Autumn abalone

• Meat

  • 5 Confit of abalini

• Seafood

  • 12 Baby abalone

• Produce

  • 1 Baby beetroot, leaves
  • 1 Candied chilli
  • 1 Fennel, bulb
  • 1 Garlic clove
  • 1 Lemon
  • 4 Long red chillies
  • 1 Orange
  • 250 g Pumpkin, roast
  • 1 Thyme, sprig

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 tsp Cardamom pods
  • 5 g Cloves
  • 5 g Mustard seeds, black
  • 8 Peppercorns, black
  • 5 g Peppercorns, white
  • 25 g Salt
  • 220 g Sugar

• Oils & Vinegars

  • 1 1/4 Litres grapeseed oil
  • 500 ml Vinegar

• Dairy

  • 75 g Butter, Organic

• Beer, Wine & Liquor

  • 100 ml Ki spirits limoncello

• Liquids

  • 550 ml Water

• Other

  • candied chilli and flowers
  • Garnish
  • pickled samphire
  • 1 cup Fresh washed samphire

Found on nonnascooking.com

Description

Directions

• Puree the roast pumpkin and honey together until smooth.
• Heat the butter in a hot pan and add the thyme. Add the abalini flesh side down. Add the garlic and cook for 2 minutes.
• Add the limoncello and cook off the alcohol for another 2 minutes. Take off the heat and set aside.
• To make the confit of abalini, place all the ingredients, except the abalone, in a saucepan and heat to 50°C. Add the abalone and cook for 45 minutes at 60°C.
• Remove from the oil and scoop the flesh from the shell. Discard the liver and gut and wipe with a paper towel. (Don’t wash it as it will dilute the flavour.) Dice the abalini and either use immediately while still warm or keep in cooking oil for up to 1 week.
• To make the candied chilli, preheat the oven to 90°C. In a medium-sized pan, gently heat the sugar, water and cardamom. Place the chillies into the syrup and poach lightly for 20 minutes.
• Drain the chillies. Place on a baking tray and cook in the oven for 1 hour, until crisp. The syrup can be used for other recipes.
• To make the pickled samphire, soak the samphire in brine (salt and water mix) for 24 hours. Rinse them well and blanch them in pickling vinegar (vinegar and the remaining spices) for 5-7 minutes. Pour into a sterilised jar and leave for 3 weeks before eating.
• To serve, spread a layer of pumpkin puree and place three pieces of pan-fried abalini on the plate. Garnish with baby beetroot leaves, shaved confit of abalini, candied chilli and pickled samphire. Spoon over the limoncello dressing.