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MAMONT MISSION


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1: COUNTRY OF RESIDENCE

COUNTRY OF RESIDENCE
 

Registration for the London semi-final has closed.

NOTE: If you do not see your country listed above, it means that your country unfortunately can not be accepted to take part in the Mamont Mission competition.


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To proceed with your registration for the Mamont Mission competition, Please confirm you are happy to accept the terms and conditions of the competition, detailed here (+).

2: THE TEAM

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GROUP PHOTO

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NOTE: Your team must consist of two bartenders from the same country of residence to qualify for the Mamont Mission competition

 

THE CHEF

Alexei Zimin, judge at the MAMONT MISSION I & III

Star chef, owner of ZIMA in London, famous journalist and restaurateur, Editor-in-Chief of Russia’s culinary magazine «Eda»

THE DISH

DISH NAME: WINTER TRILOGY

The dish trio is inspired by Russian cuisine staples with a twist of adventure, served in a retro enameled bowl with black garlic bread croutons.

THE PREPARATION

Watch Alexei’s video about the MAMONT MISSION III dish and preparation method.

Dish 1: Green Apple Herring Tartar
INGREDIENTS: 50 g salted herring filet, ½ boiled egg, 10 g red onion, 10 g Granny Smith apple, cider vinegar, 2 ml lemon juice, zest of 1 lemon, double cream, salt and white pepper to taste, chives or dill/other herbs to taste.

PREPARATION METHOD: Soak the herring in milk during 4-6 hours and cut finely. Mix the herring with finely chopped red onion and shredded hardboiled egg, add chives and shredded, caramelized Granny Smith apple with chopped onion and chives. Dress with vinegar, lemon zest and double cream.

Dish 2: Beetroot and Orange Zest Salsa

INGREDIENTS: 20 g baked beetroot, zest of 1 orange, 2 ml balsamic vinegar.

PREPARATION METHOD: Cube the boiled beetroot, add orange zest and balsamic vinegar, season to taste. Garnish with some orange zest.

Dish 3: Cod Liver with Mushrooms and Rye Bread Croutons

INGREDIENTS: 50 g cod liver, 10 g red onion, 10 g green onion, 1 tablespoon sabayon (4 egg yolks, 400 ml ghee butter), chives or dill/other herbs to taste, cider vinegar, ½ boiled egg, 10 g lighted salted cucumbers (pickles), zest of 1 lime, 30 g enokitake mushrooms.

PREPARATION METHOD: Mix the liver with finely chopped red onion, chives, shredded hardboiled egg and diced salted cucumber (pickles). Season with vinegar, sabayon and lime zest. Garnish with enokitake mushroom.

Rye Bread Croutons

INGREDIENTS: 50 g rye bread, 5 ml sunflower oil, 2 g garlic.

PREPARATION METHOD: Cut the slice of bread into thin strips and soak in sunflower oil that is infused with crushed garlic. Bake until crisp.

 

3: BARTENDER 1

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DATE OF BIRTH
   
 


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4: BARTENDER 2

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DATE OF BIRTH
   
 


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Do you have a valid traveling document with at least 18 months validity?

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5: THE LONG COCKTAIL

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COCKTAIL IMAGE

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6: THE SHOT COCKTAIL

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COCKTAIL IMAGE

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7: THE INFUSED VODKA RECIPE

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VODKA RECIPE IMAGE

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