Dinner with Peter Ford – Ballarat Lifestyle Magazine Summer 2014 Edition
Seared scallop, pork belly, asparagus and pickled fennel
1-2 spears pp, trimmed
200 gm roasted pork belly either roasted by you or from your favourite Chinese restaurant cut into 4cm cubes
8 scallops trimmed of tough tendon
Micro beet leaves to garnish
1 cup white wine vinegar
1 cup water
1/4 cup sugar
2 tablespoons coarse salt
1 tsp turmeric
1 fennel bulb, shaved or thinly sliced
Boil vinegar, sugar, salt, & turmeric to dissolve the sugar and salt. Then pour into a large bowl, and allow to cool for 5 minutes. Whilst the mixture is still warm, add fennel. Allow to steep for 20 minutes. Drain, and use.
Prawn bourbon butter
500 gm butter
250 gm prawn shells, toasted
Zest from ½ orange
½ vanilla bean, halved and scraped
1 Thai chili sliced
8 gm black peppercorns
8 gm cup fennel seeds
70 ml bourbon
Salt, to taste
On low heat, melt butter, add all ingredients besides bourbon, and continue to cook on low for 20 minutes until flavours are incorporated into the butter. Season with salt.
Pull off heat and add bourbon. Strain through a fine mesh sieve. Season to taste.
Can be frozen for another time
Heat cubed pork in oven or grill til crisp, sear scallops for about 30 seconds each side and remove from pan to finish heating through.
Place pork on plate lay cooked asparagus over pork layer with scallops then pour over warmed bourbon butter and garnish with beet leaves
Couverture delice, hazelnut praline crisp, peanut cloud, glazed orange
125g of sugar
25ml of water
75ml of cream
75g of salted butter
50g of egg yolk
25g of sugar
125ml of milk
125ml of whipping cream
175g of dark chocolate
75ml of whipping cream
For the chocolate delice, melt the chocolate in a bain marie. Cream the egg and sugar together in a large bowl
In a pan, boil the cream and the milk together and pour onto the egg mixture. Return to the heat and cook until thickened, or until the mixture
coats the back of a spoon (80˚C)
Whip 75g of whipping cream to soft peaks. Place the chocolate into a blender and blitz, slowly add the warm custard mix until all is incorporated and smooth. Pour the mix into a clean bowl. Allow to cool slightly before folding in the whipped cream. Pour half way up into the moulds
Make a well in the middle of each delice fill with a ball of salted caramel. Fill the moulds the rest of the way up with the delice mixture and leave to set in the fridge
Salt flakes and Hazelnut wafers
1 cup sugar
1/3 cup water
1/8 tsp cream of tartar
½ cup finely ground toasted hazelnuts
Salt flakes for sprinkling on the wafer
Preheat the oven to 170⁰
Line a baking tray with baking paper, foil, or a silicone mat. Set aside.
In a heavy small saucepan over moderate heat, stir together the sugar, water, and the cream of tartar. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down sides of the pan with a wet pastry brush, until syrup turns golden caramel in colour. Pour the caramel onto the prepared baking pan and let cool completely.
Break the caramel into 1-inch pieces and grind in a food processor to the consistency of granular sugar. Stir in the ground nuts.
Reline the baking tray with baking paper, foil, or a silicone mat. Spread the caramel mixture very thinly inside a square cookie cutter placed on the prepared baking sheet. Gently lift the cookie cutter and repeat until you have 8-10 squares. Carefully place the sheet in the oven to melt the caramel, for about 3-4 minutes. Remove from the oven. Immediately, sprinkle each square with the salt flakes.
White Chocolate ganache
50 gm white couverture chocolate
Bring cream to boil, throw in chocolate, and stir until melted and ganache smooth
Place in piping bag or a squirty bottle
2tbs smooth peanut butter
6 tbs Zorbit (tapioca maltodextrin)
Whisk the peanut butter and zorbit till light and fluffy, push through sieve
Make a caramel, dilute with a little brandy
Pour over orange segments and leave to dissolve and marinate.
200 ml orange juice
Warm together with 4 gm agar agar, bring to boil and cool in container overnight
Pour gel into blender and blitz til smooth, put into squirty bottle and set aside
Assemble as per photo