Broth:
-soak the kombu in the water.
-spread the bones over 2 trays lighly season, roast the bones at 230° for 20 minutes. Light golden colour wanted.
-using the big stainless steel pan, get it raging hot and splash some olive oil in the pan, add the squid giving it as much colour as possible, take out and reserve, cook the squid in 4 batches.
-cut the carrots and leek in half lengthways then slice at the angle, slice the celery at an angle, cut the garlic in half through the equator, cut the onions in half then each half into 3x3.
-In the same pan you used for the squid, roast the cut veg giving it a light golden colour, then add the tomato puree and cook out, add the button & shitake mushrooms, salt, herbs and spices. On top of that place the squid then the quail bones ensuring to deglaze the trays. Add the soaked kombu, the water and the stocks. Bring to the boil, skim and simmer for 2 hours. Pass through muslin and cool.
Pea Puree:
-Defrost bag.
Mince the peas through kitchenaid mincer. Pass through drum sieve & freeze in Pacojet canister. Churn 3 times before use, re-freezing each time.
Sweetcorn:
-Boil in salted water for 15 minutes, wrap in clingfilm and chill. Burn with a blowtorch
-shave off strips of the kernels with a sharp knife and break into chunks approx 2cm²
Black Garlic Mayonnaise:
-Puree all bar the oil in the vita mix until smooth, slowly add the oil, pass through the drum sieve. Reserve in a squeezy bottle.
Pea Powder:
Blanch 500g frozen peas in heavily salted boiling water, refresh in salted ice water, drain off and dehydrate for approx 6 hours, blitz and sieve out any big pieces.
Store in a kilner jar.
Guinea Fowl:
-Remove the legs and wings, keep for the broth,
-Remove the breasts and vacuum with a touch of olive oil
Squid:
-For the squid we order small to medium sized cleaned squid, take off the tentacles, remove the organs and the quiver from inside the squid.
-Cut the tentacles off individually, (2 per portion) and with the body cut in half, square off the ends and keep the trim for the broth, lay the squid out flat and shave off a layer to make it nice and thin. Lightly score in a crosshatch on the ‘’inside’’ of the squid. Wash both the tentacles and the bodies in ice cold water, then dry off on jay cloths.
-these will be griddled when needed then cut either in half or into 3 depending on the size, (1 piece per portion)
To Finish:
-Cook the guinea fowl in a waterbath for 20 minutes at
62 degrees, warm a little pea puree and place in a squeezy bottle, warm a little bit of the broth and serve on the side.
-once the guinea fowl has cooked, take it out of the bag and dab dry, season and brush with oil. Crisp the skin on the plancha, in a hot pan cook the squid with a little oil and seasoning.
- To plate, carve the guinea fowl in half, put dots of the pea puree on the right hand side of a bow, and a few little dots of black garlic mayo on the left, sit a couple of chunks of Sweetcorn in-between the pea, place the guinea fowl on the black garlic, and delicately place the squid, garlic flowers and pea shoots, sprinkle with a little pea powder to finish.