A unique egg-centric dish created by Chef Christopher Millar of Stellar at 1-Altitude for Krug
Photo: Krug
Eggs are among the most versatile of ingredients, and might I add, one of the simplest way to a tasty breakfast.
Fittingly, eggs take center-stage in this year’s Krug Book 2016, published by champagne house Krug.
17 Krug Ambassade Chefs are featured, including familiar names like Christopher Millar of Stellar at 1-Altitude, Kirk Westaway of JAAN and Ryan Clift of Tippling Club.
For Chef Christopher Millar of Stellar at 1-Altitude, his dish is a seasonal creation using exquisite carabinero prawns.
To impress your guests at the next dinner party, be sure to bookmark this recipe.
Ingredients & Method
Poached egg
- Poach the egg in a water bath set @ 63.1C for 45 minutes.
- Place the eggs in water bath.
- Once the eggs are cooled down, separate the yolk.
- Keep the yolks inside a container filled with water.
Parmesan cream
- 1 L milk
- 14 grams agar agar
- 4 grams xanthan gum
- 100 grams grated parmesan
- Salt, white pepper
- Blend the agar agar into the milk using a hand blender.
- Bring the milk to a boil.
- When the milk has boiled, add the parmesan, the xanthan gum. Check seasoning.
- Let it set in the chiller.
- Once set, place the gel in the thermomix.
- Blend until smooth.
- Sieve.
- Place in squeeze bottle.
Bacon ash
- 100 grams bacon
- Cook the bacon stripes in a 160 C oven. Let it cool down.
- Powder the bacon in a spice blender.
Bacon crisp
- 15 grams bacon ash
- 100 grams water
- 4 grams gelcrem cold
- Blend all the ingredients together. Pour onto a silpat in a thin layer. Place in a dehydrator @ 60C.
Carbonara sauce
- 1 L cream
- 1 L milk
- 500 grams bacon
- Bring the milk & cream to a boil.
- Add the bacon.
- Simmer for 10 minutes.
- Let the bacon infuse as it cools down. Strain, check seasoning.
- Keep in the chiller.
Carbonara tagliatele
- 300 grams carbonara sauce. 12 grams elastic
- Salt, white pepper
- Blend the elastic with the sauce using a hand blender. Check seasoning.
- Line a tray with cling film.
- Bring the sauce to a boil.
- Pour the sauce onto the tray.
- Let it set in the chiller.
- Once set, cut the gel into stripes.
Plate and serve.
The Krug Book 2016; Poached, Scrambled or Fried? is only available at the Krug Ambassade Restaurants through purchasing a Krug Grand Cuvee pairing with a meal at the restaurants.
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