corunda

Bring the guajillo chillis to a boil in a pan with just enough water to cover. Simmer for 5 minutes and leave
to cool and soften for 10 minutes. Strain off and reserve the chillis.
Break the masa in to small pieces and mix in with the flour to combine like if making a pastry. Add the rest
of the dry ingredients in the kitchen aid bowl with the dough hook, keeping the yeast and salt separate.
Blend the cooked chillis with the sweetcorn milk and corn oil to a paste. Add the eggs to combine.
On medium-low speed add the liquid to the dry mix until combined. Turn up the speed to medium until a
smooth, cohesive dough is formed.
Add the cold, diced butter slowly and continue to work the dough until it is glossy and starting to slap the
sides of the bowl.
Form the dough in to a ball and place in a lightly oiled gastro with the top surface covered with cling film.
Chill immediately.
Roll out the dough and portion in to 30g triangles using the moulds as a template. These can be proved
and used straight away or frozen for the next day.
When the dough is frozen, pull from the freezer and allow to prove, pressing with the lids to tease the
dough in to all corners of the mould. Once tripled in size or just over half way up the moulds it can be
baked as normal.
Place in to the oiled triangle moulds sitting on corn husks. Press flat and in to the corners using the
presses and cover with cling film to prove until tripled in size.
Place a triangle of corn husk on top and gently rest the press flat on the top.
Steam at 100C, fan 3 for 11 minutes.
Chill and fill with the corn arbol salsa. Wrap in corn leaves and steam to reheat in service.

pumpkin cream

Vacuum seal the pumpkin with the kelp oil, honey and salt in a single layer. Steam at 100C for 45-60
minutes until completely soft. When the pumpkin is finished cooking keep it hot.
Powder the kuzu and combine it with the water in to a slurry. Cook in a pan at a boil until thickened and
cooked out. Transfer immediately to a vitaprep with the pumpkin and chilli and blend to a smooth puree.
Add the butter and FGJ and blend to combine. Check the seasoning and chilli heat then pass and chill.

pumpkin salsa

Combine all the ingredients before service and warm up portions before serving.

confit pumpkin dice

Dice the pumpkin and vacuum seal in a single layer with the kelp oil and salt. Steam at 90C for 3-5
minutes, until just cooked and you can just break it apart with your fingers. Chill immediately and reserve
for the salsa.

arbol and masa salsa

For the steamed pumpkin vacuum seal cleaned pieces or trim and steam at 100C until completely soft.
Deep fry the arbol chillis for 15 seconds until red and glossy, but not dark or bitter.
Break the masa in to small pieces and fry for 2-3 minutes until cooked.
Blend everything together except the oil. Emulsify in the oil when the salsa is smooth.
Pass through a chinois and adjust the seasoning and consistency.

crab

Ensure that all crabs are roughly the same size.
Place the crabs in the blast chiller/freezer for 5-10 minutes until immobile.
Dispatch the crabs by lifting the bottom flap on the belly and placing a knife through the gap angled
slightly towards the tail. Quickly follow up by doing the same at the top of the body between the eyes,
straight down this time. Cook immediately.
Remove the claws and neatly place them in a perforated gastro, place the bodies in another.
Place the trays in to the rationale on steam at 85C, with a tray underneath each one to catch drips. Place
a probe in to one of the claws and set for 52C.
When the timer goes off, immediately place the claws in to the crab brine to chill and brine for 1 hour.
Quickly remove the legs from the bodies and chill in the blast chiller.
Place the bodies back in the oven and probe to 52C once more. Blast chill when they have reached this
temperature.
Pick down over ice using a black light and portion in to corn husks, 10g per portion.

crab brine

Bring all the ingredients to a simmer, whisking to combine. Cool to room temperature and store in the
fridge. Can be reused once with a 2 day shelf life.

crab sauce

Break down the crab shells, coat lightly with oil and roast with the corn cobs at 170C, fan 5, 0% humidity
for 30 minutes, stirring after 15 minutes.
Meanwhile chop the onion, tomatoes, carrots and fennel in to large mirepoix (halves/quarters) and char in
a pan that you will make the sauce in.
Add the crab shells and water and cook at a simmer for 2 hours. Add more water to cover the shells if
needed.
Strain through a chinois and reduce to 750g.
Add the tarragon and verbena and infuse for 15 minutes.
Remove the herbs and add the chillis and tortillas. Simmer for 15 minutes until the chillis are completely
soft and you have a yield of 500g. Blend and pass through a chinois. Season with salt and FGJ and
squeeze through muslin cloth.