
Thai Panang Duck Curry
- 10 portions
Whole Akaroa Salmon
BUITONI Coulis marinade for Akaroa Salmon
To smoke Akaroa Salmon
Akaroa Salmon egg
NZ grown winter vegetables nest dressing
NZ grown vegetables nest salad
Black and white cauliflower noodles
Verde gel
BUITONI Coulis and Poppy Seed Cracker
Beetroot glaze
To plate
Qty | Unit | Ingredient | Preparation |
1 | whole | Akaroa Salmon |
Manuka wood smoking
Qty | Unit | Ingredient | Preparation |
100 | g | Manuka wood chips | |
2 | tbsp | Water |
BUITONI Coulis marinade for Akaroa Salmon
Qty | Unit | Ingredient | Preparation |
100 | ml | BUITONI Sugo al Pomodoro Tomato Coulis juice | Keep pulp for cracker |
1/2 | tbsp | Brown sugar | |
1/2 | each | Fresh lemon juice | |
1/2 | each | Fresh lemon zest | |
1 | tsp | Coriander seed | |
Salt and pepper |
Akaroa Salmon egg
Qty | Unit | Ingredient | Preparation |
120 | g | Akaroa Salmon | Fresh, scraped clean from bone |
1 | tbsp | Lemon oil | |
Salt and pepper |
Vegetables nest salad
Qty | Unit | Ingredient | Preparation |
100 | g | Cauliflower | |
1 | each | Celery | |
2 | each | Purple baby carrots | |
1 | each | Yellow beetroot | |
1/4 | each | Red onion |
Winter vegetables nest dressing
Qty | Unit | Ingredient | Preparation |
50 | ml | Champagne vinegar | |
1 | tbsp | Sugar | |
1/4 | tsp | Caraway and cumin seed | |
Salt and pepper |
Black and white cauliflower noodle
Qty | Unit | Ingredient | Preparation |
1/2 | each | Brown onion | |
120 | g | Cauliflower | |
1 | tbsp | Olive oil | |
600 | ml | Water | |
1 | tbsp | MAGGI Classic Onion Bullion | |
1 | sprig | Thyme | |
8 | g | Agar agar | |
4 | g | Guar gum | |
1 | tbsp | Japanese virgin bamboo charcoal |
Verde gel
Qty | Unit | Ingredient | Preparation |
15 | g | Italian parsley | |
30 | g | Basil | |
15 | g | Chives | |
15 | g | Spinach | |
1 | each | Garlic | |
20 | g | Capers | |
20 | g | Gherkins | |
20 | g | Shallot | |
1/2 | each | Fresh lemon zest | |
200 | ml | Water | |
1/2 | tsp | MAGGI Classic Onion Bullion | |
2 | g | Agar agar | |
0.4 | g | Xantham gum | |
1/2 | each | Fresh lemon juice | |
1 | tbsp | Chardonnay vinegar | |
Salt and pepper |
BUITONI Coulis and poppy seed cracker
Qty | Unit | Ingredient | Preparation |
50 | g | Bread flour | |
25 | g | Fine durum flour | |
20 | g | Soft flour | |
20 | g | Wholemeal flour | |
0.3 | g | Instant yeast | |
50 | g | Luke warm water | |
1/2 | tsp | Molasses | |
1/2 | tsp | Honey | |
30 | g | BUITONI Coulis pulp | |
2 | tbsp | Olive oil |
BUITONI Coulis and poppy seed cracker garnish
Qty | Unit | Ingredient | Preparation |
1 | tbsp | Poppy seed | |
1/2 | tsp | Sea salt | |
1/2 | tsp | Cracked pepper |
Betroot glaze
Qty | Unit | Ingredient | Preparation |
250 | ml | New Zealand grown red beetroot juice | |
100 | ml | Red wine | |
100 | ml | Red wine vinegar |
Garnish
Qty | Unit | Ingredient | Preparation |
1 | g | Edible flower |