1kg venison loin, trimmed and portioned
1 tablespoon dried oregano
1 teaspoon cayenne pepper
½ tablespoon dried thyme
2 tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons olive oil
¼ cup finely diced shallots
2 cups rolled oats, lightly toasted
¼ cup sugar
1 tablespoon salt
1 teaspoon sprigs of fresh thyme, finely chopped
50g toasted pine nuts, chopped
50g toasted pistachios, chopped
60g toasted hazelnuts, chopped
1 tablespoon dried cranberries, chopped
1 tablespoon freeze-dried cherries, chopped
500g beetroot cooked, peeled, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel
½ teaspoon Chinese five spice powder
1 teaspoon garam masala
2 tablespoons brown sugar
2 tablespoon balsamic vinegar
2 tablespoon olive oil
Pickled beetroot slices
50g red medium-sized beetroot
100ml white wine
100ml raspberry vinegar
100g brown sugar
2 sprigs of thyme
3 bay leaves
Roasted baby beetroots
18 baby beetroots
Toasted cumin seeds and olive oil, for sautéing
1.5g xanthan gum
200ml chicken stock
Black pudding crumb
300g black pudding
Over a flame, burn the tops of the leeks to create an ash. Then combine all the ingredients, together with the leek ash, in a bowl and mix well. Store in an airtight container.
Place the whole potato (or potatoes) onto a perforated steam tray and place in the steam oven. Steam at 100°C for 40 minutes.
Remove from the steam oven, cool and then peel potatoes.
In a medium saucepan bring the rest of the ingredients to the boil on high heat, Induction setting 7. Remove from the heat.
Place the potatoes and cream mix into a food processor and blend.
Pass through a fine sieve to create a smooth, silky puree.
Black Pudding Crumb
Finely chop the black pudding and cook in a dry non-stick frying pan over medium heat, Induction setting 5. Mash it into crumbs with a fork as it softens and then fry until it just starts to crisp (1–2 minutes). Set aside and keep warm.
Heat the olive oil in large sauté pan on medium heat, Induction setting 6, then add shallots and sweat until translucent.
Add the oats, sugar, salt and thyme and sauté for a further 2 minutes.
Transfer to a baking tray and place in the oven on Fan Plus at 160°C. Bake until golden, stirring occasionally.
Cool to room temperature and add the nuts and berries.
Blend all the ingredients to a smooth puree when the beetroot is still warm. You may need to add some water to thin the puree to the right consistency.
Pickled Beetroot Slices
Peel the beetroot and slice to a thickness of 2mm.
In a saucepan, bring the remaining ingredients to the boil on high heat, Induction setting 8. Then remove from the heat.
Pour the liquid over the beetroot and place in the refrigerator to pickle for 4 hours or more.
Roasted Baby Beetroots
Place the beetroot on a baking tray and season generously with salt.
Place in the oven on Fan Plus at 180°C and cook for approximately 30 minutes or until a knife runs easily through the middle, but is only just cooked in the centre.
Once cooked, remove the beetroot from the oven and allow to cool slightly.
While still warm, peel the beetroot using a small knife to remove the skins, stem and any fibrous root at the end. Cut the beetroots in half.
When ready to serve, sauté the baby beetroots in olive oil with salt and pepper and toasted cumin seeds.
Season the venison in the ash crust and put to one side. Sear in a pre-heated pan on high heat, Induction setting 8. Remove from the heat and place in the oven on Fan Plus at 180°C and cook for 8 minutes. Allow to rest for 10 minutes before serving.
Place a line of the oat crumble to one side of the plate. Top with 3 pickled beetroot folded in half and 2 roasted Beetroot in between.
Spoon the beetroot puree in the centre of the plate and place the venison on top.
Serve with the potato espuma topped with the black pudding.
The ash crust, oat crumble and pickled beetroot can all be made a few days ahead of time.
Black pudding crumb can be made ahead of time and kept in an airtight container.