Young Spring Vegetables, Jamon, Foraged Herbs and Flowers

  • Young Spring Vegetables, Jamon, Foraged Herbs and Flowers
Ranked: 211th

Rated 4.71 out of 5 based on 12 votes

Ingredients

  • 6 x baby turnips
  • 6 x baby radishes
  • 6 x baby orange carrots
  • 6 x baby yellow carrots
  • 6 x baby purple carrots
  • 6 x finger fennel
  • 6 x baby leeks
  • 6 x baby yellow beetroots
  • 6 x baby onions
  • 6 x green asparagus spears
  • 1 x white sweet potato
  • 4 g lemon rinds (with pith)
  • 1/4 x lemons juice
  • 20 g olive oil
  • 1 pinch murray river pink salt
  • 1/4 x bulb fennel
  • 50 g butter, diced
  • 125 g water
  • 1 splash olive oil
  • 1 pinch xantham gum
  • 1 pinch murray river pink salt
  • 6 x baby potatoes
  • 2 cups ice cold olive oil
  • 1 pinch murray river pink salt
  • 100 g jamon iberico
  • 1 Tbls tapioca matodextrin
  • 1 Tbls fried breadcrumbs
  • 200 g jamon iberico
  • 20 g carrot
  • 20 g celery
  • 20 g brown onion
  • 4 g garlic, crushed
  • 2 x white peppercorns
  • 1 sprig thyme
  • 1/2 x bay leaf
  • 800 g chicken stock
  • 2 x egg whites
  • 1 pinch salt
  • 1 bunch micro red shiso
  • 1 bunch micro mache
  • 12 x small leaves wild nasturtiums
  • 12 x fronds wild fennel
  • 12 x nasturtium flower petals
  • 12 x violets
  • 6 x baby purplette onions

Method

Blanched Vegetables:

Blanch each vegetable (except Baby Onions, Sweet Potato and Asparagus) in a large pot of boiling salted water, making sure to refresh in iced water. Cryovac and store in the refrigerator until needed.

Roast Onions:

Roast onions for 20 mins at 200° or until caramelised. Store in the refrigerator until needed.

Green Asparagus:

Wrap asparagus stalks in a bunch with baking paper. Place the butter in the bottom of a deep narrow pan, then add the spears, standing on their stalks, and cook them over the lowest possible heat for up to 90 minutes, basting every 20 mins, taking care not to burn the butter. Season to taste. Slice into 2 – 3 pieces. Cryovac and store until needed.

Sweet Potato:

Roast Sweet potato at 200° for 20 mins or until tender. Store in the refrigerator until needed.

Lemon Puree:

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 Cyrovac. Store.

Confit of Potato:

Place potatoes in boiling water and cook for 10 mins or until tender. Place into chilled olive oil making sure potatoes are submerged. Leave overnight.

Fennel Puree:

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. Cryovac and storeuntil needed.

Jamon Soil:

Place Jamon in low oven for 20-25 mins or until dehydrated, then blend to a fine crumb. Combine malto and oil and mix until combined and powder like. Mix the dehydrated ham, olive oil powder, fried bread crumbs and food colour to form a soil like consistency.

Jamon Consomme:

Slowly caramelise Jamon 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. store and allow to gelify.

Leaves, Shoots and Flowers:

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

To Finish and Serve:

Reheat vegetables and purees en sous vide at 60° for 6 mins. Reheat Roasted components in the oven at 150°. Fry confit of potato in a hot pan until golden. Place a tsp lemon puree in the bottom of a small plate, add a tbs fennel puree. Add a small piece jellied consomme on top, attractively arrange vegetables around plate. Add a few mounds jamon soil and garnish With Herbs, Shots and Flowers. Serve immediately.

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  • I love forraged foods and it is very much a passion of mine to work with them. All those baby veg might be hard to get if you don’t grow your own (which I do). You might want to be careful when you cut and paste as you have brought code over from another site and it looks bad.

    Reply

    by Helen Minns on 19/11/2012, 08:21
    Helen Minns
    • All of the vegetables I get ordered in from my local fruit sho,p otherwise I often get products from farms and suppliers. The degrees signs I believe you are refering to are a result of copying text from Microsoft Word as my recipes are to complicated to re-write on this website so I must copy & paste. All my recipes are created by myself, no copying or pasting from websites.

      Regards

      Dylan

      http://www.facebook.com/dyljcarter1

      Reply

      by Dylan Carter on 10/12/2012, 12:43
      Dylan Carter
      • I believe you Dylan, but the code can be removed for a neater finish once pasted, but of course your friends can take my comments as they chose I was meaning to be helpful

        Reply

        by Helen Minns on 10/12/2012, 13:29
        Helen Minns
      • looks a lot better now without the imbedded MSWord code that was brought over … much better …

        Reply

        by Helen Minns on 11/12/2012, 12:54
        Helen Minns
  • This looks absolutely georgious well done and keep it up

    Reply

    by Liam Emanuel on 10/12/2012, 14:34
    Liam Emanuel
    • it does look good doesnt it? I look forward to seeing more from this entrant as I know I can learn a lot about presentation … it is lovely to see such finess and confidence.

      Reply

      by Helen Minns on 10/12/2012, 14:58
      Helen Minns
      • dont worry yourself dylan i read the comments above and all helen wanted to do was help you

        Reply

        by Liam Emanuel on 10/12/2012, 15:05
        Liam Emanuel
        • so call all your bloody friends off when all her intents were peacefull

          Reply

          by Liam Emanuel on 10/12/2012, 15:05
          Liam Emanuel
  • none of my friends commented here, I understand your comments! thanks :)

    Reply

    by Dylan Carter on 10/12/2012, 14:56
    Dylan Carter
  • Thanks Rebecca, I can’t seem to upload more photos, it won’t work. My presentations are key in my cuisine! :)

    Reply

    by Dylan Carter on 10/12/2012, 14:59
    Dylan Carter
    • dylan this is exqisite! well done! i finally got round to making it!

      Reply

      by Liam Emanuel on 11/12/2012, 17:45
      Liam Emanuel
  • That looks so good dylan! Divine!

    Reply

    by Lionel King on 11/12/2012, 12:37
    Lionel King
  • I liked this

    Reply

    by Jason Lighting on 11/12/2012, 12:41
    Jason Lighting
  • YUMMY

    Reply

    by Luke man on 11/12/2012, 12:48
    Luke man
  • this tasted amazing! i found some of the components dificult!

    Reply

    by James Friar on 11/12/2012, 12:51
    James Friar
  • Keep up the good work!

    Reply

    by Jane Castelle on 11/12/2012, 12:58
    Jane Castelle
  • how very intricate! how many other recepies on this site have one hundred ingredients? :)

    Reply

    by Omar Sanchen on 11/12/2012, 13:03
    Omar Sanchen
    • I think I have one that comes close lol, but the thought and process here is amazing

      Reply

      by Helen Minns on 11/12/2012, 13:38
      Helen Minns
  • Looks good, thinking it not so “HOME” cook as we certainly wouldnt be cooking that in our home and perhaps your own? recipe??? Figured this is not masterchef but home chef?? Good luck with you ambitions for your career

    Reply

    by Kim Bailey on 12/12/2012, 19:14
    Kim Bailey
  • Thanks, It was cooked at home and I’m not a professional, but a thirteen year old who loves cooking. Thanks again, :)

    Reply

    by Dylan Carter on 12/12/2012, 21:25
    Dylan Carter
  • Once again amazing stuff from the young maestro. I really want to have a crack at this. Dylan, if I was to serve this for four people, how long would you anticipate it would take me to prepare? Would you recommend serving a protein with it, or is the aim of the dish to show off these rare and unique vegetables? I am thinking a poached lobster or scampi tail would be the way to go.

    Reply

    by Stuart Talman on 14/12/2012, 22:14
    Stuart Talman
    • oh ! lobster is a nice idea … we have seen crayfish in the waters here and I might give this a go if and when we have one to party with. I hope to have marron growing in our aquaponics when we get it set up … so many good ideas

      Reply

      by Helen Minns on 14/12/2012, 22:41
      Helen Minns
    • otherwise pork is prefect for this recipe, but lobster would be nicer

      Reply

      by Dylan Carter on 14/12/2012, 22:52
      Dylan Carter
  • oooh nice, I did this as a part of a degustation so it was a vegetable only course. for 4 people as a mail I would suggest doing a protein, crayfish would be good (especially if you can get Jamon). It would probably take about 5 or 6 hours, inculding the crayfish. It is to show the diversity of nature, but that includes seafood! how are you going to cook they lobster/scampi?

    Reply

    by Dylan Carter on 14/12/2012, 22:20
    Dylan Carter
  • I love the presentation. Beautiful ! This is my kinda style…classy.

    Reply

    by Sarah Lewis on 30/12/2012, 19:20
    Sarah Lewis
  • Thank Sahra!! :)

    Reply

    by Dylan Carter on 30/12/2012, 21:16
    Dylan Carter