Huerto - Verduras tiernas, jamón, hierbas silvestres y flores

Ingredientes

• Lemon Puree
• Rind from four lemons
• Juice from 1/4 lemon
• Olive oil
• Salt
• Fennel Puree
• 1/2 large bulb fennel, trimmed and cored
• 50 g butter, diced
• 125 ml water
• Xantham gum
• Pinch salt
• Jamón Soil
• 100 g slices Jamón or prosciutto
• 50 g toasted bread crumbs
• Jamón Consommé
• 200 g Jamón Ibérico, diced
• 20 g carrot, diced
• 20 g brown onion, diced
• 20 g celery, diced
• 4 g garlic
• 2 white peppercorns
• 1 sprig thyme
• 1/2 bay leaf
• 800 ml chicken stock
• Shaved Vegetables
• 3 radishes
• 1/4 bulb fennel
• Blanched Vegetables
• 6 baby orange carrots
• 6 baby purple carrots
• 6 red radishes
• 6 baby turnips
• 6 baby leeks
• 6 green asparagus tips
• 6 baby golden beetroots
• 6 baby purplette onions
• 6 finger fennel
• Roasted Vegetable
• 6 baby onions
• 1 white sweet potato
• Confit of Potato
• 6 baby potatoes or 1 large potato with balls scooped out
• 1 cup olive oil, chilled
• Leaves, Shoots and Flowers
• 12 wild fennel fronds
• 1 punnet micro shiso
• 1 punnet micro mache
• 12 leaves nasturtiums
• 12 nasturtium petals
• 12 violets

Preparación

1. 1

   Lemon Puree

2. 2

   Place rind into boiling water. Strain and repeat twice. Place zest and juice into blender and puree on high speed adding just enough oil to achieve a smooth puree. Season and place into a squeeze bottle.

3. 3

   Fennel Puree

4. 4

   Roughly chop fennel. Melt butter in a medium saucepan over low heat. Add fennel and cook for 20-30mins until caramelised and tender. Add small amount of water if fennel begins to stick. Transfer fennel to sieve and push all liquid out of fennel. Puree on high speed, adding just enough oil to achieve a smooth puree. If oil separates add pinch xantham gum. Pass through fine sieve and add salt. Store in a squeeze bottle until needed.

5. 5

   Jamón Soil

6. 6

   Place ham in low oven for 20-25 mins or until dehydrated, then blend to a fine crumble. Combine with fried bread crumbs.

7. 7

   Jamón Consommé

8. 8

   Slowly caramelise Jamón in a large saucepan until the ham begins to fry in its own fat, strain off fat and reserve. In the same pan, gently sweat the carrot, onion, celery and garlic. Colour through and add the peppercorns, thyme and bay. Cook until it begins to fry again. Return the ham to the pan and add 400ml chicken stock, let simmer for 30-60 mins then strain the stock and reserve. Cover the solids with another the rest of the chicken stock and simmer for another 30-60 mins. Strain and discard the solids. Combine the two stocks then, bring to the boil and skim well. Strain through muslin and chill in the refrigerator. Lift any remaining fat from the chilled stock and discard it. Put the stock into a pot. Whisk two eggwhites to soft peaks and fold into the stock. Bring it to a low simmer and let it simmer for 10mins. Strain carefully through muslin. Season to taste. Allow the fat to gelify the consomme.

9. 9

   Shaved Vegetables

10. 10

    Shave vegetables on mandolin and store between damp paper towel until needed.

11. 11

    Blanched Vegetables

12. 12

    Blanch each vegetable in a large pot of boiling salted water, making sure to refresh in iced water. Store in the refrigerator until needed.

13. 13

    Roasted Vegetables

14. 14

    Roast vegetables for 20 mins at 180° or until caramelised. Store in the refrigerator until needed.

15. 15

    Leaves, Shoots and Flowers

16. 16

    Wash leaves, shoots and flowers in cold water and store in the refrigerator.

17. 17

    To Finish and Serve

18. 18

    Warm all components. At the bottom of a large bowl, place a large dot of fennel puree, then a smaller dot of lemon uree on top. Add a small amount of Jamon Consomme gelee then cover with soil. Arrange the vegetables attractively on top then garnish with shaved vegetables and leaves shoots and flowers.