Walled garden salad

围墙花园色拉
 60 minutes, plus overnight hanging/dehydrating
60 分钟，加上隔夜悬挂/脱水
This aesthetically beautiful salad dish by Russell Bateman is a myriad of flavours
working together, and is inspired by the colourful vegetables found in the chef's
own kitchen garden.
拉塞尔·贝特曼 (Russell Bateman) 制作的这道美观的沙拉菜融合了多种口味，其灵感来自厨师自家菜园中
发现的五颜六色的蔬菜。
Making your own ricotta is a fairly simple process, and the extra effort is bound
to impress your guests.
制作您自己的意大利乳清干酪（瑞可塔，呈雪白色且味道清甜，容易腐坏。虽然被称为奶酪，瑞可塔并非由酪蛋
白脱水凝固制成，而是由制作奶酪过程中被分离出来的乳清中的各种蛋白质如白蛋白和球蛋白等凝固而成，因此
瑞可塔适合对酪蛋白过敏的人食用。主要应用瑞可塔的菜色有千层面（通常混合其他奶酪）、意大利饺、比萨等，
甜品有奶酪蛋糕、瑞可塔奶酪卷、瑞可塔薄煎饼等）是一个相当简单的过程，额外的努力一定会给您的客人留下
深刻印象。
To make this glorious salad starter fully vegetarian use a rennet-free alternative
to Parmesan in the nasturtium pesto.
为了使这款美味的沙拉开胃菜完全素食，请在金莲花香蒜酱中使用不含凝乳酶的帕马森干酪替代品。
帕马森

Ingredients
原料

RICOTTA
瑞可他奶酪
1l whole milk
一升全脂牛奶
250g of double cream
250 克高脂奶油（脂肪含量 48 以上
188g of buttermilk
188 克酪浆（是牛奶制成黄油之后剩余的液体，有酸味。酪浆比牛奶略浓，热量少，脂肪含量低。酪浆增稠是由
于乳蛋白的变性，而酸味则是由于发酵产生的乳酸[1]。过去常直接饮用，目前多用作糕点的配料。酪浆与碱性小
苏打结合使用，可使烘焙产品柔软）
4g of Maldon salt
4 克莫顿牌盐

DEHYDRATED OLIVES
脱水橄榄
100g of black olives, pitted
一百克黑橄榄，去核
NASTURTIUM PESTO
金莲花香蒜少司
4g of garlic
4 克蒜
200g of nasturtium flowers and leaves
200 克金莲花和叶子
400g of rapeseed oil
400 克菜籽油
4g of salt
4 克盐
100g of Parmesan
100 克帕马森干酪
75 pine nuts, toasted
75 粒松子，烤过的

TOMATOES
番茄
8 heirloom tomatoes, mixed colours
8 传家宝番茄（传家宝食物意指食物的古老品种），混合颜色
salt to taste
盐调味
CUCUMBERS
黄瓜
2 cucumbers, baby
2 根小黄瓜
1 dash of olive oil
少许橄榄油
10ml of lemon juice
10 毫升柠檬汁
salt to season
盐调味
TOMATO VINAIGRETTE
番茄油醋汁
100g of olive oil, premium quality
100 克橄榄油，特级初榨
25g of tomato vinegar
25 克番茄醋
35g of ketchup, homemade is best
35 克番茄酱，最好自制
3g of sugar
3 克糖
2g of salt
2 克盐

GARNISH
装饰
borage
琉璃苣
edible flowers
食用花卉

Equipment
设备：脱水机
温度计
搅拌机
Dehydrator
Thermometer
Blender

Method
1
To make the ricotta, combine the milk and cream in a heavy bottomed saucepan and
bring the mixture to 82℃. Add the buttermilk and salt and continue to heat until it
reaches 95°C, maintaining this heat for as long as possible. Strain the mixture
through a colander and hang in a muslin, leaving to strain overnight
1l whole milk
250g of double cream
188g of buttermilk
4g of Maldon salt
2
Meanwhile, prepare the dehydrated olives. Rinse the olives thoroughly and blanch in
boiling water for 20 seconds. Remove from the pan and place in a colander to drain,
patting dry if necessary
100g of black olives, pitted
3
Place the olives in a dehydrator overnight at 63°C. Once dried, blitz in a food
processor to a fine crumb and set aside at room temperature until required
4
For the nasturtium pesto combine all of the ingredients together in a blender and
blitz for 3 minutes until incorporated and emulsified. Transfer to a suitable
container and set aside until ready to serve
4g of garlic
200g of nasturtium flowers and leaves
400g of rapeseed oil
4g of salt
100g of Parmesan
75 pine nuts, toasted
5
Blow torch the tomatoes until they begin to blister and refresh immediately in iced
water. Once cool, gently remove the skins and slice the tomatoes into discs, wedges
or dice depending on preference. Season well and set aside in a cool – but not cold
– place until ready to serve
8 heirloom tomatoes, mixed colours
salt to taste
6
Wash the cucumbers and, leaving the skin on, slice both lengthways and across into
large chunks. Dress with a little olive oil, lemon juice and salt to taste
2 cucumbers, baby
1 dash of olive oil
10ml of lemon juice
salt to season
7
For the vinaigrette, place all the ingredients in a bowl and whisk to incorporate.
Arrange the tomatoes on a tray and pour over the vinaigrette to dress
100g of olive oil, premium quality
25g of tomato vinegar
35g of ketchup, homemade is best
3g of sugar
2g of salt
8
To serve, divide the dressed tomatoes between serving plates and scatter over the
cucumber pieces and generous dollops of ricotta. Drizzle the nasturtium pesto over
the top and garnish with flowers and a dusting of the dehydrated black olive powder
edible flowers
borage

方法
1个
制作意大利乳清干酪时，将牛奶和奶油放入厚底平底锅中混合，并将混合物加热至 82℃。 加入酪乳和盐，继续加
热直至达到 95°C，尽可能长时间地保持这种温度。 通过漏勺过滤混合物并挂在平纹细布中，过滤过夜
1 升全脂牛奶
250 克双层奶油
188 克酪乳
4 克马尔登盐
2个
同时，准备脱水橄榄。 彻底冲洗橄榄并在沸水中焯 20 秒。 从锅中取出并放入漏勺中沥干，必要时拍干
100 克黑橄榄，去核
3个
将橄榄放入脱水机中，在 63°C 下过夜。 干燥后，在食品加工机中快速搅拌成细碎屑，并在室温下放置一旁直
到需要
4个
对于金莲花香蒜沙司，将所有成分混合在搅拌机中并快速搅拌 3 分钟，直至混合并乳化。 转移到合适的容器中
备用
4 克大蒜
200 克金莲花和叶子
400 克菜籽油
4 克盐
100 克巴马干酪
75 粒松子，烤过的
5个
用手电筒吹西红柿，直到它们开始起泡并立即放入冰水中恢复活力。 冷却后，轻轻地去皮，然后根据喜好将西红
柿切成圆片、楔形或方块。 调味好，放在凉爽但不冷的地方，直到可以食用
8 个传家宝番茄，混合颜色
盐调味
6个
洗净黄瓜，留下皮肤，纵向和横向切成大块。 用少许橄榄油、柠檬汁和盐调味
2 黄瓜，宝贝
1 少许橄榄油
10 毫升柠檬汁
盐是用来调味的
7
对于调味汁，将所有配料放入碗中并搅拌均匀。 将西红柿放在托盘上，倒在调味汁上调味
100 克橄榄油，优质
25 克番茄醋
35 克番茄酱，自制最好
3 克糖
2 克盐
8个
服侍时，将装好的西红柿分装在盘子里，撒在黄瓜片和大块的意大利乳清干酪上。 在上面淋上金莲花香蒜沙司，
用鲜花装饰，撒上脱水的黑橄榄粉
食用花卉
琉璃苣