Lamb Liver Parfait
Sweat the shallots, garlic and thyme. Add a pinch of salt.
Add the Madeira. Reduce to a glaze.
Add the Port. Reduce to a glaze.
Add the butter and take off the heat.
Add the chopped lambs liver. Leave to warm through.
Blitz in a thermomixer until smooth.
Add 4-spice, the egg and the egg yolk and blitz again.
Cook in the thermomix at 60°c for 12 minutes.
Pass into paco jet and freeze in the blast chiller (alternatively if time is short, freeze with liquid nitrogen)
Rose Geranium Gel
Infuse in water the geranium and sugar. Bring to 60° and keep for 12 hours.
Pass through a chinoise.
Bring to the boil, add the agar, and set in the blast chiller.
Blitz in a vita-prep until smooth.
Soreen crumb
Break the soreen loaf into small piece.
De-hydrate at 90°c for 2-3 hours – or until dry and crispy.
Soreen slices
Freeze the soreen loaf until solid.
Slice on a meat slicer.
De-hydrate at 90°c for 1-2 hours or until crispy.
Finger lime / Lemon caviar
Remove the pearls of the fruit. Set aside.
Ice lettuce / red amarynth / rose geranium leaves / salad
Pick all the salad. Wash in iced water.
Spin in a salad spinner.
Dry on paper and set aside.
To serve
Turn the lamb liver parfait in the paco jet.
Spoon geranium gel on the plate.
Quenelle of parfait.
Garnish with soreen slices, crumb, lemon caviar and salad.