Ep 3 - Sea dogs
4 wholegrain and chia seed buns, halved
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
1 egg white
Place milk in a saucepan, bring to the boil and add
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
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.
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.
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
Gradually blend in oil until thick.
Average per serve Food Truck
Total fat 46g
Saturated fat 11g