Ingredients

Squash Soup
  • 250g squash finely sliced
  • 2 medium shallots, sliced wafer thin
  • 50g butter
  • 450g simmering white chicken or vegetable stock
  • Salt and pepper to taste
Truffle Puree
  • 100g truffles 
  • 40g mushroom stock 
  • 30g brown chicken stock
  • 30g truffle oil 
  • 5g squid ink 
  • 50g sunflower oil 
  • Salt and sherry vinegar to taste 
Parmesan Cream
  • 250g parmesan infused water (infuse with the parmesan rinds)
  • 5g agar
  • 165g cream
  • 35g parmesan
Squash Vinaigrette
  • 50g squash oil
  • 50g maple syrup
  • 25g lemon juice
  • Salt to taste
Fried Pumpkin Seeds
  • 100g pumpkin seeds
  • Sunflower oil
  • Salt
Chicken Oysters
  • 3 chicken oysters per person (18 in total)
  • Sunflower oil
  • 100g Salted butter
  • Salt to taste
  • A few sprigs of thyme
  • 100g reduced veal jus
  • Garlic
Pickled Pumpkin
  • 6 slices of squash (thin end peeled and shaved on a mandolin)
  • 50g sugar
  • 50g apple vinegar
  • 50g water
  • 50g black truffle sliced into batons

Method

Print Recipe

Squash Soup

  1. Melt the butter in a pan on medium heat, when hot and sizzling add the shallot and fry for 2 minutes.
  2. Add the squash and continue cooking for a further 5 minutes making sure that the squash does not colour.
  3. Add the hot stock and simmer until the squash is cooked (about 10 minutes).
  4. Season with a little salt and pepper to taste.
  5. Blitz in a blender until smooth, check the consistency and add a little more stock if needed.
  6. Pass through a chinoise and reserve until needed.

Truffle Puree

  1. Slice the truffles and gently cook in the mushroom and chicken stock for 5 minutes.
  2. Transfer to a blender, add the squid ink and blend to a puree. 
  3. Slowly emulsify in the truffle and sunflower oil. 
  4. Season with salt and vinegar. 
  5. Pass and reserve until needed.

Parmesan Cream

  1. Bring the water and agar to the boil, strain and allow to cool and set.
  2. Bring the cream and parmesan to the boil.
  3. Blend the water mix until smooth, keep blending and add the parmesan cream.
  4. Pass and reserve until needed.

Squash Vinaigrette

  1. Blend all ingredients together and season with salt if needed.

Fried Pumpkin Seeds

  1. Place the pumpkin seeds in a pan and just cover with the sunflower oil.
  2. On a medium heat, gently cook the pumpkin seeds until they pop and rise to the surface.
  3. Strain through a sieve and place on kitchen paper.
  4. Season with salt and allow to cool.

Chicken Oysters

  1. Heat the oil in a frying pan on a medium to high heat.
  2. Add the chicken oysters skin side down and cook until golden brown and crispy (3 – 4 minutes).
  3. Flip the oysters, add the butter and thyme and cook for a further 2 minutes.
  4. Remove from the heat and glaze with the veal jus.

Pickled Squash

  1. Bring the sugar, vinegar and water to the boil and pour over the sliced squash.
  2. Leave to marinade for 2 hours.
  3. Lay out the squash and place a few batons of truffle on the sheet.
  4. Roll into a cylinder and cut in half.

Ready to plate

  1. Place a quenelle of parmesan cream into a preheated bowl.
  2. Arrange the chicken oysters around.
  3. Place a few dots of truffle puree around and on top of the oysters.
  4. Place 2 cylinders of pickled squash in the bowl.
  5. Pour the soup down the sides of the bowl.
  6. Scatter over the pumpkin seeds and the vinaigrette.

 

 

 

 

 

 

 

 

Ingredients

Squash Soup
  • 250g squash finely sliced
  • 2 medium shallots, sliced wafer thin
  • 50g butter
  • 450g simmering white chicken or vegetable stock
  • Salt and pepper to taste
Truffle Puree
  • 100g truffles 
  • 40g mushroom stock 
  • 30g brown chicken stock
  • 30g truffle oil 
  • 5g squid ink 
  • 50g sunflower oil 
  • Salt and sherry vinegar to taste 
Parmesan Cream
  • 250g parmesan infused water (infuse with the parmesan rinds)
  • 5g agar
  • 165g cream
  • 35g parmesan
Squash Vinaigrette
  • 50g squash oil
  • 50g maple syrup
  • 25g lemon juice
  • Salt to taste
Fried Pumpkin Seeds
  • 100g pumpkin seeds
  • Sunflower oil
  • Salt
Chicken Oysters
  • 3 chicken oysters per person (18 in total)
  • Sunflower oil
  • 100g Salted butter
  • Salt to taste
  • A few sprigs of thyme
  • 100g reduced veal jus
  • Garlic
Pickled Pumpkin
  • 6 slices of squash (thin end peeled and shaved on a mandolin)
  • 50g sugar
  • 50g apple vinegar
  • 50g water
  • 50g black truffle sliced into batons

Method

Squash Soup

  1. Melt the butter in a pan on medium heat, when hot and sizzling add the shallot and fry for 2 minutes.
  2. Add the squash and continue cooking for a further 5 minutes making sure that the squash does not colour.
  3. Add the hot stock and simmer until the squash is cooked (about 10 minutes).
  4. Season with a little salt and pepper to taste.
  5. Blitz in a blender until smooth, check the consistency and add a little more stock if needed.
  6. Pass through a chinoise and reserve until needed.

Truffle Puree

  1. Slice the truffles and gently cook in the mushroom and chicken stock for 5 minutes.
  2. Transfer to a blender, add the squid ink and blend to a puree. 
  3. Slowly emulsify in the truffle and sunflower oil. 
  4. Season with salt and vinegar. 
  5. Pass and reserve until needed.

Parmesan Cream

  1. Bring the water and agar to the boil, strain and allow to cool and set.
  2. Bring the cream and parmesan to the boil.
  3. Blend the water mix until smooth, keep blending and add the parmesan cream.
  4. Pass and reserve until needed.

Squash Vinaigrette

  1. Blend all ingredients together and season with salt if needed.

Fried Pumpkin Seeds

  1. Place the pumpkin seeds in a pan and just cover with the sunflower oil.
  2. On a medium heat, gently cook the pumpkin seeds until they pop and rise to the surface.
  3. Strain through a sieve and place on kitchen paper.
  4. Season with salt and allow to cool.

Chicken Oysters

  1. Heat the oil in a frying pan on a medium to high heat.
  2. Add the chicken oysters skin side down and cook until golden brown and crispy (3 – 4 minutes).
  3. Flip the oysters, add the butter and thyme and cook for a further 2 minutes.
  4. Remove from the heat and glaze with the veal jus.

Pickled Squash

  1. Bring the sugar, vinegar and water to the boil and pour over the sliced squash.
  2. Leave to marinade for 2 hours.
  3. Lay out the squash and place a few batons of truffle on the sheet.
  4. Roll into a cylinder and cut in half.

Ready to plate

  1. Place a quenelle of parmesan cream into a preheated bowl.
  2. Arrange the chicken oysters around.
  3. Place a few dots of truffle puree around and on top of the oysters.
  4. Place 2 cylinders of pickled squash in the bowl.
  5. Pour the soup down the sides of the bowl.
  6. Scatter over the pumpkin seeds and the vinaigrette.

 

 

 

 

 

 

 

 

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