LOBSTER Yellow Indian curry butter, Earl Grey gel, cauliflower custard, lobster foam and coconut pudding Photography by Christian Steel Serves 10 INGREDIENTS Lobster Meat 3 whole lobsters, tail and knuckle removed Yellow Indian curry butter 6¼ oz yellow onion, sliced 8¾ oz yellow tomato, diced ½ oz tamarind ¼ oz tumeric ½ tsp sweet curry powder 2¼ oz carrot juice 2¾ oz butternut juice 3¼ oz apple juice 1¾ oz pineapple juice ¼ tsp fennel seed ¼ tsp allspice ¼ tsp coriander ¼ tsp cardamom Long pepper, to taste ¹/ ³ tsp cinnamon ¾ oz butter Earl Grey Gel 9¼ oz earl grey tea, cold steep 1¹/8 oz sugar, to taste ¹/8 tsp citric acid ¹/ ³ tsp agar agar ¹/8 tsp gellan gum Cauliflower custard 10½ oz vanilla seasoned 1/2 and 1/2 4¼ oz blanched cauliflower ³/8 oz sugar ³/8 oz salt 0.075oz iota carrageenan 0.025oz kappa 0.0025oz xanthan gum Lobster Foam 10½ oz reduced lobster stock 0.1oz salt ³/8 oz lemon juice ³/8 oz gellan gum Indian Crack Rock 1¾ oz ghee or brown butter FOUR I 1
1½ oz fried raisins 1½ oz fried pinenuts 1½ oz freeze dried yogurt chips 1½ oz puffed wild rice 7 /8 oz tapioca Maltodextrin, to taste Coconut pudding 2½ oz coconut water 5¼ oz coconut milk powder ½ oz simple syrup Grapefruit vinaigrette 1¾ oz pink grapefruit juice ¹/8 tsp fennel seed 0.0175oz sugar ¹/8 tsp salt ¹/8 tsp saffron 0.0175oz yellow mustard 0.0175oz green cardamom 0.0175oz fenugreek ¹/8 tsp coriander seed 7 /8 oz ghee To serve Bergamot flowers Cilantro leaves Mustard flowers METHOD Yellow Indian curry butter Sauté the onions, tomatoes, and spices until fragrant. Deglaze the pan with the juices. Simmer until reduced by half. Purée and pass through a chinois, then add the butter. Season to taste with salt and reserve until required. Earl Grey Gel Blend all of the ingredients together and bring to the boil in a pan over a medium heat. Then, pour into a container to chill. Once chilled, cut into small dice. Cauliflower custard Blend all the ingredients together and boil in a pan over a medium heat. Pass through a chinois and then place into a small bowl to chill over ice. Lobster Foam Blend all of the ingredinets and boil in a pan over a medium heat. Pass through a chinois and place into an ISI container and charge with 3 cream chargers. Reserve in a hot water bath until required. Indian Crack Rock Combine all of the ingredients and compress in vacuum bag, then chill and separate into portions. Coconut pudding Blend all of the ingredients in a blender until smooth. Then, pass through a chinois and store in a piping bag until required. Grapefruit vinaigrette Combine ingredients bring to 200F, remove from heat, then steep for 20 minutes. Strain and reserve until required. Lobster Meat Poach the lobster tail and knuckle in the grapefruit. Reserve until required. To serve Arrange all of the components around the plate in a circular formation, like numbers on a clock. Start with 2 half dollar-sized pools of curry sauce and continue by adding: 3 pencil eraser-sized dollops of coconut pudding; 3 medium dice sized cubes of earl grey gel; 1 piece of broken Indian crack rock; ²/ ³ oz of grapefruit vinaigrette pearls, 1 heaped spoonful of cauliflower custard and 1 piece of dried fennel frond on top of the cauliflower custard on each plate. Garnish each of the earl grey cubes with a bergamot flower, a cilantro leaf and a mustard flower. Place one piece of lobster on each curry sauce pool. To finish, dispense half a dollar-sized amount of lobster foam from an ISI canister in the center of the plate. FOUR I 2
Duck board Duck neck rillettes, duck confit, duck breast and duck mousseline Serves 10 INGREDIENTS Duck confit 8 duck legs, boned Sugar Duck neck rillettes 4 duck necks, split 17³/5 oz duck stock 1¾ oz butter Pepper, to taste, to taste Sherry vinegar, to taste Duck Breast 2 duck breasts, skin on 1¾ oz rendered duck fat Duck mousseline 8oz of duck breast meat 13oz heavy cream 1 egg white 1 egg yolk Foie mousse 3½ oz foie torchon, passed through a chinois 1¹/5 oz crème fraîche Sassafras Cookie 8½ oz butter 1³/8 oz sugar 5oz root beer 1oz sassafrass root 10¹/5 oz flour ¹/5 oz salt ³/8 oz sassafrass powder METHOD Duck confit Cure the duck legs in the salt, sugar, thyme and rosemary for 8 hours. Rinse the cure, then place the legs in a vacuum pack bag with the duck fat and thyme. Cook at 185F for 6 hours, then remove and fry skin side FOUR I 3
down in a pan until the skin is crispy. Duck neck rillettes Place in a pressure cooker and cook for 30 minutes under pressure until the neck meat begins to fall off the bone. While the meat is warm, separate the meat from the bone, removing any sinew at the same time. Reduce the duck jus by half and emulsify in the butter. Then add the braised neck meat. Season to taste with black pepper, salt, and a few drops of sherry vinegar. Duck Breast Cut the breasts in half crosswise. Place each half in a small vacuum bag with the duck fat and seal on high setting. Cook in a water bath in a large pot of water at 138F for 42 minutes. Remove and submerge in ice water until cold. Duck mousseline Place diced duck breast (skin removed) into food processor, blend until smooth paste. Add the eggs slowly, then the cream and finally the salt. Pass through a chinois. Using a quenelle spoon, make quenelles with the mousse. Then place in the hot duck stock and poach. Foie mousse Soften the foie torchen over a double boiler, add in the crème fraîche, season to taste with salt. Roll into barrels using cling film. Then chill until required. Sassafras Cookie Cream the butter and sugar together. Reduce the root beer and sassafrass to 80 grams. Whisk into cream mixture then fold in flour. Roll into sheet. Chill. Then punch using cookie cutter. To serve Plate the dish from right to left, starting with the duck confit then the duck neck rillettes, spooned into a sphere, two slices of duck breast, duck mousseline and foie mousse. lass? FOUR I 4
DUCK BOARD GARNISHES Serves 10 INGREDIENTS Mint Jelly 3¹/ ³ oz water 4 /5 oz ice 3½ water 3 oz simple syrup ¹/5 oz salt 10½ oz mint, blanched ³/ 5 oz ultratex-3 Saffron 5¹/ ³ oz water ½ tsp saffron 2 egg yolks 14 oz grapeseed oil ¹/ ³ oz salt 4 oz saffron water Capers Caper berries, whole Oil, for deep frying Honey 1½ oz airborne honey 2½ oz water ¹/5 oz versa-whip ½ tsp kosher salt Walnut Walnuts Water Sugar Cilantro salad Leaf stems Salad leaves Micro Cilantro Flowers Coriander buds Red Onion Marmalade 2½ oz red onion, small dice 1½ oz sugar 1½ oz red wine vinegar Eggplant 1 eggplant, cut in half 2 cloves garlic FOUR I 5
4oz olive oil 1 sprig rosemary 1 sprig parsley 4 sprigs thyme 3½ tsp sherry vinegar 1 tsp salt ½ tsp sugar Pain d epice 1lb 5oz AP Flour ½ oz baking soda 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp salt ¹/5 tsp nutmeg ¹/5 tsp clove ¹/5 tsp cracked black pepper ½ tsp whole fennel seed 2 oz butter ¹/5 egg 10½ oz honey ½ oz orange zest 7 oz water Red Cabbage 10½ oz port 10½ oz red wine 10½ oz red wine vinegar 10½ oz sugar ¹/5 tsp red cabbage Basil Petite opal basil Green basil Oil, for frying Cinnamon 1 4 /5 oz maldon sea salt ½ tsp cinnamon, toasted, ground Tomatoes Tomatoes Extra virgin olive oil Garlic Black pepper Red wine vinegar Smoke Pudding 2lb 3¹/ ³ oz smoke water 3oz sugar 3¹/ ³ oz salt ½ oz white wine vinegar 3¹/ ³ oz agar agar Fennel 7 4 /5 oz fennel fronds, blanched 7 oz ice water 4 oz 1:1 simple syrup ½ tsp salt 12¹/ ³ oz fennel juice 1 4 /5 oz pernod 1oz ultra tex 3 King Trumpet 12¹/ ³ oz clarified butter ½ oz king trumpet mushroom caps 1 clove crushed garlic 4 sprigs thyme 2 sprigs rosemary Beets Mixed beets, candied, red and yellow Sambuca 16oz sambuca 3¹/5 oz water 2½ oz ultra tex 3 Sorrel Pickled Turnip 8 4 /5 oz white wine vinegar 8 4 /5 oz water 1½ oz sugar ¼ oz salt 8 Tokyo turnips Rum 16oz spice rum ¹/3 oz cinnamon ¹/5 oz allspice ¹/5 tsp clove 4 oz 1:1 simple syrup 1½ oz water 2½ oz ultra tex 3 Fig 7oz cognac 7oz sugar 7oz water Lemon lemon 1:1 simple syrup Raw cane sugar Cherry Dried Cherries 20oz apple brandy 20oz water 20oz sugar Granola 2lb 3¹/ ³ oz rolled oats 2lb 3¹/ ³ water 2lb 3¹/ ³ canola oil 1lb 1½ oz sunflower seed 10½ oz chopped walnuts ½ tsp ground black pepper ½ oz walnut oil 1lb 5¹/5 oz honey 1lb 5¹/5 oz chopped dried cranberries Brioche Brioche Butter Apricot 9½ oz dried apricot 3½ oz white wine 5oz sugar 4 /5 oz white wine vinegar Caraway Brioche crumbs 4½ oz rye crumb ¹/ ³ oz caraway, toasted and ground Celery Root Choucroute 60oz white wine vinegar 20oz duck fat Celery root Cherry Tomatoes 8 cherry tomatoes 3½ tsp olive oil ½ tsp balsamic vinegar, to taste Black pepper, to taste Black pepper Red wine vinegar Smoke Pudding 2lb 3¹/ ³ oz smoke water 3oz sugar 3¹/ ³ oz salt ½ oz white wine vinegar 3¹/ ³ oz agar agar Fennel 7 4 /5 oz fennel fronds, blanched 7 oz ice water 4 oz 1:1 simple syrup ½ tsp salt Red Pepper 2lb 3¹/ ³ oz red pepper juice, extracted with FOUR I 6
juicer 4 /5 oz agar agar ¹/ ³ tsp cayenne pepper, ground ¹/ ³ tsp kosher salt Bay Leaf 2lb 3¹/ ³ oz water ½ oz California bay leaves 4oz sugar 2oz salt 1lb 1½ oz base ¹/5 oz agar agar ½ tsp gelatin sheets Roasted Brussels Sprout 8 brussel sprouts, quartered 4 /5 oz grapeseed oil, to taste Black pepper, to taste Blueberry 1lb 1½ oz sugar 1lb 1½ oz red wine 1lb 1½ oz red wine vinegar 1lb 1½ oz boiling pickle 6 oz blueberries 10oz water Yogurt 10½ oz yogurt ½ oz ultra tex 3 ¹/5 oz salt 8oz unsalted butter ½ oz chopped fresh thyme ¹/ ³ oz fresh ground black pepper Raddichio Raddichio Grapeseed oil, to taste Pepper, to taste Fried Chickpeas Chickpeas Oil, for frying Licorice Tea 3½ oz molasses 3½ oz star anise 4½ oz licorice extract 3lb 5oz water 10½ oz licorice tea ¼ oz agar agar ¼ oz locust bean gum 8oz grapeseed oil 2½ oz rosemary 3oz tapioca maltodextrin 2¹/ ³ oz rosemary oil Black Garlic Peel and quarter the black garlic and reserve for plating. Red Wine 3lb 1½ oz red wine 7oz sugar Ultra tex 3 Peach 1lb 1½ oz dried peach, diced into small pieces 2oz sugar Sweet Potato Large sweet potato, diced into small pieces 10½ oz sugar 3½ oz light brown sugar Star Anise Pâte de fruits 3oz star anise, toasted 2lb 3¹/ ³ oz water ¹/ ³ oz salt 2lb 3¹/ ³ oz star anise tea 7oz glucose 2lb 7oz sugar 1oz yellow pectin Citric acid Almonds 3oz almonds ½ oz almond oil ¹/ ³ tsp salt Blackberries Blackberries Crème de cassis Sugar Shallot Rings Shallots Flour Oil Endives 14oz port 7oz raspberry vinegar 3½ tsp red wine vinegar ¹/ ³ oz cinnamon ¹/ ³ oz star anise ½ tsp whole black peppercorn 3¹/ ³ tsp sugar 5¹/ ³ oz duck fat Endives White Bean Purée 1lb 1½ oz white beans 2½ oz glucose 10½ oz water 7oz grapeseed oil 2½ oz olive oil 3½ tsp lemon juice Madeira 1lb 1½ oz madeira 2½ oz ultra tex 3 Tamarind 4½ oz shallot, thinly sliced ½ oz garlic, thinly sliced ½ oz Thai chili thinly sliced with seeds 5¹/ ³ oz grapeseed oil 6¹/ ³ oz tamarind 4¹/5 oz 1:1 simple syrup Fish sauce Lime juice Pumpkin 1lb 1½ oz pumpkin seeds 3½ oz pumpkin seed oil 3lb 5oz half cream and half milk 1oz salt ½ oz agar agar Broccoli Broccoli Grapeseed oil Grapeseed oil Olive oil Black pepper Pomegranate Arils 3½ tsp pomegranate juice ½ tsp red wine vinegar 1 tsp grapeseed oil ¹/5 tsp salt ¹/ ³ oz cracked black pepper 2½ oz pomegranate arils Pickled Mustard Seeds 3¹/5 oz mustard seeds FOUR I 7
½ tsp Dijon mustard ¼ tsp white wine vinegar ½ tsp grapeseed oil ¹/ ³ tsp salt Pistachio 8oz pistachio 3½ oz pistachio oil 4¹/5 oz trimoline 3½ oz glucose 10½ oz water ¹/ ³ oz salt ¹/8 tsp gellan gum LT100 Oregano Anise Hysop Cauliflower Petite Spanish tarragon Clementine Plums Sorrel Pickled Turnip Vinegar Sugar Turnips Spaghetti Squash 1 spaghetti squash Squash Confit 1 squash Black pepper Butternut squash purée 1lb 7oz butternut squash, sliced 3oz butter Coconut Pudding 18 brix coconut water 3:1 simple syrup 2lb 12oz coconut milk powder 1lb 1½ oz seasoned liquid Mustard flowers Muscovado sugar fingerlime cells Ginger ribbon yellow bell pepper twist Fried squash seed Coconut pudding Sungold tomato Fresno pepper twist Lime zest Cinnamon West Indies Distillation 10½ oz tomato juice 7½ oz pineapple juice 3½ oz ginger juice 10½ oz yellow pepper juice 2oz fresno chili juice 1oz cinnamon ½ oz star anise, whole ¹/5 oz turmeric, whole ½ oz brown mustard, whole ¹/ ³ oz cumin, whole ¹/5 oz coriander, whole ½ oz allspice, whole ½ oz fenugreek, whole METHOD Mint Jelly Start by making a mint water by bringing unsalted and un-sugared blanching water to rolling boil, drop mint into water and wait for water to come back to boil and set timer for 90 seconds. Remove mint, shock in ice cold water. Wring out mint then place in blender with ice, water, simple syrup, and salt. Blend then remove and pass through large chinoise three times and small chinoise. Reserve in an airtight container in the cooler. To make the pudding, add 7oz mint water to the ultratex 3 and allow to set. Saffron Place the saffron water in a pan over a medium heat and reduce to ¾ oz. Whisk the egg yolks, then slowly work in the grapeseed oil. Fold in the salt and saffron water. Use the saffron threads as garnish. Capers Fry the capers in the oil at 375F until all the bubbles are gone. Season with salt and place in the dehydrator until crispy. Honey In a stand mixer, combine the honey, water, versa-whip and salt. Using the whisk attachment, mix on high-speed until the mixture forms stiff peaks. Transfer to an airtight containers and reserve. Cook the walnuts in a simple syrup of sugar and water until translucent. Then, fry them at 350F and season with salt. Cilantro salad Mix together the leaf stems, large leaves, micro cilantro, flowers and green coriander buds to form a salad. Red Onion Marmalade Combine the red wine vinegar and sugar in a small pot. Add the red onion, then simmer until they are completely pink and sugar has formed a glaze. Chill and reserve. Eggplant Combine all of the ingredients and place in a vacuum pack bag. Seal to 100 per cent, then place in water bath and simmer on very low for approximately 45 minutes until eggplant is fully cooked and tender. Chill in an ice bath to prevent the eggplant from over-cooking. Once chilled, remove from the bag and remove the skin and seed. Then, dice the flesh into medium-sized squares. Pain d epice Combine all of the dry ingredients and spices. Mix together the butter, egg, water and orange zest. Mix in the dry ingredients in three batches. Place in a pan lined with butter and coated in flour. Bake at 350F for 15 minutes, then rotate and bake for another 15 minutes until a knife inserted into its center comes away clean. Cool and remove the outer crust. Dehydrate and crush into crumbs. Red Cabbage Chiffonade the cabbage. Combine the port, red wine, red wine vinegar, and sugar. Cook the cabbage until tender. Remove the cabbage and reduce the liquid until it becomes a glace. Cool and season with clove, salt, pepper and red wine vinegar. Basil Fry the green basil in the oil and reserve, along with the petite opal basil, for plating. Cinnamon Combine the cinnamon with the salt and reserve until required. Tomatoes Blanch the tomatoes and remove the seeds. Confit in extra virgin olive oil, garlic, rosemary and thyme. Use the tomato seed packet as garnish and season with extra virgin olive oil, salt, black pepper, and red wine vinegar. FOUR I 8
Smoke Pudding In a large hotel pan, set up a smoker with ice in the perforated half of the pan and wood chips on the other. Heavily smoke the ice for 30 minutes. Melt ice and season with sugar, salt and white wine vinegar. Add the agar agar. Once set, purée until smooth and pass through a chinoise. Garnish with smoked salt. Fennel Blanch the fennel fronds in boiling water for 20 seconds then shock in ice water until cold. Strain fronds then combine with simple syrup and salt and blend in a Vitamix. Add the pernod to the fennel juice. Then add the ultra tex 3 and blend quickly for 20 seconds and pass. King Trumpet Melt the butter in a large sauté pan until hot. Add the thyme, rosemary and crushed garlic. Add the trumpet caps and season well with salt, cap side down until nicely caramelized. Finish roasting in an oven heated to 350F, if necessary to finish cooking. Cool the mushroom in the butter, then transfer to an airtight container and reserve. Beets Place the red beets on a bed of salt and cook at 400F for one hour, or until fork tender, cool completely. Dice into small pieces then mix with the candied beet and yellow beet with salt and grapeseed oil. Sambuca Bring the Sambuca up to a boil. Remove from heat and let cool then add water and stir in ultra tex 3 until pudding like consistency has been achieved. Sorrel Chiffonade the sorrel and reserve until required. Pickled Turnip Combine vinegar, salt, sugar and bring to a simmer. Pour over cleaned turnips, then refrigerate overnight. Anise Hyssop Finely chop and reserve until required. Rum Bring all of the ingredients except for the simple syrup, water and ultra tex 3 to a boil in a pan. Then steep, strain, and stir in the simple syrup and water to complete pudding. Fig Reduce the cognac by ½ then stir in the sugar, water, and poached fig. Lemon Create a wedge of supreme with a spiral twist of the lemon zest. Confit the zest in 1:1 simple syrup then drop in raw sugar, wrap around plastic hose and dehydrate until crispy. Cherry Mix the water, apple brandy and sugar together and cover the dried cherries in the mixture. Bring to a boil then allow to cool. Granola Fry the seeds and nuts in the walnut oil and season with salt and black pepper and reserve. Combine the oats and water and refrigerate overnight. Strain and drain the oats. Fry in 325F canola oil in small batches until golden brown. To make the granola, mix 2lb 10¹/ ³ oz of the fried oats with 1lb 12¹/5 oz of the toast mix, honey and chopped dried cranberries. Combine the fried oats, honey and chopped dried cranberries with the toast mix and toast in an oven heated to 325F until golden brown. Brioche Use two small ring cutters to punch 1/2 thick rings into the brioche. Pan-fry them until golden with thyme, butter, garlic, rosemary. Cool and reserve in an airtight container. Apricot Combine all of the ingredients in a vacuum pack bag and cook them in a water bath heated to 200F for one hour. Caraway Combine all of the ingredients together and reserve. Celery Root Choucroute Slice the celery root into ¼ inch long ribbons with a slicer. Then cook in the vinegar and duck fat until tender. Cherry Tomatoes Combine all of the ingredients and toss in bowl until well coated. Place on silpat lined sheet tray and bake at 250F for 3 hours. Red Pepper Place the red pepper juice into a mediumsized pan and place over a high heat. Bring the juice to a simmer and reduce by half. Strain using a chinois and place in a clean, medium-sized saucepan, along with the agar agar, cayenne pepper, and salt. Place over a medium-heat and bring to a simmer, whisking constantly. Simmer for 2 minutes, then strain using a chinois into a bowl. Refrigerate for about 2 hours, or until set. Cut into cubes. Then, transfer to a blender and blend on high speed for 2 minutes, or until smooth, using a ladle to ensure all of the cubes are blended. Strain using a chinois. Transfer to a small squeeze bottle with a fine tip and refrigerate. Bay Leaf Boil the water and pour over the bay leaves, sugar, and salt. Let the mixture steep for half an hour, then pour in the agar agar and mix with a blender for one minute, then boil for one minute. Add bloomed gelatin then pass through chinoise. Using a 6oz ladle, ladle the mixture on top of a sheet of acetate. Work the acetate back and forth until the mixture is evenly distributed. Layer sheets of acetate on top of each other and allow the mixture to dry. Using a rolling cutter cut ¾ inch pieces then roll and reserve. Roasted Brussels Sprout In medium sauté pan over medium to high heat, sear the brussel sprouts until heavily caramelized and cooked through. Blueberry Place the sugar, red wine, and red wine vinegar in a pan and bring to the boil over a medium heat. Pour the boiling pickle water over the blueberries and cover for 1 hour. Pour off and reduce by half, then add the berries back to the mixture. Yogurt Blend all of the ingredients together in a VitaMix. Pass through a chinois. Then lay on a sheet and dehydrate until crispy. Whip the butter with paddle until soft, fold rest of ingredients in. Place mixture into piping bag with large tip and pipe Hershey s Kisses onto Pam sprayed deli tray. Place in the refrigerator. Raddichio Sear the raddichio in the grapeseed oil and season with salt and pepper Fried Chickpeas Fry at 350F until crispy. Place in a FOUR I 9
dehydrator until required. Licorice Tea Boil and steep all of the ingredients together, excluding the agar agar and locust bean, for 20 minutes. Combine the agar agar and locust bean gum with the licorice tea and blend the mix, then boil for 1 minute. Pour into a small tip squeeze bottle then cool for half an hour. Fill a styrofoam box with liquid nitrogen and drop liquid out of bottle into liquid nitrogen to create spheres. Strain and allow to thaw. Bring tea and agar to a boil then cool over ice. Once completely set purée until smooth and pass. Toss pearls into pudding to coat. Oregano Reserve the leaves for plating. Steep the rosemary in the grapeseed oil overnight in a vacuum seal bag in a cooler. Then strain. Combine the rest of the ingredients together with the rosemary then pack into pill press. Red Wine Reduce the red wine and sugar by half. Thicken with ultra tex 3. Peach Add the sugar and cover with water, cook until almost dry. Blend half of the mixture with an immersion blender and then combine the two parts together. Sweet Potato Cure the sweet potato in the sugar mix for 30 minutes. Dry and sear on all sides in a pan over a medium heat, add the butter and thyme then finish in an oven and cook until tender. Star Anise Place the pâte de fruits, toasted star anise, water and salt in a pan. Bring to the boil and steep. In large saucepan, stir together the pectin, sugar, and citric acid. Add the star anise tea and combine with an immersion blender. Bring to the boil over a medium heat. When the mixture boils, add the glucose and sugar. Increase the heat to high and heat to 228F. Remove from heat. Pour into 7x9 inch sheet trays or shallow pan. Refrigerate the pan, taking care to keep it level, for about 30 minutes, or until the gel is set. Cut into small pieces then pour liquid nitrogen into mortar and pestle then shatter. Reserve at room temperature. Combine 3½ oz sugar with yellow pectin. Almonds Fry the almonds in a pan heated to 350F then toss in the almond oil and salt. Blackberries 5:1 crème de cassis and sugar. Bring to boil and remove from stove then cool and compress with blackberries. Plums Blanch the plums in hot water for 30 seconds. Remove the skin and dry in a dehydrator until crispy. Dice the flesh and reserve. Slice the shallots using a mandolin. Dredge in flour and fry at 350F. Keep in a dehydrator until required. Endive Combine the liquid ingredients with the endives and place in a vacuum pack bag. Cook in a water bath for 30 minutes. Remove the endive from the bag and reduce the liquid to a glaze.madeira Stir to achieve a pudding-like consistency and reserve in an airtight container. Tamarind Bring the tamarind and simple syrup to the boil then take off the heat and let steep for 20 minutes. Pass through a tamis then combine shallot base and blend with 7oz of tamarind paste. Purée, pass, and reserve in airtight container. Season with fish sauce, salt, and lime juice. Pumpkin Toast the pumpkin seeds in pumpkin seed oil. When toasted mix together with the half cream and half milk mixture with the salt. Let the mixture steep for one hour. Strain out the seeds. Set liquid with the agar agar with 35oz of the liquid. Set until it reaches a purée-like consistency. Broccoli Blanch the broccoli until tender. Place into a blender and purée on high speed with the grapeseed oil. Strain over an ice bath to cool. Garnish the blanched florets dressed with olive oil, salt, and pepper. Pomegranate Arils Combine all of the ingredients together. Pickled Mustard Seeds Cover the mustard with the white wine vinegar and sugar. Bring to a boil. Let the mixture cool and season with the dijon, white wine vinegar, grapeseed oil and salt. Pistachio Combine all of the ingredients together, adding the pistachio oil last. Then allow to set. Spaghetti Squash Split the spaghetti squash and remove the center. Fry at 300F until all bubbles are gone. Squash Confit Place the squash into bag with butter, rosemary, thyme, salt, and black pepper. Cook until tender then cool. Butternut squash purée Cook the butternut squash in pan with the butter. Once cooked, blend into a purée. Coconut Pudding Combine the coconut water and 3:1 simple syrup, then combine the coconut milk powder and seasoned liquid. Blend and pass. Yellow Bell Pepper Slice the top and bottom off of the bell pepper. Slice into vertical strip and remove the pith. Julienne and shock in ice cold water. West Indies Distillation Place all of the ingredients into a rotary evaporator for 45 minutes. FOUR I 10
LiLY BULB Finger lime distillation and cells and begonia petals Serves 10 INGREDIENTS ³/8 oz juice of caviar limes, lemon, and ginger, distilled ¹/8 tsp caviar lime zest ³/8 oz trimmed lily bulb ¹/8 tsp cherry blossoms ¹/8 oz rambutan ³/8 oz gelled distillation of caviar limes, lemon, ginger (¼ sheet gelatin per 7 /8 oz of distillation) METHOD Preset the super chiller to 25F. Meanwhile set the bath to 122F and place an ice bath around the receiving flask. Pour 13¼ oz of the liquid into 25oz containing flask and turn on to 120 revolutions per minute. Turn on vacuum and bring down pressure to.5 mbar while the flask is rotating in the bath. Bring up to first boil then drop the pressure to 1.5 mbar then drop back to stable.5 mbar and distill until containment flask is almost dry. To serve Spoon finger limes into the middle of the glass then place lily bulbs across the plate. Spoon in distillation and place begonias on the lily bulbs. FOUR I 11
Serves 10 INGREDIENTS Lemon curd 2½ oz lemon juice 1¹/ 5 oz egg yolk ½ oz sugar 1 sheet gelatin PISTACHIO LEMON CURD, Pistachio Gelato, Black Walnut Cake, ROSE pate de Fruit and Crystallized Pistachio and Lemon mascarpone Pistachio Gelato 10½ oz 1/2 cream and ½ milk 4³/ 5 oz Sicilian green pistachio 1³/ 5 oz sugar ¹/ ³ tsp salt Black Walnut Cake 2¹/8 oz butter 1¹/8 oz sugar 2¹/8 oz egg yolk ³/8 oz egg white 7 /8 oz black walnut reduction ³/8 oz cocoa powder ¾ oz cake flour ½ tsp salt Rose Pâte de Fruit ¼ oz rosewater 8¾ oz water 7oz sugar 7 /8 oz glucose ¼ oz yellow pectin ¹/5 tsp citric acid Freeze-dried Strawberry Marshmallow 1 7 /8 oz freeze-dried strawberry powder 3½ sheets bloomed gelatin 8¾ oz sugar ¹/8 oz corn syrup 2¾ oz egg white Crystallized Pistachio 1¾ oz Sicilian pistachios 1¾ oz sugar 1¾ oz water Lemon mascarpone 2¹/5 oz mascarpone ³/8 oz lemon zest ³/8 oz sugar ¹/³ tsp lemon juice METHOD Lemon curd Bloom the gelatin in the lemon juice, then add rest of the ingredients. Heat over a double boiler to 165F, then strain. Use a syringe to transfer the curd mix into small balloons. Fill and tie the balloons with warm curd, then immediately place the balloons in ice water to set. After the curd is set in balloon, use a torch to pop the balloon and remove the curd sphere Pistachio Gelato Bring all of the ingredients to the boil in a pan over a medium heat. Purée until smooth and strain over an ice bath. Then, place into pacojet containers and freeze. Black Walnut Cake Cream the butter and sugar together, then add the egg yolks and whites, then the flour FOUR I 12
and cocoa and lastly the walnut reduction, heated just before adding. Pour into a cake pan and bake at 350F until done. Then, cool and portion into 0.25 x 2 inch rectangles and reserve until required. Rose Pâte de Fruit Blend all the ingredients with a hand blender. Place in a pan and heat until it reaches 404F, then pour into a dish to chill. Once cooled, chop into shards with a sharp knife and reserve until required. Freeze-dried Strawberry Marshmallow Place the egg whites in a mixer and whip until they form medium peaks, then add the strawberry powder. Heat the sugar and corn syrup to 242F and slowly add the gelatin and mix until cool. Slowly add the corn syrup and gelatin mix to the egg white and strawberry powder. Continue whipping the mixture until all of the syrup has been combined, then cool. Place the marshmallow into a piping bag and pipe onto sugar dusted sheet tray. Crystallized Pistachio Combine all of the ingredients in a pan and allow it to reach boiling point over a high heat, stirring constantly until pistachios are crystalized. Lemon mascarpone Combine all of the ingredients together and whip until the mixture forms soft peaks. To serve Arrange components on the dish according to image FOUR I 13