FOOD & DRINK
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To make the pickled mooli garnish , run the peeled mooli through a Japanese turning slicer to create thin sheets . Alternatively , use a mandolin on a 1mm setting . Place the sheets inside a large sous-vide bag ensuring they lie in a flat , single layer . Add some pickle liquor and compress using a vacuum sealer . Once done , remove from the bag and lay out half the pickled mooli sheets on a clean work surface . Scatter over the viola flowers , and place the remaining mooli sheets on top , so the flowers are sandwiched in-between . Use a 5cm round cutter to press out discs . Set aside to use as a garnish .
Start by making the prawn mixture for the Scotch eggs as they require 24 hours in the fridge for the transglutaminase to work . Combine the prawns and salt in a bowl and leave for 30 minutes . Pat dry , then mince in a food processor . Add the egg white and blend to a smooth paste . Stir through the second batch of minced prawns along with the chilli and transglutaminase . One well combined , cover and leave in the fridge for 24 hours .
For the lobster stock , bring the lobster shells and water to the boil in a large pan over high heat . Reduce the heat to medium and cover with a lid . Simmer for 3 hours , then pass through a fine mesh sieve lined with cheesecloth or food-grade muslin . You will only use 600ml of this stock in the Lobster Satay Sauce , but the remaining stock can be frozen .
To make the lobster oil , fry the shells in the oil over high heat until golden and fragrant . Add the fennel seeds and cook for 10 more minutes . Remove the pan from the heat and stir in the lemon zest . Set aside to infuse for 2 hours , then strain and reserve the oil , discarding the shells and fennel seeds . Leave the oil to cool to room temperature before using in the satay sauce and the aioli ( if you choose to make the aioli ).
For the lobster satay sauce , heat a drizzle of olive oil in a large pan over low heat
and add the onion , fennel , garlic , ginger , lemongrass , lime leaf , fennel seeds and coriander seeds , cooking until the vegetables are translucent . Pour in the coconut mill , lobster stock , tomato puree , tamarind paste , palm sugar and salt . Cover with a lid and leave to cook gently for 2-3 hours . Once cooked , strain the mixture through a fine mesh sieve , reserving all the liquid and discarding the contents of the sieve . Place the mixture into a blender ( preferably a Vita Prep ) and add the lobster oil , chilli oil and peanut butter . Blend until completely smooth , then add the xanthan gum and blend once again on high speed . Strain the mixture a second time . Set aside until needed and gently reheat in a pan before serving .
If you choose to make the aioli , blend all the ingredients ( apart from the lobster oil ) in a mini food processor or blender . Slowly drizzle in the oil until the mixture has emulsified like a mayonnaise . Transfer the mixture to a piping bag and set aside until ready to serve .
For the pickle liquor , bring all ingredients to the boil over high heat . Once the sugar has dissolved , remove the pan from the heat and cover , leaving to cool completely . Strain well , discarding all the spices and use the liquor in the pickled mooli .
For the Scotch eggs , start by boiling the quail ’ s eggs . Bring a large pan of water to the boil over high heat and have a large bowl of iced water at hand . Gently lower all the eggs into the boiling water and cook for exactly 2 minutes 10 seconds . Remove the eggs using a slotted spoon and plunge them immediately into the bowl of iced water . Once cooled , carefully peel all the eggs .
Divide the prawn mixture into twelve portions of 75g each and gently wrap the prawn mixture around each egg , ensuring the eggs are completely enclosed .
Place the flour in one bowl , the beaten eggs in another and the breadcrumbs in a third . Dip each wrapped egg first in the flour , then the egg and finally coat with the breadcrumbs .
When ready to cook , heat enough oil to 170 ° C in a large pan or deep fat fryer . Working in batches , carefully lower the Scotch eggs into the hot oil and fry for 4 minutes . Remove with a slotted spoon and place them on a tray lined with kitchen paper to drain .
To plate and serve , pipe a generous dot of the lobster aioli in the centre of 12 small bowls . Place the Scotch egg on top of the aioli and drizzle a little lobster satay sauce around the bowl . Place the pickled mooli on top of the Scotch egg and if you have any lobster oil remaining , you can finish with a few dots of oil around the sauce .
Issue 58 2023 THE ART OF LUXURY