Austen Morris Associates-Shanghai, Beijing, China, Chinese expat financial advisory, expatriate financial advice, offshore investing in China, China offshore investments, Chinese investments, China investing, China stock market, Chinese stock market investing, china health insurance, Chinese health insurance, china life insurance, Chinese life insurance, independent financial advisers, china financial consultants, shanghai financial consultants, Beijing financial consultants, investment management, expatriate financial advisory services, expatriate financial adviser

06 April 2005 - Austen Morris Private Client Dinner at Laris Restaurant

Austen Morris Private Client Dinner at Laris Restaurant

This quarter's Private Client Dinner was no ordinary evening. Held in the gorgeous Vault of 3-On-The-Bunds' Laris Restaurant, we were treated to delicious food, good company and a fascinating cooking demonstration by David Laris himself.

The theme of the evening was New World Food and Wine. David Laris was a wonderful host, holding our interest with humorous anecdotes, information and thoughts relating to the food we eat, it's history and how New World food and wine impacts on contemporary lifestyles today.

Our thanks go to the wonderful staff of Laris for their attentive service, and to our guests who contributed to making this an enjoyable, fun filled evening.

Cooking Demonstration Recipe

Crab with avocado salsa and lemongrass gazpacho

Lemongrass gazpacho

Ingredients for 1 liter:
Red capsicum 350g
Cucumber 300g
Cherry tomato 400g
Lemongrass 2 sticks
Lime juice 50ml
Tabasco 2ml
Olive oil 40ml
Salt 10g
Black pepper 5g

Cooking method:
1. Blend vegetables
2. Montier with olive oil
3. Season with lime, salt, pepper and Tabasco
4. Blend until very fine
5. Pass/strain through a chinoise

Black cod with mono miso emulsion, daikon and sea urchin

Ingredients for 10 portions:
Black cod 2.5kg
Mono miso emulsion 400ml
Mirin braised daikon 10pcs
Sea urchin 3trays
Fried mono miso 30g
Pea shoots 1tray
Butter 100g

Cooking method:
1. Fillet the cod and cut into 160g pieces
2. Fry in pan until gold brown
3. Slightly warm the sea urchin in melted butter
4. Pour mono miso emulsion into plate, top with the cod, arrange 3 cubes of daikon around and top with sea urchin and roasted miso bean
5. Place snow pea shoots on top of cod.

Mono miso emulsion

Ingredients for 500ml:
Mono miso bean 200g
Chicken stock 300ml
Shallots 80g
Butter 200g

Cooking method:
1. Sweat off shallots
2. Add miso bean
3. Fill up with stock
4. Bring to a boil and boil for 5 min.
5. Blend and montier with butter

Daikon braised with mirin

Ingredients for 10 portions:
Daikon 1.5kg
Mirin 300ml
Fish stock 500ml
Chicken stock 600ml

Cooking method:
1. Mix the two stocks and the mirin
2. Peal daikon and put into container
3. Pour liquid over it, cover and put into oven
4. Braise until soft
5. Keep in broth and chill
6. Remove from stock and cut into cubes
7. Reheat in broth before serving