A piece of wind dried ham
200 g Lovage leaves
400 g Grape seed oil
3 egg yolks
1l elderflower vinegar
250g garlic cloves
Slice the ham into ½ cm slices.Put the ham slices into a pot and add water to cover 2 cm above the ham.Simmer for one hour and strain the liquid into a wide tray so the liquid is an even 3mm thick.Refrigerate the ham liquid.When the liquid is set, cut it with a cylinder (8 cm in diameter) and refrigerate the cut discs between two sheets of parchment paper in a container.
Rinse the grains in cold water.Boil the grains until they are well done.Spread the grains evenly in a tray and dry them in an oven at 60°C until they are completely dry (approx. 2 hours).Fry the grains in oil at 190°C until they pop, cool down and keep in an air tight container.
Blend lovage leaves with oil in a Thermomix for 6 min at 60°C.Strain the oil into a piping bag; hang the bag in a fridge to cool and to let the remaining liquid from the leaves to separate form the oil.Cut a small hole in the bottom of the bag and gently poor out the liquid that has assembled at the bottom of the bag; poor the oil into a container.Whisk the egg yolks and gently fold the lovage oil into the egg yolks a little at a time to make a mayonnaise.Season with salt and refrigerate in a piping bag.
Cut the kohlrabi in small chunks and keep in a pickle jar.Mix water and vinegar.Pour the mixture over the kohlrabi and refrigerate the jar.
Clean the cloves and bake in the oven at 180°C until they are completely burnt.Beat the garlic into powder.Keep in an airtight container.
Place the ham gel at the centre of the plate.Pipe lovage mayo over the gel.Put four pieces of pickled kohlrabi on the gel.Place a cylinder that is slightly wider than the gel over the centre of the plate – to ensure that the end result forms a perfect circle.Grate cheese over the ham gel.Sprinkle grains over the cheese and a finish with a little garlic ash over the grains.
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