INGREDIENTS
1 x 200g packet cooked
crab meat
1 baguette, cut into 1cm slices
Olive oil
Salt
Curry mayonnaise
2 egg yolks
1 tsp Dijon mustard
1 tsp curry powder
1 lime, zest and juice
350ml vegetable oil
Pickled shallots
4 shallots, peeled and cut into thin rings
200ml rice wine vinegar
200ml water
50g caster sugar
1 tsp sea salt flakes
1 tsp coriander seeds
12 black peppercorns
To serve
Micro coriander
METHOD
- Preheat oven on Fan Plus at 170°C.
- Evenly spread baguette slices onto a perforated baking tray, brush both sides with olive oil and season with salt.
- Place tray on shelf position 3 and bake until golden, approximately 8-10 minutes.
Curry mayonnaise
- Place the yolks, mustard, curry powder, lime zest and juice into a bowl. Add a pinch of salt and whisk together.
- Slowly add oil, whisking continuously to form an emulsion. Check for seasoning.
Pickled shallots
- Place all the liquid ingredients into a saucepan. Bring to the boil and simmer for 5 minutes.
- Leave to cool on the bench.
- Dress the shallot rings with a little of the pickling liquid and season with a pinch of salt.
To serve
- Combine crab and 2-3 tablespoons of the mayonnaise, check seasoning.
- Place one tablespoon of crab mixture on the toasts. Top with pickled shallot rings and garnish with micro coriander.
Hints and tips
- Extra garlic oil from the confit garlic for the roasted potatoes can also be used when toasting the bread. If preparing the Lamb rack on the same day; you can borrow some of the pickling liquid from the pickled kohlrabi and simply mix this together with the shallot rings.
- Toasts can be made in advance and stored in an air tight container.
- Curry mayonnaise can be made in advance and kept refrigerated for up to 3 days.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
