15 - Dried Kombu
1000 - Water
10 - Bonito Flakes
Cook all to 90 C then allow to stand for 20 mins then pass through a chinois.
Miso Caramel
100 - Caster Sugar
100 - White Miso Paste
25 - Soy Sauce
25 - Lime Juice
Put the sugar in a pan then cook until it becomes an light amber caramel. Cool the caramel slightly then add the miso, soy and lime juice. Simmer for 10 minutes. Blend untill smooth then pass through a fine chinois.
Oyster "Soup"
1 - Shallot (finely diced)
150 - White Wine
300 - Dashi
300 - Double Cream
80 - Parsley
15 - Oysters
Sweat the shallots. Add the wine and reduce by half. Add the dashi and cream then bring to the boil. Add the parsley then simmer untill tender. Add the oysters and their juice. Rest for one minute then season. Blend until smooth then pass through a chinnois into a bowl resting in an ice bath
Ponzu
50 - Soy Sauce
50 - Mirin
50 - Yuzu
25 - Lemon Juice
25 - Lime Juice
Mix all Ingredients together
Fennel "Gazpacho"
1 - Fennel Bulb
100 - Water
1 - Slice of white Bread Crusts Removed
50 - Mayonnaise
40 - Extra Virgin Olive Oil
Lemon Juice to Taste
Salt to Taste
Blend all Ingredients together until smooth. Pass through a fine chinois.
White Balsamic Vinegar Jelly
200 - White Balsamic Vinegar
200 - Water
4 - Agar Agar
Salt to Taste
1 Leaf - Bronze Gelatine
Bloom the gelatine in ice cold water. Add the vinegar, water and agar in a pan then bring to the boil while whisking. Pull off the heat then add the bloomed gelatine mix well. correct seasoning with salt. Pour into a container and allow to set in the fridge.
Sherry Caramel
1000 - Sweet Sherry
200 - Caster Sugar
Citric Acid to taste
Add the Sherry and Sugar to a pan and reduce by half. Add citric acid to balance taste.
Nettle Soup
4 - Shallots
80 - Oil
300 - Chicken Stock
100 - Potato
200 - Watercress
600 - Netle Leafs
200 - Spinach
Salt to Taste
Dice then sweat the shallots in oil. Add the chicken stock then bring to the boil. Slice the potatoes very thin then add to the pot. Simmer untill the potatoes are cooked.
In a large pan heat the oil untill smoking then add the watercress, nettles and spinach mix well untill wilted. Add the potato stock then simmer for 6 mins. Transfer into a thermomix then blend on full to a smooth puree. season to taste. Pass through a seive into a bowl over ice. when reheating do not boil.
Fruit Vinegar (Vinegr by Fermentation)
2000 - Soft Ripe Fruit
Crush the fruit in a clean and serile container or bowl. cover with a muslin (cheese cloth) then leave to ferment at room temp. once all bubbling has stopped strain through muslin and leave to continue to ferment untill it has become a vinegar (you will know by the taste)
Herb Vinegar (Vinegar by Maceration)
1000 – Herb / Plant Material
800 – Water
200 – Honey
Mix everything together and pour into a sterile container, Cover with muslin (Cheese cloth) and allow to ferment. Once all visible activity has stopped strain and put in a clean container, cover with a muslin again and allow to stand until it has turned to vinegar. Keep in a cool dark place.
Rice Wine Vinegar Jelly
Used as a garnish to a mackerel dish
200 - Rice wine vineger
150 - Soy Sauce
150 - Sugar
5 - Bronze leaf gelatine.
Welsh Rare Bit Mix
For spreading on toast ovb…
125 - Pasturised Egg Yolk
37 - Worstershire Sauce
7 - Tobasco Sauce
11 - English Mustard
625 - Isle of Mull Cheddar
625 - Guiness
120 - Flour
120 - Butter
make a roux - add guiness as for voloute - then blend through all other ingredients.
Hollandaise Foam
Hollandaise Foam is a lighter and more refied version of the classic sauce.
White Wine Reduction:
10Ltrs - White Wine Vinegar
6 - Shallots
1 Pkt - Chervil
Reduce to 3ltrs
300g - Butter
120g - Water
170g - Pasteurized Yolk
30g - White Wine Reduction
30g - Lemon Juice
6g - Salt
Vac and cook at 75C for 30 Mins, Pour into ISI siphon gun and charge with 2 n20 canisters.
Reheat only once.
Ceviche Mix
So I discovered this Peruvian delight during my time in Texas. It truly was one of those dishes that was so good that it seemed to stop time just for a moment as i took my first bite... it was served on a tostada and it was made by a Mexican waiter who i never really liked at a party i was dragged to....it was a combo of the acidity from the limes and freshness of the fish and coriander and crunch from the raw chilli and onion.... from that moment on i knew i had found one of my favourite ever dishes...still dont like that waiter though....
I dont know if this is classic but this is my Ceviche mix that replicates what i had at that party.
Taste Stock Syrup
Taste Lime juice and zest
Taste Corriander
Taste Parsley
Taste Chilli
Taste Onion
Taste Salt
I know that is not much to go by but if you do a little splash of stock syrup... the juice and zest from one lime.... a few sprigs of parsley chopped...1 large hot chilli deseeded and diced..... one onion minced finely. and some salt you will be on your way..
Then the next step you need to dice some fish or scallops up and mix it through....
MY FUCKING WORD.....