Ingredients

Ingredients For the water buffalo Rossini

• 800g/1lb 12½oz water buffalo fillet, any fat trimmed and reserved

• salt and freshly ground black pepper

• 25g/1oz butter

For the beetroot chequerboard

• 2 Detroit beetroot, washed, unpeeled

• 2 Candy beetroot, washed, unpeeled

• 2 Bolivar beetroot, washed, unpeeled

• 2 Golden beetroot, washed, unpeeled

• 2 lemons, juice only

• 1-2 tbsp caster sugar

For the bone marrow crust

• 50g/2oz cooked bone marrow

• 50g/2oz dried white breadcrumbs

• 2 tbsp chopped fresh curly-leaf parsley

• 50g/2oz butter, softened

For the garlic pulp

• 25g/1oz butter

• 1 garlic bulb, top sliced off

• salt and freshly ground black pepper

For the fondant potatoes

• 150g/5oz butter

• 4 potatoes, peeled, cut into cylinders about 2cm/1¾in high

• 75ml-110ml/3-4fl oz chicken stock

For the croûtons

• 4 slices white bread

• 2 tbsp olive oil

• 25g/1oz butter

For the duck livers

• 2 duck livers, trimmed, soaked in 50ml/2fl oz Madeira for at least 30 minutes

• 12 small wild mushrooms, cleaned

• 1 tbsp truffle oil

• salt and freshly ground black pepper

• 75ml/3fl oz cider brandy, preferably from Somerset

• 2 tbsp ruby port

• 200ml/7fl oz beef or veal stock

• 1 tbsp butter

Description

Recipe Uses 800g/1lb 12½oz Water Buffalo Fillet, Any Fat Trimmed And Reserved, Salt And Freshly Ground Black Pepper, 25g/1oz Butter, 2 Detroit...

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