Battered halloumi, potato terrine, lemon and dill

Eddie  Shepherd

Eddie Shepherd

6th March 2015

Battered halloumi, potato terrine, lemon and dill

Battered halloumi, potato terrine, lemon and dill

Serves 12

Ingredients

  • Potato Terrine:
  • 1250g Peeled & Squared off Maris Piper Potatos
  • 300g Single Cream
  • 125g Melted Butter
  • Salt, Pepper, Nutmeg
  • Hydrated Mehtylcellulose:
  • 15g Methylcellulose f50
  • 1 litre Water - Just boiled
  • Carbonated Batter:
  • 100g Hydreated Methylcellulose Slurry (from above)
  • 210ml Water
  • 85ml Vodka
  • 125g Plain flour
  • A good pinch of salt
  • Battered Halloumi:
  • Three blocks halloumi
  • Dill Oil:
  • 400g Dill Tips
  • 600g Grapeseed Oil
  • White Wine Reduction:
  • 250g Dry white wine
  • 30g Lemon juice
  • Lemon Dill Sauce:
  • 
50g White wine reduction (from above)
  • 300g Single cream
  • 2 Tablespoons chopped fresh dill
  • Salt
  • Pea Puree:
  • 300g Frozen Peas
  • 100g Cold water
  • 2g Xanthan Gum
  • Salt
  • Water
  • 1/4 Nutmeg grated

Method

Potato Terrine:

Season the cream well with salt, pepper and nutmeg.

Place the seasoned cream in a large bowl.

Slice the peeled potatoes on a mandolin.

Toss the potato slices in the seasoned cream.

Line a loaf tin with melted butter then grease proof paper, then brush this with more butter.

Layer in the potato slices, every few layers brush with a little butter and season with a pinch of salt and pepper.

When done tin foil over the loaf tin and bake it at 175C for 1.5 hours.

Remove the cooked potato terrine from the oven and press it down with a matching tin weighted down with something heavy.

Then place the terrine (still pressed with a weight) in the fridge the overnight.

The next day cut the pressed potato terrine into small cubes.

To serve - Deep fry the cubes at 190C until golden brown around the edges - about 2-3 minutes.

Serve immediately.

Hydrated Mehtylcellulose:

Blend the Methylcellulose with the hot water

Cool the mixture slowly, stirring regularly until cooled and thickened.

Leave in the fridge for 2 hours to hydrate fully (ideally over night).

Carbonated Batter:

Place flour in a bowl.

Add the liquids bit by bit while whisking

Strain batter to remove any lumps.

Pour into a cream whipper and charge with two CO2 chargers.

Chill in the fridge, ideally for around two hours.

Battered Halloumi:

Cut the Halloumi into cubes and toss these in plain flour ready to be battered.

Then shake off excess flour.

Spray some batter out of the whipper into a bowl.

Dip the halloumi into the batter then drop in the fryer, cook 2-3 minutes at 190C until crispy.

Drain off excess oil on paper towel.

Seaweed Ash –

Dried Dulse Seaweed

To prepare the seaweed ash first place dried dulse seaweed into a metal bowl.

Then with a blow-torch burn the dulse until it no longer flames but just glows red.

Allow the burnt dulse to cool, then carefully place the ash in a spice grinder and blend it to a powder.

Store in an airtight container.

Dill Oil -

Blanch dill 45 seconds in rapidly boiling water then refresh it in ice water.

Allow the blached herbs to dry off on paper towel.

Heat the dill with the oil to 60C.

Blend the dill and warm oil continuously for 10 minutes.

Strain off the vibrant green dill oil through several layers of fine cheese cloth.

If possible spin the finished oil in a centrifuge for the clearest, brightest possible oil, and pour the oil off the solids that sink to the bottom of the centrifuge bucket.

White Wine Reduction:

Heat the lemon juice and white wine in a pan till boiling,

Simmer and reduce to 50g.

Store in the fridge

Lemon Dill Sauce:

Warm the white wine reduction in the pan.

Gradually add the cream, seasoning & chopped dill & simmer for a couple of minutes.

Serve hot.

Pea Puree:

Cook the peas in boiling water for 4 minutes then shock them in ice water.

Puree the blanched peas with the cold water and the xanthan gum.

Pass the resulting pea puree through a fine sieve and season it.

Plating

Place fours pieces of fried potato terrine and four pieces of battered halloumi arranged to form a circle.

Dot pea puree on the plate between the pieces of terrine and halloumi.

Pour a little of the lemon dill sauce into the center of the circle.

Place pieces of watercress around the circle.

Finish the dish with dots of dill oil and a sprinkling of the seaweed ash to act as a final seasoning.