Crapaudine Beetroot

1 - Crapaudine Beetroot (Peeled and Quartered)
30g - Extra virgin Rapeseed Oil
30g - Chardony Vineger
4g - Sugar
4g - Salt

Dress the Beetroot in the oil, vinegr, sugar and salt. Seal in a vaccum bag. Steam in a Combi Ovan at 90C 1 1/2 hours untill tender.

Fish Fumet / Court Bullion

75g - OIl
500g - Leeks (Diced)
500g - Celery (Diced)
250g - Shallots (Diced)
250g - Fennel (Diced)
1000g - White Wine
20g - Thyme
10g - Garlic
10 - White Peppercorns
3 - Bay Leaf
1 - Lemon (Cut in Half)
5000 - Fresh Fish Bones

Sweat all the vegetables off in the oil. once soft and transparent add the white wine and reduce by 1/3. make a bouquet garni with the thyme, garlic,peppercorns and bayleaf wrapped in muslin. Add the bouquet garni and lemon - infuse for 10 mins then remove. Add the fish bones and gently simmer for 20 mins. Pass the liquid and this is the fumet complete

- For a court bullion remove the fish bones.

Chicken "Floss"

Chicken “Floss” its an unusual term but basically its cooked chicken thats been fluffed up by pulsing in a food processor.

100g - chicken breast
100g - Soy Sauce
Oil for frying
Salt to Taste

Marinate the chicken in the soy sauce for 1 hour then disgard the soy sauce. Pat the chicken dry with a jay cloth. Fry the chicken at 165c for 10 mins. cool the chicken then chop into 2 cm peices. pulce in a food processor untill fluffy. Season well.

Brown Chicken Stock

5000 - Chicken Bones or Wings
8000 - Cold Water
2 - Onions
3 - Carrots
3 - Celery Stalks
2 - Calves Feet
250 - tomato Puree

Put the chicken bones in the ovan (200C) untill well roasted. Dice the vegetables then place in a stock pot with the claves feet. add the roasted bones and cover with the water. Gently simmer for 24 hours. Skim off any fat/oil/scum floating on top. Then pass through a fine chinnois. Reduce by half.

White Chicken Stock

5000 - Chicken Bones or Wings
8000 - Cold Water
2 - Onions
3 - Leek (white)
3 - Celery Stalks
2 Calves Feet

Dice the vegetables then place in a stock pot with some oil. add the bones and cover with the water. Gently simmer for 24 hours. Skim off any fat/oil/scum floating on top. Then pass through a fine chinnois.

Lavash Cracker

535 - Water
25 - Fresh Yeast
735 - Bread Flour
5 - Sugar
15 - Salt


Mix everything together to a harmogenised dough. then weigh out in 100g balls. roll very flat and bake at 180c untill golden and crisp.

Salt and Pepper Squid (Crisp)

360 - Squid
14 - Salt
360 - Tapioca Starch
40 - Squid Ink Powder

Blitz the squid and salt in a thermomix and blend untill smooth. then add the tapioca and squid ink powder. Vac the mixture in several bags (equal quantities) then roll flat simmer or steam the bags for 45 mins. shock in ice water. cut into rectangles then dehydrate at 60C untill just dry. fry at 190C untill puffed

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