FOR THE YUKON MASH ( 20g A PORTI0N )
Wash the pots well in cold water and place into the pan with the 2 LTR water & 20g salt, bring to a simmer then cook for approx 35 -40 mins at a slow simmer till they are just tender, drain the potatoes and pass through the moulis / ricer with the butter. Place into a pan, add the crème fraiche and then enough of the warm milk to bring it back, fold in well then add 4g salt, check the seasoning and pass through a fine sieve, check the seasoning once more and make sure that its smooth and emulsified.
TO FINISH THE YEASTED MASH
Warm the mash add the yeast and then the warm milk to bring it back.
BAKED ROSCOFF ONION
Roll the onions un-peeled in olive oil and then the sugar, salt and bake these on a wire tray for 45-55 mins till baked. Then leave to cool, cut in half from top to root then caramelize on the stove till very dark, keep in the skins.
DRIED BAKED ROSCOFF FOR POWDER
Peel the baked onions and then cut in half and then slice as Lyonnais onions thinly, place into a bowl and season with the salt, sugar, thyme, lay these out onto greaseproof spreading them out so they are thinly layered, place onto drying trays to dry for 3-4 hours at 80c. Then place into the grinder to make a fine powder.
TOASTED BREAD SOUP
Dice up the bread and colour till nicely toasted in the oven at 180c making sure that they are evenly colored then place all the above together in a pot, bring to a simmer and reduce by ½ till a good flavor is reached, Then chill in a ice bath and then vac pac, store in the freezer at a horizontal position , when the soup is frozen, take it out of the bag and drain on a muslin cloth, while it thaws it will become clear.
SCALLOP ROE POWDER
Place the roe into the simmering stock and then take off the heat leaving to cool, then drain and dry on a tray in the fridge, then place into the dehydrator at 65c for 4-5 hrs till dry, then once dry grind to a powder.
DRIED RYE BREAD CRUMBS
Toast this in a hot oven at 170c until very toasted and almost dark, then dry these out at 65c for 2-3 hrs till dry and crisp, then blend these to a coarse crumb…
FERMENTING THE GRAINS FIRST
Soak the grains and water together for 12 hours, then add the buttermilk and soak for a further 12 hours all at room temp, then drain off and keep the liquid, then follow the recipe below to cook them.
COOKED MALT FLAKES AND WHOLE MALT
Place the pulses into a pan of cold water and bring to a simmer, skim off scum & drain the pulses, rinse under cold water so they are washed & cold, place them back into the pan with the fermented liquid and then top with water & bring to a simmer. Skim any scum off & add the vegetables, herbs and smoked bacon. Cook the pulses till tender approx 60 mins at a slow simmer. Once they are cooked and soft add the salt, leave them to cool in the liquor and vegetables, place in the do not use for a day so the pulses take on more flavor. All the pulses must be cooked the day before they are used so they take on the flavor of the aromats and vegetables.
FINISHING THE GRAINS
Heat the grains in the cooking liquor and whey, add the crème fraiche, then reduce till thick, add the butter & miso, add a squeeze lemon juice. Make sure that it’s nicely seasoned.
VEAL OSSO BUCCO
Place the veal into the water, salt and vinegar mix and brine for 5 hours, heat the oven to 80c with 30% humidity, drain the shanks and sous vide with ½ bulb garlic bashed in each with 150ml veal jus, 10g thyme and 2 bay leaves, sous vide these on full and then cook these at 80c for 20 hrs, once cooked then drain and pass off all the juice that comes out, bring to a low simmer and skim off any scum, pass through a fine sieve. Remove the meat from the bone and then also remove the fat from the meat, break this into small portion pieces approx. 2cm big and then chill, once chilled then place into small sous vide bags with the stock 10 portions per bag.
SEASONED BROWN BUTTER 1/ 4 RECIPE
Place the butter onto heat with the garlic and turn to a nut brown, then add all the herbs and leave to infuse for 8 hrs in a warm place, then pass keeping all the sediment. Leave in a warm place.
ONION SABLE 1/3 RECIPE
Simmer butter, sliced onions, bay,thyme and sugar on a low heat for 2 hrs, then strain the butter and reserve the onions, measure out 100g of liquid.
Mix all the other ingredients to form a dough then roll out the dough to 1cm thickness, then place on a non stick sheet and bake at 175c, this will then be crumbled over the dish.