Nathan Clarke’s Masterclass Recipe

Coffee jus:

1. Place the Jacobs coffee beans and medium sherry in a small pot allow to reduce by half and keep aside.
2. Heat a bit of oil in a pan get a light golden colour on the veg then add garlic and thyme.
3. Deglaze with the Jacobs coffee beans and medium sherry.
4. Add the stock and allow to simmer for 1 hour or till it reaches jus consistency. Strain and cool it down.

Confit beetroot:

1. Heat oil up not too hot then add the cleaned beetroot and garlic, thyme.
2. Confit in the oven at 160 c for 30 minutes.
3. Once done, allow it to slightly cool then rub the skin off with a damp cloth.

Pap fondant:

1. Place Clover milk and thyme in a pot and allow to infuse for 30 min. Then strain.
2. Pour half the Clover milk in a pot then add the pap and salt while whisking to prevent lumps.
3. Then allow it to cook with a pot lid on a very low heat, whisking every 3-5 minutes.
4. Once cooked and stiff, place it into a tray with paper and press with another tray on top. Cool it overnight.
5. Portion and coat in pap.
6. Ready to fry at 140 c.

Beetroot reduction:

1. Reduce the red wine and vinegar first then add the beetroot juice and glucose and bring it down to a glaze.
   

Fried kale:

1. Cut the stems off and fry at 160 c land on paper and sprinkle fine salt.
2. Place in dehydrator.