Waji’s
Catering
CONFIT OF ABALONE WITH A WARM ASIAN SALAD
500g fresh abalone
500ml olive oil
500ml quality vegetable oil
2 cloves garlic
2 medium shallots
1/2 inch ginger
1 lebanese cucumber
1/2 lime 4 spring onions
2 bay leaves
1 sprig fresh rosemary
1 granny smith apple
100ml Waji’s Palm Sugar Dressing coriander
Abalone
Cut meat from shell with large spoon. Scrub off all black residue under running water.
Wrap meat in tea towel and tenderise gently with a heavy weight for 1-2 minutes. Rub abalone meat with salt.
The confit
Combine both oils, garlic, ginger, shallots, bay leaf and rosemary and bring to a gentle heat (around 70°C). Cook for 30 minutes.
Now add the whole abalone meat and bring back to 70°C. Turn off heat and let abalone infuse for 30-40 minutes.
After this time, remove abalone meat from the confit and slice finely.
Arrange on salad mix of finely chopped Lebanese cucumber, spring onion and apple mixed with palm sugar dressing. Garnish with coriander sprigs.
The abalone meat in the confit can be stored in the fridge for up to 2 weeks.
Serves 4
Posted by allan at 01:11 PM. Filed under: The Chefs • The Recipes • The Seasons • Summer • Wild Food •
