Behind the Recipes
White Eggplant Coulis by Chef Kerry Heffernan
INGREDIENTS:
1 small leek, white portion only, diced and washed
2 tbsp. butter
2 small white eggplants, thinly sliced
1 clove garlic, thinly sliced
1 cup chicken stock
1/2 cup heavy cream
8 sprigs each marjoram, picked leaves and stems reserved separately
3 small shallots, sliced thinly into rings using a mandoline
1/4 cup Wondra flour to bread shallots
2 cups grapeseed oil for frying
2 small Japanese eggplants
2 tbsp. butter
2 cups baby spinach picked of stems and washed
salt and pepper for seasoning
PREPARATION:
1. Season the leek well with salt and pepper and sweat in the butter in a small sauce pot for 4 minutes over medium heat.
2. Add the eggplant and garlic and sweat an additional 3 minutes; add stock (should not quite cover) and simmer gently for 15 minutes until tender. Add cream and marjoram stems, bring to a boil and check the seasoning. Simmer 5 minutes.
3. Remove the marjoram stems and transfer the solid contents to a blender, adding enough of the liquid to purée, and then do so very carefully until entirely smooth. The purée should be thick and smooth like a very spreadable mashed potato. Check the seasoning.
*This much may be prepared a day ahead.
4. Very lightly dredge the shallots slices in Wondra and fry them in 325 degree F oil in a 2-quart saucepan until just brown. Drain on paper towels and reserve warm. The heat from frying will carry over to make them golden.
5. Slice the eggplant thinly and season with salt and pepper. Grill and reserve, keeping warm. Wilt the spinach in a sauce pan with butter and then season well with salt and pepper.
6. To plate, begin by spooning on the coulis in a swirl, starting from the center of the plate and working outwards. Place a serving of the wilted spinach in a mound, just off center of the plate, and then place two slices of the braised Porcelet along side, leaning them against the spinach, with the inside slice centered on the plate.
7. Add a portion of the grilled eggplant, then top the Porcelet with the crisped shallots and serve. Your favorite Pinot Noir should compliment this main course very nicely!
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