FOIE GRAS with NORTH SEA CRAB, BLACK OLIVE & JUICE OF FERMENTED RED CABBAGE

Transcription

1 FOIE GRAS with NORTH SEA CRAB, BLACK OLIVE & JUICE OF FERMENTED RED CABBAGE

2 FOIE GRAS with NORTH SEA CRAB, BLACK OLIVE & JUICE OF FERMENTED RED CABBAGE SERVES 5 Ingredients Method LIVER 1kg liver, cleaned 80ml mac vin 20ml cognac 7g salt 7g pink rock salt ALMOND CREAM 300ml almond oil 50g egg white 45g yogurt 1 lime, juiced ALMOND MILK 500ml almond oil 100ml milk ALMONDS 5 almonds Lemon zest PEPPER OIL 5 red peppers 1l grapeseed oil CABBAGE JUICE 1 large red cabbage Xantana BLACK OLIVE 3kg black olives, pitted 200ml celeriac Black natural food colouring 13g agar Cayenne pepper, ground North sea crab 5 large crab claws Lime zest Lime juice Red pepper oil TO FINISH Purslane Sorrel Foie gras LIVER Marinate the liver in the mac vin, cognac and salt for 24 hours then vacuum pac and cook in a water bath heated to 52C for 15 minutes. Once cooked, remove the excess fat from the liver before blending into a smooth paste. Allow the paste to cool then place in a curl-shaped mould and place in the fridge to set. ALMOND CREAM Mix the egg white, yogurt and lime juice together in a bowl and slowly add the oil as you stir. Mix together with a hand blender until soft peaks begin to form. Add the salt to taste. ALMOND MILK Add the almond oil to the milk and mix together using a hand blender. Add salt to taste. ALMONDS Remove the skin from the almonds and discard. Chop the skinned almonds into small pieces and toast lightly in a pan over a low heat. Marinate them with the olive oil, salt and lemon zest. PEPPER OIL Blend the peppers with the oil and allow to steep for approx. 2 hours. CABBAGE JUICE Ferment the cabbage with the xantana and salt. Extract the juice and set aside until required. CELERIAC BROTH Clean the celeriac and pass it through a juicer to extract the juice. Bring the celeriac juice to the boil and scoop up the foam as it rises to the surface. Season with lemon juice, white vinegar and salt and mix in the xantana. CELERIAC BROTH 3 celery roots Xantana BLACK OLIVE Juice the olives with a slow juicer. Place the juice in a pan and cook for 3 minutes over a low heat. Pour the juice into a tray and place in the refrigerator to cool. Once cooled, mix again with a hand blender until smooth. Add the lemon juice, cayenne pepper and salt. North sea crab Steam the crab at 100C for eight minutes. Allow it to cool, then clean the crab claws and remove the crab meat. Season the crab meat with salt, lime zest, lime juice, pepper oil and olive oil. TO FINISH Place the curl-shaped liver onto a plate. Arrange the rest of the components around the fliver according to the image and garnish with purslane and sorrel herbs.

3 RIVER PERCH, CHLOROPHYLL OF FENNEL & GRAVY OF SHALLOT & BACON

4 RIVER PERCH, CHLOROPHYLL OF FENNEL & GRAVY OF SHALLOT & BACON SERVES 4 Ingredients Method RIVER PERCH 4 river perch SWEET AND SOUR 1l organic vinegar 660ml water 330g sugar 10 peppercorns 5 star anise 3 laurel leaves 1 whole red pepper lardo bacon 100g pork belly 100g sweet and sour FENNEL JUICE 200ml celeriac 200ml cockle juice Vermouth 1 fennel Xantana young fennel Young fennel Ice water Lime zest Baked apple 2 granny smith apples 100g beurre noisette Lime, juiced Shallot gravy 5kg shallots 3 laurel leaves 15g peppercorns 750ml vermouth 7l chicken stock 1l veal gravy Apple beurre noisette Butter Oil Sake cream 800g yogurt 200g egg whites 1 lemon, juiced 400ml sake 200ml sunflower oil 600ml milk 25g agar RIVER PERCH Fillet the river perch and remove the bone. Place the fish skin side down on an iron dish and place into the chiller. Remove the perch from the chiller and cut into the desired shape before allowing it to thaw. Hold the skin of the perch over a gas flame until crispy. Rub the perch with oil and season to taste with salt. Cook the fish for approx. three minutes in an oven heated to 120C. sweet and sour Place all of the ingredients in a pan and reduce down into a thick sauce. LARDO BACON Dice the pork belly into cubes and place them in the sweet and sour to marinate until required. FENNEL JUICE Ferment the fennel with the xantana and salt to extract the juice. Mix the fennel juice with the rest of the ingredients and season to taste with the salt. YOUNG FENNEL Cut the fennel into thin slices and place them in ice water. Remove the fennel from the ice before serving and marinate with olive oil, lime zest and salt. BAKED APPLE Cut the apple into quarters along the core. Place the apple in a vacuum bag with the lime juice. Then vacuum seal and allow to infuse for an hour. Open the bag, pour away the juice and add the beurre noisette. Vacuum seal the bag again and place into a water bath for 1 hour at 60C. Remove the apple and let it cool. Once cooled, hold the apple over a gas flame until it goes rich brown in colour. Then cut the apple into slices and reserve until required. Reserve the apple infused beurre noissete for the shallot gravy. SHALLOT GRAVY Finely slice the shallots and place them in a pan with the oil over a low heat to slowly caramelise. Add the laurel leaves and peppercorns, vermouth and chicken stock and let the mixture boil and partially reduce down. Add the veal gravy and continue reducing to 3 litres. Strain the gravy through a fine chinois. Then, place it back in the pan over a low heat and allow it to simmer with the apple beurre noisette and butter until it reaches the right consistency it should be a thick gravy. Season to taste with white vinegar.

5 RIVER PERCH, CHLOROPHYLL OF FENNEL & GRAVY OF SHALLOT & BACON Method cont. SAKE CREAM Mix the yogurt, egg whites, lemon and sake together in a bowl and slowly add the oil. Bring the milk to a boil in a pan over a medium heat, then add the agar and allow it cook for at least 1 minute. Carefully add the milk and agar mixture to the sake yogurt mixture then blend until smooth. TO FINISH Heat the lardo bacon in the shallot gravy. Serve each part according to the dish pictured.

6 PIGEON with CREAM OF GOAT S CHEESE, FOIE GRAS, pigeon HEART AND juice of KOHLR ABI

7 PIGEON with CREAM OF GOAT S CHEESE, FOIE GRAS, pigeon HEART, AND juice of KOHLRABI SERVES 4 Ingredients Method FARMER S PIGEON 2 pigeons PIGEON GRAVY 2 celery sticks 3 carrots 2 leeks Red wine Madeira Port 7.5kg pigeon carcass 7.5kg duck necks 12g salt 1 garlic bulb 1/4 thyme sprig 1/4 rosemary sprig 3 laurel leaves CELERIAC 3 celeriac Lemon CELERIAC JELLY 750g cleaned celeriac 250g cream thyme 7 g salt cayenne pepper lemon juice 500ml milk 250ml celeriac 250g celeriac purée 9g agar 35g vegetal gelatin pigeon LEG 5 shallots 100g butter 20g goose fat 120g flour 4 pigeon legs 1.5l pigeon gravy 20ml madeira, reduced 20ml port, reduced Celeriac jelly HAZELNUT PASTE 640g hazelnuts 720g celeriac purée 200ml milk Pigeon WING 4 pigeon wings Sunflower oil pigeon HEART 2 pigeon hearts 20ml sunflower oil 300ml pigeon gravy pigeon LIVER Pigeon liver, halved 10g butter Pepper Rosemary Pigeon gravy Goat s Cheese cream 450g foie gras 550ml celeriac 14g agar 200g goat s cheese White balsamic Vermouth kohlrabi blocks 1 kohlrabi, cut into 5mmx5mm cubes 100g sugar 100ml vinegar PIGEON GRAVY Start by removing the legs, wings, neck, innards and breast fillets from the pigeon, setting aside each part, including the carcass. Start to make a gravy by cutting the celery, carrots and leeks into small pieces and frying them gently in a pan. Add the red wine, madeira, port and salt and bring to the boil. Roast the pigeon bones and neck in an oven heated to 200C until brown, then place them in a pan with water and bring them to the boil over a medium heat. Skim off the foam that rises to the top of the water as it boils. Add the vegetables, madeira and port mixture to the same pan, along with all of the herbs. Allow the gravy to steep for 12 hours at 90C, then strain and reduce to a desired consistency. Season to taste with more of the Madeira and red port. FARMER S PIGEON Hold the pigeon breast fillets over a gas flame until the skin is crispy. Cook the pigeon for 13 minutes in an oven heated to 120C. Cut the breast fillet and remove the tendon and trim. Coat the fillet with some of the pigeon gravy, reserving the rest for the pigeon legs and heart. CELERIAC Clean the celeriac and pass it through a juicer to extract the juice. Bring the celeriac juice to the boil and scoop up the foam as it rises to the surface. Season with lemon juice, white aceto and salt and mix in the xantana. CELERIAC JELLY Start by making the celeriac purée. Cut the celeriac into cubes and vacuum seal with the cream and salt. Cook for 45 minutes at 100C. Purée the celeriac in a blender until smooth and season with salt, cayenne pepper and lemon juice. Bring the milk, celeriac and celeriac purée to the boil in a saucepan. Add the agar and bring to the boil for the second time for at least 1 minute. Then add the vegetal gelatin and set aside until required. pigeon LEG Chop the shallots and sauté with the butter and goose fat in a pan over a medium heat. Add the flour and lower the heat, continuing to sauté until browned. Add the pigeon legs, then stir in some of the pigeon gravy, reserving some for the pigeon wing. Bring to the boil until the mixture begins to thicken, then season with the madeira, port and the celeriac jelly. Place the mixture into silicone moulds and insert a pigeon leg bone into each and allow to set. HAZELNUT PASTE Toast the nuts then finely blend using a blender. Pour the mixture through a sieve and combine with the milk and celeriac purée. Season to taste with the cayenne pepper and salt.

8 PIGEON with CREAM OF GOAT S CHEESE, FOIE GRAS, pigeon HEART, AND juice of KOHLRABI Method cont. pigeon WING Confit the pigeon wing with the sunflower oil in an oven heated to 110C for approx. 1 hour. Allow it to cool then cut the wings to the desired size and pull out the bones. Char the wings over a gas flame until crispy and coat with olive oil and salt. pigeon HEART Cook the heart with the sunflower oil in an oven heated to 70C for 12 minutes. Cut the heart in half, then place in a pan and heat in the pigeon gravy. pigeon LIVER Fry the livers briefly with salt, pepper and rosemary. Once cooked, trim the livers to shape and heat them in the pigeon gravy. Goat s Cheese cream Mix the foie gras with 250ml of the celeriac in a Thermomix set to 50C. Remove and set aside. Place the rest of the celeriac in the Thermomix with the agar, goat s cheese, white balsamic and vermouth and mix until fully incorporated. Allow the cream to cool to form a jelly then blend until smooth. kohlrabi blocks Place the kohlrabi cubes into a pan and add the sugar and vinegar. Bring to the boil, then turn down the heat and simmer until the cubes are soft. Drain and set aside. TO SERVE Place all of the components on a dish according to the image above, serving ½ pigeon breast and ½ pigeon liver per serving.

9 WHITE BEAN CREAM, BLACK OLIVE AND TOMATO JUICE, FLAVOURED WITH LEMON WORMWOOD

10 WHITE BEAN CREAM, BLACK OLIVE AND TOMATO JUICE, FLAVOURED WITH LEMON WORMWOOD SERVES 10 Ingredients Method CELERIAC BROTH 3 celery roots Xantana WHITE BEAN PURÉE 500g white beans 750ml cream 20g bacon Thyme Red pepper oil Crème fraîche RED PEPPER OIL 1l grape seed oil 5 red peppers WHITE BEAN JELLY 900g white beans purée 750ml celeriac 2g agar Red pepper oil White bean paste OLIVE PURÉE 3kg black olives, pitted 200ml celeriac Black natural colouring 13g agar Lime juice Cayenne pepper OLIVE TERRINE 900g olive purée 750g celeriac 25g agar SWEET AND SOUR 1l organic vinegar 660ml water 330g sugar 10 peppercorns 5 star anise 3 laurel leaves 1 whole red pepper BEETS 4 red beets Peppercorns Laurel leaves 750ml beetroot juice 500ml sweet and sour TONBURI 30g tonburi 100ml celeriac 10ml ponzu 2 lemons, zested 500ml lemon juice Xantana BEET SLICES 4 young beetroot 100ml beet juice Lime juice Lime zest TOMATO SEED 4 cherry tomatoes CELERIAC BROTH Clean the celeriac and pass it through a juicer to extract the juice. Bring the celeriac juice to the boil and scoop up the foam as it rises to the surface. Season with lemon juice, white aceto and salt and mix in the xantana. WHITE BEAN PURÉE Soak the beans in water overnight. Drain and place in a vacuum bag with the cream, bacon, salt and thyme. Vacuum seal and steam for 3 hours at 100C. Once steamed, remove from the bag and blend until smooth. Season with the salt, lemon juice, red pepper oil and crème fraîche. RED PEPPER OIL Mix the oil and the peppers in a blender and allow to rest for 2 hours before pouring through a fine chinois. WHITE BEAN JELLY Cook the white bean purée, and agar for at least 1 minute in a Thermomix blender and season with red pepper oil, lemon juice and salt. OLIVE PURÉE Make juice of black olives with a slow juicer and add the, black colouring and agar. Allow to cook for approx. 3 minutes. Pour it in a tray and allow to cool in the refrigerator before transferring it back into the blender to blend until smooth. Season to taste with lime juice, cayenne pepper and salt. OLIVE TERRINE Put the olive purée, celeriac and agar in a Thermomix and blend on heat for at least 1 minute. SWEET AND SOUR Mix the ingredients together and bring to the boil in a pan over a medium heat, then allow to cool and set aside until required. BEETS Boil the beets in the beet juice with salt, peppercorns and laurel until tender. Peel the beets and put them in a vacuum bag along with the sweet and sour and marinate for 24 hours. Whip the mixture into a meringue using nitrogen. TONBURI Marinate the tonburi in the celeriac, ponzu, lemon zest and juice and mix in the xantana. Season with the olive oil. BEET SLICES Cut the beets into thin slices and keep them in beet juice with ice. Marinate them à la minute in olive oil, salt, lime juice and zest.

11 WHITE BEAN CREAM, BLACK OLIVE AND TOMATO JUICE, FLAVOURED WITH LEMON WORMWOOD Ingredients cont. Method cont. TOMATO JUICE WITH WORMWOOD 5kg ripe tomatoes 1 shallot, chopped 10 basil leaves 4 tarragon sprigs 1 garlic clove 8 black peppercorns 500ml rosé champagne Pepper Fresh lemon wormwood TO FINISH Tomato oil East Indian cherry flower and leaf Young beet leaves TOMATO SEED Cut the cherry tomatoes in half, spoon out the seeds and set aside until required. TOMATO JUICE WITH WORMWOOD Coarsely chop all of the ingredients and blend with a hand blender. Hang the mixture in a clean chinois and let it drain overnight with a bowl beneath it to collect the tomato drain. Season the juice with salt, pepper and the aceto, to taste. Then add the fresh lemon wormwood and allow it infuse until the wormwood flavour reaches the desired strength. TO FINISH Plate the dish on warm crockery, spooning the white bean cream and the black olive into the centre along with the wormwood infused tomato juice. Add a few drops of tomato oil and finish with East Indian cherry flowers and leaves and the beet leaves.