Surf and Turf - Recipe by Chef Aum
Angus beef sirloin and octopus confit, with basil and roasted chilli sauce.
60g softened butter
40g 00 flour
100g icing sugar
50g ground hazelnut
5 Pink Lady apples
4 egg yolks
250mL fresh cream
2g vanilla beans
3g bicarbonate of soda
4 Pink Lady apples
Half stick of cinnamon
Mix all ingredients in a food processor until a smooth mixture.
Spread each 20g portion onto a silicone baking mat and bake for 7 minutes at 180 C.
Remove from the oven and working quickly, roll around cannoli moulds. Allow to cool.
Peel apples, remove core and puree in a blender.
Whisk egg yolks with sugar, bring milk to the boil and add to eggs.
Allow to cool, then add pureed apples and fresh cream and mix well.
Put mixture into a siphon and charge with two cream charges.
Put milk, sugar and salt into a non-stick pot on a gentle flame. Once it starts to boil, add bicarbonate of soda and vanilla.
Cook until it reduces by at least a third and becomes brown, making sure to mix with a spatula.
Allow to cool and put into a piping bag.
Peel, core and quarter apples.
Put sugar into a saucepan on a low flame until it starts to caramelise, add apples, water and cinnamon.
Cook for five minutes on a low flame. Allow the apples to cool in the syrup.
Take a cannoli and carefully siphon the apple crème into both sides of it, making sure it is filled all the way through.
On a plate, draw some lines with the milk reduction, place two cannoli on top and two pieces of the poached apples.
Dust with icing sugar and decorate with edible flowers.
Recipe provided by DiVino Ristorante at Mandala Wines