10 large “pé de burrinho“ clams
4 pears, mashed
1 pear ball
Indian cress (Nasturtium), 1 per person
Gaiado broth(Gaiado = dried tuna from Madeira)
2 pieces medium red mullet carcasses
2 medium sole bones
½ gaiado head
50 gr coriander stems
2 l water
13 pieces “Pé de Burro” Clams
100ml soya sauce
2 El Sushi seasoning
1 lemon grass, cut in small pieces
1 leek leaf, cut in small pieces
100gdaikon radish, grated
“Pé de Burrinho” clams
Lay 4 clams on a preheated charcoal grill and take them immediately off when they open. Add the water of the clams to the Gaiado-Dashi Fond.Remove the clams inside from the shell, keeping only the white part.
Peel the pears and core them.Cut into small cubes.Slightly caramelize some sugar in a wide saucepan.Add the butter, let it froth and add the pear cubes.Reduce with white wine and white pear vinegar and add the pear juice.Lightly cook the pears and mix them in the Thermomixer with the addition of iced butter cubes for at least 10 minutes until a homogeneous purée is produced.Fill in small bottles and keep in the refrigerator.Serve at room temperature.
Place ingredients in the Thermomixer at 90º C for 1 min. at level 10, then for 8 min. at level 3.Pour through a sieve and leave it cool down.After separate the remaining water from the oil.Fill the chive oil in the plastic bottles and store in the refrigerator.
Remove balls from a bulb with the smallest ball joint.Lightly caramelize the sugar, add some butter, froth, swirl the balls and finish with a splash of white wine and a splash of pear.Cool quickly on ice, do not let them soften.
Mix all the ingredients in a bowl.Spread on a flat surface.Bake in the oven at 100º C for about 5 minutes.Take them out the oven and remove cores.Then bake them golden for about 8 minutes at 150º C.Serve 3-4 pieces per person.
Blanch the gaiado head during 3 minutes in the blanching water.All ingredients except sushi seasoning, soy sauce and the rest of the clams should be boiled, then gently pulled 2 – 3 hrs.Then add the remaining ingredients. When the clams open, remove them from the heat and allow them to cool down.Pass through a sieve.Just before serving, add some sliced eucalyptus leaves and fresh pear.
In a clam dish, arrange all the ingredients and, in a second clam’s dish, cut small eucalyptus leaves with a bit of charred charcoal.
Hans will be appearing at Northcote’s Obession 17 event during 20th January- 5th February.Find out more about Hans and Obsession 17 atNorthcote here |www.northcote.com