Hervey Bay scallops with horseradish rice crackers, artichoke chips, Perigord truffle and chicken jus

• Meat

  • 2 kg Chicken bones
  • 1 Chicken jus

• Seafood

  • 20 Hervey bay scallops

• Produce

  • 3 Bay leaves
  • 1 Carrot
  • 1 head Garlic
  • 10 g Garlic cloves
  • 1 Jerusalem artichoke espuma
  • 500 g Jerusalem artichokes
  • 50 g Perigord truffles
  • 1 Red onion
  • 1 Reserved jerusalem artichoke, skins
  • 1 1/4 bunch Thyme
  • 1 White onion

• Condiments

  • 20 g Horseradish
  • 1 Horseradish

• Pasta & Grains

  • 100 g Jasmine rice

• Baking & Spices

  • 12 Peppercorns, black
  • 1 Salt and pepper
  • 2 Sea salt
  • 2 Seaweed sea salt

• Oils & Vinegars

  • 15 ml Canola oil
  • 50 ml Cider vinegar
  • 1 Jerusalem artichoke cider vinegar chips
  • 2 Litres canola oil
  • 10 ml Olive oil, Extra Virgin
  • 1 Olive oil, Extra Virgin

• Snacks

  • 1 Horseradish rice cracker

• Dairy

  • 75 g Butter
  • 150 ml Cream
  • 400 ml Ghee
  • 100 ml Milk

• Liquids

  • 200 ml Water

• Other

  • piment d’espelette (espelette pepper, or chilli powder
  • 40 g Samphire tips
  • To Garnish

Found on nonnascooking.com

Description

Directions

• To prepare the rice cracker, preheat oven to 70°C. Cook rice in boiling water for 25 minutes or until overcooked. Drain and reserve 200 ml cooking water. Blend rice and reserved cooking water until a smooth paste forms.
• Place a non-stick mat on a baking tray. Spread rice paste evenly over mat. Bake in oven for 12 hours or until dry and breakable. Heat oil in a large saucepan to 220°C. Deep fry pieces of rice cracker for 5 seconds or until puffed. Transfer to paper towel and sprinkle with seaweed sea salt and freshly grated horseradish.
• To make the chicken jus, preheat oven and a roasting pan to 200°C. Add oil to hot pan, then add chicken bones. Roast for 20 minutes or until browned. Turn bones and add onion, carrot and thyme. Roast for another 20 minutes or until bones are well browned. Transfer bones, onion, carrot and thyme to a deep pan. Drain away fat from roasting pan and heat over a medium high flame. Add the water, and use a spatula to scrape base of pan, to release juices. Simmer for 15 minutes or until liquid reduces by half.
• Add pan juices to deep pan with bones, and add enough water to cover. Use a skimmer to remove and discard any fat that rises to the surface. Heat over medium. Very slowly bring the liquid to a simmer, to bring up all the impurities. Repeatedly skim surface and discard impurities as they rise, simmering for about 15 minutes. Add the bay leaves, peppercorns, thyme and garlic. Simmer for another 2 hours, until reduced to about half or less below the level of the bones – do not additional water to the pan.
• Ladle the jus from the pan and pass through a strainer, tilting pan as necessary to reach all the liquid. Transfer jus to a saucepan. Simmer for 30 minutes or until reduced by ¾. Season with salt and pepper, and stir in butter.
• To make the artichoke espuma, use a sharp knife to peel artichokes. Place the roots in a bowl of lemon water, and reserve the skin. Cook artichokes with butter, thyme, garlic and white onion in a saucepan over low heat for 5 minutes or until almost cooked. Add the milk and cream and cook for another 20 minutes or until tender. Strain and reserve cooking liquid. Place artichokes in a food processor and process, adding a little of the reserved liquid, until a silky consistency. Season with salt and espelette pepper. Transfer to an iSi canister, charge and shake vigorously.
• To make artichoke chips, heat ghee in a saucepan to 170°C. Add reserved artichoke skins and cook, gently stirring, for 1 minute or until golden brown and crisp. Remove from pan and place in a bowl. Add vinegar and seaweed sea salt. Toss to coat.
• To prepare scallops, heat oil in a large non-stick frying pan over medium-high heat. Season scallops with salt and cook on one side for 3 minutes or until golden and caramelised. Turn and cook for another 1 minute. Set aside.
• Dress serving plates with artichoke espuma and chicken jus. Arrange rice cracker, scallops and artichoke chips on plates. Garnish with shaved truffle, grated horseradish and samphire tips dressed in extra virgin olive oil. Serve.