Grilled Scampi tail meat , Pate de foie gras , Passionfruit curd , Passionfruit pulp and toasted macadamia nuts.
I set out making the pate for this dish by melting some butter in a fry pan, I then added onions and sauté until soft. I then turned the heat up and browned of the livers, in my case the livers came already cooked so I was basically just adding some caramelisation to the pan. Once ready I deglazed the pan with some brandy lifting off any bits stuck to the pan to this I added some more butter and some cream and this was placed into blender and pureed until smooth. I then tasted for seasoning and corrected accordingly before pouring into a greased mould and placed in the fridge to set ( about 3 hours). During this time I melted some more butter and poured it over the semi set mousse to seal. The passionfruit curd was made by simmering some passionfruit puree with a little agar agar, whisking to dissolve the agar. The puree was then removed from the heat and swiped on to the plate with some fresh pulp and seeds. I then cut the tail off the scampi and removed the shell leaving the tail flap. I brushed the meat with garlic butter and grilled for about 10 minutes or just as the meat starts to take colour of which I then removed and chilled. In a hot skillet I toasted off some chopped macadamia nuts to give the dish some textural contrast.
To plate I swiped the sauce on the plate adding some seeds and pulp. I then arranged pieces of the pate de foie gras and top them with the scampi tail meat, drizzling sauce over the meat. I then scattered the macadamia nuts on the plate to accompany.