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Sherried Marron

Name: Sherried Marron
Ingredients: 300g sunflower oil; 3000g baby button mushrooms; Base Stock; 250g reduced Madeira; 60g dried shiitakes, roughly sliced with serrated knife; 15g thyme leaves; 2.5g black peppercorns; 120g dashi stock; 75g mirin; 15g tamari; 12g white soy; 1g sherry vinegar; 8 shiitake mushrooms, 4cm to 5cm in diameter; 15g vegetable oil; 2 pieces iron bark logs, pre-soaked in water; 70g water; 15g chardonnay vinegar; 1g caster sugar; 1g fine salt; 7g white soy; 20g dried dulse; 180g smoked brown butter; 500g small cauliflower florets; 2500g Mushroom Stock; 1000g Paris brown mushroom juice; 550g button mushrooms; 50g dried shiitake mushroom powder; 350g egg whites; 350g water; 200g sherry vinegar

Ashley Palmer-Watts

23 Jul 2018

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Components

Ingredients

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Season

Ingredients

Mushroom Stock

300gsunflower oil

3000gbaby button mushrooms

Base Stock

250greduced Madeira

60gdried shiitakes, roughly sliced with serrated knife

15gthyme leaves

2.5gblack peppercorns

Marinated Smoked Shiitake Mushrooms

120gdashi stock

75gmirin

15gtamari

12gwhite soy

1gsherry vinegar

8shiitake mushrooms, 4cm to 5cm in diameter

15gvegetable oil

2pieces iron bark logs, pre-soaked in water

Pickled Dulse

70gwater

15gchardonnay vinegar

1gcaster sugar

1gfine salt

7gwhite soy

20gdried dulse

Smoked Confit Cauliflower

180gsmoked brown butter

500gsmall cauliflower florets

Mushroom Consommé

2500gMushroom Stock

1000gParis brown mushroom juice

550gbutton mushrooms

50gdried shiitake mushroom powder

350gegg whites

Madeira Pickled Enoki Mushrooms

350gwater

200gsherry vinegar

4gfine salt

2gcaster sugar

1gpeeled garlic, sliced 3mm thick

0.5gthyme leaves

0.4gbay leaves

0.5gblack peppercorns, lightly crushed

100greduced Madeira

10gwhite soy

1 bunchenoki mushrooms

Pickled Daikon Dice

130gwater

70gchardonnay vinegar

5gcaster sugar

3.5gfine salt

100gdiced daikon, 8mm dice

Marron Tail

3marron

olive oil, for drizzling

salt and black pepper, to season

Finishing of Mushroom Consommé

1500greduced, clarified Mushroom Consommé

300gbutton mushrooms, sliced into 2mm thickness

5gbonito flakes

10groughly chopped coriander leaves

10gflat leaf parsley leaves

5groughly chopped chervil leaves

4gpicked and roughly chopped tarragon leaves

50gwhite soy

15glemon juice, passed through a fine sieve

8gcaster sugar

7gBlended Sherry

1golive oil, for finishing

Marron Tartare

2pre-blanched marron tails, diced to 8mm

4gbrunoise shallots, 2mm dice

1gwalnut oil

2gpickled lemon, drained and finely chopped

6gdiced button mushrooms, white part only, no gills, 5mm dice

1.5gPickled Dulse, finely chopped to 3mm

4gPickled Dulse pickling liquid

4gwhite soy

fine salt, to taste

freshly ground black pepper, to taste

1white grapefruit

1gpicked and finely chopped chervil leaves

yuzu juice, passed, to taste

Garnish

7pieces sea spray

3ice plant leaves

4barilla leaves

baby button mushroom, white cap only

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

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Tagged

ButterGarlicThymeParsleySoy SauceStockCorianderSaltShallotOlive OilMarronCauliflowerVegetable OilMirinBay LeafSherrySherry VinegarTarragonGrapefruitCaster SugarEnoki MushroomsLemon JuiceWaterBonito FlakesEgg WhitesYuzu JuiceChardonnay VinegarShiitake MushroomsBlack PepperDaikonTamariButton MushroomsSunflower OilDinner

Recipe by Ashley Palmer-Watts. Originally published by Network 10 on 23 Jul 2018.

Original on 10 Play ↗