Tetsuya's 'Secret Recipes'

07.08.08

A few days ago a friend and I went to David Jones' new Market Street location in Sydney to view our idol Tetsuya Wakuda make us a great feast while doing a detailed demonstration using his line of products. There were what seemed like 300 people in the audience, all pushing and shoving to hastily grab at the canapes coming from the kitchen. Luckily we squeezed in right at the side and were about 3 feet away from Tets! I couldn't take photos due to the fact that I forgot my camera if you can believe it!! But at least you have the recipes... and believe me they are amazing. They have all been corrected by the staff at Tets'. Also, from what I know these are not in his book, nor on his menu, except the truffle butter which he serves at Tetsuya's. I feel privileged!

Please visit Tetsuya's Website for his listing of products:
http://www.tetsuyas.com/page/products.html

This range has been extended since to include Truffle Salt, among other great finds!

In no particular order:

Canape 1 - Raw Pacific Oysters

Pacific Oysters
Finely chopped chives
Ocean Trout Roe (small red roe)
Tetsuya's Oyster Dressing
Lemon Juice + Segment
Ginger Juice

Place a tbsp of this mixture into each oyster.
Serve immediately.

Canape 2 - Tuna Sashimi

Rectangular Pieces of Tuna Sashimi
Tetsuya's Oyster Dressing
Finely chopped chives
Grated Fresh Wasabi
Grated Ginger
Few drops Soya sauce
Lemon Juice
Mirin

Arrange the sashimi on a platter and pour
this mixture evenly over the slices.
Serve immediately.


Canape 3 - Mushroom Risotto

Arborio Rice
Parmesan
Butter
Tetsuya's Truffle Salsa
Raw Cup Mushroom chunks
White Wine - Riesling

Make plain risotto, brown onions and rice until transluscent, adding chicken stock, riesling,
add raw mushroom in at the end. (It was almost raw in the final product)
Place Risotto in a bowl and mix with the truffle salsa,
butter and parmesan for a good 4-5 min until everything
has melted and blended together.
Temperature when serving is to be warm.

Canape 4 - Chicken and Egg Soup

Cooked Roast Chicken, diced
Smoked Bacon, diced
Onion finely chopped
Chicken Stock
Lots of eggs (roughly 1 L soup: 3 eggs)
Grated Parmesan Cheese
Green Peas
Truffle Oil

Directions:
Sweat down the bacon and onion.
Add Chicken stock and reduce 20%
Beat eggs with lots of parmesan to make a loose paste
Add chicken pieces and Peas, and bring back to the boil (cook chicken)
When boiling, Ladle egg mixture over top the soup evenly and stir gently.
Serve hot, with egg just cooked.


Canape 5 - Quail Egg

Fried Wild Rocket, finely chopped
Pinch of Parsley, Finely Chopped
Tetsuya's Truffle Salt
Olive Oil
Pepper
Poached Quail Eggs- Runny Yolk

Place the chilled quail eggs (poached in the shell) in a bowl.
Coat with olive oil vinegar and remaining ingredients, being very generous with the wild rocket.
Gently toss to coat for a few seconds.
Serve on a bed of the sprinkled fried wild rocket.

Canape 6 - Tets Fries

French Fries
Tetsuya's Truffle Salt
Finely Chopped Parsely

Mix together well when hot.


Canape 7 - Tet's Restaurant Truffle Butter

160g Unsalted Butter, softened
40g Tetsuya's Truffle Salsa
25g Finely milled Parmesan Cheese


Combine ingredients and add salt to taste.
Place in a dish and refrigerate until set.
Lasts 1 week covered with cling film.