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College: Liaison Brampton
Student: Peter Barnes

Miso Flavored Bun, Delft Blue Veal Patty served with Radish Kimchi, Bonito Flakes, Tobiko, seaweed and a Wasabi Aioli

 

MISO BUN RECIPE

• Stir yeast in the warm water and let sit for 5 minutes. 
• Combine all the ingredients in a large bowl and mix.
• Knead the dough for another 5 to 7 minutes, adding flour little as needed until dough is no longer sticky. 
• Place in a greased bowl, cover with plastic film and let proofed until double in volume.
• Punch down the dough, divide into 4 and roll into a ball, cover and let proof until doubled.
• Bake in a preheated 425˚F oven.  Bun sounds hollow when tapped.

VEAL PATTY RECIPE

• Sweat onion and garlic.  Cool the onion mixture.

• Add the thyme, onion and garlic to the ground veal and season.  Pan sear a tiny piece to check for seasoning. 

• Divide the meat into 4 equal size patty and pan sear on medium heat until cooked.

RADISH KIMCHI RECIPE

• Slice the radishes.  Combine water and salt into a large bowl, and then plunge the sliced radishes in the water.  Carefully separate the slices so that each slice is soaked in, leave covered for 2- 3 hours (should be floppy but still crisp)
• Meanwhile, combine all ingredients for the sauce and mix well, set aside.
• Rinse the radishes twice in clean water and squeeze as much liquid out and leave in a strainer for 10- 15 minutes to drain.
• Add the prepared sauce to the radishes and ferment for 2 days in cool dark place.  

WASABI AIOLI RECIPE

• Mix egg yolk and wasabi paste in a bowl, slowly whisk in oil.
• Add lemon juice and season to taste.

1. Cooking method.

Baking and pan fry.