Bean & Banana Lemon
Thyme Curry with
Wok-Seared Ahi Tuna and
Lemon Sage Mascarpone

Lemon Thyme Curry Sauce

Toast :

1/3 c	fennel seed
1/3 c	coriander seed
1/3 c	cumin seed
Add to below and sweat:
1 c	salted butter
4 liters	mirepoix
1 liter	dried coconut
1/4 c	chili powder
1 c	curry powder
2 tbsp	crushed red chilies
3 tbsp	cinnamon
1 c	chopped garlic
Bring to boil and simmer for 30 minutes:
6 liters	fish stock
6	lemons, juice and zest
2	bunches of lemon thyme
Add flavoured fish stock to mirepoix and seeds add and reduce by 25%:
1 liter	mango chutney
2 c	brown sugar
2 liters	cream
Before serving sprinkle with marsala and freshly stripped lemon thyme
Bean and Banana Lemon Thyme Curry Yield: 15 Liters Cooking time: approx. 20 minutes with 45.000 BTU wok Prep time: 1 hour Sear at high heat: Garlic and Lemon Thyme infused Canola Oil 3 liters chopped red peppers 3 liters chopped red peppers 2 liters chopped red onions 1 c chopped garlic 1 c chopped ginger 10 bananas, chopped Add: 8 liters Lemon Thyme Curry sauce (see above recipe) 4 liters cooked black beans 3 liters cooked rice beans Cook for 10 minutes to round flavours   Lemon Sage Mascarpone 2*500 grs Marscapone cheese 1 kg goat cheese Lemon Sage Pesto 1/2 c Parmesan cheese 1/4 c Olive Oil 2 bunches Lemon or Golden Sage 2 lemon, zested 1 clove of garlic Toasted salt and pepper Wet Marsala Yield: 3 cups Prep time: 10 minutes 1/2 c chopped fresh ginger 2 bunches fresh cilantro 1/2 c chopped garlic Process until smooth Wok-seared Ahi Tuna Soya sauce + oil + fresh chilies Clarified butter + sesame oil Ahi Tuna Presentation: Grilled and Rolled Pappadam Curry Sliver of Ahi Tuna Mascarpone Fresh herbs Coulis By: Chefs Mark van der Pas & Paul Bedard, Tulips and Maple, Ottawa, Ontario http://www.tulipsandmaple.com