Organic Chicken, Poivrade artichoke & tartar butter

Transcription

1 Organic Chicken, Poivrade artichoke & tartar butter Serves 4 Ingredients organic chicken 2 whole organic chicken chicken breast with tartar 4 chicken breasts with skin 200g organic butter 60g bread crumbs 1 tbsp chopped shallot 1 tbsp chopped capers 1 tbsp chopped pickled gherkins (cornichons) 1 tbsp chopped chervil 1 tbsp chopped tarragon 1 chopped ½ clove of garlic chicken tortellini filling 60g chicken mince 30ml cream 1 egg yolk 15g white bread crumbs 30g poached chicken cubes 1 tsp tarragon pasta dough 400g 00 pasta flour 5 egg yolks Salt, pinch Egg, to paste sweet corn purée 500g sweetcorn 125ml chicken stock 75g butter Salt, to season roasted sweetcorn 1 corn on the cob Olive oil Small bunch of tarragon Sea salt, to season FOUR I 1

2 2 garlic cloves artichoke barigoule 12 poivrade artichokes 40g smoked bacon 40g carrots brunoise 40g celeriac brunoise 30g butter 10g flour 1 shallot chopped 2 cloves of garlic 350ml chicken stock 200ml white wine 2 twigs thyme and rosemary 1 bay leave Seasoning, parsley, lemon barigoule and parsley spheres 100g bariqoule purée 2.3g gluco 100g parsley purée 500ml water 2.5g algin powder chicken jus 1000ml chicken stock 150ml sherry vinegar Aberquina olive oil garnish Sweetcorn powder Parsley powder Method Organic Chicken De-bone the chickens, slicing off the breast fillets and keeping the skin intact. Remove the bones from the legs and trim away senew and small pin bones. Using a cleaver, batter the leg fillets flat and season with salt and pepper. Spread cling film on the work surface, place the de-boned chicken leg, skin down in the middle, and roll to a tight sausage, poach the chicken leg at 64C for 45 minutes. Cool and place in the fridge. The rest of the carcass is used for stock, we always remove the oyster as this is the best part. Chicken Breast with Tartar Butter First prepare the tartar butter: cream the butter and add the herbs, garnish and bread crumbs. Place in a piping bag with a round nozzle. Take the chicken breast and with your finger make a little space under the skin, carefully piping the butter under the skin until it fills the space. Repeat this with all fillets. Shape so as the butter is equally spread and refrigerate for 2 hours. Place each filled breast in a vacuum bag and seal tight. Place in a waterbath at 62C and cook for 25 minutes. Remove from bath and vacuum bag and, in a non-stick frying pan, sear the chicken, skin side down first, until golden brown. Chicken Tortellini Knead flour and egg yolks with a pinch of salt to a dough ball and vacuum pack. Leave the dough to rest in vacuum for 2 hours. Slice the poached chicken leg in small cubes, then make the farce by combining all ingredients, seasoning well. Place in a piping bag. Roll the pasta dough through a pasta machine until it is at its thinnest. Slice the pasta dough into 10x10cm sheets. To make the tortellini, lay a pasta sheet on a chopping board and pipe the chicken mixture in the centre. Brush the edges with a beaten egg and fold over to form a triangle. Cut out a semi-circle using a 10cm round dough cutter. Wrap the edges of the semi-circle around your index finger and join together with a little more beaten egg. Repeat with the remaining mixture and pasta dough. Keep the tortellini s on a dry tray dusted with polenta flour To finish boil in a big pot of water 3 minutes- then toss through some oil with seasoning SweetCorn PurÉe Place the sweetcorn in a vacuum bag and seal tight, steam on 90C 45 minutes until cooked. Boil chicken stock and add butter. When the sweetcorn is cooked, place in a blender and add the chicken and butter fondue, blitz until smooth, then pass through a very fine sieve and season, to taste. Roasted SweetCorn Slice the corn on the cob in 4 even pieces. In a non-stick pan, toast the garlic cloves, then put the corn in the pan, roast until toasty brown and flip the corn, drizzle with olive oil and season with seasalt. Place in an oven for 5 minutes at 175C. Chop a few leaves of tarragon and place on each corn. Poivrade Artichoke Barigoule Clean the artichokes by slicing 2-3cm off the top of the vegetable. With a vegetable peeler, peel the stems. Next, peel off the hard leaves of the artichoke, then place in water with a touch of vinegar (for discoloration). In a suitable pot, melt butter, add the bacon, carrots, celeriac, shallot and crushed garlic. Heat through and add the artichokes, make sure that you don t colour the vegetables. Sprinkle in the flour and keep tossing the vegetables through the pan. After 3 minutes add the wine and turn up the heat. When it boils, add the chicken stock, plus the thyme, bay leave and rosemary, bring back to the boil and let it simmer for 20 minutes. Check if the artichokes are cooked. When cooked, remove from the base. Also remove the herbs. Remove stems from half the artichokes and place the stems back in the pot. Purée the cooking juices with the vegetable garnish and pass through a sieve. Measure 100ml of this purée and set aside to cool. Add 50ml of chicken stock, zest of 1 lemon, chopped parsley to the remaining purée. Place the artichokes back in this mixture and keep warm until ready to serve. Barigoule and Parsley spheres Mix the Barigoulle purée with the gluco and check the seasoning. Repeat this with the parsley purée. Cover and cool until ready to serve. Make an algin bath by mixing the algin powder with lukewarm water until the powder has dissolved. Cool the algin until ready to serve. Prepare a bowl with cold water and a bowl with the align water. Using a small coffee spoon, scoop out some of the Barigoulle purée and carefully let it drop into the align water a very thin skin will form immediately. After 30 seconds, remove the Barigoulle drop from the align bath and rinse it in the water. Place it on the warm plate, repeat this with the parsley purée. Chicken Jus In a wide based pan reduce 100ml of vinegar to syrup. Add the chicken stock and reduce until 300ml remains. Add the remaining vinegar and let it reduce further. Scoop on the plate and drizzle drops of olive oil in the chicken jus. Assembling Place chicken on plate, place artichokes, two per plate, either side of chicken. Place slice of corn on the cob on plate. Add sweetcorn, place artichoke Barigoule around the chicken. Finish with Barigoule and parsley spears and drizzle of chicken jus. FOUR I 2

3 Turbot and Crab Serves 6 Ingredients turbot 1 x 2-3kg turbot 200ml filtered seawater Butter, lemon zest, black pepper to season crab garbure base part 1 2kg velvet crabs 3l chicken stock (infused with the turbot fish bones) 4 tomatoes 1 garlic clove base part 2 3 tomatoes, diced 1 shallot, diced ½ fennel bulb, diced Neutral oil base part 3 250ml reduced crab garbure 0.8g xantana gum 20ml arberquina olive oil crab bloody mary cannelloni filling 150g crab meat 10g diced celery 10g diced fennel 5g diced cucumber 5g diced shallot 10ml organic yoghurt 20ml crab garbure 20ml mayonnaise Seasoning cannelloni sheet 150ml tomato juice 50ml grapefruit juice 40ml celery juice 10ml cork dry gin 1g agar agar 1.6g gellan 0.8g gelatine powder Pinch of salt grilled fennel 4 x baby fennel Salt, lemon zest, olive oil to season confit fennel and purée 4 fennel bulbs Olive oil, lemon peel, pepper, seasalt 1 star anise bloody mary gel 250g tomatoes 50ml celery juice 15ml gin Tabasco, pepper, salt, lemon zest 1.2g agar agar per 100 gr mass saffron yoghurt 200ml yoghurt 25ml white wine vinegar 75ml white wine 0.3g saffron powder 0.5 x gelatine leaf Salt, to season garnish Fennel seed floret Fennel loaf Oregano top White borage bianca Sea salt flakes Method Turbot Fillet the turbot. Portion the fish in 70g steaks and brine the required amount in the filtered seawater. The rest can be stored for other use. The turbot bones need to be rinsed in streaming cold water. Crab Garbure: Base Part 1 Place chicken stock in a suitable pot and put the turbot bones in to infuse on medium heat for 25 minutes. Strain and bring the chicken/ turbot stock to the boil again, removing any protein that comes to the surface. In a large KitchenAid, place the velvet crabs and add the tomato and garlic, put the spatula of the machine in (K-shaped) and let it start FOUR I 3

4 crushing the crabs, slowly, until a mushy consistency is reached. Pour 50% of the boiling stock in and let it spin for another 2 minutes. Remove from KitchenAid and mix with the rest of the stock. Brings this to a simmer and let it infuse for 1 hour. To finish, using a large stick blender, mix again, then strain into a suitable container. Base Part 2 In a large, wide surface pot, add a few drops of oil. Bring to a high heat and fry off the tomato, fennel and onion to a mushy consistency. Add ¹ ³ of the base garbure and start reducing it. When it starts to thicken add a ladle more of base 1. Repeat until it has reduced to about 4-500ml. Pass through a very fine sieve. Base Part 3 Weigh 250ml of crab garbure and place in a blender cup. Add xantana, oil and season if needed, then blend the mix into a creamy textured mass. Sieve again and pour into a small bottle for later use. Crab Bloody Mary Cannelloni Filling Mix all ingredients together and season to taste, put in a piping bag and preserve in the fridge Cannelloni Sheet Spread a very thin layer off oil on a rectangular tray (30x40cm). Mix all ingredients together and add a small amount of salt. In a suitable pot, bring the liquids with the additives to the boil. When at boiling point, pour directly over the oiled tray and let it set you want to achieve a smooth surface. The mix will gel instantly and any movement will ripple the surface. After 15 minutes the gel should be set and can be refrigerated until use. When the sheet is set, slice a strip of 12x16cm and pipe a layer of crab on it. Then, carefully roll it up. Place in the fridge until use (covered) Grilled Fennel Trim the baby fennels taking off most of the stalks. Remove and set aside the loaf to be used for garnish. Blanche in a large pot of salted water until tender. Cool in ice water. When cool, dry the fennel and grill. Then season and sprinkle with olive oil. Finish off in a hot oven. Confit Fennel and PurÉe Put some olive oil in a small pot and add 1 star anise, lemon peel and some peppercorns. Heat for 2 minutes and set aside. Slice the fennel in a nice Brunoise and add the oil immediately after slicing. Make sure that you have perfect cubes, any trimming will be turned into a purée. When all fennel is sliced confit the fennel on a low heat until tender (but still with a bite) then set aside. Dress the trimmings like a salad by sprinkling with olive oil, squeeze of lemon and seasoning, then put in a vacuum bag and in a steam oven to cook until completely soft. In a small kitchen blender mix until smooth purée is achieved, then push through a sieve. Place into a small squeezy bottle until ready to serve. Bloody Mary Gel Roast the tomatoes at 200C until soft and nicely roasted. Place in a blender and turn into a coulis, sieve and season. Then add the celery juice, gin and the other seasoning. Add 1.2 g of agar per 100g. Mix this in and bring the whole mix to the boil, then pour into a container to let it set. When it is set push it through a sieve and whisk it into a gel. Place in squeezy bottle until ready to serve. Saffron Yoghurt Soak gelatine in cold water. In a small pot, place the white wine vinegar, wine and add the saffron. Reduce to half. Add gelatine and dissolve. Let the mixture cool down slightly, then mix in the yoghurt and season, to taste. Place yoghurt in a squeezy bottle until ready to serve. Assembling In a non-sick pan, place the turbot skin side down and fry slowly. Add a knob of butter and keep basting the fillet until the fish slowly starts to cook. Season the flesh side at the last moment. On the plate, place a nice amount of Garbure and in the middle place some confit of fennel (make sure we strain off the oil and season it) at the side of the dish we place the cannelloni and the grilled fennel. Dot the sauces around the dish and dress with the herbs, last place the turbot on the fennel confit and serve. FOUR I 4

5 Oysters with guinness, blackcurrant & hazelnut Serves 4 Ingredients Oysters 36 Helvick rock oysters raw oysters 8 large cleaned oysters oyster sorbet 400g oysters 300ml mineral water 1 gelatine leaf 42g glycerine oyster beignet 8 cleaned oysters 100ml mineral water 50g tonic 1 egg 90g flour 10g corn starch 2g baking powder oyster meringue 300ml oyster water 200ml mineral water 50ml pasteurised egg white 4 gelatine leaves blackcurrant gel 200ml blackcurrant coulis 50ml tonic 3.75g agar agar 15g sugar Salt blackcurrant tapioca 20g tapioca 100ml blackcurrant coulis 100ml water 300ml water Salt, lime zest, olive oil, to season guinness beer 100ml Guinness beer 0.2gr xantana nasturtium oil 200g nasturtium leaves 150g grapeseed oil Salt Garnish Crushed hazelnuts Little gem lettuce Sea vegetable powder Nasturtium leaves Method Helvick Oysters Open the oysters and wash in their own juices. RAW OysterS Set aside until ready to serve-see last instruction. Oyster sorbet Soak the gelatine. Warm 50ml of mineral water and dissolve the gelatine. Pace the FOUR I 5

6 rest of the ingredients in a blender and blitz. Add the gelatine at the last moment. Pour into a Pacojet cup and freeze for 24 hours. Churn sorbet 30 minutes before serving the dish. Oyster Beignet Place the oysters between a clean towel and dry. Place the mineral water, tonic and egg into a suitable mixing bowl. Whisk until smooth then mix in the corn starch, flour and baking powder until a smooth mix is created. Place into a cream whipper and charge with 1 CO2 capsules. Dust oysters with flour and pipe batter in a bowl. Using a toothpick, dip the oysters in the mixture. Deep fry until crisp and transparent in a clean oil on 180C. When done, remove from oil, season with salt and lemon zest and serve. Oyster Meringue Soak gelatine in cold water. Heat a small part of the mineral water and dissolve the gelatine. Mix in with the rest of the mineral and oyster water, then add the egg white. Pass through a fine sieve into a small cream whipper and place in the fridge. Let it set for at least 6 hours. Then charge with 2 CO2 capsules and shake well. Carefully pipe onto the plate at the last moment. BlackCurrant Gel Dissolve agar agar in the tonic and blackcurrant coulis. Add sugar, place in a suitable pot and bring to the boil, while consistently stirring. Add salt to taste and pour into container and set. When set push the set mass through a sieve and put in a small blender. Blitz until smooth, then put in a squeezy bottle until ready to serve. BlackCurrant Tapioca Add a pinch of salt to the water and bring to the boil. Add the tapioca. Let it soft boil for 10 minutes, then sieve the tapioca and add to 100ml of water and 100ml of blackcurrant coulis. Let the tapioca simmer until you see the pearls start to go transparent. When you reach this stage, pour the tapioca into a small container and add zest and oil. Let it cool and keep in the fridge ready to serve. Guinness Beer Whisk and dissolve the xantana with the Guinness. Place in a small container until ready to serve. Nasturtium Oil In a large blender place the nasturtium and grapeseed oil. Add a generous pinch of salt. Blend on high speed until you feel the oil begin to warm up. Turn off and pass through a Superbag (ultra fine filter 200 micron). The residue can be dried and powdered. Save the oil in a container and place in the fridge. Assembling On a deep edged round plate arrange 3 little gem lettuce hearts. Place a raw oyster on one and one on the plate. Sprinkle with hazelnuts and place the sorbet in the middle. Place one of the deep fried beignets on the plate and one on the lettuce, sprinkle with sea vegetable powder. Drizzle nasturtium oil on the plate and scoop some Guinness with it. Place some tapioca pearls on top of the raw oysters. Then pipe meringue on the plate. Arrange fresh nasturtium on the plate, another tuile on the pear, then another rectangle of biscuit mirliton and top with a third croustillant tuile. Scoop a spoonful of foam onto the top tuile. Set three pear matchsticks on the opposite side of the plate and rest 3 Asian pear gelée discs aside them. Pipe a swirly line of maple ice cream on the plate and serve immediately. RAW OYSTERS Open the oysters and wash in their own juices. Strain and place the oyster back into the shell. Bring blackcurrant coulis to a simmer. Add salt and pepper and dissolve the gelatine in the gravy and bring to the boil. If it thickens, taste and strain into a food container. Cool. When the gel is set, cover until needed. Put an anti-baking pan on medium heat with hazelnuts and toss until golden brown. Cover with hazelnut oil and seasalt. Place it on paper to reduce the greasiness. Add a tsp of Guinness beer to the oyster. Add ½tsp of blackcurrant gel on top. Sprinkle with toasted hazelnuts and lemon zest. Serve. FOUR I 6

7 Apricots, apple mint & white chocolate Serves 6 Ingredients apricot coulis 300g fresh apricots (no skin) 200g dried apricots 50g cardamom sugar 20ml sea buckthorn juice white chocolate, vanilla & cider parfait SPHERE 140g white chocolate 80g vanilla sugar 260ml cider 300g cream 80g caster sugar 4 egg yolks 2 gelatine leaves Zest of ½ orange white chocolate coating 600g white chocolate 150g butter 150ml cream white chocolate crumbs 100g white chocolate 45g Malt-O Maldon seasalt GRILLED apricot 8 fresh apricots zest of orange Sea salt, olive oil, sugar apricot cream 125g fresh apricots (no skin) 125g dried apricots 50ml cider 20g sugar 70g pomada apricot sorbet 700g fresh apricots 200g dried apricots 100g orange juice 320g caster sugar 30ml cider vinegar apple mint water 500ml water 200g apple mint 0.2 g mint green sosa colorant apple mint puffs 70ml apple mint water 17g ovoneve 15g sugar Apple mint powder apple mint gel 240ml apple mint water 20ml crème de menthe 20g sugar 2.4g xantana garnish Silver leaf FOUR I 7

8 Candy floss Apple mint powder Orange skin powder Marmalade flowers Method Apricot Coulis Place all ingredients in a blender and mix until smooth. Pass through a fine sieve, then fill small round half sphere molds and freeze for at least 24 hours. White Chocolate, Vanilla, Cider Parfait Sphere Whisk cream with caster sugar to yoghurt consistency. Soak gelatine, mix egg yolks, cider and vanilla sugar. Heat and whisk in a mixing bowl over soft boiling water (bain marie) until gooey and thick, then add the gelatine and white chocolate. Remove from heat, let the mixture cool. When cool fold in the cream and place in small sphere mold until half full. Place a half sphere of frozen apricot coulis in the middle and close the sphere moulds, filling the remaining space. Tap the molds on a straight surface to make sure there are no air bubbles inside. Freeze for at least 24 hours. When frozen, carefully remove the moulds and place a small toothpick in the top of the sphere. The sphere is now ready for coating. White Chocolate Coating Heat cream in a suitable pot and stir to a soft boil. Add chocolate and butter. Remove from heat. Continuously stirring, mix until all lumps are have gone and a smooth consistency is reached. Sieve and place in a tall jug so we can dip the sphere in the chocolate. Dip the sphere in one smooth movement completely coating in the white chocolate. Remove immediately and carefully let the chocolate drip off. Place the sphere onto a tray lined with grease proof paper. Place back in the freezer and let the coating firm up and set. 10 minutes before serving remove the sphere from the freezer. White Chocolate Crumbs Mix the Malt-O with melted white chocolate and work it in with your hands and fingers until you can press the mix together to small rocks. Heat a non-stick frying pan to high temperature. Under consistent movement place the white chocolate rocks into the pan, keep the pan moving and remove from heat. The rocks will lose the sharp edges and turn into smooth little stones. Then place in air tight container until ready to serve. Apricot Cream In a blender cup purée all ingredients to a very smooth mixture. Push through a fine sieve. Place the cream in a squeezy bottle and keep in the fridge until ready to use. The pomade needs 12 hours to set. Apricot Sorbet In a blender cup purée all ingredients into a very smooth mixture. Push through a fine sieve. Churn into a sorbet. GRILLED Apricot Halve apricots and toss them through some olive oil. Using a very hot griddle, grill them on the flat side until nicely marked, then place on a tray and sprinkle with sugar and zest of a fresh orange. Place in a hot oven to heat through, this will take 3-4 minutes. Finish with a small crystal of Maldon seasalt and serve with the dish. Apple Mint Water Place the water, colorant and mint leaves in a blender and blitz into a fragrant green water. Place through a fine sieve, use immediately. Apple Mint Puffs Whisk all ingredients together until stiff peaks of a meringue form. Put in a piping bag with a smooth nozzle and pipe small dots on baking paper. Dust with apple mint powder and dry the puffs in a still oven at 60C. Apple Mint Gel Whisk all ingredients together and keep whisking for 4-5 minutes. The mix will start to emulsify and turn into a gel, place in a squeezy bottle and keep cool until use. Assembling Arrange a large flat piece of candy floss in the middle of the plate. Dust the candy floss with apple mint and orange skin powder. Place the sphere in the middle with the silver atop. Dress marmalade flower on top. Dot the apple mint and apricot cream around the edge of the candy floss. The grilled apricots are presented at 2 O clock from the sphere. Crumb the white chocolate Malt-O to half past 4. Add a small scoop of apricot sorbet and finish with small apple mint puffs. FOUR I 8