Askthechef recipe confitte broccoli stalk

A nice recipe for an ingredient that would otherwise be thrown away. A Waste to Taste component.

Confitted broccoli stalk

Ingredients

3 broccoli stalks
100gclarified butter
1tbspvadouvan

Preparation method

  • Melt the butter, clarify and aromatise with the vadouvan.
  • Confit the stalks in the clarified butter until done as desired.
  • Slice the stalks and cut the slices to size with a cutter (the outer layer is full of unwanted fibre).

Serving suggestions

  • As a component in a composition with pork neck, leek and quinoa.
  • As a basic ingredient for a warm amuse-bouche with steamed mussels, raw broccoli stalks and crème.
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AskTheChef recipe Button mushrooms caramelised in lavender honey

The reason this is such a successful combination is chemical: the aroma molecules of the mushrooms are very similar to those of the lavender honey.

Ingredients

100gmushrooms
10gsunflower oil
50glavender honey

Preparation method

  • Bake the button mushrooms in the oil until golden brown.
  • Season to taste with salt and pepper.
  • Immediately add the lavender honey and allow to caramelise.

Serving suggestions

  • As an addition to either warm or cold dishes, such as cold smoked salmon or Ibérico ham.
  • As a component in a composition with tomato, aubergine, radish, or pork belly.

AskTheChef recipe Avocado wasabi spring rolls

A savoury evolution of the banana spring rolls we developed a few years ago. Avocado and crab make a fantastic combination and by using a technique in which we freeze avocado and crab together, these spring rolls are very reasonable to prepare. Serve as a snack or as part of a dish.

This recipe is perfect for a snack or appetizer 😀 If you have questions about this recipe or others or you just want to know more about cooking in general? Don’t hesitate to ask!

Ingredients

2 avocados
150gcrab meat (fresh, canned or frozen)
1tspwasabi powder
1 lemon
  filo pastry
  egg whites
  peanut oil for deep-frying
spring rolls

Preparation method

  • Slice the avocado and flatten between two layers of plastic foil. You can do this with a butcher’s mallet or a saucepan.
  • Lightly roll with a rolling stick or pin to ensure that the avocado is now of uniform thickness.
  • Transfer to a suitable plate and top with a thin layer of crab.
  • Cover with plastic foil and freeze.
  • Make the wasabi paste by gradually adding water to the powder until you have achieved the desired consistency.
  • Spread a very thin layer of wasabi paste onto the avocado side of the frozen sheet of avocado-crab mixture.
  • Cut the sheet of avocado-crab filling into small triangles (approx. 4 cm on each side).
  • Cut the filo pastry into long strokes (approx 4 cm width).
  • Spread with liquid egg white.
  • Roll up with the avocado-crab triangles and ensure that it sticks well.
  • Store in-between layers of plastic foil until ready to deep-fry.
  • Deep-fry the spring rolls in peanut oil at 180°C until golden brown and hot inside.

Serving suggestions

  • As a snack with tomato-chilli sauce.
  • As a snack with lemon mayonnaise.
  • As part of a starter or main course including fish, crustaceans or shellfish.

AskTheChef recipe glazed carrots

A variant on the classic glazing method. Here the carrots are prepared with stock and carrot juice to intensify the flavour.

Ingredients

20 carrots (bunched)
3dlcarrot juice
1.5dlchicken stock
25gbutter
1tbspflat-leaf parsley, very finely chopped

Preparation method

  • First, scrape the carrots so that you can use the scraps later for other recipes.
  • Turn the carrots and remove the unattractive parts of the foliage.
  • Blanch the carrots in carrot juice and chicken stock and keep them al dente and crunchy.
  • Strain off the remaining liquid and reduce the liquid until it has the consistency of treacle.
  • Mount with the butter and add the chopped parsley.

Serving suggestions

  • As part of a vegetable garnish with a fennel, celeriac, onion, celery or conical cabbage component.
  • Vary by flavouring the carrots with other ingredients, such as cardamom butter and tarragon.

AskTheChef recipe Broccoli purée with lemon and miso

Purée of broccoli stalks and florets with a refreshing touch of lemon and the salty flavour of miso. Something creative to surprise your guests 😀

Ingredients

1kgbroccoli
50glemon oil
50gbutter
40gmiso (optional)
20gsushi vinegar
  salt and white pepper

Preparation method

  • Boil the broccoli until tender (first the stalks, then the florets).
  • Drain thoroughly.
  • Blend the broccoli and butter in the blender for 10 minutes until smooth.
  • At all the spices and other ingredients

Serving suggestions

  • As a dip for nachos or various vegetable crisps.
  • As the basis for a foam or crèmeux.
  • As a component in a composition with spring onion, ginger, tuna or spinach.

AskTheChef recipe Tomato soup perfumed with cinnamon

This recipe will keep you warm during these cold days 😀

Serve your guests this tomato soup once and they will never want tomato soup any other way! The cinnamon highlights the flavours of tomato and basil, and is surprisingly at home in this savoury dish.

Ingredients:

2tbspolive oil
3 shallots, chopped
2clovesgarlic, chopped
150gbutton mushrooms, sliced
100gcelery, in pieces
100gleek, white, chopped
1000gtomatoes, sliced
3wholecinnamon sticks
15leavesbasil
1lvegetable stock / chicken stock                            
2dlcrème fraîche
2dlunsweetened whipping cream
Preparation method:

- Heat the olive oil in a large pan and fry the shallots,
 garlic, mushrooms, celery, and white part of the leek.
- Add the cinnamon sticks, basil and sliced tomato and 
simmer over low heat for 10 minutes.
- Add the vegetable stock and the crème fraîche and 
continue to simmer for another 20 minutes.
- Strain the soup through a sieve and season with 
freshly ground salt and pepper.
- Beat the cream until it has the consistency of yoghurt, 
and fold into the soup.

Serving suggestions:

- As a soup, garnished according to your preference.
- As an amuse-bouche, e.g. with a topping of celery espuma.