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Recipes
Coffee and Yogurt Diamond
By corlear
For the sablée pastry: 1
- For the sablée pastry:
- 11/3 cup butter
- 1/4 cup salted butter
- 11/4 cup icing sugar
- 23/4 tbsp egg yolks
- 51/2 cup plain flour
- 31/4 tbsp coffee paste (the amount will depend on the brand used)
- For the yogurt gelatin:
- 7/8 cup Greek yogurt
- 11/2 tbsp basic syrup
- 1/2 cup water
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
Beef or Veal Stock
By corlear
Chef’s Tips: Making homemade stock is well worth the effort for a truly outstanding flavored sauce or soup
- 8 pounds beef neck bones (veal bones for veal stock)
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1/2 cup tomato purée
- 1 head garlic, peeled and split
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 6 quarts cold water, divided
- 1 cup red wine
Pheasant and Pork Pâté
By corlear
Part-roast the pheasant as in the recipe for Basic Game Pâté
- 1 1/2 lb belly pork, rind removed
- 1/2 lb pork fat
- 6-8 rashers unsmoked bacon
- 1 large pheasant
- 5 tesps sel-épicé
- 2 tblsp each brandy and white wine
- 2 oz pistachio nuts
- handful of celery leaves and parsley
- scrap of garlic
- freshly ground pepper
Textured Pumpkin with Deconstituted Grapefruit
By corlear
For the pumpkin consommé: 1
- For the pumpkin consommé:
- 1 pumpkin (51/2 lb)
- For the pumpkin gelatin:
- 1/3 cup pumpkin consommé (see previous step)
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the pumpkin purée:
- 51/4 oz baked pumpkin (see previous step)
- For the puffed pumpkin seeds:
- 41/4 oz pumpkin seeds
- 1 cup 0.4º olive oil
- For the pumpkin seed praline:
- 4 oz fried pumpkin seeds
- (see previous step)
- 3/4 tbsp water
- 1/2 cup sugar
- 1/8 cup pumpkin oil
- For the deconstituted grapefruit:
- 1 giant Thai grapefruit
- For the grapefruit gelatin:
- 1/2 cup pink grapefruit juice
- 1/2 sheet gelatin (previously rehydrated in cold water)
- To finish:
- 1 tbsp pumpkin oil
- Maldon salt
Fizzy Lime Rocks
By corlear
For the fizzy lime rocks: 1
- For the fizzy lime rocks:
- 2 cups sugar
- 1 cup water
- 4 oz fizzy sherbets
- the grated rind of 2 limes
Chicken in a Red Wine Sauce
By corlear
Coq au Vin One is so often disappointed by this in a restaurant that it is easy to forget what a good family dish ...
- 1 farm chicken weighing about 2kg (4 lb)
- 12 little onions or shallots
- 150-200 g (5-7 oz) green streaky bacon in a piece
- 1 tablespoon butter
- 1 tablespoon sunflower or groundnut oil
- salt
- black pepper
- 1 tablespoon plain flour
- 100 ml (3 1/2 fl oz) marc de Bourgogne or brandy
- 1 bottle red Burgundy
- a bouquet garni of bay leaf, fresh thyme (or thyme dried on the branch) and parsley
- 2 cloves garlic
- a handful of fresh parsley
- 250 g (8 oz) button mushrooms
- optional white bread for croûtons
Strawberries With Parmesan Water-Ice
By corlear
For the strawberries: 1. Wash the strawberries and remove the stalks
- For the strawberries:
- 5 3/4 1-oz strawberries
- For the parmesan juice:
- 7 oz Reggiano parmesan
- 1 cup water
- For the Parmesan water-ice:
- 3/4 cup parmesan juice (see previous step)
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the garnish:
- Maldon salt
- freshly ground black pepper
- Virgin olive oil
Cheese Puff Crown
By corlear
Les Gougeres Preparation: 15 minutes Cooking: 25 minutes
- 150 g flour
- 100 g butter
- 5 eggs
- 150 g gruyere (comté or beaufort)
- salt
- pepper
Carrot Soda to Accompany Fried Egg
By corlear
1. Peel the carrots and liquefy
- 1.3 lb carrots
- 1 2-pint ISI foaming canister
- 1 CO|2 cartridge
Yogurt Taco
By corlear
For the yogurt croquant: 1
- For the yogurt croquant:
- 51/4 oz fondant
- 1/3 cup glucose
- 31/4 tsbp powdered yogurt
- 1/3 cup Isomalt
- For the yogurt croquant taco:
- 7 oz yogurt croquant (see previous step)
- For the oil and yogurt gelatin:
- 7/8 cup Greek yogurt
- 3 tbsp virgin olive oil
- 1/4 sheet gelatin (previously rehydrated in cold water)
- To finish:
- 11/2 tbsp muscovado sugar