INGREDIENTS
1 x 200g packet cooked
crab meat
1 baguette, cut into 1cm slices
Olive oil
Salt
Curry mayonnaise
2 egg yolks
1 tsp Dijon mustard
1 tsp curry powder
1 lime, zest and juice
350ml vegetable oil
Pickled shallots
4 shallots, peeled and cut into thin rings
200ml rice wine vinegar
200ml water
50g caster sugar
1 tsp sea salt flakes
1 tsp coriander seeds
12 black peppercorns
To serve
Micro coriander
METHOD
- Preheat oven on Fan Plus at 170°C.
- Evenly spread baguette slices onto a perforated baking tray, brush both sides with olive oil and season with salt.
- Place tray on shelf position 3 and bake until golden, approximately 8-10 minutes.
Curry mayonnaise
- Place the yolks, mustard, curry powder, lime zest and juice into a bowl. Add a pinch of salt and whisk together.
- Slowly add oil, whisking continuously to form an emulsion. Check for seasoning.
Pickled shallots
- Place all the liquid ingredients into a saucepan. Bring to the boil and simmer for 5 minutes.
- Leave to cool on the bench.
- Dress the shallot rings with a little of the pickling liquid and season with a pinch of salt.
To serve
- Combine crab and 2-3 tablespoons of the mayonnaise, check seasoning.
- Place one tablespoon of crab mixture on the toasts. Top with pickled shallot rings and garnish with micro coriander.
Hints and tips
- Extra garlic oil from the confit garlic for the roasted potatoes can also be used when toasting the bread. If preparing the Lamb rack on the same day; you can borrow some of the pickling liquid from the pickled kohlrabi and simply mix this together with the shallot rings.
- Toasts can be made in advance and stored in an air tight container.
- Curry mayonnaise can be made in advance and kept refrigerated for up to 3 days.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
