Braised Lamb with Eggplant

Eggplant sauce

100g x finely sliced eshallots (lengthways)

Olive oil

250ml x white vermouth

250ml x white wine

75g x brown sugar

½ x bunch rosemary picked (not chopped)

½ x head garlic chopped finely

25g x ginger finely chopped

1kg x tin diced tomato’s

1 x tbs ground cumin

½ x tbs smoked paprika

1 x tbs mustard seeds

1 x tbs ground fennel seeds

1 x tbs cumin seeds whole

1 x tbs sumac

1kg large eggplant cut in half then each half into 8 length ways

Lamb

1 x lamb shoulder 1.5kg

2 x carrots peeled and roughly chopped

¼ x bunch celery roughly chopped

2 x bay leaf

1 x brown onion peeled and diced

Light beef stock

2 x tbs Black pepper

4 x tbs Yogurt

½ x bunch Mint leaves picked

Extra virgin Olive oil

Method for eggplant sauce

Sweat eshallots, garlic, ginger and rosemary in a large pot until opaque not brown and cook for 5 min add in vermouth, diced tomato and sugar reduce for 25 min. set aside until cool. Coat the eggplant pieces in olive oil and bake in a 180 degree oven for 25min, once cooked at to the tomato sauce and set aside.

Method for the Lamb

Bring a large pan a high heat with a splash of oil seal the lamb shoulder until golden brown on both sides place in a large baking dish cover with carrots, celery, bay leaf, onion, black pepper. Then pour enough stock to completely cover the lamb. place in a moderate oven  at 150 degrees covered for about 3hrs or until the meat is falling off the bone. Once the lamb is cooked increase the oven to 220 degrees take the cover of the lamb and cook for a further 20min this will give a nice colour Remove from the oven and set aside.

To Serve

Place eggplant mix on your desired serving platter remove lamb form the cooking liquid and place on the lamb top with yoghurt and splash with extra virgin olive oil and garnish with picked mint, serve immediately

Rosella, Burnt Vanilla Trifle

50g x Banksia flower fresh picked

2 x bay leaf

100ml Water

100g x Sugar

50ml sweet vermouth ( maidenii is my preferred brand )

Spounge cake

120g x plain flour

½ teaspoon baking powder

4 x eggs

70 g x melted butter

120g x  caster sugar

Custard

6 x Egg yolks

75g x Sugar

4 x Vanilla pods

100ml x Milk

350ml x cream

Rosella jelly

400ml x Rosella

125g x Sugar

250ml x water

25g x Gelatine leaves

750g x Fresh Raspberries

300ml double cream whipped

sweet vermouth extra

For the Banksia flower syrup soak the flowers in the water over night then remove and add sugar, bay leaf and sweet vermouth bring to the boil and set aside.

Line a 20cm tin with baking paper and pre heat the oven to 180 degrees, sift the flour and baking powder together and set aside in a kitchen mixer add the eggs and sugar and whisk until tripled in size. Sift the flour mixture 1/3 at a time into the egg mixture carefully stirring it through once all the flour is added mix in the cooled melted butter making sure not to over work the mix. Pour into the cake tin and bake for about 20 min or until it springs back when you gently press the top set aside on a cooling rack.

To make the burnt vanilla custard place the vanilla pods in a dry pan and cook until they slightly scorch and burn about 3min, cut the vanilla pods length ways and scrape out the centre add both to a heavy based pot with the milk and cream bring to the boil and remove from the heat, Wisk egg yolks and sugar until pale in colour pour over the milk and cream mixture and Wisk until combined place contents back into the pot and stir on a medium heat with a wooden spoon about 5min or until it reaches 79 degrees once thickened strain in to a bowl and let cool.

For the rosella jelly soak the gelatine leaves in cold water until soft, puree the rosella and water in a bar blender then strain add rosella puree and sugar in to a  pot until sugar is dissolved remove from the heat and let cool slightly before you add the softened gelatine poor the mix in a plastic container and set  in the fridge about 2hrs.

To assemble the trifle use a nice glass trifle dish so you can see all the colours and textures, Cut the sponge into 5mm slices and lay on a board with a pastry brush paint the sponge with the rosella syrup and splash with a little more sweet vermouth so it gets a good soaking then lay it into the glass dish, then brake up the jelly into 4-5cm pieces and continue to layer soaked sponge then jelly then custard and raspberries until you reach the top of the glass you should finish with a layer of raspberries on top and one more good splash of sweet vermouth is recommended

Prawn and Scallop Wontons

Chilli oil

250ml x veg oil

25g x crushed dried chilli

5g x green Sichuan pepper

5g x brown Sichuan pepper

Method

Heat oil in a heavy based pot on a medium heat, bring oil up to 130 degrees C

Once the oil is at the correct temp pour in chilli and Sichuan pepper stir and remove

From the heat let sit until cold. Strain oil

Sichuan chilli dressing

250ml x Sichuan chilli oil

180ml Red vinegar

90g x Sugar

60ml x light soy

25ml prickly ash oil green

Method

Mix all ingredients together with a whisk and set aside.

Prawn and Scallop wonton mix

200g Prawn meat

100g Scallops meat

1ea garlic

5g Ginger

20g shallot “o”

½ bunch coriander chopped

10ml shao xing wine

20ml light soy

1 tbls sesame oil

pinch salt

Method

Dice the scallops quite chunky, not fine!! Mince the garlic and cut the shallot ‘O’ combine all ingredients in a mixing bowl.

Rolling Method

Cut the wonton skin into four squares and place 20g of the mixture in the center. Use some starch water to coat around your ball of mixture and fold over to make a rectangle and seal the edges ensuring there are no holes. Then fold the two bottom corners together with some starch water to hold.

Duck & Scallop Ramen

2L x chicken stock

1 x BBQ duck meat removed and shredded (reserve the bones for stock)

4 x large fresh scallops cut in half

50ml x olive oil

100g x ginger roughly chopped

6 x eshallots peeled and roughly chopped

½ bunch x chinese shallots chopped

1 x bunch coriander leaves picked and stems reserved

1 x bunch native basil leaves picked

50ml x tamari

2 x tbl sesame oil

4 x star anise

1 x sheet nori

4 x egg yolks

1 x bunch shiso leaves picked

30g x dried wakame soaked

1 x pack organic udon noodles

1 x punnet fresh black fungi

40g x umboshi plums

30g x toasted sesame seeds

pinch of sichuan pepper

Method

For the stock chop the duck bones into small pieces, in a large pot on a medium heat sauté the ginger, eshallots, coriander stems and Chinese shallots until softened not browned then add duck bones , star anise and chicken stock and simmer for 30min. strain soup through a fine strainer and place back on the stove in a clean pot, add tamari and sesame oil to taste.

For the noodles bring a large pot of salted water to the boil and cook the noodles fro about 8min or until cooked, once cooked dived into 4 serving bowls cover with the stock and carefully arrange the nori, picked shiso leaf, coriander, native basil, shredded duck, raw scallop, wakame, black fungi and umboshi plum. Lastly place the raw egg yolk in the middle of the bowl and season with the Sichuan pepper and toasted sesame seeds, serve immediately.

Prawn Toast

200g x fresh king prawns

10g x ginger

20g x shallot

1/2b x coriander

pinch white pepper

5g x sugar

100g x White sesame seeds

2 x slice White bread

Ground sichuan pepper

Vegetable oil for frying

Method

Mince ½ the prawns, clean and dice the remaining prawns. Finely dice ginger, slice shallot and coriander season and mix together.

To assemble cut the each piece of bread into 4 even triangles with the crust cut off then place a table spoon of prawn mix evenly over each triangle, once all the bread has been covered with prawn mix place the prawn side down into the sesame seed to coat each piece.

Bring a heavy based pot of vegetable oil up to 180 degrees then deep-fry prawn toast until golden brown, drain and season with Sichuan pepper, Serve with your favourite rite dipping sauce