Raw Queenie Scallops, Celeriac and

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1 Raw Queenie Scallops, Celeriac and Tarragon PHOTOGRAPHY BY JEAN CAZALS 30 queenie scallops, roe removed and sliced width-ways Cornish sea salt Celeriac Stock 3 medium celeriac, peeled and diced 2l water Oil for cooking Celeriac Purée 2 medium celeriac 50g unsalted butter 200g water Celeriac Crisps 1 celeriac, peeled Oil for deep-frying Cornish sea salt Tarragon Oil 100g tarragon 400ml rapeseed oil, mild Pickled Celeriac and Celery 1 stick celery ¼ celeriac 100ml white wine vinegar 100ml white wine 100g sugar Celeriac Stock Heat a little oil in a pan. Add the diced celeriac and cook until nicely coloured. Add the water and bring to the boil. Reduce the heat and simmer for 20 minutes until cooked. Pass the celeriac through a sieve, returning all the juice that is produced to the saucepan with the cooking liquid. Discard the celeriac pulp. Return the pan to the stove and reduce the liquid until there is 350ml left. Celeriac Purée Dice the celeriac into small pieces. Place the butter in a pan and heat without colour. Add the celeriac and cook until soft, adding a little water if it begins to stick. Once cooked, blitz in a blender until smooth. Place in a piping bag until ready to use. FOUR I 1

2 Celeriac Crisps Peel the celeriac and slice very thinly, using a mandolin. Heat a pan of oil to 165C then add the celeriac and fry until golden. Drain, then season with Cornish sea salt. Tarragon Oil Blanch the tarragon in boiling water for 4 minutes. Squeeze out the excess water then place in a blender with the oil and blitz for 4 minutes. Strain the mixture through a muslin cloth or fine sieve then place in a plastic bottle until required. Pickled Celeriac and Celery Cut the celery and celeriac into fine strips. Place the white wine vinegar, white wine, sugar and water into a pan and bring to the boil. Remove from the heat and allow it to cool. Place the vegetables in a non metallic bowl then pour the over the pickling liquor, ensuring that they are completely submerged. Cover and allow to stand for 6 hours or overnight. To Serve Place 10 scallop halves on a plate and season with a little salt. Bring the celeriac stock to the boil, check the seasoning and spoon some over the scallops. Add a dot of celeriac purée to the centre of the plate then drizzle with tarragon oil. Place some of the pickled celery and celeriac on top of the celeriac purée then add the celeriac crisps. FOUR I 2

3 Cod, Kohlrabi, Curry and Purple Sprouting Broccoli 3kg cod, scaled, gutted, filleted, skinned and cut into 2 portions Curry Oil 400ml rapeseed oil 50g curry powder Curry Mayonnaise 4 egg yolks 400ml curry oil 1tbsp mustard White wine vinegar, to taste Curry Sauce 400g curry mayonnaise 300ml fish stock ½ Granny Smith apple ½ green chilli, seeds removed Salt to taste Kohlrabi 2 medium kohlrabi 1 medium shallot, finely diced 1 pinch saffron 150ml olive oil 100ml rapeseed oil 50ml white wine vinegar ½ lemon, juiced 200g purple sprouting broccoli 25g coriander, picked and chopped 150g Cornish sea salt Cod Completely cover the cod in salt then cover and place in the fridge for 1 hour. Wash the cod in cold water to completely remove the salt then pat dry. Cut into 6 portions and return to the fridge until ready to serve. Curry Oil Heat the oil to 65C. Add the curry powder and incorporate thoroughly. Cool, cover and leave in the fridge for 48 hours. Curry Mayonnaise Place the egg yolks, mustard and vinegar into a food processor and combine thoroughly. FOUR I 3

4 Slowly add the oil drip by drip with the processor running. Place in the fridge until required. Curry Sauce Add all the ingredients to a blender and blitz for 2 minutes. Pass through a muslin or fine sieve and set aside. Kohlrabi Sweat off the shallots and saffron for one minute. Add the olive oil, rapeseed oil, white wine vinegar and lemon juice then bring to the boil. Add the kohlrabi and cook for 2 minutes so they are still nice and crunchy. Retain the liquor for serving. Broccoli Prepare the purple sprouting broccoli by cooking it until tender in salted, boiling water. Warm some bowls. Warm the curry sauce gently, being careful not to allow it to boil. Heat some oil in a large frying pan then fry the cod for 2 minutes on each side. Place the curry sauce in the bottom of the bowl then add the cod and 4 or 5 pieces of broccoli. Mix the fresh coriander with the kohlrabi and place 4 pieces on each plate. Season with a little Cornish sea salt and drizzle some of the kohlrabi liquor around the plate, then serve. FOUR I 4

5 Ragstone Goat s Cheese, Beetroot and Walnuts Beetroot Slices 1 large beetroot, cooked 100ml Ferrel Gausch vinegar 250ml light olive oil Beetroot Syrup 3 medium beetroot, cooked and roughly diced 100g sugar 100ml white wine 100ml white wine vinegar Ragstone Mousse 270ml double cream 290g Ragstone cheese, rind removed Beetroot and Apple Chutney 250g red onions, sliced 525g beetroot, cooked and diced 125g beetroot trimmings 60g Granny Smith apples, peeled and diced 350g brown sugar 500ml cider vinegar 100ml apple juice Caramelized Walnuts 100g caster sugar 100g walnuts 200ml milk Oil for deep- frying Deep Fried Ragstone 300g Ragstone cheese, 2 x 25g per serving 250g panko breadcrumbs 2 whole eggs, beaten Flour Oil for deep-frying 1 punnet of mustard and cress for garnish Beetroot Slices Slice the beetroot thinly using a mandolin. Make a vinaigrette with the oil and vinegar. Submerge the beetroot in the vinaigrette completely then cover and leave for 24 hours. Beetroot Syrup Place all the ingredients except the beetroot into a pan and bring to the boil. Add the beetroot and reduce until the mixture reaches a syrupy consistency. Place in a blender and blitz for 4 minutes until smooth. Cool and place in a plastic bottle. FOUR I 5

6 Ragstone Mousse Place the ingredients in a pan and heat to 70C. Pour into a blender and blitz for 4 minutes until the texture is creamy. Beetroot and Apple Chutney Sweat the red onions for 2 minutes then add the sugar, cider vinegar and apple juice. Cook until the liquid has reduced to a syrupy consistency. Add the diced beetroot, beetroot trimmings and cook out for 10 minutes. Add the diced apple, cool and place in an airtight container in the fridge until required. Caramelized Walnuts Place the milk and the walnuts into a saucepan and bring to the boil. Cool slightly and then peel the skin from the walnuts. Heat the oil in the deep fryer to 180C. Place the walnuts, sugar and water in a separate pan and heat until the liquid reaches 111C measured with a sugar thermometer. Remove the walnuts and deep-fry until golden brown. Drain and cool. Store in an airtight container until required. Deep Fried Ragstone Heat the oil in a deep fat fryer to 200C. Cut the cheese into 25g slices. Prepare each piece by passing them through the flour, egg and breadcrumbs. Fry for 1-2 minutes until golden. Place a slice of the cooked beetroot on each dish with a teaspoonful of the beetroot and apple chutney. Add a good dot of the beetroot syrup, a tablespoonful of the cheese mousse and three of the caramelized walnuts. Finally place the deep-fried Ragstone slices on top of the mousse and finish with a few pieces of mustard and cress. FOUR I 6

7 Blood Orange Curd, Rhubarb and Crumble Blood Orange Curd 100ml blood orange juice ½ blood orange zest 340g unsalted butter, diced 3.6g agar agar 250g whole eggs 250g caster sugar Tea Reduction 5 orange flavoured tea bags 1l water Tea Sabayon 30ml tea reduction 5ml cider brandy 2 egg yolks 40ml water 10g caster sugar Crumble mix 100g Demerara sugar 200g plain flour 40 g porridge oats 80g unsalted butter 40g caster sugar Rhubarb 3 sticks rhubarb, sliced lengthways into 1cm pieces 100g caster sugar 8 blood oranges, divided into segments Icing sugar for dusting Blood Orange Curd Prepare 3cm x 4cm moulds. Bring the blood orange juice, agar agar and zest to the boil and continue for 2 minutes, whisking continuously to make sure the agar agar has thoroughly dissolved. Whisk the eggs and sugar together then add the orange juice mixture and heat to 78C. Place in a blender and slowly add the butter until it incorporates thoroughly. Place into moulds and chill. Tea Reduction Bring the water to the boil. Add the teabags and brew for 4 minutes. Pass through a sieve and reduce by ¾ to give an intense flavoured reduction. Set aside to use later for the sabayon. Tea Sabayon To make the sabayon, whisk the eggs and water together in a Kitchen Aid. Use a cooks blowtorch to cook the eggs gently. Add the sugar, tea reduction and brandy and mix to incorporate. Crumble mix Heat the oven to 180C. Rub all the ingredients together in a bowl. Tip the mixture onto a baking sheet and place in the oven for 20 minutes, stirring occasionally, until golden. Store in an airtight container. Rhubarb Bring the sugar and water to the boil in a pan. Reduce the heat and cook the rhubarb for 3 minutes until tender but firm. Remove the orange curds from the moulds and place on dishes. Dust with icing sugar then glaze using cooks blowtorch. Place the orange segments and slices of rhubarb next to the curds then spoon over the tea sabayon and sprinkle with crumble mix. FOUR I 7

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