Liz Clayman
Ingredients
Basic Oil Dressing
20
pieces Beech Mushroom
15
g Garlic (minced)
45
g Tarragon
175
g Beurre Noisette
17
g Piment D'espilette
30
g Dried Cepes
850
g Sunflower Oil
2
g Colombian Curry Powder
2
pieces Garlic Cloves (finely chopped)
Dressing
80
g Basic Oil (see recipe above)
65
g Chardonnay Vinegar
25
g Sushi Vinegar
50
g Sambai Vinegar
10
g Green Soy Sauce
10
g Walnut Oil
20
g Lemon Juice
Cheese Cream
400
g Gouda Gris Sec
70
g Milk
2
.4 g Xanthana
Garlic Butter
500
g Soft Butter
45
g Garlic
1
g Curry Powder
30
pieces Combava/Kaffir Fresh
30
pieces Organic Egg
Beech Anemone
30
pieces Red Meat Radish
30
pieces Green Meat Radish
30
pieces Purple Meat Radish
10
bunches Chives
Need to make a substitution?
Preparation
Cheese Cream
Step 1
Boil the milk and blend with the cheese. Add the Canthana and strain. Let cool down.
Garlic Butter
Step 2
Blend the soft butter with garlic and curry powder.
Step 3
Mix with Combava/Kaffir Fresh and organic egg.
Beech Anemone
Step 4
Combine all ingredients into Beech Mushroom.