Venison pâté with sweet and sour vegetables, vinaigrette, and kaffir lime leaf cream

Name: Venison pâté with sweet and sour vegetables, vinaigrette, and kaffir lime leaf cream
Ingredients: 500 ml natural vinegar; 10 g Zucchini; 10 g Romanesco; 300 ml Water; 1 Venison pâté; 10 g Carrot; 10 g Beets; 200 g Granulated sugar; 5 units.items Peppercorns; 8 g Mustard seed; 1 Bay leaf; 8 g Salt; 18 g Egg yolk; 5 g Mustard; 3 units.items Cloves; 138 g Sunflower oil; 1 g Salt; 15 g Lime juice; 2 g Kaffir lime leaf; 100 ml Tomato juice; 10 g Pergamena di pane onion; 1 g Lime zest; 10 ml Wild garlic oil

Venison pâté with sweet and sour vegetables, tomato and wild garlic vinaigrette, and lime leaf cream. Approximate cost per person: €2.20.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

1Venison pâté

500mlnatural vinegar

10gZucchini

10gRomanesco

300mlWater

10gCarrot

10gBeets

200gGranulated sugar

5units.itemsPeppercorns

8gMustard seed

1Bay leaf

8gSalt

3units.itemsCloves

18gEgg yolk

5gMustard

138gSunflower oil

1gSalt

15gLime juice

2gKaffir lime leaf

1gLime zest

10gPergamena di pane onion

100mlTomato juice

10mlWild garlic oil

Preparation

Cut a slice of the venison pâté and halve it just off-center.

Wash and cut the vegetables into desired shapes.
Blanch hard vegetables such as carrot and cauliflower for 2-3 minutes in boiling water. Immediately rinse with cold water.
Softer vegetables such as cucumber or onion do not need to be blanched.
In a pan, bring the natural vinegar, water, granulated sugar, salt, mustard seeds, bay leaf, peppercorns, and cloves to a boil. Stir until the sugar is dissolved.
Bring to a boil and stir until the sugar is dissolved.
Let the mixture simmer gently for 3-5 minutes so the flavors blend well.
Add the vegetables to the warm marinade and let them heat for 2 minutes without boiling.
Let everything cool. For immediate use: let the mixture cool in a bowl, cover, and let it infuse in the fridge for at least 1 hour.
For preserving: put the hot vegetables with liquid into sterilized jars. Seal immediately and let cool. Let infuse for at least 1 day, preferably a week.

Infuse the oil (optional, but highly recommended for flavor):
Finely chop or bruise the kaffir lime leaves.
Gently heat the sunflower oil in a small pan to a maximum of 60°C (do not boil) and add the lime leaves. Let infuse for about 10 minutes.
Let the oil cool and strain to remove the lime leaves.
Whisk the egg yolk with mustard and lime juice in a bowl.
Gradually add the lime leaf oil while whisking (with a whisk or mixer), until the mixture starts to thicken.
Slowly add the remaining oil in a thin stream, continuing to whisk, until a thick mayonnaise forms.
Season with salt and, if desired, a little grated lime zest for extra freshness.