Abrikozenmousse

Abrikozenmousse

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Servings 500 gram

Ingredients
  

  • 200 gram abrikozencoulis
  • 100 gram suiker
  • 15 gram bladgelatine
  • 300 ml slagroom
  • 1 stuks kaneelstokje of steranijs
  • Werkwijze

Instructions
 

  • Verwarm de abrikozencoulis met het kaneelstokje en week de gelatineblaadjes in water.
  • Los de geweekte gelatine op in de abrikozencoulis.
  • Laat de abrikozencoulis afkoelen tot dat hij hangend is.
  • Sla de slagroom met de suiker tot yoghurtdikte.
  • Maak familie met een klein beetje slagroom bij de abrikozencoulis.
  • Meng daarna de rest met elkaar en stort in glaasjes.
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Chimichurry

Chimichurry

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Servings 2.5 dl

Ingredients
  

  • 1 bunch parsley leaves
  • 0.5 bunch coriander leaves
  • 1 bunch oregano leaves
  • 4 cloves garlic
  • 1 dl olive oil
  • 4 tbsp water
  • 3 tbsp red wine vinegar
  • 2 pieces Cherry tomatoes
  • 1 tsp chili flakes
  • salt
  • pepper

Instructions
 

  • Puree the fresh herbs, garlic and chili flakes in a blender until smooth.
  • Dissolve the salt in the water, made slightly warm.
  • Add water, oil, vinegar and dried herbs and pepper. Also add the tomatoes.
  • Taste and adjust to taste if necessary. Leave for an hour until you use it.
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Duck sauce

 

Duck sauce

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Servings 0.4 liter

Ingredients
  

  • 75 g sunflower oil
  • 10 cloves garlic
  • 225 grams hoisin sauce
  • 75 grams sesame oil
  • 150 grams chicken stock or duck stock
  • soy sauce to taste

Instructions
 

  • Heat the sunflower oil in a saucepan over medium heat and fry the garlic for a few minutes.
  • Add the hoisin sauce, sesame oil and chicken stock. Bring to a boil, stir well and reduce to 2/3.
  • Season the sauce with soy sauce.
inspired by: Sausbijbel
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Mispelgelei

 

Mispelgelei

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Servings 1 liter

Ingredients
  

  • 1,6 kg zachte mispels
  • 400 g harde mispels
  • 2 stuks citroenen
  • 1 stuks zure appel
  • 500 g geleisuiker
  • 30 g sosa gelcrem

Instructions
 

  • Verwijder eventuele blaadjes en rotte stukjes aan de mispels (zacht en donkerbruin is de bedoeling, echt rot moet je verwijderen).
  • Snij de vrucht doormidden en leg ze in een grote pan.
  • Snij de citroenen en de appel in kwarten en voeg deze ook toe.
  • Giet er water bij, zoveel dat al het fruit onderstaat.
  • Breng het geheel aan de kook, zet het vuur lager en laat het met de deksel op de pan een uur zachtjes sudderen.
  • Om een mooie heldere gelei te krijgen, roer je niet teveel in de pan.
  • Zorg dat het water niet verdampt, voeg indien nodig wat extra water toe.
  • Giet de inhoud van de pan, met behulp van een zeef met een kaasdoek, in een andere pan.
  • Laat het sap rustig uitdruppelen; je kunt het fruit rustig roeren of uitdrukken, maar niet teveel.
  • Laat het geheel een nacht uitdruppelen.
  • Het resultaat is een heldere vloeistof.
  • Kook de volgende dag van het sap de gelei.
  • Meet af hoeveel sap je hebt.
  • Voeg per 1,25 L sap 500 g geleisuiker speciaal toe.
  • Heb je niet genoeg sap? Voeg dan water toe totdat je 1,25 L hebt.
  • Roer het geheel door, breng het goed aan de kook en laat het een minuut stevig doorkoken.
  • Schep de gelei in schone, hete jampotten en draai de deksel erop.
  • Laat het rustig afkoelen dan is de gelei minimaal een jaar houdbaar.
  • Voor het dikker maken van de gelei kun je 2 á 3% gelcrem van Sosa gebruiken.
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Eclairs a la violette

Eclairs a la violette

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Servings 15 eclairs

Ingredients
  

Crispy layer

  • 65 g butter
  • 85 g flour
  • 80 g sugar

Dough for puffs

  • 17 cl milk
  • 70 g butter
  • 1.5 tsp sugar
  • 0.5 tsp salt
  • 100 g flour
  • 3 pieces eggs

Custard

  • 5.5 dl milk
  • 40 g butter
  • 105 g egg yolk
  • 120 g sugar
  • 30 g flour
  • 35 g cornflour
  • 7 drops violet food coloring

Decoration

  • 200 g fondant violet
  • 75 g raspberry jam
  • 300 g clear glaze
  • 1 pinch violet food coloring

Instructions
 

Crispy layer

  • Mix all ingredients in a bowl. Knead until smooth and then put in the fridge for a while.
  • Then roll it out between two sheets of baking paper.

Dough for puffs

  • Prepare the choux pastry as in the recipe.
  • Place the dough in a piping bag with nozzle number 16.
  • Place a sheet of baking paper on a baking tray and pipe 10 cm long sticks on it. Keep enough distance so that they don't bump into each other while baking.
  • Place a rectangular piece of crispy layer on each bar.
  • Bake the éclairs at 180°C, 35 minutes. Occasionally open the oven to allow the moisture to escape.

Custard

  • Make the pastry cream according to the recipe and add the drops of food coloring. Let cool. Place the cream in a piping bag with nozzle No. 10.

Finishing and decoration

  • Use tip 6 to make three holes in the bottom of each éclair and pipe in the pastry cream.
  • Roll out the violet fondant between two sheets of baking paper and cut into rectangles of 10 x 2 cm.
  • Pipe a few drops of raspberry jam on the éclairs and place the fondant on top.
  • Cover with the clear glaze and optionally with silver sugar pearls.
Source: Le Gordon Bleu
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Fondant

Fondant

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Servings 550 grams

Ingredients
  

  • 400 grams granulated sugar
  • 40 grams white syrup
  • 1,3 dl water
  • sunflower oil

Instructions
 

  • Mix the sugar, the white syrup and the water and heat to 113°C.
  • Lightly grease a marble or stainless steel workbench with some sunflower oil.
  • Pour the sugar syrup mixture on this.
  • Spoon back and forth with a putty knife until the mass turns white.
  • Spoon the mixture into a container, moisten the top with some water and seal the container.
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Rode bieten marinade

 

Rode bieten marinade

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Ingredients
  

  • 20 cl donkere karamel
  • 5 g witte chocolade
  • 1 mespunt zout
  • 5 druppels citroensap
  • 1 el bietensap

Instructions
 

  • Maak de karamel van suiker en water.
  • laat een beetje afkoelen en voeg de witte chocolade toe, goed roeren.
  • voeg de overige smaaakmakers toe en het bietensap. Eventueel wat dikker maken met nog wat witte chocolade.
  • In deze marinade geroosterde bietenplakjes leggen.
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Orange macarons

 

Orange macarons

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Servings 40 macarons

Ingredients
  

orange cream

  • 200 grams cream
  • 6 grams dried lavender
  • 1 pc tonka bean grated
  • 10 grams pink pepper
  • 400 grams sugar
  • 170 grams butter cut into cubes
  • 80 grams white chocolate

macarons

  • 300 grams almond shavings or almond powder
  • 300 grams powdered sugar
  • 4 grams orange food coloring
  • 3 pieces oranges grater
  • 110 grams egg white at room temperature
  • 75 grams water
  • 300 grams sugar
  • 110 grams egg white

Instructions
 

orange cream

  • Heat the cream with the lavender, tonka bean and pink pepper to 90°C.
  • Let it infuse for half an hour.
  • Strain the cream and squeeze all the flavor out of the residue that remains.
  • Make caramel from the sugar.
  • Remove from the heat and deglaze the caramel in three steps with the lukewarm cream.
  • Add the butter and white chocolate and stir with a whisk until smooth.
  • Let cool completely.
  • Place in a piping bag and store at room temperature.

macarons

  • For the almond base, grind the almond slivers in a blender to a dry powder.
  • Add the powdered sugar in three steps.
  • Strain the mass through a sieve.
  • Then add the egg white that is at room temperature and mix to a thick batter.
  • Add the food coloring and the orange zest.
  • Boil the water and sugar in a clean saucepan over medium heat.
  • The sugar is boiled to 118°C. At 115°C you start turning the egg whites.
  • When the sugar is at the right temperature, let it fizz and pour it into the egg whites (medium speed).
  • When the mass has cooled back to 50°C, remove the meringue from the machine.
  • Add 1/3 of the meringue to the almond batter.
  • When the mixture is homogeneous, add the remaining meringue. The mass that is well mixed will show some toughness and will stick to the spatula.
  • Fill the piping bag with this (nozzle no. 9).
  • Pipe the macarons onto silicone mats with a diameter of 3 to 4 cm. Make sure that there is sufficient space between spraying.
  • Put the plates away in a dry place, so that the batter can form a thin skin (about half an hour to one hour).
  • Place the plates in the oven at 145°C.
  • After baking for 12 minutes, open the oven door for 5 seconds.
  • After a total baking time of 15 minutes, remove the plate from the oven and set it aside on a rack to cool gently.

Finish up

  • Make pairs of the same sizes of macarons, if they are slightly uneven.
  • Assemble the macarons by piping the ganache on 1 half and pressing them gently together.
  • Serve the macarons the same day or store them in the freezer. Then let them thaw slowly at room temperature.
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Pan-roasted monkfish tail with beurre rouge

 

Pan-roasted monkfish tail with beurre rouge

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Servings 4 persons

Ingredients
  

  • 1 bone-in monkfish tail section that is uniformly consistent in circumference trimmed, skin removed
  • Canola oil
  • Sea salt
  • 50 grams unsalted butter cut into ½-inch cubes
  • 2 cloves garlic skin on, lightly crushed
  • 3 sprigs thyme
  • Beurre rouge see recipe
  • Maldon sea salt
  • 4 sprigs chervil

Instructions
 

  • With the backbone on the monkfish facing up, gently truss the monkfish tail to create a consistent shape and density. Starting at the center of the tail, use the kitchen twine to make a truss and tie with a slipknot. Sever the twine with kitchen scissors or a paring knife. Make the second truss at the end of the tail. Place trusses between the center and the end trusses, so they are spaced evenly at approximately 1-inch intervals. Repeat this process for the other half of the monkfish tail.

to cook

  • Preheat the oven to 180ºC. Meanwhile, start the beurre rouge reduction.
  • Heat a cast-iron skillet over high heat and generously cover the bottom of the skillet with canola oil. Season the trussed monkfish with salt on both sides. Once the oil starts to smoke, add the monkfish, bone side up, to the pan to sear. After about 30 seconds, reduce the heat to medium-high. After 2 minutes, once the fish is well browned, use the fish spatula to rotate the fish on its edge, balancing it against the side of the skillet. After 1 minute, rotate the fish to brown the opposite edge, again balancing it against the side of the skillet.
  • Turn the heat down to low and transfer the monkfish to a cooling rack set over a sheet pan. Pour the oil from the skillet into a heat-safe bowl. Return the skillet to the stove and add a fresh layer of canola oil. Add 2/3 of the butter and return the fish, bone side down, to the skillet. Add the garlic and thyme onto the top of the fish. Add the remaining butter and return the heat to medium-high. Using a plating spoon, baste the monkfish with the butter for approximately 30 seconds, then place it in the oven.
  • pan-roasted monkfish tail with beurre rouge
  • Roast the fish in the oven until the monkfish is cooked through, 12 to 15 minutes. The fish is cooked when a thermometer inserted into the thickest part of the fish registers 57°C.
  • Remove the fish from the oven and baste a few more times. Transfer the fish to a cooling rack set over a sheet pan, spoon the butter evenly over the top of the fish, and let it rest for 10 minutes. While the fish rests, finish the beurre rouge.
  • With the monkfish backbone side down, remove the twine with kitchen scissors. Place the monkfish on a paper towel on the cutting board to drain. Use a chef’s knife to carve the monkfish tail along the bone, creating two long pieces of fish. Place each piece of fish, cut side down, on a paper towel to wick away additional moisture. Trim the ends of the fish and cut each piece in half.
  • Season with Maldon sea salt.
  • Spoon beurre rouge in the center of each serving dish and top with a piece of monkfish. Garnish with a sprig of chervil.
Source: Thomas Keller
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Red butter sauce

Red butter sauce

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Servings 4 persons

Ingredients
  

  • 3 Italian parsley stems
  • 3 sprigs thyme
  • 8 black peppercorns
  • 1 fresh bay leaf
  • 400 grams red wine
  • 125 grams port wine
  • 30 grams mushrooms thinly sliced
  • 50 grams shallot thinly sliced
  • 25 grams carrots peeled, thinly sliced
  • 150 grams unsalted butter cut into ½-inch cubes, cold
  • sea salt

Instructions
 

  • Make an herb sachet by placing the parsley stems, thyme, peppercorns, and bay leaf on top of a small square of cheesecloth. Fold the short sides of the square in toward the center, then roll into a sachet. Using kitchen scissors or a paring knife, cut a length of kitchen twine. Wrap the kitchen twine twice around one end of the sachet and twice around the other end, and tie a slipknot in the center.
  • Combine the wines, mushrooms, shallot, carrots, and sachet in a medium saucepot.
  • Simmer over medium-high heat until the liquid has reduced by half, about 20 minutes. Strain the reduction through a sieve into a small saucepot while squeezing the vegetables against the side of the medium saucepot with a plating spoon to release as much of the reduction as possible. Tip the vegetables into the sieve, and nish straining.
  • To complete the beurre rouge, simmer the reduction in the small saucepot over medium-high heat until large bubbles form and the consistency becomes more syrupy, lightly coating the bottom of the saucepot.
  • Reduce the heat to medium-low and begin adding cold butter one piece at a time, whisking constantly to maintain the emulsion. It is important that the sauce does not get too hot or simmer, as that would break the emulsion. Once the sauce is at the desired level of richness and intensity, turn off the heat, and season with salt.
Source: Thomas Keller
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