With Crisp Potato-Goats Cheese Terrine, Orange Marmalade, Mushrooms, Albufera Garnish
- Streaky bacon 500g
- Potatoes – peeled and sliced 1.5kg
- Soft goats cheese 600g
- Sprigs of thyme, leaves only 4
- Olive oil 60ml
- Preheat the oven to 180˚C.
- Oil a 1.5 litre cast-iron terrine mold and line the base with baking paper and brush it with oil.
- Arrange the bacon into the mold, overlapping the slices and making sure there is enough of an overhang to seal the terrine.
- Peel the potatoes and slice 3mm thin on a mandolin slicer and cover the bottom of the terrine with potato slices.
- Crumble the goat’s cheese into a bowl and mix with the thyme leaves and olive oil.
- Place a thin layer of goats cheese over the potatoes.
- Cover with another layer of potatoes and repeat until the top of the mold is reached.
- Fold the overhanging bacon across the top of the mix.
- Cover with oiled baking paper and place the lid on mold.
- Transfer the terrine to the oven on a flat baking sheet for 1 hour.
- Remove from the oven and refrigerate.
- Pull the terrine from the mold and cut into 2cm thick slices.
- Oranges 1kg
- Lemons 3
- Squeeze the juice from the oranges and lemons into a pot.
- Tie the pips and pulp in a piece of muslin cloth. Finely shred the skins.
- Boil the juice, skins and pulp in 1.5 litres of water for an hour.
- Remove from the heat and measure; for each 250g add 250g sugar.
- Pour the liquid back into the pot with the measured sugar and bring to the boil.
- Cook for approximately 20 minutes until the setting point is reached.
- Remove the muslin sack and discard.
- Pour the marmalade into preserving jars and cool.
- Shallots – peeled and trimmed 50g
- Unsalted butter 25g
- White wine 200ml
- Chicken stock 200ml
- Cream 200ml
- Tinned foie gras entier 100g
- Roughly chop the shallots.
- Heat the butter in a saucepan and gently sauté the shallots until soft.
- Pour in the wine, bring to a simmer and reduce by half.
- Add the chicken stock and over a gentle heat reduce by half.
- Add the cream, bring the sauce to the boil.
- Lower the heat and simmer for 5 minutes.
- Whisk in the foie gras, season and strain into a clean pan.
- Fillets steaks 4 (150g)
- Vegetable oil
- Heat a grill, ridged grill-pan or frying pan.
- Lightly oil the steaks before putting them onto the heat.
- For juicy and medium rare steaks, cook them for about 7 minutes per side, turning once and seasoning with salt and pepper once you have done so.
- Remove from the heat, wrap loosely in foil and leave them to rest for 5 minutes.
- Shiitake mushrooms 8
- Clusters of Enoki mushrooms 4
- Olive oil 25ml
- Cloves of garlic 2
- Shallots 2
- Sprig thyme 1
- Sprig rosemary 1
- Unsalted butter 25g
- Trim the shiitake mushrooms of their stems and square off the ends of the enoki mushrooms, leaving 2cm bunches.
- Heat the olive oil in a frying pan and sauté the shiitake mushrooms for 2 minutes.
- Add the Enokis and sauté for 1 minute.
- Peel and crush the garlic.
- Peel and finely chop the shallots and add both to the pan along with the thyme and rosemary.
- Saute for 1 minute, tossing gently, then add the butter.
- Once the butter has melted through the mushrooms, remove from the heat, drain on absorbent kitchen paper and season with salt
- Unsalted butter 25G
- Slices of goats cheese terrine 4
- Pea shoots 24
- Chives cut into 6cm lengths 8
- Melt the butter in a frying pan and carefully place the slices of goats cheese cut side down into the butter.
- Over a medium heat cook for 5 minutes until golden brown.
- Turn the terrine over and cook the other side until lightly coloured, about 3-4 minutes.
- Remove to a piece of absorbent kitchen paper.
- Stand the terrine at one end of a plate.
- Cut the fillet steak into three pieces and arrange in a line from the terrine.
- Sprinkle the mushrooms in and around the beef and spoon the Albufera sauce alongside.
- Garnish with the pea shoots, chives.
Source : New Zealand Trade and Enterprise.