If you can meet with triumph and disaster and treat those two imposters just the same - my starter for Great British Menu 2017

Danny Parker

Danny Parker

23rd May 2017

If you can meet with triumph and disaster and treat those two imposters just the same - my starter for Great British Menu 2017

If you can meet with triumph and disaster and treat those two imposters just the same - my starter for Great British Menu 2017

Ingredients

  • 12 x Yellow Cherry Tomato
  • 20 x Red Cherry Tomato
  • 12 x Purple Sprouting Broccoli
  • 1 x Cucumber
  • 4 x Courgette with flower
  • 10 x Breakfast Radish
  • 1 x Moulis
  • 16 x Mini Jersey Royal Potato
  • 2 x Large Red Beetroot
  • 2 x Large Yellow Beetroot
  • 2 x Large Candy Beetroot
  • 1 x Globe Artichoke
  • 4 x Shetland Black Potato
  • 250g x Broad Beans
  • 250g x Garden Peas
  • 12 x Cucamelon
  • Salad Burnet
  • Red Radish Cress
  • Mustard Leaf
  • Young Kale Leaves
  • Nasturtium Leaf Blue Pepe
  • Nasturtium Flowers
  • Lemon Balm Cress
  • Chives
  • Chervil
  • 500g x Table Salt
  • 500g x White Balsamic Vinegar
  • 100g x Thyme
  • 100g x Icing Sugar
  • Maldon Salt
  • 500g x Lovage
  • 2 x Egg
  • 750g x Grapeseed Oil
  • 100g x Water

Method

Firstly make the emulsion by picking the lovage
leaf, then blending with the oil. Leave to hang in
muslin to obtain a bright green clear oil. Soft boil the eggs and cool in iced water. In a thermomix using the whisk attachment, whisk together the water, egg yolk and seasoning. Trickle in the oil until correct consistency, adjust the seasoning with vinegar and salt as necessary. Set aside1/4 Yellow cherry tomatoes. Marinate and compress the sliced red cherry tomato in lovage oil, with a touch of seasoning. Blanch and refresh cherry tomato, leaving the vine attached. Peel, sprinkle with sea salt, rapeseed oil and dust with icing sugar, leave to
dry out a little under the lights. Blanch the purple broccoli, leaving a tender bite. Slice cucumber thinly on the mandolin, Vac pac with white balsamic vinegar. Wash Courgette flowers. Slice breakfast radish thinly and store in iced water. Using a parisian cutter, cut balls from the moulis and vac with vinegar and lovage oil. Blanch the jersey royals in water with plenty of salt and butter. Salt bake 2 of each beetroots until tender. Prepare the globe artichoke and slice thinly before deep-frying for a crisp. Slice the purple potatoes and do the same. Prep and blanch broad beans and garden peas. Slice the cucamelon. Prepare and wash all the leaves and herbs as necessary. Dress the leaves and plate up using the emulsion as a base.

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