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Burton Recipes

Winning dish Tuna Wasabi

Tuna with Wasabi Sorbet
Wine Suggestion - Burton Chardonnay

Nigel Burton and Marcus Bleasel, both members of the New South Wales Wine and Food Society were awarded Joint Chef of the Year and the Chris Alexiou Trophy for best fish dish

Below they share their recipe with you

Ingredients - Serves 4
880g Sashimi Quality Tuna
40ml Mirin
800ml Soya Sauce
Sesame Seeds
Poppy Seeds
1 Red and 1 Green Chili
1 Daikon
1 Carrot
40ml Fish Roe
1.5 cups of Sugar
2 cups of Water
2 Tablespoons Yuzu
2 Lemons
1 Egg
2 Limes
2 tablespoons of Wasabi Oil
800ml Grape Seed Oil

Roll the tuna in a little grape seed oil and then in the mixed Sesame and Poppy seeds
Sear the outside of the tuna on all sides
De-seed the Chillies and thinly slice so that little rings are formed
Thinly julienne the carrots and Daikon and place a few of these in the Chillie rings
Mix Soya, Mirin and Ginger
Make Wasabi Sorbet – Method Below

Lemon-Lime Wasabi Sorbet
Add 1.5 cups Sugar to 2.0 cups water. Dissolve the  Sugar over low heat, then raise heat until water boils. Boil for about a minute, and then remove from heat, setting aside.

Juice lemons and limes, of good size: you're aiming for about 3/4 cup of Juice total. Add salted Yuzu (Japanese citron) Juice; set aside.

Optionally: grate the zest from one of the Lemons.

In a large bowl, beat 1 Egg white until foamy; about 10 seconds.

Slowly add the warm Sugar Syrup to the Egg Whites while continuously beating. You'll get a lot of foam on the top; this is expected.

Add the fruit juice mixture (and zest, if any); continue beating.

Add 1-2 tbsp (to taste) Wasabi Oil. Beat for about 10 second more. Pour into a glass or plastic jar and refrigerate overnight or at least until cold.

Give the mixture a vigorous shake before freezing to make sure the Wasabi Oil is still emulsified. Freeze by whatever your favorite method is. Makes about a quart.

Some notes: If you can't locate wasabi oil, pre-made wasabi paste (the kind in a tube) can be substituted

Slice the tuna about 1cm thick – should be raw inside

Place on a Banana Leaf on the plate and top with a spoonful of Wasabi Sorbet which is then  topped with the salmon roe

Drizzle the mixture of Mirin/Soya/Ginger sauce around the tuna and place the Julienned vegetables as in the picture.

Glazed Miso Crusted Salmon
Wine Suggestion - Burton Chardonnay

Quantities serve 4 people as main course
4x180 - 220g salmon fillets
olive oil spray
white sesame seeds

30 ml (2 Tb) lemon juice
30 ml (2 Tb) peanut oil
15 ml (1 Tb) minced ginger
5 ml (1 Tsp) crushed garlic
10 ml (2 Tsp) sugar
40 ml (21/2 Tb) red miso
80 ml (1/3 cup) soya
80 ml (1/3 cup) mirin

45 ml (3 Tb) sesame oil
220 ml (1 cup 2 Tsp) sunflower oil
190 ml (3/4 cup) lime cordial
5 ml (1 Tsp) crushed garlic
5 ml (1 Tsp) minced ginger
1 - 2 chillis seeded & finely chopped OR
5 - 15 mls Masterfoods chopped chilli
110 ml (7 Tb) soya sauce
150 ml (1/2 cup + 2 Tb) brown sugar
80 ml (1/4 cup) lemon juice

Combine marinade ingredients and marinate fish for a couple of hours
Process dressing ingredients and refridgerate till needed
Heat the grill or pan and spay generously with olive oil spray
Remove salmon from marinate and place skin down
Cook on this side until the fish is crisp. Turn over and cook until reqired readiness. While cooking throw some marinate onto the fish to glaze.
Serve fish on salad or Singapore noodles which have been tossed with the dressing. Sprinkle the fish with the seeds
Serve with extra dresssing

Honey Roasted Rack of Lamb
Wine suggestion - Burton McLaren Vale Shiraz

Quantities serve 4 people as main course
3 zuchini julienne
3 carrots julienne
3 parsnips julienne
1 bunch Rosemary
2 cups chicken or vegetable stock
3 tablespoons honey
3 tablespoons lemon juice
3 tablespoons soy sauce
1 - 2 teaspoons crushed garlic

Pre-heat oven to 200
Roast the vegetables for about 20 minutes in a large roasting pan until slightly browned
Top with Rosemary and pour over stock
Combine honey, lemon juice, soy and garlic
Place lamb on top and roast for 30-35 minutes for medium, basting with the honey mixture during roasting
Remove meat and vegetables
Cover the meat for 10 minutes before carving
Boil pan juices until thickened to a sauce consistency
Serve with the lamb and vegetables