5,4,3,2,1… celebrate!

7/30/2019 5,4,3,2,1… celebrate!

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anchovy pillows - makes 30 portions250gm (8oz) puff pastry3 egg yolks, beaten, to use as glaze200gm (7oz) anchovy filletspreparation and presentationPreheat the oven to 200˚C (400˚F). On a lightly floured surface, roll out the pastry toabout 3mm (1/8 in) thick. Brush one half of the pastry with egg glaze. Arrangeanchovy fillets lengthways 2.5cm (1 in) apart on the glazed pastry. Cover with theother half of the pastry and gently roll over the pastry to press the two sheetstogether. To achieve a twisted effect, cut the pastry in strips about 15cm (6 in) long

and 5cm (2 in) wide. Roll each strip with your hands, working in opposite directionsto achieve a twisted effect.Place onto a lightly greased or baking paper-lined tray. Leave to rest for 20 minutesin a cool place.Cook in oven for 10-12 minutes until the pastry is crispy and golden.

the menu

canapésanchovy pillowspork fritters withcucumber salad

Duck salad on betel leaveFennel risotto

Chocolate gateauBlood orange compote

withstrawberries and rhubarb

a l l r e c i p e s c o u rt e sy o f t h e bat h e r s ’ pav i l i o nSerge Dansereau

7/30/2019 5,4,3,2,1… celebrate!


To achieve a rectangle effect, cut the pastry into strips 5cm (2in) long and 2 cm (¾in) wide. Brush thetops with egg yolk and dry slightly. Score each rectangle with the edge of a sharpknife to create a lattice pattern. Place the rectangles onto a baking tray and place apiece of baking paper on top along with another baking tray. This will stop the puff rectangles from rising unevenly. Bake for 10-12 minutes until the pastry is crispyand golden. Serve warm or at room temperature.

pork fritters with cucumber salad - serves 8fritter ingredients550 gm (18 ½ oz) pork mince200gm (7oz) pork fat, finely minced1 teaspoon ginger, finely chopped4 cloves garlic, peeled and finely chopped10 lime leaves, very thinly sliced20 basil leaves, roughly chopped2 tablespoons sesame oil2 tablespoons roughly chopped coriander1 teaspoon shrimp paste

Fish sauce, to tastefritter preparation- Chill a blender bowl in the freezer then place all theingredients (except the fish sauce) in the blender and blend into a fine paste.Season with the fish sauce. Shape small patties allowing three patties per person.Deep-fry until golden brown at 180˚C (350˚F) or pan-fry on moderate heat on bothsides.

cucumber salad ingredients - serves 880 ml (2 ½ fl oz) sugar syrup (equal parts of water and sugar)120ml (4 fl oz) white vinegar

4 mild red chillies, sliced2 cucumbers, skin left on and dicedcucumber salad preparationBring the sugar syrup and vinegar to the boil, add the chillies and cook for 5minutes. Remove fromthe stove and cool. Strain and discard the chillies. When ready to serve the fritters,mix the cucumberand the chilli syrup together.Presentation- Serve the fritters with the salad in a dish to the side.

duck salad on betel leaves - serves 8

4 confit duck legs1 garlic clove1 teaspoon palm sugar1 lime, juiced1 teaspoon fish sauce1 cup peanut oil4 eschalot, cut in julienne1 large red chilli, de-seeded and cut in julienne1 cup picked bean sprouts1 tablespoon chopped coriander½ bunch betel leaves, washed and pickedpreparation and presentationShred the duck leg meat, discarding any skin, bone and gristle. Crush the garlic andpalm sugar in

7/30/2019 5,4,3,2,1… celebrate!


a mortar and add the lime juice, fish sauce and 1 tablespoon of the peanut oil tomake the dressing.Pour this over one-quarter of the eschalot and chilli in a bowl and marinate for 10minutes. Add the duck, bean sprouts and coriander, mix well and spoon on the betelleaves. Heat the remaining peanut oil in a small pot and, when very hot, fry thebalance of the eschalot then drain on paper towel. Sprinkle the fried eschalot oneach mound of duck salad and serve.

fennel risotto- serves 8fennel ingredients1 fennel bulb, trimmed50 gm (2 oz) butter1 teaspoon salt and white milled pepperfennel preparation

Trim the green stems from the fennel bulbs, peel one or two layers off the exteriorlayer to reach the softer interior layers. Keep the tough exterior layers for the stocklater. Julienne the softer layers and gently cook in the butter until soft. Season withsalt and pepper and reserve.

risotto ingredients - serves 8500ml (16 fl oz) vegetable stock150gm (5 oz) butter6 eschalots, peeled and finely diced1 cup dry white wine250gm (8 oz) arborio or carnaroli rice90 gm (3 oz) Parmesan, shavedSalt and white milled pepperrisotto preparationBefore cooking the risotto, heat the vegetable stock and add the tough fennel leaves

to the stock.Simmer for half an hour, then strain. Return the stock to the stove and keep thestock on a low simmeruntil it is needed.In a new pot, melt half of the butter and saute the diced eschalots without colouringthem. Add the rice to the pan and heat the rice until warm. Increase the heat andadd the wine then gradually add the hot stock while gently simmering the rice untilcooked ‘al dente’ and almost dry. At this point, incorporate the fennel. Complete therisotto with the remaining butter and Parmesan and refine the seasoning.Presentation- Spoon into individual serving bowls or into a large bowl for yourfriends to help themselves.

chocolate gateau- serves 4plain sponge ingredients8 eggs, separated240 gm (8 oz) caster sugar240 gm (8 oz) plain flour100 gm (3 ½ oz) cooking chocolate, melted (for coating the sponge)plain sponge preparationPreheat oven to 220˚C (425˚F). Draw four 16cm (6 ½ in) squares onto baking paperthen place paper onto a baking tray. Whisk the egg yolks with 60 gm (2 oz) of thesugar until pale and creamy. Whisk the egg whites in a separate bowl until theyform soft peaks. Gradually whisk in the remaining sugar to make a stiff, glossymeringue. Fold the meringue into the egg yolk mixture. Sift the flour over themixture and carefully fold in.

7/30/2019 5,4,3,2,1… celebrate!


Spread the sponge mixture evenly over the marked squares. Bake in the oven for 14minutes until risenand just firm to the touch. Allow to cool. Cut each sheet in half. Spread a thin layerof cooking chocolate on one of the strips of sponge sheet sets and cool to set. Turnit over and moisten with the sugar syrup.Spread each layer thinly with ganache and set the layers on top of each other asyou go. Top with smooth layer of ganache. Place in the freezer for about 1 hour tomake the ganache firm.

sugar syrup ingredients - serves 4500 grams (1 lb) caster sugar1 litre (32 fl oz) water3 tablespoons lemon juicesugar syrup preparationPut the sugar and water in a saucepan and dissolve over a low heat. Add the lemon

juice and bringto the boil. Boil for 1 minute then allow to cool. Strain and use as required. Thesyrup will keep in therefrigerator for 1-2 weeks.

butter ganache ingredients - serves 4300ml (10 fl oz) cream360gm (12 oz) dark chocolate100 gm (3 ½ oz) softened butterbutter ganache preparationHeat the cream and chocolate in a double boiler over gentle heat until the chocolatehas melted andthe two are combined. Whisk in the butter until smooth and well incorporated.Remove from heat and

reserve in the refrigerator, allowing to firm a little before spreading on the cakes.Presentation Trim the side of the gateau with a knife dipped in hot water. Cutindividual portions about 8 cm x 4 cm (3 in x 1 ½ in). Serve with poached fruit orwith soft whipped cream.

blood orange compote with strawberries and rhubarb compote ingredients - serves 81 bunch rhubarb750ml (24 fl oz) water1 cup sparkling or sweet wine500gm (1 lb) brown sugar cubes

3 vanilla beans, scraped3 punnets strawberries, halved6 blood oranges, peeled and slicedpreparation and presentationPreheat oven to 160˚C (325˚F). Scrape the rhubarb stalks, removing any fibrousthreads, and cut into4cm (1 ½ in) lengths. Arrange them in a baking dish. Put water, wine, sugar andvanilla into a panand stir until the sugar has dissolved. Boil the syrup, without stirring, for 3 minutesover gentle heat.Remove from the heat. Pour the hot liquid over the prepared rhubarb. Cover thedish with a lid orfoil and bake for 25 minutes or until the rhubarb is tender. While the sauce is stillwarm, add the

7/30/2019 5,4,3,2,1… celebrate!


strawberries and allow to cool. When cool, add the orange slices. Serve in a glassbowl for bestvisual effect.

5,4,3,2,1… celebrate!

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