Saddle of Suckling Pig:

• Using a sharp knife, make deep incisions into the rind before seasoning the meat all over with salt and pepper.
• Sprinkle some caraway seeds on the meat side, rub in the crushed garlic, sprinkle with olive oil, and add the rosemary, thyme and bay leaf.
• Now carefully put the seasoned saddle of suckling pig into a vacuum pouch, vacuumise the pouch at the highest setting, and cook the meat in a bain-marie for 3.5-4 hours at a temperature not exceeding 75 °C / 167 °F.
• If you don´t have a vacuum machine at home, ask your butcher to put the meat and other ingredients into a vacuumised pouch.
• After cooking, remove the meat from the vacuum pouch, dab dry, and either grill or fry (in a large frying pan) the rind side until the crackling becomes crispy.
• Put aside in a warm place ready for serving.

Pork Ravioli:

• Put the pork knuckles in a saucepan, add enough water to cover them, and simmer with the peppercorns, bay leaves, caraway seeds and salt for about 1 hour.
• In a sautéing pan, fry the diced root vegetables and onion in sunflower oil until they begin to brown.
• Remove the pork from its cooking water, dab dry, add to the fried vegetables, and continue frying for a while.
• Deglaze with white wine, before transferring to the oven and roasting for about 40 minutes at 200°C/ 392 °F
• Remove the knuckles from the roasting tray, and use a small knife to cut off the jelly-like skin, which should then be chopped finely.
• Remove the meat from the bone, and cut into small pieces.
• Put half of the cooked vegetable mixture into a bowl, and mash with a fork until smooth. Mix together the meat, pork skin and mashed vegetables, and season to taste with salt and pepper.
• To make a sauce, brown the rest of the cooked vegetables and knuckle bones in a hot pan before pouring in 2 liters (8 ½ cups) of water and simmering for 20 minutes.
• Pass the resulting stock through a fine sieve, and then reduce it until only about ¼ is left.
• Adjust the seasoning with salt and pepper before binding with the cold butter.
• Using a pasta machine, roll out the noodle dough as thinly as possible.
• Brush half of the rolled-out dough with a little water, place small blobs of the pork filling over this half of the sheet, and then cover with the other half of the sheet of dough.
• Press down firmly, and cut out individual ravioli that should be cooked in boiling salted water for about 2 minutes and then tossed briefly in butter in a frying pan.

Pointed Cabbage:

• If you can`t obtain pointed cabbage, normal white cabbage could also be used, although its flavour and texture are not quite as good.
• Separate the cabbage into individual leaves, remove the hard stems, and cut the leaves into small squares (about 3×3 cm/ about 1 x 1 inch).
• Heat half of the butter in a large frying pan, add the cabbage squares, and fry a little until the leaves soften slightly.
• Pour in about 60 ml ( ¼ cup) water before adding the remaining butter and continuing to cook until the mixture has a creamy consistency.
• Season to taste with salt and pepper.

To Serve:

• Arrange the cabbage squares on each plate, cut the wild boar into equally sized portions, and put the meat on top of the cabbage.
• Place the ravioli and sauce next to the meat and cabbage.

Bolognese Sauce:

• Combine the onions, garlic and butter in a pot; sweat the onions on medium heat, season lightly with sea salt.
• Cook the onions until they are soft and translucent.
• Add the tomatoes and heat through, season lightly with sea salt, once the tomatoes are hot add the chardonnay and bring to a boil.
• Add the three stocks and boil, reduce heat to low.
• Cook on low, stirring often being careful not to let burn on the bottom until all the liquid has evaporated and the sauce is thick.
• Pass the sauce through a food mill into a bowl over a bowl of ice. Mix to cool.

Truffle Froth:

• In a tall pot with high sides reduce the mushroom stock by half on medium heat.
• Add the truffle juice and reduce by 1/4.
• Add the cream and bring to a boil.
• Remove from the heat and add the butter, truffle oil while blending with a hand blender until very bubbly.
• Season to taste with sea salt, white pepper and a few drops of fresh squeezed lemon juice.
• Keep warm in the pot.

To Serve:

• Heat 6 dinner plates in a warm oven.
• Bring a pot of water to a boil, adding about 1 tablespoons of salt per quart of water.
• Divide the tomato sauce into two pans (it’s easier to mix and plate in two pans.
• Gently heat the sauce adding 1 tablespoon of butter to each pan mixing to emulsify.
• Add the lobster and heat until just hot, but not overdone.
• Cook the pasta for 1 ½ minutes in the boiling water and divide it into the 2 lobster Bolognese pots.
• Add the chopped basil and extra virgin olive oil add a few tablespoons of the pasta cooking water to each pan.
• Season to taste, spin the pasta around a meat fork and lay it down in the center of the heated plates, spoon the lobster Bolognese in a line over the paste.
• Blend the truffle sauce with a hand blender until frothy. Spoon the froth over the pasta and serve.

• In a thick bottom pan reduce the cognac, Essencia & lobster reduction by half, add the cream & reduce by half.
• Whisk in the cold, diced, unsalted butter and reserved lobster corral.
• Season to taste with salt, cayenne pepper, paprika & a few drops of lemon juice.
• Strain and keep warm.
• Peel parsnips and dice into small pieces. Cover with cream and simmer for 30 minutes.
• Strain and reserve liquid.
• Place parsnips in blender, blend and slowly add reserved liquid to make a fluid purée.
• Season with salt and pepper.
• Gently poach the lobster in beurre fondue until warm place on top of a streak of parsnip puree.
• Drizzle the paprika butter sauce around, cover & smoke using the smoking gun with the apple wood chips.

Freezing the meat:

• Lay the beef on your chopping board and if need be cut the ends until they are symmetrical and flat.
  
• Take the piece of beef tenderloin and wrap it tightly in plastic wrap lengthwise.
  
• Take the excess plastic on the ends and twist until the meat is tightly squeezed from all sides.
  
• Push and shape the meat in the plastic until it is as cylindrical as possible with two flat ends.
  
• On a small plate, stand the wrapped meat on one flat end and press another small plate on the other flat end, try to keep the meat as upright as possible.
• Place the meat and plates in the freezer overnight.

Slicing the meat:

• Remove it from the freezer and unwrap it.
• Carefully slice the meat on your slicer on the thinnest setting but where you are still getting whole slices off it.
• Arrange the slices on a large plate and press until even.
• Wrap each plate tightly in glad wrap and refrigerate until serving.
• If you don’t have a slicer you can ask your butcher to slice it and lay the slices out on paper in layers for you. They may ask you to freeze it or they may do it for you. If you are not time-pressed, you may also consider buying a meat slicer.

Alternative Method

• If you don’t have a slicer or worse yet a friendship with your butcher, firstly I would highly recommend you get one, the friendship with the butcher that is. In the mean time you can use the following method, although unless you are very handy with a knife and you keep your knives very sharp your results may not be as uniform and you may become very frustrated.
• Place the piece of tenderloin into the freezer for 2 hours. Unlike in the slicer method you only want the meat to be firm from the freezer, not frozen hard.
• Place the beef meat on your cutting board and with a very sharp carving knife slice the beef as thinly as possible.
• Place the slices onto the plate and press with your fingertips to even out any thick spots and make it all evenly thin.
• Wrap each plate tightly in glad wrap and refrigerate until serving.

Serving:

• Sprinkle some of the diced onion and parsley over the meat.
• Arrange a few capers around the meat.
• Drizzle a little of the caper vinegar around.
• Drizzle a little of the truffle oil around.
• Season liberally with salt and pepper and serve immediately.

How to Cook Island Krk Lamb:

• Clean and trim the lamb back of the French rack. The bones and trimmings will be used for the sauce.
• Wrap the meat in foil and vacuum it.
• Cook it sous vide at 54°C/ 130°F for 30 minutes.
• Before serving, heat the pan with oil and put the lamb back, skin side down, to get a golden crust. Then, flip it and add butter and the herbs, after which you baste it for a minute.
• Let it rest for 5 minutes and then cut off the outer parts.

How to Cook Lamb Liver Paté:

• Put all the ingredients together in a thermomix and then mix them at the highest speed until they form a homogeneous mixture.
• Put the mixture through the chinois strainer.
• Vacuum it and cook it sous vide at 96 °C/200°F until the temperature of the mixture is at 80 °C/ 175° F.
• When it is cooked, put it in ice water and then in a mixer. Mix it until you get a creamy paté.
• Before the serving, put it in a pastry bag and then, squeeze it out in the length of the crisp. Decorate the liver pate with the wild herbs and flowers. Set it on the crisp.

How to Make the Crisp:

• Put all the ingredients together in a bowl and mix them until you get a smooth texture.
• Use a little pastry spatula to spread it on a silpat using a form.
• Bake it at 190 °C/ 375° F until it turns a golden color.

How to Cook Sea Kale “Na Padelu”:

• Cut the sea kale into small pieces and cook it in water until it is soft.
• Peel and cut the potatoes into small pieces and cook them until they are cooked.
• Put the aluminum pan at high heat and add olive oil and garlic. After 10 seconds, add the sea kale and potatoes, and mash them together.
• Add butter, salt and pepper, and cook until you get a beautiful side dish.
• For the serving of the sea kale when it is hot, make a ball shape and toss it in the dried pulverized sea kale leaves.

How to Make Sea Herb Coulis:

• Put all the ingredients together in the thermomix and blend them at the highest speed until you get a smooth coulis.
• Before serving, keep it refrigerated.

How to Make Salted Anchovy Mayonnaise:

• Mix the eggs and anchovies with a stick hand blender until you receive a smooth texture.
• Add, little by little, the oil until you get a mayonnaise texture.
• Keep refrigerated until serving.

How to Make the Lamb Sauce:

• Roast the trimmings and the bones together with the vegetables which are cut into small pieces, until you get a golden brown color.
• Take it out of the oven and put it on the stove at the highest heat and deglaze it with white wine.
• When the alcohol has evaporated, put all the bones and the sauce in a pot.
• Add water so that the bones are covered and cook for two hours.
• After that, strain and reduce it until you get a nice and thick sauce.
• Before serving, add butter, salt and pepper.

Presentation:

• First, put the liver paté in a small and high plate. Beneath the paté is the crisp and on top of the pate are beautiful wild herbs and flowers.
• For the main plate, take the fermented sea kale and put it on the right side of the plate. On top of it, we put the sea kale ball. On the left side, we plate the lamb with its skin side up and parallel to the sea kale.
• Between those two, we make a beautiful dot of salted anchovies mayonnaise and on top of it, we put a small fillet.
• Between the salted anchovies mayonnaise and the lamb back we put the lamb sauce, and between the salted anchovies mayonnaise and the sea kale we put the sea herbs coulis.
• We decorate the plate a little with blanched sea herbs.

Pasta

• Knead all the ingredients until smooth.
• Rest the dough in the fridge for about 1 hour.
• Roll out the dough and make the spaghetti.
• Sprinkle with plenty of flour and and keep in a cool place until ready to use.

Ricotta

• Blend the ricotta and keep warm until ready to plate.
• Cook the garlic, hot peppers and capers in extra virgin olive oil.
• Add a little of fish stock and reduce for 4 minute at low heat.
• In the mean time cook the spaghetti and sautè in the sauce slightly to cover the spaghetti..
• Sprinkle with the parsley and place on the plate.
• Add sea urchin pulp and the warmed ricotta cheese.
• Place some julienne raw slices of cuttlefish around the pasta and finish with a little of olive oil.

Oysters:

• Open the oysters carefully trying not to break them. Place them in a bowl.
• Strain the water from the shell through a sieve.
• Wash oysters in the water.

Cucumber Sake

• Blend the cucumber with the skin, and all other ingredients except the lime juice.
• Combine in a processor and marinate for 15 minutes.
• Strain through a fine sieve.
• Add the lime juice and mix well.
• Season to taste.
• Put in the freezer to freeze, stirring every 5 minutes to maintain a bright green slush.

Light Escabeche Marinade

• Saute the vegetables starting with the garlic in oil over low temperature.
• Once all the vegetables are lightly cooked add the manzanilla wine and white wine and reduce to almost dry.
• Then add the vinegar and boil for 15 minutes to remove the intensity of vinegar until you are left with a nice marinade.
• Then add the ham stock and reduce by half.

Finishing the Marinade

• Once the marinade is ready, pass it through a fine sieve.
• Reserve the vegetables to one side and the marinade broth on another.
• Take one part of broth/escabeche (about 150 grams) and add it to all the vegetables in a processor and puree until you achieve a fine smooth creamy texture.
• Save the rest of the broth to warm the oysters with.
• If necessary add some more broth and xanthan to the creamy mixture.

Ham Stock

• Together in a saucepan add the water, potatoes, diced ham, garlic and onion and cook for 1 hour at low heat, semi covered so as to not evaporate too much.

Pickled Shallots

• Combine all the ingredients except the shallots and place on the heat.
• Once hot, add the shallots and let them cook on low heat for 5 minutes.
• Remove from the heat.
• Cover with baking paper and put inside the refrigerator for 12 hours.

Sea Pearls

• Combine sea water, mineral water, lemon juice, gluco silver powder and xanthan.
• Mix well in a processor until completely combined.
• Take the mixture into a syringe and remove the air 3 times.
• Using the syringe drop little drops “pearls” from a height of about 5 cm into the alginate bath.
• Leave in the bath for 1 minute and refresh in cold water, where they will remain for now.

Alginate Bath

• Combine the water with algin and stand at least 2 hours

Spicy Apple Foam

• Heat a pot with the spicy syrup.
• Hydrate the gelatin in cold water.
• Remove the syrup from the heat and add the dissolved gelatin.
• Add the liquid from apples to the mixture and place in a whipping siphon; cream gun.
• Close the siphon and introduce two loads of gas.
• Keep the food inside the refrigerator.
• Make a syrup by heating the water and sugar in a saucepan. Infuse fresh chilies, breaking one of them.
• Once infused drain and add the Txakoli.
• Reserve.

Finish

• Once the oysters are open and clean.
• Warm escabeche to 70 degrees. Remove from heat.
• Add oysters for 45 seconds.
• Plate on the shell.
• Top with escabeche (aprox 70 degrees)
• Add cucumber sake, pickled shallot, apple foam

Sauce:

• Cover bones in water and bring to a simmer (30-40 minutes).
• Pass of liquid and reduce to a 1/4.
• Add wine and return to a boil.
• Add cream and reduce by 1/2.
• Season with salt and lemon juice.
• Add butter.
• Keep hot.

Curry:

• Finely slice fennel and onion.
• Melt butter in pan on medium heat.
• Add fennel and onion to the pan and sweat off until soft.
• Add curry powder, stir for a few minutes on the heat to release aroma of powder.
• Add water, bring to the boil.
• Stir in lemon zest, simmer for 15 minutes.
• Remove from heat and puree in blender, add salt to taste.
• Keep in warm place until needed.

Bergamot Oil:

• Heat rapeseed oil to 80°C/176° F in a pan over a gentle heat, add rind.
• Remove from heat, cover with cling film and allow to infuse for 30 minutes.
• Pass oil into squeeze bottle.

To Serve:

• Cook the Romanesco in salted, boiling water until tender (3-4 minutes).
• Cook the halibut in hot pan, skin side down.
• Turn over and finish in hot oven (160°C/ 320°F) for 3-4 minutes.
• Rest in warm place for 3-4 minutes.
• Peel of skin and sprinkle with salt.
• Place on hot plate.
• Spoon curry on to plate.
• Garnish with hot romanesco and oyster leaf.
• Drizzle with bergamot oil.
• Foam sauce using hand blender and spoon on to fish
• Serve.

• Puff the amaranth very quickly in a hot vegetable oil little by little.
• Trim the back strap.
• Cut the venison meat in small cubes.
• Finely chop the shallots.
• Dress the venison with the dressing and add the chopped shallots, mix well.
• Place the tartare in a square ring in the middle of the plate.
• Add the chestnut mustard on the side.
• Garnish with mustard leaves.

Cod:

• Filet the cod.
• Place it into 10l (10 quart) of water with 60 gr (2 oz) of dissolved sea salt for 15 minutes (this prevents the fish from losing moisture during cooking).
• Portion the cod into 160 gram (3 ⅔ oz) pieces.
• Cook on the flat top grill to get a nice crust on the skin (7-8 minutes).

Cauliflower Mousseline

• Wash, trim and crush the cauliflower, put it in a vacuum bag with milk, chicken bouillon and the aromatic bouquet.
• Cook in a steam oven (90 °C/ 195°F) until the cauliflower detaches on finger pressure (+/- 35 minutes).
• Drain and put in the thermomix with butter and a little cooking liquid.
• Strain through a fine sieve, cool and vacuum pack it.

Hazelnut and Xérès Emulsion

• Melt the brown butter, then add the hazelnut oil and then the Xérès vinegar vinegar and the veal jus.
• Emulsify and adjust seasoning.
• Keep at room temperature.

Speculoos Butter

• Soften the butter, add the powdered speculoos.
• Mix with a spatula evenly and add the salt and thyme leaves.
• Store at room temperature in order to make dumplings.

Garnish

• Mandolin the cauliflower floret and keep between 2 moistened wipes before dressage. Roast the whole hazelnuts at 160 °C/ 320° F for 8 minutes and keep in an airtight container.
• Wash and put branches of pimpernels and fresh thyme.
• Dress the plate as pictured.