1. Duck liver parfait with
smoked duck breast - Josh
Eggl0eton - See
» ingredients
» 1kg of duck liver 475ml of milk 100ml of water 1
garlic clove
» 2 shallots 2 bay leaves 6 sprigs of thyme 1 sprig
fresh rosemary 150ml of port 150ml of brandy 150ml of
Madeira
» 300g of butter 2 smoked duck breasts salt
white pepper
» olive oil
» Fine sieve
» Bain marie
» Thermometer
» Liquidiser
» 2 pint terrine mould
» Two days before serving, soak the duck livers in the milk and water with a good pinch of salt - this will help
to reduce any bitterness
» The day before serving, start making the terrine. Slice the shallots, crush the garlic and place both in a
wide pan with the fresh rosemary, sprigs of thyme, bay leaves, brandy, port and Madeira. Heat gently,
reducing down until you have approximately 100ml remaining and then pass through a fine sieve
» Slowly melt the butter in a small pan
» Drain the duck livers, rinse off then dry off and excess liquid. Using a high-powered liquidiser, place half of
the livers, half of the reduction and half of the butter in the liquidiser
» Blend the mix until very smooth, then pass through a fine sieve. Repeat again with the remaining duck
livers, reduction and butter
» Season well with salt and white pepper and taste a small amount of the mix to ensure that it is seasoned
correctly - note that it should be slightly over-seasoned as it will be served at room temperature
» Preheat the oven to 110°C/Gas mark ¼
» Line a 2 pint terrine mould with cling film that has been lightly oiled on both sides. Pour the mix in - it
should come just to the top
» Bake the terrine in a bain marie in the oven for 50 minutes. To check it is done, insert a temperature
probe - the parfait should be 63°C in the centre
» Once cooked, remove from the oven, allow to chill and then refrigerate overnight
» To serve, unmould the duck liver parfait, slice off the ends and discard. Slice off a 1cm thick slice and place
on a small slate or starter plate
» Slice the smoked duck breast on an angle and lay over the duck liver parfait. Serve with warm toast and
chutney
» - See more at: http
2. smoked Mackerel with
Pickled and Roasted Celeriac,
Beets, Mustard Cream, &
Malted Rye
» Smoked mackerel:
» 60g salt
» 40g granulated sugar
» 1/4 bunch dill, chopped
» 1 lg. (350 to 450g) mackerel, filleted
» olive oil
» oak chips
» Mix salt, sugar, and dill together; place cure in the bottom of
nonreactive tray or container; place mackerel fillets on salt,
flesh-side down; cover with a lid or plastic wrap; reserve in
refrigerator 24 hours; remove fillets; rinse in cold water 1 hour.
» Pat the mackerel dry with paper towels or a clean towel;
submerge in olive oil; reserve in refrigerator 24 hours.
» To smoke the mackerel, assemble 2 wire racks, a pan of oak
chips, a tray of ice, and a smoke box; lay the fillets skin-side
down on 1 wire rack; heat oak chips in a pan until smoking hot;
then set alight; allow chips to flame a minute; extinguish flame
by covering with a lid; quickly place the pan of smoking chips in
the bottom of the smoke box, followed by a second wire rack,
then the tray of ice, then the wire rack of mackerel; cover
immediately, closing tightly so no smoke escapes (aluminum foil
where the 2 boxes join together is very effective at sealing the
smoke box shut); smoke mackerel 45 minutes; remove mackerel;
place in fresh olive oil a further 24 hours.
3. » Rye starter:
» 120g rye flour
» 480ml boiling water
» Blitz rye flour and boiling water together to form a smooth paste;
cover; reserve at least 1 hour before using.
» Rye bread:
» 190ml water
» 40g roasted barley malt
» 600g rye flour
» 200g wholemeal flour
» 25g yeast
» 25g salt
» Mix 400g reserved rye starter and water together.
» Mix malt, rye and wholemeal flours together; rub yeast into flours;
add salt; combine with starter/water mixture; mix until smooth.
» Heat oven to 180°C. Line 2 loaf pans with parchment; oil sides.
» Divide dough into 2; place neatly in pans; smooth surface with wet
hands to even out; proof until nearly doubled; place in oven; cook 45
minutes or until inserted cake tester removes clean; cool; reserve.
» Mustard cream sauce:
» 50g whole grain mustard
» 150ml double cream
» 10ml lemon juice
» 20g caster sugar
» 10g Dijon mustard
» 2g salt Whisk ingredients together in a bowl until sauce coats the back
of a spoon; reserve.
» Beetroot puree:
» beets
» salt
» white wine vinegar
» ultra tex
» Heat oven to 180°C.
» Wrap beets in foil; bake until soft; remove from oven; peel; puree
beets until smooth.
» Weigh puree; add 2% salt, 7% white wine vinegar, and 2% ultra tex;
puree again; pass through a chinois; pour puree into vacuum-sealable
bag; remove air; seal; reserve in refrigerator.
» Roasted celeriac:
» celeriac, cut into 3 slices
» Preheat oven to 180°C.
» Wrap celeriac in foil; bake until just soft, but not
soggy; remove from oven; cool; cut into 3cm by
2cm rectangles; reserve in refrigerator.
» Pickled celeriac:
» 150g caster sugar
» 400ml white wine vinegar
» 100ml water
» celeriac, thinly sliced on mandoline
» Bring sugar, vinegar, and water to a boil in small
saucepan; remove from heat; set aside to cool; add
liquid and celeriac to vacuum-sealable plastic bag;
seal; reserve.
» Assembly:
» clarified butter
» Remove mackerel from oil; cut into desired
portions.
» Remove pickled celeriac from liquid; pat dry;
julienne.
» Just before service, tear bread into £1 coin sized
pieces; fry in clarified butter until crispy on the
outside and chewy in the center.
» Streak mustard sauce across plate; place roasted
celeriac on plate; top with mackerel and julienned
celeriac; dot beet puree on plate; scatter rye bread
around.
29. Sauté of Scottish Langoustine
Tails with Parmesan Gnocchi
and an Emulsion of Potato
and Truffle
30. Joel Robuchon au Dome,
Macau - Shaved foie gras
with warm potato salad by
myfoodtrail, via Flickr
» asparagus salad with cream
and vinegar Curtis collie
38. Romesco with Bellota
ham, vegetables and salad
» Romesco
» 10 tomatoes, scored with two incisions
» 4 bulbs of garlic
» 50g of roasted hazelnuts, peeled
» 50g of whole almonds, peeled
» 1 slice of white bread, crust removed
» 3 tbsp of sherry vinegar
» 100ml of olive oil
» 1 dash of truffle oil
» salt
» pepper
» To plate
» 200g of mixed salad leaves
» 16 slices of jamon Iberico de Belotta
» 3 large carrots, cut into ribbons
» 1 white radish, cut into ribbons
» 1 black radish, cut into ribbons
» 1 green radish, cut into ribbons
» olive oil
» salt
» pepper
» - See more at:
http://www.greatbritishchefs.com/recipes/romesco-
recipe-ham-vegetables-salad#sthash.DJOhu13a.dpuf
39. » Method
» Launch Cooking Mode What's this?
» 1.
» Preheat the oven to 190°C/gas mark 5. Place the tomatoes and bulbs of garlic on
a lightly oiled baking tray and roast until the tomatoes are well coloured and the
garlic bulbs are very soft (this should take approximately 30-35 minutes)
» 2.
» Allow the tomatoes and garlic to cool slightly before gently squeezing out the
seeds from each tomato. Squeeze the garlic cloves out of their skins. Place the
remaining pulp and skin from the tomatoes and the garlic cloves in a course sieve
and rub through with the back of a ladle
» 3.
» In a hot pan, toast the almonds until golden brown, stirring them continuously as
they toast
» 4.
» In a blender, pulse the bread with the toasted almonds and roasted hazelnuts
until fairly fine in texture. Add to the reserved tomato and garlic and mix well.
Finish the romesco by adding the sherry vinegar, truffle oil, olive oil. Season well
» 5.
» Dress all of the vegetables with a little olive oil and season lightly. Spread a little
of the romesco across each plate. Place the vegetable ribbons on top of the
sauce and finish each plate with 4 slices of ham and a handful of salad leaves
» - See more at: http://www.greatbritishchefs.com/recipes/romesco-recipe-ham-
vegetables-salad#sthash.DJOhu13a.dpuf
