For 4 people
1 Large Rutabaga 300g pork glaze 300g chicken glaze 75g reduced white wine 60g Oregano leaves 250g butter 1000g water 1g xanthan gum
Rutabaga Peel rutabaga, place rutabaga in japanese rotating slicer and cut large sheets of rutabaga resembling sheets of pasta. Cut the sheets into long strips of 6cm x 20cm. Set aside.
Pork bouillon Melt pork glaze and chicken glaze in a small pot. Add reduce wine. Sauce should have a light meaty flavour with an acidic finish add more wine if neccessary. Heat and set aside.
Butter emulsion Heat water to 90C then blend with butter and xanthan gum. Place in large pot
Oregano Pick leaves and wash gently.
Plate presentation bring butter emulsion to a boil. Place the cut Rutabaga in the pot and cook for 1min 30 sec till strips are just cooked and a slight bite. Strain out the butter. While the rutabaga is still in strainer add 2/3 of oregano, stir gently while sprinkling a touch of salt. Seaperate rutabaga in 4 piles and twirl each pile into a round bundle. Place the bundle in the middle of the plate, add 5 TBSP of the heated pork sauce. Dress the remainder of oregano leaves on eace bundle of rutabaga. Finish with a light sprinkle of salt and drizzle olive oil on the pork sauce.
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