3 For the lamb tartare, heat a little oil in a frying pan to high and sear the fillet briefly (no more than 2 minutes in total), then leave to cool and shred finely. Combine the meat with the rest of the tartare ingredients and season to taste. Leave to marinate for at least 30 minutes. 4 For the Parmesan baskets, preheat the oven to 200C/400F/ gas mark 6. 5 Line a baking tray with baking paper, and divide the Parmesan into 10 tight little mounds on it (one for each basket). Cook for 8-10 minutes until golden brown. When you remove them from the oven, immediately place over a small cookie cutter or a shot glass to shape into baskets. Once they’re done, leave to cool. 6 To assemble, place the baskets on a platter, filled with a small spoonful of the aubergine purée, followed by the lamb tartare. Serve topped with more of the herbs.
SALMON SKIN CRACKER WITH CRÈME FRAÎCHE AND CAVIAR INGREDIENTS skin from 4 salmon fillets, scaled rapeseed oil 1 tbsp seaweed powder 100g creme fraiche 50g salmon egg ‘caviar’ few sprigs of dill METHOD 1 Preheat the oven to 200C/400F/gas mark 6. 2 Cut the skin into 10 squares and lay them on a baking sheet. Drizzle with oil and sprinkle with salt. Bake for 10-15 minutes until golden and crispy, then leave to cool. 3 To assemble, sprinkle the fish skin crackers with the seaweed powder, then top with the crème fraîche, caviar, and dill.
BUTTERED JERUSALEM ARTICHOKE AND KALE CUPS INGREDIENTS rapeseed oil 10g butter 5 Jerusalem artichokes, washed and chopped into small cubes large pinch sumac powder ¼ tsp of chermoula powder 50g kale leaves 1 tbsp pine nuts, toasted 10 pastry cups METHOD 1 Heat 1 tbsp rapeseed oil in a pan with the butter, and add the Jerusalem artichokes, along with some salt and pepper. Keep on a medium heat until golden, stirring occasionally (around 10 minutes). Then add the spices and 2 tbsp of water. Simmer until soft and cooked through (adding more water if necessary). 2 Finely slice most of the the kale (reserving a few small leaves for decoration) and add to the artichokes. Cook for another couple of minutes, add the nuts and leave to cool. 3 For the decoration, fry the remaining kale leaves in plenty of oil on high heat (190C) for 30-60 seconds, or until crispy. Then remove with a slotted spoon and leave to cool on kitchen paper. 4 To assemble, fill the cups with the artichoke mixture and top with the kale crisps.
37
CRUMBSMAG.COM