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Champion at the Sydney Royal Fine Food Show 2019

Ingredients

• 5 x 7pc Yumbah Greenlip Abalone
• ½ cup Mirin
• ¼ cup Sake
• 3 tbsp Miso paste (yellow or white)
• 1 tbsp white sugar
• 1 tsp sesame oil
• Green onion, to garnish, sliced
• 1 tbsp olive oil

Method

1. Defrost abalone following defrosting guide below. Then shuck, trim, and clean. Instructions can be found below. Also clean the shells and put aside for serving.
2. Score the flat side of the abalone in a cross hatch pattern (see picture) and set aside.
3. In a small saucepan combine the Mirin and Sake, and bring to the boil for 30 seconds. Turn down to a low heat and stir in Miso paste, sugar and sesame oil. Let reduce on a low heat for 5-8 min until glaze begins to thicken. Turn off and set aside.
4. Place a pan on the lowest possible heat. Add olive oil and put abalone in pan, scored side down. Leave in the pan for 20 minutes without moving.
5. Remove abalone from the pan and dice into cubes through scored lines, then add back to the pan. Still on low heat, add the miso glaze. Stir to thoroughly mix together.
6. Increase heat if needed to help have a heavier glaze. The abalone should have a medium brown sear, with a glossy smooth finish. Spoon back into dry shell and garnish with green onions.
7. Serve immediately.

​Ingredients

• 7 x pieces Greenlip Abalone (1 7PC pack)
• 1lbs whole Pancetta, or bacon
• Yarra Valley Caviar
• Micro greens, optional

Method

1. Defrost abalone following defrosting guide below. Then shuck, trim, and clean. Instructions can be found below. Also clean the shells and put aside for serving.
2. Heat a non stick pan on high heat - do not add any oil. Once the pan is warm, add the pancetta and turn down to a medium heat. Place a heavy saucepan on top to prevent the pancetta from curling.
3. Cook for about 4 - 5 minutes each side. Take the pancetta out of the pan and let it cool. Leave the remaining pork fat in the pan, then turn heat to low.
4. In the same pan as the pork fat, add the abalone pieces flat side down. Leave for about 5 minutes until the back side is warm to touch. Turn over and cook for a further 4 minutes. There should be a slight golden color on the edge.
5. While the abalone is cooking prepare the pancetta. During cooling, the pancetta should become very crisp. Once cold, dice into small pieces and set aside.
6. Remove the abalone pieces from the pan, then thinly slice. The center of the abalone should be warm to touch with a light opaque color.
7. Place neatly back in the shell to serve, and sprinkle the crispy pancetta over the top.
8. Add a generous amount of Yarra Valley Caviar, along with the micro herbs. Serve immediately.

Only use recommended defrosting methods (see A and B below) on Yumbah frozen abalone. Thawing in HOT, WARM OR AMBIENT WATER OR IN A MICROWAVE may lead to tissue damage (meat structure breakdown). Do not cook the frozen abalone or abalone not completely defrosted.

A) Slow Thaw - Refrigerator Defrosting: (Best for all cooking methods)

Remove frozen abalone from the box and bag. Place frozen abalone with shell down on trays in the refrigerator. Defrost abalone in the refrigerator (set at 2°C to 6°C / 35°F to 43°F) for approximately 24 hours until the abalone is completely defrosted and the abalone’s core temperature is the same temperature as the refrigerator.

B) Fast Thaw - Iced Water Defrosting - (Not suitable for boiling the abalone)

Mix 10 liters (2.64 gallons) cold water, 1kg (2.2046lbs) of ice cubes and 350 grams (~12.34oz) of salt, until the water is < 3°C (37°F) and salt is dissolved. The ratio can be altered for smaller quantities - (10:1:0.350). Remove frozen abalone from plastic bag and place into icy water shell side down in a single layer for 4.5 hours, stir the water regularly. Add extra ice as required to maintain water temperature at less than 3°C (37°F) for full 4.5 hours.

Warning:

Cook and/or consume immediately after defrosting and remove any shell fragments before consumption.

Cooking Advice:

Yumbah abalone has delicate flesh and we suggest cooking at a temperature of 70°C / 148°F. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller abalone (less than 71 g / 2.5 oz).

Learn more about the award winning Yumbah Abalone by clicking here