Served to: the Belousoffs
On: 7/3/26
| Ingredient |
Weight |
Step |
| Burgers |
|
|
| 50:50 Chuck and Beef Brisket (20% Fat) |
1.6 kg |
1. Mince & Portion (Fri): Chill meat to 0°C. Coarse-grind. Form into 110g loose spheres. |
| Kosher Salt |
To taste |
|
| Beef Tallow |
30 g |
3. (Sat): Sear on grill (260°C+). Smash with 5kg pressure. Season heavily. |
| Lepinja |
9 units |
|
| Perfect Potatoes |
|
|
| Chat Potatoes |
2.5 kg |
5. SV Infusion (Fri): Peel/wedge. Bag with salt/tallow. Sous Vide at 85°C for 60-90 mins. |
| Beef Tallow (for roast) |
100 g |
6. (Fri/Sat): Ice bath immediately. Chill overnight. |
| Smoked Paprika / Salt |
10 g |
7. Roasting (Sat): Scuff wedges to create starch slurry. Roast in tallow at 220°C until glass-crisp. |
| Shopska Salad |
|
|
| Cucumbers / Red Peppers |
900g / 4 units |
8. : Dice veg. Chamber Vac (Full Cycle/99%) to collapse cell structure. |
| EVOO / Red Wine Vinegar |
50 ml / 30 ml |
9. : Combine compressed veg with dressing and diced tomatoes/onion. |
| Ki Bulgarian Sheep Cheese |
360 g |
10. Cryo-Snow (Fri/Sat): Freeze cheese to -18°C. Grate in Magimix (fine disc). Keep frozen. |
| Ingredient |
Weight |
Step |
| Kent Pumpkin (SV at ) |
1 kg |
1. The Custard (Fri): Process all custard ingredients in Magimix until smooth. |
| Caster Sugar / Eggs |
150 g / 3 units |
2. (Fri): Bake in a flat tray at for 45 mins. |
| Milk / Plain Flour |
200 ml / 150 g |
3. (Sat): Blitz baked cake with cream in Magimix until a pipeable fluid-gel forms. |
| Thick Cream |
50 ml |
**4. ** Transfer to piping bag. |
| Filo Pastry |
1 pack |
5. (Sat): Brush sheets with butter. "Scrunch" into 9 radial nests. |
| Melted Butter |
150 g |
6. (Sat): Dust with sugar. Bake at until deep amber. |
| Icing Sugar |
20 g |
**7. ** Store in Dehydrator at until plating. |
| Caster Sugar (for caramel) |
100 g |
8. : Dry caramelize sugar to . |
| Apple Cider Vinegar |
80 ml |
9. : Add ACV and tea to caramel. Stir to dissolve. |
| Earl Grey Tea (3x strength) |
50 ml |
10. : Add mincemeat. Simmer until syrupy. |
| Fruit Mincemeat |
150g |
|
| To serve the dessert, pipe some tikvarnik-creme onto a filo nest, dollop on some ice cream and add a spoonful of the gastrique. |
|
|