Marinade (6 portions)
80ml soya sauce
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
Tartare (6 portions)
100g ostrich fillet
5g wholegrain mustard
Salt to taste
Pepper to taste
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)
140ml beetroot juice
35ml plum juice
One drop hibiscus aroma
One drop white balsamic
2,5ml agar agar
Salt to taste
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)
1 hibiscus aroma
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)
50g gluten-free flour
5g xanthan gum
One drop liquorice essence
Small pinch activated charcoal
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)
40ml cream cheese 15ml yoghurt
1ml white balsamic 5ml horseradish cream 1g dill
Salt to taste
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
3g micro herbs and flowers
- 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.