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ChatGPT’s recipe: Pan-seared venison with roasted seasonal vegetables and a nettle purée
Serves 2
For the venison 2 venison steaks (about 6-8 ounces each) 2tbs olive oil Salt and freshly ground black pepper
For the juniper and foraged berry glaze ¼ cup juniper berries ½ cup foraged berries (eg, blackberries, elderberries, or similar) ¼ cup red wine 2tbs honey 1tsp balsamic vinegar 1tbs butter Salt and pepper to taste
For the roasted seasonal vegetables A selection of seasonal vegetables (eg, carrots, parsnips, and Brussels sprouts) 2tbs olive oil Salt and pepper to taste
While it cannot conduct thoughtful and detailed analysis, the frameworks it gave were at least starting platforms for operators to work from. And, if nothing else, its restau- rant names could provide talking points for brainstorming. What it cannot do is assess if a location feels
right, produce a concept that has emotive sub- stance or, apparently, know that foraging for seafood in a city centre would be an exception- ally hard sell. As Wright says: “Of course AI is already frighteningly advanced for something still in its early infancy, so it will only get better at developing plans and designs which more closely mimic human-generated work. We can’t be complacent, but I don’t see AI mak- ing PR and marketing consultants redundant en masse just yet. And ultimately, as I often say, people forget that the R in PR is ‘relations’ – human, interpersonal, real relations – and until AI can eat, and take journalists out to lunch , I genuinely don’t think it will replace people in my sector.” Other experts agreed. Blogg has no plans to
enlist the help of AI in planning his menus, while Jackson’s conclusion that ChatGPT’s business plan is “almost useless” is... well, damning (although she did acknowledge her ‘love’ for its work on Instagram captions). But, what this exercise has illustrated
is almost any challenge can be put to AI. While much of what it produces won’t be the finished article, you might find some- thing to support your business, even if at the moment it’s just social media posts without spelling errors.
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For the nettle purée 2 cups fresh nettle leaves, washed and blanched 1 cup peeled and diced potatoes ¼ cup double cream ¼ cup chicken or vegetable stock 2tbs butter Salt and pepper to taste
Prepare the juniper and foraged berry glaze: In a saucepan, combine the juniper berries, foraged berries, red wine, honey and balsamic vinegar. Bring to a gentle simmer over medium heat and cook until the berries have broken down and the sauce thickens, about 10-15 minutes. Pass the sauce through a fine mesh strainer into a clean saucepan. Press the
berries to extract all the liquid. Return the saucepan to low heat, add the butter, and stir until it’s fully incorporated. Season with salt and pepper to taste. Set the glaze aside.
Roast the seasonal vegetables Preheat your oven to 200°C. Toss the vegetables in olive oil and season with salt and pepper. Spread the vegetables on a baking sheet in a single layer and roast for about 20-25 minutes or until they are tender and slightly caramelised. Keep warm.
Make the nettle purée In a medium saucepan, combine the blanched nettle leaves, diced potatoes, double cream and chicken or vegetable broth. Simmer the mixture over medium heat until the potatoes are tender, about 15-20 minutes. Use an immersion blender or a food processor to blend the mixture until smooth. Add the butter and continue blending until fully incorporated. Season with salt and pepper to taste. Keep warm.
Prepare the venison Pat the venison steaks dry and season with salt and freshly ground black pepper. Heat the olive oil in a skillet over medium-high heat. Sear the steaks 2-3 minutes on each side for medium- rare, or longer to your desired doneness.
Final assembly Spoon a generous portion of nettle purée onto each plate. Place the seared venison steaks on top. Arrange the roasted seasonal vegetables around the venison. Drizzle the juniper and foraged berry glaze over the venison and around the plate for a beautiful presentation. Garnish with a sprig of fresh herbs or edible flowers for added visual appeal.
An image generated by Midjourney for ChatGPT’s recipe 24 November 2023 | The Caterer | 35
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