NG7/Sandwich by John Freeman

John Freeman

John Freeman

18th August 2014

NG7/Sandwich by John Freeman

This dish really showcases the vegetation immediately around us at the restaurant. It’s a play on something I had when I was a kid. A really posh ice cream to me was when you used to get wafers and put ice cream in the middle. This is our version: a savoury horseradish ice cream with elderberry vinegar, tuiles and wild herbs.

SEASONALITY AND AVAILABILITY:

The ingredients in this dish are available in the UK between March and July. When it's in season it's available to pre-order at Restaurant Sat Bains, even if it's not on the current menu, with 5 days notice.

FINISHING THE DISH AND PRESENTATION:

We haven't put any emphasis on presentation because we want you to create your own interpretation of the dish.
Alternatively you can follow the example shown here.

Ingredients

  • For the elderberry vinegar:
  • 40g caster sugar
  • 50ml water
  • 375g elderberries
  • 375ml white wine vinegar
  • For the horseradish ice cream:
  • 65ml semi-skimmed milk
  • 110ml double cream
  • 60g liquid glucose
  • 15ML vinegar
  • 30ml pasteurised egg yolk puréed fresh horseradish to taste salt to taste
  • For the lovage tuile:
  • 100g fresh lovage
  • 75g fondant
  • 50g liquid glucose
  • 5G salted butter salt to taste
  • For the barley tuile:
  • 100g pearl barley
  • 100g plain flour
  • 55g salted butter, chilled salt to taste
  • You will also need:
  • 50ml rapeseed oil
  • 10g sea salt
  • 5g ground elder
  • 5g yarrow
  • 5g nettle flowers

Method

Elderberry vinegar:
Pour the sugar and water into a saucepan on medium heat.
Let the sugar dissolve and add the berries.
Simmer for 5 minutes, then add the vinegar, bring it to the boil and remove from the heat.
Pour into a clean container, seal and leave in the refrigerator for 3 days. Strain and store in Kilner jars until ready to use.
Use equal quantities of elderberry vinegar and rapeseed oil to make a dressing for the final dish.
Horseradish ice cream:
In a pan whisk together the milk, cream, glucose, vinegar and egg yolk. Bring up to 86˚C.
Take off the heat and add the horseradish to taste.
Season with a little salt.
Pass through a chinoise into a bowl over an ice bath and allow to cool. When the mixture is cold and thick, transfer to a plastic container and freeze.
When frozen remove from the freezer and cut into 10 even-sized oblongs. Return to the freezer until needed.
Lovage tuile:
Wash and dry the lovage.
Dry in a 55°C oven until completely dry – this should take around 4 hours.
Bring the fondant and glucose to to 160°C.
Remove from the heat and whisk in the butter.
Pour the mixture onto a piece of silicone paper and leave to cool.
Blend to a fine powder with the lovage.
Sift on to a non-stick baking mat and bake for 3-5 minutes at 160°C. Break into shards and store in an airtight container.
Barley tuile:
Pre-heat the oven to 150°C.
Place the pearl barley in a baking tray and roast for 2 hours.
Allow the barley to cool down completely before blending it into fine barley flour.
Sift and store in an airtight container.
Raise the oven temperature to 165°C.
Pour the barley flour, plain flour, salt and diced butter into a food processor and pulse until it resembles sand.
Bake the mixture for 15 minutes or until golden.
Leave it to cool down slightly and then blend in a food processor until the mixture resembles a paste.
Pour the paste onto a sheet of baking paper, cover with another piece of baking paper and roll out to a thickness of 2mm.
Refrigerate for a minimum of 15 minutes before use.
Once cool, cut into 20 even-sized rectangles.
These should be the same length and width as the ice cream to form the sandwiches.

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