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the universe + marcus wareing

the universe + marcus wareing

Doing what I do best is lying in my sun-kissed bed on a Saturday…with a gorgeous chef…

This past Saturday I was in bed with Marcus Wareing … paging through some of his recipe books. He is an adventurous and genius chef. I decided to cook for Marcus and do my best to impress him with something cheffy and spectacular, you know, something out of this world …almost cosmic.

{This recipe was inspired by an ingredient list I received from Pick n Pay for their freshlyblogged challenge #7 competition}

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So I set about recreating a culinary universe. The deep red tomato passata casts a nebula cloud, the rice and Gruyere ball is the moon whilst the bacon soil reflects the milky way of stars. The braised leeks are shooting stars falling from a distant galaxy and the butternut terrine is representing my layered personality all tightly packed into a cube of energy, shaped by the forces swirling around it. The tomato passata, bacon and thyme tie everything together into an alluring stream of cosmic energy and intrigue. Marcus, I made your butternut terrine but made it my own with burnt butter, cooked bacon fat and thyme.

I am always amazed what you can do with the simplest of ingredients. With just rice, butternut, leeks, tomatoes, thyme and bread – I created the universe. Who would have thought it Marcus?

Tips for making bread crumbs without a food processor
Put slices of bread (fresh or stale) on a rack and put it in the sun for an hour or two.
Then great it with a grater or just rub it between your hands – it will crumble easily.
Keep in an airtight container.
Breadcrumbs freeze very well.

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bacon soil
 
Author:
Ingredients
  • 250g bacon, finely sliced into small cubes
  • 1 Tbsp butter
Instructions
  1. Fry the bacon on high heat until crispy.
  2. Put on a paper towel to drain and set aside.
  3. Keep the cooked bacon fat. We are using it in the butternut terrine.

 
butternut terrine
 
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Author:
Ingredients
  • 350 g butternut top, thinly sliced with mandoline slicer
  • 2 Tbsp cooked bacon fat
  • 80g butter
  • 3 big twigs of thyme
  • Salt
Instructions
  1. Preheat the oven 180 °C.
  2. Place the butter, thyme and bacon fat in a small saucepan and bring to a gentle simmer for 10 minutes. Allow the butter to turn a slightly brown colour and the thyme to infuse. Pass through a sieve.
  3. Layer the butternut in a silicone baking dish approximately 6cm x 15 cm, brushing each layer with melted butter and a sprinkle of salt.
  4. Bake in the oven for 45 minutes, pressing down 4 times throughout the baking process, then remove and chill in the fridge. When completely cool, cut into small cubes.

 
gruyere balls
 
Author:
Ingredients
  • ½ cup Spekko rice
  • ½ tsp salt
  • 1 Tbsp butter
  • 20g Gruyere cheese, finely grated
  • 1 egg, beaten
  • Bread crumbs – add some seasoning in the crumbs
  • Oil for deep frying
Instructions
  1. Cook the rice as per packet instruction but stir regularly when cooking. You want mushy/ sticky consistency (you don’t want fluffy rice). If need be add more water. Set aside to cool down.
  2. Roll the parmesan cheese into 12 small grape size balls.
  3. Take the rice and form a ball. Add a Parmesan ball in the middle.
  4. Roll in egg and then in bread crumbs.
  5. Deep fry until golden brown.

 
tomato passata
 
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Author:
Ingredients
  • 1 can PnP chopped tomatoes
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 big sprig of thyme
  • ¾ tsp salt
Instructions
  1. Add all ingredients in small pot and simmer 15 - 20 minutes until thick consistency.
  2. Taste for seasoning.
  3. Pass through a sieve and set aside.

 
braised leeks
 
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Author:
Ingredients
  • 2 Tbsp butter
  • 1 large leek, peeled and cut in two and then halved length ways
  • 1 sprig thyme
  • 2 tsp wine vinegar
  • 50 ml chicken stock (I used NoMU)
Instructions
  1. Heat the butter in a frying pan, add the leeks and thyme and braise for about 5 minutes.
  2. Add the vinegar and stock cook for another 10 minutes.

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