All posts tagged The Treehouse Bar in Canberra

Tomato & Basil Bruschetta with Olive oil Icecream

Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

  • 3 vine ripened tomatoes
  • 1 red onion
  • 1 small bunch basil
  • 100 ml Olive oil
  • Salt and pepper
  • 2 Cloves of garlic
  • 1 Bread stick


Method:

– ¼ the tomato and remove the seeds
– finely dice the onion
– finely slice the basil
– add a little oil and salt and pepper to taste
– Slice bread to desired size rub with garlic
– and place in the oven for about 20 mins on low
– Heat or until dried. Place a small amount of tomato mix on the toast and top with the ice cream

Smoked Duck Breast with Fennel & Beetroot & Orange Relish

Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

  • 2 Duck Breast
  • Olive Oil
  • Tea leaves enough to cover a tray
  • 200g Brown Sugar
  • 1 Cinnamon Quill
  • 1 Bay Leaves
  • 2 Star Anise
  • 1 Orange :
  • Salt and Pepper
  • Fennel Bulbs
  • 1 Bunch Thyme
  • 50g Butter
  • 200ml Cream
  • 1 Lemon
  • 1 Large Beetroot
  • White Vinegar
  • Castor sugar


Method:

Smoked Duck Breast:

– Seal the duck breast skin down until nicely browned.
– In a foiled tray, place the tea leaves, sugar, cinnamon quill, the rind from the orange and a few sprigs of the thyme.

Beetroot Relish:

– Finely slice the beetroot
– Add the vinegar and sugar along with the star anise and the juice from 1 orange, bay leaf and salt and pepper.

Fennel Puree:

– Slice the fennel, place in a small pot of water and boil.
– Reduce the cream and Butter until thick
– Strain the fennel once cooked
– Add the cream mixture and season to taste.

Soused Fennel:

– Finely slice the fennel add lemon juice, salt and pepper and olive oil
– Allow the fennel to soften in the mixture.
– Strain for service.
– Chop some Thyme to taste adjust seasoning if needed.

The Fallen Pear

Poached Corella Pear with Salted Caramel, Oatmeal Crumble, Yoghurt Sorbet and Chocolate Twigs

Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

Poached Pear

  • 4 x Corella Pears
  • 1 cup caster sugar
  • 2 T of white wine
  • 2 x star anise
  • 1 x cinnamon quill

Salted Caramel Sauce

  • 100g caster sugar
  • 200ml pure cream
  • 20g salted butter
  • 1g salt

Oatmeal Crumble

  • 100g Rolled oats
  • 100g unsalted butter (melted)
  • 100g brown sugar

Yoghurt Sorbet

  • 350ml milk
  • 140 sugar
  • 70 glucose
  • 500g yoghurt
  • 1 juiced lemon


Methods:

Poached Pear

– Bring all ingredients to a boil.
– Peel pears and simmer for 20 min
– Once cooked through, cool.
– Then core the pear leaving a piece to plug up the bottom.
– Fill the pear with caramel and plug the bottom up.
– Finish in 200° oven

Salted Caramel Sauce

– Bring Sugar to dry caramel
– Deglaze with cream
– Reduce to consistency
– Finish with butter and salt

Oatmeal Crumble

– Melt chocolate and cocoa butter together
– Get a bucket with cold water and a few ice cubes ready
– Fill piping bag with chocolate
– Squeeze with force straight down into the ice water. Continue until finished
– Gently take chocolate out
– Serve

Yoghurt Sorbet

– Boil sugar, milk and glucose
– Cool slightly. Add yoghurt and lemon juice, whiskey well. Cool.
– Churn