Mr
Waldorf
mackerel / walnut / celery
Junk’s Jam:
Serves 2
Hey!
One of our more elegant Junk recipes. Don’t be fooled by the sophistication, it’s of course riddled with calories. Super little tasty fat salad. Great for a starter when you’re trying to show off to your fancy mates and to practice your wanky chef plating skills.
Equipment…
>Blowtorch
>Blender
>Chinois
>Wire Rack
The Recipe
Stage #1
>the PREP
The Fish
1 x Whole Mackeral, Freshly fished out of the Granton breakwater. No more than 20 minutes old.
Smoked Maldon Sea Salt
Kitchen Paper
Take your Mackerel, fillet and discard the guts. Thoroughly wash the inside!
Dry off both your fillets on Kitchen Paper. Feed the rest to Igor.
Very lightly Salt both sides of the Mackerel and leave for twenty minutes. Give them a wash and leave to dry skin side up.
Apple Puree
4 Granny Smith Apples
45g Caster Sugar
2 Tbsp Rapeseed Oil
2 Tsp Cider Vinegar
50g Water
1 Tsp Smoked Salt
Clingfilm
Greaseproof Paper
Pre-heat the oven to 200ºc.
Cut some Greaseproof Paper to fit a large baking tray.
Place the Apple onto the baking tray and coat in the Sugar. Roast in the oven until very dark roughly for an hour.
Transfer the Apple to a Blender and add the rest of the ingredients. Blend on full until silky and smooth.
Pass the puree through a Chinois and season with the Smoked Salt.
Store in a tub and cover with Clingfilm.
Stained Cheese
200g Roquefort Cheese
350 Tawny Port
Walnut Pickling Liquid
Sherry Vinegar
Take 200ml of the Port and place into a pan. Reduce down to approximately 50 ml.
Add a little bit of the Sherry Vinegar and Pickling Liquid until the reduction seems balanced. Place 25g into a small Piping Bag and reserve until plating.
Add the other 25g to the excess Port and pour over the Cheese. Store in the fridge for at least 2 hours and a maximum of 3 days. Once stained and infused, remove from the Port and pat dry.
Make sure the Cheese has been at room temperature for at least an hour before plating.
Mustard Mayonnaise
30g Whole Grain Mustard
100g Mayonnaise
or
2 Egg Yolks
15g Apple Cider Vinegar
15g Dijon Mustard
30g Wholegrain Mustard
500g Pomace Oil
Table Salt
Lemon Juice
Mix the Wholegrain Mustard with the Mayonnaise and you are good to go!
or
Place all the ingredients apart from the Oil into a blender and emulsify.
Slowly add in the Pomace oil until you have a thick and creamy mayonnaise.
Season with Salt & Lemon Juice.
Walnuts
80g Walnuts
1 Jar Pickled Walnuts
Olive Oil
Table Salt
Preheat the oven to 175ºc.
Coat the Walnuts in a little Olive Oil and season with Salt.
Roast in the oven for 15 minutes, cool & reserve.
Open the jar of Walnuts, Eat one.
Cut at least 6 in half, reserve the liquid as well as the Walnuts.
Radicchio Crisps
6 Raddichio Leafs
2 Tsp Sugar
Table Salt
Greaseproof Paper
Pre heat the oven to 180ºc.
Line some Greaseproof Paper on to a flat baking tray.
Spread the Radicchio Leafs onto the paper and coat evenly in the Sugar & Salt.
Place another sheet of Greaseproof on top and weigh down with another baking tray of the same size. Bake in the oven for 10 minutes.
Once baked, remove very gently and rest on a Wire Rack until assembly.
Garnish
8 White Grapes
8 Red Grapes
1 Stick Celery
1/2 Granny Smith Apple
1 x Chicory
4 Radicchio Leafs
4 Sprigs of Dill
Start by peeling the Grapes and then cutting them in half.
Peel the Celery and cut into small battons.
Slice and cut the Apple into similar sized battons as the Celery.
Peel the leafs of the Chicory and cut into small pieces.
Stage #2
>Cook it baby!
It is a salad!! Happy days not a lot of cooking just a lot of abstract wanky plating! Easy Mate!
Get a high powered Blowtorch. Place the Mackerel Fillets onto a metal tray or in a pan and scorch the skin of the Fish. Moving slowly up the fish making sure it is all cooked and quite blackened. Thats yer lot!