Corlear's profile page
Recipes
Another Version of Pork Crackling Coca
By corlear
For the basic syrup: 1. Mix the water and sugar together in a pan and bring to the boil
- For the basic syrup:
- 2 oz sugar
- 1/4 cup water
- For the pork crackling coca:
- 2 oz rasher peppered bacon
- 1/2 cup basic syrup (see previous step)
- 20 roasted pine nuts
- 1 egg white
Cucumber Soup "Tapeando"
By corlear
For the cucumber soup: 1
- For the cucumber soup:
- 1.5 lb cucumber (1 lb when peeled)
- 1/2 cup water
- 1/4 cup 0.4º olive oil
- 1 tsp mint, diced
- 1 tsp sherry vinegar
- 3 oz salt
- For the yogurt croquant:
- 4 oz fondant
- 3 tbsp glucose
- 1/4 cup Isomalt
- 13/4 oz powdered yogurt
- To finish:
- 12 baby cucumbers in flower (approx. 11/4").
- pinch curry powder
- pinch powdered vinegar
- 1 tbsp virgin olive oil
Popcorn Powder
By corlear
Popcorn powder: 1. Make the popcorn in the microwave following the manufacturer's step
- For the popcorn powder:
- 1 13/4 oz packet microwave popcorn
- salt
- To finish:
- 10 8 x 51/2" sheets sugar paper
Rose Petals in Tempura
By corlear
For the tempura batter: 1
- For the tempura batter:
- 3/4 cup plain flour
- 1/2 cup water
- 1 tsp dried yeast
- salt
- sugar
- For the rose petals:
- 2 large roses
- To finish:
- 3 tbsp honey
- 11/2 tbsp rose water
- 11/4 cup 0.4º olive oil
- salt
Apple a la Meunière with Potato Purée and Capers
By corlear
For the Granny Smith apple juice: 1
- For the Granny Smith apple juice:
- 14 oz Granny Smith apples
- For the apple reduction:
- 1 cup apple juice see previous step)
- For the honey and vinegar sauce:
- 11/2 tbsp honey
- 1 tbsp Sherry vinegar
- 2 tsp capers
- 1 tsp caper juices
- For the noisette butter:
- 11/4 cup butter
- For the meunière sponge:
- 11/2 cup water
- 83/4 oz noisette butter (see previous step)
- 1/2 cup butter
- Note: Minimum recommended amount to be able to emulsify the sponge.
- For the potato purée:
- 41/4 oz mashing potatoes
- 31/2 tbsp noisette butter (see previous step)
- 11/2 tbsp single cream (35% fat)
- salt
- For the capers in hazelnut oil:
- 20 capers, whole and firm
- 11/2 tbsp hazelnut oil
- 1/4 cup water
- For the apple slices:
- 1 Golden Delicious apple
- To finish:
- 3/4 tbsp hazelnut oil
- 3/4 tbsp honey
Acacia Blossom in Tempura
By corlear
For the tempura batter: 1
- For the tempura batter:
- 3/4 cup plain flour
- 1/2 cup water
- 1 tsp dried yeast
- salt
- To finish:
- 10 dense sprigs of acacia flowers
- 11/4 cup 0.4º olive oil
- salt
Egg Yolk Churros
By corlear
For the tempura batter: 1
- For the tempura batter:
- 3/4 cup plain flour
- 1/2 cup water
- 1 tsp dried yeast
- salt
- sugar
- For the potato soufflé:
- 2 7-oz frying potatoes
- 4 1/2 cups 0.4º olive oil
- salt
- For the egg yolk:
- 1 syringe
- 4 tbsp pasteurized egg yolks
- To finish:
- 1/2 cup sugar
Blackcurrant Ice Cream with Pears and Raspberry Purée
By corlear
Poires Belle Dijonnaise (Burgundy)
- scant 1 cup milk
- 1 vanilla bean
- 2 egg yolks
- 3/4 cup sugar
- 1 lb blackcurrants
- 2-3 tbsp water
- 11/4 cups heavy cream
- 1 lb raspberries
- 3/4 cup confectioners' sugar, sifted
- 3 pears, halved and poached in
- 11/4 cups sugar syrup
Tomato Cloud Terrine with Tomatoes and Genetic Basil
By corlear
For the tomato juice: 1. Wash the tomatoes and cut them into quarters
- For the tomato juice:
- 3 lb semi-ripe tomatoes
- For the tomato cloud:
- 11/4 cup tomato juice (see previous step)
- 3 1/2 sheets gelatin (previously rehydrated in cold water)
- For the sautéed plum tomatoes:
- 28 baby plum tomatoes
- water
- salt
- 11/2 tbsp 0.4º olive oil
- To finish:
- 4 large basil leaves
- 1 lemon
- 1 lime
- 1 mandarin
- 4 small fresh mint leaves
- 1 tsp sansho
- squirt liquorice paste
- 4 small fresh fennel leaves
- 4 small fresh tarragon leaves
- 4 small fresh chervil leaves
Olive Oil Candy
By corlear
For the neutral caramel slices: 1
- For the neutral caramel slices:
- 3 tbsp Isomalt
- 3 tbsp glucose
- 4 oz fondant
- For the frozen oil cubes:
- 1/3 cup virgin olive oil
- To finish:
- Maldon salt