a l l r e c i p e s c o u rt e sy o f t h e bat h e r s pav i l i o n Serge Dansereau

the menu
canaps anchovy pillows pork fritters with cucumber salad Duck salad on betel leave Fennel risotto Chocolate gateau Blood orange compote with strawberries and rhubarb

anchovy pillows - makes 30 portions 250gm (8oz) puff pastry 3 egg yolks, beaten, to use as glaze 200gm (7oz) anchovy fillets preparation and presentation Preheat the oven to 200C (400F). On a lightly floured surface, roll out the pastry to about 3mm (1/8 in) thick. Brush one half of the pastry with egg glaze. Arrange anchovy fillets lengthways 2.5cm (1 in) apart on the glazed pastry. Cover with the other half of the pastry and gently roll over the pastry to press the two sheets together. To achieve a twisted effect, cut the pastry in strips about 15cm (6 in) long and 5cm (2 in) wide. Roll each strip with your hands, working in opposite directions to achieve a twisted effect. Place onto a lightly greased or baking paper-lined tray. Leave to rest for 20 minutes in a cool place. Cook in oven for 10-12 minutes until the pastry is crispy and golden.

To achieve a rectangle effect, cut the pastry into strips 5cm (2in) long and 2 cm ( in) wide. Brush the tops with egg yolk and dry slightly. Score each rectangle with the edge of a sharp knife to create a lattice pattern. Place the rectangles onto a baking tray and place a piece of baking paper on top along with another baking tray. This will stop the puff rectangles from rising unevenly. Bake for 10-12 minutes until the pastry is crispy and golden. Serve warm or at room temperature. pork fritters with cucumber salad - serves 8 fritter ingredients 550 gm (18 oz) pork mince 200gm (7oz) pork fat, finely minced 1 teaspoon ginger, finely chopped 4 cloves garlic, peeled and finely chopped 10 lime leaves, very thinly sliced 20 basil leaves, roughly chopped 2 tablespoons sesame oil 2 tablespoons roughly chopped coriander 1 teaspoon shrimp paste Fish sauce, to taste fritter preparation- Chill a blender bowl in the freezer then place all the ingredients (except the fish sauce) in the blender and blend into a fine paste. Season with the fish sauce. Shape small patties allowing three patties per person. Deep-fry until golden brown at 180C (350F) or pan-fry on moderate heat on both sides. cucumber salad ingredients - serves 8 80 ml (2 fl oz) sugar syrup (equal parts of water and sugar) 120ml (4 fl oz) white vinegar 4 mild red chillies, sliced 2 cucumbers, skin left on and diced cucumber salad preparation Bring the sugar syrup and vinegar to the boil, add the chillies and cook for 5 minutes. Remove from the stove and cool. Strain and discard the chillies. When ready to serve the fritters, mix the cucumber and the chilli syrup together. Presentation- Serve the fritters with the salad in a dish to the side. duck salad on betel leaves - serves 8 4 confit duck legs 1 garlic clove 1 teaspoon palm sugar 1 lime, juiced 1 teaspoon fish sauce 1 cup peanut oil 4 eschalot, cut in julienne 1 large red chilli, de-seeded and cut in julienne 1 cup picked bean sprouts 1 tablespoon chopped coriander bunch betel leaves, washed and picked preparation and presentation Shred the duck leg meat, discarding any skin, bone and gristle. Crush the garlic and palm sugar in

a mortar and add the lime juice, fish sauce and 1 tablespoon of the peanut oil to make the dressing. Pour this over one-quarter of the eschalot and chilli in a bowl and marinate for 10 minutes. Add the duck, bean sprouts and coriander, mix well and spoon on the betel leaves. Heat the remaining peanut oil in a small pot and, when very hot, fry the balance of the eschalot then drain on paper towel. Sprinkle the fried eschalot on each mound of duck salad and serve. fennel risotto- serves 8 fennel ingredients 1 fennel bulb, trimmed 50 gm (2 oz) butter 1 teaspoon salt and white milled pepper fennel preparation Trim the green stems from the fennel bulbs, peel one or two layers off the exterior layer to reach the softer interior layers. Keep the tough exterior layers for the stock later. Julienne the softer layers and gently cook in the butter until soft. Season with salt and pepper and reserve. risotto ingredients - serves 8 500ml (16 fl oz) vegetable stock 150gm (5 oz) butter 6 eschalots, peeled and finely diced 1 cup dry white wine 250gm (8 oz) arborio or carnaroli rice 90 gm (3 oz) Parmesan, shaved Salt and white milled pepper risotto preparation Before cooking the risotto, heat the vegetable stock and add the tough fennel leaves to the stock. Simmer for half an hour, then strain. Return the stock to the stove and keep the stock on a low simmer until it is needed. In a new pot, melt half of the butter and saute the diced eschalots without colouring them. Add the rice to the pan and heat the rice until warm. Increase the heat and add the wine then gradually add the hot stock while gently simmering the rice until cooked al dente and almost dry. At this point, incorporate the fennel. Complete the risotto with the remaining butter and Parmesan and refine the seasoning. Presentation- Spoon into individual serving bowls or into a large bowl for your friends to help themselves. chocolate gateau- serves 4 plain sponge ingredients 8 eggs, separated 240 gm (8 oz) caster sugar 240 gm (8 oz) plain flour 100 gm (3 oz) cooking chocolate, melted (for coating the sponge) plain sponge preparation Preheat oven to 220C (425F). Draw four 16cm (6 in) squares onto baking paper then place paper onto a baking tray. Whisk the egg yolks with 60 gm (2 oz) of the sugar until pale and creamy. Whisk the egg whites in a separate bowl until they form soft peaks. Gradually whisk in the remaining sugar to make a stiff, glossy meringue. Fold the meringue into the egg yolk mixture. Sift the flour over the mixture and carefully fold in.

Spread the sponge mixture evenly over the marked squares. Bake in the oven for 14 minutes until risen and just firm to the touch. Allow to cool. Cut each sheet in half. Spread a thin layer of cooking chocolate on one of the strips of sponge sheet sets and cool to set. Turn it over and moisten with the sugar syrup. Spread each layer thinly with ganache and set the layers on top of each other as you go. Top with smooth layer of ganache. Place in the freezer for about 1 hour to make the ganache firm. sugar syrup ingredients - serves 4 500 grams (1 lb) caster sugar 1 litre (32 fl oz) water 3 tablespoons lemon juice sugar syrup preparation Put the sugar and water in a saucepan and dissolve over a low heat. Add the lemon juice and bring to the boil. Boil for 1 minute then allow to cool. Strain and use as required. The syrup will keep in the refrigerator for 1-2 weeks. butter ganache ingredients - serves 4 300ml (10 fl oz) cream 360gm (12 oz) dark chocolate 100 gm (3 oz) softened butter butter ganache preparation Heat the cream and chocolate in a double boiler over gentle heat until the chocolate has melted and the two are combined. Whisk in the butter until smooth and well incorporated. Remove from heat and reserve in the refrigerator, allowing to firm a little before spreading on the cakes. Presentation Trim the side of the gateau with a knife dipped in hot water. Cut individual portions about 8 cm x 4 cm (3 in x 1 in). Serve with poached fruit or with soft whipped cream. blood orange compote with strawberries and rhubarb compote ingredients - serves 8 1 bunch rhubarb 750ml (24 fl oz) water 1 cup sparkling or sweet wine 500gm (1 lb) brown sugar cubes 3 vanilla beans, scraped 3 punnets strawberries, halved 6 blood oranges, peeled and sliced preparation and presentation Preheat oven to 160C (325F). Scrape the rhubarb stalks, removing any fibrous threads, and cut into 4cm (1 in) lengths. Arrange them in a baking dish. Put water, wine, sugar and vanilla into a pan and stir until the sugar has dissolved. Boil the syrup, without stirring, for 3 minutes over gentle heat. Remove from the heat. Pour the hot liquid over the prepared rhubarb. Cover the dish with a lid or foil and bake for 25 minutes or until the rhubarb is tender. While the sauce is still warm, add the

strawberries and allow to cool. When cool, add the orange slices. Serve in a glass bowl for best visual effect.