To keep you inspired in the kitchen, our friend, David Adjey has offered up these delicious gourmet meals to try - all in celebration of Spring.
Keep checking back as we will be adding more recipes throughout the year.
Banana Leaf Roasted Grouper with Tropical Salads
Serves 4
For the grouper
2 lb (1kg) grouper fillets, skin and all bones removed
1 package banana leaves
1 lemon, sliced as thinly as possible
1 lime, sliced as thinly as possible
8 allspice berries
8 sprigs cilantro
8 sprigs of thyme
4 sprigs of dill
1/4 cup (60 ml) olive oil
Coarse salt
Freshly ground black pepper
Method
Preheat oven to 450'F (230'C). Place a wire rack on a sheet pan.
Slice the grouper it to four 8 oz (250 g) portions. If you need to use a couple of smaller pieces to make up the weight, that's fine.
Cut each banana leaf in a 12 x 12 inch (30 x 30 cm) square and place it flat. In the center of the banana leaf place a few slices of lemon and lime. To this add 2 allspice berries, 2 sprigs of cilantro, 2 sprigs of thyme and 1 sprig of dill. Place the grouper on top and season with olive oil, salt and pepper. Fold the bottom and top of the banana leaf together and pinch one end. Tie with a scrap piece of banana leaf or string. From the open end push the grouper tight against the tied end. Pinch and tie the remaining end closed. Repeat with remaining portions. Transfer to the prepared sheet pan and roast on the middle rack of the oven until firm to the touch, about 10-12 minutes. Remove from the heat, rest for 3-4 minutes and serve.
For the yellow pepper salad
1 yellow pepper
1 poblano pepper
1 sweet potato, peeled and cut into 1/4 inch (0.5 cm) dice
1 cob of corn, niblets removed
1 jalapeño pepper, split, seeded and minced
Coarse salt
3 tbsp (45 ml) pink peppercorn vinaigrette
Method
Using a kitchen torch, carefully char mode the skin of the yellow pepper. Wipe the black skin off with paper towel and cut in half.
Discard the stem and seeds. Cut into 1/4 inch (0.5 cm) dice and transfer to a non-reactive bowl. Repeat with the poblano pepper and add to the bowl.
In a small saucepan over low heat sauté the diced sweet potato until soft and lightly colored. Add the corn niblets and continue to cook until the corn has turned bright yellow. Remove from the heat and transfer to the bowl with the yellow and poblano peppers. Season with jalapeño, salt and vinaigrette. Keep covered at room temperature until needed.
For the pink peppercorn vinaigrette
1/2 cup (125 ml) extra virgin olive oil
2 tbsp (30 ml) sherry vinegar
1 lime, juice only
2 tbsp (30 ml) pink peppercorn
Coarse salt
In a large non-reactive bowl, whisk all ingredients together until blended. Remove and store in a airtight container form up to 1 week.
For the potato salad
1 lb (500g) purple potatoes
Coarse salt as needed
2 tbsp (30 ml) pink peppercorn vinaigrette
Method
Peel the potatoes and cut into 1/4 inch (0.5 cm) slices. Place the, in a small saucepan and cover with cold water. Gently simmer until the potatoes slip off the tip of a pairing knife. Remove from the water, drain and cool completely. Transfer to a non-reactive bowl and season with salad and pink peppercorn vinaigrette. Keep covered at room temperature until needed.
For the pink grapefruit salad
2 pink grapefruits
7 1/2 oz (213 ml) can of hearts of palm
1 scallion, julienned
1 passion fruit, juice only
Coarse salt
2 tbsp (30 ml) vinaigrette
Method
Peel and section the grapefruits and place in a large non-reactive bowl. Cut the hearts of palm into 1/4 inch (0.5 cm) rounds and place in the bowl. Add the scallion and passion fruit juice and toss gently. Season with salt and vinaigrette. Keep covered at room temperature until needed.
Putting the plate together
Place 3 equal mounds of each of the 3 salads on 4 rectangular warm diner plates and garnish with the banana leaf grouper.
Enjoy!
Broiled Trout with Lobster Butter and Potato Salad
Serves 4
For the trout
4 whole trout, about 12 oz (350 g) each
1 tbsp (15 ml) grape seed oil
Coarse salt
Method
Preheat oven to 400'F (200'C).
Line a sheet pan with parchment paper. Remove both fillets from each trout and use fish-bone tweezers to remove the tiny pin bones from the middle of the fillets. Gently rub your index finger up and down the fillet to see if you've left any bones. Brush the fillets with the oil and season with salt and pepper.
Transfer to the prepared sheet pan and top each fillet with a slice of lobster compound butter. Bake until flesh is firm to the touch, about 5 minutes. Remove for the heat and keep arm until needed.
For the compound butter
1 lb (500 g) sweet butter, at room temperature
4 oz (100 g) lobster meat, roughly chopped
2 shallots, peeled and sliced thinly
1/2 bunch chervil
2 branches of tarragon
1 tbsp (15 ml) pink peppercorns
1 yellow pepper, roasted, skinned, seeded and chopped
Method
In a large non-reactive bowl mix all the ingredients together with a wooden spoon, being careful not to break up the lobster meat. It should have a rustic look. On a sheet of plastic wrap about 12-inches (30 cm) long mound the butter evenly so that it runs across the width of the plastic wrap. Fold the plastic over the butter to completely cover it. Use your thumb to evenly distribute the butter along the length of the wrap, leaving about 2-inches (5 cm) on each end. Twist at both ends in opposite directions until all the air gaps are replaced with butter. The each end while still keeping a tube-like shape. Refrigerate until needed.
For the potato salad
1 lb (500 g) fingerling potatoes
4 slices smoky bacon, julienne
1 dill pickle, minced
1 red onion, peeled and minced
2 tbsp (30 ml) Creole mustard
1 tbsp (15 ml) store-bought mayonnaise
1 tsp (5 ml) honey
1/2 cup (125 ml) dill fronds, loosely packed
Coarse salt
Method
Submerge the potatoes in cold water in a medium stockpot. Bring to a boil and cook until the potatoes slip off the end of a paring knife, about 10-12 minutes depending on the size of the potatoes. Remove from the heat and drain. Cool until you can handle them comfortable and slice into 1/4-inch (0.5 cm) rounds. Place in a large bowl and reserve.
In a large frying pan over low heat sauté the bacon until just crisp, about 15 minutes. Remove from the heat and drain off excess fat. Pour the bacon over the sliced potatoes, add the minced pickle and red onion and mix with a wooden spoon. Add the mustard, mayonnaise and honey and mix gently to incorporate. Add the dill fronds and season with salt and pepper. Keep covered at room temperature until ready to serve.
For the white asparagus
1 lb (500 g) white asparagus
2 cups (500 ml) whole milk
2 cups (500 ml) vegetable stock
2 tbsp (30 ml) sweet butter
Coarse salt
Method
Holding the tip of the asparagus with your fingers, gently peel down the stalk. Rotate the spear and continue until all the skin has been removed. Trim into 3-inch (7.5 cm) spears, transfer to a large stockpot and cover with the milk and stock. Bring to a simmer and cook uncovered until the asparagus is just beginning to soften, about 3 minutes. Remove from the heat, drain and transfer to a small bowl with butter and salt. Reserve and keep warm.
For the vegetable stock
1 onion, peeled and sliced
1 leek, washed and chopped
1 rib of celery, chopped
1 tsp (5 ml) corn oil
1 tomato, chopped
1 clove of garlic, peeled and chopped
4 cups (1 L) cold water
1 bay leaf
1/2 tsp (2.5 ml) black peppercorns, cracked
Method
In a large stockpot over medium heat sweat the onion, leek, celery and carrot in oil for 5 minutes. Add the tomatoes and garlic and continue to cook for 3 minutes. Add the water and spices.
Bring to a simmer and continue to cook for 40 minutes remove from the heat, strain and cool completely. Store covered in the refrigerator.
For the lobster sauce
2 lb (1 kg) lobster shells
1 tbsp (15 ml) corn oil
1 medium onion, peeled and chopped
1 large carrot, peeled and chopped
2 ribs celery, chopped
2 tbsp (30 ml) tomato paste
1 large tomato, chopped with skin on
2 cloves garlic, peeled and chopped
4 sprigs thyme
2 sprigs tarragon
1/4 cup (60 ml) brandy
1 cup (250 ml) white wine
4 cups (1 L) 35% whipping cream
Coarse salt
Pinch of cayenne
Method
Preheat oven to 300'F (150'C).
Wash the lobster shells in cold water to remove any debris. Transfer to a sheet pan and roast on the middle rack of the oven until the shells turn soft pink, about 30 minutes. Remove from the heat, transfer to a food processor fitted with a metal blade and pulse until the shells are coarsely chopped.
Remove and reserve.
In a large saucepan over medium heat sauté the shells in the corn oil until fragrant, about 4-5 minutes.
Add the onion, carrot and celery and continue to sauté until lightly caramelized, about 8 minutes. Add the tomato paste and cook until well coated. Add the chopped tomato, garlic, thyme and tarragon and continue to cook while stirring constantly.
Carefully deglaze with the brandy and white wine allowing to ignite and burn off the alcohol. After the flames have subsided add the cream and continue to cook over low heat until the sauce has reduced by half. Remove from the heat and pass through a fine mesh strainer 2-3 times. Transfer to a small saucepan and keep warm over low heat. Season with salt and cayenne pepper and keep war until needed.
For the lobster fingers
3 oz (75 g) lobster tail, knuckle and claw meat
1/4 lb (125 g) raw tiger shrimp, peeled and deveined
1 tsp (5 ml) sweet butter
1 tbsp (15 ml) minced yellow pepper
1 tbsp (15 ml) poblano pepper
1 scallion, minced
1 tbsp (15 ml) all-purpose flour
1 cup (250 ml) 35 % whipping cream
2-3 sprigs cilantro, stems removed and leaves chiffonade
8 lobster legs, washed and trimmed
2 tbsp (15 ml) cornstarch
1 cup (250 ml) tempura batter
2-3 cups panko breadcrumbs
Method
Cut the lobster meat into 1/2-inch (1 cm) chunks. Place in a large non-reactive bowl.
In a food processor fitted with a metal blade, pulse the shrimp until puréed. Add to the bowl of lobster then cover and refrigerate.
Melt the butter in a small sauté pan over medium heat. Add the yellow pepper, poblano pepper and scallion and sweat without coloring, about 2-3 minutes. Add the flour and stir until well coated. Add the whipping cream and cook until all the liquid has evaporated, about 8 minutes. Remove from the heat and let cool completely. Add the cream mixture and cilantro to the bowl containing the lobster and gently mix to combine. Dust the meat end of the lobster leg in cornstarch and gently dip your fingers in cornstarch. Wrap 1 oz (25 g) of lobsters mixture around the leg. Use your starch-covered fingers to press the mixture firmly into an egg shape around the leg. Continue until all the fingers are completed.
Fry until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
Keep warm until ready to serve.
Putting the plate together
Spoon some of the potato salad in the center of 4 warm dinner plates place 2 trout fillets on top and garnish with white asparagus spears. Pool some of the lobster sauce to the side and garnish with a lobster finger.
Enjoy!
Crab Stuffed Shrimp with Wilted Chickery and Kick Ass Tartar Sauce
Serves 4
For the shrimp
16 extra-large black tiger shrimp, about 2 oz (50 g) each
Coarse salt
Freshly ground black pepper
2 cups (500 ml) spoon bread stuffing, crumbled
2 tbsp (30 ml) sweet butter
Method
Preheat oven to 375'F (190'C)
Place a wire rack on a sheet pan. Peel the shrimp, keeping the tails intact and saving the remaining shells for stock. Butterfly the shrimp and remove the intestinal tract. Season with salt and pepper and place 1 tbsp (15 ml) of spoon bread stuffing in the center of each shrimp tail. Drizzle with butter, transfer to the prepared sheet pan and broil until the stuffing is golden brown, about 3-4 minutes. Rest in a warm place until needed.
For the spoon bread stuffing
1 cup (250 ml) quick-cooking grits
2 tbsp (30 ml) sweet butter
3/4 cup (175 ml) 2% milk
3/4 cup (175 ml) white cornmeal
3/4 tsp (3.5 ml) salt
3 eggs, separated
12 oysters, shucked and chopped
1 ear sweet corn, blanched and niblets removed
2 sprigs tarragon, stems removed
Coarse salt
Freshly ground black pepper
Method
Preheat oven to 375'F (190'C)
Combine the quick-cooking grits, butter and milk in a heavy-bottomed saucepan and slowly bring to the boiling point, stirring constantly. Add the cornmeal all at once. Remove from the heat and beat well then let cool. Beat in the salt and the 3 egg yolks. Stir in the oysters, corn niblets and tarragon. Season with salt and pepper. Beat the egg whites until stiff peaks and fold into the batter. Pour into a 9-inch (2.5 L) square non-stick pan and bake until puffed and just brown, about 20 minutes. Remove and keep warm until needed
For the kick-ass tartar sauce
1 cup (250 ml) store-bought mayonnaise
1 tsp (5 ml) smoked paprika
1 jalapeño pepper, seeded and minced
8 sprigs cilantro, stems removed and chiffonade
2 sprigs dill, stems removed
2 scallions, minced
1 tbsp (15 ml) capers, minced
1 lemon, zest only
Method
In a large non-reactive bowl mix all the ingredients together until incorporated. Adjust seasoning with salt and pepper.
Cover and refrigerate until needed.
For the wilted chicory
4-5 cloves garlic, peeled and sliced as thinly as possible
2 shallots, peeled and sliced as thinly as possible
2 tbsp (30 ml) olive oil
4 cups (1 L) chicory, washed and cut into 1-inch (2.5 cm) length
1/2 tsp (2.5 ml) crushed chillies
1 cup (250 ml) shellfish stock
Coarse salt
Sweet butter
Method
In a large sauté pan over medium heat, sauté the garlic until translucent, about 2 minutes. Add the chicory and chillies and continue to cook. Deglaze with shellfish stock and reduce until dry, about 3-4 minutes. Season with salt and butter.
Keep warm until needed.
For the shellfish stock
1/2 lb (250 g) shellfish shells (lobster, crab or shrimp)
1/2 tbsp (7.5 ml) corn oil
1 leek, washed and chopped
1 rib of celery, chopped
1 medium carrot, peeled and chopped
1/2 tbsp (7.5 ml) tomato paste
1 bay leaf
1/2 tsp (2.5 ml) black peppercorns, crushed
1/8 cup (30 ml) vermouth
4 cups (1 L) cold water
Method
In a large stockpot over medium heat sauté the shells in oil for 3-5 minutes. Add the leek, celery and carrot and continue to cook 3 minutes. Add the tomato paste and spices and cook until vegetables are well coated, about 3 minutes. Add the vermouth and water. Bring to a simmer and cook for 20 minutes. Remove from the heat, strain and allow to cool uncovered completely.
Store covered in the refrigerator until needed.
Putting the plate together
Spoon some of the wilted chicory in the center of 4 warm dinner plates and top with 4 stuffed shrimp. Garnish it's some kick-ass tarter sauce on the side.
Enjoy.
Lemon Rubbed Stripped Bass with Olive Tortellini and Tomato Confit
Serves 4
For the stripped bass
2 lb (2kg) stripped bass fillets, scales removed
1 tbsp (15 ml) olive oil
2 tbsp (15 ml) lemon rub
Coarse salt
Method
Place the stripped bass skin side down on a clean work surface. Run your knife down the center of the fillet, from head to tail. Flip the fillets over and score the skin in a cross-hatched pattern in 1/2 inch (1 cm) intervals. Brush with olive oil and sear, skin side down, in a nonstick pan over medium-high heat. Sauté until the skin is crispy and golden brown, about 2 minutes. Flip and remove the pan from the heat, the residual heat left in the pan should finish cooking the fish. Rest the fillets for 3-4 minutes before serving.
For the lemon rub
6 lemons, zest only
2 cloves garlic, peeled
4 sprigs thyme, stems removed
2 scallions, washed and chopped
1/4 cup (60 ml) olive oil
Method
In a food processor fitted with a metal blade pulse all the ingredients into a smooth paste. Keep covered in the refrigerator until needed.
For the olive tortellini
1 1/4 cups (310 ml) unbleached flour, plus additional for dusting the pasta dough
1 1/4 cups (310 ml) semolina flour
4 large eggs
1 tsp (5 ml) olive oil
2 tbsp (30 ml) water
6 oz (150 g) cured black olives, pits removed
1/2 cup (125 ml) Parmesan cheese, grated
1/4 cup (60 ml) sun-dried tomatoes
2 tbsp (30 ml) olive oil
2 sprigs flat-leaf parsley, stems removed and chopped
1 clove garlic, peeled and minced
1 lemon, zest only
2 tbsp (30 ml) sweet butter
Coarse salt
Freshly ground black pepper
Method
In a food processor fitted with a metal blade, pulse the flour for 30 seconds to combine. Whisk the eggs and the 1 tsp (5ml) of olive oil together in a small bowl. With the machine running, pour the egg mixture through the feed tube then add the water just until the dough comes together into a mass, about 45 seconds. Check the consistency of the dough and adjust if needed. Process the dough for another 45 seconds and transfer to a lightly floured work surface. Knead the dough until smooth and resilient, about 7-10 minutes. Wrap the dough in plastic wrap and allow to rest.
Set the rollers on the pasta machine to their widest setting and place a bowl of flour nearby. Cut the dough into 4 equal portions and work with 1 portion at a time.
Pat the dough to form a thick oblong form and run it through the machine. Fold the dough into thirds and repeat until the dough has straight, even sides about the width of the rollers.
Dust with flour as needed. Continue to roll, reducing the width of the rollers until the dough has passed through the second-to-last setting and is about 1/16 of a inch (1.5 mm) in thickness.
Lay the pasta sheets on a lightly floured work surfaced. Repeat the procedure with the remaining dough.
Dust a sheet pan with flour.
In a food processor fitted with a metal blade, pulse the olives, Parmesan, sun-dried tomatoes, 2 tbsp (30 ml) olive oil, parsley, garlic, lemon zest and butter until smooth, about 45 seconds. Season with salt and freshly ground black pepper to taste.
Remove and keep covered at room temperature until needed.
Use a 2-inch (5 cm) cutter to stamp out as many circles as you can from half the pasta. Loosely cover the other half with plastic wrap to prevent it from drying out.
Drop about 1/2 tsp (2.5 ml) of filling in the center of each round. Fold the dough over to make a semicircle. Firmly press the edges to seal them, taking care to press out any air that may be trapped inside. Bring the pointed ends of each semicircle toward you. The cut edge of the semicircle should naturally fold up. Slightly overlap the ends and pinch to seal. Put on the prepared sheet pan.
Continue with the rest of the pasta and filling.
Cook the tortellini in a large pot of boiling salted water until just done, about 7 minutes. Drain and toss with butter.
Keep warm until needed.
For the basil
4 cups (1 L) basil leaves
Canola oil for deep-frying
Coarse salt
Method
Preheat deep-fryer to 375'F (190' C).
Wash and drain the basil leaves 4-5 times to remove all the sand.
Transfer to a salad spinner and spin until completely dry. Sprinkle into the deep- fryer and cook until translucent green and crisp. Remove with a wire strainer and drain on paper towels.
Season with salt and keep warm until needed.
For the tomato confit
16 Roma tomatoes
2 cups (500 ml) olive oil
1 tbsp (15 ml) coriander seeds
1 tsp (5 ml) fennel seeds
4-5 cloves garlic, peeled and smashed
2-3 sprigs thyme
Coarse salt
Freshly ground black pepper
Method
Preheat oven to 350'F (190'C). Prepare a bowl of ice water.
Using a pairing knife score the tomatoes with a small cross on the bottom. Gently remove the core and plunge into boiling water for 15 seconds. Remove and transfer to the ice water to stop the cooking process. Carefully remove the skin and discard.
Place the tomatoes and the remaining ingredients into a small ovenproof baking dish. Transfer to the middle rack of the oven and bake for 25 minutes. Remove from the heat, discard the garlic and thyme and keep warm until needed.
Putting the plate together
Spoon some of the tomato confit and an equal amount of the tortellini in the center of 4 warm dinner bowls. Place a stripped bass fillet on top and garnish with crispy basil leaves
Enjoy.
Mexican Spiced Swordfish with Pineapple Salsa
Serves 4
For the swordfish
2 lb (1 kg) center-cut swordfish
1/2 cup (125 ml) annatto seed rub
Coarse salt
Method
Slice the swordfish into 8 pieces, about 1/4 inch (0.5 cm) thick. Use your hands to rub the annatto seed rub into the swordfish and season lightly with salt. In a large cast iron frying pan over high heat sear the swordfish until a light char appears, about 30 seconds per side. Remove from the heat and keep warm until needed.
For the annatto seed rub
1/4 cup (60 ml) achiote paste
4 limes, juice only
1/2 cup (125 ml) corn oil
Coarse salt
Place all the ingredients in a stainless steel bowl and mix with a wire whisk until smooth. Cover and refrigerate until needed.
For the pineapple salsa
1/2 pineapple, peeled
1/4 cup (60 ml) corn oil
4 scallions, washed and roots removed
1 jalapeño pepper, stem and seeds removed
5-6 sprigs cilantro, washed and stems removed
2 limes , juice and zest
Coarse salt
Freshly ground black pepper
Slice the pineapple into 1/4 inch (0.5 cm) slices. Use your hands to gently rub the slices with 1 tsp (5 ml) of corn oil and char or grill in a hot pan until soft to the touch, about 1 minute per side. Remove from the heat and cut into 1/4 inch (0.5 cm) dice. Pace in a nonnegative bowl .
Mince the scallions and jalapeño and add to the bowl. Add remaining corn oil, cilantro and lime juice and zest. Season with salt and pepper and keep covered at room temperature until needed.
For the plantain chips
2-3 green plantains
Vegetable oil for frying
Coarse salt
Preheat deep-fryer to 375'F (190'C). With a pairing knife, trim the top and bottom of the plantain. Use your finger to carefully peel the skin away from the plantain. Slice on the thinnest setting on a Japanese mandoline. Drop the plantain slices one by one into the deep-fryer and cook until crisp and bright yellow in colour, about 2 minutes.
Remove and transfer onto paper towels. Season with salt and keep warm until needed.
Putting the plate together
Place a slice of swordfish in the center of 4 warm dinner plates. Spoon some of the pineapple salsa and place another piece of swordfish on top. Garnish with plantain chips.
Enjoy.
Roasted Lamb Rack with Spring Vegetables and Parsley Root Spaetzle
Servs 4
For the lamb rack
2 racks of lamb, about 20 oz (600 g) each
Coarse salt
Freshly ground black pepper
2 tbsp (30 ml) olive oil
Method
Preheat oven to 375'F (180'C). Place a wire rack over a sheet pan.
Trim the meat between the rib bones and cut the racks in half. Season with salt and pepper then drizzle with olive oil.
In a large cast iron frying pan sear the lam racks on all sides until golden brown, about 8-10 minutes. Remove from the pan and roast in the middle rack of the oven until the desired doneness is reached, about 12-15 minutes. Remove from the heat and rest in a warm place until I needed.
For the squash
2 small acorn squash
2 tbsp (30 ml) sweet butter, melted
1 tsp (5 ml) brown sugar
2 sticks cinnamon, crushed
2 pieces star anise, crushed
4 pods green cardamom, crushed
4 cloves, crushed
Coarse salt
Freshly ground white pepper
Method
Preheat oven to 325'F (160'C). Use a vegetable peeler to stripe the acorn squashes on their raised ridges. Trip the top and bottom and cut in half horizontally. Use a spoon to remove all the seeds from the center of the rings.
Place the squash rings in an ovenproof baking dish. Brush with melted butter and sprinkle with brown sugar. Distribute the crushed spices equally it the center of each squash ring. Season with salt and pepper, cover and bake until bright yellow and soft to the touch, about 20 minutes.
Remove and keep warm until needed
For the spring vegetables
1/4 lb (375 g) assorted spring vegetables (carrots, haricots verbs, green and white asparagus, etc)
2 tbsp (30 ml) sweet butter
Coarse salt
Method
Prepare a bowl of ice water. Wash and trim the vegetables then blanch in a large pot of boiling salted water and shock in ice water. Drain and warm in a small saucepan over low heat with butter and salt. Keep warm until needed.
For the parsley root spaetzle
2-3 parsley roots, peeled and chopped
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) salt
6 large eggs
2 tbsp (30 ml) sweet butter
Coarse salt
Freshly ground black pepper
Method
In a small saucepan over medium heat, bring the parsnips to a boil in enough water to cover completely. Cook until parsnips begin to disintegrate, about 15 minutes. Remove from the heat and let cool slightly. Blend the parsnips and 1 cup (250 ml) of the cooking liquid in a food processor fitted with a metal blade until smooth. Remove, cool and reserve.
In a large mixing bowl, combine the flour and salt and make a well in the center. In a small mixing bowl whisk the egg and parsley root purée together and pour into the well. Use a wooden spoon to begin stirring the mixture, incorporating a little flour each time your stir until you have a thick, wet and doughy mixture. Continue working the dough, lifting it up as you stir to incorporate as much air as possible. It should be thick enough to cling to the spoon then drop off.
Transfer the spaetzle mix to a plastic squeeze bottle and drop in batches into salted boiling water. When the spaetzle rise to the surface, give them a gentle stir and cook for about 20 seconds. Drain in a colander before tossing with butter, salt and pepper. Serve immediately.
For the sun-dried cherry sauce
1 tbsp (15 ml) granulated sugar
2 tbsp ( 30 ml) raspberry vinegar
1/2 cup (125 ml) cognac
2 cups (500 ml) veal demi-glace
1/2 cup (125 ml) sun-dried cherries
1 orange, zest only
Method
In a small saucepan over medium heat, melt the sugar until light amber, about 2-3 minutes. Stop the browning by removing the pan from the heat and adding the vinegar. Return to the heat and deglaze with cognac. Add the demi- glace, cherries and orange zest. Cook and reduce slightly, about 15 minutes. Adjust the sweet- sour balance according to taste. Remove from the heat and keep warm until needed.
For the veal demi- glace
2.5 lb (1.1kg) veal bones
1 tbsp (15 ml) corn oil
6 cups (2 L) cold water
1 cups (250 ml) red wine
1 large carrot, peeled and chopped
1 large leek, washed and chopped
2 ribs of celery, chopped
1/8 cup (30 ml) tomato paste
1 sprig of thyme
2 sprigs of parsley
1 bay leaf
1 tsp of black peppercorns
1/2 tsp coarse salt
Method
Preheat oven to 325'F (160'C). Rinse the bones
Rinse the bones in cold water to remove debris and transfer to a large roasting pan. Drizzle with oil and roast until golden brown, about 45 minutes. Remove roasting pan from the oven and place on the stove. Add remaining ingredients except water scrape Alan to dislodge the caramelization, approximately 20 minutes, making sure the tomato paste is dry but not burnt.
Remove from the heat and transfer to the stockpot. Add the water and bring a simmer. Cook 4-5 hours.
Remove from heat, strain and reduce until only 2 cups needed for the recipe remain. Allow to cool and reserve for further use.
Putting the plate together
Place the squash ring in the center of 4 warm dinner plates and fill with equal amounts of parsley root spaetzle and spring vegetables.
On a clean work surface carve the lamb racks into 4 double-cut chops and place 2 chops on each filled squash ring. Finish with the sun-dried cherry sauce
Enjoy.
Roasted Pork Loin with Korean Style Barbeque Sauce and Kimchi
Serves 4
For the pork loin
28 oz (825 g) pork loin, centre-cut
2 tbsp (30 ml) sesame oil
Coarse salt
1 1/2 cup (375 ml) Korean barbecue sauce
Method
Preheat oven to 350'F (180'C) and place a wire rack over a sheet pan.
Pat the pork loin dry with a kitchen towel. Drizzle with the sesame oil and rub with your hands until evenly coated. Season with salt and sear over high heat in a cast iron frying pan until caramelized on all sides. Remove from the heat and transfer to the prepared sheet pan. Generously baste with barbecue sauce and roast on the middle rack of the oven. Baste every 5 minutes until pork loin is firm to the touch, about 25 minutes. Remove from the heat and rest in a warm place until needed.
For the kimchi
2 Chinese cabbages
1 cup (250 ml) coarse salt
5-10 spring onions, chopped very small
4 cloves garlic, peeled and crushed
2 oz (50 g) ginger, peeled and crushed
1/4 cup (60 ml) Korean chili powder
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) Korean kochujang paste
Method
Rinse the cabbages, then quarter lengthwise and discard the stems. Chop the cabbages laterally into 1 inch (2.5 cm) squares. Place the cabbages in a clean plastic bag, or equivalent and sprinkle salt over each layer. This will create a brine solution with the cabbage juice. To ensure the cabbage is properly salted, sprinkle salt onto your wet hands then rub into the cabbage pieces. Press the leaves in your hands to squeeze out as much water as possible. Once finished, tie up the bag and set aside for 5-6 hours. Check after 3 hours, stirring if necessary.
Take the cabbage out of the salt solution and rinse it if necessary. It should be a lot softer than before. Again, remove any surplus water. Place the cabbage in a sealable plastic container. Add the spring onions, garlic, ginger, chili powder, sugar and kochujang paste and run into the leaves as you did the salt. If the color doesn't seem dark enough add a little more chili powder. It's a good idea to wear gloves while doing this. Refrigerate in the container for 3 days. When ready, the kimchi should be soft in consistency, but not to mushy. There should be some residual crunch left. Refrigerate in the covered container for up to 1 month.
For the Korean barbecue sauce
1 oz (25 g) ginger, peeled and minced
4 scallions, trimmed and minced
1 tbsp (15 ml) sesame seeds, toasted
1/2 cup (125 ml) dark soy sauce
1/4 cup (60 ml) rice wine vinegar
1 tbsp (15 ml) sesame oil
1 cup (250 ml) ketchup
2 tbsp (30 ml) Korean kochujang paste
Method
In a small saucepan over medium heat sauté the ginger and scallions until fragrant, about 2 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until thick, about 8-10 minutes. Remove from heat and reserve until needed.
For the daikon noodles
1 large daikon, washed and peeled
4-5 scallions, washed and julienned
2 oz (50 g) ginger, peeled and julienned
2 tbsp (30 ml) mirin
1 tbsp (15 ml) rice wine vinegar
1 tbsp (15 ml) sesame oil
Method
Use a Japanese mandoline fitted with the 1/4 inch (0.5 cm) cutting blades to cut the daikon into long noodle-like strips. Place in a large non reactive bowl and toss with the remaining ingredients.
Serve immediately.
Putting the plate together
On a clean work surface carve the pork loin into 4 equal portions and place on 4 warm plates. Spoon Korean barbecue sauce overtop and serve small dished of the kimchi and daikon noodles on the side.
Enjoy.
Salt Crusted Poussin with Tuscan Bread Salad and Garlic Rapini
Serves 4
4 poussin, about 12 oz (350 g) each
1 loaf Tuscan bread, day old preferred
2 cloves garlic, peeled and minced
1 onion, peeled and minced
1 rib celery, peeled and minced
2 tbsp (30 ml) butter
2 sprigs sage, stems removed
4-5 sprigs flat-leaf parsley, stems removed
2 tbsp (30 ml) pine nuts
2 tbsp (30 ml) golden raisins
1/4 tsp (1 ml) grated nutmeg
1 lemon, zest only
Freshly ground black pepper
1/4 cup (60 ml) olive oil
5 cups (1.25 L) salt crust
Method
Preheat oven to 350'F (180'C)
Wash and pat dry the poussins, then refrigerate until needed.
In a large bowl tear the loaf into sugar cubed-sized pieces. In a large saucepan over medium heat sweat the onions, garlic and celery in the butter until translucent, about 3-4 minutes. Add the sage, parsley, pine nuts and raisins. Continue to cook for about 3 minutes then season with nutmeg, lemon zest and pepper. Add the cubed bread and olive oil and continue to stir until completely blended. Remove from heat and allow to cool.
Open each bird's cavity and pack in as much stuffing as possible. Fold the wings under the birds and truss with butcher's twine. Spread 1 cup (250 ml) of salt crust on the bottom of a heavy roasting pan. Place the stuffed and trussed birds on the salt crust and pack the remaining salt crust evenly overtop the birds. Place on the middle rack of the oven and roast until the salt crust becomes golden brown and brittle, about 50 minutes. Remove and rest for 10 minutes in a warm place.
Carefully brush the salt crust off and transfer the birds to a clean work surface. Snip and discard the butcher's twine. Use a spoon to remove the stuffing and transfer to a bowl to keep warm until needed. Cut the birds in half using kitchen scissors to remove the backbone and discard it. Keep the birds in a warm place until needed.
For the salt crust
1/2 cup (125 ml) egg whites
5 cups (1.25 L) coarse salt
Method
Use a hand-held mixer to whip the egg whites to stiff peaks. Transfer to a bowl with the coarse salt and mix until evenly incorporated. Reserve at room temperature until needed.
For the Tuscan bread salad
2 cup (500 ml) finished stuffing from the poussin
1 head Traverse radicchio, washed and torn into bite-size pieces
1 head arugula, washed and torn into bite-size pieces
3 tbsp (45 ml) extra virgin olive oil
1 tbsp (15 ml) balsamic vinegar
Coarse salt
Freshly ground black pepper
Method
Toss the stuffing with the radicchio and arugula in a large bowl. Drizzle with the olive oil and balsamic vinegar. Season with salt and pepper. Reserve covered until needed.
For the garlic rapini
2 bunches rapini, washed, trimmed and stems peeled
1/4 cup (60 ml) olive oil
8-10 cloves of roasted garlic
1/2 tsp (2 ml) red pepper flakes
2 lemons, zest only
Coarse salt
Freshly ground black pepper
Method
Chop the rapini into bite-size pieces. In a large stockpot ,over medium heat combine the olive oil, roasted garlic and red pepper flakes. Cook until the oil is aromatic, about 45 seconds. Be careful not to let the garlic burn. Add the rapini and stir. The volume will decrease considerably. Toss continuously to avoid browning the greens. It will take 2-3 minutes for the rapini to wilt. Season with salt and pepper. Add 1/2 cup (125 ml) of water and cook until it evaporates.
Remove from heat and keep warm until needed.
Putting the plate together
Mound the bread salad in the center of 4 warm dinner plates. Place 2 halves of poussin on either side of each and finish with garlic rapini.
Enjoy.
Veal Chop with Parmesan Mushrooms and Arugula Salad
Serves 4
For the veal chops
4 naturally farmed veal chops about 16 oz each (450 g)
1 cup (250 ml) all-purpose flour
Coarse salt
Freshly ground black pepper
3 eggs, lightly beaten
2 cups (500 ml) fresh breadcrumbs
1/2 cup (125 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) sweet butter
1/4 cup (60 ml) olive oil
Method
Place the veal chops between 2 pieces of plastic wrap. Holding on to the bone firmly, pound the veal with the smooth side of a meat tenderizer until even and about 1/4 inch (0.5 cm) thick. Place the flour in a shallow baking dish and season with salt and pepper.
Put the beaten eggs in another dish and season with salt and pepper. Combine the breadcrumbs and Parmesan cheese in a third dish and season with salt and pepper. Holding the rib bone, follow the standard breaking procedure with the veal. Continue until all the veal chops are breaded. Keep the breaded chops on a parchment paper-lined sheet pan sprinkled with a little breadcrumb mix.
Preheat oven to 375'F (190'F) and place a wired rack over a sheet pan.
In an extra-large frying pan over medium heat add 1 tbsp (15ml) of the butter and 1 tbsp (15ml) of the olive oil. When the butter starts to bubble carefully add 1 veal chop and sauté until golden brown. Remove from the pan and transfer to the prepared sheet pan. Quickly wipe the frying pan with a kitchen towel and repeat until all the chops have been sautéed. Transfer to the middle rack of the oven and cook until there is no sign of blood directly around the bone, about 4-5 minutes. Remove and keep in a warm place.
For the Parmesan mushrooms
1/2 lb oyster mushrooms
1 shallot, peeled and sliced thinly
2 tbsp (30 ml) olive oil
4-5 cloves of roasted garlic, smashed
Coarse salt
Freshly ground black pepper
1/2 cup (125 ml) Parmesan cheese
Method
Preheat oven to 475'F (240'C) .
Brush the bases of the oyster mushrooms to remove any dirt. In a large frying pan over medium heat , sauté the shallot in olive oil until translucent, about 2 minutes. Add the roasted garlic and mushrooms and continue to sauté until the mushrooms just begin to soften, about 3 minutes. Remove from the heat and keep warm until needed.
For the cipolline onions
12 oz (350 g) cipolline onions
2 tbsp (30 ml) olive oil
Coarse salt
Freshly ground black pepper
Method
Preheat oven to 325'F (160'C)
Toss the onions with the olive oil in a stainless steel bowl until well coated. Season with salt and pepper and place on a sheet pan. Transfer to the middle rack of the oven and roast until the onions are soft to the touch, about 30 minutes. Remove and let cool until the onions can be handled comfortably. Carefully peel the onions, keeping their shape and integrity. Reserve in a warm place until needed.
For the arugula
4 cups (1 L) spring arugula
3 tbsp (45 ml) extra virgin olive oil
1/2 lemon, juice only
1 tbsp (15 ml) white balsamic vinegar
Coarse salt
Freshly ground black pepper
Method
In a large non-reactive bowl toss the arugula with the olive oil, lemon juice and vinegar. Mix together until just coated
Season with salt and pepper and serve immediately.
Putting the plate together
Place veal chop in the center of 4 warm dinner plates and top with some of the Parmesan mushrooms and cipolline onions.
Serve the arugula on the side.
Enjoy.
