Menu van de zee: Tonijncarpaccio met Salsa Verde 4 10-15 VOOR VOORBEREID- MINUTEN GEMIDDELD INGSTIJD INGREDIËNTEN: VOOR DE SALSA VERDE: • 2 kleine bosjes basilicum • 1 grote bos koriander, met steeltjes • 1 grote bos peterselie • 1 klein bosje munt • 1 teentje knoflook, fijngehakt • 2 el kappertjes • 2 el Dijonmosterd • Sap van 1 citroen • 3Sap van 1 citroen • 6 zwarte olijven • 50ml olijfolie • 50ml raapolie • Zout om op smaak te brengen FOR THE TUNA CARPACCIO: • 4 el zwarte peperkorrels • 1 tl venkelzaad • 1 tl zout • 400 gr tonijnsteak • Sap van 1 citroen • Handvol rucola om te garneren BLENDERACCESSOIRE BEREIDING : VAN DE SALSA VERDE: • Plaats de blender en doe alle ingrediënten behalve de olijfolie en de raapolie erin. Blend een minuut op hoge snelheid tot alle ingrediënten fijngehakt zijn, maar nog steeds enige structuur hebben. • Zet de blender op lage snelheid en voeg langzaam de olijfolie en de raapolie toe tot er een dikke romige massa is ontstaan. Breng op smaak en bewaar maximaal vijf dagen in een luchtdichte pot in de koelkast. VAN DE TONIJNCARPACCIO: • Rooster de peperkorrels en het venkelzaad licht in een droge pan. • Attach the compact chopper/grinder, add the toasted seeds with the salt and grind on a medium speed until a fine powder. Menu from the sea: Mussels and Curried Carrots 15 30 4 MINUTES MINUTES SERVES PREP TIME COOK TIME MEDIUM FRYING PAN CONTINUOUS COMPACT CHOPPER/GRINDER SLICER/GRATER BAKING TRAY INGREDIENTS: METHOD: • 1 tsp fennel seeds • Preheat the oven to 220°C. • 1 tsp coriander seeds • Toast the spices in a dry pan until fragrant. Pour into the Compact chopper/ • 1 tsp cumin seeds • ½ tsp dry chilli flakes • 1 tsp turmeric • 1 tsp cumin seeds • 1 tsp cayenne pepper • 500g carrots, scrubbed • 1 onion grinder and grind on a high speed into a powder, reserve. • Attach the Continuous slicer/grater with the fine julienne disc, place the Kitchen Machine bowl underneath the attachment to catch the vegetables. Process the carrots into thin batons, toss in olive oil with a little salt and the spice powder. • Place the carrots on the baking tray and roast in the oven for 30 minutes until golden. • Meanwhile, remove the fine julienne disc and attach the slicing disc. Slice the • 2 cloves of garlic onion and garlic. Heat some oil in a sauté pan and gently soften the onion and • 1kg fresh mussels, scrubbed garlic with a pinch of salt. and rinsed in water • 75ml vermouth or dry white wine • 250ml single cream • 2 tbsp chopped, fresh coriander • Salt and pepper to season • Add the mussels, having discarded any that wouldn’t close when gently tapped. Shake the pan a little and add the vermouth. Turn the heat to medium and cover with a lid. Cook until all the mussels have opened (if any don’t, discard them). Pour in the cream and give a shake around. • Divide the carrots between four bowls and top with the mussels. Pour the sauce over and add the coriander and season well. Menu from the sea: Espresso Mousse with Brandy Snaps 25 4 SERVES MINUTES 4 HOURS 15 MINUTES PREP TIME CHILLING TIME COOK TIME HARD SAUCEPAN WHISK FOLD TOOL GREASEPROOF BAKING PAPER TRAY INGREDIENTS: METHOD: FOR THE MOUSSE FOR THE MOUSSE • Add half of the cream to a saucepan and bring to just below the boil, remove the heat and add the vanilla pod, chocolate, butter and espresso powder and mix well until • 200ml double cream melted. Leave to cool and discard the vanilla pod. • 1 vanilla pod, split • Add the remaining cream to the bowl and attach the Whisk, whisk until light and forming peaks, reserve in a clean bowl. • 150g dark chocolate (78%) • Clean the bowl and add the egg whites, attach the whisk and whisk on a high speed • 1 tbsp butter until you have stiff peaks . • 1 tbsp instant espresso powder • Remove the whisk and attach the Folding Tool, on a low speed fold in the chocolate mixture, whipped cream and icing sugar. • 2 egg whites • Divide between four ramekins or glasses and chill in the fridge for at least four hours. • 1 tbsp icing sugar • Cocoa powder to decorate FOR THE BRANDY SNAPS • 50g unsalted butter • 50g demerera sugar • 50g golden syrup • 50g plain flour • 1 tsp brandy FOR THE BRANDY SNAPS • Preheat the oven to 180°C and line a baking tray with greaseproof paper. • Gently melt the butter, sugar and syrup in a heavy-based pan until completely dissolved, leave to cool. • Add the flour and brandy and mix well. • Spoon four tablespoons of the mixture onto a baking tray into neat circles, allowing space between them. • Bake in the oven for fifteen minutes or until they are golden brown, spread out and have a lacy quality. • Oil the handle of a wooden spoon and have a wire rack ready. Remove the snaps from the oven and leave to firm a little. Don’t wait too long though, they will become brittle very quickly. Because of this, it is a good idea to cook them in small batches • Roll each one into a cigar around the handle of the wooden spoon, pressing the seal together at the bottom. Leave to cool on a wire rack. • Repeat until you have used all the mixture and store in an airtight container if not using immediately. They should keep for a day. • Serve with the espresso mousse and a shake of cocoa powder.
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