Christmas Dinner With Adam Handling – Starter

It’s the first of December – hooray! To get you into the festive spirit here is an alternative idea for a Christmas dinner starter. Created by talented chef Adam Handling who became a finalist on MasterChef: The Professionals and has won numerous awards including Scottish Chef Of The Year. He now spends his time cooking at his restaurant The Frog in London so you can try out some of his delicious dishes yourself or if you’re feeling extra adventurous, have a go at recreating this recipe below which features in his cook book Smile or Get Out Of The Kitchen 

Beetroot, Beetroot and More Beetroot 

With a huge bang of unexpected flavour – this is a dish to make you smile. It has the earthiness of the panna cotta offset by the sharpness of the yuzu gel, creating a truly unanticipated but enchanting harmony. Serves 8-10.

FOR THE SUGAR TUBES:

140g sugar
30g water
100g glucose

– Mix and gently boil the ingredients to make a light caramel
– Pour onto a silicone mat or greaseproof tray
– Allow to cool
– Break up from mat and blitz to a fine powder in a mixer
– Using a rectangular stencil or cookie cutter sprinkle the mixture generously on to a silicone mat, or greaseproof tray
– Bake in the oven at 180°C for 3 minutes then allow the sugar to cool slightly before removing
– Carefully wrap the sugar around a cylinder or thick wooden spoon to form a tube then place aside to set

FOR THE BEETROOT PICKLE:

1 raw beetroot, peeled and finely diced
200ml Amazu pickling liquid (see basics)

– Cut the beetroot into small dice
– Warm the Amazu and pour over beetroot
– Cover with cling film leave for 2 hours

FOR THE BEETROOT PANNA COTTA:

1½ sheets gelatine
125g beetroot juice
75g double cream
Pinch of salt

– Soak gelatine in cold water
– Bring juice and cream up to the boil
– Remove from heat and add soaked gelatine
– Add seasoning
– Pour into a container and allow to set in the fridge for approximately 1½ hours

FOR THE BEETROOT AND YUZU GEL

200g yuzu
150ml beetroot juice
125ml stock syrup (see basics)
7g agar
25g sugar

– Bring to boil yuzu, beetroot juice and stock syrup
– Mix agar and sugar together
– When liquid is boiling, whisk in powder
– Cook for 30 seconds
– Pour into container
– Rest in fridge for 2 hours
– Blend in mixer until mayonnaise consistency is formed

TO MAKE DISH

Beetroot powder
Ruby chard
100g beetroot, diced

– Pipe the panna cotta into the centre of the sugar tubes
– Add diced beetroot into tube
– Add gel into tube
– Finish with panna cotta the other side, ensure panna cotta is on both ends of the tube
– Decorate plate with diced pickle
– Cover in beetroot powder
– Finish with ruby chard

beetrootbeetroot-4-low-res

 

  • Posted by admin
  • on 1st December 2016
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