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YOGHURT PELTE WITH LEMON CURD AND MANDARIN

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YOGHURT PELTE WITH LEMON CURD AND MANDARIN

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Ingredients

Yoghurt Pelte
200 grams Greek Yogurt
400 millilitres Fresh Cream
52 grams Sugar
2 sheets Gelatine
Lemon Curd
108 grams Sugar
108 grams Whole Eggs
108 millilitres Lemon Juice
140 grams Butter Cubes
2 grams Agar-agar
Mandarin
1 Mandarin
Cuisine:
    • Medium

    Ingredients

    • Yoghurt Pelte

    • Lemon Curd

    • Mandarin

    Directions

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    Yoghurt Pelte

    1. For the yoghurt pelte, combine the cream and sugar in a saucepan.
    2. Bring the mixture slowly to the boil and stir in the soaked gelatine.
    3. Allow to cool for 10 minutes and stir in the yoghurt.
    4. Pass the mixture through a fine sieve and then pour into a deep tray.
    5. Place in the fridge and leave to set overnight

    Lemon Curd

    1. Add the sugar, eggs, lemon juice, butter cubes and agar agar into thermomix bowl, set at speed 4 at 100C for around 13 minutes, slowly bring to a gentle boil.
    2. When it reaches a boil, remove from the bowl.
    3. Let it cool down.

    Plating

    1. Spoon a small amount of the lemon curd onto a round plate, spreading across the plate using a palette knife.
    2. Using a knife or a cutter, cut yoghurt pelte into equal rectangular pieces.
    3. Replace one on the lemon curd.
    4. Cut a round slice of the mandarin and burn the white skin until it gets dark.
    5. Gently place mandarin pieces on top of the yoghurt pelte.
    6. Serve with baby mint leaves and (optional) dehydrated yoghurt pieces.

    Arman Uz

    Chef Arman Uz brings contemporary Mediterranean to waterfront dining and event space, The Kyle Bay.

    With Georges River as a striking backdrop, The Kyle Bay’s JAAKS Restaurant is excited to announce the appointment of acclaimed chef Arman Uz.

    Born in Turkey, Uz quickly gained traction in the local hospitality industry. His career kicked off in the Turkish tourist town of Cappadocia in 1991, where he worked for the distinguished Indigo Tourism Group, owners and operators of a number of luxury resorts and fine-dining restaurants across the country. During this time Uz gained the opportunity to work under some of Turkey’s top chefs, acquiring the culinary expertise and insight to set him up for a career in fine dining.

    In 2004 Uz took his skills global, moving to Australia and throwing himself into the local restaurant scene. In 2005 he oversaw the kitchen at Kiama hotspot Cargo’s Wharf Restaurant, creating a contemporary menu replete with local seafood.

    Working in various respected Sydney venues, including Efendy in Balmain and Flanagan’s Dining Room in Thirroul, chef Arman is a champion of Illawarra regional produce.

    Arman uses simple cooking techniques, gathering the freshest seasonal produce from his hometown on the South Coast and letting the ingredients speak for themselves. Seafood is sourced daily and a strong relationship with local growers, artisans and fisherman ensures that produce used at JAAKS and The Kyle Bay events are always of the highest quality.

    “The menu is produce-driven modern cuisine, with an Mediterranean accent,” says Arman.

    Arman is perhaps best known for his work as the opening head chef at acclaimed Turkish restaurant, Efendy in Balmain, where he played a significant role in bringing the restaurant widespread critical success.

    JAAKS Bar and Restaurant is located on the ground floor of The Kyle Bay, predominantly focusing on local seafood. Arman has created an a-la-carte, sharing style menu, paying close attention to sophisticated dish presentation.

    The menu includes octopus with smoked yoghurt and black-eyed beans, pan roasted 1kg Jewfish on the bone, to kreatopita – a Greek lamb meat pie with minted yoghurt.

    The venue offers the same quality dining experience for an intimate dinner for two, as for a grand gala event for 250 people.

    “The function menu has been curated using the same philosophy as with JAAKS, to ensure guests a better dining experience than the usual boring functions food,” says Arman.

     

     

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