Warm lobster & brioche roll, cos & Marie rose sauce
Serves 10
INGREDIENTS
Lobster tail
2 x 300g raw Queensland lobster tails
1 cup rock salt
2 cloves garlic
2 star anise
¼ bunch thyme
To serve
1 bunch chives – finely sliced
Cocktail sauce – see separate recipe
Seeded brioche roll
¼ head of Ice berg lettuce – shredded
Lemon vinaigrette – see separate recipe
METHOD
To cook the lobster tail
1 Pre-heat oven to 180°c.
2 Place salt, garlic, anise & thyme on a roasting tray.
3 Remove intestinal tract.
4 Sear the lobster tail in a hot pan, place on the roasting tray with aromates and roast for 6-8 minutes until just cooked.
5 Allow to rest for a few minutes. Remove shell and cut into a small pieces, place in a mixing bowl.
To serve
1 Finely slice the chives add to the lobster with the cocktail sauce, mix well, taste and adjust seasoning.
2 Cut the rolls in half and gently warm until soft and heated.
3 Toss the shredded iceberg in lemon vinaigrette to moisten and season.
4 Place the iceberg on the base of each roll, add the lobster mix, place the lid of the bun on & serve.
Salted caramel fudge
Indulgent sweet salty sticky toffee cube of dessert. You will need a sugar thermometer and a tray roughly 4cm deep and about 20-25cm square.
INGREDIENTS
100g unsalted butter, diced
50g dark chocolate – around 66 – 70%
240g caster sugar
180g thickened cream
80g liquid glucose
Pinch flake salt
1 vanilla bean, split
METHOD
1 Melt the chocolate in a bowl set over a pan of hot water, add the butter, melt and stir to combine but not aerate.
2 To make the caramel, place the sugar in a heavy based saucepan and place over a gentle heat, once the sugar has dissolved, increase the heat. The sugar will begin to bubble and turn a golden colour, once the caramel is dark golden, remove from the heat immediately.
3 Meanwhile bring the cream, glucose and salt to the boil. Remove from the heat and whisk into the hot caramel. Place the mix back on the heat and bring to 118°C stirring regularly to prevent burning.
4 Remove from the heat and stir in the chocolate and butter until just combined.
5 Pour into your tray lined with greaseproof paper and allow to set in the fridge. Once set, turn the caramel out of the tin and cut with a hot knife into small cubes, refrigerate until ready to serve, add a pinch of salt flakes to the top of each cube as you serve.
Centennial Scones
INGREDIENTS
680g self-raising flour
170g castor sugar
170g butter
220mls milk
2g baking powder
METHOD
1 Rub flour, sugar, baking powder and butter to form breadcrumbs
2 Gradually add the milk and be sure not to overwork
3 Rest for half hour
4 Roll out and cut with 5cm circle cutters
5 Cook at 160oC for 12-15mins
6 Serve with strawberry jam & cream
The Carousel thanks Hotel Centennial for these recipes.
Hotel Centennial turns one! Celebrate all week long…
Woollahra’s Hotel Centennial will celebrate a remarkable first year with a week-long series of events. The events have been created with the locals in mind and range from mixology evenings in the bar to special dinners with Justin North that celebrate the best of Woollahra produce and style. For more information visit here.
