Our top Recipe picks from Paul Baker's Cooking Class.
Roast duck breast, star anise carrots, organic lentils, pumpkin seeds, ricotta salata
4 Duck Breast
2 bunch mixed heirloom baby carrots (washed & trimmed) 100g butter
4 star anise
2 tbls honey
4 sprigs thyme
1lt vegetable stock or water (set aside)
1/4 cup chopped parsley
Into a heavy based fry pan or shallow pot melt the butter before adding the carrots, honey, star anise and thyme and a pinch of sea salt. Once the carrots are coated pour over stock until carrots are just covered. Once the liquid comes to a boil turn down to a simmer place and place a cartouche on top.
After 15-20 mins the water will evaporate leaving an emulsion of honey, butter and a little stock which will start to caramelise and glaze your cooked carrots.
Toss through chopped parsley and season to taste.
100g Mount Zero French Lentils
50g pecorino romano
1/4 bunch mint leaves
1/4 cup mung bean sprouts
3 tbls pumpkin seeds
50ml Lirah Cabernet vinegar
1 tbls Dijon mustard
80 ml grape seed oil
40ml olive oil
70% chocolate delice, burnt green tea, hazelnuts, native mint, matcha
1 cup native mint leaves also known as river mint
4 tbls Matcha green tea powder
Makes ½ tray approx 10 serves
400g 70% dark chocolate
120g egg yolks
40g caster sugar
6 sheets gelatine
Bring the cream to the boil and set aside
Whisk the egg yolks and sugar together
Slowly pour the heated cream into the eggs, whisking well
Pour the mixture over the chocolate until it has all melted
Pour into a half bain that has been sprayed with oil and lined with go between
Refrigerate for at least 3 hours.
Hazelnut Praline (Optional)-
Bring cream to the boil and pour over chocolate.
250g roasted & peel hazelnuts
250g sugar + splash of water to wet the sugar
Bring sugar to the boil
Place hazelnuts on a tray with grease proof paper
Once the sugar starts to colour pour the sugar over the top of your hazelnuts.
Leave the sugar and nuts to cool on the bench before placing into the robout coupe and blending until you get a nice rough crumb.
Mix this into the chocolate and pour over the top of your delice & refrigerate for a few hours before cutting.
150g egg whites
300g sugar + splash of water to wet the sugar
1 tsp cream of tartar
1tbls Matcha tea powder
Place sugar and water on the stove and bring to the boil.
When the sugar mix has reached a temperature of 114 degrees Celsius take off the stove and begin to whisk your egg whites in a commercial mixer and cream of tartar until soft peaks form.
Start to pour your sugar syrup slowly into the eggs.
Once you have poured all your sugar into the eggs add matcha powder and continue to whisk until the mix has chilled.
Place in a piping bag and put in the chiller until required.