Ocean Magazine : 3 September October 2005
ocean | 99 Salt water Barramundi with Oxtail Ravioli and Confit Tomato Dressing Serves 6 "This is an interesting combination of meat and seafood that works beautifully," says Greg. Ingredients: 6 portions salt water barramundi (about 160 grams each) with the skin left on Spinach (optional) Chervil or flat parsley (for garnish) For the Oxtail: 2 kg oxtail (available from most good butchers -- you may have to order in advance) 2 carrots 1 onion 1 leek 4 cloves garlic 1/2 bunch thyme 2 bay leaves 1 tsp black peppercorns 2 tsp sea salt 2 star anise 1 litre of red wine 3 litres of beef stock (the liquid stock from a supermarket is fine) Vegetable oil To make the ravioli: 1 pack wonton pastry (available from any Asian supermarket) 1 egg white For the tomato dressing: 1 punnet yellow cherry tomatoes (can us all one colour if one is unavailable) 1 punnet red cherry tomatoes 1 cup extra virgin olive oil Sea salt Ground black pepper Method: This is a simple way to braise meat and can be used for most tough cuts of meat. Heat a large saucepan with three tbls vegetable oil. When this is hot add the oxtail to sear and colour. Cook for four minutes or so then add all the remaining ingredients except the liquid. Cook for a further five minutes, then add the red wine to deglaze. Add the stock and bring to a simmer. Cook the oxtail slowly for two or three hours then remove from the liquid. Place the liquid back on the stove and reduce by two-thirds. Once the oxtail is cool remove the meat from the bones and place into a tray. Once the liquid is reduced enough (it will thicken a bit) add it to the meat. Once this has cooled in the fridge the ravioli are then ready to make. For the ravioli: These ravioli are easy to make once you have the mix done. Simply ball the oxtail mix into balls the size of a golf ball. Then take one piece of the wonton pastry and brush the edge with the egg white, place the meat inside and then seal with another piece of wonton. Make sure that they are sealed tight and have no air bubbles. Keep in the fridge until required. For the tomato dressing: Place the tomatoes into a small baking tray and cover with the olive oil, salt and pepper. Bake in an oven on 110°C for about two hours. This will slowly soften the tomatoes while still keeping their shape. This sauce will keep in the fridge for two or three days. Heat in a pan on the stove before using. To serve: Place a medium pot of salted water on the stove to boil (for the ravioli) and a large pan with two tablespoons of olive oil for the fish. Cook the fish in the hot pan skin side down for two minutes then turn over and continue cooking for five more minutes then remove the pan from the heat (the fish will keep cooking in the pan without overcooking while you get the rest of the dish ready). Place the ravioli in the boiling water for two minutes and heat the tomato dressing in a small pan. Place the ravioli on the plate (with some spinach if you wish) then place the fish on top. To finish, spoon about three table spoons of the dressing over the fish and garnish with some chervil or parsley and sea salt. Buttermilk Pannacotta with Fresh Berries Serves 6 Ingredients: 125ml cream 150g caster sugar 1 vanilla pod 2 gelatine sheets 600ml buttermilk 175g whipped cream For the garnish: Strawberries Blueberries Raspberries Method: Place gelatin sheets in a container with ice water to soften them. Bring cream, sugar and the vanilla pod to the boil. Remove from heat and add the softened gelatin. Stir until dissolved then add the buttermilk and let cool to room temperature. Whip cream in a bowl until soft peaks form then fold this into the cool mixture. Remove the vanilla beans then pour mixture into plastic moulds and refrigerate for a minimum of 4 hours (it is best to leave overnight). To serve: Remove pannacotta from moulds and turn out onto entrée size plates. Garnish with freshly cut strawberries, blueberries and raspberries.
4 November December 2005
2 July August 2005