Philippe Mouchel, guest chef for Tony Bilson’s inaugural
Cuisine NOW festival 2010, ran a Masterclass on 14 January where he instructed his audience on how to make three dishes (recipes overleaf).

Cuisine NOW will become an annual event on the culinary calendar.
For further information go to www.cuisinenow.com.au  

Pan seared Milk Fed Veal Fillet, Sweetbread Croquette
Confit Carrot with Caraway and a Sage Jus


Serves 10

1 kg milk fed veal              
40 ml hazelnut oil                
1 small bundle sage    
1 tsp porcini powder    
200 g pork net
500 g sweetbread
Corn meal
Veal jus
Sherry vinegar
Fresh sage

Method
Marinate the whole veal filet in hazelnut oil, sage and porcini powder. Wrap in pork net, and sous vide in a bag.

Blanch clean and press the sweetbread overnight. Cut in 50g pieces, season with salt and pepper, crumb with the corn meal, keep aside.

Cook the veal filet in a bath at 60°C degrees, until the core temperature reaches 53°C degrees, open the bag, keep the juices and pat dry the meat.

Season well with salt and pepper seared with fresh butter until coloration, keep aside.

Finish the sweetbread in fresh butter with a light coloration.

To serve, reduce the veal jus, add the sherry vinegar and savory, finish with a little butter.

On a large plate , nicely arrange one slice of veal , one piece of sweetbread, two or three baby carrots and finish with the reduce jus.




Confit of baby carrots

20 peeled baby carrots
100 g diced pancetta
50 g chopped shallot
100 g honey
100 ml orange juice+zest    
200 ml carrot juice     
300 ml chicken stock
1 tbl caraway seeds    
1 bay leaf    
100 g butter

In butter sauté shallot and pancetta, add carrot and honey and all the liquids, cook until tender. Finish with butter to glaze, season to taste.



Slow Cooked Filet of Rockling, Walnut Risotto,
Sherry and Ginger Jus



Serves 4

800 g rockling filet (thick part only)
1 tsp turmeric    
100 g butter    

Risotto            
Curing salt
250 g grey salt
50 g castor sugar
5 g Sichuan pepper    
5 g black peppercorns
5 g fennel seeds
1 g pink peppercorns

Mix all the spices, sugar and salt together. Portion rockling and cure for 30 minutes, rinse under water and pat dry.

Brush the fish with clarified butter and turmeric mix together.

Start risotto (see p6)




Start the sauce

200 ml fish stock
15 g chopped shallot
100 ml milk    
Bay leaf            
Fresh herbs (dill, tarragon, parsley, chives) all finely diced
1 g curry powder
10 g fresh ginger
50 g butter
Salt, pepper
50 ml sherry    

In butter on low heat sweat shallot and fresh herbs, add sherry and reduce by half, add milk and fish stock, bay leaf, curry powder and ginger, reduce again, to taste. Strain through a fine chinois and keep aside.

Cook the fish in an oven set at 60° degrees, the core temperature should be 50° degrees.

To serve

In a soup bowl serve a spoon of risotto, top with the fish.

Reheat the sauce and emulsified with a little butter, pour the sauce around, add more chives.


The risotto

Serves 4

75 g Arborio rice                            
100 ml olive oil
220 ml chicken stock
80 ml white wine
1 chopped shallot
50 g butter
Curry powder
50 g Parmesan cheese
50 g walnut    
75 g whipped cream
Chives            

On low heat with olive oil, sweat shallot without colouration, add rice, cook for another 30 seconds, add chicken stock and simmer.

Two thirds of the way through cooking add chicken stock, finish cooking, add parmesan, chives, walnut and whipped cream, season to taste.




Chocolate and Caramel Tart with a
Passionfruit Espouma



Pastry

300 g butter    
60 g almond meal
190 g icing sugar
2 g salt
120 g eggs
500 g flour

Work the soft butter add all the ingredients in order, do not overwork the dough.

Caramel sauce

315 g sugar
63 g glucose    
63 g butter
315 g boiling cream    

Make a dry caramel with the sugar, add glucose and cook to a fairly dark caramel, add butter and cream and cook at 108°C. Cool down





Chocolate ganache

108 g sugar  
560 g cream
224 g milk
1 vanilla bean
448 g chocolate 70%
120 g egg yolk
Maldon sea salt

Boil together milk, cream and vanilla bean to infuse.

Cook a dry caramel with the sugar fairly brown.

In small quantity add the milk, cream mixture to the caramel, mix well and pour on the top of the chocolate, cool down a little before adding the egg yolk. Keep aside.

Pre-cook the tart shell. Pour 1 tbl of caramel in the bottom of the shell, season with a little Maldon sea salt, fill the shell with chocolate ganache and cook at 120° for 6 minutes.

Passionfruit Espouma

200 g passionfruit purée
85 g mango purée
125 g sugar    
500 g cream            

Mix all the ingredients together, pour in the siphon add two cartouches, keep refrigerated.

To serve

On a large plate arrange the tart with the Espouma on the side.