Bouquet of Thanks by Benedict Reade

Benedict Reade

Benedict Reade

28th August 2018

Bouquet of Thanks by Benedict Reade

Bouquet of Thanks by Benedict Reade - this was the first dish that Benedict cooked in the Scotland heat on Great British Menu

Ingredients

  • Peel Kohl Rabi
  • a. 2 Kohl Rabi
  • a. peeler
  • b. cling flim
  • Peel Celeriac
  • a. 1 dense celeriac
  • a. knife
  • b. cling film
  • Peel Candy Beet
  • a. 2 medium size candy beet
  • a. peeler
  • b. cling flim
  • Pick Herbs
  • Cheese foam mix
  • a. 225g soft goats cheese
  • b. 112g ceme faiche
  • c. 112g cream
  • d. 17g Salt
  • e. 15g Horseradish
  • a. Thermomix
  • b. Fine chinois
  • c. Small ladle
  • d. 500ml ISI cannister
  • Buckwheat cracker dough
  • a. 200g strong flour
  • b. 100g buckwheat
  • c. 2 tblspn olive oil
  • d. 120g water
  • a. stand mixer
  • Pickled Kohl Rabi
  • Saffron Pickle Liquor
  • Kohl Rabi
  • Sheeting tool (bringing)
  • Blanching water
  • Vac bag
  • Pickled celeriac
  • Juniper/Beetroot Pickle Liquor
  • Celeriac
  • Sheeting tool (bringing)
  • Blanching water
  • Vac bag
  • Pickled Candy Beets
  • Apple Pickle Liquor
  • Candy Beet
  • Sheeting tool (bringing)
  • Blanching water
  • Vac bag
  • Sautéed Courgette
  • 1Kg courgette
  • 100g shallot brunoise
  • Salt
  • Mandoline
  • Knife
  • Chopping board
  • Medium-large sauté pan
  • Wooden spoon
  • Herb garnish
  • Fennel Flower heads
  • Bunch Dill
  • Chive Tops
  • Micro Rocket
  • Pickled radish pods
  • Pink Purslane
  • Tubs and damp paper
  • tweezers
  • Brown butter dressing
  • 250g Butter
  • 100g Grapeseed Oil
  • saucepan
  • Buckwheat crackers
  • Dough from day before
  • Pasta machine
  • Cutters
  • Smoked Herring Caviar
  • Disposable piping bag
  • Scissors

Method

TBC

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