Text 9471, 83 rader
Skriven 2014-02-03 14:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: new year 137
====================
 ->  RH> Yep - in some parts of the world I'm the beauty queen (sorta) and
 ->  RH> those size 2s get fed a hamburger.
 -> More likely a potato.
 RH> Make it fries.  

Unlikely.

 ->  -> sliced jellyfish
 ->  RH> This sounds interesting.  Is that fresh or preserved jellyfish?
 -> Dried, reconstituted, julienned.
 RH> That sounds better.  Fresh jellyfish doesn't look particularly
 RH> appetizing.

There are many foods that must be processed before consumption.
It remains amazing to me how some of them, like manioc, came to
be eaten in the first place.

Dublin Bay prawns and veal sweetbreads with tapioca-infused duck consomme
cat: fancy schmancy, offal, shellfish, manioc
Serves: 6

h - For the prawns and veal sweetbreads
12 Dublin Bay prawns, shelled
3 1/2 oz sweetbreads, blanched and trimmed
2 Tb honey
4 coriander seeds
1 lime, juice of
1 1/2 Tb sesame seeds, toasted
Prawn spice mixture (recipe follows)
Tapioca-infused duck consomme (recipe follows)
h - For the prawn spice mixture
1 pn red pepper
1 pn lemongrass
1 pn coriander
Candied lime peel
h - For the tapioca-infused duck consomme
2 whole ducks
2 whole chickens
2 leeks
2 c hoisin sauce
2 Tb tapioca
10 egg whites
h - For the garnish
1 cucumber, peeled and shaved into 6 carpaccio-style strips
1 mango, peeled and cubed
4 coriander leaves, roughly chopped


Toss 6 prawns in the spice mixture and refrigerate.
Over medium heat, fry the blanched and trimmed
sweetbreads and remaining 6 prawns with the honey,
coriander seeds and lime juice. Sprinkle the fried
sweetbreads with toasted sesame seeds.

For the prawn spice mixture, combine all
ingredients. Set aside.

For the tapioca-infused duck consomme. The day
before serving, roast the ducks at 425F until they
are golden brown. [M's note: recipe should end
here with the ducks being eaten] The day of
serving, place the roasted ducks, whole chickens,
leeks and hoisin sauce in a stock pot and add
enough water to cover. Bring the mixture to a
simmer. Reduce heat and simmer for 1 hr, skimming
fat from surface. Strain the mixture, reserving
the liquid. Cool to room temperature, then beat
in the egg whites until fully combined. Stir in
the tapioca and chill overnight.

Presentation. Reheat the tapioca-infused duck
consomme until warm. Place one piece of cucumber
carpaccio on each plate. Top with cubed mango and
chopped coriander leaves. Place a spiced prawn
tartar in center of the plate, with a fried prawn
on one side and a sweetbread on the other. Add a
thin strip (1-2 Tb) of duck consomme.

Pascal Nibaudeau, Le Pressoir d'Argent, Bordeaux

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