Adam Handling MBE’s Mother

Name: Mother
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 3 h
Cuisine: Contemporary, Modern
Ingredients: 250 g plain cream cheese; 15 g fresh black truffle, finely diced; 10 g caster sugar; 7 g fine sea salt; 10 eggs; 500 ml olive oil; Fine sea salt; 1 kg unsalted butter; 20 g Medjool dates; 50 g clarified butter; 3 whole limes; 200 g celeriac , diced; 200 g red rooster potatoes (diced); 2 L pomace oil; 7 g sea salt; 50 g black truffle scraps, chopped; 350 ml water; 950 g plain flour, (sieved); 100 g table salt; 30 g thyme; 1 celeriac; 400 g misshapen ceps (ones you can’t use for presentation); 500 g nori sheets; 500 g furikake; 500 g table salt; 200 g leek top trims; 200 g spring onion (green part); 200 g chives; 600 ml sunflower oil; Cep powder

Adam Handling MBEʼs Mother recipe tastes incredible. See ingredients & method below.

Mothers - can’t live with them and can’t live without them. Mine is definitely one of a kind.

My mother has always been a bit of a 'choosetarian' - some days she'd eat meat and others she wouldn't. It just so happened that on the day I was opening my first restaurant, while she was on the way down from Scotland to London, she told me that she was going to be vegetarian. I had a full restaurant of journalists and I didn’t have a vegetarian menu at the time. I literally created this dish out of what I had kicking about in the restaurant. I called it ‘Mother’ on the menu to make a statement, letting her know how much she’d added to my stress on one of the most important days of my career. I told the story at the dinner and it actually became the favourite dish on the menu. It made her happy and, to this date, her dish features on at least one of my restaurant menus. Thanks mum for helping me create this signature dish.... More

prep

cook

yield

difficulty

Pairs with

Viognier

Gewurztraminer

Ingredients

Cream Cheese

250 g plain cream cheese
15 g fresh black truffle, finely diced
10 g caster sugar
7 g fine sea salt

Egg Yolk

10 eggs
500 ml olive oil
Fine sea salt

Clarified Butter

1 kg unsalted butter

Dates

20 g Medjool dates
50 g clarified butter

Limes

3 whole limes

Celeriac Crumb

200 g celeriac, diced
200 g red rooster potatoes (diced)
2 L pomace oil
7 g sea salt
50 g black truffle scraps, chopped

Salt-Baked Celeriac

350 ml water
950 g plain flour, (sieved)
100 g table salt
30 g thyme
1 celeriac

Cep Powder

400 g misshapen ceps (ones you can’t use for presentation)

Seaweed Salt

500 g nori sheets
500 g furikake
500 g table salt

Green Onion Oil

200 g leek top trims
200 g spring onion (green part)
200 g chives
600 ml sunflower oil

Garnish

Cep powder
Seaweed salt
Green onion oil
Granny smith apple, julienne
Black truffle

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Have you tried this recipe?
We’d love to hear what you think

Method

You'll need to plan ahead for this dish by dehydrating the ceps for 12 hours and refrigerating the dough, while the green onion oil hangs overnight at an angle.

Cream Cheese

Whip the cream cheese with the black truffle.
Mix in the sugar and salt.
Transfer to a piping bag.

Egg Yolk

Place the olive oil into a saucepan and heat to 68°C.
Separate the yolks from the whites and drop the yolks into the olive oil.
Cook the yolks for 8 minutes.
Once cooked, remove the egg yolks and olive oil and place into a container.
Refrigerate until the yolks are fully cold and set. This will make it easier to plate.
Once cold, remove the yolks from the oil and place on a small tray, with a cloth over the top, to remove any excess olive oil.
Season each egg with a pinch of salt.

Clarified Butter

Place the butter into a narrow, long container and cook, at 60°C, in a water bath.
Leave to sit for 30 minutes.
You will see that the fat will split into 3:

A skin on the top, which you will remove.
The golden clarified butter in the centre, which you will carefully take out with a ladle.
The milk solids at the bottom, which you will discard. Place the clarified butter into a vacuum pac bag and chill, until needed.

Dates

Remove the stone from the fresh dates.
Slice them into discs and brush them with the clarified butter.

Limes

Flake the lime from the segments, making small lime fragments.
Store these in the squeezed lime juice from the sinew of the lime.

Celeriac Crumb

Put the celeriac and potatoes into a blender.
Top with water and blend until smooth.
Pass through a fine-mesh sieve.
Squeeze away any excess water.
Rinse the mixture in the sieve under water, until the water runs clear.
Pat the mixture dry.
Add oil to a large saucepan and heat on a medium to high heat.
When the oil is hot, add the mixture.
Whisk continuously, ensuring that it doesn’t stick together.
When golden brown, remove from the oil and pat dry.
Mix the truffle scraps, along with the seasoning, through the mixture.
Store in an airtight container, until needed.

Salt-Baked Celeriac

Add all the ingredients, except the celeriac, into a blender and mix until a breadcrumb consistency is achieved.
Treat the mixture similarly to pasta and form a dough.
Rest in the fridge for 2 hours.
Once refrigerated, roll between 2 sheets of greaseproof paper, until 2cm thick.
Scrub the celeriac, remove all the grit, and wrap in the dough.
Cover with foil and bake, at 160°C fan-forced (180°C conventional), for 40 minutes.
The celeriac should be tender but not mushy.
Allow the celeriac to cool naturally.
Before serving, remove the salt crust and thinly slice.

Cep Powder

Wash and clean the ceps, pat dry and then thinly slice.
Place into a dehydrator and dehydrate, at 70°C, for 12 hours.
Leave to sit for 2 hours, at room temperature.
Transfer to a spice grinder and grind to a fine powder.

Seaweed Salt

Add the ingredients to a blender.
Blend to achieve a fine powder and store in an air-tight container.

Green Onion Oil

Make equal weights of vegetables to sunflower oil and, in batches, blend on full speed for 3 minutes.
Pour out the oil into a tray, on an ice bath.
Repeat the method until all the vegetables and oil are used up.
When cold, place into a superbag and hang in the fridge overnight.
Hang at an angle, so that the following day, after resting, we can retain the oil and leave the water.

To Serve

Lay the celeriac out and season with cep powder and seaweed salt.
Rub the celeriac in green onion oil.
The idea is to make the celeriac pieces look muddy and dirty, as this dish represents earth.
Place a 3-inch ring in the centre of the plate and pipe in the truffle cream cheese.
Place one egg yolk in the centre of the ring.
Place 5 fresh date discs on top, covering the whole of the yolk and cream cheese.
Top with a teaspoon of the lime fragments, followed by a tablespoon of celeriac crumb.
Place two slices of the celeriac over the top.
Ensure to be very careful, so that the egg yolk does not burst.
The intention is for the celeriac to hide all of the garnish underneath.
Add the julienne apple on top of the celeriac and season with the cep powder, to brown the apples.
To finish, cover the whole dish in fresh truffle.

Tags:

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Adam Handling MBE’s Mother

Adam Handling MBEʼs Mother recipe tastes incredible. See ingredients & method below.

Mothers - can’t live with them and can’t live without them. Mine is definitely one of a kind.

prep

cook

yield

difficulty

Pairs with

Viognier

Gewurztraminer

Ingredients

Cream Cheese

250 g plain cream cheese
15 g fresh black truffle, finely diced
10 g caster sugar
7 g fine sea salt

Egg Yolk

10 eggs
500 ml olive oil
Fine sea salt

Clarified Butter

1 kg unsalted butter

Dates

20 g Medjool dates
50 g clarified butter

Limes

3 whole limes

Celeriac Crumb

200 g celeriac, diced
200 g red rooster potatoes (diced)
2 L pomace oil
7 g sea salt
50 g black truffle scraps, chopped

Salt-Baked Celeriac

350 ml water
950 g plain flour, (sieved)
100 g table salt
30 g thyme
1 celeriac

Cep Powder

400 g misshapen ceps (ones you can’t use for presentation)

Seaweed Salt

500 g nori sheets
500 g furikake
500 g table salt

Green Onion Oil

200 g leek top trims
200 g spring onion (green part)
200 g chives
600 ml sunflower oil

Garnish

Cep powder
Seaweed salt
Green onion oil
Granny smith apple, julienne
Black truffle

Method

You'll need to plan ahead for this dish by dehydrating the ceps for 12 hours and refrigerating the dough, while the green onion oil hangs overnight at an angle.

Cream Cheese

Whip the cream cheese with the black truffle.
Mix in the sugar and salt.
Transfer to a piping bag.

Egg Yolk

Place the olive oil into a saucepan and heat to 68°C.
Separate the yolks from the whites and drop the yolks into the olive oil.
Cook the yolks for 8 minutes.
Once cooked, remove the egg yolks and olive oil and place into a container.
Refrigerate until the yolks are fully cold and set. This will make it easier to plate.
Once cold, remove the yolks from the oil and place on a small tray, with a cloth over the top, to remove any excess olive oil.
Season each egg with a pinch of salt.

Clarified Butter

Place the butter into a narrow, long container and cook, at 60°C, in a water bath.
Leave to sit for 30 minutes.
You will see that the fat will split into 3:

A skin on the top, which you will remove.
The golden clarified butter in the centre, which you will carefully take out with a ladle.
The milk solids at the bottom, which you will discard. Place the clarified butter into a vacuum pac bag and chill, until needed.

Dates

Remove the stone from the fresh dates.
Slice them into discs and brush them with the clarified butter.

Limes

Flake the lime from the segments, making small lime fragments.
Store these in the squeezed lime juice from the sinew of the lime.

Celeriac Crumb

Put the celeriac and potatoes into a blender.
Top with water and blend until smooth.
Pass through a fine-mesh sieve.
Squeeze away any excess water.
Rinse the mixture in the sieve under water, until the water runs clear.
Pat the mixture dry.
Add oil to a large saucepan and heat on a medium to high heat.
When the oil is hot, add the mixture.
Whisk continuously, ensuring that it doesn’t stick together.
When golden brown, remove from the oil and pat dry.
Mix the truffle scraps, along with the seasoning, through the mixture.
Store in an airtight container, until needed.

Salt-Baked Celeriac

Add all the ingredients, except the celeriac, into a blender and mix until a breadcrumb consistency is achieved.
Treat the mixture similarly to pasta and form a dough.
Rest in the fridge for 2 hours.
Once refrigerated, roll between 2 sheets of greaseproof paper, until 2cm thick.
Scrub the celeriac, remove all the grit, and wrap in the dough.
Cover with foil and bake, at 160°C fan-forced (180°C conventional), for 40 minutes.
The celeriac should be tender but not mushy.
Allow the celeriac to cool naturally.
Before serving, remove the salt crust and thinly slice.

Cep Powder

Wash and clean the ceps, pat dry and then thinly slice.
Place into a dehydrator and dehydrate, at 70°C, for 12 hours.
Leave to sit for 2 hours, at room temperature.
Transfer to a spice grinder and grind to a fine powder.

Seaweed Salt

Add the ingredients to a blender.
Blend to achieve a fine powder and store in an air-tight container.

Green Onion Oil

Make equal weights of vegetables to sunflower oil and, in batches, blend on full speed for 3 minutes.
Pour out the oil into a tray, on an ice bath.
Repeat the method until all the vegetables and oil are used up.
When cold, place into a superbag and hang in the fridge overnight.
Hang at an angle, so that the following day, after resting, we can retain the oil and leave the water.

To Serve

Lay the celeriac out and season with cep powder and seaweed salt.
Rub the celeriac in green onion oil.
The idea is to make the celeriac pieces look muddy and dirty, as this dish represents earth.
Place a 3-inch ring in the centre of the plate and pipe in the truffle cream cheese.
Place one egg yolk in the centre of the ring.
Place 5 fresh date discs on top, covering the whole of the yolk and cream cheese.
Top with a teaspoon of the lime fragments, followed by a tablespoon of celeriac crumb.
Place two slices of the celeriac over the top.
Ensure to be very careful, so that the egg yolk does not burst.
The intention is for the celeriac to hide all of the garnish underneath.
Add the julienne apple on top of the celeriac and season with the cep powder, to brown the apples.
To finish, cover the whole dish in fresh truffle.

Adam Handling MBE’s Mother

Adam Handling MBEʼs Mother recipe tastes incredible. See ingredients & method below.

Mothers - can’t live with them and can’t live without them. Mine is definitely one of a kind.

prep

cook

yield

difficulty

Pairs with

Viognier

Gewurztraminer

Ingredients

Cream Cheese

250 g plain cream cheese
15 g fresh black truffle, finely diced
10 g caster sugar
7 g fine sea salt

Egg Yolk

10 eggs
500 ml olive oil
Fine sea salt

Clarified Butter

1 kg unsalted butter

Dates

20 g Medjool dates
50 g clarified butter

Limes

3 whole limes

Celeriac Crumb

200 g celeriac, diced
200 g red rooster potatoes (diced)
2 L pomace oil
7 g sea salt
50 g black truffle scraps, chopped

Salt-Baked Celeriac

350 ml water
950 g plain flour, (sieved)
100 g table salt
30 g thyme
1 celeriac

Cep Powder

400 g misshapen ceps (ones you can’t use for presentation)

Seaweed Salt

500 g nori sheets
500 g furikake
500 g table salt

Green Onion Oil

200 g leek top trims
200 g spring onion (green part)
200 g chives
600 ml sunflower oil

Garnish

Cep powder
Seaweed salt
Green onion oil
Granny smith apple, julienne
Black truffle

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Method

You'll need to plan ahead for this dish by dehydrating the ceps for 12 hours and refrigerating the dough, while the green onion oil hangs overnight at an angle.

Cream Cheese

Whip the cream cheese with the black truffle.
Mix in the sugar and salt.
Transfer to a piping bag.

Egg Yolk

Place the olive oil into a saucepan and heat to 68°C.
Separate the yolks from the whites and drop the yolks into the olive oil.
Cook the yolks for 8 minutes.
Once cooked, remove the egg yolks and olive oil and place into a container.
Refrigerate until the yolks are fully cold and set. This will make it easier to plate.
Once cold, remove the yolks from the oil and place on a small tray, with a cloth over the top, to remove any excess olive oil.
Season each egg with a pinch of salt.

Clarified Butter

Place the butter into a narrow, long container and cook, at 60°C, in a water bath.
Leave to sit for 30 minutes.
You will see that the fat will split into 3:

A skin on the top, which you will remove.
The golden clarified butter in the centre, which you will carefully take out with a ladle.
The milk solids at the bottom, which you will discard. Place the clarified butter into a vacuum pac bag and chill, until needed.

Dates

Remove the stone from the fresh dates.
Slice them into discs and brush them with the clarified butter.

Limes

Flake the lime from the segments, making small lime fragments.
Store these in the squeezed lime juice from the sinew of the lime.

Celeriac Crumb

Put the celeriac and potatoes into a blender.
Top with water and blend until smooth.
Pass through a fine-mesh sieve.
Squeeze away any excess water.
Rinse the mixture in the sieve under water, until the water runs clear.
Pat the mixture dry.
Add oil to a large saucepan and heat on a medium to high heat.
When the oil is hot, add the mixture.
Whisk continuously, ensuring that it doesn’t stick together.
When golden brown, remove from the oil and pat dry.
Mix the truffle scraps, along with the seasoning, through the mixture.
Store in an airtight container, until needed.

Salt-Baked Celeriac

Add all the ingredients, except the celeriac, into a blender and mix until a breadcrumb consistency is achieved.
Treat the mixture similarly to pasta and form a dough.
Rest in the fridge for 2 hours.
Once refrigerated, roll between 2 sheets of greaseproof paper, until 2cm thick.
Scrub the celeriac, remove all the grit, and wrap in the dough.
Cover with foil and bake, at 160°C fan-forced (180°C conventional), for 40 minutes.
The celeriac should be tender but not mushy.
Allow the celeriac to cool naturally.
Before serving, remove the salt crust and thinly slice.

Cep Powder

Wash and clean the ceps, pat dry and then thinly slice.
Place into a dehydrator and dehydrate, at 70°C, for 12 hours.
Leave to sit for 2 hours, at room temperature.
Transfer to a spice grinder and grind to a fine powder.

Seaweed Salt

Add the ingredients to a blender.
Blend to achieve a fine powder and store in an air-tight container.

Green Onion Oil

Make equal weights of vegetables to sunflower oil and, in batches, blend on full speed for 3 minutes.
Pour out the oil into a tray, on an ice bath.
Repeat the method until all the vegetables and oil are used up.
When cold, place into a superbag and hang in the fridge overnight.
Hang at an angle, so that the following day, after resting, we can retain the oil and leave the water.

To Serve

Lay the celeriac out and season with cep powder and seaweed salt.
Rub the celeriac in green onion oil.
The idea is to make the celeriac pieces look muddy and dirty, as this dish represents earth.
Place a 3-inch ring in the centre of the plate and pipe in the truffle cream cheese.
Place one egg yolk in the centre of the ring.
Place 5 fresh date discs on top, covering the whole of the yolk and cream cheese.
Top with a teaspoon of the lime fragments, followed by a tablespoon of celeriac crumb.
Place two slices of the celeriac over the top.
Ensure to be very careful, so that the egg yolk does not burst.
The intention is for the celeriac to hide all of the garnish underneath.
Add the julienne apple on top of the celeriac and season with the cep powder, to brown the apples.
To finish, cover the whole dish in fresh truffle.

Tags:

Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Adam Handling MBE’s Mother

Adam Handling MBEʼs Mother recipe tastes incredible. See ingredients & method below.

Mothers - can’t live with them and can’t live without them. Mine is definitely one of a kind.

prep

cook

yield

difficulty

Pairs with

Viognier

Gewurztraminer

Ingredients

Cream Cheese

250 g plain cream cheese
15 g fresh black truffle, finely diced
10 g caster sugar
7 g fine sea salt

Egg Yolk

10 eggs
500 ml olive oil
Fine sea salt

Clarified Butter

1 kg unsalted butter

Dates

20 g Medjool dates
50 g clarified butter

Limes

3 whole limes

Celeriac Crumb

200 g celeriac, diced
200 g red rooster potatoes (diced)
2 L pomace oil
7 g sea salt
50 g black truffle scraps, chopped

Salt-Baked Celeriac

350 ml water
950 g plain flour, (sieved)
100 g table salt
30 g thyme
1 celeriac

Cep Powder

400 g misshapen ceps (ones you can’t use for presentation)

Seaweed Salt

500 g nori sheets
500 g furikake
500 g table salt

Green Onion Oil

200 g leek top trims
200 g spring onion (green part)
200 g chives
600 ml sunflower oil

Garnish

Cep powder
Seaweed salt
Green onion oil
Granny smith apple, julienne
Black truffle

Method

You'll need to plan ahead for this dish by dehydrating the ceps for 12 hours and refrigerating the dough, while the green onion oil hangs overnight at an angle.

Cream Cheese

Whip the cream cheese with the black truffle.
Mix in the sugar and salt.
Transfer to a piping bag.

Egg Yolk

Place the olive oil into a saucepan and heat to 68°C.
Separate the yolks from the whites and drop the yolks into the olive oil.
Cook the yolks for 8 minutes.
Once cooked, remove the egg yolks and olive oil and place into a container.
Refrigerate until the yolks are fully cold and set. This will make it easier to plate.
Once cold, remove the yolks from the oil and place on a small tray, with a cloth over the top, to remove any excess olive oil.
Season each egg with a pinch of salt.

Clarified Butter

Place the butter into a narrow, long container and cook, at 60°C, in a water bath.
Leave to sit for 30 minutes.
You will see that the fat will split into 3:

A skin on the top, which you will remove.
The golden clarified butter in the centre, which you will carefully take out with a ladle.
The milk solids at the bottom, which you will discard. Place the clarified butter into a vacuum pac bag and chill, until needed.

Dates

Remove the stone from the fresh dates.
Slice them into discs and brush them with the clarified butter.

Limes

Flake the lime from the segments, making small lime fragments.
Store these in the squeezed lime juice from the sinew of the lime.

Celeriac Crumb

Put the celeriac and potatoes into a blender.
Top with water and blend until smooth.
Pass through a fine-mesh sieve.
Squeeze away any excess water.
Rinse the mixture in the sieve under water, until the water runs clear.
Pat the mixture dry.
Add oil to a large saucepan and heat on a medium to high heat.
When the oil is hot, add the mixture.
Whisk continuously, ensuring that it doesn’t stick together.
When golden brown, remove from the oil and pat dry.
Mix the truffle scraps, along with the seasoning, through the mixture.
Store in an airtight container, until needed.

Salt-Baked Celeriac

Add all the ingredients, except the celeriac, into a blender and mix until a breadcrumb consistency is achieved.
Treat the mixture similarly to pasta and form a dough.
Rest in the fridge for 2 hours.
Once refrigerated, roll between 2 sheets of greaseproof paper, until 2cm thick.
Scrub the celeriac, remove all the grit, and wrap in the dough.
Cover with foil and bake, at 160°C fan-forced (180°C conventional), for 40 minutes.
The celeriac should be tender but not mushy.
Allow the celeriac to cool naturally.
Before serving, remove the salt crust and thinly slice.

Cep Powder

Wash and clean the ceps, pat dry and then thinly slice.
Place into a dehydrator and dehydrate, at 70°C, for 12 hours.
Leave to sit for 2 hours, at room temperature.
Transfer to a spice grinder and grind to a fine powder.

Seaweed Salt

Add the ingredients to a blender.
Blend to achieve a fine powder and store in an air-tight container.

Green Onion Oil

Make equal weights of vegetables to sunflower oil and, in batches, blend on full speed for 3 minutes.
Pour out the oil into a tray, on an ice bath.
Repeat the method until all the vegetables and oil are used up.
When cold, place into a superbag and hang in the fridge overnight.
Hang at an angle, so that the following day, after resting, we can retain the oil and leave the water.

To Serve

Lay the celeriac out and season with cep powder and seaweed salt.
Rub the celeriac in green onion oil.
The idea is to make the celeriac pieces look muddy and dirty, as this dish represents earth.
Place a 3-inch ring in the centre of the plate and pipe in the truffle cream cheese.
Place one egg yolk in the centre of the ring.
Place 5 fresh date discs on top, covering the whole of the yolk and cream cheese.
Top with a teaspoon of the lime fragments, followed by a tablespoon of celeriac crumb.
Place two slices of the celeriac over the top.
Ensure to be very careful, so that the egg yolk does not burst.
The intention is for the celeriac to hide all of the garnish underneath.
Add the julienne apple on top of the celeriac and season with the cep powder, to brown the apples.
To finish, cover the whole dish in fresh truffle.