Paul's [recipe] Corner

Episode one Food Trail Tasmania

1 slice of red, yellow and orange capsicum
Crab meat – we cooked an 8.5 kilo giant crab for this episode and used only the meat from the claw for several dishes. The crab was gently simmered in a pot of salted water with some lemon halves thrown in.
200ml Chicken stock
400ml Coconut milk
2.5 cm piece of fresh Ginger
Rind of one Lemon
1 kaffir lime leaf finely sliced
Corn flour and water for thickening
Salmon roe
Chives for garnish

For broth: use about one part stock to two parts coconut milk, add lemon rind, squashed ginger(in one piece) and kaffir lime leaf, bring to a simmer and season with salt and pepper to taste. Simmer for 20 minutes so the flavours combine. Remove the ginger, lemon rind and kaffir lime leaf and then carefully thicken the broth with a little corn flour and water. You want the broth to retain it’s white colour when poured onto a dark coloured plate but you don’t want it to be too thick

For Capsicums: cut a side from each capsicum and place it skin side up under a griller. Blacken the skin and then place into a plastic bag to steam in its own heat for 5 minutes. Peel the skin off the slices and then trim them into equal sized squares – red, orange and yellow. Very carefully slice horizontally through the middle of each square as thinly as possible so as to try and get three thin squares from each piece- not easy and of course you want to keep them in tact. You only need to do this if your campsicum slices are quite thick.

To Assemble: pour just enough broth onto plate to coat the plate but not swimmingly. Place one square of red capsicum into middle of plate on top of the broth – it should sit on top. Place some shredded crab meat onto the square, top that with an orange square and then again place crab meat on top. Finish with the yellow square and some more crab meat.

Garnish around the mille Fueille with the salmon roe and then two long pieces of chive leaning against the mille Fueille tower.