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- Cuisine: French
- Makes 500 ml
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Justin North, owner and manager of renowned Sydney restaurant Bécasse, and Sydney Morning Herald Good Food Guide 2009 Chef of the Year.
More Justin North recipes
Ingredients
Almond milk
250 g (9 oz) almond meal
500 ml (18 fl oz) water
800 ml (11⁄2 pints) milk
Almond nage
80 g (23⁄4 oz) unsalted butter
4 shallots, finely sliced
2 cloves garlic, finely sliced
80 g (23⁄4 oz) small button mushrooms,
finely sliced
salt and freshly ground pepper
150 ml (5 fl oz) white wine
80 g (23⁄4 oz) flaked almonds, lightly toasted
300 ml (10 fl oz) Mushroom Stock (page245)
splash Madeira
squeeze lemon juice
Preparation
To make the almond milk, put the almond meal into a mixing bowl. Put the water and milk into a saucepan and bring to the boil. Pour over the almond meal and stir well before leaving to cool. Refrigerate for 3 hours to infuse then pass through a chinois or fine sieve twice, and then pass through a muslin cloth.
To make the almond nage, heat a saucepan over a medium heat. Heat the butter and allow to foam but not colour. Add the shallots and garlic and sweat gently for 3 minutes until soft but not coloured. Add the mushrooms and season well. Sweat for another couple of minutes. Add the wine and simmer until reduced by two-thirds. Add the toasted almonds, mushroom stock and almond milk and bring to the boil. Season again then lower the heat and simmer gently for 15 minutes.
Remove from the heat and leave to cool slightly. Add the Madeira and lemon juice then tip into blender and blitz at full speed for 4 minutes until light and frothy. Pass through a chinois or fine sieve and serve
If you enjoyed this Almond nage recipe then browse more French recipes, sauce and dressing recipes and our most popular hainanese chicken rice recipe.
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| Restaurant | Book Online | Suburb | |
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Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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What rice for what dish
Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
Glossary
Semolina
Ground durum wheat, available fine, medium or coarse. Used for desserts and to make couscous.
