Blitz in Thermomix, then add:
Venison Tart
Sable:
Place all together in a kitchen aid and mix for 2 minutes on speed 1.
Roll out and line molds
Bake 160, fan 3, 15-18 minutes
Onion custard:
Whisk together and pass through a fine sieve
Teriyaki:
Combine all together and reduce gently by half
Venison jus:
Roast bones in the over @ 200 until dark golden brown (roughly 30-40 minutes)
In a large saucepan sweat all veg, 10 sprigs of thyme and aromats until soft and moisture is cooked out.
Add white wine and reduce completely, then add madeira and brandy and flambee until reduced by 70%
Add 70% of roasted bones and cover with hot stocks, gently simmer for 2 hours. (be sure to skim off any fat or impurities from the top of the sauce throughout the cooking)
Pass through a fine sieve in to another pan, add the rest of the bones and thyme and simmer gently for 1 hour.
Pass through a double muslin or cheese cloth, simmer until consistency resembles a glaze like jus.
Mushroom ketchup:
Mushroom powder:
Dehydrate @ 60 degrees until completely dry, then blend to a powder.
Reindeer moss:
Clean and dehydrate moss, then deep fry @180 for 5 seconds, drain and dust with mushroom powder
Smoked Eel Tart
Sable:
Place all together in a kitchen aid and mix for 2 minutes on speed 1.
Roll out and line molds
Bake 160, fan 3, 15-18 minutes
Onion custard:
Whisk together and pass through a fine sieve
Leek etuvee:
Thinly slice leeks and cook gently in 10% salted butter until soft and sweet
Teriyaki:
Combine all together and reduce gently by half
Yuzu gel:
Whisk all together from cold and boil for 5 seconds while whisking
Set in fridge until cold and set
Blend to a smooth gel and pass
Braised kombu:
Gently simmer dried kombu for 30 minutes
Shimeji:
Bring to boil and pour over shimeji mushrooms
Pickled snappy daikon
Cut daikon 0.7cm cubes, add 3% salt and mix every 10 minutes for 30 minutes, rinse very well and dehydrate, once dry rehydrate in cold water for 10 minutes, pass and squeeze out excess water through a cloth. Boil pickling liquor with fresh ginger and shiso and pass on to daikon.
Kombu puree:
Pressure cook dried kombu in water for 1 hour or until very cooked, blend kombu while adding cooking water until desired consistency, season with salt and soy sauce
Pickled samphire:
Cover picked samphire with pickling liquor and vacuum
Pickling liquor:
Equal parts white wine vinegar, sugar and water. Bring to a boil
Blitz in Thermomix, then add:
Venison Tart
Sable:
Place all together in a kitchen aid and mix for 2 minutes on speed 1.
Roll out and line molds
Bake 160, fan 3, 15-18 minutes
Onion custard:
Whisk together and pass through a fine sieve
Teriyaki:
Combine all together and reduce gently by half
Venison jus:
Roast bones in the over @ 200 until dark golden brown (roughly 30-40 minutes)
In a large saucepan sweat all veg, 10 sprigs of thyme and aromats until soft and moisture is cooked out.
Add white wine and reduce completely, then add madeira and brandy and flambee until reduced by 70%
Add 70% of roasted bones and cover with hot stocks, gently simmer for 2 hours. (be sure to skim off any fat or impurities from the top of the sauce throughout the cooking)
Pass through a fine sieve in to another pan, add the rest of the bones and thyme and simmer gently for 1 hour.
Pass through a double muslin or cheese cloth, simmer until consistency resembles a glaze like jus.
Mushroom ketchup:
Mushroom powder:
Dehydrate @ 60 degrees until completely dry, then blend to a powder.
Reindeer moss:
Clean and dehydrate moss, then deep fry @180 for 5 seconds, drain and dust with mushroom powder
Smoked Eel Tart
Sable:
Place all together in a kitchen aid and mix for 2 minutes on speed 1.
Roll out and line molds
Bake 160, fan 3, 15-18 minutes
Onion custard:
Whisk together and pass through a fine sieve
Leek etuvee:
Thinly slice leeks and cook gently in 10% salted butter until soft and sweet
Teriyaki:
Combine all together and reduce gently by half
Yuzu gel:
Whisk all together from cold and boil for 5 seconds while whisking
Set in fridge until cold and set
Blend to a smooth gel and pass
Braised kombu:
Gently simmer dried kombu for 30 minutes
Shimeji:
Bring to boil and pour over shimeji mushrooms
Pickled snappy daikon
Cut daikon 0.7cm cubes, add 3% salt and mix every 10 minutes for 30 minutes, rinse very well and dehydrate, once dry rehydrate in cold water for 10 minutes, pass and squeeze out excess water through a cloth. Boil pickling liquor with fresh ginger and shiso and pass on to daikon.
Kombu puree:
Pressure cook dried kombu in water for 1 hour or until very cooked, blend kombu while adding cooking water until desired consistency, season with salt and soy sauce
Pickled samphire:
Cover picked samphire with pickling liquor and vacuum
Pickling liquor:
Equal parts white wine vinegar, sugar and water. Bring to a boil
