- 4
Ingredients
- For the meat consommé:
- 2 cups chicken.
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz onion
- 3/4 oz carrot
- 3/4 oz leeks
- 3/4 oz small onion
- 3 cups water
- To clarify the meat consommé:
- 33/4 cup consommé (see previous step)
- 3/4 oz carrot
- 2/3 oz leeks
- 2 oz tomato
- 4 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the Iberian belly pork slices:
- 1 chunk Iberian belly pork (approx 14 oz)
- For the basil juice:
- 7 oz fresh basil
- 1 cup water
- For the hot basil gelatin:
- 1 cup basil juice (see previous step)
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- salt
- For the basil raviolis:
- 40 slices Iberian belly pork (see previous step)
- 40 squares hot basil gelatin (see previous step)
- For the tomato juice:
- 2.2 lb ripe tomatoes
- For the tomato consommé:
- 4 tbsp tomato juice
- 4 tbsp clarified consommé (see previous step)
- salt
- For the grapefruit segments:
- 1 7-oz pink grapefruit
- To finish:
- Maldon salt
Preparation
Step 1
For the meat consommé:
1. Brown the veal bones in the oven at 355ºF.
2. Clean the chicken carcass, removing as much fat as possible and the scraps of meat. Drizzle with sunflower oil and brown in the oven at 355ºF.
3. Cut up the veal meat.
4. Clean and trim the chicken. Do not portion the chicken.
5. Peel and slice the onions. Brown in a frying pan.
6. Peel the carrots.
7. Put all the ingredients in a pressure cooker and cover with water.
8. Simmer for 8 hours, scraping off the foam and any fat on the surface.
9. Strain.
To clarify the meat consommé:
1. Heat the stock to boiling point and then lower the heat to simmering point.
2. Grate the tomato and leave it in a colander to drain off the liquid.
3. Finely dice the carrot and leeks ("brunoise").
4. Mix the diced vegetables with the tomato and the hamburger meat.
5. Add the egg whites to the mixture and beat.
6. Mix the pilé ice with the clarifying mixture.
7. Stir the consommé clockwise and slowly add the clarifying mixture.
8. Simmer and then gradually increase the heat until the liquid begin to boil (a very slow process: 1.30 h.).
9. Remove from the heat and leave to rest for 15 minutes. Make a small hole in the clarifying mixture with a spoon so that the consommé can be removed using a ladle. As you take out the liquid, strain through a sieve.
For the Iberian belly pork slices:
1. Soak the Iberian belly pork in cold water to remove the salt.
2. Cut the meat into a 1½ x 1½" chunk and wrap in clingfilm.
3. Freeze to make it easier to cut.
4. Using the finest setting, use the meat slicer to cut the meat into 40 very thin slices, less than 1/10" thick.
5. Arrange belly pork slices per person on waxed paper.
For the basil juice:
1. Separate and select the basil leaves. Blanche them in boiling water for 10 seconds and plunge them in iced water.
2. Blend the basil leaves with the water in the food processor.
3. Sieve and keep the liquid on one side.
For the hot basil gelatin:
1. Mix a ¼ of the basil juice and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and add the rest of the seasoned basil juices. Whisk.
3. Add the gelatin and dissolve.
4. Pour a 1/5" thick layer into a dish.
5. Leave to set in the fridge for at least 2 hours.
6. Cut into ¾ x ¾" squares.
For the basil raviolis:
1. Spread the sheets of wax paper with the Iberian belly pork slices over a table.
2. Place a cube of basil gelatin on top and in the center of each Iberian belly slice.
3. Fold the ends of the slices to the center and then fold in the other sides. The parcels have to be well sealed.
4. Directly place the parcels with the folds downwards in a small dish.
5. Place 7 around the base of the dish, leaving 2 gaps on the sides for the grapefruit and put 3 ravioli more inside.
For the tomato juice:
1. Wash the tomatoes and cut them into quarters.
2. Crush with your hands, but do not purée them.
3. Leave in a sieve for 3 hours.
4. Use the pulp for another recipe and keep the tomato juice. It should be transparent and slightly pink in color.
For the tomato consommé:
1. Mix both ingredients together and season with salt.
For the grapefruit segments:
1. Cut off the upper and lower ends of the grapefruit until you reach the segments.
2. Peel the fruit so that you reach the flesh and there is no trace of the skin or pith, without altering the initial shape of the fruit.
3. Use a really sharp knife to separate the segments from their membranes.
4. Cut off the ends of the segment, so that you only have the central part measuring around 2/3".
Final Steps & Preparation:
1. Place 2 slices of grapefruit in the two gaps left between the ravioli and heat in the salamandra for 10 seconds.
2. Making sure it does not boil, heat the tomato consommé and carefully place 1/8 cup in each dish.
3. Sprinkle Maldon salt on the grapefruit segments.