Maison MUMM, The PAIRING QUEST : EPISODE 1 WITH CHEF STEPHANIE WONG

Celeriac purée

1. Prepare the celeriac purée and sauce first, so it will be ready for reheating when serving.
2. To make the celeriac purée, chop the celeriac into 2cm pieces and start cooking into a pot with the milk and cream mixture until soft.
3. When the celeriac is cooked through, using a high blender, blend the celeriac, milk and cream until it becomes into a purée form. Add the butter into the hot blended celeriac purée gradually to thicken the purée.
4. Set aside the purée until serving time.

Sauce

1. To make the sauce, first dice the shallots, and cut the Chinese liver sausage into brunoise size. In a frying pan, begin to sauté the shallots and Chinese liver sausage until the fat from the sausage renders down. Add the cognac and flambé until it reduces to thicker syrup consistency. Add the cream and gradually whisk in the butter to thicken. Set aside the sauce and reheat when serving.

Chinese kale

1. To prepare the Chinese kale, first peel the outer layer until you get to the smooth lighter green part. Prepare a pot of boiling water, and lightly blanche to partially cook the vegetable. Immediately put into ice water after blaching to stop the cooking and to preserve the green colour of the vegetable. Set aside to sauté when serving.
2. All the mise en place is now ready and instructions below to serve.

Presentation

1. Start searing the venison loin with butter, roughly 3-4 minutes on each side to arrive at medium rare/medium cooking. Set aside the venison to rest for 5 minutes and meanwhile start reheating the sauce, purée and sautéing the kale to plate.
2. Plate one spoon of purée, set the kale on the bottom, with venison laying on top of the kale and then spoon the sauce over the venison.