Adam Smith
On the menu at Woven
Beef jus
Roast the beef trim (1) in the dripping (1)
Remove from the pan and drain the fat
Add the fat back to the pan and caramelise the heads of garlic
Add the thyme, shallot, mushrooms (1) and Malden salt, caramelise these too
Deglaze the pan with the port and the red wine, reducing to a syrup
Add the reduced beef stock and the raw mushrooms (2) and simmer with the salt aged beef trim (1)
Separately caramelise the trim (2) with the dripping (2) and add to the sauce with the remaining ingredients to infuse for a further 30 minutes before passing
Season with salt and sherry vinegar
For service finish with the diced tendon and diced tarragon
Roast bone marrow cream
Roast the bone marrow at 175oc until deep golden brown
Warm the marrow, milk and cream together (including the bones)
Remove the bones and place mix into a vitaprep
Add the potato, blend, pass and season
Place 200g into a small espuma gun, add one gas and keep warm
Shallot puree
Cook shallots and garlic in a pan with the butter until deep golden in colour
Add cream, bring to the boil and simmer
Blend when at the correct consistency, season, pass, check, store
Parsley & garlic puree
Bring the garlic to the boil 7 times in fresh cold water
In a separate pan, blanch the parsley in boiling salted water with the bicarb
Blend the two together in the vitamix with a small amount of warm cream and milk to the desired consistency
Once smooth, check seasoning, pass and chill
Quince puree
Add all to a pan and cook out until soft and syrupy
Blitz, pass, store
Potato crisps
Pre heat over at 175'c
Wash and peel the potatoes
Thinly slice around 2mm thick
Cut out to your desired shape
Brush with the vegetable oil on both sides and lightly season with salt
Take 2 heavy baking trays, place greaseproof paper on one try and place the potatoes on the top, cover with another layer of baking paper and place the second try on the top
Bake at 175oc for 12-15 minutes until golden brown and crispy
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