Serves 10 as part of a larger menu
Lamb
1,5 kg Silverside of Lamb
2 Garlic cloves
4 Sprigs of Thyme
4 tbsp Olive oil
2 tbsp Zaatar
Fry the lamb, browning the whole piece well. Season the lamb with the zaatar and place it in a vacuum bag with the remaining ingredients. Bake the lamb sous vide at 60°C for approximately 1-1½ hour. Let the lamb rest at room temperature for at least 30 minutes.
Ramson croquettes
500 g Almond potatoes
50 g Butter
50 g Plain flour
100 ml Double cream
150 ml Milk
2 Egg yolks
90 g Svedjan hard cheese
10 g Ramsons
10 g Parsley
Breading
120 g Plain flour
2 Eggs
75 g Panko
Boil the potatoes. Melt the butter in a saucepan and add the flour and whisk. Add the milk and cream a little at the time and whisk to a smooth batter. Pass the potatoes through a sieve and fold them into the batter. Add the egg yolks, the grated cheese and the herbs. Season with salt and pepper and chill the batter. Roll into little balls and bread in flour, whisked egg and finally in panko. Place the croquettes cold and deep fry just prior to serving.
Salt baked/grilled yellow beets
10 Yelllow beets
Salt dough
500 g Water
550 g Plain flour
250 g Salt
90 g Cooking oil
Rinse all dirt off the beets. Cover the beets with the salt dough and bake at 160°C for approximately 2 hours. Remove the dough and grill the beets gently with cooking oil so you achieve a smokey flavour. Peel the beets and cut according to instruction.
Lamb jus
500 g Roasted Lamb stock
2 Carrots
1 Brown onion
6 Thyme and Rosemary sprigs
300 g White wine
100 g Red wine
100 g Fermented plum purée
8 Garlic cloves
Peel and chop carrots and onion. Brown them in a saucepan. Deglace the pan with white wine and add the lamb stock. Reduce the sauce by half. Cover the garlic cloves in cooking oil a saucepan and roast them. Mix to a purée. Season the sauce with roast garlic purée, fermented plum purée and red wine.
Ramson mayonnaise
20 g Ramsons
20 g Spinach
300 g Cooking oil
2 Egg yolks
1 tbsp Dijon
1 tbsp Champagne vinegar
Mix ramsons, spinach and cooking oil on high effect in a blender. Pour through a fine sieve. Mix egg yolks, dijon and champagne vinegar. Add the oil in a think stream whilst constantly mixing. Season with salt.
Rapeseed sprouts
10 Rapeseed sprouts
1 Garlic cloves
2 tbsp Lemon juice
2 tbsp Cooking oil
2 tbsp Japanese light soy sauce (Kikkoman if available)
Make a vinaigrette with the garlic, lemon juice, cooking oil and soy sauce. Set aside for later. Just before it’s time to serve the dish, fry the rapeseed sprouts in a hot pan with a little oil. When they start to colour, toss them in the vinaigrette.
Garnish
3 Yellow beets
100 g Pickling liquid
10 g Wood sorrel
Spiralise the yellow beets and place in ice water. Strain off the water and let the beets dry. Toss in the pickling liquid just before serving.
Serves 10
Beef
Fry the beef in oil in a very hot pan until the beef is seared on both sides. Add thyme and crushed garlic cloves. Place the beef on a baking tray and bake at 80°C to a core temperature of 54°.
Grilled butter
Melt the butter slowly with ancho chili, garlic cloves and sprigs of thyme. Place a glowing piece of coal in the butter and allow to steep for 20 mins. Strain the butter and set aside for later.
Hay baked tomato/Baked white onions
Remove the ends of the tomatoes and halve them. Place the tomatoes on a bed of hay and bake at 160°C for approximately 60 minutes.
Place the tomatoes on a baking tray and brush with the grilled butter. Save the roasted hay for the jus. Bake the white onions (skins on) at 180°C until they are super soft. Cut according to the chefs’ directions.
Tarragon butter
Run the parsley, tarragon and jalapeño with the cooking oil in a blender. Strain the oil into a bowl.
Add room tempered butter and mix. Spread the butter on a silicone mat and freeze in Electrolux 900 Blast Chiller® – or place mat on a tray in the freezer.
Roast hay infused jus
Chop carrot and onion brunoise. Crush the garlic cloves with the skin on. Brown carrot, onion and garlic cloves in a saucepan using 1 tbsp cooking oil. Add the thyme. Pour red wine in and reduce by half. Add chicken stock and reduce by half. Add roasted hay and allow to simmer for 10 minutes and strain.
Pickled celeriac
Peel and shave the celeriac thinly. Cook vinegar, sugar and salt into a pickling liquid. Cut the celeriac and place in a vacuum bag with the pickling liquid.
Celeriac purée
Peel and dice the celeriac into smaller pieces. Place in a saucepan with cooking oil and confit until soft. Mix the celeriac with water to a creamy texture. Season with salt and champagne vinegar.
Lamb
Cook the meat sous-vide with garlic, rosemary and olive oil for 40 minutes at 58°C. Take the meat out of the bag and season with salt and pepper. Grill the meat on all sides before serving and slice it against the fibers. If you don’t have access to a sous vide machine you can start by grilling the meat and then cook it slowly in the oven at 110°C until it reaches 58°C in the core.
Lamb brisket and lamb jus
Trim the brisket and fry it in a pan. Peel and chop the vegetables and fry them gently in a pressure cooker. Add the wine and the stock, the brisket and one of the rosemary stalks. Put on the lid and cook under pressure for 45 minutes or until the meat is tender. Lift out the meat and allow it to cool, then cut it into smaller pieces. Strain the sauce and reduce until it thickens slightly. Season with salt and sherry vinegar. Leave a stalk of rosemary to infuse in the sauce.
Glazed carrots
Rub the carrots with olive oil and salt. Bake them for 45 minutes in an oven at 180°C.
Let the carrots cool down and cut them into smaller pieces. Heat the honey with vinegar and thyme. Glaze the carrots in a frying pan with the honey mixture and add the brisket.
Wild garlic butter
Chop the herbs and the garlic. Mix in a blender with the oil. Incorporate the butter and season with salt. Spread the mixture onto a silicone sheet and freeze it. Break the butter into pieces before serving.
Garlic-fried rapeseed shoots
Pluck the rapeseed shoots and rinse them. Chop the garlic. Fry the rapeseed shoots in olive oil. Add the garlic and season with soy sauce and lemon juice.
Garnish
Slice the zucchini thinly using a mandolin. Season with lemon, olive oil and salt just before serving. Crumble the cheese for garnish.
Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the melted butter and cover the pot with a lid. Strain the butter just before serving.
Portion the sirloin as shown by your chef and fry the pieces golden brown in a hot pan. Baste with butter and cook in an oven at 100°C until a core temperature of 56°C. Let the meat rest. Season with salt and pepper and slice the meat. Brush the it with melted butter and grate the cheese.
Soak the peas in cold water overnight. Boil the peas with mustard seed, thyme and garlic until the peas are almost soft. Drain the peas and remove the thyme and garlic. Toss the peas in the grilled butter, season with salt and pepper.
Peel the onions and cut them into thick slices. Place the slices along with the remaining ingredients in a vacuum bag. Seal the bag and cook the onions at 85°C for 15 minutes or until soft. If you don’t have access to a vacuum machine you can let the onions simmer on the stovetop instead. Keep the liquid for the jus. Place the onion rings on a tray and blast them with a blowtorch.
Chop the onion and apple and fry until golden brown. Add the stock and reduce by half. Roast the hay 10 minutes in the oven at 170°C. Add the hay to the reduced stock and season with salt and the liquid from the baked onion. Strain the jus.
Peel the celeriac and slice 1/3 of it thinly using a mandolin. Cut the slices into thin matchsticks. Deep fry the sticks until crispy. Cut the remaining celeriac into cubes and cook it in vegetable oil until soft. Mix to a smooth cream in a blender with a little of the oil. Season with salt and vinegar.
Bring the water to a boil with sugar, salt and vinegar. Cut the endives into 4 and pickle them until serving.
Brown the meat in a pan. Peel and dice the vegetables. Fry them in olive oil. Place the meat and vegetables in a pressure cooker. Add the beer and the stock and close the lid. Cook for 20 mins on heat level 7, then 40 mins on heat level 4. Release the steam and strain the broth into a saucepan. Take the meat off the bones. If you don’t have access to a pressure cooker you can cook the lamb shanks in the oven instead.
Trim the meat, rub it with zaatar and seal in a vacuum bag with the other ingredients. Cook in a steam oven or water bath at for 1 h at 67°C. Let the meat rest. Before serving, season the meat with salt, then grill it and slice it. If you don’t have access to a vacuum sealer you can start by grilling the meat and then cook it in the oven at 110°C until it reaches 67°C in the core.
Reduce the broth until it starts to thicken. Incorporate the butter. Peel the artichoke and dice it finely. Cut the gooseberries lengthwise. Cut the cress. Add everything to the sauce and season with salt and vinegar.
Bake the first part amount of Jerusalem artichoke for 45 at 190°C with salt and olive oil. Let them cool, split them lengthwise and deep fry.
Wash the remaining artichokes and dice them finely. Fry them in olive oil, add the cream and let it caramelize. Mix in a blender until smooth. Season with salt and lemon and pass through a sieve.
Heat a pan and toast the quinoa. Mix it with the sesame seed. Peel the carrots and fry them on low temperature in butter and oil. Add the honey and the leaves from the thyme. Toss the carrots in the honey, roll them in the quinoa mixture and place them on a tray.
Pluck the cress and place the leaves in cold water. Slice the Jerusalem artichoke thinly and rinse the slices. Dry with paper and fry until crispy. Season with salt.
Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the melted butter and cover the pot with a lid. Strain the butter just before serving.
Portion the sirloin as shown by your chef and fry the pieces golden brown in a hot pan. Baste with butter and cook in an oven at 100°C to a core temperature of 56°C. Rest the meat. Season with salt and pepper and slice to portion size. Brush with melted butter and grate the cheese over the beef.
Soak the peas in cold water overnight. Boil the peas with mustard seed, thyme and garlic until the peas are almost soft. Drain the peas and remove the thyme and garlic. Toss the peas in the grilled butter, season with salt and pepper.
Peel the onions and cut them into thick slices. Place the slices along with the remaining ingredients in a vacuum bag. Seal the bag and cook the onions at 85°C for 15 minutes or until soft. If you don’t have access to a vacuum machine you can let the onions simmer on the stovetop instead. Keep the liquid for the jus. Place the onion rings on a tray and blast them with a blowtorch.
Chop the onion and apple and fry until golden brown. Add the stock and reduce by half. Roast the hay 10 minutes in the oven at 170°C. Add the hay to the reduced stock and season with salt and the liquid from the baked onion. Strain the jus.
Peel the celeriac and slice 1/3 of it thinly using a mandolin. Cut the slices into thin matchsticks. Deep fry the sticks until crispy. Cut the remaining celeriac into cubes and cook it in vegetable oil until soft. Mix to a smooth cream in a blender with a little of the oil. Season with salt and vinegar.
Bring the water to a boil with sugar, salt and vinegar. Cut the endives into 4 and place them in the pickling liquid until it’s time to serve.