 |
| Shaun Hergatt of New York’s Juni Restaurant adds some truffle mayo magic and foie gras elegance to the humble sandwich |
Note from Pillar to Post blog: British Airways “Club”
magazine publishes as a regular monthly feature a club sandwich recipe contributed by a
world class chef. BA is kind to share
the recipe with bloggers. In its October
2015 issue, chef Shaun Hergatt of New York’s Michelin rated Juni Restaurant, shared his "upgrade to first class" flair on the humble club sandwich.
Guest Blog by Shaun Hergatt— My most memorable Club Sandwich
experience was 10 years ago on Langkawi Island in Malaysia. I ordered a
sandwich at the Datai Resort, in the middle of the rainforest. It felt
strangely good to be eating something so familiar in such tropical
surroundings.
The secret
to a great Club Sandwich is to slice the bread very thinly, so you can taste
all the layers with each bite. At The Setai (Miami Beach), when I was the
opening executive chef, I actually made a ‘hot-pressed’ Club with this bread
ratio in mind.
My own take
on the Club Sandwich would include a Hudson Valley foie gras terrine, avocado
purée, chicken, bacon, black truffle mayo, brioche and lettuce battered in
tempura for texture.
Foie gras is
an ingredient that brings depth and complexity to any dish. It’s also a vital
component of my signature Juni dish ‘The Cherry Ripe’. Whenever I design a dish
I try to keep the micro-seasons in mind. That’s why I’ve included black truffle
mayo here. It’s also a nod to my Australian roots.
 |
| OVER THE TOP--Chef Shaun Hergatt uses sautéed foie gras terrine to add a decadent twist to the classic club sandwich. |
Shaun Hergatt’s foie
gras twist on the Club Sandwich
Ingredients (makes one
sandwich)
20g sautéed
foie gras terrine
1 brioche
bun, thinly sliced and fried lightly in butter
10g truffle
mayo (combine 2 parts whole egg mayonnaise with 1 part black truffle purée)
5g
double-smoked bacon, grilled until crispy
30g chicken
breast, grilled and sliced
3 romaine
lettuce leaves, tempura battered and fried until crisp
2 lollo
rossa leaves
For the
avocado purée
50g ripe
avocado
A dash of
lemon juice
1 tsp salt
Method
1. Put the
foie gras in the freezer for 3 hours.
2. Once
frozen, microplane it and store in the fridge until ready to use.
3. Blend the
avocado, lemon juice and salt into a purée. Pass through a fine sieve, then
place the purée in a pastry bag with a fine-tip nozzle. Put to one side.
4. Begin
building the sandwich, starting with fried bread, truffle mayo, crisp romaine,
lollo rossa leaves, bacon and grilled chicken.
5. Place
another slice of fried bread on top of the chicken and repeat the layering, and
finishing with another slice of fried bread.
6. Garnish
by adding the microplaned foie gras and piping on the avocado purée.
ABOUT THE CHEF:
Chef Shaun
Hergatt early in his career was chef de cuisine at The Dining Room at the Ritz
Carlton, Sydney. He earned two Michelin
stars at his SHO Shaun Hergatt restaurant in NYC and recently under his
guidance Juni has earned one star from Michelin’s prestigious restaurant rating
system.
ABOUT JUNI:
Juni is a
boutique restaurant in the Flatiron District’s Hotel Chandler serving American
cuisine in innovative, seasonal dishes that showcase ingredients sourced from
local farmers and foragers. The name "Juni" comes from the Latin word
June, the heart of harvest season.
ABOUT THE HOTEL:
The Hotel
Chandler is a revamped 1905 Beaux Arts hotel designed by the architectural team
of Buchman & Fox, who designed the Sherry-Netherland hotel in
Manhattan. Located in the Flatiron
District of New York City, Hotel Chandler is a member of the Small Luxury
Hotels of the World Collection. Recent
remodel was done by designer Jane Capellini.
 |
| Located in New York City's Flatiron District, the 1905 hotel was recently restored, including bringing back the original look of its limestone facade. |
 |
| The bar at Juni Restaurant, Manhattan |
No comments:
Post a Comment