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Western Australia Marron, Tom Yum Bisque Sauce, Native Golden Enoki Mushrooms, Bush Tomatoes, Finger Lime
Recipe by Nat Thaipun
Try Western Australia Marron, Tom Yum Bisque Sauce, Native Golden Enoki Mushrooms, Bush Tomatoes, Finger Lime.
- Steps
- Ingredients
Ingredients
Western Australian Marrons
Tom Yum Base Stock
Bisque Sauce
Roasted Chilli Oil
Native Golden Enoki Mushrooms
Warrigal Greens
Deep Fried Kaffir Lime Leaves
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Steps
- Preheat the oven to 100°C.
- For the Western Australian Marrons, bring a stock pot of salted water to a rapid boil.
- Remove the heads from the marron and set aside for later. Blanch the marron in boiling water for 1-1 ½ minutes then place into an ice bath. Set aside in the fridge until required for cooking.
- To prepare the Tom Yum Base Stock, rehydrate the bush tomatoes and the dried chilli in a bowl of boiling water for 10 minutes.
- Place shrimp paste, galangal, lemongrass stalk, kaffir lime leaves, coriander roots and birds eye chilli with drained bush tomatoes and dried chilli into a mini food processor and blitz until a fine paste.
- Heat oil in a stock pot on a medium heat and add the paste. Stir fry for 5 minutes until aromatic. Then add reserved marron heads and stir fry until they turn red. Add the tomato, chicken stock and saffron then season with salt. Bring to a simmer and cook for 30 minutes.
- To prepare the Bisque Sauce, brunoise the celery, carrots and onions.
- Heat a medium saucepan with oil and add the brunoised vegetables. Cook for 5 minutes until softened. Add the prawn heads and cook until coloured. Add the tomato paste and sauté for another 1-2 minutes. Add 500ml of the tom yum base stock and bring to a simmer, cooking for 30 minutes to reduce by half.
- Strain the sauce and transfer into a Thermomix jug to puree for 3 minutes on speed 10. Add butter and season to taste, then blend another 20 seconds on speed 6, to emulsify. Keep warm until required.
- To cook the marron, carefully crack the shell off the tail. Devein and cut the marrons in half lengthways. Place into a baking dish and add 2-3 ladles of the remaining tom yum stock over the top. Add butter, lemongrass and lime zest to the dish and place a probe into one of the marron. Cook in the oven at 100°C until the internal temperature reaches 48°C.
- Meanwhile, prepare the Roasted Chilli Oil. Chop the dried chillies in a mini food processor then place the into a dry saucepan and toast until dark. Add the oil and continue to cook for 2-3 minutes on a low heat, taking care not to burn. Return to the food processor with salt and sugar blitz again. Strain and set aside.
- For the Native Golden Enoki Mushrooms, divide the mushrooms into 5 portions.
- Place 250ml of the tom yum base stock with butter to a medium saucepan and bring to a light simmer, whisking to combine. Add the mushrooms and cook for 2 minutes or until just tender. Removed with a slotted spatula and set aside.
- To prepare the Warrigal Greens, bring the poaching liquid for the mushrooms to the boil again. Prepare an ice bath.
- Place the greens in the liquid for 1-2 minutes then place into an ice bath. Season with salt.
- To cook the Deep Fried Kaffir Lime Leaves, heat oil in a small saucepan on a low heat. Remove the centre vein and finely julienne the leaves. Add to the oil to fry. Cook on a low heat for 1-2 minutes, until crisp. Drain on paper towel and lightly salt.
- To serve, divide the bisque sauce between five plates and spread on the bottom of each plate. Nest two pieces of Marron beside each other on one side of the plate. Top with a serve of the enoki mushrooms and then the Warrigal leaves and kaffir lime leaves. Place a piece of finger lime in the middle of the sauce and drizzle with the chilli oil.
