Veal Sweetbread

Bring the brine ingredients to a simmer so the salt and sugar dissolves and then cool completely to fridge temp (this process can be sped up by adding all salt/sugar to only 500g water and then cooling with 500g ice)
Brine the sweetbreads for 20-30 minutes, depending upon size. Peel the membrane from the breads, dry thoroughly and portion to 120g, following the natural grain of the sweetbreads as much as possible. Vac pack individually.
To order, dust lightly in flour, cook in oil until crust is formed then finish with lots of foaming butter, garlic and thyme.

Red Wine Sauce

Dice the beef trim to 1” chunks and brown very heavily in the beef dripping.
Once completely caramelised remove from the pan and caramelise the shallots and garlic with the salt.
Add ¼ bunch thyme and then deglaze pan with, reducing by ¾.
Warm the beef stock separately then add to the deglazed pan and port reduction. Return the beef and bring pan back to a boil, skimming very heavily.
Turn to a gently rolling simmer and cook out for 1.5 hours, skimming periodically.
Pass through a colander, then a chinois, then 4 layers of muslin. Reduce to consistency. If the sauce is getting too strong in flavour then a spoonful of xanthum can be used to thicken before flavour goes flat or too strong.
In service, warm the red wine sauce. Gently melt the bone marrow, confit finely chopped shallots in the fat as it renders with a pinch of salt. Drain off excess fat then emulsify in the sauce, finishing with the herbs and a touch of vinegar if necessary.

gremolata

Blitz all ingredients 4 mins at 80° speed 6
Stop the blender halfway to scrape down the jug
Chill over ice and vac immediately

Veal Shin

Brown the veal shin all over and turn into a deep gastro

Brown the veg and pancetta trim nicely, add the tomato paste, deglaze with the Barolo and add the stocks
When at a simmer add the herbs, peppercorns and anchovies.

Pour stock over shin, cover with parchment and foil and then braise at 120°C for 3-4 hours until completely tender.
Allow to rest and relax in the stock for at least an hour, then pick the meat from the bones. Pass the stock and reduce by half before adding the flaked meat back to the stock.
Reduce further if necessary to a ragu consistency. It does not need to be completely dry and sticky. Allow to cool completely, then bag into 400g bags.

chicken mousse

Dice chicken breast, removing all sinew and fat. Season with salt and place in freezer for 30 minutes along with blender bowl to ensure both are very cold.
Blitz chicken breast thoroughly with egg whites, scraping down the blender bowl a few times through the process to ensure no chunks are left on the side.
Emulsify the cream slowly into the mousse as it blends, again stopping to scrape the sides through the process.
Poach a rocher of mousse in water to check consistency and seasoning, adding in more cream and/or salt if necessary.

pasta dough

Reduce the water by half with the saffron and cool
Blend in vita briefly with half the yolk, ensuring it doesn’t froth. Decant from jug and yolk to make total up to weight of 540, using a spatula to ensure no egg is left in the jug
Weigh the ingredients firstly into a bowl ensuring you have exactly the right quantities to the gram, then add to robot
Blitz flour and egg in robot to form breadcrumbs. Bring together to form a dough
Vac on full pressure and rest minimum 1 hour before use

Ravioli

Mix the shin and mousse thoroughly and then ball into 30g balls.
Roll the pasta out to the thinnest setting and brush with water. Place the balls on the pasta sheet, cover with another sheet of pasta and stamp out with ravioli stamp, avoiding air bubbles or creases.