124 CHEFS > 141 RECIPES
First published in 2015 by Chef Media Ltd Produced by Chef Media Ltd Chef Publishing Ltd Fs Building Dormer Road Thame Forum House, Stirling Road, Oxon Chichester, West Sussex PO19 7DN www.chefpublishing.com www.chefmedia.co.uk © Chef Publishing Media Ltd Ltd
The rights of the author have been asserted. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher.
ISBN:978-1-908202-20-8
Publisher Author Editor Photography
Peter Marshall Peter Marshall Shirley Marshall Peter Marshall peter@chefmedia.co.uk Various contributors Designer Philip Donnelly
This book is a limited edition.
This is no.
in a limited edition of
1000 numbered copies.
INTRODUCTION
When I began the journey of publishing Chef Magazine seven years ago, I had no idea of the journey I would be taken on. The only constant in our ever changing lives is that we need to eat – we eat with friends, eating brings families together, we celebrate by enjoying great tasty food, we agree world summits during a banquet – I have travelled to many countries around the world and, whether poor or wealthy, found coming together over a meal to be the only constant. I have watched Michel Roux create a banquet in Miami at the famous Versace mansion, I have travelled with Simon Hulston on a 747 whilst he prepared the menu he created for the olympics, witnessed a woman in Barbados catch fish with her bare hands and drink fresh milk from a coconut shell. I travelled with Raymond Blanc to the home of his parents and watched his amazing mother cook l’escargot – the best I have ever tasted. I have experienced the street markets in Bangkok, Paris, London, Brazil, South Africa, Beijing, New York and elsewhere, and marvelled at how, the same way throughout the world, we all smell the great ingredients we hope to buy, how I can witness the creative thought process of the person buying the river prawn in Bangkok or the amazing fruit in Rungis as they plan their next best dish around those ingredients. The greatest food, whoever and wherever you are, is cooked with love and creative flair, and both the home cook and the professional chef always hope to bring enjoyment to, and evoke all of the senses of, the diner, when preparing one of the essentials in life – food. Throughout its existence, Chef Magazine has featured chefs from all over the world – those at the top of their game, and those up and coming chefs who are striving for recognition.I have been very fortunate to eat some of their amazing food that maximises the flavours and textures of ingredients, sourced both locally and from afar, and I marvel at the dedication of these chefs. When you see the relief and happiness in the eyes of the creator of a dish – when diners say ‘amazing food’, ‘really tasty’ – you realise just how much the best chefs delight in exceeding their diners’ expectations. This book has been published to allow us to re-visit the eclectic mix of exciting recipes from some of the many wonderful chefs featured in the magazine to date – so please enjoy it, try cooking some of the amazing recipes and, above all, remember the pleasure you can bring, as a chef, to the people who you are creating such wonderful food for.
Peter Marshall Publisher, Chef Magazine
A Tom Aikins Yannick Alléno Andreas Antona Jason Atherton Kenny Atkinson
B Sat Bains Esben Holmboe Bang Sarah Barber Russell Bateman Heinz Beck Alistair Birt Galton Blackiston Raymond Blanc Benoit Blin Paul Bocuse Simon Boyle Claude Bosi Henry Brosi Jeremy Brown Martin Burge Aiden Byrne
C Michael Caines John Campbell Jonathan Cartwright
2
10 14 18 22 28
34 38 42 46 50 54 58 62 66 70 74 80 84 88 92 96
102 106 110
Jimmy Chamlong Martin Chiffers Daniel Clifford Richard Corrigan Régis Crépy
D Luke Dale-Roberts Hélène Darroze Steve Drake Thierry Dumouchel Beverley Dunkley
E Mark Edwards David Everitt-Matthias
F Andrew Fairlie Peter Fiori Jeremy Ford Frederick Forster Sarah Frankland Eric Frechon
G Pierre Gagnaire Daniel Galmiche Chris Galvin
114 118 122 128 132
140 144 148 154 158
Andre Garret David Girard Frédy Girardet Brett Graham Paul Wayne Gregory
H
164 168
176 182 186 192 196 200
206 210 216
220 226 230 234 238
Anna Hansen Matt Hay Paul Heathcote Jocelyn Herland Ruth Hinks Mark Hix Phil Howard Daniel Humm Rachel Humphrey Gary Hunter
244 250 254 258 262 266 270 274 278 282
Yoshinori Ishii
290
I J Margot Janse Mark Jordan
K Thomas Keller Paul Kelly Atul Kotcher
296 300
306 310 314
CONTENTS
L Nico Ladenis Eric Lanlard Arnaud Larher Alvin Leung Giorgio Locatelli James Lowe
M Thierry Marx Nobuyuki Matsuhisa Colin McGurran Jeremy McMillan Nuno Mendes Yasuhiro Mineno Ramon Morató Anton Mosimann
N Richard Neat Martin Nisbit
O Patrick O’Connell Jan Ostle Nathan Outlaw
320 324 328 332 336 340
346 350 354 362 366 370 374 378
384 388
394 398 402
P Anne-Sophie Pic David Pitchford
R Theo Randall Neil Rankin Shaun Rankin René Redzepi Gary Rhodes Massimo Riccioli Eric Ripert Jordi Roca Olivier Roellinger Simon Rogan Alain Roux Albert Roux Michel Roux Michel Roux jr
S Mark Sargeant Antony Scholtmeyer Germain Schwab Julie Sharp Richard Shepherd Adam Simmonds Clare Smyth
408 412
418 422 426 430 434 438 442 446 450 454 462 468 472 478
484 488 492 496 500 504 508
Vivek Singh Yolande Stanley Adam Stokes
T Nathan Thomas Phil Thompson Mark Tilling Ben Tish Tony Tobin Cyrus Todiwala
512 516 520
526 530 534 538 542 546
V
Jean-Georges Vongerichten 552
W Marcus Wareing Marco Pierre White Marc Wilkinson Alyn Williams John Williams Martin Wishart
558 562 566 570 574 578
70
PAU L BOCUSE
Image © © Roméo Balancourt
200
ERIC FRECHON
206
PIERRE GAGNAIRE
306
THOMAS KELLER
320
NICO LADENIS
R A M O N M O R ATÓ
6
SERVES
ENTREMETS 18CM IN DIAMETER AND 3.5CM DEEP
Pure balance
INGREDIENTS FLOURLESS CHOCOLATE AND APRICOT SPICED CAKE 20g cinnamon 10g cardamon 10g cloves 10g allspice 360g egg whites 100g sugar 140g egg yolks 350g Ocoa™ 70% dark chocolate couverture 170g butter 12g spice mix Sufficient quantity of semicandied apricot quarters SALTED CARAMEL 550g sugar 300g 35% fat whipping cream 50g 60 DE glucose syrup 4g fine salt 1 vanilla bean 1 soaked leaf gelatine 210g salted butter OCOA™ DISCS 420g milk 180g pasteurised egg yolks 60g sugar 70g inverted sugar 720g Ocoa™ 70% dark chocolate couverture 1,500g softly whipped cream
METHOD OCOA™ MOUSSE 420g milk 180g pasteurised egg yolks 60g sugar 70g inverted sugar 720g Ocoa™ 70% dark chocolate couverture 1.5kg softly whipped cream OCOA™ ICING 300g water 250g sugar 350g 44 DE glucose syrup 200g sweetened condensed milk 26g gelatine leaves 300g Ocoa™ 70% dark chocolate couverture
FLOURLESS CHOCOLATE AND APRICOT SPICED CAKE 1. Mix the spices together and whip with the egg whites and sugar. 2. Add the egg yolks without beating. 3. Add the Ocoa™ 70% dark chocolate coverture and butter. 4. Add 12g of the spice mix. 5. Make some discs of 16cm in diameter and top with the semi-candied apricot quarters. 6. Finish by baking at 180°C for approximately 10 minutes.
OCOA™ ICING 1. Bring the water, sugar and glucose syrup to the boil. 2. Add the sweetened condensed milk and gelatine leaves. 3. Pour over the 300g of Ocoa™ 70% dark chocolate couverture. ASSEMBLY 1. Prepare rings of 18x3.5cm deep. 2. Pour the chocolate mousse into the base of the tin and insert 2 chocolate sheets which have been topped with a spiral of salted caramel. 3. Top with the flourless chocolate cake. Store in the freezer. 4. Once frozen, ummould and glaze with the Ocoa™ icing. 5. Finish by decorating with chocolate sheets at the sides to suit your taste.
SALTED CARAMEL 1. Dry caramelise the sugar. 2. Deglaze with a mixture of the cream, glucose syrup, salt and vanilla bean. 3. Add the gelatine, chill to 50°C and add the butter when the caramel reaches around 30°C.
OCOA™ DISCS 1. Melt the Ocoa™ 70% dark couverture at approximately 45°C. 2. Pre-crystallise and spread a fine layer on guitar sheets. 3. Cut out discs of 16cm diameter before total crystallisation takes place. 4. Reserver for assembly. OCOA™ ICING
OCOA™ DISCS AND SALTED CARAMEL
OCOA™ MOUSSE 1. Make a custard with the milk, yolks, sugar and inverted sugar, heating to approximately 82 / 83°C. 2. Pour the custard over the Ocoa™ 70% dark chocolate couverture. 3. Emulsify everything properly and check
Chef Magazine / Issue 30 / August / 2013
376
4. 5.
that the temperature of the mixture is approximately 45°C. Add the softly whipped cream. Assemble the components immediately.
FLOURLESS CHOCOLATE AND APRICOT SPICED CAKE
OCOA™ MOUSSE
M
378
A N TO N MOSIMANN
442
ERIC RIPERT
ERIC RIPERT
SERVES
4
Seared langoustine,baby spinach and mache, shaved foie gras, white balsamic vinaigrette
INGREDIENTS
METHOD
WHITE BALSAMIC VINAIGRETTE 4 tbsp butter 2 tbsp white balsamic vinegar 2 tbsp sherry vinegar 3 tbsp extra virgin olive oil Fine sea salt and freshly ground pepper
VINAIGRETTE 1. Place the butter in a small pan and heat over a medium-high heat, whisking occasionally until golden brown. 2. Remove from the heat and pour the brown butter into a mixing bowl along with the white balsamic and sherry vinegar. 3. Season with salt and pepper and whisk in the extra virgin olive oil in a steady stream until fully incorporated.
LANGOUSTINES 1 tsp canola oil 8 langoustines, shells removed Fine sea salt and freshly ground white pepper Espelette pepper SPINACH, MACHE AND FOIE GRAS 113g baby spinach leaves 57g petite mache (micro greens) 113g high quality foie gras terrine 85g Perigord black truffle, julienned (optional)
LANGOUSTINES 1. Heat the canola oil in a nonstick pan over a medium-high heat. 2. Season the langoustines with salt, pepper and espelette pepper. 3. Sear the langoustines for about 1-2 minutes on each side. 4. Remove from the pan and slice the tails in half, crosswise. TO SERVE 1. Place a pile of spinach leaves down the middle of the plate and shingle four halves of the langoustine on top of the spinach. 2. Top with a few leaves of mache and, using a vegetable peeler, shave three to four slices of the foie gras terrine to garnish. 3. Sprinkle with Perigord black truffle (optional). 4. Drizzle the white balsamic vinaigrette over and around the salad and serve immediately.
Chef Magazine / Issue 18 / April / 2011
444
R
SIMON ROGAN
SERVES
6
Cod ‘yolk’, sage cream and pea shoots, salt and vinegar rice
INGREDIENTS
METHOD
COD MOUSSE 233g salted cod, rinsed 200g whipping cream 87g potato purée 1 leaf of gelatine
COD MOUSSE 1. Bloom the gelatine in cold water. Seal the cod in a bag at full pressure, cook in a water bath at 50°C for 15 minutes. Bring the cream to a boil and heat the potato purée. 2. Put everything hot into a blender, add the gelatine and blitz to a smooth consistency. Allow to cool, then pipe into hemispherical silicone moulds and freeze.
YOLK GEL 500ml vegetable stock 50g whipping cream 0.5g saffron 30g vege gel SAGE CREAM 250g sage oil 3 yolks 2 eggs 5g salt 5g sherry vinegar 7g Dijon mustard SALT AND VINEGAR RICE 100g wild rice Vinegar powder Salt Tapioca Maltodextrin GARNISH Green pea shoot Golden pea shoot Rape seed oil
YOLK GEL 1. Place the vegetable stock, cream and saffron in a pan and bring to a simmer, take off the heat and allow to cool. 2. When cool pass through a fine sieve, add the vege gel and return to the heat and bring to the boil while stirring. Keep warm. DIPPING THE YOLKS 1. Take the frozen cod mousse hemi spheres and push a cocktail stick into each one at an angle. 2. Ensuring the saffron gel is kept at 70°C, dip each hemi sphere into the gel twice, in succession and reserve in an ovenproof dish with the cocktail stick still in place, allow to defrost in a fridge. SAGE CREAM 1. Place the yolks, eggs, salt, vinegar and mustard in a Thermomix andblend together, slowly add the sage oil, while blending to make a sage mayonnaise. 2. Add this to a cream whipper and charge twice, place the whipper in a water bath at 50°C and reserve.
Chef Magazine / Issue 37 / September / 2014
460
SALT AND VINEGAR RICE 1. Heat vegetable oil to 220°C and fry the wild rice until it puffs, drain imnediately onto paper towel and allow to cool. 2. Put the puffed wild rice into a bowl and season with the vinegar powder and salt to taste. Add tapioca maltodextrin until you have the desired consistency. TO SERVE 1. Take the dish with the yolks in, cover with cling film and gently heat at 50°C in a hot cupboard. 2. Place a spoonful of salt and vinegar rice in a bowl, carefully place a cod yolk on top, twisting out the cocktail stick, garnish with the pea shoots. 3. Cover one side of the yolk where the cocktail stick was with the warm sage cream and finish with rape seed oil.
R
468
ALBERT ROUX
ALBERT ROUX
SERVES
4
Soufflé Suissesse A timeless Gavroche classic: rich yet light, and definitely indulgent.
INGREDIENTS
METHOD
45g butter 45g plain flour 500ml milk 5 egg yolks Salt and freshly ground white pepper 6 egg whites 600ml double cream 200g Gruyère or Emmental cheese, grated
1. 2.
3.
4.
5.
Heat the oven to 200°C/400°F/Gas 6. Melt the butter in a thick-based saucepan, whisk in the flour and cook, stirring continuously, for about 1 minute. Whisk in the milk and boil for 3 minutes, whisking all the time to prevent any lumps from forming. Beat in the yolks and remove from the heat; season with salt and pepper. Cover with a piece of buttered greaseproof paper to prevent a skin from forming. Whisk the egg whites with a pinch of salt until they form firm, not stiff, peaks. Add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites. Spoon the mixture into four well-buttered 8cm diameter tartlet moulds and place in the oven for 3 minutes, until the tops begin to turn golden.
TO SERVE 1. Season the cream with a little salt, warm it gently and pour into a gratin dish. 2. Turn the soufflés out into the cream, sprinkle the grated cheese over the soufflés, then return to the oven for 5 minutes. Serve immediately.
Yes Chef! Magazine / Issue 15 / September / 2013
470
R