Karen Martini Masterclass at World of Style
On the 25th of November, Karen Martini was on hand to showcase her two favourite ‘show-stopper’ family feasts for the holiday season. The first dish; citrus cured ocean trout with Szechuan mandarin salt and sesame mayonnaise. The second dish was the holy-grail of desserts; Karen’s take on an Eton Mess, the Jewelled Meringue Smash.
Throughout her Masterclass, we learned tips and tricks for taking out the stress catering this Christmas. Shortcuts with some store-bought staples are totally acceptable – like using good quality mayonnaise or bakery fresh meringues. When done properly, they help reduce the panicked rush of cooking for the hungry hordes by taking less time in the kitchen and more time at the table engaging with your family and friends. However, she did take the time to make the prosecco jelly from scratch – showing just how easy it is to create any flavour jelly for yourself (or the kids!) at home.
Below are her recipes for your to replicate this holiday season – be sure to take a photo of your creations and tag @WorldOfStyleByPorterDavis
Citrus Cured Ocean Trout with Szechuan Mandarin Salt and Sesame Mayo
50g sesame seeds, toasted and ground
2 tsp sesame oil
2 tbsp rice wine vinegar
SZECHUAN MANDARIN POWDER
Peel from 3 mandarins
1 tbsp fennel seeds
2½ tbsp flaked salt
3 tbsp Szechuan peppercorns lightly toasted
½ tsp five spice
1pkt wonton wrappers
1L neutral flavoured oil
1x1.2 kg side of ocean trout (or salmon), skin off,
trimmed and pin-boned
3 tbsp extra-virgin olive oil
½ tsp sesame oil
3 kaffir lime leaves, micro finely sliced
4-5 small spring onions, white parts only, super finely
sliced in rounds
2 limes, segmented and chopped into small pieces
1x50g jar salmon roe, Yarra Valley caviar is ideal
Inner yellow leaves of 1 celery heart
To make the mayonnaise, mix all the mayo ingredients together in a bowl. Set aside.
To make the mandarin powder, preheat the oven to 100°C. Place the peel on a baking tray to dehydrate for 2–3 hours until brittle. If mandarins are out of season, use orange peel.
Blitz the dried peel in a spice grinder, or pound to a powder using a mortar and pestle.
Blitz the Szechuan peppercorns, five spice, fennel seeds, and 1 tablespoon of mandarin powder until fine.
Add the spice powder to the flaked salt.
In a deep-sided pan or saucepan, heat the oil to approximately 180C. Fry the wanton wrappers in batches until crisp, this will take about 30 – 40 seconds. Cut the wontons in 2 triangles before cooking if you prefer a smaller cracker.
Once they are all cooked sprinkle with a touch of mandarin spiced salt while hot.
Dice the ocean trout in 1cm cubes. Combine the olive oil, sesame oil, lime leaves, spring onions, chopped lime segments in a large bowl.
Spoon fish onto the wontons and dress with mayo, salmon roe and celery leaves.
Jewelled Meringue Smash
This is a wonderfully festive and fancy version of Eaton Mess.
PREP TIME: 20-25 minutes REFRIGERATION TIME: 4 hours to overnight
ASSEMBLY TIME: 15 minutes SERVES: 8
750ml Prosecco or pink champagne
15 gold strength gelatin leaves
200g caster sugar
2 tbsp rose water
2 tbsp pomegranate molasses
350ml of 35% fat pouring cream
300ml of 45% fat pure cream
30ml rose water
6-8 large meringues (shop bought)
1 pomegranate seeds removed
8 small berry macarons, sliced in half
½ a small seedless watermelon, skin off and diced
into 3cm cubes, toss in 1 tbsp of rose water
500g fresh strawberries, ½ sliced in rounds,
half sliced in half
250g fresh raspberries
100g vanilla Persian fairy floss
4-5 sheets of gold leaf
Make the jelly ahead of time. Soak the gelatin sheets in cold water for 4-5 minutes.
Add the Prosecco and sugar to a medium saucepan over low heat and warm until the sugar has dissolved.
Remove from heat and stir in the pomegranate molasses and rose water.
Squeeze the excess water from the gelatin leaves and stir them into the warm liquid until dissolved.
Line the bottom and sides of a flat-bottomed tray with sides or container with cling film, allowing some overhang.
Pour in the jelly liquid. Refrigerate for at least 4 hours or until set. When ready to use lift out onto a board and dice into cubes 2.5 - 3cm square.
Whip the 2 creams together to firm peaks then fold through 1 teaspoon rose water.
When ready to serve, assemble the mess on a large long rectangle or oval platter. Putting this dessert together is all about layering.
Start with a few cubes of watermelon on the bottom of the platter. Follow with several large dollops of cream around the plate. Break the meringues into large pieces and arrange half on the bottom.
Tumble over some squares of jelly and decorate with half the gold leaf – see tip. Then add more cream and two thirds of the berries, and half the macarons. Follow with more cream and jelly, meringues and macarons, more berries and top with the remaining gold leaf.
Scatter over the pomegranate seeds and finish with fairy floss placed loosely over the top. Take to the
table and serve immediately.
This could be assembled in individual glasses. Change the jelly flavour (apple or a berry flavour works well) or substitute the jelly for Turkish delight. Layer with scoops of ice cream as well as or instead of cream. Add any berries you like. Large meringues are often sold at patisserie shops or specialist delis. Or make them yourself if you have time.
Persian fairy floss is available from delis and some supermarkets. Use gold or silver leaf. They are available from specialty cake shops, some specialist providores or some Indian grocers. The gold and silver leaf is fragile and best not handled with fingers. The best way to apply the leaf is to leave it on the paper it comes on and use a small clean soft paint brush or tweezers to apply.
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