02 July 2009
This dish has massive flavour impact and combines new methods and techniques. Here at Burch & Purchese we are always trying to push the boundaries in presentation and flavour and we have been working on variations of this dish for a while now. A carrot puree made with organic carrot trim cooked under vacuum is prepared and is the first to dress the plate. Next toasted coriander and dextrose are combined to dust and sprinkled inside the edge of the dish. Next for the 'carrot vichy which is present in three components, all designed to play with the traditional carrot vichy dish. First carrot is cut 1/2 cm thick and cut out with a cutter to form small rounds. The trim is reserved for the puree and the rounds are placed into a sous vide bag along with sucrose and orange juice. The bag is sealed and cooked at 82 C for around three hours or until soft. Once chilled the carrots are reserved ready for use. Next we make carrot jelly using agar, gelatine and 85% freshly squeezed carrot juice and 15% stock syrup. Once set the same sized round cutter is used to cut rounds which resemble the previously cooked carrot rounds. Lastly a carrot croquant mix is spread onto a sil-pat using a fluted chablon and baked til dry in an oven pre heated to 70 C as a nod to traditional carrot vichy shape. So we have three types of 'vichy' and we use two carrot rounds, two jelly rounds and three carrot crisps to garnish the plate. Tubes of carrot cake are warmed and arranged onto the plate with crumbs of dehydrated carrot cake. A curry flavoured ice-cream is served and this flavour really compliments the other components. Baby coriander shoots complete with coriander seed finish the dish to stunning effect.