All Recipes

Sherried Marron

  • Steps
  • Ingredients

Steps

  • Preheat one water bath to 60C and a second water bath to 85C. Light the cube barbecue. Turn on 2 pressure cookers to browning setting.
  • For the Mushroom Stock, heat 2 large, heavy based frypans over high heat. Divide the sunflower oil between the pans and heat the oil. Divide the button mushrooms between the pans and cook, stirring occasionally until golden and caramelised. The mushrooms will caramelise, release liquid, and then the liquid will evaporate. Scrape the base of the pan to lift all flavour.
  • Once caramelised, remove the button mushrooms from the pan and place into a large colander to allow any excess oil to drain off. Once drained, lay the caramelised button mushrooms onto large metal trays lined with clean chux, to absorb excess oil.
  • Meanwhile, return the pan back to the heat. Add 500g of the base stock and deglaze the pan. Divide the pan liquid evenly between the two pressure cookers.
  • Once drained, divide the caramelised button mushrooms and reduced Madeira evenly between the preheated pressure cookers. Divide the remaining base stock between the 2 pressure cookers, then stir to disperse and bring to the boil.
  • As the stock comes to the boil, skim off any impurities from the surface.
  • Add the dried shiitake mushrooms, thyme and black peppercorns to the pressure cooker.
  • Seal the lid of the pressure cooker and turn to high pressure. Cook for 30 minutes under pressure.
  • After 30 minutes, turn the pressure cooker off and allow to depressurise.
  • Once the pressure cooker has depressurised, pass the mushroom stock through a fine sieve, followed by an ultra sieve, into a large bowl and cool over an ice bath until completely cold. Transfer to a 7 litre pot and set aside until needed.
  • For the Marinated and Smoked Shiitake Mushrooms, first make the marinade. Place the dashi liquid and mirin into a small frypan and place onto the stove over a medium heat. Gently reduce the dashi and mirin to 75g.
  • Once the dashi and mirin has reduced to 75g, add the tamari and the white soy sauce. Whisk until fully combined. Whilst still over a medium heat, reduce the liquid to 70g.
  • Once reduced to 70g, remove from the heat and add the sherry vinegar. Stir until combined. Set aside on the bench until needed.
  • Using a paring knife, carefully remove the stalks from the mushrooms.
  • Place the shiitake mushroom heads into a small metal bowl. Drizzle the vegetable oil over the shiitake mushrooms and toss the mushrooms in the bowl to evenly coat them in oil.
  • Once the bbq charcoal is ready, use togs to remove the metal rack and add 2 pre-soaked iron bark logs onto the hot charcoal to create smoke. Place the grill bars back over the heat.
  • Place the shiitake mushrooms onto the metal bars and smoke them over the coals, turning them regularly to ensure they are lightly charred and smoked.
  • Once the shiitake mushrooms are charred and smoked, add them to the reserved pan of reduced dashi, mirin & soy marinade. Stir gently to fully cover with the reduced marinade.
  • Transfer the shiitakes and reduced marinade into a vacuum bag and seal. Place into the water bath preheated at 60C for 20 minutes.
  • Remove vac bag and place into an ice bath to cool down completely. Once cold, set the bag aside in the fridge until needed for plating.
  • For the Pickled Dulse, place the water, chardonnay vinegar and white soy into a small saucepan over high heat. Add the sugar and salt and stir until dissolved. Remove from the heat and place into the blast chiller until completely cool.
  • Combine the dried seaweed together with the chilled pickling liquid and place into a small Gastronorm container. Place the container containing the pickled seaweed into the vac pac machine, set on program 1 and 80 seconds. Close the lid of the vac pac machine. When the pickled seaweed starts to bubble press stop.
  • Repeat this process 2 more times.
  • Change the vac machine timing to 20 seconds for later use.
  • Cover the pickled seaweed with cling film and place into the fridge until needed for plating.
  • For Smoked Confit Cauliflower, melt the butter in a small saucepan, then remove from the heat and set aside to cool to 20C.
  • Trim the stalks of the cauliflower florets and clean.
  • Place the prepped cauliflower florets, along with the cooled, melted smoked brown butter into a vac seal bag. Ensure the cauliflower florets are all laying flat and are in a single layer, then seal the bag.
  • Place the bag in the water bath at 85C. Cook in the water bath until cauliflower is just soft throughout, about 30-40 minutes. Remove from the water bath and place into a bowl of cold water until completely cool. Once cool, set aide on the bench until needed for plating.
  • For the Mushroom Consommé, place the chilled Mushroom Stock and Paris brown mushroom juice into a 7 litre pot and set aside.
  • Transfer the shiitake powder into a large metal bowl.
  • Place the button mushrooms into the food processor and blitz until very finely minced.
  • Add the finely blitzed mushrooms to the bowl of shiitake mushroom powder. Mix together to form a paste.
  • Add the mushroom paste to the chilled mushroom stock in the 7 litre pot and whisk to fully disperse.
  • Place the egg whites into a stand mixer fitted with a whisk attachment. Whisk the egg whites to soft peaks.
  • Once whisked, add the egg whites into the chilled mushroom stock and whisk to combine.
  • Using a stick blender, blitz the stock mixture until fully emulsified.
  • Place the pot onto the stove and set over a low heat.
  • Heat the stock mixture and bring up to a gentle simmer, stirring every 5 minutes to ensure that nothing sets on the bottom of the pan, until the raft begins to coagulate.
  • Once the stock starts to simmer and the raft has fully coagulated and set, make a hole in the raft, slightly towards the edge of the pot. Continue to cook on low heat until all of the egg has coagulated and the stock is completely clear, about 45 minutes.
  • Very gently, break the raft, ladle the consommé out of the pan and pass through an ultra sieve. Discard the raft. Weigh out 1875g of the consommé into a clean 4 litre pot.
  • Return to the heat and reduce the clarified mushroom consommé to 1500g. Taste the reduced clarified mushroom consommé and season to taste.
  • For the Madiera Pickled Enoki Mushrooms, place the water and sherry vinegar into a medium saucepan and heat to 60C. Remove from the heat, add the salt and sugar and stir until fully dissolved.
  • Add the garlic, thyme, bay, black pepper, reduced Madeira and white soy and stir to fully disperse. Place into the blast chiller to cool completely. Once cool, set aside on the bench until needed.
  • Ensure the enoki mushrooms are free from dirt. Very carefully, separate the enoki. Using a paring knife trim the mushrooms down to about 4cm in length.
  • Place the individual, trimmed enoki mushrooms into a small, square Gastronorm dish and add the madeira and soy pickling liquid so the mushrooms are completely submerged.
  • Set aside in the fridge to pickle until needed for plating.
  • In preparation for cooking the marron, place a 7 litre saucepan of water over high heat, cover and bring to the boil.
  • For the Pickled Daikon Dice, in a small saucepan combine the water and vinegar and heat to 80C. Remove from heat, add the sugar and salt and stir until fully dissolved.
  • Pour the liquid into a small square Gastronorm container and place into the blast chiller to cool completely.
  • Meanwhile, prepare the daikon and weigh out.
  • Add the daikon to the container of cooled pickling liquid and place in the fridge until needed for plating.
  • For the Marron Tail, prepare a large bowl of iced water.
  • Twist the centre fin at the end of the tail and gently pull out the digestive tract from each tail, ensuring to keep the marron tail fully intact.
  • Blanch the 3 marron in the 7 litre pot of boiling water for 45 seconds, then remove and refresh in the iced water.
  • Use a small paring knife to release the head from the tail of each marron. Use scissors to cut along the sides of the underside of the tail piece to release the marron tail from the shell. Check for any remaining intestinal tract and remove with fish tweezers. Place 2 marron tails on a tray lined with clean chux and set aside in the fridge until needed.
  • Take the remaining marron tail and thread a large metal skewer through the centre of the tail, lengthways, and set aside on a tray in the fridge until needed.
  • For the Finishing of the Mushroom Consommé, take the pot of clarified mushroom consommé and heat on the stove to 85C. Once at temperature, add the sliced button mushrooms and stir, then continue to cook at 85C for 20 minutes.
  • Remove from the heat and cool the consommé to 60C.
  • Once the mushroom consommé reaches 60C, add the bonito flakes and stir. Continue to cook at 60C for 5 minutes, stirring the consommé every minute.
  • Pass the mushroom consommé through a fine sieve into a 4 litre saucepan, pressing the mushrooms to extract any excess liquid and cool to 40C.
  • Once the mushroom consommé reaches 40C, add the coriander, parsley, chervil and tarragon.
  • Infuse for 15 minutes, stirring the consommé every 5 minutes.
  • Once infused, pass the mushroom consommé through an ultra sieve and into a large saucepan.
  • Add the white soy, passed lemon juice and sugar and stir to fully incorporate. Check the balance of the mushroom consommé and adjust if necessary.
  • Place into the blast chiller to chill as quickly as possible. Once completely chilled, place the finished mushroom consommé into the fridge until needed.
  • For the Marron Tartare, Place the shallot brunoise into a fine sieve and rinse under cold water for 30 seconds. Lay the rinsed shallots on a tray lined with clean chux cloth to absorb any excess water.
  • Take the reserved blanched, diced marron tails and weigh out 80g into a bowl. Add the rinsed brunoise shallots, walnut oil and pickled lemon to the bowl of diced marron. Very gently, stir the tartare mix to evenly and fully combine all of the ingredients.
  • Add the raw diced mushroom, chopped Pickled Dulce, Pickled Dulse pickling liquid, white soy, fine salt and freshly ground black pepper to the bowl of diced marron and stir gently to combine. Cover the metal bowl and place back into the fridge until needed for plating.
  • To prepare the grapefruit, first peel the grapefruit, being careful not to tear the inner membrane surrounding the segments. Using fingers, carefully peel away the membrane from the segments, taking care not to rupture the individual cells of the fruit . Use fingers to carefully pick out 6 grams of individual carpels of grapefruit, taking care not to rupture the cells. Set carpels aside in a small bowl until needed for plating.
  • Place the chervil into a small bowl until needed for plating. Pass the yuzu juice into a small bowl and set aside in the fridge until needed for plating.
  • For the Garnish, cut the stalk away from the button mushroom caps and discard the stalks. Slice at least 4 thin slices of the mushroom cap. Place into a small glass bowl, lined and topped with damp paper towel, and set aside in the fridge until needed for plating.

At the end of the cook, each contestant should have:

  • 1. Smoked Confit Cauliflower, in vac bag, on the bench2. Pickled Dulse, in a Gastronorm container, covered with clingfilm, in the fridge3. Pickled Daikon Dice, in a square Gastronorm container, in the fridge4. Finished Mushroom Consommé, in a large saucepan, in the fridge5. Marron Tartare mixture, in a bowl, covered with clingfilm, in the fridge6. Grapefruit Carpels in a bowl, covered with clingfilm, in the fridge7. Chopped Chervil Leaves in a bowl, covered with damp paper towel, in the fridge8. Passed yuzu in a bowl, covered with clingfilm, in the fridge9. Madiera Pickled Enoki Mushrooms, in a square Gastronorm, in the fridge10. Marinated Smoked Shiitake Mushrooms, in the vac bag, in the fridge11. Blanched Marron Tail, skewered, on a lined tray, in the fridge12. Garnish sea spray, ice plant leaves and barilla leaves on a tray, covered in clingfilm, in the fridge13. Garnish baby button mushroom slices, in a small glass bowl lined and topped with damp paper towel, in the fridge

To finish the dish:

  • Heat the cube barbecue. Preheat oven to 160C.
  • To finish the Marron Tartare, very gently stir in the chervil and grapefruit carpels to evenly combine all of the ingredients.
  • Add the passed yuzu juice to taste and gently stir. Taste the Marron Tartare mix to check balance and seasoning. Re-cover the metal bowl and place back into the fridge until needed.
  • To finish the Smoked Confit Cauliflower, remove 5 of the cooked cauliflower florets from the bag. Remove any excess smoked brown butter
  • Sear the confit cauliflower florets on the cube bbq so that the top of the floret is on the grill, being careful as the grill will flame. Cook slightly on one side of the floret until golden brown and evenly caramelised.
  • Place onto a tray and into the oven for 2 minutes.
  • Transfer the hot seared cauliflower onto a clean tray lined with a clean chux. Season with fine salt and finely ground cracked black pepper. Set aside until needed.
  • To finish the Marron Tail, season the reserved skewered tail with salt, then coat lightly in olive oil. Cook the marron tail on the preheated bbq, turning, for 90 seconds, then remove from the heat, season with pepper and set aside to rest until needed.
  • To finish the Finished Mushroom Consommé, weigh out 35g of consommé into a small copper pot. On a medium heat, gently heat the mushroom consommé to 80C. Once the mushroom consommé reaches 80C, add the blended sherry along with the finishing olive oil. Stir to fully disperse and set aside until needed.
  • Remove the metal bowl of Marron Tartare from the fridge and turn out onto a metal tray lined with clean chux cloth to absorb any excess moisture from the tartare. Set aside until needed for plating.

To plate:

  • Spoon 3 dessertspoons of Marron Tartare in a circular formation on the serving plate.
  • Place 7 cubes of Pickled Daikon Dice in and around the portions of Marron Tartare.
  • Remove the Marinated Smoked Shiitake Mushrooms from the vac bag and drain well to remove excess liquid. Slice one mushroom thinly, then lay 2 slices against the portions of Marron Tartare and 2 slices on the cubes of Daikon Dice.
  • Remove the skewer from the rested Marron Tail. Trim each end to neaten and cut the marron tail into 3 portions. Lean a portion of marron against each portion of Marron Tartare.
  • Tear the Pickled Dulse into small pieces. Place a small piece of Pickled Dulse next to each piece of marron.
  • Place 3 florets of the Smoked Confit Cauliflower in between each portion of marron.
  • Place a cluster of 4 Madiera Pickled Enoki Mushrooms in between each portion of marron.
  • Place 4 barilla leaves in and around the marron.
  • Place 3 ice plant leaves in and around the marron.
  • Place 7 small sprigs of sea spray in and around the marron.
  • Place 4 slices of button mushroom in and around the marron.
  • Transfer warmed mushroom consommé to the serving jug and serve.

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