Umami, earthy and uplifting, this take on a classic Mexican aguachile from London restaurant Kol will stun your guests.
Ingredients
Ox heart: 350g
Salt: 100g
Brown sugar: 50g
Rapeseed oil: 1l (or beef fat)
Pine nuts: 100g
Water: 200ml
Piquin chillis: 4
Horseradish: 12g, fresh
Beetroots: 500g
Kombucha: 50ml
Toasted kelp: 15g
Rapeseed oil: 200ml
Habanero: 5g, dry
Get the recipe for London restaurant Kol's Michelin-starred take on a classic Mexican aguachile, with umami, earthy, and uplifting flavours.
01.
For the heart
Remove the sinew and cut the heart into slices of 3cm x 3cm.
02.
Cure in 2 parts salt, 1 part brown sugar for 45 minutes.
03.
Rinse the hearts thoroughly and place them in a bag with the oil or fat for about 15 minutes before confiting.
04.
Cook the hearts in the oil at 55°C for 15 minutes and rest at room temperature.
05.
Grill and carve before serving.
06.
For the aguachile
Combine all ingredients in a blender until smooth.
07.
Strain the mixture through a cheesecloth.
08.
For the beetroot
Roast until tender.
09.
Peel and slice thinly.
10.
Dress in kombucha.
11.
For the kelp oil
Blend all the ingredients at 60°C and strain, reserve.
12.
Plating
Plate the beetroots flat in a bowl on one side and the hearts on the other, dress with the kelp oil and finish with the pine nut cream at the table.
