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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses
Seared Kangaroo on Sweet Potato Pudding, Poached Egg Topped with Monkfish Liver, Ostrich Carpaccio with Monkfish Liver
Seared Kangaroo on Sweet Potato Pudding, Poached Egg Topped with Monkfish Liver, Ostrich Carpaccio with Monkfish Liver
Prep Time: two hours
Serves: 4
Directions:
Freeze 1 Kangaroo filet to firm. Slice paper-thin. Fan in a circle add salt and pepper to taste.
Drizzle with chive and a dollop of chopped liver in the middle.
Blend chives and extra virgin olive oil in food processor, strain
Blend cranberries, raspberries, extra virgin olive oil, salt & pepper & rice wine vinegar until emulsified
Poach egg in chive oil
Blend cooked liver, hard boiled egg, toasted peanuts, sesame seeds, roasted mushrooms, and caramelized onions & roasted garlic.
Stack egg, chopped liver, caramelized onions, thin slices of mushroom inside a ring mold.
Drizzle with chive oil, top with arugula tossed in cran-raspberry vinaigrette.
Cook sweet pot & kumara in water until soft. Mash and add egg, milk, and butter, salt and pepper, ginger, and nutmeg and place in Ramekin. Top with brown sugar and cook in oven for 15 minutes at 375 degrees then bring to broil until bubbly not burnt.
Sear seasoned Kangaroo filet in a led pan over high head.
On stove: melt quince, coriander, chilies, salt & pepper, in red wine and stir until smooth.
Brush seared kangaroo with glaze and finish in the oven at 400 degrees until cooked to medium rare.
Rest for 10 minutes. Slice as thin as possible. Place on top of finished sweet potato ramekin
Fry chives until crispy, salt, then top kangaroo with these.
For Plating:
Place on a long dish as a trio then drizzle chive oil & cran-raspberry vinaigrette on a plate to decorate.
Ingredients:
2 Kangaroo Filet
1 Monkfish Liver
1 Sweet Potato
1 Kumara
2 Eggs
Chive and Arugula
Extra Virgin Olive Oil
Yellow Raspberries
Dried Cranberries
Peanuts
Sesame seeds
Quince Paste
Dried Bird’s Eye Chilies
Cardomin
¼ cup Milk
2-Tablespoon Butter
Salt & Pepper
Garlic
Yellow Onions
Mushrooms
Comments
Jim wrote:
So how do you make the ostrich carpaccio?
posted on August 23, 2008 at 4:20 PM