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GARLIC MUSTARD RAVIOLI
Cut the onion and shiitake* into strips; brown the pine nuts; place in blender with the tofu, olive purée and wild garlic leaves. Set aside. Clean the garlic mustard leaves* and submerge them repeatedly in hot water; cool down rapidly. Then, leave them on a cloth to dry. Lay them out on the table and place the filling on top; fold the...

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GARLIC MUSTARD RAVIOLI
Cut the onion and shiitake* into strips; brown the pine nuts; place in blender with the tofu, olive purée and wild garlic leaves. Set aside. Clean the garlic mustard leaves* and submerge them repeatedly in hot water; cool down rapidly. Then, leave them on a cloth to dry. Lay them out on the table and place the filling on top; fold the leaves over to create ravioli. Give them a bit of lustre with a touch of oil - the garlic mustard flowers.

WILD PESTO 
Place all the ingredients in a whisk bowl except the pumpkin seed oil; mix while adding in pumpkin seed oil. Set aside in the cold.
 
HYPERICUM FLOWER CONDIMENT
Place all the ingredients in a mixer except the roasted rapeseed oil; mix for 2 minutes, then gently add the rapeseed oil and set aside in the cold.
 
WILD HERB TEMPURA
Clean and dry the herbs; leave them to dry on kitchen roll. Prepare the dough using water, rice flour and egg white; leave the dough to stand in the fridge for an hour; moisten each herb the dough will cover in turn. Clean the food with fingers to remove the excess dough; place in a fryer and heat to 160ºC; fry for 2-3 minutes; remove and drain on kitchen roll.
 
VEGETABLE LOAM
Brown the walnuts and hazelnuts in the oven; crumble the vegetables; place everything in a blender and mix to obtain a thick paste.  Spread the paste on a tray and dry in the oven at 160ºC for 5 minutes. The 'loam' needs to be dry and crunchy (if prepared in advance, keep in a metallic box).

OXALIS ICE CREAM
Put the water, sugar and lemon juice in a pot. Stir and boil; leave to cool; place in blender and add in white cheese, sorrel and salt and blend; pour everything into a Pacojet bowl and leave to acquire consistency.
 
WOODRUFF SLUSH
Stir all the ingredients together, filter and place in fridge for 24 hours. Then, filter and place in an ice cream maker (or in an ice tray) and use a whisk to beat to taste. Put red lentils in a bowl; decorate with a sprig of woodruff; make cones from the pastry and place a scoop of woodruff sorbet in them; decorate with pine nuts and dried blueberries.

TAMARIND / AGAVE / CITRONELLA CONCENTRATE
Reduce the tamarind and agave to a syrup; then, add the lemon verbena; cover and leave to infuse for 10 minutes; gently* filter and set aside.
 
Place the loam on a large dish; then, add 3 garlic mustard ravioli, the various sauces and pesto; position the wild leaves in tempura; finish with a scoop of ice cream and some flower petals.
 

A little extra for the recipe: The impression of devouring mother nature; dish can be accompanied by a simple mushroom soup. 

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Ingredients 4 persons
  • GARLIC MUSTARD RAVIOLI
  • 100 g vegetable yoghurt
  • 2 onions
  • Salt
  • Pepper
  • 50 g pine nuts
  • 2 soup spoonfuls tofu
  • 24 large garlic mustard leaves
  • 50 g white flower
  • 10 g wild garlic
  • 50 g shiitake mushrooms
  • 1 soup spoonful olive puree
  • WILD PESTO
  • 1 dl pumpkin seed oil
  • 20 g yarrow
  • 10 g ribwort plantain
  • 10 rumex leaves
  • 50 g almonds
  • 50 g green pistachio
  • 3 spoonfuls water
  • Vegetable stock
  • 1 spoonful lemon juice
  • HYPERICUM FLOWER CONDIMENT
  • 100 g vegetarian white cheese
  • 10 yellow nasturtiums
  • 100 g hypericum 20 flowers
  • 2 soup spoonfuls mineral water
  • Dandelion leaves
  • 1 spoonful powdered turmeric tea
  • 1 dl roasted rapeseed oil
  • salt
  • 2 drops Tabasco
  • WILD HERB TEMPURA
  • 8 yarrow leaves
  • 8 nettle leaves
  • 8 ragweed tips
  • 8 sprigs oxalis
  • 8 betony tips
  • 8 stellaria shoots
  • nettle tips
  • 8 white nettle tips
  • 8 goats foot
  • Bunch wild pansies
  • TEMPURA
  • 1 egg white
  • 100 g rice flour
  • 300 ml iced water
  • VEGETABLE LOAM 125 g raw vegetables, 15 g walnuts, 15 g hazelnuts, 1 spoonful charcoal, 1 soup spoonful dry black olives
  • OXALIS ICE CREAM
  • 100 g sorrel, 100 g oxalis leaf & stalk, 110 g water, 2 soup spoonfuls extra fine sugar, 75 g vegetable yoghurt, 90 g lemon juice, 1 pinch salt
  • WOODRUFF SLUSH
  • 1/2 l orange juice, 15 stalks woodruff, 1/2 l sweet white wine, 1/2 l apple juice
  • TAMARIND AGAVE CITRONELLA CONCENTRATE
  • 5 dl tamarind, 2 spoonfuls agave syrup, 10 g lemon verbena.
Recipes. The Cook & Chef Institute