Tin Roulette
Ingredients: duck breast, sea urchin roe, chopped tomatoes, mixed beans, young coconut meat and tapioca pearls · 20 min cook time · 700kcal · ₩42,700
Ingredients
100g duck breast, 50g sea urchin roe, 400g chopped tomatoes, 400g mixed beans, 242g young coconut meat and tapioca pearls, 450g kadhi pakora, 1pack udon noodles, 200g salmon fillet, 100g shrimp, 10g curry leaves, 50g radishes, 50g cucumber, 50g lettuce, 20g peanut butter, 10ml fish sauce, 10ml oyster sauce, 10g tamarind paste, 5g fresh turmeric, 1ea shallot, 5g galangal, 1ea chili, 2cloves garlic, 1stalk spring onion, 1ea aubergine, 2ea brioche buns, 1pack coconut rice
Instructions
1. Chefs select their protein, fruit/veg, and miscellaneous tins at random while blindfolded.
2. Kush gets sea urchin roe, chopped tomatoes, and young coconut meat with tapioca pearls. Ben gets duck breast, mixed beans, and kadhi pakora.
3. Chefs gather additional ingredients from the studio to complement their canned items.
4. Kush starts preparing a quick marinade/dressing by blending chopped tomatoes, sea urchin roe, peanut butter, fish sauce, oyster sauce, tamarind paste, fresh turmeric, shallot, galangal, chili, garlic, and spring onion.
5. Ben begins by dicing aubergine, tomatoes, onion, and garlic, then sautéing them in a pan.
6. Kush pan-fries salmon fillets with curry leaves, aiming for a blushing pink center. He removes the skin to save time.
7. Kush boils udon noodles and prepares quick-pickled vegetables (radishes, cucumber, lettuce).
8. Ben chops the duck breast and adds it to the sautéed vegetables along with the mixed beans and the liquid from the kadhi pakora tin. He also prepares a breadcrumb topping from brioche buns and coconut rice.
9. Kush mixes the udon noodles with the prepared marinade/dressing, shredded vegetables, cooked prawns, and salmon. He garnishes with crispy curry leaves and garlic.
10. Ben combines the kadhi pakora, rice, and breadcrumbs in a pan, aiming for a crispy topping.
11. Both chefs present their final dishes.
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