Hello everybody! 
Today, August 19, and this is my first recipe for our community!
"Cake" of the truffle polenta, aubergine cream and jelly Smoked tomatoes Baku with roast beef and cheese sauce from Buratto.
I have long noticed that people love the taste of smoked
And I wanted to create a dish in which the flavor will be present, but not dominant, but merely a note of its complementary basic composition
Ingredients:
Polenta truffle:
Cream 33% - 100g.
Chicken broth - 200g.
Polenta - 50g.
Butter - 30g.
Grated Parmesan cheese - 20-30g.
Truffle oil - 3g or to taste (remember, this oil has a very distinct taste and smell, so do not overdo it)
Salt and pepper - to taste
Aubergine cream:
Eggplant - 4 pcs.
Fried and then crushed sesame seeds in a coffee grinder - 3st.l.
Oyster sauce - 3st.l.
Sugar - 1ch.l.
Gelatin according to instructions by 50% by weight of the finished mashed potatoes (half will be as a cream, while the rest of the layer cake. Possible without gelatin, but then the layer must be smaller to it by the weight of jelly tomatoes and roast beef not dipped. In my photos variant without gelatin)
Jelly Smoked tomatoes:
Tomatoes Baku - 100g.
Olive oil - 10g.
Fresh Thyme - 2g.
Chicken broth - 25 g.
Salt - 2g.
Sugar - 2g.
Gelatin - 6d. Or according to the instructions on the packaging of your gelatin
Roast beef:
Tenderloin or roast meat to (and referred to in the store)
Rosemary and thyme
Salt and pepper
Olive oil
Sponge of herbs:
chicken eggs - 1 pc.
baking powder - '12
sugar - 3 Years
Honey - 2 Years
flour - 25
Parsley, chives, dill - 40 g
Confit of Cherry Tomato:
Cherry - 4 pcs.
Sea salt - 20g.
Olive (I took cooking) - 50g.
peeled garlic - 10 cloves
Fresh Thyme - 3g.
Sauce Cheese Buratto:
Cream 33% - 50g.
Cheese Buratto - 100g.
Salt - 5g.
Lemon juice - 2r.
The sauce is very tasty, so I did it on the basis of the weight of the bag Buratto
Additionally:
slices of cucumber
Dust of white mushrooms
Micro greens (peas, nasturtium leaves)
Preparation:
Truffle polenta:
Cream, broth, butter and polenta add in a stewpan and bring to a boil, stirring constantly, then reduce heat and simmer until tender. At the end, add the grated parmesan cheese, truffle oil and all stir well. At the end of season to taste. Polenta leave to thicken before filing.
Eggplant cream:
Fry eggplant in the hot pan without oil until blackened barrels. The oven is heated to 180C and send the eggplant for 20-30 minutes until soft. Ready eggplant put in a plastic bag, we give them a sweat, and then easily remove the skin and send in a saucepan. In the same pan add chopped roasted sesame seeds, sugar, oyster sauce and pyuriruem until uniform. Strain through a fine sieve. The intensity of flavor cream can regulate the amount of oyster sauce.
Jelly Smoked tomatoes:
Tomatoes cut in half and pickle with olive oil 5g. and a sprig of fresh thyme 1 hour. Copts over an open fire or using a smoke gun until tender. Makes its way in a blender, smoked tomatoes, add 5g. olive oil, chicken broth, salt and sugar. Dilute the gelatin according to instructions, and add to the mixture. I used sheet gelatin, so it was necessary to warm the mixture and only then dissolve gelatin in it.
Pour into a form through which you are planning to spread the polenta, and give cool. There is a second option if you want to submit a dish to room temperature: Put the polenta into a mold, then spread the aubergine cream, cool, and pour on top of the jelly and put in the fridge to pour.
Roast beef:
Close the foil as a meat Blankets and put in the oven, preheated to 200C, for 20 minutes. Give rest under foil prior to filing.
Sponge of herbs:
Parsley, chives and dill blanshiruem for 1-2 minutes until completely tender, leans back in a colander and pour the cold water, then wrung out quite a bit of grass, to prevent them in the grinder and turn into a puree (I'm always careful to use the grinder grinding, but you can try and Vitamix blender or in a bowl, just in a coffee grinder ideal outcome). Strain the sauce through a fine sieve and set aside until the side.
Mix and stir all the remaining ingredients, and then pour the mixture into paper cups, filling them 1/3. Distributed over a paper cup herbal puree and stir well with a spoon. Remember, the more add mashed potatoes, the brighter the color and richer flavor. I usually add a different amount to little sponges differ in color. Then close each cup with cling film and put in the microwave for 1 minute at 800 watts.
Ready Spozhiv extract after cooling and optionally tear hands. For greater realism I had a little pluck them with tweezers, it avoids the flat faces.
Confit of Cherry Tomato:
Make a cross-shaped cuts on cherry blanshiruem and remove the peel, sprinkle with sea salt and leave for 10 minutes. At this time, in a small saucepan, mix the olive oil, thyme, and cut into 2 pieces of garlic cloves, a little heated. Cherry wash the salt and put in oil, tormented over low heat for 15 minutes. By the way, it is possible for another 15 minutes after cooking then Cherry oil, and then together with garlic and thyme, pour into a jar. The taste and smell of this oil bombichesky home, even though I used the cooking oil!
Sauce Cheese Buratto:
Cream bring to a boil, add the cheese and making it into a blender with the addition of salt and lemon juice, pour into a special bottle of sauce and put in the fridge to feed.
When all the ingredients are ready, proceed to the decoration of dishes:
Just want to say that I sincerely advise you to make a stencil out of hard plastic (I'm using transparent stationery folder). It will last you a very long and healthy supplement your dishes, giving them a corporate identity. And using it is very simple - posted a spoonful of sauce, mashed potatoes and cream on a stencil and just smeared it with a spatula. They took off, and you're done. Quick, easy and gives a stunning effect. Therefore, before preparing meals, if you decide to follow my advice, make a stencil: a pen to draw on the plastic Pham desired pattern shape, advance on line to delimit, and then cut it with the cutter construction. That's all!
Dish contrast, so I advise you to choose a dark plate for its submission. The first thing we put aubergine cream on a stencil that you want to put on a plate so that the middle of the plate axis coincides with the middle axis of the stencil. This arrangement is necessary for a harmonious composition on the plate. A method of applying the cream through a stencil I have described above. Now lay out a little atonement for drawing our form with the "cake", we remove it. On top of the tomato jelly spread cherry confit, thinly sliced roast beef, randomly rolled slices of cucumber, add the greens and put Buratto sauce drops.
Then sprinkle dust bowl semicircle of white mushrooms, spread sponges remaining cherry confit and complete composition, put on a plate of different size circles Buratto sauce.
That's all. The dish is excellent for its taste, but you can also use it to steam, and the individual elements in his other recipes.
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