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Recipes
Watercress, Egg and Bacon Salad
By corlear
Salade de Cresson aux Oeufs et Bacon
- 1 very large bunch of watercress
- 8 slices bacon
- 6 hard-cooked eggs
- 3/4 cup Vinaigrette Sauce
- Worcestershire sauce
Textured Citrus Fruit Salad
By corlear
For the yogurt croquant: 1
- For the yogurt croquant:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/3 cup Isomalt
- 21/4 oz powdered yogurt
- For the PVC stencil:
- 1 PVC sheet (15 x 23")
- 1 31/2 " circular pastry cutter
- For the yogurt croquant semi sphere:
- 101/2 oz yogurt croquant
- PVC stencil
- For the basic syrup:
- 11/2 tbsp water
- 11/2 tbsp sugar
- For the frozen vinegar slice:
- 11/2 cup water
- 1/4 cup basic syrup (see previous step)
- 1/4 cup 25-year old Sherry vinegar
- pinch powdered agar-agar
- 1 sheet gelatin (previously rehydrated in cold water)
- 31/2 " circular pastry cutter
- For the yogurt foam:
- 3/4 cup natural yogurt
- 1/4 cup single cream (35? fat)
- 0.7 sheets gelatin (previously rehydrated in cold water)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the flaked grapefruit:
- 1 tspiant Thai grapefruit (approx. 12 oz)
- For the spice and herb salad:
- 4 small fresh mint leaves
- 4 small fresh tarragon leaves
- 4 small fresh basil leaves
- 1 tsp citric acid
- 1 tsp powdered cardomom
- 5 tbsp virgin olive oil
- 1 tsp sansho
- To finish:
- Maldon salt
Soused Rock Mussels with Garlic Ravioli
By corlear
For the rock mussels and their juices: 1
- For the rock mussels and their juices:
- 24 rock mussels (11/2 oz each)
- water
- For the jellied mussels:
- 24 rock mussels (see previous step)
- 11/2 cup mussel juices (see previous step)
- 1 sheet gelatin (previously rehydrated in cold water)
- For the herb oil:
- 11/2 cup 0.4º olive oil
- 1 tsp garlic clove
- 1 bay leaf
- pinch thyme
- pinch rosemary
- For the seaweed croquant:
- 2 oz fondant
- 11/2 tbsp glucose
- 11/2 tbsp Isomalt
- 1/2 oz dry nori seaweed
- For the vinegar cloud:
- 1 cup water
- 1/3 cup Sherry vinegar
- 3 1/2 sheets gelatin (previously rehydrated in cold water)
- For the seawater gelatin:
- 11/2 cup seawater
- 11/4 cup water
- 2/3 oz powdered agar-agar
- 3 sheets gelatin (previously rehydrated in cold water)
- For the garlic emulsion:
- 4 garlic cloves pan-fried in virgin olive oil
- 1 egg white
- 1 1/2 cup 0.4º olive oil
- For the garlic emulsion ravioli:
- seawater gelatin slices (see previous step)
- To finish:
- pinch dry nori seaweed, diced
- pinch sweet paprika
Grilled Salmon with Hollandaise
By corlear
Saumon Grillé des Gourmets Hôtel de la Côte-d’Or—Saulieu
- 1/2 cup olive oil
- 1 tablespoon grated lemon rind
- 1 teaspoon salt
- 1/2 teaspoon thyme
- six 1-inch-thick salmon steaks
- 3/4 cup dry white wine
- 3 tablespoons minced shallot
- 1 tablespoon cold water
- 3 egg yolks
- 3 sticks (1 1/2 cups) butter, melted and cooled
- lemon juice
- salt
- pepper
Sliced Leg of Charollais Lamb in Red Burgundy Wine
By corlear
Tranche de Gigot de Mouton Charollais au Vin de Bourgogne
- FOR THE MARINADE:
- 1.35 kg (3 lb) leg of Charollais or good quality organic lamb, boned and cut into 4 slices
- 30 g (1 oz) butter
- 1 tbsp plain flour
- 1 tbsp red wine vinegar
- 250 ml (18 fl oz) single cream
- salt
- freshly ground black pepper
- 750 ml (27 fl oz) red Burgundy wine
- 2 carrots, diced
- 2 onions, coarsely chopped
- 2 shallots, coarsely chopped
- bouquet garni consisting of:
- 2 garlic cloves
- 2 cloves
- 5 juniper berries
- 5 black peppercorns, tied up in a square of muslin
Cockles With Lychees and Passion Fruit
By corlear
To open the cockles: 1. Put the cockles in small batches in boiling water for 7 or 8 seconds
- To open the cockles:
- 14 oz fresh cockles (24 units)
- For the jellied cockles:
- 24 cockles (see previous step)
- 1 1/2 cup cockle water (see previous step)
- 1 sheet gelatin (previously rehydrated in cold water)
- For the lychee gelatin:
- 1 tin lychees (14 oz)
- 1 1/4 sheet gelatin (previously rehydrated in cold water)
- For the passion fruit reduction:
- 1/2 cup passion fruit juice
- 1 1/2 tbsp glucose
- To finish:
- freshly ground black pepper
Bœuf Bourguignon
By corlear
Cut the meat into 1 1/2 to 2-inch cubes and marinate in a mixture of the sliced onions, carrots, peppercorns, parsl...
- 3 pounds rump of beef
- 2 onions, sliced
- 2 carrots, sliced
- 6 peppercorns
- 3 parsley sprigs
- pinch of dried thyme
- 1 bay leaf
- 1 bottle dry red wine
- 4 tablespoons peanut oil
- 2 tablespoons butter
- 20 tiny white onions
- 1/4 pound blanched bacon, cut into strips
- 2 tablespoons flour
- 3 garlic cloves
- 10 small mushrooms
- 1 Bouquet Garni
- Salt
- Freshly ground black pepper
- 1/4 cup brandy
- 1 cup croutons
- Boiled potatoes
Blackcurrant Liqueur
By corlear
Crème de Cassis This delicious liqueur can be drunk either mixed with water or a chilled white wine such as Ali...
- 5 1/2 lb blackcurrants
- 4 pt red Burgundy wine, unwashed
- sugar
- 5 tbsp eau de vie de prune or vodka
Frogs’ Legs with a Garlic Puree and Parsley Sauce
By corlear
Jambonnettes de Grenouilles à la Purée d’ail et au jus de persil
- 4 dozen frogs' legs
- 4 heads of garlic
- 3.5 oz parsley with stems removed
- 4-5 oz butter
- 1/2 c milk
- 2 T cold pressed extra virgin olive oil
- salt
- ground black pepper
Risotto a la Milanesa
By corlear
For the consommé: 1. Brown the veal bones in the oven at 355ºF
- For the consommé:
- 2 cups 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 small onion
- 10 cups water
- 1/4 cup sunflower oil
- For the saffron base:
- 1/2 oz shallot
- 1 tsp butter
- 1 tsp olive oil
- 1/2 oz white wine
- 1 tsp saffron strands
- 11/2 cup consommé (see previous step)
- 2 tsp cornflour
- For the parmesan foam:
- 11/2 oz milk
- 4 oz Reggiano parmesan
- 11/2 oz single cream (35% fat)
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the mock soya rice:
- 83/4 oz bean sprouts
- For the butter sponge:
- 11/2 cup butter
- 2 cups water
- Note. The minimum recommended amount to be able to emulsify the sponge.
- To finish:
- 0.4 º olive oil
- virgin olive oil