Sword fish Carpaccio with Radish Sorbet,
Micro Herbs and Flowers
Serves 4
200g radishes
2 tbsp brown rice vinegar
2 tsp caster sugar
2 tbsp vodka
Juice of 2 lemons
1/2 fresh red chilli, finely sliced
30g ginger, finely sliced
300g swordfish steaks
(3-4cm thick)
Small handful of micro shiso
Small handful of micro coriander
Edible flowers such as unsprayed organic roses, pansies, hibiscus,
lavender
1 tsp honey
Pinch of salt
Few slices julienned ginger
1 For the sorbet, quarter the radishes and
blitz in a food processor with the brown rice vinegar, sugar, vodka
and 1/2 tsp of the lemon juice. Transfer the mixture to a shallow
container and put it in the freezer, removing after 30 minutes to
whisk with a fork. You will need to repeat this freezing and
whisking routine 3 or 4 times to produce a sorbet. Alternatively,
you could use an ice-cream maker.
2 Combine the chilli, ginger and the rest of
the lemon juice to make a marinade. You can infuse the chilli and
ginger in the lemon juice for between 10 minutes and 2 hours
depending on how spicy you want it.
3 Slice the swordfish into very thin strips and
add to the marinade for 10-15 minutes.
4 Remove the swordfish slices and arrange on
serving plates with the sorbet, micro herbs and edible flowers.
5 Strain the marinade to remove the chilli and
ginger, and add the honey, salt and julienned ginger to make a
dressing. Pour it over the swordfish and serve.
Sweet-Pea Espuma with Parmesan Crisps
Serves 8
Please note: this recipe requires a 500ml cream whipper with an
N20 charger
For the Parmesan crisps:
30g Parmesan, grated
1 tbsp poppy seeds or sesame seeds
For the sweet-pea espuma:
2 shallots, finely chopped
1 garlic clove, finely chopped
15g unsalted butter
100ml vegetable stock
1 bay leaf
250g garden peas, frozen
90ml milk
130ml double cream
11/2 tsp vanilla salt
40ml cream, lightly whipped, for decoration
Few sprigs of micro red amaranth
Edible gold leaf sprinkles (optional)
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Cover a baking tray with parchment, spread
out the grated Parmesan evenly on top, and put into the oven for
3-4 minutes. Once the cheese starts to become translucent and forms
into one sheet, take it out of the oven and sprinkle with poppy
seeds. Carefully cut the cheese into 8 pieces, remove from the
parchment and leave to cool.
3 Fry the shallots and garlic in the butter for
about 5 minutes.
4 Add the vegetable stock, bay leaf and frozen
peas, and simmer for 3 minutes.
5 Remove the bay leaf before adding the milk
and 70ml of the double cream, mixing to a smooth consistency. Add
the vanilla salt.
6 Pass the mixture through a fine sieve,
discarding any pulp. You will be left with around 450ml.
7 Pour the mixture into a 500ml cream whipper
with an N20 charger.
8 Follow your whipper's instructions to produce
a pea espuma, squirting it into a glass and filling to around
halfway.
9 Fill a syringe with double cream, insert into
the pea espuma, and squirt in around 5-10ml, creating a layer of
cream at the bottom of the glass.
10 Decorate with the Parmesan crisps, whipped
cream, micro red amaranth and edible gold leaves.
Scallops with Pea and Mint Risotto, Pea shoots and Mint
Garnish Serves 4 as a main meal (8 as a starter)
2 shallots, finely sliced
4 tbsp olive oil
2 tsp parsley, finely chopped
250ml vegetable stock
2 bay leaves
400g frozen peas
50g celery, finely chopped
300g risotto rice
800ml fresh fish stock
160ml white wine
8 scallops, coral removed,
chopped into small cubes
15g butter
Zest of half a lemon
10g pea shoots
Small handful of micro mint leaves
Small handful of micro parsley leaves
1 Fry the shallots in half of the olive oil for
5 minutes, then add the parsley.
2 Add the vegetable stock and 1 bay leaf, and
simmer over a low heat for 10 minutes.
3 Add the peas and cook for a further 3
minutes.
4 Remove half of the peas and set aside before
blending the rest into a purée.
5 Simmer the purée until it has halved in
volume.
6 Stir in the whole peas that were removed,
take off the heat and set aside.
7 Fry the celery in olive oil. Add the rice and
continue frying until it becomes translucent. Meanwhile, put the
fish stock into a pan with the other bay leaf and warm to a
simmer.
8 Pour the white wine into the rice pan and
stir until it has mostly evaporated. Add the hot fish stock, one
ladle at a time, stirring until absorbed.
9 When you add the last ladleful of stock, mix
in the scallops, butter and lemon zest. Taste and season with salt
and pepper.
10 To serve, place a cooking ring in the centre
of a plate and fill with risotto to 3.5cm. Layer the pea mixture on
top, leave to cool, and remove the ring.
11 Garnish with pea shoots, micro mint leaves,
micro parsley, black pepper and a dash of olive oil.
12 If you are serving the risotto as a main
meal, you can use larger cooking rings or serve without them for a
more informal look.
Braised Cauliflower Steak with Micro-Herb Salad
Serves 4
Two 600-700g cauliflowers
60g butter
40g anchovy fillets, finely chopped (10 fillets)
2 cloves of garlic, finely chopped
4 tbsp parsley, finely chopped
3 tsp plain flour
170ml milk
Small handful of micro coriander
Small handful of micro mizuna
Small handful of micro garlic chives
1 Slice the cauliflower into steaks, roughly
1.5cm thick, taking them from the centre of the cauliflower. Cook
in boiling salted water for around 10 minutes (the steaks should
remain firm but not crisp). You may need to cook 2 batches
depending on the size of the pan.
2 Plunge the steaks into cold water to stop
them cooking, drain and pat dry.
3 Mash the butter, 25g of the anchovies, garlic
and 1 tbsp of the parsley in a small bowl to make an anchovy
butter. Set aside half and put the rest into a small saucepan and
melt over a moderate heat. Sprinkle in the flour to make a roux.
Gradually add the milk, stirring all the time to make a smooth
sauce, before adding the remainder of the parsley and anchovies.
Add the anchovies gradually, as the level of saltiness can vary.
Season to taste, and keep warm over a very low heat.
4 Melt the anchovy butter that was set aside in
a frying pan, add the cauliflower steaks and gently sauté for a
couple of minutes on each side.
5 Combine the micro herbs in a small bowl.
6 Serve the cauliflower with the sauce and
micro-herb mixture.
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