Top Chef TV3 Series

Wild Boar Tenderloin, Black Berry Conserve, Blue Cheese Emulsion & Mache

Wild Boar Tenderloin, Black Berry Conserve, Blue Cheese Emulsion & Mache
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Wild Boar Tenderloin, Black Berry Conserve, Blue Cheese Emulsion & Mache

Yield - 4 Servings

Ingredients
Blackberry Conserve:

2 pts blackberries
¼ cup cane sugar
½ cup red wine
1 sprig fresh thyme

Blue Cheese Emulsion:

200 ml milk
100 g gorgonzola dolce
6 g soy lecithin

Wild Boar Tenderloin:

2 boar tenderloins, cleaned
1 Tbl Chinese five spice
½ tsp cayenne pepper
1 tsp salt
2 Tbl olive oil

To Assemble:

1 cup mache lettuce
1 recipe Wild Boar Tenderloin
1 recipe Blackberry Conserve
1 recipe Blue Cheese Emulsion
8 fresh blackberries

Directions

For the Blackberry Conserve:

1. In a small saucepan, combine all ingredients and simmer until blackberries are totally broken down. Strain through chinois and season with salt and pepper to taste.

For the Blue Cheese Emulsion:

1. Bring milk to a boil and whisk in gorgonzola until completely combined. Whisk in soy lecithin, and froth with an immersion blender. Skim foam off the liquid and reserve.

For the Wild Boar Tenderloin:

1. Mix all of the spices and salt together and coat tenderloins thoroughly.

2. Rub tenderloins with olive oil and grill to medium rare. Let rest for a few minutes and slice to serve.

To Assemble:

Place a small dollop of blackberry conserve in the middle of the plate. Arrange tenderloin on top and set a small bouquet of mache next to it. Dress the plate with blue cheese emulsion and garnish with fresh blackberries.

© 2010 Kelly Liken

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