Cucumber Cavair


Calcium bath:
Water - 1000g
Calcium Chloride - 10g
Use the immersion Blender to make the bath (this bath can be kept indefinitely)


Caviar Mix:
Cucumber Liquid - 500g
Sodium Alginate -  2.5g                                                                                                                                                    

Take ⅓ of the Cucumber Liquid and add the sodium Alginate then bring to boil while whisking cook for 1 min then add back into the rest of the cucumber liquid. Mix well. Allow the mix to fully cool before using a squeezy bottle to slowly drop the mix into the bath. Allow the balls to sit in the bath for no longer then 3 mins before removing and washing in cold water then into some more cucumber liquid. Allow to sit in the cucumber water for an hour before use.

Apple Merrangues

300g - Apple Juice
Pinch - Salt
5g - Xanthum Gum
4g - Hy-Foamer

Mix everything together then whip in a kitchen aid until it doubles in volume. Pipe onto greeseproof paper then dehydrate at 65C over night.

Store in an airtight container.

Burnt White Chocolate Cremaux

Burnt White Chocolate

1000g - White Chocolate

Vacuum Pac then cook in a water bath at 82C for 48hrs until fully caramelised and goldenCremeux

Cremaux
800g - Burnt White Chocolate
350g - Boiling Water

Blitz the Chocolate and Boiling water together until it becomes smooth. Pass into a container then put in the fridge to set.

Edible Oyster Shell

This Creative recipe comes from the amazing kitchen WD50 which sadly closed in 2014. chef Wilie Dufrainse now runs DU’s DONUTS

Oyster Shell:
150g - Kaolin Base
50g - Hazlenut Oil
15g - Butter Melted
0.45g - Xanthum Gum
25g - Unseasoned Squid Ink

Preheat a convection oven to 200°F
Place the kaolin base in a blender and, with the machine running, stream in the oil and melted butter at low speed.
Shear in the xanthan gum.
Transfer the mixture to a small bowl and gently and irregularly fold in the squid ink—the colors should not homogenize.
Coat 12 small madeleine molds with cooking spray and cut out twelve ½-inch squares of parchment.
Spoon one demitasse of the clay-ink mixture into each mold. Coat one side of the parchment squares with cooking spray and place on top of the mixture. Press to distribute over the mold and place a few dried beans on top for weight. Bake until crunchy, 30 to 40 minutes.

The Last Word

30g - Rutte Dry Gin
20g - Green Chartreuse
20g - Lime Juice
15g - Very cold water

Shake well with ice then strain into a glass. serve straight up

Green Sour

My verson of this amazing cocktail I tried at a restaurant in St Andrews Scotlnd

20g - Midori
30g - Sour Apple Liqueur
60g - Gin
15g - Lime Juice
20g - Green Chartreuse

Shake well with ice then strain over ice.

Whisky Sour

THE Classic.

60g - Belvennie 12 Year Old Double Wood Single Malt
30g - Lemon Juice
22g - Simple Syrup
1 Dash - Augustura Bitters
1/2 - Egg White

Shake well ice then pour into a whiky tumbler

Tequila Sunrise


Bottom Of the Glass:

5g - Grenedine
5g - Creme de Casis

Cocktail:
45g - Tequila
22g - Cointreau
15g - Lime Juice
75g - Orange juice

Shake well with ice then pour unstrained over ice.

Corpse Reviver

A really interesting cocktail with a massive history. Often reccomended as an alcoholic hangover cure. Said to be so strong it can revive a corpse…

33 g - Rutte Dry Gin
33 g - De Kuyper Triple Sec
33 g - Lillet Blanc
33 g - Lemon Juice
4 g - Gifford Sugar Cane Syrup
2 Dashes - Absinthe

Shake well with ice then serve straight up.

Amaretto Sour

One of my all time faveourite cocktails.

50 g - Disarono Origonale Amaretto
25 g - Lemon Juice
25 g - Lime Juice
1/2 - Egg White
1 dash - Agostura Bitters

Shake with ice then strain over crushed ice in a whisky tumbler.

No Bad Bloody Mary

Just to be clear I usually hate bloody marys…. Unless i make them... the only place thats ever made one that was enjoyable was Draffens a speak easy bar in dundee.

This is my Recipe - I am a chef not a barman…


60 g - Vodka
120 g - Good Quality Tomato Juice
20 g - Lime Juice
3 Drops - Sriracha Sauce
2 Drops - Tobasco Sauce
3 Drops - Worstershire Sauce
Pinch - Salt

Shake well with ice then strain into a high ball blass with no ice. Garnish with red wine, Celery, Celery Leaves and Micro Carrots

Aioli

Stage 1
100g - Peeled Garlic
Oil to cover in a small pot

Stage 2
150g - Extra Virgin Olive Oil
15g - Water
3g - Salt
2 - Yolks

Stage 1
Put the garlic in the oil in a small pot then heat untill the oil lightly bubbles. Then cook untill the garlic is lightly golden (About 30 mins). Smash the garlic in a pestle and mortar (or blend in a food processor)

Stage 2
add the water to the garlic along with the salt. Then mix in the yolks and slowly emulsify the oil into the mix.