CEPS ON TOAST
INGREDIENTS:
1-2 tablespoons olive oil
2 Ciabatta slices
1 clove garlic, peeled
Fresh porcinis
1 shallot, sliced on a mandoline
1-2 fresh thyme sprigs
Salt, to taste
2 tablespoons butter
Crème fraîche
2 tablespoons grated pecorino, plus extra for serving
A handful of fresh wood sorrel
METHOD:
Heat a non-stick pan over a medium to high heat
Add olive oil
Toast ciabatta on both sides then remove, rub with garlic and set aside
Slice porcinis and add to pan
Sauté for a minute
Add shallots to the mushrooms, then add thyme and season with salt
Add butter and cook for another minute
Add crème fraîche and let it melt into the mushrooms
Add pecorino
Finish with wood sorrel
Serve on toasted ciabatta with finely grated/microplaned pecorino
Finish with a grating of raw cep stems
SPELT RISOTTO, OX TONGUE
METHOD:
TURNIP
Place turnip slices in a bowl
Add sugar, salt and a splash of white-wine vinegar
Mix and set aside
SPELT RISOTTO
Heat olive oil and butter in a pot, and sauté the shallots
Add barley and toast briefly
Add all the stock
Bring to a boil
Cook for about 30 minutes while stirring every now and again
Add crème fraîche
Remove from heat, and add chives and pecorino, stirring gently
BRAISED TONGUE
Heat pressure cooker with a good drizzle of olive oil
Season tongue with salt
Sear in pressure cooker
Add onion, garlic, thyme, bay leaf, coriander seeds and fennel seeds
Cover with water, close with a lid
Cook on medium heat for 45 minutes to 1 hour
Remove tongue and strain the liquid, reserving the stock
Cool, peel and trim
Cut in half lengthways and press between 2 trays, for 3-5 hours
Remove and cut into cubes of 1cm
FINISHING TONGUE
Sauté tongue cubes until crispy
Remove and place in a tray, keeping warm
FINISHNG DISH
Heat risotto
Top with sauté tongue and radish
INGREDIENTS:
TURNIP
3 turnips, peeled and sliced on a mandoline
1 teaspoon sugar
1 teaspoon salt
15ml White-wine vinegar
SPELT RISOTTO
Olive oil, for frying
125g cold butter, diced
2-3 shallots, finely sliced
500g pearl barley
1.5L hot chicken stock
2 tablespoons crème fraîche
¼ cup chives, chopped
200g pecorino, finely grated
BRAISED TONGUE
Olive oil, for frying
Salt, to taste
1 ox tongue
1 onion, quartered
1 head garlic, halved
6 sprigs of thyme
1 bay leaf
1 tablespoon coriander seeds
1 teaspoon fennel seeds
rabbit in a snow storm
INGREDIENTS:
RABBIT
3 bone out rabbit saddle, shoulder and leg separate
(kidneys and livers reserved)
Olive oil, for frying
Salt, to taste
A few sprigs of thyme
A few bay leaves
8 cloves garlic
2L chicken stock
2 skinless, boneless chicken breasts
400ml whipping cream
2 tablespoons wholegrain mustard
2 shallots peeled and sliced
6 garlic cloves
800g button mushrooms, sliced
120 ml balsamic vinegar
50 g butter
OLIVE OIL SNOW
80 ml olive oil
Tapioca multidextrose
Fresh ceps and wild mushrooms for finishing
wood sorrel
METHOD:
Preheat oven to 180 degrees Celsius
Heat oil in a pot
Sear legs and shoulder meat and add salt, thyme sprigs, bay leaves and garlic cloves
Deglaze with a little chicken stock and then add all the stock
Braise for 1 hour in the oven
Remove the rabbit and set aside, reserving chicken stock/braising liquid for serving
Shred meat off legs and shoulders and place in a bowl
Place chicken breasts in a food processor and blitz
Slowly adding cream to form a paste
Remove from blender
Cover in cling wrap and refrigerate
Sauté liver and kidneys briefly and then chop roughly and chill
Mix the chicken mousse, shredded leg meat and chopped liver and kidneys
Cover and chill until needed
Lay rabbit saddles flat on a board
Season rabbit saddles with salt and spread with wholegrain mustard
Roll about 1/2 cup of mousse filling into a thin sausage (saddle length)
Lay sausage along the spine of the saddle
Roll the saddle neatly, making sure the filling is neatly tucked in the middle
Roll up tightly in cling film, tying both ends
Chill until needed
Roll any leftover mousse into walnut-sized balls, cover and set aside
MUSHROOM KETCHUP
Add olive oil to a large saucepan and sauté the shallots
Add the garlic and button mushrooms and cook for about 20 minutes
Add balsamic vinegar and a knob of butter and cook until reduced
Season and blend in a blender till smooth then pass through a sieve and set aside
OLIVE OIL SNOW
In a large bowl, whisk multi dextrose into the oil until it reaches a snow like texture
FINISHING
Place steaming basket over simmering water
Steam rabbit loins for 15 minutes then remove and allow to rest
Warm ketchup over medium heat and place in a squeeze bottle
Heat a non stick pan over meduim heat and add a splash of olive oil
Sauté the rabbit meat balls until golden brown then set aside
Return the pan to the heat
Remove the rabbit from the cling film and cut into1cm discs
Cook the discs for 30 seconds each side then remove and keep the pan on the heat
Sauté mushrooms in the same pan until cooked then remove
Reduce leg braising liquid to form sauce
PLATING
Place sliced rabbit loin on the plate
Dot ketchup around rabbit
Top with rabbit meatballs, sauté mushrooms, snow, sorrel and sauce
CHEESECAKE MOUSSE, PASSIONFRUIT
METHOD:
Heat cream and milk with 200g castor sugar and vanilla paste
Pour onto room-temperature cream cheese and whisk until smooth
Put into espuma gun and chill until needed
Warm 300g castor sugar gently until caramel forms
Add in puffed rice
Stir and pour onto silicon mat
Spread out evenly
Allow to set
FINISHING
Charge espuma gun with 2 chargers, shake well
Spray into serving bowl and top with puffed rice and passion fruit
INGREDIENTS:
500ml whipping cream
200ml milk
500g castor sugar
2 squirts vanilla paste
250g full-fat cream cheese
300g puffed rice
Flesh from 4 passion fruit