cavolo nero gratin

Blanch cavolo for 3 mins in lightly salted water and drain all cavolo in cloth and squeeze lightly.
Mix breadcrumbs and cavolo chopped together.
Boil milk and cream add cavolo cook for 30 seconds.
Blend smooth and add eggs whilst blending.
Pass through chinois and fold together.
Season with salt and press into a lined and sprayed tray.
Cook @ 100oc steam for 30 mins. 3 fan
Once cooked uncling film and let steam off for ten mins on bench then fridge till cold.

cavolo nero tuille

Bag potato, steam until soft (50 mins 100% steam).
Blanch cavolo for 3 mins. Reserve 50 ml of blanching water.
Blend until smooth using blanching water. Add leaf green colour.
Spread, dry at 63*c, 1% humidity, 1 hour 15 until dry but pliable, punch with cutter and fry.

mornay glaze for gratin

Bring cream ,milk, agar and citrate to the boil.
Melt butter and make roux with flour and cornflour.
Slowly add milk and cream to roux a whisking all the time.
Once all added cook out for 2-3 mins.
Add blue cheese and melt down.
Add everything into the vita and blend with kappa until smooth.
Pour onto premade gratin 200g of Mornay. Spread with small speltex until smooth flat and even. This step needs to be done quickly as the glaze will set up very quickly.
Chill down to portion later.

quince condiment

Peel and dice quine neatly (no waste) season with salt and ascorbic acid.
Sweat quince quickly, no colour until just soft.
Mix liquids together and combine into pan.
Add quince jelly (paste) and dissolve.
Mix sugar with NH and add to pan. Boil for 2 mins to activate pectin.
Check consistency on COLD tray.
Chill, reserve, later season with spice blend.

quince paste

Peel, prepare, dice quince. Dissolve sugar into liquid.
Bring to boil and add quince. Cling film the pan and braise on number 2 until soft.
Mix sugar and pectin. Bring puree to boil and combine. Boil for 1 minute and set in relevant mold.
Freeze, demold, store in freezer.

spice blend

Toast spice.
Blend in dry jug.
Vac and use as needed.

venison neck sausage

Sweat onion till very tender add spices toast.
Add whisky pull off reserve and chill smoke heavily with gun.
Dice all meat and mix with cure, pholly phosphate vac and marinade 24hr
Mix with onion, breadcrumb, whites and meat glue and mince all through mincer.
Take 1/5 of the minced mix and mince 1x more.
Mix all together very well.
Ballantine and cook at 70c 3 fan 100% steam till reaches 64c.
Chill remove from clingfilm drain off fat and freeze reserve later for stuffing.

swede puree

Caramelise veg on plancha (200*c low and slow) allow colour but still cook.
Infuse milk/cream with aromats.
Strain vegetables. Pass liquid. Combine and simmer until extremely soft.
Blend in vita with ultratex. Pass, season, bag.

venison focaccia

Warm water too 28c add yeast leave too stand for 8 mins and cool too 25c.
Add starter to this.
Mix with flours by hand till a rough dough is formed.
Rest for 30 mins.
Add rest of water and salt.
Rest for 30 mins.
Stretch folds x4 and coil back into a bowl rest for 30 more mins.
Repeat this 3x more times.
After the final fold rest for 30 mins then place into rings at 35g.
Cold prove till bubbly.
Drizzle with olive oil.
Preheat oven too 285c.
Turn down till 250c and cook 4 fan for 5 mins.
Turn temp down too 220 and fan down too 2 and cook for a further 3 mins.

venison sauce

Add stock to pan and reduce to sauce consistency.
Caramelise veg in plancha.
Caramelise trim diced small in oil and later butter strain in sieve add vinegar and deglaze pans.
Once vinegar is demi sec (dry) add brandy and reduce by half then add wine reduce just below half (750ml till 300ml).
Drain veg add too pan and cook out spice then quince paste cover in stock add alcohol and trim together with this cook 10 mins.
Add herbs cook 10 further mins.
Check, colander, chinois. Single muss 1x, double muss 7x.