Recipe proposal from the gourmet kitchen

• 1 cedar lemon
• 50 g water
• 20 g sugar
• Butter

Cut the cedar lemon into very thin slices and cook in a vacuum bag at 50° C. for about 6 minutes and then dry in a dehydrator. Peel the rest and blanch the white inside. Then cook until soft and use the ingredients indicated above to make a cream.

Tip: Possibly add some turmeric for the colour.

The residues of the cedar lemon are then charred in a combination steamer at 240°C for 20 minutes and then dehydrated. Then grind to a powder and pass through a microsieve.

• 2 lemons
• Olive oil

Warm the olive oil with the blanched lemon peel in the thermomix at 50°C for about 35 minutes and then let it steep in a preserving jar for about 3 weeks. Then strain through a microsieve.

Using this oil, vacuum the chicken quarter Ossobuco and cook at 62°C for about 10 hours.
Vacuum the breast in lemon oil and cook at 56°C for 35 minutes, roast until crispy and season with Maldon salt.

• 16 cauliflower florets
• Lemon peel
• Curcuma
• Brown butter
• Cauliflower puree
• 1 shallot
• Some butter
• Cauliflower leftovers
• Chicken stock
• Cream

Marinate the florets with lemon peel, turmeric and brown butter and steam at 93°C for about 4 minutes. Then cool in ice water.

Sauté the remaining cauliflower in a little butter with the finely cut shallots, add the cauliflower and cook completely with chicken stock and cream. Then process in a high-speed blender to a fine puree.

• 20 g soy sauce Kikkomann light
• 20 g lime juice
• 20 g rice vinegar
• Coriander, fresh
• Jalapeño
• Ginger
• Young onion
• 25 g red onion
• 10 g Olio extra vergine di Oliva Patricella 34
• 60 g ponzu marinade
• 0.3 g Agar Agar

Mix the liquids together, mix with the remaining ingredients and allow to steep for 24 hours. Strain, boil up and mix with the agar. Pour onto a silicone mat. Chill. Finely chop the jelly using a mezzaluna.

Cut the red onions into the finest brunoise, then cook them in sunflower oil at a low temperature for about 2 hours at a low level. Chill. Mix the finely chopped ponzu jelly with the olive oil into a vinaigrette.

• 60 g white polenta
• 120 g chicken stock
• 120 g cream
• 30 g brown butter
• 15 g cedar lemon cream
• Sea salt
• Lemon juice

Vacuum everything together and then cook at 87°C for about 2 hours. Then bring to the boil and season with the cauliflower puree.

• 1 shallot
• 50 g brown butter
• 1 pc. lemongrass
• 1 ginger root
• 150 g mirin
• 150 g sake
• Some lemon juice
• 300 ml chicken stock
• 450 ml chicken stock reduced
• Cedar lemon puree tomato water

Sauté shallots in brown butter, then deglaze with sake and mirin and bring to the boil. Add the remaining ingredients, pour in chicken stock and chicken jus and bring to the boil again. Finally, when the desired taste is achieved, season with tomato water and cedar lemon puree.