Tamarin Blackmur serves up this dish for MasterChef Ireland.
Ingredients
- carrots– various types
- onions
- beetroot – various types
- rock salt
- egg whites
- cucumber
- chanterelles
- broad beans
- snow peas
- potato
- tomatoes – various types
- cream
- spinach leaves
- flower buds
- baby aubergines
- butter/water
- fresh hazelnut
- leek
- lemon
Method
- Onion Puree: Slice onion and sauté slowly in pan with butter. Put into mixer and add a few tablespoons of cream. Pass through fine sieve and set aside before use.
- Salt Baked beetroot: Cover beetroot with salt and egg white. Bake in high oven for 45mins or until done. Remove and take out beetroot. Peel off skin and season.
- Hazelnuts: Remove from shells and cut into pieces
- Cooking liquid: Combine butter and water. Mix with mixer.
- Fry chanterelles in butter. Season with lemon and salt. Drain on paper towel.
- Cooked Vegetables:
- Carrots: Clean and cook for a few minutes in cooking liquid.
- Broad beans: Cook beans for a few minutes in hot water. Remove and place in iced water. Remove outer skin. Just before serving warm in emulsion liquid.
- Aubergine/Leeks: Grill on a hot grill until done.
- Smoked Aubergine: Put grilled aubergines in a container and use smoke gun to fill container. Seal container and remove after a few minutes.
- Spinach leaves: fry in oil until crisp.
- Potato: cook in cooking liquid.
- Uncooked vegetables:
- Beetroot: Slice into thin discs and place in iced water until ready to plate.
- Peas: Remove from shells.
- Tomatoes: Cut into pieces.
- Carrots: slice thinly on mandolin.
- Cucumber: Juice in juicer. Use as marinade for thinly sliced carrots and drizzle on salad when plating.
- Cucumber: Slice cucumber for plate.
