Josh Angus, Head Chef at Hide Restaurant shares the recipe for their crab tartlet with gooseberries & avocado
Crab tartlet with kaffir lime, avocado & elderflower
150ml Elderflower vinegar
Peel cucumber, cut into quarters and deseed, flatten top and dice to 1.5 cm, place in a container with elderflower vinegar and compress; drain off any liquid. You can use the vinegar twice. Check with senior chef.
3 Granny smith green apples
150ml Apple juice
Peel and dice apples to 1.5cm, place in container with apple juice and compress; drain off any liquid. Check with senior chef.
Pickled gooseberries / grapes
Gooseberries / white grapes
Slice gooseberries / grapes 2mm thick and place in container with pickle, compress.
Pate a bric pastry from Woods
Melted butter (half salted, half unsalted)
Cut pastry out around the lid of a deli container, brush both sides with melted butter.
Place two layers on an upside down tart case making sure they are very central then place another tart case over them. Bake at 180 for 7 minutes. Check with senior chef.
Avocado and kaffir lime puree:
20g Lime juice
1g Vit c powder
4 Kaffir lime leaves
150g Greek yoghurt
1g Green colour
Blend everything except yoghurt in vitaprep until very smooth. It may need a little water at the start.
Add yoghurt and blend again, check with senior chef for colour and seasoning, pass, store in squeezy bottle.
100g Crab meat
10g Crab mayonnaise
20g Greek yoghurt
2g Chopped dill
20g Pickled cucumber
20g Pickled apple
Mix together above. Check with senior chef. Keep chilled.
Brown crab mayonnaise
120g Pasteurized egg yolk
320g Brown crabmeat
15g Dijon mustard
42g Lemon juice
25g Chardonnay vinegar
500g Veg oil
300g Extra virgin rapeseed oil
Place all ingredients in a container and blend.
Blend in the oil gradually until thick and homogenous. Check with senior chef.
Ripe haas avocado
Bring 1l water to a boil and add the salt to dissolve. Remove from the heat and add the remaining water to cool it down. Check with senior chef.
Halve the avocado and remove the stone; carefully peel.
Cut the avocado into 5mm slices then place in the brine for minimum 1 hour.
Keep until required, but make sure they are at room temperature before serving.
Sea purslane (Picked not too small, blanched 20 secs then refreshed and drained)
In the tart case, pipe on a layer of the brown crab mayo, then top with a thin layer of sliced avocado.
Top with the crab mixture. Pipe on 7 dots of puree and top with 7 gooseberry slices, 3 fennel flowers (on the grapes) and x4 sea purslane.
Pipe a little oyster emulsion (if using anywhere else) / avocado puree on the base of the Mattes plinth or Nom plate, then top with the tart to stabilise it.