FALSE SQUID RISOTTO WITH THAI TOUCHES
INGREDIENTS
Squid
1 squid,weighing approx. 400 gr.
Asian broth
1,500 gr water
125 gr spring onion
3 garlic shoots
125 gr daikon turnip
100 gr enoki
15 gr lemon grass
15 gr galanga
15 gr ginger
1 kaffir lime leaf
Rice paste
150 gr Aquarello rice
600 gr Asian broth
Coconut milk reduction
400 gr coconut milk
Creamed rice with coconut
80 gr reduced coconut milk
40 gr Thai rice paste
Green curry paste
4 gr black pepper
10 gr kaffir lime rind
8 gr galanga
10 gr coriander
6.5 gr garlic
30 gr green chilli pepper
9 gr shrimp paste
110 gr shallot
15 gr lemon grass
Green curry oil
100 gr green curry paste
50 gr sunflower oil
20% syrup
1 litre water
200 gr sugar
100% syrup
1 litre water
1 kg sugar
Grapefruit rind
800 gr grapefruit rind
950 gr grapefruit juice
340 gr marinade syrup
100 gr single cream
60 gr butter
3,000 gr 50% syrup
Puréed grapefruit with eucalyptus
50 gr puréed grapefruit rind
22 drops essential oil of eucalyptus (Sosa)
Others
Kaffir lime
Coriander shoots
Jamaica pepper
Squid: Separate the body from the head of the squid. Make a lengthwise cut in the body and clean on both sides. Dry. Pack and freeze.
Squid dice: Cut the frozen squid bodies into dice measuring 0.2 cm x 0.5 cm. Chill.
Asian broth: Cut all the ingredients except for the lime leaf into very small dice, measuring 0.5 cm x 0.5 cm. Place all the ingredients and the water in a vacuum pack and seal at 99º. Submerge in a pot of boiling water and cook for 45 minutes. Transfer to a bowl of iced water. Strain through paper, and set aside.
Rice paste: Place the ingredients in a vacuum pack and seal at 99º. Submerge in a pot of boiling water and cook until the rice is over-cooked. Blend in the Thermomix to form a thin paste. Set aside.
Coconut milk reduction: Reduce the coconut milk over medium heat to 300 gr. Strain and set aside.
Creamed rice with coconut: Heat the coconut milk, add the rice paste and whisk until smooth.
Green curry paste: Cut the chilli peppers lengthwise and remove the seeds and veins. Blanch 5 times, starting out each time with cold water. Toast over a medium heat, then place all the ingredients in the Thermomix. Blend and set aside.
Green curry oil: Mix all the ingredients, blend and retain the oil (top layer).
20% syrup: Mix all the ingredients in a pan, bring to the boil, strain and set aside.
100% syrup: Mix all the ingredients in a pan, bring to the boil, strain and set aside. Grapefruit rind: Peel off a layer of the grapefruit rind using a vegetable peeler. Blanch the grapefruit rinds 4 times, starting out with cold water each time. Cook the rinds in 20% syrup for 20 minutes. Strain and macerate for 12 hours in the 50% syrup. Strain and set aside. Place all the ingredients in the Thermomix and blend to a light, thin, smooth cream. Strain and set aside.
TO SERVE