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Christmas Feast with Dad: Oysters, Calamari, Duck Pancakes, Oyster Sliders, Beef Carpaccio, Crayfish Risotto and Baked Cheesecake
5 godz.Porcje: 8Nutri-Score C€€€
C
5 godz.
5 godz.Christmas Feast with Dad: Oysters, Calamari, Duck Pancakes, Oyster Sliders, Beef Carpaccio, Crayfish Risotto and Baked Cheesecake
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connielangbrown
@connielangbrown
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Składniki
fresh oysters (shucked, on the half shell)Ryby24 kawałki
pink shallots (finely diced)Warzywa i owoce2 kawałki- fresh squid (cleaned, tubes sliced into rings, tentacles kept)Ryby800 g
flour (for dusting the squid)Spiżarnia150 g
frying oil (for deep frying)Spiżarnia1 litr- mayonnaise (for the wasabi lime mayo)Spiżarnia200 g
- wasabi pasteSpiżarnia15 g
limes (zested and juiced)Warzywa i owoce3 kawałki- duck breasts (skin scored)Mięso2 kawałki
- hoisin sauceSpiżarnia100 ml
- thin pancakesPiekarnia12 kawałki
cucumber (cut into thin batons)Warzywa i owoce1 kawałek
spring onions (sliced)Warzywa i owoce4 kawałki- mini brioche buns (split)Piekarnia8 kawałki
- beef fillet (trimmed, for carpaccio)Mięso400 g
basil (leaves picked)Warzywa i owoce20 g
tarragon (leaves picked)Warzywa i owoce10 g- wild rocket (washed)Warzywa i owoce80 g
- truffle oilSpiżarnia30 ml
parmesan (shaved)Nabiał60 g- crayfish (cooked, meat picked from shells)Ryby600 g
risotto riceProdukty zbożowe400 g
butterNabiał80 g
onion (finely chopped)Warzywa i owoce1 kawałek
white wineNapoje150 ml- fish stock (hot)Spiżarnia1,2 litry
cream cheese (softened)Nabiał500 g
sugarSpiżarnia200 g
eggsNabiał3 kawałki
sour creamNabiał200 g- vanilla extractSpiżarnia10 ml
- digestive biscuits (crushed)Piekarnia250 g
na porcję
Wartości odżywcze
1020kcal
- Węglowodany
- 78 g
- Białko
- 43 g
- Tłuszcz
- 60 g
czego użyjesz
Przybory
Płyta kuchenna
Piekarnik- Frytkownica
Patelnia
Rondel- Garnek
Miska
Tortownica
Trzepaczka
Łyżka cedzakowa
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Shuck the oysters with pink shallots
- Shuck the oysters and arrange them on the half shell over crushed ice.
- Scatter the finely diced pink shallots over the oysters and serve cold.
- Krok 2
Make the wasabi lime mayo
- Whisk the mayonnaise with the wasabi paste, lime zest and lime juice.
- Season to taste and chill until needed.
- Krok 3
Fry the calamari
- Cut the cleaned squid tubes into rings and pat everything dry.
- Dust the squid in flour and deep fry in hot oil until golden and crisp.
- Drain and serve immediately with the wasabi lime mayo.
- Krok 4
Cook the duck breast pancakes
- Sear the duck breasts skin side down in a dry pan until the skin is crisp, then cook to pink.
- Rest the duck, then slice thinly.
- Warm the pancakes and serve with the sliced duck, hoisin sauce, cucumber batons and spring onions.
- Krok 5
Build the battered oyster sliders
- Batter the remaining oysters and deep fry until golden.
- Stir the pickled lime through the remaining mayo.
- Fill the split mini brioche buns with the fried oysters and the pickled lime mayo.
- Krok 6
Prepare the beef carpaccio
- Blend the basil and tarragon with the remaining mayo to make the herb mayo.
- Slice the beef fillet paper thin and arrange on plates.
- Dress with truffle oil, wild rocket, shaved parmesan and the basil tarragon mayo.
- Krok 7
Cook the crayfish risotto
- Sweat the chopped onion in butter, add the risotto rice and toast until translucent at the edges.
- Pour in the white wine and let it evaporate, then add the hot fish stock a ladle at a time, stirring until creamy.
- Fold through the crayfish meat and the remaining butter, then season and serve.
- Krok 8
Bake the cheesecake
- Blend the crushed digestive biscuits with melted butter and press into the base of a springform pan.
- Beat the cream cheese with the sugar, eggs, sour cream and vanilla extract until smooth, then pour over the base.
- Bake at 160 °C until just set, then cool and chill completely before serving.