Ricotta With Caesar Flavours
• 945g Whole Milk
• 120g Fresh Lemon Juice – Strained
• 5g Salt
• 4 x Anchovy Fillets
• 1 x Garlic Cloves
• 225g Romaine Lettuce Leaves
• 3 x Free Range Eggs
• ¼ Clove Garlic
• 50g Grapeseed Oil
• 4g Instant Food Thickener
• 6 x Free Range Hens Eggs – Soft Boiled For 5m 45s
• 150g Panko Bread Crumbs
• 100g Flour
• Salt & Pepper
• 1tsp Garlic Powder
• 1tsp Onion Powder
• 1tsp Smoked Paprika
Nori Seaweed Powder (Blended Nori Sheets, Strained Through Sieve)
Micro Red Mustard Frills
Gently heat the milk and salt to 37°c and remove from heat. Using a whisk (DO NOT USE THE WHISK WHEN ADDING THE LEMON JUICE), make a whirlpool in the pan, and then gently pour in lemon juice a little bit at a time, which will split the milk. Leave to cool.
Place a colander over a bowl, and a sheet of muslin on top of the colander. Then very gently place the ricotta mix onto the muslin, allowing the liquid to drain away and reserving the ricotta. Leave for minimum of 30mins.
Finely chop the anchovies and garlic, and then combine (very gently) with the strained ricotta. Check seasoning and add more salt if required. Reserve in the fridge.
Crispy Hens Egg
Cook 4 of the eggs for 6min in a pan of boiling water, then refresh in iced water. Peel and reserve.
Blend half of the Panko breadcrumbs with garlic powder, onion powder, and smoked paprika. Then mix together with the remaining Panko.
Get 3 bowls. Place the flour in one (seasoned with salt an pepper), the remaining eggs (broken and whisked) in an other, and the breadcrumb mix in the final bowl.
Put the cooked eggs in the flour first, dust off excess flour then put them in the egg mix, remove excess egg (but make sure fully covered) then place in the breadcrumb mix. Carefully cover the entire egg, gently pressing the breadcrumb mix on to the cooked egg.
Finish just before serving the finished dish, deep fry at 180°c for 1-2 minutes until golden brown, and reserve in a warm place
Rinse the romaine lettuce leaves, blanch until tender and cool. Boil the eggs for 7 minutes, break open and remove the yolk. Blend the leaves, yolk, and garlic. Emulsify the oil into this mix, and then add the instant food thickener.
Place the Serrano on a nonstick mat on a tray, and then place another mat on top, and another tray.
Bake in the oven at 160°c for around 8-10 minutes, or until crispy.
Slice the baguette as thin as possible, spread out on a nonstick mat, and lightly drizzle with olive oil. Bake in the oven for 8-10 minutes, or until golden brown.
Remove outer leaves from the salad. Then separate the remaining leaves, wash and dry. Cut into around 5cm pieces.
Deep-fry your egg. Place a small spoonful of the salad emulsion on one side of the plate, and a large spoonful of the ricotta on the opposite side.
Lightly dress the romaine leaves with extra virgin olive oil and a little Maldon sea salt. On top of the ricotta, build a stack of lettuce, croutes, bacon and micro mustard frills, creating alternate layers.
Place the egg on top of the salad emulsion.
Micro plane some Parmesan all over the dish, and lightly sieve some nori powder on top of that.