Beer-Braised Beetroots

Beer-Braised Beetroots

Beer-Braised Beetroots

Beer-Braised Beetroots

SERVES 4

Braised Beetroots
4 Beetroots about 200gr.each unpeeled
2 cups diced white onion
1 cup diced carrot
1 cup diced celery
2 sprigs thyme, plus ½ teaspoon thyme leaves
2gr,Fennel seeds
1 bay leaf
1300gr.Beer plus ¼ cup extra beer
Salt
1 tablespoon canola oil
2 tablespoons tomato paste
1L.Vegetables stock
1 tablespoon butter
Ground black pepper

Wash under running water the Beetroots. In a large glass bowl, combine the Beetroots with the onion, carrot, celery, thyme sprigs, and bay leaf. Pour in the beer, cover, and marinate for 48 hours in the refrigerator. Remove the Beetroots from the marinade and pat dry on paper towels. Strain the marinade,reserving both the liquid and the vegetables. In a medium saucepan, bring the liquid to a
simmer over medium heat, until it comes to a boil. Strain through a chinois. Preheat the oven to 135°C. Season the Beetroots with salt. Heat the oil in a large ovenproof straightsided sauté pan over high heat. Sear the Beetroots on all sides, 1 to 2 minutes per
side, and remove from the pan. Drain any excess oil from the pan, lower the heat
to medium, and add the reserved vegetables. Sweat until tender, about 10
minutes. Add the tomato paste and cook for 3 minutes. Deglaze the pan with the
reserved liquid and reduce by half. Add the stock and bring to a
simmer. Return the Beetroots to the pan, cover, and transfer to the oven. Braise
in the oven until the Beetroots is tender and can be easily pulled apart with a fork, about 2-2½ hours. Remove the pan from the oven and allow to rest, uncovered, for 30
minutes. Gently remove the Beetroots from the braising liquid and set aside. Peel the beets when is warm.Strain the liquid and discard the vegetables. Return the liquid to a saucepan over
medium-high heat until it comes to a simmer. Lower the heat to medium-low and reduce the liquid to
3 cups, skimming frequently. Add the remaining ¼ cup of beer,Feenel seeds and the thyme
leaves and whisk in the butter. Season with ground black pepper to taste

Potato Mousseline

500gr potatoes
Salt
2 smashed garlic cloves
100gr heavy cream
1 tablespoonsbutter
Whole nutmeg
Fleur de sel

Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
Reheat browned butter if needed. Swirl browned butter and garlic into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

Glazed Vegetables

12 baby carrots, trimmed
12 red pearl onions
2 stalks celery
8 baby spring onions
½ cup Vegetables stock
4 tablespoons butter
½ teaspoon salt

Peel each carrot into a smooth cylindrical shape. Peel the pearl onions and the celery stalks. Bring a pot of salted water to a boil and blanch the vegetables until tender, 3 to 4 minutes. Transfer to a bowl of ice water, and, once cool, drain. Cut the celery
stalks at 45-degree angles in 2-inch sections. In a medium sauté pan over medium heat, warm together the carrots, pearl onions, celery, spring onions,stock, butter, and salt. Cover and simmer until the vegetables are very tender and
glazed, 7 to 8 minutes

To Finish

Potato Puree Mousseline
2 Bread Crisps, broken into shards
Parsley leaves
Sauce reserved from making Braised Beetroots

Spoon the potato puree onto 4 plates. Place the Beetroots on top of the puree
and garnish with the glazed vegetables and bread crisps. Top with parsley and
finish with the sauce

chicken stock

CHICKEN STOCK

chicken stock

chicken stock

CHICKEN STOCK
Makes about 2.5 kg
3.5 kg chicken necks and backs
1 white onion, diced 5 cm (2 inches)
1 celery stalk, diced 5 cm (2 inches)
5 sprigs thyme
Put the chicken necks and backs in a large pot. Cover generously with cold water. Drain
and discard the water. Repeat the rinsing process two times. After the third rinse, drain and
cover with cold water. Heat over medium heat and bring to a simmer. Skim and discard
any impurities that may rise to the surface. Add the onion, celery, and thyme to the pot and
turn the heat to low. Continue to simmer the stock, skimming occasionally, for 6 hours.
Strain the stock through a chinois. Reserve in an airtight container, refrigerated, for up to 3
days, or frozen for up to 1 month.

white-balsamic-vinaigrette

WHITE BALSAMIC VINAIGRETTE

white-balsamic-vinaigrette

white-balsamic-vinaigrette

WHITE BALSAMIC VINAIGRETTE
Makes about 265 g
195 g olive oil
65 g white balsamic vinegar
8 g salt
Combine the ingredients in a mixing bowl and whisk until fully emulsified. Reserve the
vinaigrette in an airtight container, refrigerated, for up to 1 week

PICKLED NECTARINES

DUCK-Roasted-with-Νectarines-Chamomile-and-Amaranthus.j

PICKLED NECTARINES
Makes about 10 pieces
1 apricot
150 g
White Balsamic Pickling Liquid
Using a mandoline, thinly slice opposing sides of the nectarine to form shaved rounds.
Submerge the nectarine shaves in the pickling liquid and refrigerate overnight.

LEMON OIL

lemon oil.

lemon oil.

LEMON OIL
Makes about 350 g
400 g grapeseed oil
45 g grated lemon zest (from about 15 lemons)
Prepare an ice bath. Combine the oil and zest in a bain-marie. Cover tightly with plastic
wrap and place in a large pot filled halfway with water. Heat the pot over low heat and
bring the water temperature to 91°C/195°F, just under a simmer. Cook the oil in the water
bath for 1½ hours. Remove the bain-marie from the water bath and chill over the ice bath
until cold. Cover and refrigerate overnight. Strain the oil through a chinois, discarding the
zest. Reserve the lemon oil in an airtight container, refrigerated, for up to 1 week.

BROWN BUTTER

brown butter

brown butter

BROWN BUTTER
Makes about 680 g
1 kg butter, cubed
Heat the butter in a large saucepan over medium heat. As the butter melts and starts to
foam, whisk occasionally to evenly cook. Turn the heat to low and continue to whisk
occasionally to prevent burning. Cook until the butter turns dark brown and has a nutty
aroma, about 30 minutes. Immediately strain the butter through a coffee filter, discarding
the solids. Let cool to room temperature and reserve in an airtight container, refrigerated,
for up to 1 week, or frozen for up to 1 month.

CHICKEN JUS

chicken jus

chicken jus

CHICKEN JUS
Makes about 1 kg
24 g grapeseed oil
1½ carrots, peeled and chopped

1½ onions, chopped
2 celery stalks, chopped
30 g tomato paste
1.25 kg dry red wine
7 kg chicken wings
2 kg chicken legs
500 g chicken feet
Preheat the oven to 245°C/475°F. Heat the oil in a large pot over high heat. When the oil
just starts to smoke, add the carrots, onions, and celery and cook, stirring occasionally,
until the vegetables are softened and browned, about 12 minutes. Add the tomato paste
and continue to cook, stirring frequently until well toasted, about 5 minutes. Add the wine
and deglaze the pan, scraping up any bits that may have stuck to the bottom of the pot.
Bring the wine to a simmer and reduce by half. Remove the pot from heat and set aside.
Spread the chicken wings and legs in a single layer on four unlined baking sheets. Roast in
the oven until caramelized and deep brown, about 45 minutes. Drain and discard any
rendered fat. Scrape the wings and legs into a clean large pot. Add the chicken feet and
enough cold water to generously cover. Heat over high heat and bring to a simmer. Skim
and discard any impurities that may rise to the surface. Turn the heat to low and add the
cooked vegetable mixture to the pot. Continue to simmer, skimming occasionally, for 8
hours. Strain the jus through a chinois and transfer to a clean large saucepan. Bring to a
simmer over medium heat. Turn the heat to low and gently simmer until reduced to 1 kg.
Reserve in an airtight container, refrigerated, for up to 1 week.

CHAMOMILE SIMPLE SYRUP

chamomile syrup

chamomile syrup

CHAMOMILE SIMPLE SYRUP
Makes about 125 g
140 g Simple Syrup
3 g dried chamomile
Heat the syrup in a saucepan over medium heat and bring to a simmer. Remove the pan
from the heat and stir in the chamomile. Cover and let steep at room temperature for 7
minutes. Strain the syrup through a coffee filter. Let cool to room temperature. Reserve the
syrup in an airtight container, refrigerated, for up to 5 days.

SIMPLE SYRUP

simple syrup

simple syrup

SIMPLE SYRUP
Makes about 400 g
200 g sugar
200 g water
Heat the water and sugar to a simmer in a saucepan over high heat, whisking to dissolve
the sugar. Let the syrup cool to room temperature and reserve in an airtight container,
refrigerated, for up to 1 month.