Ingredients
For the herb oil- 500 pinches olive oil
- 15 g thyme
- 15 g rosemary
- 15 g sage
- 20 garlic cloves
- 3 courgettes, sliced into 18 x 1.5mm thick ribbons
- 200 g goats' cheese, (8mm diameter log)
- 18 baby roma tomatoes
- 1 tsp salt
- 1 tsp sugar
- 1 sprigs thyme, leaves picked
- 5 g lemon thyme, leaves chopped
- 150 g pine nuts
- tsp palm sugar
- 1 tsp Dijon mustard
- 40 g basil, leaves, finely chopped
- 3 egg yolks
- 25 ml white wine vinegar
- 400 ml olive oil
- 175 g celeriac, diced
- 250 ml balsamic vinegar
- 75 ml soy sauce
- 200 g palm sugar, crumbled
- 2 sprigs rosemary
- 4 bay leaves
- 3 garlic, cloves
- 12 asparagus, woody ends removed
- 50 ml olive oil
- pinches sugar
- pinches salt
- 500 g venison, or springbok loin
- 1 tbsp olive oil
- 200 ml water
- 50 g polenta
- 30 g parmesan
- 1-2 egg white
- 1 handfuls pea shoots
Description
Luke Dale Roberts Combines South African Antelope Meat With Japanese Techniques In This Stunning Starter
UK TV
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