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-Cod row pan-fried , and smoked cod eggs emulsion, sun dry tomato tart Tatin, Deep fried onion ring in panko, picklebotanaonion. Pluck ice salad.

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-Cod row pan-fried: Wrap the cod roe in cling film as a balloting then poach them in the roner at 72 degrees for 20 minutes cool down in ice water, cut 60 g /stk, for service pan fry in oil and butter on both sides, do not over cook (the result should be crispy on the outside and still raw inside).  

-Smoked cod eggs emulsion: Slice the cod row in half and smoke them as usual until cook, Now pill off the skin off, take 400g of the smoked eggs and blind them in the big blinder with 7 dl of pasteurized yoke eggs,1dl of apple vinegar and emulsion slowly like a mayonnaise with 2 l of soya oil, s+p to test ready reserve in a plastic bottle or piping bag for service.

-Sun dry tomato& tart Tatin:

-Sun dry tomato: Slice the tomato in 6 fillet and dispose on a gastro tray, skin dawn and marinaded with olive oil s+p, chop rosemary and thyme, then dry them in a 100 degrees with 5 % stem until ready (3 to 4 hours should be ok), preserve the dry tomato in olive oil (2 stk/ portion).

-Tomato tart Tatin (for one box of tomato): Start by mounding half a box of tomato (take the skin off by boiling them for ½ min and cold them dawn in ice water) Now take all the tomato and cut them in half (take of the seeds and extra water off and sift them with the finest sift keep the tomato water for the making off the caramel) now dispose the the pill tomato as a half bolls, and the not pill one dispose them skin dawn and seasoned both with s+p and olive oil thyme and rosemary then dry them in a 100 degrees with 5 % stem oven for 3 to 4 hours, now take the pills half's tomato and dispose then in to the other half's tomatoes, drizzle some tomato caramel on the top of it (take 1l of the tomato water mix with 1 kg of sugar and cook until tick stage ask some one if you are not sure) and finish drying them for 1h 30 min extra as the same degrees, when just finish drying, take the warm tomato and press them dawn skin first in to the half sphere silicone map, with some of the tomato caramel in the bottom (one tomato portion should just fit the mole, if to big don t hesitate to trim them up, then bake in the same degrees oven for a extra 20 minute, and reserve then in the fridge in the silicon map under cling film press, ready.

-Puff pastry: Cook the puff pastry (at 180 degrees for 11 min) at first, prep cur with the rings no 7 but still in one peace under pressure until done let it cool down then cut again with the rings shapes no7, then finish back in a 180 degrees oven for 3 extra minute, then cold down, ready. Reserve in to a plastic contender ready for service.

For service dispose the half sphere caramelized tomato on to the puff pastry and gentle warm up in the oven, with some tomato caramel.

-Deep fried onion ring in panko: Cut some thin slices of onion rings on the slicer machine at slice 1,5. Keep them in milk until use. Then sift them and dry them before panned in flour, egg white, and rasp, and frizz, when need deep-fry them ready. The onions need to be fry off fresh every day, 2 stk/ portion.

-Pickle botana onion: Cut the root of the botana onion off then bake them in a150 degrees oven for 5 minute, and pill them, now warm up the pill onion in to a classic lay until retching boiling point, then stop the cooking and reserve in aplastic contender, for mise en place for service slice the onion in half and dispose on the plate 3 half / portion.

-Dry ink crouton: Whisk together, 600g of pasteurizer egg whites, 180g of almond flour, 120g yopol, 60g of sugar and 40g of ink. Sift it trow the finest sift and put in the chiffon bottle and chiffon in to some plastic cups, cut in the bottom and top, fill half way up and bake one by one in micro for 30sec. Take out and put up side down to cool (needs to be totally cold before taking it out of the cup). Then brake the muffin roughly in 3 to 4 uneven peaces dispose them in to a gastro tray dress with baking paper and dry them in a 120 degrees oven with 5% stem until ready. Reserve in the plastic contender with silicasec. 2 stk / portion.

-Pluck ice salad: As say.



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