INGREDIENTS
Anchovy twists
375 g butter puff pastry, such as “Careme all butter”
1 egg, lightly beaten
2 x 110 g tins anchovy fillets in olive oil
100 g (¾ cup) parmesan, very finely grated
6 sprigs fresh thyme, plus extra leaves to serve
Steamed egg
8 eggs
METHOD
Anchovy twists
1. Lay a sheet of pastry, 27 x 36cm on a cool, floured bench and halve widthways to make 2 sheets of 27 x 18cm.
2. Brush one side of the pastry with the egg wash, then lay the fillets of anchovies horizontally along the sheet. Repeat the lines of anchovy every 2cm resulting in approximately 8 horizontal lines.
3. Sprinkle some thyme leaves and ½ cup parmesan cheese evenly over the first sheet. Place the top sheet over and sandwich the 2 sheets together.
4. Brush the pastry with the remaining egg wash and sprinkle the remaining parmesan on top. Place the sheets into the freezer for 30 minutes until firm enough to cut.
5. Preheat the oven on Moisture Plus with Fan Plus at 180°C with 1 manual burst of steam.
6. Using a large sharp knife, cut across the strips of anchovies to create thin 2 x 9cm long strips and gently twist each strip.
7. Position pastries onto a baking tray and place into the oven on shelf level 2, releasing the burst of steam immediately. Bake for 20 minutes, or until golden.
Steamed eggs
1. Place eggs in a Perforated steam tray. Steam at 65°C for 1 hour.
2. Remove eggs from the Steam Oven and place each egg in an egg cup and carefully cut the top off the shell and sprinkle with extra thyme leaves prior to serving.
Sous-vide egg guide
57°C – Egg basically raw, cook for 2 hours to pasteurise.
60°C – The white is just set and yolk is raw.
63°C – The yolk is creamy and white is firm. The famous “63°C egg!
65°C – Shannon’s choice for this dish, the yolk is firm but not rubbery.
67°C – The yolk starting to develop a granular texture.
75°C – The equivalent of a hard boiled egg.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
