This week Tony Astle was in France, sampling the dishes at Boutary in Paris. 

He sampled the Amuse Bouche, the Pomme de terre Boutary, the Homard a la Nage, the line-caught Turbot, and the Allegria Fresa, among other dishes.

The overall meal was a mixed bag, with some excellent dishes and some that were less than stellar, Tony noting the Chef’s passion for strong orange zest flavours.

LISTEN ABOVE

Recipe of the Week: Coconut Cream Panna Cotta with Tamarillo

Serves 5



Ingredients: Panna Cotta

225 ml cream
400 ml coconut cream
110 g raw sugar
2 tsp vanilla essence
10 g powdered gelatine
1 Tbsp boiling water
salt, large pinch

Ingredients: To Finish 

200 ml creamicing sugar, to taste
vanilla essence, to taste
2-3 tamarillo, blanched and peeled with sugar to sweeten
mint leaves for garnish 



Method

1. Combine cream, coconut cream and sugar. Heat to dissolve the sugar.

2. Remove from heat, add the vanilla essence. Allow to stand, cooling slightly, so the flavours can infuse.

3. In a small bowl, dissolve the gelatine in the boiling water. Add to the cream mixture.

4. Strain, and fill the 5 containers.

5. Cover. Refrigerate for at least 3 hours (overnight is best).

6. To plate, run a sharp paring knife around the inside edge of the mould. Invert onto your plate and shake with a horizontal motion until the panna cotta comes away from the mould.

7. Whip the cream, sugar and vanilla, use to top the panna cotta.

8. Rough chop the peeled tamarillo, add sugar and reduce until syrupy. Let cool. 

9. Add a spoonful of stewed tamarillo to each portion.

This week Tony Astle was in France, sampling the dishes at Boutary in Paris.  
He sampled the Amuse Bouche, the Pomme de terre Boutary, the Homard a la Nage, the line-caught Turbot, and the Allegria Fresa, among other dishes. 
The overall meal was a mixed bag, with some excellent dishes and some that were less than stellar, Tony noting the Chef’s passion for strong orange zest flavours. 
LISTEN ABOVE 
 
<h2>Recipe of the Week: Coconut Cream Panna Cotta with Tamarillo </h2>
Serves 5

Ingredients: Panna Cotta  
225 ml cream   400 ml coconut cream  110 g raw sugar   2 tsp vanilla essence  10 g powdered gelatine   1 Tbsp boiling water  salt, large pinch 
Ingredients: To Finish 
200 ml cream icing sugar, to taste  vanilla essence, to taste  2-3 tamarillo, blanched and peeled with sugar to sweeten  mint leaves for garnish  
 
Method
1. Combine cream, coconut cream and sugar. Heat to dissolve the sugar. 
2. Remove from heat, add the vanilla essence. Allow to stand, cooling slightly, so the flavours can infuse. 
3. In a small bowl, dissolve the gelatine in the boiling water. Add to the cream mixture. 
4. Strain, and fill the 5 containers. 
5. Cover. Refrigerate for at least 3 hours (overnight is best). 
6. To plate, run a sharp paring knife around the inside edge of the mould. Invert onto your plate and shake with a horizontal motion until the panna cotta comes away from the mould. 
7. Whip the cream, sugar and vanilla, use to top the panna cotta. 
8. Rough chop the peeled tamarillo, add sugar and reduce until syrupy. Let cool.  
9. Add a spoonful of stewed tamarillo to each portion.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 

He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 
He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into his the good and the bad of dining experiences both around New Zealand and internationally.

Where I Ate Last with Tony Astle

Where I Ate Last with Tony Astle: Boutary, Paris

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/bf2c0df8-3647-432a-8f05-b1e3000743c1/transcript

Advertisement