甜菜根球
小型黄甜菜根4个
红甜菜根汁500克
覆盆子叶2克

罗勒青酱
罗勒叶60克
烤香的榛果10克
帕马森芝士15克
葵花籽油120克
橄榄油100克
柑橘酸1撮
蒜头½瓣
盐2克

装饰料
豆苗少许
小圆甜菜根5片

做法
1 把黄甜菜根去皮,用混合好的红甜菜根汁和覆盆子叶均匀上色。
2 准备罗勒青酱:把所有食材搅打均匀。
3 把适量青酱盛盘,上面放上甜菜根球。
4 缀以小圆甜菜根片和豆苗即可。

Walk in My Garden

Baby Beetroot
4 yellow baby beetroot
500g red beetroot juice
2g raspberry leaf

Basil Pesto
60g basil leaf
10g roasted hazelnut
10g almond roasted
15g parmesan cheese
120g sunflower oil
100g olive oil
1 pinch acid citric
½ clove garlic
2g salt

Garnishing
some pea cress
5 slices candy beetroot

Method
1 Peel yellow beetroot, glaze with combination of red beetroot juice and raspberry leaf.
2 Prepare basil pesto: blend all ingredients together.
3 Place some basil pesto on a plate, put beetroot on top.
4 Garnish with candy beetroot and pea cress.

山野迷鹿

材料
鹿肉里脊1块
胡萝卜1条
洋葱1个
西芹50克
蒜头1瓣
可可粉少许
牛油适量
蒲公英根3克

腌味料
松枝5克
嫩菠菜100克
蜂蜜20克
盐5克
葵花籽油200克

苦艾碎
面粉200克
苦艾粉2克
棕色牛油100克
斯佩尔特小麦粉50克
糖蜜25克
烟熏盐3克

做法
1.把腌味料混合均匀,加入鹿肉腌味48小时。
2.把带脂肪的鹿肉放进烤箱,用180°C烤35分钟,分离肉和脂肪待用。
3.把胡萝卜、洋葱、西芹和蒜头炒香,和烤好的脂肪一起放进平底锅,加足量清水盖过食材,煮24小时。
4.过滤汤头,冷藏24小时。
5.把表面的脂肪去除后加热浓缩,加入可可粉和牛油成酱汁。
6.把蒲公英根汆烫30分钟,用牛油炒香,加入鹿肉酱汁融化汤汁。
7.准备苦艾碎:把牛油和糖蜜混合均匀,加入剩余干粉食材拌匀。
8.在烘焙纸上铺开,用160°C烤10分钟,碾成粉末。
9.把苦艾碎铺在盘中,上面放上鹿肉,一边淋上酱汁,缀以蒲公英根即可。

Our Dear Mountains

Ingredients
1 piece venison loin
1 carrot
1 onion
50g celery
1 clove garlic
dash of cocoa powder
some butter
3g dandelion root

Marinade
5g pine sprigs
100g baby spinach
20g honey
5g salt
200g sunflower oil

Soil
200g flour
2g absinthe powder
100g brown butter
50g spelt flour
25g molasse sugar
3g smoked salt

Method
1.Mix Marinade and steep loin for 48hrs.
2.Bake venison loin with trimming in oven at 180°C for 35min. Reserve loin for later use.
3.Sauté carrot, onion, celery and garlic until fragrant. Add in a pot with roasted trimming and cover with water. Cook for 24hrs.
4.Strain jus and rest overnight in chiller.
5.Discard fat surfaced on jus and reduced until thickened. Finish with a sprinkle of cocoa powder and a piece of butter.
6.Blanch dandelion root for 30sec and sauté with a piece of butter and deglaze with venison jus.
7.Prepare soil: Mix butter and molasses evenly. Add dry ingredients and mix well.
8.Spread between baking paper and cook at 160°C for 10mins. Make it into powder.
9.Place soil in a plate, place venison loin on top and drizzle jus at side. Garnish with dandelion root.

食谱提供
Restaurant JAG
76 Duxton Road
3138 8477
菜肴示范
Chef Jeremy Gillon
餐馆主厨

TEXT 若昕 PHOTOS Kin@Say Cheese Studios