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Brad Farmerie
PUBLIC | New York City
Though American-born, Brad Farmerie takes a distinctly global
approach to his cuisine at Public. He gained his culinary
experience abroad, primarily in London, with explorations
of France, Hungary, Romania, Spain and New Zealand. In addition,
extensive trips through the Middle East, Northern Africa and
Southeast Asia have influenced his cooking style and philosophy.
Farmerie cites Chef Peter Gordon of London’s acclaimed
restaurant The Providores as his most influential mentor.
Now firmly planted on domestic soil, he has adapted Peter
Gordon’s “magpie approach,” collecting culinary
techniques, concepts and flavor combinations from cultures
near and far.
Grilled Kangaroo on a Coriander
Falafel
Chef Brad Farmerie of Public-
New York, NY
Adapted by StarChefs.com
Yield: 6 Servings
Ingredients:
Falafel:
- 5 ounces dried chick peas, soaked in cold water overnight
- 3 ounces Tahini
- ¼ bunch cilantro, chopped
- 1 seranno chili, sliced
- 1½ cloves garlic, minced
- 1½ teaspoon ground toasted cumin seed
- Zest of ½ lemon
- Juice of 1 lemon
- 1½ ounces red onion (about half of a small red
onion)
- 1/3 bunch mint, chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
Green pepper and apple relish:
- 1 pound green peppers, deseeded and diced
- ½ pound granny smith apples, cored and diced
- 2 (1 inch) pieces ginger
- 3 cloves garlic, minced
- 1 serrano chili, sliced
- 1½ cups sugar
- ½ cup cider vinegar
- 2½ Tablespoons red wine vinegar
- 3 Tablespoons fish sauce
Lemon tahini sauce:
- ¼ cup tahini
- 3 Tablespoons water
- 3 scant Tablespoons olive oil
- 1 Tablespoon lemon juice
- ½ teaspoon salt
Kangaroo:
- 1 pound kangaroo loin
Method:
For falafel:
Blend all of the ingredients together in a food processor
until a fine grain-like consistency is reached. Form into
6-7 flattened patties.
For green pepper and apple relish:
Blend the green peppers, apples, minced ginger and
garlic in a food processor until a fine grain-like consistency
is reached. Place in a non-reactive pot with all the other
ingredients. Put on low heat and cook for approximately 30
minutes or until the relish looks glossy. The resulting product
should have the consistency of fruit preserves. Cool to room
temperature before serving.
For lemon tahini sauce:
Whisk all ingredients together.
For kangaroo:
Drizzle extra virgin olive oil on the kangaroo and
season with Maldon salt and pepper. Place the loin on a hot
grill and cook the kangaroo loin to rare. Remove the meat
from the grill and allow to rest in a warm place for 4 minutes.
To serve:
Preheat a deep fryer to 375°F. Fry the falafel
cakes until golden brown and crunchy. Drain on a paper towel
and place in the center of a plate. Cover the falafel with
the tahini lemon sauce, place five slices of the rare kangaroo
on the sauced falafel, and finish with a dollop of the green
pepper relish.
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