The Gourmet Wild Herbarium
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
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.
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.
