Steak in Artichoke cream

We have shared this recipe earlier, I would like to share some of the presentation on brushing in this article with you.

You will need a nice brush in your kitchen, not only for brushing the marinade sauce on the roast chicken but also on decorating your plate to entertain your guest. You can either buy a simple barbeque brush(with the hair not the silicone brush) or a set of colour painting brush.

In this plate here you can see a line of black pepper, I just bring a tiny amount of water to boil and add in some sugar, when the texture become thick, turn off the heat, use your brush and dip in the sirup, gently brush on your plate and sprinkle the black pepper or chili powder, cinnamon powder depends on what you need and then carefully clean out the rest on the plate before you set other food onto the plate.

Fennel and cucumber stock gel with Fish and Danish oak smoked salt

I will not talk about how to cook this dish in this recipe, instead, I would like to discover the gelatin here. In the previous recipe we have seen the agar-agar based honey caviar, which has more chewy or if you like, crunchy texture, but in the gelatin based gel the texture is more elastic.

If we compare the melting point of gelatin based gel and agar-agar, the agar-agar is about 80ºC but the gelatin's melting point is only about 35ºC which makes it a perfect gel sauce which can melt in your mouth. With those information let's start to create our own recipes with the gel, instead of having a liquid sauce floating around your plate, why don't you make a transparent gel with a decorative herb leave inside?

When making the gelatin based gel, since the setting point is about 5ºC, if may not form a gel if your fridge is >5ºC, but we want the molecules in the gel to take their time to form so you can get a more firmed and well structured gel, leave it in the room temperature, when it cools, move to the fridge, then the frizzer.

Note:
There will be a slightly difference between products, therefore, having a good thermometer and a lots of patience are the keys to make a successful gel!

Grilled vegetable with pied bleu mushroom truffle cream

Ingredients:
-2g black truffle
-100g Clitocybe nuda (pied bleu)
-Fresh cream
-Guerande salt
-Zucchini
-Aubergine
-Bread
-EVOO (Extra virgin olive oil)

For chervil sauce:
-100g chervil leaves
-30g walnuts
-EVOO

It is about the season to have some mushroom, with any kind of mushroom you can find in the local market, try to eat it simple first, just fried them with EVOO and a pinch of good salt, find out the original taste of it then cook it with your spontaneous imagination.

Pan fried the mushroom with EVOO in gentle fire, you don't want it to get burned when making this kind of cream. Lid on until the steam cook it through. Slice the truffle and put the mushroom and truffle in the blender, blend it and slowly add in fresh cream until the blender can go smoothly. Add in a pinch of salt, depend on what do you want to use this cream, if for sauce, you might want it be s a bit more salty, if just for dipping sauce or tartine, adjust the amount of salt with your own preference.

Bring the water to boil in a small pot, cook the chervil for about 30 seconds then in the blender. In a pan, dry fried the walnuts until you can smell the fragrance. Add all ingredients in to the blender, and slowly add in the EVOO until the blender runs smoothly.

Brush the bread, zucchini and the aubergine with EVOO, when cooking one side, brush the other side at that time. Serve when it's warm, and have a bit of everything at the same time in your mouth, it doesn't taste vegetarian, did I mentioned this is a pure vegetarian dish?

Fried Cheese with Honey Caviar

Ingredients:
For Fried Cheese:
-Gouda Cheese
-Bread Crumbs (Freshly grounded)
-Egg
-Flour

For Honey Caviar
-60g Honey
-40g Water
-3g agar-agar powder
-A glass of oil

This honey caviar is a great way to entertain your guest on the table, with the chewy texture and high temperature resistance (up to 80ºC), it gives you more room to present your creativity.

First, prepare a real cold oil, leave it in the fridge until needed. Mix the honey, water and agar-agar powder, bring to boil until it forms small bubbles. Let the honey mixture cool down to about 50ºC, if lower, the mixture will became too thick.(If does, add a bit of water and heat it up again) Use syringe fill with the honey mixture and put in the cold oil drop by drop then let it cool for a minute. Take the honey caviar out and rinse well with cold water.

Cut gouda cheese in cubes or any shape you like, cover with flour then the beaten egg then the fresh grounded bread crumb. Fried until it's crispy but not melted.