Some birds don’t fly

Ostrich tartare

Marinade (6 portions)

INGREDIENTS

30g lemongrass

5g ginger

80ml soya sauce

 

METHOD

1 Sweat chopped lemongrass and ginger in a large pan. Add the

soya sauce and allow to scald before removing the pot from the heat

and allowing the flavours to steep while cooling.

2 Pour the marinade over the ostrich fillet and cover by means of

skin contact.

 

Tartare (6 portions)

INGREDIENTS

100g ostrich fillet

30g plums

30g beetroot

2g thyme

20g pickles

2g coriander

2g basil

5g wholegrain mustard

Salt to taste

Pepper to taste

 

METHOD

1 Cook beetroot in seasoned boiling water with thyme. Cut small

brunoise of the plums, beetroot, pickles and marinated ostrich.

2 Mix together with the finely chopped coriander and basil. Add

the mustard and seasoning to taste. Stack 20g of the mixture into

greased cylindrical ring cutters 3cm in diameter and press down well.

3 Pour over 5ml of the liquid beetroot gel and allow to set in fridge.

Beetroot gel roulades (6 portions)

INGREDIENTS

140ml beetroot juice

35ml plum juice

One drop hibiscus aroma

One drop white balsamic

2,5ml agar agar

Salt to taste

 

METHOD

1 Heat the beetroot and plum juice along with the hibiscus aroma

and white balsamic in a large saucepan. Slowly add the agar

agar to the simmering water while whisking well to avoid lumps.

2 Allow to simmer for a further 2 minutes to ensure the agar agar

is activated. Pour the mixture into flat trays 2mm thick and allow to

set on the counter top. Cut into squares 5cm x 5cm. Roll out 1m of

plastic wrap onto a slightly damp countertop avoiding air bubbles

as far as possible. Lay sheets of beetroot onto the wrap and spoon

on 10g of the tartare mixture on the side facing you.

3 Shape the tartare into a cylindrical shape in order for the sheet

to roll around the roulade. Roll the beetroot sheet over tightly in

the plastic wrap and twist the edges slightly to ensure the tartare

cannot fall out. Set in the fridge until ready to plate.

 

Plum purée (6 portions)

INGREDIENTS

1 plum

1 hibiscus aroma

 

METHOD

1 Cut plums in quarters with the stones removed. Place into a

vacuum pack bag with the hibiscus aroma and seal tightly. Sous

vide plums at 80°∆C for roughly an hour depending on the ripeness

of the plums. The plums should dissipate when pressed. Drain

excess juice and blend the pulp. Pass through a tamis sieve and

store in a piping bag.

 

Liquorice tuile (6 portions)

INGREDIENTS

1 egg

50g gluten-free flour

5g xanthan gum

One drop liquorice essence

Small pinch activated charcoal

 

METHOD

1 In a mixing bowl, lightly whisk egg. Add gluten-free flour and

activated charcoal, whisk to a smooth paste. In a small saucepan

heat liquorice essence with xanthan gum and a splash of water

while whisking vigorously. Add xanthan to egg mixture and stir in

well. Place into a piping bag and pipe into zigzag tuiles 5cm long

and roughly 1cm wide. Bake at 150°∆C in the oven for 10 minutes.

 

Horseradish cream (6 portions)

INGREDIENTS

40ml cream cheese 15ml yoghurt

1ml white balsamic 5ml horseradish cream 1g dill

Salt to taste

 

METHOD

1 In a kitchen aid paddle the cream cheese until soft. Paddle in yoghurt and white balsamic. Pass the horseradish cream through   a tamis sieve to ensure there are no lumps. Add the horseradish to the cream cheese while paddling. Fold in finely chopped dill with   a spoon and season to taste.

To assemble the dish

PER PORTION

1g caviar

3g micro herbs and flowers

 

METHOD

  • Place the tartare stack onto the plate and remove the Pipe on six small drops of the horseradish cream around the top edge of the stack. Use the cream as a glue to build a small garden in a half moon shape on top of the stack. Finish off with a touch of caviar.
  • Carefully unwrap the roulade and place onto the plate with an

offset palette knife. Pipe a line of plum purée along the topmost length of the roulade. Using the purée as an anchor, place the liquorice tuile and once again build a garden along the length of  the roulade.

By |2018-04-23T04:27:50+00:00April 19th, 2018|DEKATv, Kos, Uncategorized|