Dried XO Garnish

Preparation info

  • Difficulty

    Medium

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 8 very thin slices of jamon (see note)
  • 8 medium-size fresh sea scallops without roe (see note)
  • 100 ml ( fl oz) white soy sauce
  • 8 medium-size fresh shiitake mushrooms (see note)
  • 150 g ( oz) clarified butter, melted
  • 2 semi-dried mild Korean red chillies, whole
  • 8 live yabbies

Method

Lay the jamon slices on a baking tray lined with silicone paper and dehydrate under a heat lamp or in an 80°C (175°F/Gas ¼–½) oven until dry and crisp.

Slice the scallops into 1 mm (1/32 inch) discs. Brush the scallop slices with the white soy sauce and lay them out in a single layer on a baking tray lined with silicone paper. Dehdryate the scallops under a heat lamp or in an 80°C oven until dry and crisp.

Peel the skins from the shiitake mushrooms and brush the skins on both sides with clarified butter. Reserve the mushroom caps for another use. Place the skins on a baking tray lined with silicone paper and dehydrate under a heat lamp or in an 80°C oven until dry and crisp. If you are drying extra mushrooms for the stock you can dehydrate them at the same time.

Dehydration time for each ingredient will vary so you will need to use your own judgement. Note that all the dried ingredients need to be made on the day of serving this dish and need to be stored in an airtight container until service.

Soak the chillies in cold water for 5 minutes. Split in half and remove seeds. Scrape the flesh from the skin then gently cut the skins into 1 cm (⅜ inch) squares. Allow the chilli skins to dry naturally on a sheet of silicone paper at room temperature.

Place the live yabbies in a tub of iced water for 20 minutes to help humanely dispatch them. Blanch the yabbies in boiling water for 1 minute. Refresh in iced water. Peel the yabbies and discard the shells. With a sharp knife, remove the bright red skins from the yabbies and reserve. Refrigerate the yabby flesh until required.

Brush the yabby skins with clarified butter, lay them on a baking tray lined with silicone paper and dehydrate under a heat lamp or in an 80°C (175°F/Gas ¼–½) oven until dry and crisp.