From Episode 85: Aleksandra's Menu

Tuna Ceviche with Coconut, Palm Sugar and Soy Sauce

Serves 4

Ingredients:

1/3 cup/80 ml fresh lime juice
1 tablespoon/15 ml coconut milk
1 tablespoon/15 ml soy sauce
1 tablespoon/5 g grated palm sugar
2 drops toasted sesame oil
1 pound/450 g fresh tuna, cut into 1-inch/2.5-cm cubes
2 ripe avocados, pitted, peeled, cubed
2 cups/45 g assorted fresh herb and salad leaves (such as shiso, small basil leaves, arugula and mint)

Method:

Combine the lime juice, coconut milk, soy sauce, palm sugar and sesame oil in a large bowl and stir to combine. Add the tuna to the marinade and let stand for 10 minutes, tossing occasionally, or until the lime juice begins to "cook" the outer edges of the tuna. The outside of the tuna will become a pale grey color while the center will remain a deep red.

Using a slotted spoon, remove the tuna from the marinade and mound it in the center of 4 serving plates, dividing equally. Top with the avocado.

Toss the herb and salad leaves with enough of the reserved marinade to coat. Season the salad to taste with salt and pepper. Mound the salad on top of the avocado and serve immediately.

Mussels Steamed in White Wine and Thyme

Serves 4

Ingredients: 

1 tablespoon/15 ml olive oil
6 pounds/2.8 kg fresh mussels, scrubbed and debearded
3 shallots, finely chopped
2 garlic cloves, minced
2 sprigs of fresh thyme
2 bay leaves
3/4 cup/175 ml dry white wine
2 tablespoons/about 5 g finely chopped fresh flat leaf parsley
5 tablespoons/75 g butter, cut into small cubes
Salt and freshly ground black pepper
Additional finely chopped flat leaf parsley, for garnish
1 French baguette, warmed and sliced

Method:

Place a large, wide casserole pot or large frying pan with high sides over a high heat. Add the oil then the mussels, shallots, garlic, thyme and bay leaves and toss quickly.

Add the wine, then cover and cook for about 3 minutes or until the mussels begin to open. Add 2 tablespoons/about 5 g of parsley and toss to combine.

Place a large saucepan over a high heat and strain the liquid from the mussels through a colander and into the saucepan. Return the mussels to the large casserole pot, discarding any that have not opened. Cover and keep warm.

Bring the mussel liquid to a boil over high heat and boil for 1 minute, then add the butter and whisk until the butter has melted. Season the butter sauce to taste with salt and pepper.

Divide the mussels among 4 large serving bowls. Pour the butter sauce over the mussels, sprinkle with the additional chopped parsley, and serve immediately with the warm sliced baguette.

Homemade Vanilla Ice Cream

Makes about 1 1/2 quarts/1 1/2 liters

Ingredients:

2 cups/473 ml whipping cream
2 cups/473 ml whole milk
2 vanilla beans
9 large egg yolks
1 cup/200 g granulated sugar
2 cups/450 g assorted fresh berries

Method:

Combine the cream and milk in a heavy-based medium saucepan. Using a small sharp knife, split the vanilla beans in half lengthwise and scrape the seeds from the vanilla beans into the milk mixture, then add the beans to the milk mixture.

Bring to a gentle simmer over a medium heat. Cover and steep for 15 minutes. Place the egg yolks and sugar in a large bowl and whisk for 2 to 3 minutes or until the mixture is thick and creamy.

Gradually whisk the milk mixture into the egg mixture to blend. Return the custard to the same saucepan.

Cook the custard over a medium to low heat, stirring constantly, for about 10 minutes, or until the custard coats the back of the spoon. Do not allow the custard to boil or it will curdle. Strain the custard through a fine-meshed sieve and into a large bowl.

Set the bowl of custard over another large bowl of ice water and stir the custard until it is cold. Pour the custard into an ice cream machine and process according to the manufacturer's instructions. Scoop the ice cream into bowls and serve immediately with fresh berries.