Cooking with Nina Compton

Crystal Prawns with Saffron, Coconut and Finger Lime

4 Servings

Regalis Foods
Blue Crystal Prawns , peeled (Shells reserved - 20 pieces) 1 lb
Butter 1/2 lb
Corn-Kernels Off the Cob ( Cob reserved) 8 pieces
Ginger 2 oz
Cardamom 10 ea
Star Anise 10 ea
Yamatsu Chiles, split in half 1 piece
Canned Corn 1 can
Lemon Grass, bruised and roughly chopped 1 piece
Finger Limes , squeezed 6 pieces
Lime 1 ea
Lemon 1 ea
Orange 1 ea
Olive oil 1 c
Summer Squash, used for brunoise, core reserved 2 ea
Morels, rinsed 8 oz
Ramp, the white stem julienned 8 oz
Cilantro, pickled 1/4 bunch
The Preparation

1. Sweat the prawn shells in 2 tbsps. olive oil. Add the lemon grass. Cook on medium heat for 3 minutes until shells turn bright pink. Add water to cover and simmer for 45 minutes. Strain and reserve liquid.

2. Zest all the citrus and mix into 2 tbsps. olive oil. Use this to marinate the prawns and reserve.

3. In a medium stock pot sweat the ginger, ramp bottoms, diced squash bodies, and corn with 4 oz butter on medium heat, season with salt. Put the spices except saffron in cheesecloth, add the spices. Add the coconut milk, saffron and shellfish stock reserving 2 oz and simmer until tender. Remove the sachet and puree and pass through a chinois. Saute the summer squash, morels and add the ramp greens, finish with a tablespoon of butter.

4. In a medium saute pan warm 3 tbsps. of butter, add a splash of stock, stirring to emulsify. Add the prawns, season with salt and cook on low heat while basting the prawns until just poached.

5. Plate up: place sauce on plate, scatter the vegetables randomly around and place five shrimp per order and, garnish with finger limes and cilantro on top.


Norwegian King Crab with Beurre Blanc and Platinum Osetra Caviar

4 Servings

1 King Crab Cluster, steamed and deshelled, the leg meat is cut into 1.5 inch pcs 6 pcs per person


Beurre Blanc

Regalis Foods
Heavy Cream 1/2 qt
Soy Sauce 2 tbsps
Wine Reduction 2 tbsps
Lemon Zest 1 ea
Dice Butter 1/2 lb
Cardomom 10 ea
The Preparation

1. Combine the heavy cream and cardamom pods together in a small saucepan and slowly reduce by half.

2. Season with lemon zest, fish sauce and wine reduction.

3. With the hand blender emulsify the butter slowly.

White Wine Reduction

Regalis Foods
White Wine 1 c
Garlic, crushed 2 cloves
Shallots, julienned 4 ea
Peppercorn 6 ea
Bayleaf 10 ea
Thyme 1/4 bunch
The Preparation

1. Reduce by half on medium heat.

2. Strain pressing all the juices out and cool.

Chilli Butter​

Regalis Foods
Butter 2 lb
Yamatsu Chilli Peppers , split 6 ea
The Preparation

Warm the butter and add the chili, allowing to infuse for 1 hr.

Marinated Sea Lettuce

Regalis Foods
Sea Lettuces , rinsed 6 oz
Sea Bean , blanched 4 oz
Limes Juiced 2
Maldon Salt As Needed
Chives, minced 1/2 bunch
Finger Limes , squeezed and reserved in olive oil 6 ea
The Preparation

1. Char the lettuces quickly on flat top or open flame and julienne into 1/2 inch pieces.

2. Marinate with sea beans in lime juice and olive oil and reserve.

3. Gently warm the crab in the chili butter. Finish with maldon salt.

4. Fold the finger limes into the beurre blanc.

5. Plate the lettuce randomly on the plate.

6. Plate the crab and top with caviar and chives.


Soy Braised Berkshire Short Ribs with Coconut Rice and Cashews

6 - 8 Servings

Regalis Foods
2" Thick Berkshire Pork Short Ribs or Cut Into 2x2" pcs 4 lb
Kosher salt As Needed
Grapeseed or Extra-Virgin Olive Oil 2 tbsp + 1 tsp
Large Onion, chopped 1 ea
Garlic, crushed 4 cloves
2" Piece Ginger, peeled, sliced ⅛" thick 1 piece
Dry Red Wine 2 cups
Mirin (sweet Japanese rice wine) 1/2 cup
Light Brown Sugar 1/4 cup packed
For the Short Ribs:

The Preparation

1. Season short ribs all over with salt. Heat 2 tbsps. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching until browned all over, 10–12 minutes per batch. Transfer to a plate.

2. Add onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes.

3. Add wine; bring to a boil. Reduce heat and simmer until liquid is reduced by half, 8–10 minutes.

4. Add mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to maintain a very gentle simmer and adding splashes of water as needed, until ribs are very tender (they should shred easily) and sauce is thick enough to coat meat, 3–3½ hours.

Coconut Rice

Regalis Foods
Jasmine Rice 8 oz
Onion, finely julienned 4 oz
Ginger 2 oz
Red Bell Pepper 1 ea
Japanese Chilli 1
Coconut Milk 2 cans
Bay Leaf 1
Brown Chicken Stock 2 cups
Salt As Needed
The Preparation

1. Sweat the onion, ginger, bell pepper and chili on medium heat for 2 minutes, season with salt.

2. Add the rice, stirring to fully incorporate, then add the stock, coconut milk and bay leaf and simmer on low heat for 15 minutes.

3. Check rice for doneness, cover with plastic to allow carry over. Place the rice in a bowl, then short ribs.

4. Garnish with scallion rounds, toasted cashews picked cilantro and mint.

Garnish​

Regalis Foods
Mint, picked 1 bunch
Cilantro, picked 4 oz
Scallions, cut into rounds 1/4 bunch
Cashews, toasted and roughly chopped 1 cup