When scrolling the internet in a food capacity I find myself bombarded with recipes that classify themselves as "
Best means “of the most excellent or desirable type or quality”; so who can actually claim that something they’ve made is the best?
Unless you’re Jose Avillez or Ferran Adrià, then you probably can. Running a bunch of Michelin starred restaurants decrees some of sort of authority in that department.But for the rest of us - commoner cooks - it’s better to take a more understated approach.
Something can be good, amazing, awesome, mouthwatering, but the best? That’s too much.However, sometimes you make something and you just really nail it. Just like that.
And there’s no better way to describe what you’ve just made than “the best!”
The situation here is sort of one of the the best starters I’ve ever created. Like, ever. So here I am with this quandary of whether to use a super pretentious recipe title.
Smoked sardines,beetroot canneloni, garlic cream and apple carpaccio
100g smoked sardine fillets
Thinly sliced Granny Smith apple
GARLIC CREAM MOUSSE FILLING
60 g garlic cloves,peeled halved and heart removed
200ml whole milk
2 leaves gelatine
pinch of flor de sal
pinch of freshly ground black pepper
200 g (1 medium) beetroot roasted,cooled and peeled
extra virgin olive oil
GARLIC CREAM MOUSSE
Marinate the prepared garlic cloves in the milk overnight, covered with clingfilm (plastic wrap).Discard the milk and reserve the garlic.In a small pan, bring the cream to a gentle boil and blanch the garlic for 1 minute then remove and allow the garlic to poach in the cream, covered until cool.When cool blend the cream and garlic to a creamy paste with a hand held blender.Soften the gelatine sheets in cold water and when soft squeeze out as much water as possible.Warm the blended garlic cream through and add the gelatine making sure it is completely dissolved in the mixture,season with salt and pepper.
Roast the beetroot wrapped in foil in a hot oven till tender (1 hour approx)check doneness with the point of a sharp paring knife. Allow to cool, then peel. Remove the stem and root ends of the beets and thinly slice them. Form the cannelloni by rolling up the beet slices and filling them with the garlic cream mousse.
ASSEMBLY / PRESENTATION
Core the apple and quarter it,Slice the quarters very thinly(carpaccio)
In a bowl dress the rocket leaves and apple slices with some lemon juice and olive oil.
Make a carpet of rocket leaves and lay the slices of apple on top.Add the sardine fillets and top with the beetroot canneloni.