DOCUMENT

METHOD 1. Pre-heat oven on Fan Plus at 170°C. 2. Evenly spread baguette slices onto a perforated baking tray, brush both sides with olive oil and season with salt. 3. Place tray on shelf position 3 and bake until golden, approximately 8-10 minutes. Curry mayonnaise 1. Place the yolks, mustard, curry powder, lime zest and juice into a bowl. Add a pinch of salt and whisk together. 2. Slowly add oil, whisking continuously to form an emulsion. Check for seasoning. Pickled shallots 1. Place all the liquid ingredients into a saucepan. Bring to the boil and simmer for 5 minutes. 2. Leave to cool on the bench. 3. Dress the shallot rings with a little of the pickling liquid and season with a pinch of salt. To serve 1. Combine crab and 2-3 tablespoons of the mayonnaise, check seasoning. 2. 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. 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 Micro coriander Serves 6 Preparation time 25 minutes Cooking time 10 minutes Appliance/Function Fan Plus CURRIED CRAB TOAST NOTES