Henley Bridge The Magic of Christmas 2020

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M E R R Y CHRISTMAS & HAPPY NEW YEAR Since 1967
Beef fillet with grated mushroom jus and sliced chestnuts Prep time 30 minutes | Cook time 45 minutes 200g beef fillet trimmed 2 whole closed cap mushrooms 10g porchini powder 250ml Essential Cuisine veal stock 30g Essential Cuisine mushroom glace 8g Sosa Gellan Gum Bring the veal stock, glace and Gellan Gum to the boil and pour into a container to set in the fridge. Cut the mushrooms as thin as possible from the cap through to the base of the foot. Cook the steak medium rare 54°c and using a course grater, shred the mushroom stock onto the warm steak., cover with thin slices of mushroom and dust with the powder. Hoisin duck bites Prep time 15 minutes | Serves 4 100g shredded cooked aromatic duck 50g hoisin sauce 50g cucumber 20g spring onion 10g plum furikake 20g white miso 100ml rice wine vinegar 50g caster sugar 5g Sosa Gelcrem Cold Sliced red chilli pepper 4 x Pidy Premium mini trendy Mix the duck with some of the hoisin sauce to taste. Spoon into each tartlet, Cut the cucumber into strips and slice the spring onions diagonally quite thin. Place the cucumber and spring onions on the small pile of duck meat. Whisk the miso with some of the rice wine vinegar and add a few pinches of sugar to get that umami taste. Then blend the mixture with the Gelcrem Cold and leave to hydrate for at least 30 minutes, then blend again. Pipe a couple of small domes on the sides of the meat. Finish with a slice of red chilli and a pinch of the Furikake mix. 15
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Page 54: www.hbingredients.co.uk @hbingredie

Henley Bridge The Magic of Christmas 2020

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