Eggplant with Black Pepper Sauce, Cashew and Curry Leaf
Chicken Roasted In Miso, Tosa Onion Salad
Baked Apple Confit
Ingredients and Equipment
For the Black Pepper Sauce:
8 eschallot, finely sliced – (try Block 11 Organics)
2 red chilli, minced – (try Food by Fiat)
12 garlic cloves, minced – (try Russel, The Good Garlic Guy)
150g soft butter – (try Pepe Saya)
50g lite soy – (try Enokido Miso)
30g dark soy – (try Enokido Miso)
3 TBS cracked black pepper
100g oyster sauce
30g sugar
300g shao xing rice wine
For the Cashew Cream and Curry Leaf:
250g cashews, lightly toasted
250g cold water
70g grapeseed oil
Generous pinch of salt – (try Olsson’s Sea Salt)
20g brown rice vinegar
10g sugar
Curry leaves
For the Eggplant:
2 eggplants
For the Chicken baked in Miso:
1 free range chicken – (try Burrawong Gaian)
Miso marinade
50g sake
50g mirin
30g sugar
140g miso – (try Enokido Miso)
Lightly toasted crushed sesame seeds for garnish.
For the Tosa Onion Salad:
1 onion or 4 pickling onions, sliced and rinsed in cold water until they no longer taste raw – (try Eden’s Edibles)
10g sake
10g white soy – (try Enokido Miso)
10g katsuobushi bonito flakes
For the Baked Apple Confit:
Apple confit
100g unsalted butter, melted – (try Pepe Saya)
150g caster sugar
80ml sake
50ml lemon juice – (try A&W Muscat)
zest of 1 lemon – (try A&W Muscat)
10 small granny smith apples – (try Kurrawong Organics)
This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.
Method
For the Black Pepper Sauce:
In a hot wok start the butter until it begins to foam. Add the eschallot and stir fry 3-4 minutes until fragrant and beginning to colour. Add the garlic and chilli and continue cooking a further minute. Add the soys, the pepper, the sugar and the oyster sauce and continue stir frying at high heat. Add the shao xing, reduce the heat to low and cook out until the alcohol flavour is cooked out.
For the Cashew Cream and Curry Leaf:
Blitz everything together in a food processor. Fry curry leaves at 140°C until crisp and translucent.
For the Eggplant:
Bake the eggplants in their skins for roughly 30 minutes until cooked through. Cool down, halve and peel.
To serve: Place the eggplant on a plate and cover neatly with the black pepper sauce. Place a dollop of cashew cream next to the eggplant and garnish with the curry leaf.
For the Chicken baked in Miso:
In a small pot bring the mirin, sake and sugar to the boil and reduce by half. Add to the miso. Chill and reserve.
Split the chicken through the spine and the breast plate to make 2 halves.
Marinate in the miso marinade overnight.
Roast in a 180°C fan forced oven, skin side up, for 35 minutes until nicely coloured and cooked through (above 70°C internal temperature). Once cooked remove from the oven and rest for 5 – 10 minutes. Serve with the onion salad, garnished with the crushed sesame seeds.
For the Tosa Onion Salad:
Mix all the ingredients and allow to marinate 5 minutes.
For the Baked Apple Confit:
Line a terrine mold or loaf tin with grease proof paper.
Place 75g of the sugar in a small, heavy-based saucepan. Cook, without stirring, over medium heat until sugar melts and turns a light caramel colour. Pour into the mould.
Combine butter, remaining sugar, sake, lemon juice and zest in a bowl.
Peel the apples one at a time, using a sharp knife or a mandolin to cut each apple into thin slices. Mix apple slices with the sake mixture, then place overlapping into the mould.
Repeat process until mould is filled with apples up to 2cm above the rim. Cover with baking paper, then wrap with foil.
Bake the confit for 40 minutes. Reduce temperature to 140°C and bake for a further 40 minutes. Remove the foil and the baking paper and bake for another 40 minutes. Until the apples are cooked and all the excess cooking liquid has evaporated.
Remove from the oven and cool to room temperature. Press with a weight in the fridge overnight.
All ingredients available at the Carriageworks Farmers Market every Saturday.