From Episode 93: Darcy's Menu

Antipasti Platter

Serves 4

Ingredients:

4 slices smoked salmon
4 very thin slices red onion
1 tablespoon/15 g drained capers
4 thin slices prosciutto
One 6-ounce/170-g jar marinated artichoke hearts, drained
5 1/2 ounces/150 g bocconcini mozzarella cheese
3 1/2 ounces/100 g caramelized onions
3 1/2 ounces/100 g mixed olives
2 teaspoons/less than 5 g chopped fresh chives
2 tablespoons/30 ml olive oil
Salt and freshly ground black pepper
2 plain bagels, each cut horizontally into 4 slices

Method:

Arrange the slices of smoked salmon on one end of a large serving platter. Sprinkle slices of red onion and capers atop the smoked salmon. Arrange the slices of prosciutto on the opposite end of the platter.

Place the artichoke hearts, cheese, onions and olives on the platter between the salmon and prosciutto. Sprinkle the chives over the cheese. Preheat a grill pan over a medium to high heat.

Lightly brush the cut sides of the bagel slices with the olive oil. Sprinkle with salt and pepper. Grill the bagel slices for about 1 ½ minutes per side or until they are heated through and grill marks appear. Serve the grilled bagel slices with the antipasti.

Lobster Cocktail

Serves 4

Ingredients:

Two 2- to 2 ½ -pound/900- to 1.1-kg whole live lobsters
1/4 cup/55 g crème fraîche
1/4 cup/50 g organic mayonnaise
2 tablespoons/35 g ketchup
2 teaspoons/10 g prepared horseradish
1 1/2 tablespoons/25 ml fresh lemon juice
Salt and freshly ground black pepper
2 1/2 tablespoons/about 5 g finely chopped fresh chives, divided
¼ head of iceberg lettuce, very thinly sliced
Lemon wedges, for garnish

Method:

To prepare the lobsters:

Freeze the lobsters for 30 minutes so they become sleepy. Meanwhile, bring a very large pot of water to a boil over a high heat. Working with one at a time, add the lobsters to the boiling water and cook for 7 minutes.

Using tongs, transfer the lobsters from the water and to a large bowl. Cover with plastic wrap and set aside for 2 minutes. Remove the plastic wrap and set aside for 10 minutes or until the lobsters are cool enough to handle.

Cut off the tails and claws. Crack the tails and claws and extract the meat using sharp scissors or poultry shears to cut through the shells. Cut the tail meat and claw meat into bite size pieces. Transfer the lobster pieces to a bowl, then cover and refrigerate until cold. 

To assemble the lobster cocktails:

Stir the crème fraîche, mayonnaise, ketchup and horseradish in a medium bowl to blend, then mix in the lemon juice. Season the sauce to taste with a little salt and pepper.

Toss the lobster pieces with the sauce and 2 tablespoons/less than 5 g of chives. Divide the lettuce among 4 oversized martini glasses.

Spoon the lobster mixture over the lettuce in each glass and sprinkle with remaining chives. Garnish with the lemon wedges and serve.

Strawberries Dipped In Chocolate

Makes about 2 dozen

Ingredients:

1 pound/450 g fresh large strawberries with stems
8 ounces/225 g high quality dark chocolate (semi-sweet or bittersweet), chopped
2 ounces/55 g high quality white chocolate, chopped

Method:

Line 2 baking sheets with parchment paper. Lightly rinse the strawberries with cold water and arrange them on paper towels. Pat each strawberry dry with dry paper towels to ensure no moisture remains on the strawberries. Be sure the strawberries are completely dry before dipping them into the chocolate since any moisture on the strawberries will cause the chocolate to seize and become firm.

Place the dark chocolate in a small bowl and set the bowl over a small saucepan of barely simmering water. Stir constantly until the chocolate melts. Remove the pan from the heat. Holding 1 strawberry by the green stem, dip the strawberry into the melted dark chocolate. Gently shake some of the excess chocolate back into the bowl.

Place the strawberry on a parchment-lined baking sheet. Repeat with the remaining strawberries and dark chocolate. Allow the dark chocolate to set.
Place the white chocolate in another small bowl and set the bowl over the saucepan of barely simmering water. Stir constantly until the white chocolate melts.

Pour the melted white chocolate onto a sheet of plastic wrap. Gather the sides of the plastic wrap and hold the pouch of white chocolate firmly. Twist the pouch. Pierce the bottom of the pouch with a sharp cocktail stick or skewer and drizzle the white chocolate decoratively over the chocolate-dipped strawberries. Reserve any remaining white chocolate in the pouch for another use.

Let the white chocolate set. The strawberries can be prepared and refrigerated up to 8 hours ahead.

Chocolate Dipped Peanut Brittle

Makes about 2 pounds

Ingredients:

2 cups/400 g granulated sugar
1/3 cup/80 ml water
2 cups/300 g roasted peanuts
8 ounces/225 g high quality dark chocolate (semi-sweet or bittersweet), chopped
2 ounces/55 g high quality white chocolate, chopped

Method:

Line a baking sheet with parchment paper. Stir the sugar and water in a heavy based, medium sized saucepan over a medium to high heat for 5 minutes or until the sugar begins to dissolve and the mixture comes to a simmer. As the sugar mixture cooks, dip a pastry brush in a cup of water and wipe down the sides of the pan with the moistened pastry brush to remove any sugar crystals that are clinging to the sides of the pan. This will help ensure that the caramel does not crystallize.

Cook without stirring for 12 minutes or until the syrup turns golden brown. While the syrup cooks, swirl the pan occasionally to ensure it browns evenly, and continue to wipe away any sugar crystals that cling to the sides of the pan.

Remove the pan from the heat and add the peanuts. Stir to coat with the caramel.  Immediately pour the peanut mixture onto the prepared baking sheet and spread it in an even layer.

Allow the brittle to cool completely (it will harden as it cools). Break the peanut brittle into irregularly shaped 2-inch/5-cm pieces. Meanwhile, line 2 more baking sheets with parchment paper.

Place the dark chocolate in a small bowl and set the bowl over a small sauce pan of barely simmering water. Stir constantly until the chocolate melts. Remove the pan from the heat.

Dip the pieces of peanut brittle into the melted dark chocolate to coat them halfway, then place them on the prepared baking sheets. Allow the dark chocolate to set.

Place the white chocolate in another small bowl and set the bowl over the saucepan of barely simmering water. Stir constantly until the white chocolate melts. Pour the melted white chocolate onto a sheet of plastic wrap.

Mango Bellini

Serves 4 to 6

Ingredients

Two ripe mangoes, peeled, pitted, flesh coarsely chopped
One 750-ml bottle brut Champagne

Method

Place 4 to 6 Champagne flutes in the freezer to chill. Place the mango flesh in a blender and puree until smooth. Strain the mango puree through a fine sieve and into a bowl.

Freeze the strained puree in the freezer or over ice until it is cold. Place the mango puree in a glass pitcher. Add the Champagne and gently whisk to blend.

Slowly pour the Champagne mixture into the chilled flutes and serve immediately.