Abalone Carpaccio, Langebaan Oyster, Cucumber Jelly and Powdered Dressing


Abalone Carpaccio, Langebaan Oyster, Cucumber Jelly and Powdered Dressing

Serves 4
Cooking time: 20 minutes
Preparation time: 2 hours
Special equipment: Blender, muslin cloth.
Optional: insulated flask to store the liquid nitrogen in, insulated wine or ice bucket for working the liquid nitrogen.
Planning ahead: The cucumber jelly, wasabi bavarois and powdered dressing can all be made in advance.

Cucumber jelly:
(makes more than is required, but can be stored for later use)
• 1kg chopped fresh tomatoes
• 200g cherry tomatoes
• 3 cucumbers
• 1 stick celery
• 5 basil leaves
• salt
• 1 gelatine leaf per 200ml liquid

Blitz all the ingredients except the gelatine together and leave to hang in a muslin cloth overnight. Retain 200ml of the liquid and discard the pulp. The rest of the liquid can be frozen and used for some other purpose. Warm a small amount of the liquid and add the sponged gelatine, having squeezed out all the excess water, and leave it in a bowl over an ice bath to cool slightly (don’t let it set fully and don’t whisk the mixture, otherwise small bubbles will form and make the dish look sloppy). Place the sliced abalone onto four plates equally, arranging them one right next to the other. Once all four plates are done, spoon some of the cucumber jelly over them, letting the jelly set (as per aspic preparations), and then place the plates in the fridge.

Wasabi bavarois:
(makes more than is required, but can be stored for later use)
• 100ml fresh cream
• 1 gelatine leaf
• 100ml créme fraîche
• 1 tbsp wasabi paste
• salt, to taste
• juice of 1/2 lemon

Warm a small amount of the cream, add the sponged gelatine, making sure that it dissolves completely. Mix the rest of the ingredients together, making sure everything gets incorporated evenly, and then add the cream and gelatine mixture. Check the seasoning and acidity before placing in the fridge to set.

Powdered dressing:
(makes more than is required, but can be stored for later use)
• 100ml ponzu
• 100ml peanut oil
• 50ml mirin
• soy sauce, to taste

Whisk all the ingredients together.

Lemon salsa:
• 1 lemon, segmented and quartered
• 1/2 cucumber, small brunoise
• 1/2 red onion, small brunoise
• vinaigrette, to taste
• 8g chopped chives
• salt, to taste

Mix all the ingredients together.

To serve:
• 2 whole shucked and thinly sliced abalone (1/2 per person)
• 4 whole shucked oysters (1 per person)
• fresh caviar
• coriander micro herbs
• Maldon salt
• olive oil, as required
• 1 litre liquid nitrogen, optional

Place the salsa in the middle of the plate, then place an oyster on top, adding more of the cucumber jelly onto the oyster and then finish with the caviar. Place a small pile of salsa on either side of the abalone, then place a quenelle of bavarois on top of each salsa pile. Scatter the micro herbs on top of the abalone and finish with a pinch of Maldon salt and a tiny bit of oil. If using the liquid nitrogen place a serving spoon (a normal dessert spoon should do) into a serving pot (we use a small copper pot with a handle) and then pour some liquid nitrogen into it, leaving it to chill. Then pour some more liquid nitrogen into an insulated wine bucket and add some of the dressing. Leave it to freeze solidly, stirring it every now and then so that it doesn’t become one solid block of ice. Once it has cooled enough, crush the bigger ice particles with a rolling pin until it resembles a powder. When the dressing is fine enough, pour it into the serving dish with the spoon and sprinkle the dressing on the abalone once the dishes have been place in front of the guests.

Recipe by Peter Tempelhoff (The Collection) and Gerald van der Walt, from 32 Inspirational Chefs: Taste of Relais & Châteaux.

32 Inspirational Chefs: Taste of Relais & Chateaux32 of Relais and Châteaux’s chefs from South Africa, Namibia, Zimbabwe, Tanzania, Mauritius and the Seychelles have contributed recipes to this beautiful book. It’s a reflection of the priority that is placed on fine cuisine at Relais & Châteaux establishments around Africa, and each chef proudly reflects the ingredients and culture of the area they’re established in.

32 Inspirational Chefs: Taste of Relais & Châteaux is available at R400 and is available for purchase at each of the member properties or via the Relais & Châteaux website. Photographs by Myburgh du Plessis.


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