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| Cold Duck Confit in Phyllo with Aioli Sauce by Chef Martin Sinclair |
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Ingredients: Duck Filling
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2 Packs, 2lb ea Maple Leaf Farms Duck Leg Confit, thawed, Item #23168
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8 oz Bok Choy, Julienned
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8 oz Carrots, Julienned
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8 oz Avocado, Peeled, Julienned
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8 oz Red Pepper, Julienned
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4 oz Scallions, Julienned
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1 tsp Finely Chopped Cilantro
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1 tsp Finely Chopped Mint Leaves
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2 tbs Hoisin Sauce, Item #99115
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1 tbs Sesame Seeds, Toasted, Item #52454
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2 Thai Chili Peppers, Seeded & Diced
Phyllo Wrap:
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6 Sheets Phyllo Dough, Item #38120
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As Needed Clarified Butter
Ingredients: Sesame Aioli
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2 Cups Mayonnaise, Item #18020
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6 Cloves Garlic, finely chopped, Item #52175
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1 tsp Sesame Oil, Item #43110
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1 tsp Finely Chopped Cilantro
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2 tbs Roasted Red Pepper Puree
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As Needed Salt
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As Needed Pepper
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As Needed Edible Flowers
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As Needed Thai Chili Peppers, Seeded, Small Dice
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Directions
1. Follow package directions for heating confit; cool. Remove duck meat from bone; finely slice.
2. Toss duck meat with bok choy, carrots, avocado, red pepper, scallions, cilantro, mint, hoisin sauce, sesame seeds and Thai peppers; chill.
3. Brush phyllo sheet with clarified butter. Place a second sheet on top, brush with butter and repeat one more time. Cut phyllo into thirds. Wrap each third around a 2" diameter by 6" long mold so that one side is higher than the other. Repeat process for the last three sheets of phyllo. Bake in a 350°F oven until golden and crisp; cool. Carefully slide baked phyllo off of the mold; set aside.
Directions
1. Mix mayonnaise with garlic and sesame oil; divide into 3 equal parts. Mix one part with cilantro; season to taste. Mix the second part with red pepper puree; season to taste. The third part can be left plain.
2. Decorate marble tile with the three sauces. Place edible flowers in the center of tile. Fill phyllo wraps with duck mixture and place in the center of the flowers. Sprinkle tile with Thai chilies; serve immediately.
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| © 2012 The John V. Heineman Co. |
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| Fresh Goat Cheese in Puff Pastry with Pear Pumpkin Seed Sauce |
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Ingredients
- 8 - 5" rounds of pennant puff pastry
- 4oz. of fresh Allegheny chevre
- 1/2 cup of bosc pear; peeled, diced, and lighly saute in butter
- Egg wash
Pear Pumpkin Seed Sauce
- 2/3 cup of small diced onions
- 1 cup small diced bosc pear
- 1 TBS. of butter
- 1 cup of pumpkin seeds
- 1 cup white wine
- 2 cups of silk pure almond
- Salt and pepper
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Directions
Mix cheese and saute pear, form 4 small round discs. Place cheese-pear mixture on top of puff pastry. Brush sides with egg wash. Put another puff pastry on top. With a fork press gently all around the edges of the pastry. Make sure the edges are sealed. Brush top of pastry with egg wash. Place in hot oven at 475 degrees for 7 minutes or until golden brown.
Pear Pumpkin Seed Sauce
In a sauce pan add onion, butter and pear. Gently saute for 10 minutes, add seeds and saute another 4 minutes. Add wine and cook until half of wine is reduced. Add almond milk, salt and pepper. Bring to a boil. As soon as it boils remove from fire. Puree in blender and strain. Serve sauce under puff pastry.
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| © 2012 The John V. Heineman Co. |
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| Salty cakes |
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Ingredients
- 2 rolls of puff pastry
- 1 aubergine
- 1 courgette
- 1 pepper (red or yellow)
- 150g thinly sliced sharp Latteria Soresina Provolone
- 1 onion or, if preferred, a chopped mixture of parsley, basil, rosemary and bay leaf (garlic if desired)
- salt and granular stock cube to season
- olive oil to cook the olives
About Recipe
Perfect for 4 people.
Preparation Time: 35 min.
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Directions
Wash the vegetables, dice and cook in a non stick pan with oil, adding a little stock or water and granular cube from time to time (and a clove of garlic). When cooked dust with a prepared minced herb mixture and leave to cool.
Put oven paper on the bottom of 4 small pastry moulds and cover using the first puff pastry roll. Lie half the Provolone on the pastry, then add your cooked vegetables; layer the remaining Provolone slices.
Seal each pie using the other pastry roll and punch holes in the surface with a fork. Heat the oven to 175° and bake for 15/20 minutes.
Leave to cool slightly, turn pies out and serve this delicious starter almost at room temperature.
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| © 2012 The John V. Heineman Co. |
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