From Episode 95: Sunshine's Menu

Salad of Arugula, Pomegranate, Persimmon and Toasted Hazelnuts

Serves 4

Ingredients:
1/3 cup/50 g hazelnuts
5 ounces/140 g baby arugula leaves, stems trimmed
1/2 cup/100 g pomegranate seeds (from 1 pomegranate)
1 firm-ripe Fuyu persimmon, cut into thin wedges, pitted and skin removed
3 tablespoons/45 ml raspberry vinegar
2 tablespoons/30 ml pomegranate juice
1/4 cup/60 ml grapeseed oil
3 tablespoons/45 ml extra virgin olive oil
Salt and freshly ground black pepper

Method:

Preheat the oven to 350°F/180°C.  Place the hazelnuts on a heavy baking sheet and roast in the oven for about 8 minutes or until the center of the nuts are lightly golden in color. As the nuts roast, gently shake the pan occasionally to ensure the nuts brown evenly.

Remove from the oven and set aside to cool. Rub the hazelnuts between your palms to loosen the brown husks from the nuts, allowing the husks to fall to the work surface. Discard the husks. Finely chop the hazelnuts.

Meanwhile, combine the arugula leaves with the pomegranate seeds and wedges of persimmon in a large mixing bowl. In a separate mixing bowl, combine the raspberry vinegar and pomegranate juice and begin to whisk.

Slowly add both oils to the vinegar mixture whilst constantly whisking to blend. Season the vinaigrette to taste with salt and pepper. Gently toss the salad with enough vinaigrette to coat. Season the salad to taste with salt and pepper.

Mound the salad onto 4 plates. Sprinkle any pomegranate seeds (that have fallen to the bottom of the bowl) over the salads.  Sprinkle with the toasted hazelnuts and serve immediately.

Pan Fried Fillet of Red Snapper with Braised Romaine Hearts and Arugula Dressing

Ingredients:

For the dressing:
2 packed cups/50 g baby arugula leaves, stems trimmed
2 garlic cloves, finely chopped
1 orange, zested
1 lemon, zested
1 lime, zested
1/2 cup/120 ml extra virgin olive oil
Salt and freshly ground black pepper

For the braised romaine:
1 tablespoon/15 ml olive oil
1 onion, roughly chopped
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
4 garlic cloves, cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper
2 hearts of romaine lettuce, cut in half lengthwise
1/2 cup/105 ml dry white wine
4 cups/1 liter chicken stock

For the fish:
Four 6-ounce/180-g red snapper fillets
Salt and freshly ground black pepper
2 tablespoons/30 ml extra virgin olive oil
2 tablespoons/30 g butter 
Fresh chervil, for garnish

Method:

To make the arugula dressing:

Place the arugula, finely crushed garlic and citrus zests in a blender. Add half of the olive oil and blend until the arugula mixture is finely chopped, stopping the machine occasionally and pressing down on the arugula mixture to help blend it.

Slowly drizzle the remaining olive oil into arugula mixture, blending until smooth. Season the dressing to taste with salt and pepper.  Keep the dressing in the refrigerator until ready to serve.

To braise the romaine hearts:

Preheat the oven to 350°F/180°C.  Place a medium to large sized roasting pan over a medium to high heat. Add the oil to the hot pan. Add the onion and carrots and sauté about 5 minutes or until they begin to color.

Add the celery, garlic, thyme and bay leaves. Sprinkle generously with salt and pepper. Sauté for a further 3 minutes. Place the romaine halves cut side down over the vegetables in the roasting pan.

Add the white wine to deglaze the pan and then add the chicken stock. Bring the liquids to a simmer. Cover with a lid or aluminum foil and place in the oven for about 25 minutes or until the lettuce is tender but still holds its shape. Remove the pan from the oven and place the romaine hearts on a rack to drain any excess moisture.

Meanwhile, to cook the fish:

Place 2 large nonstick sauté pans over a moderate to high heat. Sprinkle the fish fillets with salt and pepper. Drizzle 1 tablespoon/15 ml of olive oil into each hot pan.

Place 2 fish fillets in each pan and cook for 3 minutes or until golden brown on the bottom. Using a spatula, carefully turn the fish over and cook for 2 minutes or until the fish is almost cooked through and pale golden on the bottom.

Add 1 tablespoon/15 g of butter to each pan and cook for 1 to 2 minutes or until the butter browns slightly and the fish are just cooked through. Spoon the melted butter over the fish fillets.

To serve:

Place one romaine heart on each of 4 plates. Remove the fillets from the pan and place them over the romaine hearts. Drizzle some of the arugula dressing over and around the fish. Garnish with chervil and serve.

Chocolate Salted Caramel Cashews

Makes about 20

Ingredients:

1 cup/200 g granulated sugar
1/4 cup/60 ml water
1/2 cup/115 ml heavy whipping cream
1 1/3 cups/175 g whole roasted salted cashews
Nonstick vegetable oil cooking spray
7 ounces/200 g high quality dark chocolate, chopped

Method:

To make the caramel cashews:

Stir the sugar and water in a heavy based medium sized saucepan over a moderate to high heat until the sugar dissolves, occasionally brushing down the sides of the pan with a wet pastry brush to remove any sugar that clings to the side. The sugar that clings to the side of the pan has a tendency to crystallize and ruin the silky consistency of the caramel sauce, so wiping the sugar off the sides of the pan will help prevent this from happening.

Allow the sugar syrup to boil without stirring, brushing down the sides of the pan and swirling the pan occasionally to ensure it cooks evenly, for 8 to 10 minutes or until it begins to turn golden brown. The time will depend on the size of pan you use. You will need to watch the syrup closely as it can burn quite easily.

Once the syrup is golden brown, remove the pan from the heat and mix in the cream. The caramel will bubble vigorously.  Allow the caramel to cool and thicken slightly for 15 minutes.  Toss the cashews through the cooled caramel.

Line 2 large baking sheets with parchment paper. Lightly spray the parchment paper on one sheet with nonstick cooking spray. Using two spoons, drop spoonfuls of the caramel cashew mixture onto the sprayed baking sheet, forming about 20 small mounds.  Refrigerate for about 15 minutes or until the clusters are cold and the caramel becomes more firm but is still sticky and chewy.

To coat the caramel cashews:

Meanwhile, place the chocolate in a small bowl and set the bowl over a small saucepan of barely simmering water and allow to slowly melt, stirring often. Remove the bowl from over the saucepan.

Using a small metal spatula, lift one cluster from the baking sheet and drop it into the melted chocolate to coat completely. Using a fork, immediately lift the cluster out of the chocolate and gently shake the excess chocolate back into the bowl.

Using a second fork as an aid, place the chocolate-covered caramel cluster on the second prepared baking sheet. Repeat with the remaining clusters and melted chocolate. Refrigerate the chocolate-coated caramel cashews for 10 minutes or just until the chocolate is cold and set.

Transfer the chocolate-coated caramel cashews to a platter and serve with coffee. The chocolate-coated caramel cashews can be prepared 2 days ahead. Store them in an airtight container at room temperature.