More fusion recipes from Peter Gordon

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The cover of today's Arts & Life is a profile of the New Zealand-born chef Peter Gordon, who is famed for his fusion style of cooking and will be holding culinary masterclasses and demonstrations at Jones the Grocer in both Abu Dhabi and Dubai next week.

2493-blog.jpegImages and recipes courtesy Peter Gordon

We didn't have enough space to run all the recipes and accompanying images that he supplied us with in the paper, so below you'll find a couple more. I, for one, love the sound and look of the different flavours and colours at work here.


Seared tuna on nori sauce with green mango and coconut salad

(pictured above)

For 12 - although you'll have a lot of salad garnish and nori sauce left over

500 g tuna loin

30 ml (2 tablespoons) sesame oil

8 sheets nori

80 ml non- alcoholic mirin

60 ml (4 tablespoons) soy sauce

30 ml (2 tablespoons) balsamic vinegar

½ green mango

¼ fresh coconut

20 mint leaves

10 sprigs of coriander

2 tablespoons extra virgin olive oil

3 limes, quartered

Depending on the shape of the tuna, cut it into 5-cm x 3-cm batons (approximately). Rub with the sesame oil then sear in a hot pan on all sides, one minute in total. Immediately plunge into a bowl of iced water and leave for five minutes, then drain and pat dry.

Toast four of the nori sheets over a medium open flame or a very hot electrical element until it goes dark green. Crumble the toasted nori into a bowl along with the untoasted sheets.

Bring the mirin, soy and balsamic vinegar to a simmer in a medium-sized pan, then stir in the nori and cook for 20 seconds, stirring constantly. Blitz into a paste with a stick blender and leave to cool.

Peel and julienne the mango. Grate the coconut. Tear the mint leaves. Pick the leaves from the coriander, then cut the stalks into 1cm-long pieces. Mix everything together.

Slice the tuna 5mm thick.

To serve, dollop the nori sauce on to your plates along with a mound of mango salad. Lay the sliced tuna on the sauce, sprinkle with flaky sea salt and drizzle with the olive oil. Serve with a lime wedge.

Spiced berry and vanilla risotto

2668-blog 2.jpegFor 4

200g risotto rice
60g unsalted butter
½ vanilla bean, split lengthways
2 green cardamom, squashed slightly with the side of a knife
1 stick of cinnamon
2 cloves
100g mascarpone
6 tablespoons icing sugar
150g raspberries
150g strawberries, hulled and halved

Rinse the rice well in a sieve under warm running water. Place in a medium sized pot with 625ml hot water, the butter, vanilla and spices.

Bring to the boil then simmer for 15 minutes with the lid on.

When the rice is almost cooked mix in the mascarpone and sugar then gently stir in the berries. Put the lid back on, take off the heat and leave for 5 minutes in a warm place.

Gently stir again and serve.

This is lovely served with extra berries scattered on top.