MANEL VALERO Executive chef, Kilo

Ki lo is famous for its fresh fusion fare that marries cuisines from around the world Chef Valero, who hails from Spain, blends his creative eye with a love for contrasts in his recipes, as seen in the elevation of a simple sandwich or the pairing of Cantonese roast duck with a fruity, Western-style salad.

FOIE GRAS AND FIG SANDWICH

Serves 10
Foie Gras Terrine
  •     700gm Grade A duck foie gras, room temperature, cleaned and deveined 3 (Available from Delicia)
  •     4 tsp kosher salt
  •     1/2 tsp white pepper
  •     1/4 cup armagnac brandy
  •     1 pc cardboard trimmed to fit just
  •     inside top of the terrine, wrapped 4. well in plastic wrap
  •     1 wrapped weight
Method: 
1. Preheat oven to 93°C and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie 5. gras won't cook too quickly).
2. Sprinkle foie gras on both sides with kosher salt and white pepper. Sprinkle one third of brandy in a ceramic terrine 6. and firmly press large lobe of foie gras, smooth side down, into bottom. Wedge any loose pieces of foie gras into terrine to make lobe fit snugly. Sprinkle with another third of brandy. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining brandy. Cover surface of foie gras with plastic wrap, then coverterrine with lid or foil.
3.    Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in oven until a thermometer inserted diagonally into centre of foie gras registers 49°C, in about 1 to 1½ hours.
4.    Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Obtain a piece of trimmed cardboard, wrapped in plastic wrap, and put it directly on the surface of the foie gras. Set a weight on the cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
5.    Remove weight and cardboard and spoon any fat that has dripped overside of terrine back onto top (the fat will seal terrine). Chill, covered, untilsolid, orforat least 1 day. 
6.    Unmould foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.

Figs confit
  •     300gm fresh figs, quartered
  •     170gm balsamic vinegar
  •     7 tbsp light brown sugar
  •     2 tsp fresh lemon juice
Method:
1. Cut figs into quarters lengthwise. Remove stems and discard. Set figs aside.
2. Place balsamic vinegar in a saucepan over medium heat. Reduce by half.
3. Add brown sugar and lemon juice to the vinegar. Once the sugar has dissolved, add the figs. Stir to coat figs in the mixture and cook figs until they lose their shape, and the liquid has thickened to a thick syrup consistency.

To assemble:
  •     2pcs brioche
  •     sea salt, to taste
  •     black pepper, to taste
  •     butter
Method:
1. Slice foie gras terrine to 5mm thickness.
2. Spread fig confit on one side of the toasted bread.
3. Put sliced foie gras terrine on top of figs confit. Season foie gras with sea salt and black pepper. Close the sandwich with the other toast
4. Press sandwich over a hot pan slightly brushed with unsalted butter. Toast until it has a nice golden colour and flip over.

CANTONESE ROASTED DUCK, FIGS AND RADICCHIO

Serves 2
Ingredients
1 duck (1 ½ kg) 

Seasoning
2 tbsp soya bean paste
1 tbsp rice wine or dry sherry
1 tsp salt
i tbsp sugar
i star anise
3 tbsp spring onion, chopped
1 tbsp fresh ginger
11/4 tsp garlic, crushed

Glaze
2 'h tbsp malt sugar
1/4 cup white vinegar
1 'h tbsp boiling water

Method:
1. Clean the duck and blanch in boiling
water for two minutes. Remove and drain well. Tie strong strings around its neck, passing beneath the wings to hold them away from the body. Hang in a well-ventilated space over a drip tray.
2. Mix the ingredients for the seasoning
and smear generously on the inside of the duck. Secure the lower opening with pouLtry pins.
3. Mix the ingredients for the glaze, stirring over a pan of boiling water if the malt sugar is sLow to dissolve. Slowly pour over the duck skin until it is coated evenly. Brush the drippings onto the skin until thickLy coated. Leave to dry for one hour.
4. PLace the duck, breast down, on a rack in a baking tin and bake in a preheated oven at 200°C for 20 minutes. Reduce the heat to 170°C and roast for 55 minutes, turning the duck once.
5. Drain the juices from the pan into a wok and bring to a boil. Supplement with chicken stock if the amount is too little.
Keep warm.

Pomegranate molasses vinaigrette
1 Vi tablespoon pomegranate molasses (Available at Culina)
1 shallot, chopped
Itsp sumac
'/* tsp ground cinnamon
80m( extra virgin olive oil)

Method:
1. Whisk together pomegranate molasses, shallots, spices and olive oil. Set aside.

To assemble:
2 figs
20gm radicchio leaves, torn into bite-size pieces
8gm flat-leaf parsley, coarsely chopped
2gm pine nuts
1 roast duck, sliced

Method:
1. Place figs, radicchio leaves, parsley, pine nuts and molasses dressing into a bowl and toss well to combine.
2. Cut the duck into serving portions and arrange.
3. Pour on the sauce.

PISTACHIO-CRUSTED FIGS, GOAT CHEESE ICE CREAM AND MOLASSES

Serves 1
Ingredients
Zi cup sugar
5 egg yolks
2 cups heavy cream
1 cup whole milk
Zi tsp sea salt
230gm goat milk chevre cheese

Method:
1. In a medium sized bowl, whisk sugar into egg yolks. Set aside.
2. Heat cream, milk, sea salt over medium-high heat, stirring constantly. When the mixture starts to steam, whisk a ladleful of the hot mixture into the egg yolk mixture. Be careful not to cook the egg yolk mixture.
3. Add the remaining milk mixture and bring back to medium-high heat until it reaches 82°C.
A. Remove heat and add the chevre, whisking until smooth.
5. Cool down mixture and add it to your ice cream maker.

To assemble:
1 fig
crushed pistachios
2 scoops goat cheese ice cream
pomegranate molasses (Available at Culina)
extra virgin olive oil

Method:
1. Cut the fig into six segments.
2. Coat three of the segments with the crushed pistachios.
3. Scoop goat cheese ice cream into a bowl. Place figs on top ice cream. Dress it with molasses and extra virgin olive oil to taste

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