INGREDIENTS:

HOT CAKES

2 eggs 

130ml milk

80g melted butter

200g self-raising flour

1teaspoon baking powder

Pinch of salt

1 teaspoon castor sugar

100g ricotta

Pouring cream to serve 

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APPLES

1 tablespoon olive oil 

6 green apples, peeled and quartered

2 tablespoons castor sugar
50 g Butter

METHOD:

To make the hot cake batter, whisk eggs, milk and melted butter together 

Sieve dry ingredients together in another bowl

Add liquid mixture to dry ingredients, whisking until smooth

Crumble in ricotta, mix and set aside 

Heat non-stick frying pan until really hot. Add a drizzle of olive oil

Dust apples with castor sugar and put into pan, tossing for a minute or so to caramelise

Finish with a knob of butter

Set aside until needed

Heat a clean pan to medium heat

Add a drizzle of olive oil

Ladle in hot cake  batter and cook for about a minute each side until golden

Finish with a knob of butter

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To serve: layer ricotta cakes on a plate with the apples and serve with beurre

METHOD:

PICKLED CAULIFLOWER STEMS

Bring to a boil

Remove from heat, cover with lid and set aside to infuse

Finely slice cauliflower stems with mandoline onto metal tray

Strain pickling liquid over cauliflower stems, cover with cling film and set aside until needed

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CURRY MOUSSELINE

Fry shallots in olive oil until soft

Add curry powder and fry for an additional 30 seconds

Place onion mix into blender and blend on low speed 

Add eggs. Blend on medium speed

Slowly drizzle in the olive oil to emulsify

Add a sprinkle of salt and a squeeze of lemon juice to taste

Decant into squeeze bottle and set aside 

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FINISHING 
CONFIT SEAT TROUT

Add garlic and thyme to oil 

Heat oil to 62 degrees Celsius in a deep sided pan  

Lay fish into oil and cook for 25 minutes checking on the temperature so that it does not get too hot 

Once cooked remove from the oil and flake onto a tray then season 

 

TEMPURA CAULIFLOWER 

Heat oil to 180 degrees Celsius

Whisk sparkling water into tempura flour and season with salt

Flour blanched cauliflower florets with tempura flour

Dip into tempura batter and fry until crisp

Remove with a slotted spoon and drain on paper towel

Season with salt, and keep warm in the oven if necessary to serve

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PLATING

Flake the trout onto plate and top with the pickled stems, tempura and mayo 

INGREDIENTS:

SEA TROUT

600 g skinless sea trout fillets

6 cloves garlic, peeled 

80 g frest thyme 

olive oil to cover 

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CAULIFLOWER STEMS

Reserved cauliflower stems

300ml water

1 table spoon coriander seeds

1 table spoon star anise

2 table spoons sugar

1 table spoon salt 

 

TEMPURA CAULIFLOWER

500g tempura flour, plus extra for flouring

1L cold sparkling water

Salt, to season

2 heads cauliflower, cut into florets and blanched (retain stems for pickle)

Sunflower oil for deep frying 

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CURRY MOUSSELINE 

2 shallots, sliced

2 teaspoon curry powder

4 eggs, boiled for 5 minutes and peeled 

350ml olive oil, plus extra for frying

Salt, to taste

Lemon juice, to taste 

INGREDIENTS:

PORK CHEEEK

2kg pork cheek

3 carrots, peeled and halved

1 onion, quartered

1 head garlic, halved

Veal or chicken stock

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SALAD

500g leeks, shredded

4 tablespoon cornflour

50ml ponzu 

Salt, to taste 

Juice of 2 limes 

100ml Olive oil

4 kohlrabi, peeled and shaved​

3 Granny Smith apples, cut into matchsticks 

200g baby spinach, stems removed

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PORK FILLETS

2 smoked pork fillets 

METHOD:

PORK CHEEK

In a large pot, brown pork cheek all over, then remove from pot

In same pot, cook off carrots and onion 

Add cheeks back to the pot and add garlic

Cover with stock and simmer for 5 hours in the oven at 180 degrees Celsius

Once cooked, remove cheeks and place on a tray to cool

Pop another tray on top and clingfilm the two trays together

Weigh them down with something heavy

Strain liquid into a pot

Reduce by half, skimming as it reduces 

Set aside till just before serving 

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SALAD

Dust shredded leeks with cornflour

Deep fry until crispy

Drain on paper towel and set aside 

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Put ponzu in a bowl and add a generous pinch of salt

Whisk in lime juice

Whisk in olive oil to form an emulsion and set aside

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PORK FILLET

Roast the pork fillets in the same pan for 6 minutes then add butter and baste for 3 minutes in foaming butter

Remove and set aside   

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FINISHING

Coat kohlrabi and apple with the ponzu dressing then add crispy leeks and baby spinach to form salad

Warm reduced braising liquid

Portion pork cheeks into squares 

Heat olive oil a large pan 

Add the pork cheeks and sear on both sides

Remove and place on a tray, drizzle with olive oil 

Slice pork fillet 

Plate and serve with the salad

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INGREDIENTS:

500ml double cream

4 Cardamom pods

500g 72% chocolate

Vanilla paste

400g Pistachio nuts, finely chopped

Cocoa powder

Salt

100g white chocolate, melted

2-3 cups tapioca multi dextrose  

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