For cauliflower puree:
Cook 600g of diced cauliflower florets in butter for 3-4 minutes until soft.
Season, add milk, followed by cream and cook out for further 4 minutes.
Pass, retaining cooking liquor and puree until smooth adding the liquor as required.
Return to pan, season and blend in remaining butter. Cook for 2-3 minutes stirring continuously, pass again.
For Oysters:
Make tempura batter by mixing dry ingredients with 2 eggs and enough water to combine.
Pop oysters retaining as much liquid as possible, strain and wash thoroughly.
Store in liquor.
For Horseradish Foam:
Reduce stock by 2/3rd. Add cream and grated horseradish root.
Soak lecithin in 15ml water. Add to cream mix with milk and season.
Heat to 85°c and pass. Aerate with bamix and taste for seasoning – adjust with ,lemon juice, salt and pepper.
For Baby Leeks:
Blanch leeks in salted water till tender. Refresh in iced water.
For Cauliflower Slices:
Slice florets into 0.5mm slices.
Blanch in boiling water until tender and almost cooked through, refresh in iced water.
Finish cooking in water/butter emulsion.