(recipes for the event on 21 NOV 2014 > http://fo.am/deep_sweet/ )
Mix all the ingredients for a smooth dough. Kneed for 10 min. Let it rise for 1 to 1 1/2 hours. Kneed the dough for a few min. Let it rise one more time for 30 min. Form into a bread loaf. Bake it in the preheated oven at 200°C for 1 hour. You can also use a bread-baking oven on a regular bread program. Smoke bread pieces under glass bell with the Smoking Gun just before serving.
In a small pot boil a small amount of water. Simmer green peas for a few min. Strain and rinse with cold water (otherwise green peas will loose their colour). Mix with green peas, salt, pepper, fresh mint and cream in blender until smooth.
Chop shiitake, champignons, lemongrass, onion, garlic. Melt butter in pan. Fry chopped ingredients until soft. Add soy sauce, pepper, salt. Blend the mushroom mix with sour cream and coriander until smooth.
Peel purple potatoes but leave them in one piece. Boil in salted water until tender. Mash or blend with butter and spices. Decorate with cauliflower fermented in soy sauce.
Peel tomatoes. (Boil some water in pot, make a small incisions on the tops of the tomatoes, boil them for a few min, and peel under cold running water.) Cut them into quarters. Place tomatoes in an oven tray with the rest of the ingredients except saffron. Bake in the oven at 190°C for about 30 min. Cook lentils according the instructions on the package. Remove big pieces of spices from tomatoes. Blend everything together until smooth. Add saffron.
Soak beans for a few hours or drain the canned ones. Cook beans with curcuma and garlic until tender. Blend all the ingredients until smooth.
In a large pot place beetroot, onion, celery, ginger. Add water till the pot is almost full. Bring to boil. Lower the heat and let it simmer without stirring for about 30 min. let cool. In a separate, smaller pot place raspberries and add water to fill the pot. Cook for about 15 min and leave to cool. Carefully strain the juices from both pots. Filter if necessary. Pour both juices into one pot back on the fire. When almost boiling add miso, dissolving it in. Season if necessary. Serve with a dot of full cream yoghurt.
Black and white rice salad with pomegranate drops and freshly-shaved pubic hair
Cook rice separately according the instructions on the package. Peal pomegranate and separate seeds. Mix gently cooked rice with mayonnaise. Place a spoon of rice mix in the banana leave cup. Sprinkle with pomegranate seeds, vasabi powder, herbal mix. Top it off with rinsed black moss.
Blanche spinach in salted boiling water for a few min. Rinse with cold water and strain. Mix egg yolks, spinach, flour, and spices in blender. In a separate bowl whisk the egg whites until firm. Fold carefully into the spinach mixture. Spread the mixture into the large tray lined with baking paper. Bake it in the preheated oven at 190°C for about 10–15 min. Spread the filling equally over the baked sheet. Roll up. Slice into 2 cm pieces and serve while hot with cranberry sauce and black and white quinoa.
Cook cranberries with chillies in pot with water for about 30 min. Add basil and cook for another 5 min. Strain well. Put the juice back on fire and add honey. Cook for another 10 min until slightly thick.
Jerusalem artichoke mousse:
Cook artichokes and chestnuts until soft. Season with spice mix. Blend with cream.
Melt the butter. Fry the garlic until golden. Add vegetables. Simmer on low heat (stirring regularly) until vegetables are almost soft. In a buttered oven tray spread a layer of the artichoke and chestnut paste. Place veges on top. Cook in preheated oven at 175°C for 20 min. Sprinkle with roasted walnuts just before serving.
Hot Banana and chocolate mousse with champagne and golden honey tongue
Beat sugar with eggs for a few minutes till fluffy. Add zest and juice of lime. Layer flour and baking powder in. Add butter and honey. Place the mix in the fridge for 15–20 min. Preheat oven at 180°C. Butter the madeleine forms and sprinkle with flour. Fill each form 2/3 full. Bake for about 10 min until golden brown. Brush with gold just before served.
Butter an oven proof dish well. Place peeled bananas, sprinkle with cinnamon powder and brown sugar and add remaining butter on top. Bake in hot oven at 190°C for about 10–15min. Blend banana with coconut milk and coriander. Serve with chocolate sauce.
Melt chocolate with cream in a small pot on a low fire. Whisk with electric mixer until fluffy. Add cardamon. Sprinkle with salt and lime peel just before serving.
Pour good dry champagne in ice cream maker. Keep it turning until well frozen. Place in freezer until needed. Serve with one blackberry.