Chicken, Cashew and Carrot Curry - Chef Recipe by Ross Dobson
Here the combination makes for a perfect no-fuss, high-impact curry, as everything is done in the sl...
200g roasted Desiree potato
150g lemon juice
300g shiitake mushrooms
100g Portobello mushrooms
100g button mushrooms
50g diced eye of rib-eye boneless
5g golden shallot brunoise
Portobello mushroom gills
1/2 63 C yolk
1 Tbs Fermented mushrooms
5 pieces woodland sorrel
5g buckwheat koji
Place egg in pre-heated water bath at 63 C for 2 hours. Cool in ice.
Combine potato and water and blend till paste. Sieve and dehydrate till crisp. Fry 180 C to order.
Combine, melt and bring to simmer over low heat. Transfer to the fridge and chill. Once set, blend and sieve. Clarify using chamber vacuum machine.
Dice all mushrooms and combine with salt, leave for 3 weeks.
Combine beef, buckwheat, onions and fermented mushrooms, then season with salt and ferment juice.
Put on a plate, make well in the beef to place half the egg yolk. Top with fermented juice from the mushrooms. Dot the lemon gel into the gaps of the beef. Cover the yolk with mushroom gills. Season with micro-planed fresh horseradish, add herbs and potato chip (glass).