recipes
the gastrovac is just one of the many complicated contraptions favored by Chef rogan when preparing his
cuisine. the preferred device of the molecular cuisine crowd, it allows solid foods to be infused at a cellular
level by a liquid of choice. the mastermind behind l’enclume, Chef rogan has created these recipes for
readers who enjoy experimenting with the technical wonders of the gastrovac.
the mystery behind the machine’s magic: the solid food is suspended in a basket above the liquid in the
gastrovac’s chamber. the chamber is closed and turned into a vacuum, at which point air and moisture are
sucked out of the solid food, as if it were a dried-out sponge. in a second step, the solid food is dropped into
the liquid and air is allowed back into the gastrovac chamber, where the solid food absorbs the liquid around
it with a level of integration and intensity not possible under normal conditions.
anjou squab
serves 4
ingredients
4 large anjou squab breasts
1 cup diced watermelon
4 1/2 cups of watermelon juice
2 tablespoons honey
1 1/2 tablespoon lemon juice
1 cup + 2 tablespoons of celeriac
4 tablespoons double cream
2 tablespoons butter
4 tablespoons chopped ginger
1 cup + 2 tablespoons of water
1/4 teaspoon of sugar
1/8 teaspoon of lecithin
2 cups of brown chicken stock
1/2 cup liquorice paste
4 tablespoons hazelnut oil
whole watermelon into 1/4' cubes and shred the
liquorice cake into a bowl. strain the ginger infusion, add lecithin and keep warm. strain celeriac
and liquidise in a thermo-blender with the cream
and butter, keep warm. sauté the mushrooms in
a little olive oil, season and keep warm. place a
smear of celeriac purée on the plate, spoon the
diced watermelon with some watermelon reduction and place in a little pile on the plate, surrounding it with a drizzle of watermelon reduction. Froth the ginger infusion with a hand blender.
arrange the squab breast, liquorice crumbs and
mushrooms on the plate, spooning the cooking
juices from the gastrovac over them and top with
the frothed ginger infusion.
scottish langoustine
serves 4
for the garnish
honshemiji mushrooms to taste
dried Joselito (a type of spanish ham) to taste
liquorice cake crumbs to taste
interiors
heat the chicken stock, liquorice paste and
walnut oil to 138ºF in the gastrovac. Combine
watermelon juice, honey and lemon juice in a
pan and reduce to a syrup. peel and dice the
celeriac and cook in salted boiling water. place
the squab breasts in the gastrovac basket and
cook at 138ºF for 12 minutes. Combine water,
sugar and ginger-- bring to a boil. remove from
the heat and let it infuse for 5 minutes. dice the
ingredients
12 langoustine tails
4 cups langoustine stock
2 tablespoons cellulose
1 eggplant
1 clove of chopped garlic
1 teaspoon tahini paste
2 teaspoons greek yogurt
2 tablespoons sage oil
2 tablespoons garlic oil
4 tablespoons maltodextrin
1 cup passion fruit juice
1 1/4 cups water
