Style: May 06, 2016

60 Style | taste
CoCktail of
the month
Salmon Bao w
hot SauCe mayo
To Sir,
wiTh Love
30ml vodka
10ml passionfruit pulp
10ml lime juice
10ml Chambord
30ml egg whites
Cherry garnish
Shake all ingredients together
and strain into martini glass.
Garnish with a cherry.
Cocktail of the month is brought to
you by Stealth hospitality, the company
behind king of Snake, Chinwag,
mexicano’s and the Dirty land.
Chef Andrew
Brown needs
little introduction
in Christchurch.
Well-known for
founding Burgers
& Beers inc., his
time as head chef
at the george, and
having opened new
cocktail lounge
Dragons Den, he
has catered for
new Zealand
prime ministers,
governor generals,
Princess anne
and the Prince of
Wales. in this issue
he shares with us
his asian-fusion
salmon bao
and incredible
hot sauce mayo.
Salmon Bao
ingreDientS
12 soft steam buns (bao)
480g salmon fillet, sliced into 40g steaklets
1 cup watercress (picked leaves, avoid heavy stalks)
1 spring onion, finely sliced
120g cucumber pickle
125ml hot sauce mayonnaise (recipe below)
flakey salt
methoD
1. mix the spring onion with the cucumber pickle.
2. in a non-stick pan sear the salmon steaklets with
very little or no oil until med-rare, place on a tray and
keep warm.
3. heat the buns in a steamer on the stovetop. they should
be hot to the touch, which will take almost no time with
just-made buns, and 2-3 minutes with frozen buns.
4. take the bun from the steamer and place on a plate.
open them up without breaking them in half and smear
a teaspoon of hot sauce mayonnaise on to each one,
then place a salmon steaklet on each bun followed by the
cucumber pickle and watercress. Serve immediately, while
still hot.
hot Sauce mayonnaise
ingreDientS
125ml kewpie mayonnaise*
100ml Sriracha sauce*
methoD
Place all the ingredients into a mixing bowl and mix well.
Store in a container with a lid in the refrigerator until
required.
*Found in the Asian food section at the supermarket or in an Asian food store