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Ray cheeks, black garlic, peas and tapioca

Ray cheeks, black garlic, peas and tapioca

PT1H10M

1
Soak the tapioca for approximately 1 hour, then wash well to remove some of the starch. Cook in salted water with the bay leaves for 5 minutes, then drain and cool
  • 40g of tapioca
  • 2 bay leaves
2
Soak ¼ of the peas in ice water, then cook in salted boiling water for 20 seconds. Drain and immediately return to a bowl of iced water to cool. Set the peas aside – these will later be used for garnish
  • 75g of fresh peas, peeled
3
Dunk the remaining peas in iced water, then cook them in salted water until cooked through. Cool in iced water. Drain the peas and add to a blender, adding a little cold water, extra virgin olive oil, salt and pepper until you obtain a smooth and silky cream. Pass through a sieve if necessary
  • 225g of fresh peas, peeled
4
Preheat the oven to 120°C/gas mark 1/2
5
Heat a drizzle of extra virgin olive oil in a pan and add the ray cheeks, cooking until browned on both sides. Season with salt and pepper and place in the oven for 2 minutes to finish cooking. Meanwhile, gently warm the pea cream
  • extra virgin olive oil
  • 400g of ray cheeks, or wings
  • flaky sea salt
  • Sarawak black pepper
6
Pour the warm pea cream onto a plate and place the ray cheeks on top. Spoon the tapioca between the cheeks, add a few of the blanched peas and garnish with some slices of black garlic. Add a drizzle of extra virgin olive oil and some sprigs of shiso cress and serve
  • 2 black garlic cloves, sliced
  • shiso cress leaves

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  • Ray cheeks

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