Corlear's profile page
Recipes
Young Pistachios and Iberian Bacon Ravioli with Ceps
By corlear
For the Iberian belly pork slices: 1
- For the Iberian belly pork slices:
- 1 chunk Iberian belly pork
- (approx. 14 oz)
- For the ceps slices:
- 2 fresh ceps (1/2 oz each)
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 121/4 oz onion
- 51/4 oz carrot
- 51/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1/2 cup sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- cornflour
- salt
- For the ceps oil:
- 1 oz fresh ceps trimmings
- 1/4 cup sunflower oil
- For the ceps ravioli:
- 12 ceps slices (see previous step)
- 12 Iberian belly pork slices
- freshly ground black pepper
- For the ceps juices:
- 2 oz ceps trimmings
- sunflower oil
- salt
- 1/2 cup water
- For the ceps gelatin:
- 1/4 cup ceps juice (see previous step)
- 0.2 sheets gelatin (previously rehydrated in cold water)
- For the young pistachios:
- 80 young pistachios
- For the green pistachio oil:
- 1 oz green pistachios, raw
- 1/4 cup sunflower oil
- salt
- For the grated citric peel:
- 1 mandarin
- 1 pink grapefruit
- 1 lime
- 1 microplane grater
- For the citric segments:
- 1 mandarin
- 1 pink grapefruit
- 1 lime
- To finish:
- 4 small mint leaves
- 4 small fresh chervil leaves
- 4 small fresh coriander leaves
- 4 small fresh basil leaves
- 4 small fresh lemon verbena leaves
- 4 sprigs lemon verbena flowers
- 4 sprigs fennel flowers
- 4 small fresh tarragon leaves
- 4 juniper berries
- 4 strands saffron
- Maldon salt
Puffed Saffron Rice
By corlear
Roasted saffron: 1. Wrap the saffron in foil and roast at 355 ºF in the oven for 1 minute
- For the roasted saffron:
- 1 tsp saffron strands
- For the saffron infusion:
- 1 1/4 cup water
- 1/2 tsp roasted saffron (see previous step)
- For the dry saffron rice:
- 8 3/4 oz rice
- 4 1/2 cups water
- 8 3/4 oz roasted saffron (see previous step)
- For the puffed saffron rice:
- 1 1/4 cup 0.4º olive oil dry saffron rice (see previous step)
- salt
- Garnish:
- 1 tsp roasted saffron (see previous step)
Pine Custard with Lemon and Pine Nuts
By corlear
For the pine base: 1. Bring the milk and cream to the boil and infuse with the piece of pine cone for 5 min
- For the pine base:
- 1/4 cup milk
- 1/4 cup single cream (35% fat)
- 1 3/4 oz pieces of young pine cones
- For the pine egg custard:
- 5 1/4 oz pine base (see previous step)
- 1/2 cup single cream (35% fat)
- 1/2 cup milk
- 3 egg yolks
- 2 tbsp sugar
- 1.2 sheets gelatin (previously rehydrated in cold water)
- For the pine nut praline:
- 2 oz pine nuts
- 1 1/8 cup sugar
- 1 tbsp sunflower oil
- For the dark syrup:
- 1/2 cup sugar
- 2 3/4 tbsp water
- For the frozen lemon slice:
- 1/2 cup lemon juice
- 1/4 cup dark syrup (see previous step)
- 2 sheets gelatin (previously rehydrated in cold water)
- the grated rind of one lemon
- For the honey caramel:
- 4 1/4 oz fondant
- 3/4 cup glucose
- To finish:
- Maldon salt
Beetroot Soup with Solid Oil and Frozen Yogurt Powder
By corlear
For the beetroot soup: 1
- For the beetroot soup:
- 101/2 oz raw beetroot
- salt
- freshly ground black pepper
- For the basic syrup:
- 1 cup water
- 7/8 cup sugar
- For the Modena balsamic vinegar gelatin:
- 1/4 cup Modena balsamic vinegar
- 1/4 cup water
- 11/2 tbsp basic syrup (see previous step)
- pinch powdered agar-agar
- For the frozen yogurt powder:
- 7/8 cup natural yogurt
- 11/2 tbsp water
- For the textured oil:
- 11/4 cup 0.4º olive oil
- For the toasted honey gingerbread:
- 2/3 oz honey gingerbread
Duckling in Red Wrne
By corlear
Le Caneton Vigneronne
- bouquet garni:
- 1 duckling, weighing about 4¼ pounds
- 3 tablespoons sweet butter
- 1/2 pound beef fillet trimmings, or chuck
- 2 large onions, coarsely chopped
- 2 carrots, chopped
- 4 shallots, chopped
- 1 teaspoon flour
- 1 bottle Pommard
- 2 cups Brown Stock
- salt
- freshly ground pepper
- 2 cloves garlic, crushed
- 1 bay leaf sprig or ¼ teaspoon thyme
- 1 or 2 sprigs of parsley
- ½ cup dry sherry
- 2 tablespoons heavy cream
- 2 tablespoons grated Gruyère cheese
- 1 recipe Riz Créole
Warm Salad of Chicken Livers
By corlear
Salade Tiede aux Foies de Volaille This recipe is a variation of Warm Salad of Wild Mushrooms
- Same ingredients as Warm Salad of Wild Mushrooms with the following exceptions:
- omit the wild mushrooms and parsley
- Add:
- 4 chicken livers (total weigiht about 1/4 lb)
- 5-7 sprigs of fresh tarragon
- 2 tbsp butter
- 2 tbsp red wine vinegar
Muscovado Gelatin with Yogurt, Passion Fruit and Cocoa Sorbet
By corlear
For the muscovado gelatin: 1
- For the muscovado gelatin:
- 4 oz muscovado sugar
- 1 1/4 cup water
- 1.5 sheets gelatin
- For the basic syrup:
- 1/2 cup sugar
- 1/2 cup water
- For the yogurt sorbet:
- 1 cup yogurt
- 1/4 cup milk
- 1/8 cup glucose
- 1 tsp sorbet stabilizer
- 1 1/2 tbsp basic syrup (see previous step)
- For the liquid cocoa croquant lattice:
- 1 3/4 oz cocoa powder
- 1/2 oz glucose
- 3/4 cup basic syrup (see previous step)
- For the passion fruit reduction:
- 2 oz passion fruit
- 2 oz glucose
Caramelized Marrow Seeds
By corlear
For the fried marrow seeds: 1
- For the fried marrow seeds:
- 51/4 oz marrow seeds
- 11/4 cup 0.4º olive oil
- For the caramelized marrow seeds:
- 2 oz sugar
- 11/2 tbsp water
- salt
- 51/4 oz puffed marrow seeds (see previous step)
Fisherman's Friend and Nibs Lollipop
By corlear
For the Fisherman's friend lollipop: 1
- 5 Halls sweets
- 3/4 tbsp nibs
- 2/3 oz cocoa powder
- 10 kebab sticks
Chocolate with Wasabi
By corlear
For the wasabi paste: 1. Make a thick paste by mixing the cold powdered wasabi and the water
- For the wasabi paste:
- 1 tsp wasabi powder
- 10 drops water
- For the chocolate with wasabi:
- 4 oz 70% cooking chocolate
- 1 tsp approx. Wasabi paste (see previous step)
- To finish:
- 2 transparent sheets
- Maldon salt