Beetroot Carpaccio In Red Wine

1 kg beetroots, peeled
250 g honey
500 ml red wine
500 ml water
1 orange, juiced
1 lemon, juiced
20 g black peppercorns
20 g ginger, sliced
3 g cardamom pods
1 cinnamon quill

Slice beetroot to 1 1/2 mm thickness using a mandolin or electric slicer and spread out in a shallow tray.
Tie all aromatics in a muslin bag and place in a pot with honey.
In a separate pot bring the remaining liquids to a simmer.
Lightly caramelise honey over a medium-high heat then whisk into the heated red wine mixture.
Bring to the boil then immediately pour over beetroot.
Allow to cool then refrigerate overnight before using.

Suggestion: Strain, lay out carpaccio, brush with extra virgin olive oil and season with maldon sea salt. Serve with witlof, watercress and baby herb salad with honey & mustard vinaigrette and crumbled roquefort.

Buerre Blanc

1 L fish stock
100 g eschallots, finely sliced
5 limes, juiced
500 ml white wine
2 bay leaves
6 peppercorns
500 g butter, diced

Bring all ingredients except butter to the boil in a medium saucepan.
Reduce over medium heat to 200 ml then strain through a fine chinoise.
Gradually add butter over low heat, whisking continuously until completely emulsified.
Season to taste.

Suggestion: Drizzle over saffron-infused crab tarts served with baby asparagus and shizo.

Hazelnut Dressing

220 g hazelnut oil
2 cloves garlic, finely chopped
10 g dijon mustard
110 g honey
50 ml chardonnay vinegar (v.agridulco de chardonnay)

Combine garlic, mustard, honey and vinegar in a large bowl.
Pour in hazelnut oil in a fine stream, whisking continuously to emulsify.