We are welcoming one of Australia’s best chefs to Launceston this week. Mark Best formerly of Marque in Sydney’s Surry Hills will be the celebrity chef for The Great Chefs Series held this Friday 6th June at Josef Chromy, working and inspiring the younger apprentices from Drysdale TasTAFE.
Mark Best has won Chef of the Year in the annual Sydney Morning Herald Good Food Guide, Restaurant of the Year in Australian Gourmet Traveller, Sydney Morning Herald, Time Out magazine and in the Restaurant and Catering Association’s Awards for Excellence. Marque also featured for three years running in the San Pellegrino & Restaurant Magazine’s-Worlds 50 Best commencing with the 2010 “Breakthrough award” & held 3 Hats in the SMH Good Food guide for 10 years running.
- 100 gm hydrated Lime powder (common builders lime)
- 5 L of filtered water
- 5 parsnips, 4-5 cm diameter at thickest part, peeled – Old School Farm
- 1 L vegetable oil, for frying
- icing sugar to dust
PARSNIP ICE CREAM
- 500 gm parsnip trimmings and pulp left over from the cones – Old School Farm
- 150 gm butter cut into small pieces – Tasmanian butter Co.
- 1 L of milk – Tasmania’s Westhaven Dairy
- 100 gm of caster sugar
- 10 egg yolks – Mt Roland Free Range Eggs
- To make the parsnip cones, using a wooden spoon, combine the lime powder and filtered water in a plastic container. Carefully place the peeled parsnips in the water, ensuring they are completely covered. Leave to soak for 3 hours. Agitate the water every 10–15 minutes as the lime powder will settle on the bottom of the container.
- Preheat the oven to 140° C. Remove the parsnips from the lime water and rinse them thoroughly with cold water. Pat dry with paper towel. Bake on a wire rack on a baking tray for 2 hours – turn the parsnips every 10–15 minutes to ensure they dry evenly on all sides.
- Once baked, cut off the top of the parsnips and scoop out all of the parsnip flesh with a small utility knife. The lime will have created a thin leathery crust. Reserve the flesh for making the ice cream.
- To make the parsnip ice cream, preheat the oven to 180°C. Put the parsnip trimmings and pulp and butter in a roasting tin and roast for 20–30 minutes until dark golden. Remove from the oven and, while still warm, pour over the milk. Cover with plastic wrap and leave in the refrigerator overnight to infuse.
- Pass the parsnip mix through a fine sieve. Check the volume of milk and, if necessary, add a little more to bring the total to 1 litre.
- Put the parsnip milk and half the sugar in a saucepan over high heat and stir to partially dissolve the sugar. The undissolved sugar will sink to the bottom of the saucepan and prevent the milk from burning. While the milk and sugar mixture is coming to the boil, whisk the egg yolks and the remaining sugar in a large bowl until well combined. Once the milk and sugar mixture has come to the boil, slowly pour half the liquid into the yolks while whisking.
- Return the yolk and milk mixture back to the saucepan, whisking constantly. Reduce the heat to medium-low. Whisk continually until the mixture reaches 80°C.
- Strain the milk through a fine sieve into a metal bowl and place over an ice bath. Whisk the ice cream base as it is cooling to allow the heat to escape and distribute the cooler liquid from the outside of the bowl into the mixture. Once fully cooled, churn in an ice cream machine following the manufacturer’s instructions.
- To serve, fill a small saucepan or deep-fryer with the oil and fry the parsnip ‘skin’ for the cones at 170°C until lightly golden.
- Dust with icing sugar and caramelise with a blowtorch to form a golden crust. To finish, top each cone with a scoop of parsnip ice cream and serve immediately.
Recipe – Mark Best
Photo sourced – Content by Claire