Lunch/dinner Avocado roulade and pulled beef

Lunch was light. Inspired by Daniel Humm and Heston Blumenthal - citrus poached spicey shrimp cocktail served in an avocado roulade with pickled carrots and zuchinni squash. For dinner, smoked BBQ glazed pulled short rib burger with celeriac and corned beef tongue remoulade with with a caraway/rye crisp, onion rings and sweet potato fries. For desert, CS fruit crumble with a touch of dirt (chocolate), home-made vanilla ice cream and raspberry druplets.

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Comments

Brandon_Byrd_40557

Beautiful! I love the avocado... I've been meaning to try the EMP avocado roll after seeing the Daniel Humm SV video on Vimeo ( https://vimeo.com/6719882 ) . I love the druplets as well... always jealous of anyone who has access to liquid nitrogen!

tshewman

Having done it a few times, I like the roulade as it's a clean presentation, flexible (will work with anything that goes with avocado) and actually quite quick. I learned th first time that things go much easier if I put the fruit in the freezer for about 10 minutes before slicing on the mandoline.

pepealberola

Do you use the chamber vacuum as in the video above, or can it be done without that step?

Jack_Mayer_85396

Hey Brandon, thanks for the link to the video! Looks like a great make-ahead starter for a future dinner party!

tshewman

I use the chamber vacuum (I have the VP112, so not as strong, but plenty strong for this application).

Below is one made previously with crab. The one for lunch yesterday was ~30 minutes start to finish. While shrimp was poaching in the bath (OJ, sherry, fennel, corriander and cayenne), I cut the avodaco andput it in the freezer, gathered everything for heston's shrimp cocktail (which takes ~10 minutes), chilled the shrimp while I was slicing and sealing the avocado. Didn't use the parchment to roll the ingredients but did the first time (and it is easier, just forgot). It's a nice dish that's well received and can be used with carnitas, fish, lots of things.