Carrot ketchup:
Add all ingredients to vita prep and blend until starting to all thoroughly mix in and mixture starts to heat up. Add xanthan gum and blend until fully emulsified. Store the Ketchup in the fridge until ready for plating.
Carrot puree:
Peel carrots and place in a pan with cold water, Szechuan, sugar and salt. Cook until very soft. Remove from heat and place carrots in the vita prep while retaining the cooking liquor. Blend, if a little too thick add a little cooking liquor and take to the required consistency - the water usually starts to leach a little from the puree so adding a bit of xanthan water to bring together maybe required.
Add all ingredients to vita prep and blend until starting to all thoroughly mix in and mixture starts to heat up. Add xanthan gum and blend until fully emulsified. Store the Ketchup in the fridge until ready for plating.
Carrot foam:
Pour juice into a tall and long container. Sprinkle the soy lecithin powder on top. Cover half of the container with plastic wrap (cling film) to prevent juice from splattering all over you and the working area. Blend the soy lecithin using an immersion blender. Store the carrot juice in the fridge until ready for plating.
Remove the carrot juice from the fridge and create carrot air by blending the juice positioning an immersion blender sideways and slightly above the surface to introduce air and produce tiny bubbles. Let the carrot air rest for 1 minute before scooping it.
Baby carrots:
Peel carrots and place in vac pac pouch with other ingredients. Cook at 88°c for around 1 – 1.45hrs depending on carrot size. If not using immediately place bag into iced water, then once needed reheat at 88°c for ten minutes.
Carrot powder:
Cook carrots to puree stage then blend, spread puree onto silicon paper. Place sliced carrot on dehydrator trays and dry overnight. Using a vita prep, blend until resembling a powder. Pass through a sieve, store in air tight jar.
Red cabbage powder:
Fine slice the cabbage. Place sliced cabbage on dehydrator trays and dry overnight. Using a vita prep, blend till resulting powder. Pass through a sieve, store in air tight jar.
Xanthan water:
Add all ingredients to a vita prep and blend until all starting to thoroughly mix in and mixture starts to heat up, bottle up when finished.
Rabbit:
Break the rabbit down into portion pieces. Taking thigh, roast with a little herbs and garlic. Prep kidney and liver discarding trim, pan fry until cooked pink. Prep loin and put in vac bag, cook at 52°C for 20 minutes.
Paste both ketchups onto a plate, then both purees to give a base plate design, place over pieces of rabbit then finish with other carrot elements and finish with fine herb salad and carrot seeds. To be quite sporadic with the plating to show a little controlled chaos while using similar elements.