Chef Academy Showcase 2023 Cookbook

Tempura carrot with Shiitake mousse Method: Kombu Dashi 1 Pour the water into a saucepan and make several cuts into the kombu to help release more flavour. 2 Place the kombu into water and leave for 1 hour. Then, place in the dried shiitakes and leave for another 30 minutes. 3 Place the saucepan onto a medium heat and bring to 70°C and keep there for 20 minutes, while skimming any impurities that build up on the surface. When finished, pass and cool down. 4 The Kombu and shiitake should be placed into a container and stored for later use. Pickled Carrots 1 Select carrots that are between 3 or 4 inches in length. Wash carrots thoroughly to remove any dirt and, using a metal skewer carefully, make an incision from the bottom of the carrots through the middle to the top, trying to make it as straight as possible and not piercing the sides. 2 Peel the carrots delicately to keep the shape as close to the natural shape of the carrot as possible. 3 The trim is to be kept to one side for later use (I personally use them for Tsukemono pickles with daikon, carrots and pepper, served with plain short grain rice). 4 Combine all the ingredients into a saucepan and mix well. Add the carrots – be sure to protect the tops from touching the lip of the saucepan and not to rest down the side of the pan, where they could be burnt by the heat. 5 Bring the brine to a simmer and leave for 12 minutes. Remove the carrots and place into an ice bath, then pass the brine and leave to cool. 6 Once ready, place the carrots into an upright container and cover with enough brine to cover the carrots. Place into the refrigerator for 24 hours. Crispy Carrot Peel 1 Mix the oil, salt and carrot peel together and place onto a small tray. Place into an air fryer, set to 180°C for 4 minutes. 2 Once done, dehydrate the peel at 60°C for 1 hour. Then, store for later use. 3 Place the peel underneath the fryer basket to stop the peel from moving around. Ingredients: Kombu Dashi - 1 piece Kombu (dried kelp) - 4 shiitake mushrooms, dried - 1 ltr cold water, filtered Pickled Carrots - 2 Carrots, tops included - 10g red miso - 10g sugar - 40 ml soy sauce - 100ml sake - 100ml Kombu dashi - 300ml rice vinegar Crispy Carrot Peel - Carrot Peel - Pinch of sea salt - 1 tsp grapeseed oil Shiitake Mousse - 1 tbsp grapeseed oil - 1 tsp sesame oil - 5g soya lecithin - 10g sugar - 30g spring onion - 30ml mirin - 45ml yuzu ponzu - 120g shiitake mushrooms - 165ml Kombu dashi continued on next page... 2 Serves: