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Nectarine with Noodles

Serves 4
  • Steps
  • Ingredients

Steps

  • Bring a saucepan of water to the boil and prepare an ice bath in a medium bowl.
  • For the Szechuan Pepper Oil, place the Szechuan peppercorns in a fry pan over medium heat and toast until aromatic. Remove from the heat.
  • Heat the oil to 80oC. Pour into a blender, add the peppercorns and process until the oil has coloured and the peppercorns are well broken down. Strain through a cheesecloth into a bowl and transfer to a bottle to serve.
  • For the Squid Noodles, place the white nectarine juice into a small fry pan over a medium heat. Simmer until reduced to a glaze like consistency. Remove from the heat and set aside.
  • Carefully score each side of the squid in a criss cross pattern. Place into the boiling water and cook for exactly 1 minute. Remove and refresh immediately in iced water. Remove the squid and dry well. Trim the edge then cut to open the squid tube to lie flat in a square. Brush liberally with the nectarine caramel and using tongs to help hold the squid flat, blow torch the surface to caramelise the nectarine coating. With a very sharp knife, cut each squid into very thin strips to resemble noodles, place in a bowl and set aside.
  • For the Daikon Noodles, peel the daikon then use a Japanese lathe, mandolin or a vegetable peeler to shave very thin lengths. Roll the slices then cut lengthways to resemble noodles. Gently shake the daikon to separate the noodles and add to the bowl with the squid.
  • Combine 1 tablespoon of the nectarine glaze and the ingredients, season to taste then mix through the squid and daikon noodles. Set aside.
  • For the White Nectarine Broth, combine ingredients in a bowl, stir well and adjust the seasoning to taste with a little more white soy or vinegar as required. Strain into a serving jug and set aside.
  • For the Charred Nectarine, heat a griddle pan over medium high heat.
  • Heat a small frypan over medium heat. Add the prosciutto and fry until crispy. Set aside on a piece of paper towel to cool. Chop or crumble into small pieces.
  • Place the nectarine slices into the hot griddle pan and cook until char marks appear and set aside in a bowl. When ready to serve, mix in the crispy prosciutto and a drizzle with Szechuan peppercorn oil to taste.
  • For the Pickled Nectarine, finely dice the nectarine flesh and place in a bowl. Add salt and cover with vinegar and stir. Set aside for 10 minutes to lightly pickle. Drain well to serve.
  • To serve, arrange a handful of the squid and daikon noodles in the centre of each serving bowl. Top with a charred nectarine slices and prosciutto. Add some pickled nectarine. Squeeze a wedge of lime over the top and dress with a small amount of cress or micro leaves. Pour the broth around the noodles before serving and drizzle with a good amount of the Szechuan pepper oil. Toss the noodles through the broth before eating.

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