BEETROOT QUINOA:
1. sweat shallot and garlic in a little veg oil.
2. add quinoa and sweat for 1 minute.
3. add half of beetroot juice and chicken stock and cook gently
4. stir occasionally
5. top up with remaining liquids one ladle at a time.
6. cook until tender but still retains texture.
7. finish will the vinegar, salt and a pinch of sugar.
COMPRESSED APRICOT:
1. vacuum pack all together
2. reserve for 12 hours
3. slice thin to order
LAMB RUMP:
1. trim and score fat.
2. vac pac dry and cook at 64c for 120 minutes
3. chill in ice water for 2 hour minimum.
4. re-gen at 55c
5. colour all over on plancha a la minute.
6. carve into 2 perfect cubes.
LEMON CONFIT
1. peel the skin from 2 lemons
2. remove the pith
3. cut the zest into 0.5cm dice
4. blanch 5 times in salted water and refresh
5. finally bring to the boil with 100g water and 50g sugar
6. chill and use
PARMESAN CRISPIES:
1. grate the parmesan onto a silpat mat 2. bake in the deck oven at 160 / 160c until golden and melted. approx 10 mins
3. allow to cool. 4. crumble
PUFFED RICE:
place a pan half filled with veg oil on the stove to reach 200c
1. fry wild rice for 30 secs until puffed up
2. drain
3. chop
RICE AND PARMESAN CRUMB:
1. mix and season
SPICED AUBERGINE PUREE:
1. dice the aubergine roughly and mix with the salt and cumin. allow to sit for 30 minutes.
2. dry in and cloth and then deep fry for 5 minutes.
3. blitz with the rest of the ingredients and pass.
SWEETBREADS:
1. pick down the breads to remove bulky fat and veins.
2. blanch in boiling water for 60secs only, a few at a time only!
3. refresh into ice, once completely cool, remove and pick down again.
SWEETBREAD AND SMOKED CORN BOUDIN:
1. roast the sweetbreads in small nuggets and de glaze with lemon, chill.
2. make the mousse using bread and the whites.
3. add the rest of the ingredients and check for seasoning.
4. pipe and then poach at 75oc for 30 minutes. chill
5. slice and fry to order
XERES SAUCE:
1. roast shallots and mushrooms in foaming butter until golden brown. drain
2. roast wings in oil and butter until deep golden all over, drain.
3. deglaze the pan with vinegar, reduce to a glace
4. add madeira, reduce to glace.
4. add shallots, mushrooms, and bones back to pan.
5. add stocks and simmer for 30 minutes.
6. pass and reduce to sauce consistency
6. pass through muslin and adjust seasoning with salt and sherry vinegar