Wojciech'S RECIPES

EEL, NASTURCIUM & WATERCRESS

PHOTOGRAPHY BY Małgorzata Opala

Serves 4 Method Ingredients Remove the eel’s skin and dehydrate at 80C for 12 hours. Once dried, freeze with liquid nitrogen 1 smoked eel and blend into a fine powder. Mix with breadcrumbs. Remove the eel’s flesh and roll out onto 200ml sunflower oil cling film to form, cylinder like shape. Place in a Blast Chiller for 10 minutes. Prepare egg wash 50g fine breadcrumbs from one egg. Dip the eel cylinder into egg wash and roll in the eel skin breadcrumbs. Deep fry 1 egg at 190C for 3 minutes. Divide the leaves into equal batches and blanch in boiling salted water 300g watercress for 30 seconds each batch. Refresh in ice water. Squeeze out excess water and mix together in 200g nasturcium leaves Thermomix, adding one cooked potato and xantana. Transfer to PacoJet beakers and freeze. 200g sorrel leaves Pacotize 5 times, freezing after each one. Season with salt. Arrange each element on plate. 200g spinach leaves 50g parsley leaves 1 potato, cooked 1g xantana

FOUR I 1 Wojciech'S RECIPES

VENISON, SPRUCE & WOOD SORREL

Serves 4

Ingredients Method 200g loin of venison Mix Maldon salt and spruce needles in Thermomix for 15 seconds (Do not blend into a fine 20g of spruce needless (Calendar of Nature powder). Store in a jar. Cut venison into thin slices. Pass each slice through a pasta machine, - week 22) using a tagliolini cutter. Season with spruce salt and place on the plate. Drizzle with a little bison 20ml bison grass flavoured oil grass oil. Pour dots of topinmabur purée onto plate. Mix mushroom purée with xantana and Maldon salt, to season spruce juice and add a few dots of the mixture to the plate. Arrange wood sorrel leaves and 15g spruce needle juice serve. 100g wild mushroom purée 0.5g xantana 50g topinambur purée 25 wood sorrel leaves

FOUR I 2 Wojciech'S RECIPES

ASPARAGUS, SNAIL & LARCH

Serves 4 50g chervil leaves When ready, season with salt and pour into a 25ml nasturcium oil bottle. Put 3 branches of larch into a glass jar. Ingredients 1g xantana Pan fry white asparagus in a little hot oil for 60 12 branches of larch (Calendar of Nature - 50g butter seconds, just to brown. Season with salt and week 21) 20ml green asparagus juice chopped larch needles. Dry on a paper towel 15g of larch needles and put into a jar. Using blow torch burn the 12 snails Method larch brunches and cover the jar with a lid. Set 4 white asparagus Blanch all the leaves separately in boiling covered for 3 minutes. In a small pot bring to a 150g wild garlic leaves water and refresh in iced water. Squeeze out boil green asparagus juice with snails, season 100g water mint leaves excess water and put leaves, oil and xantana with salt. Add butter and green herb paste and 100g spinach leaves in Thermomix. Mix at full speed for 8 minutes. mix well. Take off the heat. Serve on a plate. 50g wild sorrel leaves Transfer to PacoJet containers and freeze. Open the jar and place one asparagus per 50g sage leaves Pacotize 5 times, freezing after each process. portion. Sprinkle with larch needles.

FOUR I 3 Wojciech'S RECIPES

PTASIE MLECZKO, RHUBARB & amaranth

Serves 4 25g sugar peppermint / Asian / Corsican / 55g double cream bergamot/forest Ingredients 1 bunch of mint 12 amaranth cress

Violet parfait RHUBARB SORBET Method 700ml condensed milk, unsweetened 850g rhubarb purée 150g violet sugar or azuleta 50ml rhubarb juice Violet parfait 6 gelatine leaves 150g glucose Pour 200ml of condensed milk into a pot; add 75g sugar violet sugar and heat up to 40C. Stir well to AMARANTH CRUNCH 3 gelatine leaves dissolve sugar. Soften gelatine leaves in cold 200g isomalt 2g Maldon salt water then add to the sugar/milk and mix. 100g puffed amaranth 5g grinded juniper Whisk remaining 500ml of cold condensed 50ml elderflower syrup milk until it becomes stiff. Pour in the mixture CHOCOLATE FUDGE WITH MINT of gelatine and mix again. Pour on a tray and 30g Barry Chocolate, 72% To finish put in the fridge for at least 5 hours. 18g Barry Cocoa 12 amaranth leaves 0.5g Maldon salt 3 French sorrel leaves AMARANTH CRUNCH 100g glucose 3 leaves of each types of mint: pineapple / In a saucepan, heat the isomalt at 145C to

FOUR I 4 Wojciech'S RECIPES

make caramel. Pour out onto a silpat and the chocolate salt and leave for 2 minutes, cool down for 2 minutes, then add to the once set, break into pieces and grind in the then start stirring until well mixed. Pour mixture in the Thermomix. Pour into PacoJet Thermomix to obtain a fine powder. In a everything into a vacuum bag with bunch of containers and freeze. bowl, mix puffed amaranth and the isomalt mint, seal and place in a water bath at 50C powder. Sprinkle evenly over silpat and place for 12 hours. Strain and keep the sauce in TO FINISH in the oven set at 120C for 3 minutes until the the bottle. Pour chocolate mint fudge on the plate. Cut isomalt melts. Take out and leave to cool. out violet prafait with a ring and place on top RHUBARB SORBET of the sauce. Sprinkle with amaranth puffed CHOCOLATE FUDGE WITH MINT Combine rhubarb purée, glucose, sugar, crunch. Decorate with all types of mint and Mix the chocolate with the salt in a bowl. salt and juniper. Mix in the Thermomix. leaves. Place a spoon of rhubarb sorbet and Put the rest of the ingredients in a saucepan Soften the gelatine in cold water and then serve. and bring to the boil. Pour the mixture over boil together with rhubarb juice. Leave it to

FOUR I 5