Cooking with Flynn

Eggplant with Cherry Blossoms and Egg Yolk - Serves 4

Large Eggplants
12 Inch Sheets of Galician Kombu 2 sheets
Whole Eggs  4
 Lemon Zest 2 limes 
Salt To Taste
Wood Chips -
Water  200 gms 
Butter  20 gms
 Omed Moscatel Vinegar 10 gms
 Sakura Salted Cherry Blossoms Leaves  8 pcs
Fresh Kombu (cut into 1/2 inch squares) 16 pcs
Opal or Green Basil 16 pcs
Brown Butter  To taste
Salted Cherry Leaves diced into 1 inch squares  16 pcs

The Preparation

• Grill the eggplant with its skin on until it is fully charred. Place in a covered container for 20 minutes to steam. Peel skin off and cut into 1 inch cubes. Place in between sheets of kombu, salt to taste and let sit for 4 hours.

• Cook the eggs in a water bath at 64.5 c for 1 hour and 10 minutes. Clean off the whites and pass the yolks through a tamis. Season with lime zest and salt. Reserve in a piping bag. 

• Grill the eggplant with its skin on until it is fully charred. Place in a covered container for 20 minutes to steam. Peel skin off and cut into 1 inch cubes. Boil in water and salt, blend smooth with butter.

• Rinse the cherry blossoms to remove the salt and let sit in champagne vinegar for 24 hours.

• Brush the eggplant with brown butter and warm on a grill and plate with 4 dots of egg yolk, 4 pc cherry blossom, 4 pc cherry leaves 4 pc fresh kombu, 4 pc black garlic leather, and 4 pc of opal basil.


 

Spot Prawns with Sea Buckthorn and Yuzu Oil - Serves 4

Live California Spot Prawns
Neutral Oil 100 gms
Sea Salt To Taste
500 gms
Sugar 100 gms
Lime Juice 20 gms
Yuzu Oil 100 gms 
Sliced Jalapeno

The Preparation

• Clean the spot prawns, save the heads and shells and slice the meat into thin slivers. Fry the heads in the oil and let cool. 

• Cook the seabuckthorn with the sugar for 15 minutes on low then strain. Season with lime juice and salt.

• Place the prawns on a plate and lightly season with salt and drizzle with sea buckthorn sauce and add 4 slices of jalapeño and a drizzle of yuzu oil.