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CHEF ADAM HANDLING – FROG ‘Mother’

Serve 8

INGREDIENTS 

Salt Baked Celeriac

  • 1 celeriac
  • Salt

METHOD

  1. Clean the celeriac, making sure there is no mud on it
  2. Sprinkle generously with salt
  3. Bake at 180˚C for 2 hours (160˚C in a fan assisted oven)
  4. Once baked, leave to cool and then peel off the skin and thinly slice the flesh

 

INGREDIENTS 

Cream Cheese

  • I x 280g pack Philadelphia original cream cheese
  • 1 teaspoon Truffle Oil
  • Pinch of sugar

METHOD

  1. Whip cream cheese with a touch of truffle oil
  2. Season, and add sugar

 

INGREDIENTS

Roast Dates

  • 8 dates – stones removed
  • 20g butter

 

METHOD

  1. Place the butter in a small saucepan and slowly heat up the dates
  2. Once heated, chop each date into smaller chunks

INGREDIENTS

Yolks

  • 8 eggs

METHOD

  1. Soft boil 8 eggs in their shells for 4 minutes
  2. Place in ice cold water until cold
  3. Peel the eggs and discard the whites
  4. Keep yolks to one side

 

INGREDIENTS

Garnish

  • Granny Smith apple, peeled and julienned
  • Fresh Truffle

 

METHOD

  1. Season the sliced celeriac in salt and the butter from the dates
  2. On the centre of a plate, add a spoonful of cream cheese, then place the egg yolk on top
  3. Place the celeriac over the cheese and yolk to hide it – if you fold it on itself and layer it, it gives the dish a nice height
  4. Grate truffle directly onto the dish
  5. Dot on top and around the celeriac with the date pieces and julienned apple strips
  6. Finish with a squeeze of fresh lime juice

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