Tourist's Breakfast

Risotto | Tajikistan cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Tourist's Breakfast

Ingredients

Pearl barley - 4.6 oz
Campbell's Beef Broth - 3 fl oz
Butter - 3.9 oz
Salt - to taste
Ground Black Pepper - to taste
Parsley - 1.4 oz
Thyme - 0.2 oz
Dill - 0.2 oz
Spinach - 1.1 oz
Veal Tenderloin - 2.1 oz
Capers - 0.1 oz
Scallions - 0.2 oz
Pickled Cauliflower - 0.2 oz
Mustard Greens - 0.1 oz
Horseradish Leaves - 0.1 oz
Garlic - 3.5 oz
Cream - 3 fl oz
Borodinsky Bread - 3.5 oz
Dried Chinese mushrooms - 0.4 oz
Shelled pumpkin seeds - 0.7 oz
Hazelnut - 0.7 oz
Unrefined Sunflower Oil - 0 fl oz
Ground Coffee - 0.2 oz
Leek - 3.5 oz
Rosemary - 2 pieces
Quail Egg - 1 piece
Cress salad - 0 oz
Black Salt - 0 oz
Tempura Flour - 0.7 oz
Water - 1 fl oz

Step by Step guide

Step 1

Blanch spinach, dill, thyme, and 30 grams of parsley in boiling water for a few minutes, then plunge into ice water. Squeeze out excess moisture and dry with a towel. Blend until smooth and pass through a sieve to remove any tough fibers.

Step 2

Melt 100 grams of butter in a saucepan over medium heat, occasionally skimming off the foam that forms. Wait until the butter changes to a hazelnut color and develops a nutty aroma. Strain through a cloth into a bowl set over ice to prevent the butter from burning.

Step 3

Heat the cooked al dente barley in a saucepan, gradually adding beef broth. Allow it to reduce until dry and then fold in cold butter using a silicone spatula. Finally, add a drizzle of burnt oil and herb puree to preserve their rich flavor and color. Season to taste with salt and freshly ground black pepper.

Step 4

Slightly dry the meat that has been treated in a brine solution, cut it into small cubes, and season with salt and pepper. Smoke it just before serving in a tightly sealed box using a smoking gun with alder wood chips. While the meat is smoking, finely dice and place in a bowl the pickles, mustard, grated horseradish, and chopped green onion. Add the capers, then mix in the smoked meat and pack it into a metal mold.

Step 5

Peel the garlic, remove the green core, and blanch it, changing the water three times. Pour in cream and bring to a boil. Blend until smooth and pass through a sieve. Season with salt to taste, transfer to a container, and infuse with smoke using a smoking gun under the lid. Let it steep for 30 minutes. For an enhanced smoky flavor, you can stir the sauce and repeat the smoking process.

Step 6

Blend Borodinsky bread, dried mushrooms, pumpkin seeds, hazelnuts, and ground coffee with vegetable oil until a uniform, crumbly texture resembling black soil is achieved.

Step 7

Grill the green part of the leek until charred, then crush it in a mortar and sift through a sieve.

Step 8

Dip parsley stems without leaves into a tempura batter mixed with cold water and leeks ash. Deep-fry at 130°C until crispy (if the coating is insufficient, repeat the process).

Step 9

Fry the rosemary sprigs in a deep fryer at 130°C until crispy. Tear the crustless bread into small pieces and scorch with a kitchen torch.

Step 10

On the plate, create three dots with smoked garlic sauce, then sprinkle with bread crumbs. Place toasted bread cubes on top, along with tempura parsley stalks, and add sprigs of rosemary on top. Arrange some watercress leaves and any other microgreens nearby. In the center of the plate, position an open-bottom jar with a bent lid that has been singed with a torch, baked in the oven, and brushed with vegetable oil. Inside the jar, place a mold filled with a tartare made from dried beef, surrounding it with pearl barley mixed with herbs. Remove the mold and top the tartare with a quail egg yolk and a sprinkle of black salt.