FOR THE OX HEART
Ox heart: 350g
Salt: 100g
Brown sugar: 50g
Rapeseed oil: 1l (or beef fat)
FOR THE AGUACHILE
Pine nuts: 100g
Water: 200ml
Piquin chillis: 4
Horseradish: 12g, fresh
FOR THE BEETROOT
Beetroots: 500g
Kombucha: 50ml
FOR THE KELP OIL
Toasted kelp: 15g
Rapeseed oil: 200ml
Habanero: 5g, dry
Get the recipe for London restaurant Kol's Michelin-starred take on a classic Mexican aguachile, with umami, earthy, and uplifting flavours
Remove the sinew and cut the heart into slices of 3cm x 3cm.
Cure in 2 parts salt, 1 part brown sugar for 45 minutes.
Rinse the hearts thoroughly and place them in a bag with the oil or fat for about 15 minutes before confiting.
Cook the hearts in the oil at 55°C for 15 minutes and rest at room temperature.
Grill and carve before serving.
Combine all ingredients in a blender until smooth.
Strain the mixture through a cheesecloth.
Roast until tender.
Peel and slice thinly.
Dress in kombucha.
Blend all the ingredients at 60°C and strain, reserve.
Plate the beetroots flat in a bowl on one side and the hearts on the other, dress with the kelp oil and finish with the pine nut cream at the table.
