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Recipes
Orange, Pumpkin with Yogurt Powder and Bitter Almond
By corlear
For the baked pumpkin: 1
- For the baked pumpkin:
- 101/2 oz pumpkin
- For the orange segments:
- 2 large oranges
- For the yogurt and almond powder:
- 2 oz bitter almonds
- 1 oz powdered yogurt
- 1 oz sugar
- 3/4 tbsp water
- For the mandarin reduction:
- 1/3 cup mandarin juice
- 13/4 tbsp glucose
- grated rind of one mandarin
- For the yogurt foam:
- 3/4 cup natural yogurt
- 1/4 cup single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the pumpkin seeds:
- 12 pumpkin seeds
- 1/4 cup 0.4º olive oil
- For the roasted saffron:
- 1 tsp saffron strands
- For the coated segments:
- 12 orange segments (see previous step)
- drained pumpkin (see previous step)
- sunflower oil
- To finish:
- 8 drops orange blossom water
- 1 tsp star anise, powdered
- 1 tsp powdered cardamom
Fizzy Lollipop
By corlear
For the neutral caramel: 1
- For the neutral caramel:
- 83/4 oz fondant
- 1/2 cup glucose
- 1/2 cup Isomalt
- For the fizzy lollipop:
- 10 oz neutral caramel (see previous step)
- 13/4 oz lemon fizzy sherbets
- To finish:
- 10 kebab sticks
Frozen Yogurt and Extra Virgin Olive Oil Lollipop
By corlear
For the oil and yogurt gelatin: 1
- 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:
- Demerara sugar
- dark muscovado sugar
- 11/4 x 31/4" cellophane paper
- 10 kebab sticks
Hot Jellied Consommé With Veal Marrow
By corlear
For the blanched veal marrow slices: 1
- For the blanched veal marrow slices:
- 3 2.2-lb veal marrow bones
- For the consommé:
- 1/4 4.4-lb chicken.
- 1.5 chicken carcass
- 1 lb veal knucklebone
- 1 lb veal back of the knee
- 1/2 oz onion
- 3/4 oz carrot
- 3/4 oz leeks
- 3/4 oz small onion
- 3 cups water
- To clarify the consommé:
- 3 3/4 cup consommé (see previous step)
- 3/4 oz carrot
- 2/3 oz leeks
- 1 3/4 oz ripe tomato
- 2 1/2 oz veal hamburger
- 1/2 cup egg whites
- 1/2 oz pilé ice
- For the hot consommé gelatin:
- 1 cup clarified meat consommé (see previous step)
- 2 tsp powdered agar-agar
- salt
- For the meat stock:
- 2.2 lb veal knucklebone
- 2.2 lb veal blanquette
- 12 1/4 oz onion
- 5 1/4 oz carrot
- 5 1/4 oz leeks
- 2 oz ripe tomato
- 4 1/2 cups red wine
- 1 1/2 oz sugar
- 4 tbsp 0.4º olive oil
- 10 cups water
- For the charcoal oil:
- 6.6 lb holm oak wood
- 2 cups sunflower oil
- For the charcoal sauce:
- 1/2 cup meat stock (see previous step)
- 1/4 cup charcoal oil (see previous step)
- cornflour
- salt
- For the fried bread:
- 1/2 baguette de pan
- 1 1/4 cup 0.4º olive oil
- To finish:
- freshly ground black pepper
- Maldon salt
Jambon Persillé
By corlear
Make a court-bouillon with the white wine and water, the onion spiked with a clove, the bouquet garni, garlic, and ...
- 2 cups white Macon wine
- 3 3/4 qts water
- 1 onion spiked with a clove bouquet garni
- 3 cloves garlic
- 5 black peppercorns
- 5 1/2 lbs slightly salted ham
- parsley
- white wine vinegar
Basic Confit Recipe
By corlear
Rub the meat with the spice mixture and leave it overnight
- Any or all of these:
- 2 lb boned shoulder pork, in 1/2 lb pieces
- jointed poultry — goose, turkey, duck or chicken
- jointed game — pheasant, hare, venison
- For every 2 lb meat mix:
- 1 1/2 oz salt
- 1/4 oz saltpetre (from chemists)
- 2 crushed juniper berries
- 4 crushed black peppercorns
- pinch thyme
- a crumbled bay leaf
- lard
Chocolate Snaps
By corlear
For the chocolate caramel: 1
- For the chocolate caramel:
- 7 oz fondant
- 1/3 cup glucose
- 3/8 cup Isomalt
- 31/4 oz cocoa paste
- For the chocolate snaps:
- 83/4 oz chocolate caramel (see previous step)
Chicken Terrine with Herbs
By corlear
Terrine de Poulet aux Herbes Serve this terrine as a starter with pickled onions and gherkins, or as a main cour...
- 8 rashers bacon
- 3 fresh sage leaves
- 200 g / 7oz boneless veal shoulder
- 150 g / 5 ½ oz back bacon, rinded
- 125 g / 4 ½ oz uncooked ham
- 75 ml / 2 ½fl oz single cream
- 1 egg
- 1 tbsp marc or brandy
- 2 small bunches fresh parsley, finely chopped
- 3 sprigs fresh tarragon, finely chopped
- 1 small bunch fresh chives, finely chopped
- 2 chIcken breasts and 2 chicken legs, boned, skinned and cut into strips 15cm / 6 in long and 1cm / 1/2 in thick
- salt
- freshly ground black pepper
Crispy Pigs Feet
By corlear
Les Craquants de Pieds Porc
- 4 pigs feet
- 4 large carrots, peeled and sliced into rounds
- 1 large onion, thinly sliced
- 1 bouquet garni
- 1 soup spoon of dehydrated veal stock
- 1 glass of dry white wine
- salt
- freshly ground pepper
- 4 leaves of feuille de brick (thin pastry sheets)
- oil
- butter
- water
Padrón Pepper Seeds with Liquorice and Genetic Basil
By corlear
For the Padrón pepper seeds: 1
- For the Padrón pepper seeds:
- 20 Padrón peppers, large
- 0.4 º olive oil
- For the Padrón pepper stock:
- pulp of 20 peppers
- (see previous step)
- 1/2 cup water
- salt
- For the jellied seeds:
- 20 Padrón pepper seeds (see previous step)
- 1/2 cup pepper stock (see previous step)
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- 2 quail's egg egg-boxes
- For the butter sponge:
- 3/4 cup butter
- 11/4 cup water
- For the mandarin reduction:
- 1/3 cup mandarin juice
- 13/4 tbsp glucose
- For the genetic basil leaves:
- 8 fresh basil leaves (2")
- 8 drops mandarin reduction (see previous step)
- liquorice paste drops
- mandarin rind
- To finish:
- 20 liquorice paste drops
- Maldon salt