Snowy takes North to South with Geoff Lindsay where they create a fusion of flavours

RECIPE: EXOTIC PORK, CRABMEAT AND TEA NOODLE SALAD
You will have a few ingredients to buy but this effort will be rewarded with a lifetime of quick, tasty and easy meals. This stock can be constantly re-used and replenished.

Masterstock
1litre chicken stock
125ml dark soy
125ml light soy
125ml Shao Hsing Chinese cooking wine
20gm rock sugar
2 star anise
2 cinnamon sticks
1 tsp fennel
1tsp Sichuan peppercorns
6 cardamon pods
4cm piece dried orange peel
1sml sliced red chilli
3cm piece galangal sliced
3cm piece ginger sliced

To make masterstock
Place all ingredients into a large saucepan over medium heat, bring to boil, reduce and simmer for 3 hours. Strain and discard solids, reserving liquid. Store after each use in an airtight container or freeze in ice blocks for use at home.

*To cook pork, simmer 400grams of Bangalow Sweet Pork belly in masterstock for 3 hours or until tender. If desired press the pork under a weight overnight in the refrigerator for easier cutting.

EXOTIC PORK, CRABMEAT AND TEA NOODLE Salad

200 gm picked crab meat-available from good fishmongers
12 slices 1 cm thick braised porkbelly
12 wasabi leaves- LETTUCE LEAVES CAN BE SUBSTITUTED
20 gm coriander shoots-any fresh shoots are fine
20 gm daikon shoots
60 gm soaked dried shitakes- sliced-soak mushrooms in hot water for 20 minutes
60 gm soaked dried wood ear mushrooms- sliced
60 gm fresh enoki mushrooms
300gm cooked green tea noodles
100gm pomelo segments
40gm julienne radish
2cm grated fresh wasabi stem- chilli or tube wasabi is a substitute
4tsp Yarra valley salmon caviar

Dressing
40gm grated light palm sugar
60 ml lime juice
40 ml fish sce

*To make salad mix noodles, mushrooms, pomelo, shoots, radish and dressing in a large bowl.

Place 3 wasabi leafs in each serving bowl. Divide mixed salad evenly between serving bowls. Place 3 slices of pork on salad and crab on top, garnish with fresh grated wasabi, salmon roe and a little more dressing.

Serves 4
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RECIPE: Turkish Delight & Rose Petal Ice-cream Recipe
CHEF: Geoff Lindsay
Geoff whips up one of his signature deserts .. a rose petal and Turkish delight ice-cream we can guarantee its absolutely delicious!


Ingredients
500 ml good quality vanilla icecream
50 ml rosewater
200 g rose flavoured turkish delight, diced 5mm square
35 g red rose petals (must be unsprayed), torn


Method
Allow icecream to soften without melting, fold in rose water, turkish delight, rose petals and refreeze.

To Serve
60 g vanilla persian fairy floss
60 grose petal flavoured turkish delight
6 grose petals
60 gglace ginger
1pomegranate seeds removed


Make a nest with fairy floss, surround with a circle of turkish delight, pomegranate seeds and glace ginger. Place a scoop of ice cream on the nest and top with more fairy floss.

Servings: 4

Recipe by Geoff Lindsay

Category:

Howto & Style

Tags:

• episode11
• segment
• cooking
• melbourne
• food