Recipe: BBQ Asparagus, bone marrow, marmalade, eggs & macadamia

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BBQ ASPARAGUS, BONE MARROW, MARMALADE, EGGS & MACADAMIA

Simon Tarlington @ Highline Restaurant

This recipe utilises farm produce and some of Australia’s most unique produce. One of my favourite times of the year is when the very short season of Victorian asparagus starts and we only keep it on the menu while it is at its peak. The recipe also uses citrus from  our orchard that is too sour to serve as a fresh product.

 

Ingredients – serves 6

You’ll need to start this recipe at least 1 – 2 days in advance

For the Asparagus

  • 24 pieces fresh asparagus
  • 3 beef bone marrow bones split by your butcher
  • 200g cherry wood chips
  • 200g salt
  • 2L cold water
  • Wood BBQ and red gum

Method

Add salt to the water and soak bone marrow in the fridge for 24 hours. After 24 hours remove the bone marrow, pat dry with paper towel and smoke at 65 degrees calices for 15 min. Once smoked transfer back to the fridge and allow to cool. When the marrow is cold remove from the bone and roll together in cling film to resemble the shape of a sausage, then freeze in the freezer. Remove the woody end of the asparagus and all the leaves growing along the side of the spears. Once the marrow is frozen grate over the asparagus using a micro plane, then BBQ over the red gum.

 

For the Marmalade

  • 4 limes
  • 3 lemons
  • 8 Oranges
  • 6 mandarins
  • 120g Sugar
  • 40ml Water
  • 2g Pectin

Method

Using zester, zest the lemons, limes and oranges being careful not to get too much pift. Place zest in a pot of cold water and bring to the boil and then strain, add cold water and repeat this same process 3 times. Leave the zest to the side.

Peel and then segment the citrus fruit over a bowl so that you capture all the juice. Squeeze the leftover core of the citrus to collect us much juice as possible, set aside. Mix 30g of sugar with pectin and pass through a fine sieve to break up any lumps. Place the remaining Sugar, Water and citrus in its juice in a pot and warm to 60 degrees then add sugar and pectin mix.  Bring up to boil, and add zest. Cook out on a low heat until reduced to jam consistency. Keep in preserving jars.

 

For the Egg Puree

  • 5 eggs
  • Salt to taste

Method

Cook eggs in a water bath at 65 degrees calices for 2 hours. After 2 hours crack the eggs into bowl and remove the yolks. Season the yolks and then push through a fine sieve.

 

For the Egg Emulation

  • 2 eggs
  • 3 egg yolks
  • 200ml melted burnt butter
  • 1 lemon
  • Cream gun and 2 cream charges
  • Salt to taste

Method

Add eggs, egg yolks, lemon zest and juice to a metal bowl. Season with salt and whisk till light and fluffy over a pot of boiling water. When light and fluffy whisk burnt butter into eggs in 4 stages making sure you don’t add the butter to fast or it won’t hold together and separate. Once all combined add to the cream gun and charge with 2 charges, shake 15 times before serving.

 

For the Macadamia nuts

  • 10 Macadamia nuts

Method

Toast macadamia nuts in oven at 160 degrees calices till golden brown, this will take about 8-10min. Allow to cool then shave fine on mandolin.

 

For serving

In the restaurant we season with fermented mushroom powder just before leaving the kitchen. We also add fresh golden trout roe and salad burnet leaves.

 

 

 

 

 

 

 

 


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