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Date & Walnut Bite
encasing goats cheese
Spaghetti Carbonara
made in the traditional way with guanciale (cured pork jowl) in a silky sauce done the traditional way without cream
Eye Fillet with Gorgonzola Steak Butter and Caponata
with this dish you will learn how to cook eye fillet perfectly along with Simon’s Steak butter & fennel caponate recipes
Pina Colada Bavarois and Tropical Sorbet
with compressed Malibu pineapple and coconut foam
For all the recipes drop us an email or Phone us +64 9 269 6373
info@gaults-deli.co.nz
Spaghetti Carbonara –
2 garlic cloves, peeled & crushed
100 grams guanciale
1 TBS black peppercorns
75 grams grated parmesan https://gaults-deli.co.nz/product/parmigiano-regiano-cheese-wedge/
3 egg yolks
1 whole egg
¾ tablespoon herb salt https://gaults-deli.co.nz/product/gaults-deli-herb-salt-small-jar/
200 grams Spaghetti https://gaults-deli.co.nz/product/simons-vip-italian-pasta-meal-pack/
Cut the guanciale into ½ cm slices, and then slice into batons ½ cm wide. Cut into 1 cm lengths. Fry the guanciale in a large frying pan over medium heat. Add the garlic and gently fry for 6-8 minutes until the guanciale becomes crisp and most of the fat renders out, taking care to control the temperature so as not to burn the guanciale. After about 4 minutes add the black pepper and continue cooking until the the guanciale is crisp. Discard the garlic and set aside the cooked guancaiale and fat.
Bring a large pot of water to the boil. Add 1 tbsp salt and the spaghetti. Cook for until al dente.
Whilst the pasta is cooking, in the large bowl, mix together 55 grams of the grated parmesan, whole egg, egg yolks and salt.
Just before the pasta is cooked, warm the guanciale and fat in the frying pan.
Drain the pasta; then add pasta into the frying pan with the guanciale and mix well. Tip the pasta and guanciale into a large mixing bowl with the egg mixture and mix well, until the cheese melts and the spaghetti is coated in a glossy sauce. Sprinkle the remaining 20 grams of grated parmesan over the top then serve.
Steak butter
5 tablespoons gorgonzola dolce (room temperature)
4 tablespoons soft butter
1 bunch Italian parsley (4 tbsp minced)
2 garlic cloves, minced
¼ tsp smoked paprika https://gaults-deli.co.nz/product/spanish-smoked-paprika-dulce-sweet-70g/
Place the all the ingredients in a food processor Puree until incorporated, taste, and then season to taste with salt and pepper.
Caponata
Pina Colada Bavarois
2 moulds
300 mls coconut puree https://gaults-deli.co.nz/product/ponthier-chilled-coconut-puree-1kg/
30 ml light rum
60 grams egg yolks
4 sheets gold gelatine
140 mls cream
In a bowl cover the gelatine leaves with cold water and set aside to soften. In a cake mixer cream the egg yolks and rum until pale. Whilst stirring bring the coconut puree to the boil in a suitable sized pot, as soon as it reaches the boil remove from the heat. Remove the now soft gelatine leaves from the water and squeeze out any excess water; then add the gelatine into the hot coconut mixture and allow the gelatine to dissolve whilst combining with a whisk or wooden spoon. Now pour the mix onto the egg yolks and rum. Transfer the egg yolk and coconut mixture into a bowl and place over a pot with simmering water (bain-marie). Constantly whisk until the mixture coats the back of a spoon (slightly thickened) Remove from the heat and allow to reach room temperature stirring occasionally. In a separate bowl whip the cream until soft peak then fold into the coconut mixture. Fill the plastic moulds, cover and refrigerate.
Coconut foam
250ml of coconut purée https://gaults-deli.co.nz/product/ponthier-chilled-coconut-puree-1kg/
140ml of water
1 teaspoon vanilla essence
4.5g of lecithin https://gaults-deli.co.nz/product/texturas-lecite-300g/
4g sucro https://gaults-deli.co.nz/product/texturas-sucro-400g/
Mix the water, sucro, lecithin together and blend with a stick blender until combined. Add vanilla and coconut. Blend with a stick blender to achieve a foam.
Malibu Pineapple
80ml of Malibu
1 pineapple
Remove the core then portion the pineapple into rectangles (the same size as sous chef moulds). Transfer to vacuum bags, making sure the pieces are not overlapping. Pour the Malibu into the bag with the pineapple. Vacuum pack the pineapple in the bag and cook in a sous vide at 85°C for 30 minutes. Refresh in iced water.
Tropical Sorbet
750g passionfruit puree https://gaults-deli.co.nz/product/ponthier-chilled-passionfruit-puree-2-5kg/
250g pineapple puree https://gaults-deli.co.nz/product/ponthier-chilled-pineapple-puree-1kg/
100 grams water
60 ml rum
40 g coconut sugar
40 g honey
Bring the water, rum, coconut sugar & honey to the boil. Remove from the heat immediately. Allow to cool then add to pineapple puree. Freeze in a shallow tray. Remove from the tray, then break into small chunks. Process in a food processor until smooth then return into the freezer.
e-mail: info@simongault.com
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