Risotto asparagus

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Ingredients

Instructions

  1. Place the butter, garlic and thyme in a pan set on medium heat . Add the rice and sweat until translucent. Pour the Martini and reduce. Add the asperagusg consommé progressively. Cook approximately 13 minutes. Remove and transfer the rice in a gastronomy container. Chill in the blast chiller and store in the refrigerator. Prior to serving, heat up with the chicken consommé. Incorporate the fresh butter and rectify the seasoning.
Asperges
  1. Peel and wash the asparagus. Remove the small leaves. Blanch in boiling salted water and roast in foamy butter. Cut into half and season with salt.
Shallots
  1. Wash the shallots and wrap in aluminum foil. Bake in the oven at 180°C during 30 minutes. Remove the skin and cut into half. Prior to serving heat up together with the asparagus.
Plating
  1. Proceed with the plating as shown on the picture. Decorate with 5 leaves of rocket and 3 shavings of parmesan.
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Roll of courgette with leek and carrots

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Ingredients

Instructions

  1. Heat 3 dl water in a pan. Cut slices of 3 mm thickness on the mandoline or with a knife. Marinate in oil and vinegar for 20 minutes. Cut the white of the leek in fine julienne, length about 5 cm. Put the rest of the leek in the water for the vegetable stock. Wash the carrots and clean them, also put the remaining in the water. Cut an onion in quarters and put into the stock, together with mace and laurel. Blanche the carrots for 8 minutes in the stock and put them into iced water. Put butter in a wide pan, a few spoons of butter and heat. When warm, put the leeks into the pan and let is stove under a piece of baking paper for 30 minutes. At the end, cover with a little sugar to caramelize. Put butter in a frypan together with garlic and thyme. Bake the carrots brown and crispy. Put aside. Take the slices courgette , dry with paper and blanche in the stock for a few minutes. Taken them out and cool down in iced water. Just before service: heat up the carrots in the frypan. Spread the slices courgette and put on them a carrot and some leek. Roll and serve. Set the sock aside and keep to use on another occasion.
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Lamb jus

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Ingredients

Liter

Instructions

    Preparation
    1. Cut the lamb meat into cubes, not too large, but equal in size. Heat the oil on medium heat. Sautéed the meat trimmings with the oil on medium heat. Complete the browning with the butter. Remove the meat from the pan. Peel, wash and cut all vegetables into mire poix. Crush the garlic cloves. Sautéed the vegetables int the same pan. Place back the meat and cover with the chicken stock. Season with salt. Reduce the liquid and pour additional stock. Reduce the liquid again and pour additional stock and cover the meat. Finally reduce the liquid until the desired texture and taste are reached. Strain and pour the liquid through a fine sieve. Store in a refrigerated place to cool. After cooling down freeze the jus for later use or use it directly.
    Finish
    1. Use as much jus as you need. Heat it up and reduce with pieces of fresh butter or olive oil until the desired thickness is reached. Keep it warm in the bain marie until service
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