Our top Recipe picks from Paul Baker's Cooking Class.

Roast duck breast, star anise carrots, organic lentils, pumpkin seeds, ricotta salata

Serves 4

4 Duck Breast

Carrot Fondant-

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

Salt

 

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.

 

Lentil Salad-

100g Mount Zero French Lentils

50g pecorino romano

1/4 bunch mint leaves

1/4 cup mung bean sprouts

3 tbls pumpkin seeds

 

Dressing-

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

 

Garnish-

1 cup native mint leaves also known as river mint

4 tbls Matcha green tea powder

 

Chocolate Delice-

Makes ½ tray approx 10 serves

400g 70% dark chocolate

550g cream

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)-

200g chocolate

250g cream

Bring cream to the boil and pour over chocolate.

 

Praline-

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.

 

Matcha Meringue-

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.