This dish was so much fun to make, stunning to look at and absolutely delicious to eat. When I saw all the lovely root vegetables in season, I wanted to use it to make an edible garden just like the one Heston did in his Victorian Feast. The recipe for the gribiche sauce under the soil is based on a recipe in his book Heston Blumenthal at Home and it was the perfect dipping sauce for any vegetables. As usual, I'm not good at sticking to rules and made a few modifications to the original recipe. I'll share my version of the recipe below but you can find the original recipe here.
Difficulty: Medium
Time: 1hr (+4 hrs dehydrating the black olives)
Serves: 2
Ingredients
Black Olive Soil
- 300g pitted black olives sliced
Gribiche Sauce
- 3 heaped tbsp good quality mayonnaise
- 1 tbsp thick cream
- 1/2 tbsp baby cornichons finely chopped
- 1/2 tbsp baby capers finely chopped
- 1 egg soft boiled finely chopped
- 1 tbsp white wine vinegar
- 1 tsp tarragon finely chopped
- 1/2 tbsp parsley
- 1 tbsp chives finely chopped
- 1 pinch cayenne pepper
- salt
- pepper
Sous Vide Vegetables
- 4 baby carrots peeled
- 4 baby zucchinis
- olive oil
- salt
Fresh Vegetables
- 2 french radishes
- 4 red radishes
Garnish
- baby carrot leaves
Method
1. Dry the black olives as much as possible with kitchen paper towel, then put it in a dehydrator to dry at 52 degrees over 4 hours. When dried, blitz it in a food processor for soil like texture and set aside. You'll want the texture to be a bit coarse still to resemble soil instead of a fine powder. Alternatively, the original recipe dries the olives in the oven at 110 degrees over 4 hours and finely chop it to resemble soil.
2. Put the baby carrots in a ziplock bag with some olive oil and salt. Cook it at 83 degrees for 30 minutes in a sous vide bath with a sous vide stick. Take the carrots out of the sous vide bath when ready. Turn off the sous vide stick, put the baby zucchinis in a ziplock baby with some salt and olive oil, and put it in the sous vide bath for 10 minutes. Take it out when ready and set it aside.
3. Make the gribiche sauce by combining the mayonnaise, cream, baby cornichons, baby capers, white wine vinegar and egg in a bowl and mix it well together. Season with salt and pepper and keep it in the fridge until serving. Before serving, add the finely chopped tarragon leaves, parsley and chives to the sauce and mix well together.
4. To assemble, place the gribiche sauce in the centre of the plate, cover with black olive soil and carefully place the sous vide vegetables and fresh vegetables on top. Garnish with baby carrot leaves and enjoy.
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