Epicure - - MASTERCLASS -

Serves 3

Prep time 1 hour + 24 hours pick­ling Cook time 20 min­utes

pick­led baby turnips

50ml wa­ter

4 co­rian­der seeds

15g sugar

50ml ap­ple cider vine­gar

20 baby turnips, peeled and thinly sliced

1.1 Bring wa­ter to boil in a saucepan and add co­rian­der seeds.

1.2 Turn off the heat and add sugar. Stir to dis­solve. 1.3 Al­low so­lu­tion to cool, then add ap­ple cider vine­gar.

1.4 Pour pick­ling liq­uid over the sliced baby turnips and soak for 24 hours.

XO sauce

80g dried scal­lops 120g dried shrimps hot wa­ter

70g Chi­nese ham 100g shal­lots

3 stalks of le­mon­grass 4 cloves of gar­lic, peeled 15ml fish sauce 20ml dark soya sauce 15ml sesame oil 100ml chicken stock 10g chilli flakes sugar, to taste salt, to taste

2.1 Soak dried scal­lops and shrimps in hot wa­ter for 20 min­utes, en­sur­ing that the in­gre­di­ents are com­pletely sub­merged by the liq­uid.

2.2 Blend soaked scal­lops, shrimps and Chi­nese ham into a coarse paste.

2.3 Blend shal­lots, le­mon­grass and gar­lic into a coarse paste.

2.4 In a pan, sauté scal­lops, shrimps and Chi­nese ham paste for 20 min­utes over medium heat.

2.5 In an­other pan, sauté shal­lots, le­mon­grass and gar­lic paste for 20 min­utes over medium heat.

2.6 Com­bine all in­gre­di­ents in an­other pan and sauté un­til a deep brown shade de­vel­ops and liq­uid is fully evap­o­rated. Sea­son with sugar and salt.

lob­ster boil­ing wa­ter

4 live Bos­ton lob­sters (450-550g each) ice cold wa­ter

750g un­salted but­ter

3 sprigs of thyme

3.1 Blanch lob­sters in boil­ing wa­ter for 4 min­utes.

3.2 Im­me­di­ately trans­fer blanched lob­sters into a bowl of ice cold wa­ter, to stop the cook­ing.

3.3 Re­move shells with scis­sors and gen­tly pull the flesh out. Chill flesh. Re­serve shells and head.

3.4 Place re­served shells and heads with un­salted but­ter, together in an oven-proof con­tainer.

3.5 Cover con­tainer with alu­minium foil and bake at 140°C for 2 hours. Stir mix­ture ev­ery 30 min­utes.

3.6 Set mix­ture aside for two hours, then strain.

3.7 Trans­fer lob­ster but­ter to a saucepan and bring it up to 65°C.

3.8 Add lob­ster flesh and cook for 6 min­utes.

XO pasta

300g dried pasta of your choice 4 cloves of gar­lic, peeled and sliced 90ml wa­ter

1 chilli padi, sliced

250g XO sauce salt, to taste pep­per, to taste

40g un­salted but­ter

1 tbsp fresh Ital­ian pars­ley, chopped 4.1 Blanch pasta in salted boil­ing wa­ter for 6 min­utes.

4.2 In a pan, sauté gar­lic with olive oil un­til fra­grant, then add wa­ter, chilli padi and XO sauce. Bring to a boil.

4.3 Strain pasta and add to pan. Sea­son with salt and pep­per. Al­low pasta to braise in the mix­ture.

4.4 Re­duce mix­ture to half its vol­ume and turn off heat. Then, stir in un­salted but­ter and chopped pars­ley. as­sem­bly mi­cro­greens, to gar­nish

5.1 Coil pasta on a plate, with a fork.

5.2 Place lob­ster on top of the pasta.

5.3 Lift 5 slices of baby turnips and a pinch of mi­cro­greens and ar­range them around the pasta.

5.4 Serve im­me­di­ately.

“Only sauté the (XO) sauce to the point where it achieves a beau­ti­ful deep brown shade, and then take it off the stove im­me­di­ately, as the colour will con­tinue to deepen with the resid­ual heat.”










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