Marron “Curry”

Coconut and Cauliflower Puree

1. Finely chop the cauliflower florettes and sweat in oil until tender, without colour.
2. Add the coconut cream & cookout until combined and cooked.
3. Blitz in the vitamix on high speed until silky smooth.
4. Pass and cool on in a bowl sitting on an ice bath. Reserve in refrigerator. Make daily.

Marron

1. Bring a pot of water to a rapid boil season water with salt.
2. Remove heads from the marron and reserve for later, skewer the marron through the intestinal cord
3. Blanch for 55 seconds and shock into an ice bath, allow to cool completely.
4. Remove skewer from the marron and crack the shell off the marrons tail carefully.
5. Re skewer the marron to ensure it doesn’t curl off during cooking.
6. Store in the fridge wrapped in a CHUX or towel then vacuumed to prevent oxidization.
7. Remove the coral from the marrons head with a spoon. Reserve for later.
8. Reserve the marrons head for the curry sauce.

Marron and Saffron Paste

1. In a pan dry roast the fennel seeds, coriander seeds and pepperberries.
2. Once cooled, grind spices to a powder.
3. To make the paste combine all the ingredients except the oil together and puree with a stick blender. Gradually pour in the oil until you have a smooth paste, add some hot water if needed.

Marron Curry

1. Steam the mussels open with the white wine; strain the liquid and reserve. Reserve the mussels and discard the shells.
2. Combine the saffron with the mussel/wine liquid and let steep on low heat till infused.
3. In a large pot heat the oil until smoking. Add the paste with and the kaffir lime leaves, reduce the heat to low, and cook for 20-30 minutes or until the paste has lost its rawness. Add the mussels, fish bones, marron heads and tomatoes and continue to cook for 5 minutes.
4. Pour the chicken stock and saffron & mussel water into the pot and bring to the boil; reduce heat and simmer for 45 minutes.
5. Remove the Marron heads put through a mouli and pass through a fine sieve.