Garlic butter
• Break the garlic into individual cloves, put in a tray with a little olive oil and a sprinkle of salt.
• Cook at 180 degrees for 10-12 minutes
• Once cool enough to handle, remove the cloves from the skins and put to one side
• In a pan of boiling water, blanch the flat leaf parsley and the spinach and then refresh in an ice bath
• Drain the spinach and parsley well and squeeze any excess water
• Place the butter, garlic, parsley and spinach into a paco beaker and churn
• Place the mix in the fridge to allow the butter to set
• Churn 3 times in total until the butter is vibrant green
• Using a melon baller, scoop out and place onto a tray until ready to use
Veal sweetbread Kiev
• Remove the sinew from the sweetbread and dice into small cubes
• In the Robo Coupe blitz the chicken mince, cream and egg whites until smooth
• Stir in the sweetbreads and season
To make the sweetbread
Push the mix into a circular shape flat on a bench, place the garlic butter in the centre.
Carefully fold all the edges together to form a ball.
Place in the fridge to firm up.
Carefully pane the ball in Japanese breadcrumbs
Deep fry to order until golden brown
Bagna Couda
• Split the milk into 3 x 2ltrs jugs
• Cover the garlic with 2ltrs of the milk and bring to the boil
• Strain off the milk discarding the milk
• Repeat the process two more times BUT keep the milk on the final batch
• Pour the garlic & milk into the Thermomix and blend
• Slowly add the cold diced butter until thickened and finally add the anchovies
• Once smooth, pass through a fine sieve, and store
Tarragon oil
• Heat the oil in the Thermomix to 60 degrees speed 6
• Add the tarragon and spinach and blend on speed 10 for 1 minute
• Pass through a Jay cloth
Cabernet Sauvignon & Tarragon Vinaigrette
• Whisk all ingredients and store