Anjou Pear Fettuccine , smoked brie arugula salad with
pear oil powder
Pear Fettucine
6 ripe green Anjou pears
1.5 lbs
1 tabs fresh lemon juice
1tsp lemon juice
1tsp sugar
1 cold water
5 g of Agar agar
Or 4 gelatin sheets
2 g ascorbic acid
Method
Wash, peel and core 6 pears, leave pears in a cold water
bowl with dissolved 2g of ascorbic acid
(Prevents oxidation) alternative is 1bsp of lemon juice
Cut pears in quarters and place in juicer or blender.
This should yield 300ml of pear juice.
Reserve pulp for pear oil
Strain juice and place in clean sauce pan. Add 1 tsp of
lemon juice and 1tsp of sugar. Stir and heat gently to a lower simmer. Reduce
by 1/3.
Remove all but 50 ml. of reduced juice and add 5 g agar
agar or soften gelatine, mix at high heat until it starts to boil. Add to
reserved juice and pour quickly into a sheet pan.
Place sheet pan in fridge to let it set. Make sure it is
level. The thickness should be about 1/8
“
15minutes if you used agar or 45 ‘minutes if you use gelatine
Cut set juice into long strips ¼-1/2ins a knife or a
pasta cutter.
Pear oil
Ingredients
250 ml of grape seed oil
Reserved pear pulp.
Method.
To a saucepan add oil and mix in per pulp. Heat oil to
180F at keep at temp for 1minute. Then take mixture off the heat and let ingredients
steep. At leads 2 hours. Can steep
overnight in fridge will make it more intense pear flavours
Strain oil and reserve
Pear oil powder
20 g of pear oil
50 g of Tapioca maltodextran
Method
Weigh out 20g pear oil into a glass mixing bowel
Wisk in 50 g of maltodextran until oil becomes
incorporated and becomes a powder texture.. you can wisk until you want desired powder texture course
or fine.
Reserve powder in air tight container will last 2-3 weeks
at room temp
Smoked Brie
100 g of goat cheese brie (featured Wooldridge farms)
20 g of apple wood chips
Cut into ¼ # cubes, leave rind on, place in a glass dish
Cover dish with plastic
Cold smoke buy infusing apple wood smoke through a
SMOKING GUN 0) let smoke infuse for 1 hour. In plastic wrap dish.
Alternate, use a piece of tin foil and a mixture of
soaked and dry wood chips). Make a square parcel and pierce top several time to
let smoke escape.
In a heavy skillet place wood chip parcel and put on
stove at high heat. One there is a constant stream of smoke take parcel and
place in dish with cheese. Immediately rewrap with plastic to keep smoke in.
When smoke fills dish, take parcel out and quickly close
dish to keep smoke in. Soak smoking
parcel in water before discarding.
Red Anjou pear crisps
1 red Anjou pear
Method
Preheat oven 200c convection mode
Sheet pan lined with parchment
Core one pear, wash
Slice to 1/8 thickness with a mandolin
Place slices in limejuice/ water solution used before
Then place on backing sheet, let dry in oven 2 hours
until crisp.
Pickled beets
1 red or candy cane beat, peeled, and julienned
1cup sugar
1 cup apple cider vinegar
1spm salt
1sp, black peppercorn
Heat sugar vinegar until
dissolved, add salt and pepper corns and bring to boil
Add julienne beets and take off heat, let mixture cool to
room temp.
Vinaigrette
50 ml of pear vinegar,
150 ml of pear oil made before
1 tsp salt
1spl freshly ground white pepper
1tbs of honey
Mix ingredients
together adjust salt and pepper to taste
Assembly
1 cup of fresh baby arugula dress with vinaigrette until lightly
coated
Place arugula on a chilled plate
Arrange pear crisp around arugula add 5-6 cubes of smoked
brie on top of arugula along edge of greens
Take 6-8 strips of fettuccine and place on top of
arugula,
Garnish with picked beets, toasted pine nuts. Sprinkle pear oil power on top
Drizzle vinaigrette
on top
Serve
Recommended paring a nice Sauternes
L
