Culinary Hotline - Miguel Blick & Joshua Jacobs
The future of food starts on our plates.
Ingredients:
Fish:
- 800 g yellowtail (hamachi)
- 700 g yellowfin tuna
Ponzu Leche de Tigre:
- 250 ml soy sauce
- 180 ml yuzu juice, or 120 ml yuzu juice plus 60 ml lime juice
- 120 ml fresh lime juice
- 100 ml orange juice
- 40 ml rice vinegar
- 20 g fresh ginger, grated
- 2 garlic cloves, grated
- 1 red chilli, finely sliced
- 20 ml sesame oil
Coconut Nam Jim:
- 200 ml coconut cream
- 100 ml lime juice
- 60 ml fish sauce
- 20 ml palm sugar syrup
- 1 bird’s-eye chilli
- 1 tbsp grated ginger
- Coriander stems from 1/2 bunch
Garnish:
- 3 avocados
- 2 cucumbers
- 6 spring onions
- 80 g crispy shallots
- 50 g toasted sesame seeds
- 60 ml chilli oil
- 50 g furikake
- 1 punnet micro herbs
- 4 nori sheets, thinly sliced
- 2 boxes rice crackers
- 20 wonton wrappers, fried until crisp
How To Make South East Asian Sashimi Platter
- Blend all ponzu leche de tigre ingredients until smooth. Chill for at least 2 hours and strain, if preferred.
- Whisk together all coconut nam jim ingredients and chill until serving.
- Slice the sashimi immediately before serving and arrange it across a chilled platter.
- Fan the avocado and cucumber around the fish. Serve the sauces separately or lightly dress different sections of the platter.
- Finish with crispy shallots, sesame, furikake, spring onions, chilli oil, micro herbs and nori. Serve with rice crackers and wonton crisps.
Ingredients:
Prawns:
- 30 large king prawns
- Miso Butter
- 250 g butter
- 80 g white miso
- 5 garlic cloves
- Zest of 3 limes
- Juice of 2 limes
- Freshly cracked black pepper
Coconut Corn Puree:
- 10 large mielies
- 400 ml coconut milk
- 50 g butter
- 2 shallots
- Salt
Garnish:
- 1 bunch Thai basil
- 1 bunch coriander
- Crispy chilli oil
- Lime wedges
How To Make Miso Butter King Prawns with Coconut Corn Puree
- Roast 5 corn cobs until lightly charred, then slice the kernels from all the cobs.
- Sweat the shallots in butter. Add the corn and coconut milk and simmer for 15 minutes.
- Blend until smooth, then stir through the reserved roasted corn kernels.
- Mix the softened butter, miso, garlic, lime zest and lime juice.
- Grill the prawns over high heat for 2-3 minutes per side, brushing generously with miso butter as they cook.
- Spoon the corn puree onto a serving platter, arrange the prawns on top and finish with herbs, crispy chilli oil and lime wedges.
Ingredients:
Beef:
- 6 kg whole ribeye, or 3 whole picanhas
- 60 g kosher salt
- 30 g black pepper
Japanese Chimichurri:
- 2 bunches parsley
- 2 bunches coriander
- 1 bunch basil
- 3 garlic cloves
- 150 ml olive oil
- 50 ml soy sauce
- 50 ml rice vinegar
- Juice of 2 limes
- 15 ml sesame oil
- 2 tsp chilli flakes
Burnt Miso Cabbage:
- 4 green cabbages
- 150 g butter
- 80 g white miso
- 30 g sesame seeds
- 40 g furikake
Crispy Togarashi Potatoes:
- 3 kg baby potatoes
- 250 g beef fat or duck fat
- 30 g togarashi seasoning
- 100 g Parmesan
- Zest of 2 limes
Garlic Yuzu Mayo:
- 500 ml Kewpie mayonnaise
- 1 whole roasted garlic bulb
- 30 ml yuzu juice
Fruit & Herb Salad:
- 2 mangoes or pineapples
- 2 cucumbers
- 2 bunches coriander
- 2 bunches mint
- 1 bunch Thai basil
- 150 g roasted peanuts
- 80 ml fish sauce
- 80 ml lime juice
- 40 ml palm sugar syrup
- 2 red chillies
How To Make Wood-Fired Ribeye Feast
- Finely chop the chimichurri herbs, mix with the remaining ingredients and leave for at least 1 hour.
- Season the ribeye simply with salt and pepper. Cook over a wood fire to the desired doneness, rest well, then slice for sharing.
- Quarter the cabbages and char over the fire until tender. Mix the butter and miso, brush over the cabbage repeatedly while cooking, then finish with sesame and furikake.
- Boil the potatoes until almost tender, drain and rough up. Roast in beef or duck fat until crisp, then toss with togarashi, Parmesan and lime zest. Blend the mayonnaise, roasted garlic and yuzu juice.
- Julienne the mango or pineapple and cucumber, and pick the herbs. Mix the fish sauce, lime juice, palm sugar syrup and chillies, then toss the salad immediately before serving.
- Arrange the sliced beef, chimichurri and sides as a generous sharing feast. Reserve leftover steak for hand rolls or another meal.