Beetroot, Fennel, Horseradish and A Whole Lotta Love
George dishes up a beetroot ball, served with horseradish cream, fennel, pippies and a whole lotta love
Recipe by: George Calombaris
- Preheat oven to 180C.
- For the Beetroot Ball, place the gelatine into a bowl of iced water and set aside to soften.
- Meanwhile, place the beetroot juice and white soy into a small saucepan and heat gently until warm. Remove from heat.
- Once the gelatine has softened, squeeze out excess water and add the gelatine leaves to the warm beetroot mixture. Stir until gelatine has dissolved.
- Transfer the beetroot mixture to a squeeze bottle.
- Prepare a double walled bowl of liquid nitrogen at a separate liquid nitrogen station, and all safety equipment.
- Blow up a balloon to about the size of a mandarin. Carefully, and without allowing too much air to escape, insert the end of the squeeze bottle into the neck of the balloon and dispense about 1/3 of the beetroot mixture into the balloon. Knot the end of the balloon tightly and roll around to coat the inside of the balloon with the beetroot mixture.
- Transfer the balloon to the liquid nitrogen station and put on all safety equipment.
- Place the balloon in the bowl of liquid nitrogen and roll around to coat the inside of the balloon with the mixture, until all the mixture has frozen inside the balloon.
- Once the beetroot mixture has frozen inside the balloon, place the balloon on to a flat tray and place into the blast chiller to freeze and set, about 20 minutes.
- Once beetroot mixture has frozen and set, remove the balloon from the blast chiller and snip away the tip of the balloon. Gently peel away the balloon. Set the frozen beetroot dome on to a flat tray and place in the freezer until needed. Repeat with 3 more balloons to make 4 Beetroot Balls.
- For the Horseradish Cream, place the gelatine into a small bowl of iced water and set aside to soften.
- Place the butter and shallots in a small saucepan over medium heat and sauté gently until shallots are soft but have not coloured.
- Add the stock and bring the mixture to the boil. Once boiling, add the horseradish, reduce heat and simmer until the mixture is reduced by half.
- Once reduced, add the cream, turn heat up slightly and bring to the boil.
- Squeeze out the gelatine leaves to remove excess water, add to the cream mixture and blitz with a stick blender until the gelatine has completely dissolved.
- Transfer the mixture to a bowl and place over an ice bath until cold. Once cold, transfer mixture to a syphon gun and set aside until needed.
- For the Braised Fennel, place a medium sauté pan over medium high heat. Add the butter and swirl around the pan to melt. Add the fennel and sauté until the fennel begins to sweat, about 3 – 5 minutes.
- Add the dashi and the chicken stock, reduce heat and simmer until the fennel is completely soft and most of the liquid has evaporated.
- Once cooked, transfer the fennel mixture to a stick blender canister and blend brifly to creat a rough fennel mash. Season to taste and set aside until needed.
- For the Fennel Chips, use a mandoline to finely slice the fennel into equal sized cross sections.
- Lay the slices of fennel on to a baking tray and drizzle with olive oil. Sprinkle over salt, to taste, and place in the pre-heated oven until dry and crisp, about 20 minutes. Once dried, remove from oven and set aside until needed.
- For the Braised Shallot, peel the shallots and slice into cross sections about half a centimetre thick. Place the shallot slices in a small oven proof frypan, along with the butter, and roast in the pre-heated oven until shallots are golden, about 10 minutes.
- Remove the shallots from the oven and deglaze the pan with the soy. Set the pan aside for 20 minutes to allow the shallots to infuse.
- Once infused, remove the shallots from the pan. Reserve the pan and pan juices until needed for the Pippies.
- For the Pickled Fennel, place the vinegar, sugar and salt into a small saucepan, set over high heat and bring to the boil.
- Once boiling, remove from heat. Place the fennel wedges into a heatproof bowl and pour over the hot pickling liquid. Allow to steep for 10 minutes or until needed.
- For the Fennel Pureé, place a medium sauté pan over medium high heat. Add the extra virgin olive oil and the shallot and sauté until shallot is soft and golden, about 5 minutes.
- Add the fennel and continue to sauté until fennel has softened, about 5 minutes. Add the chicken stock, reduce heat and simmer until fennel is completely softened about 7 minutes.
- Once cooked, strain the fennel mixture, reserving the cooking liquid. Transfer the fennel mixture to a blender and pulse briefly to form a coarse paste. Add the butter and cream and blitz on high speed until a smooth purée, adding a of the cooking liquid as needed to achieve the desired consistency. Season to taste with salt, then transfer the purée to a piping bag and set aside until needed.
- For the Pippies, place the frypan reserved from the Braised Shallots and place on stove top over high heat. Add the pippies and cover tightly with lid and cook until the pippies have all opened.
- Once the pippies have opened, remove the pan from the stove. Remove the pippies from the shells and set pippi flesh aside until needed. Discard the shells and reserve the cooking liquid until needed.
- To serve, divide the Braised Fennel and Braised Shallots equally in the middle of each plate. Pipe a little Fennel Purée on top and dispense a small mound of Horseradish Cream.
- Place a few Fennel Chips and Pippies over the top, then place a Beetroot Ball on top to cover.
- Place a little of the Pickled Fennel to one side of the Beetroot Ball on each plate. Add a little more of all of the other remaining elements around the Beetroot Ball on each plate. Garnish with freshly shaved fennel, fennel fronds and nasturtium leaves.
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