Anjou Pear Fettuccine , smoked brie arugula salad with pear oil powder

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

 

 

 

 

 

 

 

 

 

 

 

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