Shiok Lobster Terrine, Spheres, and Gazpacho

Ingredients

Gazpacho

Vegetables required for Gazpacho
Cherry tomatoes
Leeks
Zucchini
Red capsicum

Shiok Lobster Terrine with Shiok Mayo on a crostini

Shiok Lobster Terrine
Shiok lobster
Plant-based pork
Distilled water
Potato starch
Vegan worcester sauce
Garlic powder
Onion powder
Celery salt
Salt
Sugar

Shiok Mayo
Vegan mayo
Shiok lobster flavouring

Crostini
Multigrain bread

Shiok Spheres

Sphere solution

Using a handheld blender, blend vegetable stock with calcium lactate and xanthan gum.
Leave solution overnight to rest so bubbles escape.
Using a spoon, remove remaining bubbles.
Stir in Shiok flavour.
For large spheres, pour solution into spherical moulds to form 7ml spheres.
For caviar moulds, pour solution into caviar moulds to form 0.75ml spheres.
Leave filled mould in freezer until solution is frozen.

Alginate bath

Using a handheld blender, blend distilled water with sodium alginate.
Leave solution overnight to rest so bubbles escape.

Large Spheres Spherification

Place frozen spheres into alginate bath for 9 minutes.
Ensure alginate solution covers the spheres.
Using spherification spoon, remove after 9 minutes and transfer into distilled water bath until spheres are fully thawed.
Using spherification spoon, remove spheres from distilled water bath.
Transfer to spoon to serve

Caviar Spheres Spherification

Place frozen spheres into alginate bath for 3 minutes.

Instructions

Gazpacho

Preheat the oven at 200°C.
Cut leeks, zucchini and red capsicum.
Place cherry tomatoes, zucchini and red capsicum on oven tray lined with baking paper. Coat the vegetables with olive oil (about 30ml). Bake them for about 12-13 minutes such that tomatoes skin can be easily removed.
After that, allow the tray to cool down and add the roasted vegetables in the grinder.
Place leeks on the baking tray and coat with the olive oil. Place the tray in oven at 200°C for about 4 minutes.
Add leeks and Worcestershire Sauce (2-3 drops).
Grind all the vegetables to a very fine paste.

Shiok Lobster Terrine with Shiok Mayo on a Crostini

Shiok Lobster Terrine

Mix plant-based pork with distilled water. Leave for 20 minutes.
Mince plant-based pork.
Mix with all other ingredients except Shiok lobster.
Lay terrine flat on a plate.
Steam terrine for 20 minutes.
Leave terrine to cool.
Mix in Shiok Lobster.
Shape terrine using moulds to form cubes of 7g.

Shiok Mayo

Mix Vegan Kewpie mayo with Shiok Lobster flavouring.

Crostini

Roll multigrain bread thinly using a rolling pin to 2mm thick.
Dehydrate in drying oven at 60°C overnight.