BBQ Sweetcorn Veloute, Ash, Smoked Milk

(Serves 4)

Ingredients

Sweetcorn veloute

• 75g unsalted butter 
• ½ tsp saffron strands 
• 2 tins creamed sweetcorn 
• 500g sheeps milk [full-fat milk if no sheeps milk]
• salt

Smoked sheeps milk

• 200g applewood chips 
• 100g rice 
• 300g sheeps milk (full-fat milk if no sheeps milk)
• 3 leaves gelatine

Garnish – milk powder

• 100g milk powder 
• 100g grated almonds 
• 75g micro basil leaves

Method

Just follow these simple steps – and for this recipe you will need a Chinese steamer. If you don’t have one, use a smoker with a pot underneath.

Remember, this can be done one day in advance.

Line a pan with tinfoil. Place the wood and rice on top and place the mixture under the grill until it starts to smoulder. Once the wood smoulders, remove to stove top and place the steamer basket over the pan. Take your bowl of milk and place in the steamer – cover with
the steamer lid, making sure the woodchips are still smouldering.

Smoke for 10 minutes or until you can taste the smokiness in the milk. Cool.

Take 100 grams of the milk, heat and dissolve the gelatine in the mix, pass through a fine sieve and add to the rest of the mix – then sit for 24 hours.

When you are ready to serve, whip the milk mixture in a mixer and double the volume before leaving to set again in the fridge.

Sweetcorn veloute soup

Place the butter in the pan, add the saffron and then roast in the butter until you get a vibrant yellow colour. Add add the sweetcorn and sweat for 10 minutes, cool down and then place in a blender and blend while adding just enough sheeps milk to get a nice creamy consistency.

Plating:

Take the dried milk powder and place in a bowl, quenelle the smoked milk, sprinkle with dried milk, grate almonds on the smoked milk, pour the sweetcorn soup in the bowl and scatter the basil over the ile flottante of milk.

Suggested wines to complement this recipe

Viognier
Ascension 'The Apogee' 2008

Pinot Gris
Tussock 2008