A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

A Marilyn Christmas

Last night we had A Marilyn Christmas, and cooked a banquet with head chef of Sarti, Riccardo Momesso leading the way.

table

Table setting with rabbit & calamari

rabbit

Rabbit with almonds and green peas

snapper

Snapper fillet on courgette with zucchini flowers

tomato-water

Tomato consume with olive & prawn

figs,-walnut-desert

Fig carpaccio with candied walnuts & ricotta ice-cream

There were 8 for dinner, but these recipes were enough for many more.


SHALLOW FRIED CALAMARI PICKLED CAULIFLOWER, TARTARE FOAM


Ingredients

• 2 kg calamari
• 2 small cauliflower
• 1 litre champagne vinegar
• 3 litres of water
• 1 cinnamon stick
• 6 cardamon pods
• 50g black pepper
• 5 liters cottonseed oil
• 500ml extra virgin olive oil
• 2 tbl chopped parsley
• 500gr fine polenta

Clean and score calamari, slice into small squares and set aside. Cut the cauliflower into flowerettes, bring to the boil the vinegar, water, cinnamon, cardamon, black pepper and salt. Blanch the cauliflower until tender, leave in liquid to cool down, once cool take cauliflower and chop until minced set aside. Bring cottonseed oil to 180oc dust calamari with polenta and fry until golden brown. Let drain on absorbent paper. Put the cauliflower in a bowl season, add chopped parsley and olive oil. Spoon cauliflower into a deep dish and put the seasoned calamari on top, serve with a wedge of lemon
Wine suggestion TRIMBACH RESERVE RIESLING [ALSACE FRANCE]

RABBIT AGRODOLCE, SHAVED ALMONDS, FRESH PEAS

Ingredients
• 2x 1kg fresh rabbits
• 12 small shallots
• 5 gloves of garlic
• 5 bay leaves
• 500g peas
• 1 liter chardonnay
• 200g sugar
• 500 gr blanched almonds
• 250ml sherry vinegar
• 2 litres chicken stock
• Sea salt
• 1 bunch of parsley
• 100ml olive oil

Get your butcher to cut up the rabbits into bite sized pieces. In a heavy based pot add oil, garlic, shallots, bay leaves sauté until onions turn a golden brown, add the rabbit pieces and cook until rabbit is nicely caramelised. To that add the wine and reduce to a glaze then add chicken stock and cook until rabbit is tender, when the rabbit is almost ready add the peas, vinegar and sugar set aside. Heat the blanched almonds at 100 degrees C and slice them thinly, sprinkle the sliced almonds over the rabbit end eat immediately.
Wine suggestion HOWARD PARK CHARDONNAY O7 [MARGARET RIVER]


PAN SEARED SNAPPER FILLETS, ZUCCHINI SALAD, PRAWN AND TOMATO WATER

Ingredients
• 5 x 500g of gold band snapper fillets
• 2 zucchini
• 1 bunch of mint
• 12 large prawns
• 2 kg heirloom tomatoes
• 3 gloves of garlic
• 12 zucchini flowers
• 25 black olives
• 1 bunch of basil

Blitz tomato and garlic and strain, collect as much tomato water as possible. Slice zucchini into thin strips set aside. Peel back zucchini flowers and set aside. Take the piths out of the black olives set aside. Dice the prawns season and sear in hot pan set aside. In a heavy based sauce pan add a little oil and cook the snapper fillets until ready arrange on a plate add on top of the fillets the sliced zucchini some picked and torn mint leaves, the olives and zucchini flowers. Put the tomato water into glasses, add the prawns to that and the torn basil, eat the fish and drink the tomato water at the same time.
Wine suggestion YABBIE LAKE MORNINGTON PENINSULA PINOT NOIR

CARPACCIO OF FIGS, MUSCATEL REDUCTION, CANDIED WALNUTS, AND VANILLA GELATO

Ingredients
• 5 large purple figs
• 1 kg castor sugar
• 500g fresh walnuts
• 4 kg muscatel grapes
• 500g of vanilla ice cream

Bash out the figs between glad wrap set aside. Clean grapes add to pot with castor sugar and cook until you have a thick jam consistency set aside to cool. Chop the fresh walnuts into small pieces add to pan with 100 gr of castor sugar and slowly cook over low heat until walnuts have been covered with sugar. Arrange figs on plates and spoon over muscatel jam, sprinkle with walnuts and a scope of ice cream eat immediately.
Wine suggestion CARPINETO 99 VIN SANTO

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