RAZOR CLAM WITH GARLIC AND PARSLEY

RAZOR CLAM WITH GARLIC AND PARSLEY

RAZOR CLAM WITH GARLIC AND PARSLEY serves 8 Ingredients RAZOR CLAMS 3kg razor clams 1l chicken stock 750ml white wine 2 bunches of parsley 50g thyme 10g crushed white pepper 5 banana shallots, sliced 5 garlic cloves 5 bay leaves GARLIC SOUP 800g purple garlic 3l milk 1l cream 1.5l clam stock PARSLEY PURÉE 500g parsley, freshly picked 200ml water 25ml olive oil Ultratex 4,15% Pepper PARSLEY SHARDS 200g parsley chlorophyll 500g potato, boiled 7 eggs, yolks removed 5g salt Oil PARSNIP ROOT 1kg parsnip root 100ml milk 2g salt 1 sous vide bag Method RAZOR CLAMS Start by giving the clams a good wash in cold water. Place them in a large and deep gastronorm tray. Bring the rest of the ingredients to the boil in a pan over a high heat, then pour the stock over the clams and cover the tray for 30 seconds. Remove the stock immediately and blast chill the clams. Strain the stock and reserve. GARLIC SOUP Blanch the garlic in milk twice, starting from cold to hot each time and using fresh milk. Blanch in 500ml of the cream and simmer until tender. Once cooked, strain the garlic of the cream and reserve both components. Place the blanched garlic, garlic cream, the remaining 500ml cream and the clam stock in a Thermomix and blend at 60C on high speed until smooth. Pass and reserve. When serving ensure that the soup never reaches boiling point. PARSLEY PURÉE Blanch the parsley in rapidly boiling water until tender, then remove and chill. Blend in a Thermomix on high speed with water and a drizzle of olive oil. Pass through a sieve and thicken with the ultratex to obtain a stiff fluid gel, then season to taste with salt and pepper. PARSLEY SHARDS Blend all of the ingredients in a Thermomix on high speed to get a smooth mix. Vacuum to remove the air and spread an even layer over a silpat mat ensuring you cover the entire surface. Bake in the oven at 130C for approximately 20 minutes, then remove and allow to air dry in a warm and dry area. Peel off the shards and quickly fry in a pan heated to 180C with the oil until crispy. Drain on a paper towel and season with the salt. PARSNIP ROOT Place all of the ingredients in a vacuum bag, vacuum seal and cook in a sous vide at 85C for 45 minutes or until cooked. Remove and chill in the bag. TO SERVE Plate the dish according to the image.

KOHADA

KOHADA serves 6 Ingredients 5 kohada fillets, thinly sliced NORI CRACKER 1 pkt nori sheets, blended to a fine powder 2g salt 5 eggs, yolk removed 5 sheets Vietnamese rice paper AVOCADO PURÉE 5 avocados 100ml lime juice 7g salt 1-3g green food coloring SESAME SALT 100g white sesame seeds 5g salt Method NORI CRACKER Blend the nori, salt and egg whites until light and fluffy. Brush the paste onto the Vietnamese rice paper and leave to air dry. Once dried, fry the sheets in a pan of clean smoking oil heated to 190C. AVOCADO PURÉE Remove the flesh of the avocado and blend with the lime juice, salt and a few drops of green food colouring. Store and cool quickly to prevent oxidation. SESAME SALT Toast the sesame seeds and mix with the fine salt. Set aside until required. TO SERVE Place the sliced kohada on top of the nori cracker and dot with the avocado purée. Garnish with sesame salt, sesame seed oil caviar, black radish slices and dashi vinegar. Serve. TO serve Sesame seed oil caviar Black radishes, sliced Dashi vinegar

WAGYU WITH UMAMI TEXTURES

WAGYU WITH UMAMI TEXTURES serves approx. 20 Ingredients HORSERADISH BURRATA 1 pkt burrata 56g horseradish, finely grated 2g white pepper 5g fleur de sel Chateau d estoublon olive oil JAPANESE FRUIT TOMATO 1 Japanese fruit tomato Chateau d estoublon olive oil Pepper KOMBU CURED WAGYU BEEF 3kg wagyu striploin 31 kombu strands, wiped and cut into sheets 100ml white soy WAGYU EMULSION 100ml white soy 100ml Japanese vinegar 100ml mirin 50g waygu fat 0.8g xantham gum to serve Samphire Sea fennel Sea grapes Method HORSERADISH BURRATA Drain the liquid from the burrata and carefully remove the outer skin. Roughly chop the burrata before combining it with the rest of the ingredients. Add the chateau d estoublon olive oil just before serving. JAPANESE FRUIT TOMATO Using a torch, roast the skin of the Japanese fruit tomato until black in colour. Shock in ice water, remove the skin and core. Season and compress in a vacuum sealer bag along with the olive oil. Set aside until required. KOMBU CURED WAGYU BEEF Prepare the wagyu beef in two ways: firstly, cut the wagyu beef in half. Cut one half into slices using a mandolin. Place one slice of the wagyu onto a sheet of kombu. Brush with white soy and top with another slice of the wagyu beef, followed by a sheet of kombu, repeating until all of the wagyu is stacked between layers of kombu. Place the wagyu stack into a vacuum bag and seal. Allow to infuse for approx. 40 minutes then remove from the vacuum bag. For the second method, remove the cap and fat from the wagyu and place in a vacuum bag to render the fat. Remove the wagyu from the vacuum bag, cut off the rendered fat and set the fat aside for the wagyu emulsion. Portion the wagyu into 60g pieces and compress in vacuum seal bags. Cook in a Sous Vide heated to 65C for 30 minutes. Remove and sear in a pan over a high heat on all sides. Rest before carving and serving. WAGYU EMULSION Mix all of the ingredients together apart from the xantham gum, and Sonic Prep for 3 minutes until fully incorporated. Add the xantham gum and continue blending with a metal whisk until thickened. TO serve Place the seared wagyu beef in the centre of a plate, along with the Japanese fruit tomato and the horseradsh burrata. Drape a slice of kombu cured beef over the dish and garnish with the samphire, sea fennel and sea grapes. Spoon over the wagyu emulsion and serve.

MRS POTTER S CAULIFLOWER CHEESE

MRS POTTER S CAULIFLOWER CHEESE serves 8 Ingredients TRUFFLE CHEESE SAUCE 400ml pura milk 4½ tbsp. shaved parmesan 1 tbsp. shaved gruyere 1 tbsp. thyme leaves 18g truffle, shaved Pepper 2.5g xantham gum BABY CAULIFLOWER 1 cauliflower head White peppercorn, cracked 100g French butter CEP CHIPS 1 sabarot cep, frozen CAULIFLOWER CHIPS 1 cauliflower head MUSHROOMS 5ml olive oil ½ sabarot cep, frozen 4 shimeiji mushrooms White pepper, cracked 1 tsp. French butter 1 pinch thyme Method TRUFFLE CHEESE SAUCE Place all of the ingredients, except the xantham gum, into a 500ml beaker. Using a Sonic Prep at setting 10, infuse the mixture for approximately 6 minutes. Stir in the xantham gum and leave the mixture to thicken. BABY CAULIFLOWER Cut the cauliflower into florets. Season with salt and pepper and place in a vacuum seal bag with the butter. Cook in a Sous Vide bath at 85C for 20 minutes. Remove from the bath and plunge into iced water to stop the cooking process. CEP CHIPS Slice the cep into 1.5cm slices then season with salt and place in a dehydrator set to 50C until crispy. CAULIFLOWER CHIPS Slice the cauliflower into 2mm slices using a mandolin. Leave to dry in a dehydrator set to 65C for 4 hours. MUSHROOMS Drizzle the oil in a hot pan and add the cep, searing it on all sides until nicely coloured. Add the shimeiji mushrooms and season with salt and pepper. Turn the heat down and add in the butter and thyme. Place the mushrooms on a tray lined with paper and set aside until required. TO SERVE Plate the dish according to the image.