushing ghee between the two layers. Set the stack and the four single sheets of pastry aside.
- For the Boab Brick Pastry Tart Shell, place a 15cm wide round tray on top of the stack of pastry. Use a small sharp knife to cut a 15cm wide disk from the stack of pastry. Reserve the offcuts for the Boab Brick Pastry Disk.
- Lift the 15cm pastry disk into a 9.5cm wide brioche tin and gently shape into the fluted ridges of the tin. Gently place another brioche tin on top without pressing down to carefully sandwich the pastry between the tins.
- Repeat the process to line another brioche tin if you’d like.
- Place the stacked tart shell upside down on a wire rack set within a shallow oven tray.
- Bake the tart shell at 160°C for 20-25 minutes and halfway through, remove the top upturned brioche tin and place it right side up on top of the tart to weigh the base down.
- Remove both tart tins and bake upside down for a further 5-10 minutes or until golden and crisp. Set the tart shell aside to cool on a wire rack.
- For the Boab Brick Pastry Disk, use a 7.5cm round cutter to cut one disk of pastry from the reserved offcuts of the tart shell.
- Sandwich the pastry disk between two trays and bake at 180°C for 10-12 minutes or until golden and crisp. Set aside to cool.
- For the Boab Dust, place the 4 sheets of pastry on a large oven tray, slightly overlapping if needed. Dust the pastry sheets with extra boab powder.
- Bake at 180°C for 10 minutes or until pastry is a deep golden colour. Set aside to cool.
- For the Infused Curry Base, place coconut cream in a large saucepan over low heat and gently reduce by half, stirring periodically to avoid it burning. Set aside.
- Meanwhile, transfer Curry Base to a Thermomix and process for 3 minutes on speed 10 to a smooth paste.
- Push the Curry Base through a fine drum sieve and into a large bowl, discarding the solids. Strip the needles from the geraldton wax sprigs and discard the stems.
- In a mortar and pestle, combine geraldton wax needles, myrtle leaves and mint and pound to break leaves up.
- In a small saucepan, combine 200g Curry Base, 100g reduced coconut cream and the crushed leaves, stir and warm over low heat to infuse for 5 minutes. Set the curry aside.
- For the Australian Botanical Poaching Liquid, use a mortar and pestle to crush the dorrigo pepper.
- Wrap the myrtle leaves and crushed dorrigo pepper in a muslin cloth bag and tie with twine to secure.
- Place stock, bag of myrtles and salt in a medium saucepan and bring to the boil. Reduce the saucepan to low heat and simmer for 10 minutes to infuse.
- For the Hollandaise, use a mortar and pestle to crush the peppercorns.
- Combine crushed peppercorns, eschalot, myrtle leaves and rice wine vinegar in a small saucepan over high heat and boil for 10 minutes or until reduced to 50ml.
- Pass the reduction through a fine sieve into a measuring jug, pressing as needed to pass 50ml. Discard the solids. Reserve 10ml of reduction for Choko and Potato.
- For the Choko and Potato, bring the saucepan of Poaching Liquid back to the boil. Cut the choko and potato into 2cm thick slices. Use a size 12 parisienne scoop to scoop the flesh only into spheres. You’ll need 10g of each.
- Add choko and blanch for 30 seconds to 1 minute. Use a fine spider to lift choko from the stock and transfer to a small tray of paper towel. Set aside.
- Add potato to the stock and boil for 5 minutes. Use a fine spider to lift potato from the stock and transfer to a small tray of paper towel. Set both the potatoes and poaching liquid aside.
- Meanwhile, remove fingerlime pearls and discard skin and seeds. You’ll need 8g of pearls. In a small bowl, combine 10ml Hollandaise reduction and oil. Season with salt and whisk to emulsify. Set aside.
- For the Boab Dust, roughly crush the four baked sheets. Place in a small food processor and pulse to a fine crumb. Transfer to a small bowl and set aside.
- For the Hollandaise, place the clarified butter in a heatproof bowl and microwave until melted. Set aside. Half fill a medium saucepan with water and bring to the boil. Reduce to a simmer over low heat.
- Combine 40ml Hollandaise reduction and yolks in a medium bowl and whisk over the saucepan of simmering water to a thick ribbon stage. Remove the bowl from the saucepan and place it on the bench.
- Whilst whisking fast, gradually drizzle the clarified butter into the reduction/yolk mixture to emulsify. Set aside.
- For the Curry, pass the Infused Curry Base through a fine sieve into a medium bowl. Transfer Infused Curry Base into a stick blender cannister and use a stick blender to briefly process.
- Add 100g Hollandaise and briefly pulse with the stick blender. Season with lime juice and salt.
- Transfer all of the Curry to a 500ml isi gun fitted with a plain nozzle and place in 50°C waterbath until ready to serve.
- For the Yabbies, bring the saucepan of Australian Botanical Poaching Liquid back to the boil. Add the butter and lemon juice and whisk through to emulsify. Add the yabbies and cook for 1½ minutes, occasionally agitating the pan or tossing through. Use a slotted spoon to lift yabbies out from the liquid and into a small bowl. Set aside.
- For the Choko and Potato, whisk the dressing if needed to re-emulsify again. Add choko, potato and fingerlime pearls and toss through. Set aside.
- For the Curry, hold the isi gun upside down and charge with 2 cream chargers. Dispense enough curry from the isi gun into the bowl of yabby tails to generously coat and toss through. Place the isi gun of Curry back into the waterbath.
- To assemble, strain Choko and Potato through a fine sieve if needed, discarding any excess dressing.
- Spoon the dressed Choko and Potato into the tart shell and gently press with the back of a spoon to compress slightly.
- Place the pastry disk flat on top.
- Place the yabby tails inside the tart shell, one in each flute of the shell, curled down. Leave a gap in the centre of the tart and a little space between the yabbies and the top edge of the tart shell.
- Use the isi gun to dispense Curry into the centre of the tart and over the yabbies to fill the tart shell. Use a small offset palette knife to smooth the surface flat and spread curry into the fluted edges of the tart.
- Use a small coarse sieve to generously dust an even layer of Boab Dust over the surface of the tart.
- Lift the tart onto the serving plate.