Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto
Take individual pieces of leek and spread them on a grill pan. Put under a very hot grill until completely burned and black on both sides. Remove and pound in a mortar and pestle until turned to a fine ash.
20 g salt
30 g brown sugar
200 ml water
Aromatics optional (Star anise, chilli flakes, cinnamon, caraway seeds, etc.)
In a pot mix together the brown sugar, salt and water and bring to a simmer with the chosen aromatics. Allow the liquid to cool completely and add very thinly sliced raw beetroot. Allow to pickle for at least 48 hours and use as needed.
200 g Nasturtium leaves
75 g Sunflower seeds
75 g Pumpkin seeds
400 ml Organic canola seed oil or a mildly flavoured extra virgin olive oil
100 g Fresh parmesan or pecorino cheese very finely grated (if possible use a Microplane)
3 Garlic cloves
Freshly ground black pepper
Ground Sea salt,
Roast the seeds in a moderate oven until golden, than leave to cool completely.
In the meantime wash the Nasturtium leaves thoroughly and place in a salad spinner to remove as much water as possible.
Now coarsely chop the leaves and the garlic cloves.
Mix all the ingredients from stage 1 and 2 in a food processor or with a hand blender while adding the oil.
Add the grated cheese and incorporate.
Adjust the seasoning with salt and pepper to your liking.
Stored in dark preserving jars and kept in a refrigerator the pesto should last for one month.
Smocked mackerel and crème cheese rillettes, pickled cucumber, curry vinaigrette
Smoked mackerel and crème cheese rillettes
500g smocked peppered mackerel - skin and bones removed
150g cream cheese
lemon juice to taste
1 Small bunch of fresh herbs such as dill, chervil, and chive finely chopped
With two forks break up the mackerel and combine with the cheese into a smooth pate like consistency with the fibre of the mackerel still showing. Add lemon juice to your liking. At last add the herbs and mix gently again until evenly distributed.
Cucumber and roast Red pepper Pickle
The pickle should be made one day in advance and placed in a tightly covered container in a refrigerator.
400g cucumber not peeled cut into very thin strips
300g roast red pepper from a jar cut into very thin strips
100g shallots peeled and cut into very thin strips
Place the above ingredients in a bowl
Combine the ingredients below in a separate bowl and pour over the mix from above.
1 level teaspoon of salt
200 ml of white wine vinegar
2 shallots finely diced
A little butter
10g curry powder
40ml white wine vinegar
100ml orange juice
60ml rapeseed oil
Sauté the shallots with a little butter and the curry powder, until translucent. Now add the orange juice and reduce by half. Allow to cool and process in a jug blender to a fine puree while adding the oil. Adjust seasoning with salt and sugar to your liking, and use as required.
Chocolate Tart, sour cherry and elderberry compote, lavender cream, nasturtium filled with lemon curd
Chocolate tart filling
260 g dark chocolate (260 g)
195 g butter (195 g)
4 egg yolks ( 4 unit)
2 eggs ( 2 unit)
110 g sugar (110 g)
2 shots of Baileys (2.5 unit)
Melt the chocolate and butter in a bowl
Whisk together the sugar and eggs
When the chocolate mix is melted add to the egg mix, whisk all ingredients well and add the Baileys
Pour into precooked pastry case
Bake at 150°C for 10 minutes then 120° for another 10 minutes
Allow to cool and portion
140 g sugar
100ml of lemon juice
1 egg yolk
0.7 of a leave of gelatine
Juice enough lemons to produce one litre of liquid
Combine the eggs and sugar in a large bowl, add the lemon juice and mix well
Place bowl over a saucepan of simmering water, do not let the water touch the bottom of the bowl
Whisk well for a couple of minutes then every so often
When the mix has thickens enough add the butter bit by bit until all incorporated
Half the way through incorporating the butter add the softened gelatine Place in sterilised gars, cool and use as required (keeps in the fridge for 2 weeks)