INGREDIENTS FOR BUERRE NOISETTE CROUTONS
1 chilled loaf ciabatta
100g cold butter, cubed
TO SERVE
Shiitake mushrooms, thinly sliced
Porcini salt to season
Freshly ground black pepper
Extra virgin olive oil
1 For the venison cure, place the first five ingredients into a liquidiser and blitz to combine. Cover and set aside until required.
2 Put each sliced portion of venison between cling film and bat out with a meat hammer (a rolling pin also works here). Bat until the meat is as evenly thin as you can get it. Brush the surface of the meat liberally with the rosemary cure prepared earlier.
3 Preheat the oven to 120C. For the sherry reduction, place all ingredients into a saucepan and reduce till about 10 per cent of the volume. Strain and set aside.
4 Bring the livers, butter and cream to room temperature. Liquidise all the ingredients together and add the sherry reduction.
Strain and cook over a bain-marie for about 12 minutes in the oven, or until just set to the touch. Cool to room temperature and liquidise again until smooth.
Place in a piping bag and seal.
5 Wash the morels thoroughly in water and soak them overnight in the sherry. Place them in a small pot with the glucose and cook down gently until thickened. Once cool, finely chop the morels.
6 For the Oloroso sherry gel mix the agar into the water and dry oloroso sherry. Place on to a moderate heat and whisk until it comes to the boil and thickens. Cook for a further minute. Pour on to a shallow tray and chill in the fridge. Cut the gel sheet and liquidise, streaming in a little more sherry until smooth and refrigerate.
7 Dice the ciabatta into small cubes and put into a pan with cold-diced butter. Toss frequently until a buerre noisette forms. By this stage the croutons will have been toasted. Drain through a sieve and reserve on paper towels.
8 To serve, smear some sherry gel on to serving plates and drape the Carpaccio over it, allowing folds to form. Pipe on the chicken liver parfait, add the sliced shiitake and a scattering of morel jam. Finish with some croutons, porcini salt, extra virgin olive oil and a few small nasturtium leaves if you have some in the garden.
