Module 8 – Raw Gourmet Meal Demonstration. Costing, Planning,Writing & Executing a Menu. Menu Presentation. Refined Culinary Medicine at Michelin Star Level.
Demonstration of Menu including prep list and shopping list
Plant Based Organic Tasting Jardin Menu
Cuisine of Naturalness by Darren Maguire 29/10/2018
Butternut Squash Veloute
Pumpkin Cheese, Mesclun, Rose
Textures of Beetroot
Pear, Lavender jam, Horseradish
Black Grape Ceviche
Pickled Cucumber, Tahini, Lime
Carrot and Seabuckthorn,
Orange, Spinach, Dulse
Apple & Matcha Espuma
Pistachio, Fig, Black Olive Caviar, Parsnip
Medicinal Cocktail of Red Bush
Vanilla, Cinnamon, Liquorice
Dark Cacao Truffles
Saffron, Date, Coconut
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Prep list (Mison Plas)
Make pumpkin cheese (soak pumpkin seeds)
Prepare squash
Make stock + veloute
Mandolin beetroot + marinate
Make beetroot juice
Mandolin pear
Make lavender jam with figs (soak figs)
Deseed and dice black grapes
Pickle sliced cucumber
Make tahini mayo + beet mayo + beet oil
Soak dulse with water
Marinate spinach with salt + orange juice
Make carrot + seabuckthorn jelly (make carrot juice)
Grate carrot + marinate
Make pistachio, fig biscuit base for cheesecake (use tea)
Make black olive caviar
Make apple, parsnip and green tea cheesecake
Prepare red bush cocktail with cinnamon, liquorice and vanilla
Make saffron, date + coconut crem for truffles
Make cacao truffles
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Shopping list:
Pumpkin and sunflower seeds
Squash
Stock items (celery, carrot, onions, leek, herbs)
Almonds for veloute + pistachio for bisquit base
Figs + dates
Black olives + black grapes
Carrots + beetroot + parsnips
Lavender flowers + edible flowers for garnish
Microgreens for garnish
Apples + pears + oranges + limes + cucumber
Dulse + cinnamon + vanilla + liquorice + saffron
Coconuts
Seabuckthorn
Spinach + oranges