GARDEN BEETROOT. Serves 10 PHOTOGRAPHY BY JEAN CAZALS FOUR I 1

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1 GARDEN BEETROOT TERRINE and Horseradish sorbet Serves 10 Ingredients BEETROOT Terrine 400g large ruby beetroots, peeled and sliced ½cm thick 750ml ruby port 400g beetroot juice 30ml Cabernet Sauvignon vinegar 30ml balsamic vinegar 8g salt 1 pinch ground black pepper 9g agar agar beetroot garnish 5 baby ruby beetroot, steamed and peeled 5 baby golden beetroot, steamed and peeled 5 baby candy beetroot, steamed and peeled 30ml extra virgin olive oil 10ml chardonnay vinegar 1 pinch caster sugar Salt and pepper, to taste horseradish sorbet 125g caster sugar 140ml water 70ml liquid glucose 325g crème fraîche 175g natural yoghurt 110g creamed horseradish 5g salt FOUR I 1

2 10ml lemon juice Cayenne pepper, to taste horseradish purée 130g creamed horseradish 90g crème fraiche 4g salt 3g caster sugar 5ml lemon juice Cayenne pepper to taste pickled beetroot 2 baby candy beetroot, peeled and sliced 1mm 10g white wine vinegar 4g caster sugar 1 pinch salt 1 tsp extra virgin olive oil BEETROOT Terrine Vacuum pack the beetroot slices and steam for 20 minutes or until tender. Once cooled, trim the slices to fit into the terrine mould (130mm x 110mm x 60mm deep) with a gap of 1cm visible from the edge of the terrine. Turn these out neatly onto a tray, ready to set with the jelly. In a large saucepan, reduce the port by half and add the beetroot juice, vinegars and seasoning. Bring back to a simmer and whisk in the agar agar. Bring back to the boil, take off the heat and pass through a fine sieve. Set a small tester in the fridge to check the seasoning and texture of the set jelly. Adjust the seasoning if needed and use immediately, keeping the jelly hot as you build the terrine. Pour ¾cm of the warm jelly into your terrine mould. Allow the jelly to begin to set, then add the first layer of beetroot slices. Repeat with the remaining slices and enough jelly to cover the final layer of beetroot by 5mm. Reserve the leftover jelly to make the purée. Make sure the jelly doesn t completely set between the layers or your terrine will fall apart when you try and slice it. Once the terrine has set firm, turn it out by using a large flat fish slice to push the terrine away from the edge of the mould, gently releasing it. Slice the terrine about 1cm thick and place on a tray and cover with cling film. Reserve in the fridge until needed. beetroot purée With the remaining beetroot jelly, leave it to set firm and purée in a blender until smooth. Pass through a muslin cloth and reserve until required. beetroot garnish Portion the beetroots in a mixture of halves, quarters or slices and keep in separate bowls. Mix the remaining ingredients in a separate bowl and evenly distribute between the 3 bowls. Mix thoroughly, taste and adjust the seasoning if required. horseradish sorbet Place the sugar, water and glucose in a heavy-bottom pan and bring to the boil, before leaving to cool slightly. Add the remaining ingredients and churn in an ice cream machine. Keep in a freezer until required. horseradish purée Place all the ingredients in a blender and purée until smooth. pickled beetroot In a large bowl, mix all ingredients together and leave to marinade for a minimum of 30 minutes. To serve Place the terrine slice in the middle of the plate, placing the other garnishes neatly around. Finish with a quenelle of horseradish sorbet. Dress the plate with micro herbs and edible flowers. FOUR I 2

3 ASSIETTE OF PORK Serves 4 SLOW COOKED pork belly 500g suckling pig, belly skin on, ribs removed 4g sea salt 10g fresh lemongrass, bruised and chopped 1g ground white pepper 2g Chinese Five-spice powder 2 cloves garlic, peeled, crushed 20g fresh ginger, peeled, chopped 5g red chilli, deseeded, chopped Braised Pigs Cheeks 300g pigs cheeks, skin on, excess sinew removed 3g salt 2 pinches ground black pepper Apple Purée 2 large Braeburn apples, peeled, cored, cut in to 5cm pieces 1 large Granny Smith apple, peeled, cored cut in to 5cm pieces White Onion purée 800g white onions, peeled, finely sliced 4g salt 1g Cayenne pepper 60ml extra virgin olive oil Lemon juice, to taste cabbage and bacon 150g Savoy cabbage, stem removed, 5mm julienne 5g unsalted butter, 1g garlic, sliced; gently warmed together for 10 minutes and strained 20g smoked bacon lardons, blanched and refreshed Pig Jus 2kg diced pig shoulder, 2 inch dice 50g oil sunflower 50g butter unsalted 150g mushroom button, sliced 800g brown chicken stock, reduced to 300g 40g double cream 150g white wine, reduced by half 1g arrowroot Roast rack of suckling pig 2 rack of suckling pig, 9 bones, French trimmed, skin scored 5mm 2g salt 2 tbsp sunflower oil FOUR I 3

4 Slow Cooked Pork Belly Excluding the salt, place all the ingredients into a food processor and pulse until you have a coarse paste. Season both sides of the belly with the salt and then rub the marinade into the flesh side of the belly. Cover with cling film and allow to marinate on a tray for 12 hours in the fridge. Pre-heat a water bath or steam oven to 70C. Remove the marinade from the pork belly, using a spoon to scrape the flesh clean and vacuum pac the pork belly on full pressure. Cook in the water bath or steam oven for hours. Remove from the water bath and allow to cool at room temperature for 30 minutes. Reserve in the fridge, pressed between 2 oven trays with a weight on top. Braised Pigs Cheeks Place the pigs cheeks on a tray, flesh side up, and season. Vacuum pac and cook in a water bath or steam oven at 70C for 10 hours. Once cooked, allow to cool at room temperature before portioning and refrigerating. Braised Pigs Shoulder Place the pigs shoulder on a tray flesh side up and season. Vacuum pac the shoulder and cook in a water bath or steam oven at 70C for 10 hours. Once cooked, allow to cool at room temperature before portioning and refrigerating. Apple Purée Vacuum pack the apple pieces on full pressure in a vacuum pac bag and cook in a large pan of simmering water or steamer for 8-10 minutes until soft. Drain the apples and reserve any juices. Purée the cooked apples in a blender until smooth, using some of the reserved cooking juices to achieve the desired consistency. Pour into a container and cool down as quickly as possible. Reserve in the fridge. White Onion purèe For the Onion and garlic purèe: In a large, covered heavy based saucepan, on a medium heat, sweat the onions with the seasoning in the olive oil for 30 minutes. Do not colour. Stir from time to time. Remove the lid from the pan and continue to cook for 30 minutes until ² ³ of the moisture has been evaporated and the onions are totally soft. Strain the cooked onions through a colander and reserve the juices. Purée the onions in a blender until smooth, adding a little of the cooking juices to achieve the desired texture. Taste and adjust the seasoning if required, pour in to a container and reserve in the fridge. For the cabbage: Blanch the cabbage in plenty of boiling salted water for 2 minutes until just tender, strain in to a colander and mix the cabbage with the garlic infused butter and blast chill. Pig Jus In a large heavy roasting tray over a high heat caramelise the meat in the oil for 10 minutes. Add the butter and continue to cook until the pork is golden brown 5 minutes. Strain the pork through a colander and reserve. In a large sauté pan over a medium heat caramelise the sliced mushrooms in the butter until golden 8 minutes. In a large sauce pan over a high heat bring the brown chicken stock, double cream and white wine to the boil. Add the mushrooms and ² ³ of the caramelised pig shoulder to the stock and cream pan. Bring to the boil, skim and simmer for 20 minutes. Strain through a colander into a clean sauce pan. Add the reserved ¹ ³ of the caramelised pig shoulder and simmer for 10 minutes. Taste for seasoning and adjust. Mix the arrowroot with 50g of water and whisk into the sauce to thicken. Strain through a colander and then through a fine chinois. Refrigerate until needed. Roast rack of suckling pig Preheat your oven to 70 degrees. Season the pig racks with the salt. In a large nonstick frying pan on a medium heat, sear the rack in the oil, skin side down for 8 minutes until golden and the crackling has formed. Transfer to an oven tray and cook in the oven until an internal temperature of 56 degrees is achieved. Remove from the oven and allow to rest in a warm area. To finish and serve Preheat the oven to 150C. Cut the belly in to rectangles 3cm x 5cm and score the skin at 3mm intervals. In a not stick frying pan over a low heat, slowly caramelise the belly pieces, skin side down in 1tbsp of sunflower oil till an even golden colour. Transfer to a tray to be reheated in the oven. Remove the cooked and cooled meat from the bags and remove any gelatinised cooking juices. Score the skin of the cheek and shoulder at 3mm intervals and brown in the non-stick pan over a medium heat until golden and the skin is crisp. Slice the cheek into 2cm slices and place on the tray along with the coloured belly pieces. Reheat the onion purèe and pig jus separately. In a small pan on a medium heat, reheat the cabbage mixed with the bacon an emulsion of 50g water and 5g butter with a pinch of seasoning. Slice the Black pudding into 2cm discs and pan fry on a medium heat in a little foaming butter for 1 minute per side. Reheat all the meat in the oven and carve the pig racks in to individual cutlets. Place the drained cabbage and bacon in the centre of the plates. Top with the carved rack and place the cheek, belly and black pudding around the cabbage. Spoon the onion and apple purèes on to the plates and spoon the pig jus sauce over the meat. FOUR I 4

5 CITRUS THEME with lemon butterscotch sauce Serves 4 Ingredients Lemon Cream Disc 270g eggs, whole, medium 110g caster sugar 75ml lemon luice 10g lemon zest, finely grated 75ml whipping cream 75ml double cream 55g cocoa butter, melted Sable biscuit 175g butter, unsalted, softened 85g icing sugar 2 egg yolks 2 tbsp whipping cream 1 tsp vanilla syrup 250g plain flour and 1 pinch baking powder, sieved together 1 pinch salt, finely ground Lemon butterscotch sauce 180ml (40% fat) whipping cream, heated 20ml water 75ml liquid glucose 150g caster sugar 73ml lemon juice, freshly squeezed, heated 5g lemon zest For the Lemon cream disc In a large bowl, whisk the eggs, sugar, lemon juice and zest. In a medium-sized saucepan, bring the whipping and double cream to the boil. Whisk egg mixture into the cream. Pour the mixture back into the pan and bring to a gentle simmer, stirring constantly until it reaches 80C. Leave to cool, slightly, and thicken, before pouring into four 6cm diameter ring moulds. Leave to cool in the fridge before freezing overnight. Demould the lemon cream discs, melt the cocoa butter to 45C and dip the lemon cream discs into FOUR I 5

6 the butter using a long skewer. Place onto a tray lined with greaseproof paper and leave to harden, before storing in the freezer until needed. Sable biscuit In a large bowl, cream the butter and icing sugar until it reaches a smooth consistency. In a separate bowl, mix the yolks, cream and vanilla. Add ¼ of the yolk mix into the butter, along with ¼ of the flour and baking powder. Repeat until all the egg and flour is incorporated. Work the ingredients together with your fingertips, untill you obtain a crumbly, sandy texture. Using the palms of your hands, work the dough into a ball. Flatten into a disc, cover with cling film and refrigerate for at least 2 hours. Once chilled, roll out to a thickness of 2mm, place onto greaseproof paper and cut out into 7cm discs. Cook in a preheated oven at 180C for 8-10 minutes or until golden and reserve on a cooling rack until needed. LEMON Butterscotch sauce In a medium sized pan, bring the whipping cream to the boil. Meanwhile, in a separate pan, bring the sugar, water and glucose to a blond caramel. Pour the heated lemon juice and zest on top of the caramel, followed gently by the heated cream. Stir well and bring back to the boil for 1 minute. Leave to cool. To Serve On a large round plate, place a swirl of the butterscotch sauce and the sable disc in the centre of the plate. Top with the frozen lemon cream disc. Suggested garnish: lemon sorbet, grapefruit segments and lemon marshmallows. FOUR I 6

7 painters PALETTE of ice cream and sorbets Serves 1 Ingredients plain mixture 55g unsalted butter, room temperature 55g icing sugar, sieved 3gg egg whites, room temperature 70g plain flour, sieved Chocolate mixture 55g unsalted butter, room temperature 55g icing sugar, sieved 3 egg whites, room temperature 55g plain flour, sieved 15g cocoa powder the Palette In a large bowl, cream the softened butter with the sieved icing sugar. Add ¹ ³ of the egg whites and mix until smooth. Add ½ the sieved flour and mix again until smooth. Repeat with the remaining egg white and flour. Repeat the process for the chocolate mixture, keeping both separate. Using a wood effect decorators tool, spread the chocolate mixture 2mm thick onto a silicone mat-lined baking tray. Using a palette knife, spread the plain mixture 2mm thick over the chocolate mixture using a painters palette stencil and bake in the oven for 4-6 minutes, until it starts to turn a light brown. Remove from the oven and allow to cool. To Serve Top the cooled palette biscuits with quenelles or scoops of your choice of ice creams and sorbets. Garnish with a pulled sugar paint brush. FOUR I 7