*VERY RARE RECIPE FROM CHEF PAUL BOEHMER*
Roasted rack of Venison on Muslim (massaman) curried rice with braised green papaya is from Paul Boehmer, Chef and Owner of Bhima’s Warung in Waterloo, Ontario and Loloan in Bali.
”The menu [is] boldly and unabashedly fusion and teetering between pure genius and mad culinary adventure.” http://www.bhimaswarung.com/bhimas.htm
- Bhimas Warung and Loloan A Dining Oasis
IT’S LONG, IT’S RARE, AND IT’S SO WORTH IT … ENJOY!
cardamom- seeds from 4pod
Gapi (shrimp paste)-1/2ts
- Put all your ‘dry spices’ in a sauté pan and toast over low-medium heat just until they release their fragrance.
- Add 1 tbsp veg oil to the dry spices and add the gapi to this first then add all your ‘wet spices’ and ‘sweat’ the spices together until translucent, about 5 minutes.
- Put the massaman spice mix into your mortar and pound until smooth and beautiful. Set aside.
- In a pot put 2 ltr of the chicken stock together with 3 whole cloves, 3 cinnamon sticks, 2 cardamom pods, 3 star anise, 2 bay leaf, 6 lime leaf and 1 stock lemongrass bruised to release the oils. Reduce the stock by ½. Strain out the spices and add 2 ltrs pure coconut cream. Mae Ploy or Aroy Dee are good brands. Or you can make your own coconut cream by grating the meat from fresh coconuts then letting it steep in warm water and squeezing the mix though a cheesecloth.
- Boil the stock and coconut broth for 5 minutes then season with 1-2 tbsp of thick tamarind, 1 or 2 Thai bird chilies pounded to a paste in your mortar, ½ to 1 palm sugar ‘puck’ also pounded in your mortar or about 1 tbsp brown sugar, about 1-2 tbsp nam plaa (fish sauce) and then juice from 1-2 limes to taste.
- To make tamarind water you must buy the block of tamarind ‘paste’ and soak it with hot water the with your hands work the paste until a thick sauce consistency is the result. I ltr of warm water per 1lb of tamarind will work. After you have the tamarind ‘dissolved’ pass it through a sieve. Set aside
- You must season the ‘curry’ to your taste using the lime and tamarind for the sour, the chili for the hot and the fish sauce for the salt
Set the sauce aside
- Prepare the green papaya. Peel the papaya. Using a serrated knife cut a small piece off of one end so that the papaya stands flat on your work surface. Peel the outer green off then cut the papaya in half long ways and discard the seeds using a spoon to remove them.
- Next cut the papaya into pieces around 1” square. Take the papaya and braise it in 1 ltr of the chicken stock that has been seasoned with salt. The papaya will take approximately 15 minutes to become tender. Set aside.
- Now make your coriander oil. In your mortar put about 1 cup fresh coriander leaves and a little of the root together with 1/3 cup of chopped green onion and ½ tsp kosher salt and pound to a smooth paste. Add to this ½ tbsp sesame oil, 1 tbsp olive oil and 4 tbsp veg oil. Set aside
- Crack your almonds with the bottom of a pan and toast them on the burner. Set aside
- Section a pomelo into supreme’s or use a grapefruit. Set aside
- Steam your jasmine rice.
- Now roast your meat or game bird. Recommend rare to medium rare for venison or lamb rack, medium rare to medium for wild boar racks, and medium to medium well for pheasant.
- When the protein is cooked to perfection let it rest. About 5 minutes should be ok.
- While the protein is at rest take your rice and put it into a pot or large pan. Add the massaman curry sauce to the rice stirring with a wooden spoon until a nice consistency a little thicker than a risotto. Taste if it needs more salt(fish sauce/nam plaa) or sour (lime juice) or heat (chili)
- To assemble put the massaman rice in the center of a platter then around the outside of the rice place the supremes of grapefruit, sprinkle with the almonds and place the braise papaya around. Drizzle the coriander oil over the whole mix. Slice your meat and place on top of the rice. Spoon a little massaman sauce off the top.
Creating Sugar Masterpieces
Jen Scott is a Certified Sugar Artist & Pastry Chef based out of the Waterloo Region in Ontario. She has been creating cakes for over 10 years and studied with top sugar artists such as Nicholas Lodge, Klara Johnson, The Sweet Southern ladies.
As a sugar artist, her ability to create cakes that look so authentic that you can’t tell it’s cake or icing, is a gift.
“Sculpting cakes mean much more to me …more than you could imagine even…. It’s the ear to ear smile on someone’s face that this is theirs! One of the best compliments I ever received was someone asking if they needed to water the sugar flowers on the wedding cake I created for them.
Creating cakes takes hours of love and hard work, but it is the opportunity to create a wonderful memory for someone. It’s knowing that I had a part in making their day special. That’s why I take the 8, 10, 12, 20 or even more hours on ONE cake to make sure that cake is perfect. You never know what someone has been through or going through or how special this day could be to them. Maybe they just needed to feel special for a moment and I get the honour and privilege of helping with this.
So, no… Cake will never be just cake to me. It has the ability to create a feeling of warmth, caring and a smile. It’s my way of creating happiness in the world…”
For more information, please contact Jen Scott at Sweet Treats By Jen 226-989-8894 www.sweettreatsbyjen.ca
Stay tuned for more chef speak profiles….