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Ep 3 - Sea dogs


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Seadogs

Serves 4

4 seadogs
4 wholegrain and chia seed buns, halved
horseradish mayonnaise
dry gribiche

Reheat sausages by simmering in milk.

Place seadog in bottom of bun.

Top with horseradish mayo and dry gribiche and top of bun.


Seadogs (paua sausages)

200 ml reduced fat milk
1/2 onion, studded with 10 whole cloves
1/2 tsp nutmeg
1/2 tsp allspice
70g fresh breadcrumbs
375g chicken mince
1 egg white
2 Tbsp cream
250g paua, minced
250g pickled pork
1/2 tsp white pepper
pinch salt
1 egg white
sausage skins

Place milk in a saucepan, bring to the boil and add clove-studded onion.
Reduce heat and simmer until reduced by two-thirds.
Remove onion, mix in nutmeg and allspice.
Place milk in a bowl and add breadcrumbs, mix and set aside.
Place chicken in blender, add egg white and blend.
Remove and place in a bowl over ice and gently beat in cream. The mixture should be smooth and glossy.
Blend paua and pork together then add to the chicken mousse.
Squeeze out bread and reserve milk.
Add bread and seasoning and mix.
Take reserved milk and add an equal amount of water.
Fill the sausage skins with the mixture.
Poach casings in milk and water.
Cook for 20 minutes. Do not let the temperature rise above 90C.

Wholegrain and chia seed buns

150g white flour
50g wholegrains
1/2 cup chia seeds
1/4 tsp salt
60 ml trim milk
60 ml water
7g dried yeast
1/4 tsp sugar

Sift white and wholegrains, chia seeds and salt together and place in a warm place.
Gently heat milk and water to blood temperature. Add yeast and sugar, and leave in a warm place for the yeast to activate and bubble.
Add liquid to flour mixture.
Knead by hand or in a mixer until smooth.
Cover and leave in warm area to double in size.
Preheat oven to 220C.
Knead again and roll dough into buns. Leave to double in size.
Place on a baking tray and cook in a preheated oven for about 12 minutes until cooked.

Tomato sauce

Dry gribiche

3 hard boiled eggs, diced
1 shallot, diced
1 Tbsp capers, drained, chopped
4 gherkins, finely diced
1/2 tsp lemon zest
1 Tbsp chopped parsley
white pepper to taste

Mix all ingredients together.


Horseradish mayonnaise

1 tsp grated fresh horseradish
1 egg yolk
1 tsp white wine vinegar
1/1 tsp Dijon mustard
100 ml rice bran oil

Place horseradish, egg yolk, vinegar and mustard in a blender.

Gradually blend in oil until thick.



Average per serve                                  Food Truck
Energy                                                    3769kJ
Protein                                                       67g
Total fat                                                     46g
Saturated fat                                              11g
Carbohydrate                                             55g
Sodium                                                  1110mg


 


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