Ham hock
Soak the ham hock for 1 night.
Simmer until done with bouquet garni.
Allow to cool down in liquor.
Pick the meat and add foie gras butter as well as seasoning.
Roll into ballontine shape in cling film and place in fridge to set
Pickled cucumber
500ml vinegar
350g sugar
Ribbons of cucumber
Bring to boil and chill.
Marinate cucumber ribbons just before plating
Poached peaches
10 peaches
200g sugar
1.5l water
Cover the peaches with water and sugar. Bring to the simmer and take off the heat.
Allow to cool in the water and peal.
Carefully cut out wedges
Pickled peach puree
1g coriander seeds
1g star anis
2 cardamom seeds
50g archers peach schnapps
60g white wine vinegar
150ml water
50g sugar
Poached peach trimmings
Bring all the ingredients except the poached peach trimmings to the boil and allow cooling.
Pass through chinoise. Place all the peach trimmings in bar blender and blend. Now add the pickling liquor to taste.
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