Martijn'S RECIPES

Organic Chicken, Poivrade artichoke & tartar butter

Serves 4 1 tbsp chopped chervil 5 egg yolks 1 tbsp chopped tarragon Salt, pinch Ingredients 1 chopped ½ clove of garlic Egg, to paste organic chicken chicken “ tortellini” sweet corn purÉe 2 whole organic chicken filling 500g sweetcorn 60g chicken mince 125ml chicken stock chicken breast with tartar 30ml cream 75g butter 4 chicken breasts with skin 1 egg yolk Salt, to season 200g organic butter 15g white bread crumbs 60g bread crumbs 30g poached chicken cubes roasted sweetcorn 1 tbsp chopped shallot 1 tsp tarragon 1 corn on the cob 1 tbsp chopped capers Olive oil 1 tbsp chopped pickled gherkins pasta dough Small bunch of tarragon (cornichons) 400g 00 pasta flour Sea salt, to season

FOUR I 1 Martijn'S RECIPES

2 garlic cloves your finger make a little space under the skin, leaves of the artichoke, then place in water carefully piping the butter under the skin until with a touch of vinegar (for discoloration). In artichoke barigoule it fills the space. Repeat this with all fillets. a suitable pot, melt butter, add the bacon, 12 poivrade artichokes Shape so as the butter is equally spread and carrots, celeriac, shallot and crushed garlic. 40g smoked bacon refrigerate for 2 hours. Place each filled breast Heat through and add the artichokes, make 40g carrots brunoise in a vacuum bag and seal tight. Place in a sure that you don’t colour the vegetables. 40g celeriac brunoise waterbath at 62C and cook for 25 minutes. Sprinkle in the flour and keep tossing the 30g butter Remove from bath and vacuum bag and, in vegetables through the pan. After 3 minutes 10g flour a non-stick frying pan, sear the chicken, skin add the wine and turn up the heat. When it 1 shallot chopped side down first, until golden brown. boils, add the chicken stock, plus the thyme, 2 cloves of garlic bay leave and rosemary, bring back to the 350ml chicken stock Chicken Tortellini boil and let it simmer for 20 minutes. Check 200ml white wine Knead flour and egg yolks with a pinch of salt if the artichokes are cooked. When cooked, 2 twigs thyme and rosemary to a dough ball and vacuum pack. Leave the remove from the base. Also remove the 1 bay leave dough to rest in vacuum for 2 hours. Slice herbs. Remove stems from half the artichokes Seasoning, parsley, lemon the poached chicken leg in small cubes, then and place the stems back in the pot. Purée make the farce by combining all ingredients, the cooking juices with the vegetable garnish barigoule and parsley seasoning well. Place in a piping bag. Roll and pass through a sieve. Measure 100ml of spheres the pasta dough through a pasta machine this purée and set aside to cool. Add 50ml 100g bariqoule purée until it is at its thinnest. Slice the pasta dough of chicken stock, zest of 1 lemon, chopped 2.3g gluco into 10x10cm sheets. To make the tortellini, parsley to the remaining purée. Place the 100g parsley purée lay a pasta sheet on a chopping board and artichokes back in this mixture and keep 500ml water pipe the chicken mixture in the centre. Brush warm until ready to serve. 2.5g algin powder the edges with a beaten egg and fold over to form a triangle. Cut out a semi-circle using a Barigoule and Parsley chicken jus 10cm round dough cutter. Wrap the edges spheres 1000ml chicken stock of the semi-circle around your index finger Mix the Barigoulle purée with the gluco and 150ml sherry vinegar and join together with a little more beaten check the seasoning. Repeat this with the Aberquina olive oil egg. Repeat with the remaining mixture and parsley purée. Cover and cool until ready to pasta dough. Keep the tortellini’s on a dry tray serve. Make an algin bath by mixing the algin garnish dusted with polenta flour To finish boil in a powder with lukewarm water until the powder Sweetcorn powder big pot of water 3 minutes- then toss through has dissolved. Cool the algin until ready to Parsley powder some oil with seasoning serve. Prepare a bowl with cold water and a bowl with the align water. Using a small coffee Method SweetCorn PurÉe spoon, scoop out some of the Barigoulle Place the sweetcorn in a vacuum bag and purée and carefully let it drop into the align Organic Chicken seal tight, steam on 90C 45 minutes until water—a very thin skin will form immediately. De-bone the chickens, slicing off the breast cooked. Boil chicken stock and add butter. After 30 seconds, remove the Barigoulle drop fillets and keeping the skin intact. Remove When the sweetcorn is cooked, place in from the align bath and rinse it in the water. the bones from the legs and trim away senew a blender and add the chicken and butter Place it on the warm plate, repeat this with and small pin bones. Using a cleaver, batter “fondue”, blitz until smooth, then pass the parsley purée. the leg fillets flat and season with salt and through a very fine sieve and season, to taste. pepper. Spread cling film on the work surface, Chicken Jus place the de-boned chicken leg, skin down Roasted SweetCorn In a wide based pan reduce 100ml of vinegar in the middle, and roll to a tight sausage, Slice the corn on the cob in 4 even pieces. to syrup. Add the chicken stock and reduce poach the chicken leg at 64C for 45 minutes. In a non-stick pan, toast the garlic cloves, until 300ml remains. Add the remaining vinegar Cool and place in the fridge. The rest of the then put the corn in the pan, roast until toasty and let it reduce further. Scoop on the plate carcass is used for stock, we always remove brown and flip the corn, drizzle with olive oil and drizzle drops of olive oil in the chicken jus. the “oyster” as this is the best part. and season with seasalt. Place in an oven for 5 minutes at 175C. Chop a few leaves of Assembling Chicken Breast with Tartar tarragon and place on each corn. Place chicken on plate, place artichokes, two Butter per plate, either side of chicken. Place slice First prepare the tartar butter: cream the Poivrade Artichoke Barigoule of corn on the cob on plate. Add sweetcorn, butter and add the herbs, garnish and bread Clean the artichokes by slicing 2-3cm off place artichoke Barigoule around the chicken. crumbs. Place in a piping bag with a round the top of the vegetable. With a vegetable Finish with Barigoule and parsley spears and nozzle. Take the chicken breast and with peeler, peel the stems. Next, peel off the hard drizzle of chicken jus.

FOUR I 2 Martijn'S RECIPES

Turbot and Crab

Serves 6 5g diced cucumber saffron yoghurt 5g diced shallot 200ml yoghurt Ingredients 10ml organic yoghurt 25ml white wine vinegar 20ml crab garbure 75ml white wine turbot 20ml mayonnaise 0.3g saffron powder 1 x 2-3kg turbot Seasoning 0.5 x gelatine leaf 200ml filtered seawater Salt, to season Butter, lemon zest, black pepper to season cannelloni sheet 150ml tomato juice garnish crab garbure 50ml grapefruit juice Fennel seed floret base part 1 40ml celery juice Fennel loaf 2kg velvet crabs 10ml cork dry gin Oregano top 3l chicken stock (infused with the turbot 1g agar agar White borage “bianca” fish bones) 1.6g gellan Sea salt flakes 4 tomatoes 0.8g gelatine powder 1 garlic clove Pinch of salt Method base part 2 grilled fennel Turbot 3 tomatoes, diced 4 x baby fennel Fillet the turbot. Portion the fish in 70g steaks 1 shallot, diced Salt, lemon zest, olive oil to season and brine the required amount in the filtered ½ fennel bulb, diced seawater. The rest can be stored for other Neutral oil confit fennel and purÉe use. The turbot bones need to be rinsed in 4 fennel bulbs streaming cold water. base part 3 Olive oil, lemon peel, pepper, seasalt 250ml reduced crab garbure 1 star anise Crab Garbure: Base Part 1 0.8g xantana gum Place chicken stock in a suitable pot and put 20ml arberquina olive oil bloody mary gel the turbot bones in to infuse on medium heat 250g tomatoes for 25 minutes. Strain and bring the chicken/ crab bloody mary 50ml celery juice turbot stock to the boil again, removing any cannelloni filling 15ml gin protein that comes to the surface. In a large 150g crab meat Tabasco, pepper, salt, lemon zest KitchenAid, place the velvet crabs and add 10g diced celery 1.2g agar agar per 100 gr mass the tomato and garlic, put the spatula of the 10g diced fennel machine in (K-shaped) and let it start

FOUR I 3 Martijn'S RECIPES

crushing the crabs, slowly, until a mushy pot, bring the liquids with the additives to smooth purée is achieved, then push consistency is reached. Pour 50% of the the boil. When at boiling point, pour directly through a sieve. Place into a small squeezy boiling stock in and let it spin for another 2 over the oiled tray and let it set—you want bottle until ready to serve. minutes. Remove from KitchenAid and mix to achieve a smooth surface. The mix will gel with the rest of the stock. Brings this to a instantly and any movement will ripple the Bloody Mary Gel simmer and let it infuse for 1 hour. To finish, surface. After 15 minutes the gel should be Roast the tomatoes at 200C until soft and using a large stick blender, mix again, then set and can be refrigerated until use. When nicely roasted. Place in a blender and turn strain into a suitable container. the sheet is set, slice a strip of 12x16cm and into a coulis, sieve and season. Then add pipe a layer of crab on it. Then, carefully roll it the celery juice, gin and the other seasoning. Base Part 2 up. Place in the fridge until use (covered) Add 1.2 g of agar per 100g. Mix this in and In a large, wide surface pot, add a few drops of bring the whole mix to the boil, then pour into oil. Bring to a high heat and fry off the tomato, Grilled Fennel a container to let it set. When it is set push it fennel and onion to a mushy consistency. Add Trim the baby fennels taking off most of the through a sieve and whisk it into a gel. Place ¹⁄³ of the base garbure and start reducing it. stalks. Remove and set aside the loaf to be in squeezy bottle until ready to serve. When it starts to thicken add a ladle more of used for garnish. Blanche in a large pot of base 1. Repeat until it has reduced to about salted water until tender. Cool in ice water. Saffron Yoghurt 4-500ml. Pass through a very fine sieve. When cool, dry the fennel and grill. Then Soak gelatine in cold water. In a small pot, season and sprinkle with olive oil. Finish off place the white wine vinegar, wine and add Base Part 3 in a hot oven. the saffron. Reduce to half. Add gelatine and Weigh 250ml of crab garbure and place in dissolve. Let the mixture cool down slightly, then a blender cup. Add xantana, oil and season Confit Fennel and PurÉe mix in the yoghurt and season, to taste. Place if needed, then blend the mix into a creamy Put some olive oil in a small pot and yoghurt in a squeezy bottle until ready to serve. textured mass. Sieve again and pour into a add 1 star anise, lemon peel and some small bottle for later use. peppercorns. Heat for 2 minutes and set Assembling aside. Slice the fennel in a nice Brunoise In a non-sick pan, place the turbot skin side Crab Bloody Mary Cannelloni and add the oil immediately after slicing. down and fry slowly. Add a knob of butter Filling Make sure that you have perfect cubes, any and keep basting the fillet until the fish slowly Mix all ingredients together and season to trimming will be turned into a purée. When starts to cook. Season the flesh side at the last taste, put in a piping bag and preserve in the all fennel is sliced—confit the fennel on a low moment. On the plate, place a nice amount of fridge heat until tender (but still with a bite) then Garbure and in the middle place some confit set aside. Dress the trimmings like a salad of fennel (make sure we strain off the oil and Cannelloni Sheet by sprinkling with olive oil, squeeze of lemon season it) at the side of the dish we place the Spread a very thin layer off oil on a rectangular and seasoning, then put in a vacuum bag cannelloni and the grilled fennel. Dot the sauces tray (30x40cm). Mix all ingredients together and in a steam oven to cook until completely around the dish and dress with the herbs, last and add a small amount of salt. In a suitable soft. In a small kitchen blender mix until place the turbot on the fennel confit and serve.

FOUR I 4 Martijn'S RECIPES

Oysters with guinness, blackcurrant & hazelnut

Serves 4 oyster meringue nasturtium oil 300ml oyster water 200g nasturtium leaves Ingredients 200ml mineral water 150g grapeseed oil 50ml pasteurised egg white Salt Oysters 4 gelatine leaves 36 Helvick rock oysters Garnish blackcurrant “gel” Crushed hazelnuts raw oysters 200ml blackcurrant coulis Little gem lettuce 8 large cleaned oysters 50ml tonic Sea vegetable powder 3.75g agar agar Nasturtium leaves oyster sorbet 15g sugar 400g oysters Salt Method 300ml mineral water 1 gelatine leaf blackcurrant Helvick Oysters 42g glycerine “tapioca” Open the oysters and wash in their own 20g tapioca juices. oyster beignet 100ml blackcurrant coulis 8 cleaned oysters 100ml water RAW OysterS 100ml mineral water 300ml water Set aside until ready to serve-see last 50g tonic Salt, lime zest, olive oil, to season instruction. 1 egg 90g flour guinness beer Oyster sorbet 10g corn starch 100ml Guinness beer Soak the gelatine. Warm 50ml of mineral 2g baking powder 0.2gr xantana water and dissolve the gelatine. Pace the

FOUR I 5 Martijn'S RECIPES

rest of the ingredients in a blender and blitz. consistently stirring. Add salt to taste and on one and one on the plate. Sprinkle with Add the gelatine at the last moment. Pour into pour into container and set. When set push hazelnuts and place the sorbet in the middle. a Pacojet cup and freeze for 24 hours. Churn the set mass through a sieve and put in a Place one of the deep fried beignets on the sorbet 30 minutes before serving the dish. small blender. Blitz until smooth, then put in a plate and one on the lettuce, sprinkle with sea squeezy bottle until ready to serve. vegetable powder. Drizzle nasturtium oil on Oyster Beignet the plate and scoop some Guinness with it. Place the oysters between a clean towel BlackCurrant Tapioca Place some tapioca pearls on top of the raw and dry. Place the mineral water, tonic and Add a pinch of salt to the water and bring to oysters. Then pipe meringue on the plate. egg into a suitable mixing bowl. Whisk until the boil. Add the tapioca. Let it soft boil for Arrange fresh nasturtium on the plate, another smooth then mix in the corn starch, flour and 10 minutes, then sieve the tapioca and add tuile on the pear, then another rectangle of baking powder until a smooth mix is created. to 100ml of water and 100ml of blackcurrant biscuit mirliton and top with a third croustillant Place into a cream whipper and charge with coulis. Let the tapioca simmer until you see tuile. Scoop a spoonful of foam onto the 1 CO2 capsules. Dust oysters with flour and the pearls start to go transparent. When you top tuile. Set three pear matchsticks on the pipe batter in a bowl. Using a toothpick, dip reach this stage, pour the tapioca into a small opposite side of the plate and rest 3 Asian the oysters in the mixture. Deep fry until crisp container and add zest and oil. Let it cool and pear gelée discs aside them. Pipe a swirly line and transparent in a clean oil on 180C. When keep in the fridge ready to serve. of maple ice cream on the plate and serve done, remove from oil, season with salt and immediately. lemon zest and serve. Guinness Beer Whisk and dissolve the xantana with the RAW OYSTERS Oyster Meringue Guinness. Place in a small container until Open the oysters and wash in their own Soak gelatine in cold water. Heat a small part ready to serve. juices. Strain and place the oyster back of the mineral water and dissolve the gelatine. into the shell. Bring blackcurrant coulis to a Mix in with the rest of the mineral and oyster Nasturtium Oil simmer. Add salt and pepper and dissolve water, then add the egg white. Pass through In a large blender place the nasturtium and the gelatine in the gravy and bring to the a fine sieve into a small cream whipper and grapeseed oil. Add a generous pinch of salt. boil. If it thickens, taste and strain into a place in the fridge. Let it set for at least 6 Blend on high speed until you feel the oil food container. Cool. When the gel is set, hours. Then charge with 2 CO2 capsules and begin to warm up. Turn off and pass through cover until needed. Put an anti-baking pan shake well. Carefully pipe onto the plate at the a Superbag (ultra fine filter 200 micron). The on medium heat with hazelnuts and toss last moment. residue can be dried and powdered. Save the until golden brown. Cover with hazelnut oil oil in a container and place in the fridge. and seasalt. Place it on paper to reduce the BlackCurrant Gel greasiness. Add a tsp of Guinness beer to the Dissolve agar agar in the tonic and Assembling oyster. Add ½tsp of blackcurrant gel on top. blackcurrant coulis. Add sugar, place in On a deep edged round plate arrange 3 Sprinkle with toasted hazelnuts and lemon a suitable pot and bring to the boil, while little gem lettuce hearts. Place a raw oyster zest. Serve.

FOUR I 6 Martijn'S RECIPES

Apricots, apple mint & white chocolate

Serves 6 150g butter 100g orange juice 150ml cream 320g caster sugar Ingredients 30ml cider vinegar white chocolate crumbs apricot coulis 100g white chocolate apple mint water 300g fresh apricots (no skin) 45g Malt-O 500ml water 200g dried apricots Maldon seasalt 200g apple mint 50g cardamom sugar 0.2 g mint green “sosa” colorant 20ml sea buckthorn juice GRILLED apricot 8 fresh apricots apple mint puffs white chocolate, vanilla & zest of orange 70ml apple mint water cider parfait ‘SPHERE’ Sea salt, olive oil, sugar 17g ovoneve 140g white chocolate 15g sugar 80g vanilla sugar apricot cream Apple mint powder 260ml cider 125g fresh apricots (no skin) 300g cream 125g dried apricots apple mint gel 80g caster sugar 50ml cider 240ml apple mint water 4 egg yolks 20g sugar 20ml crème de menthe 2 gelatine leaves 70g pomada 20g sugar Zest of ½ orange 2.4g xantana apricot sorbet white chocolate coating 700g fresh apricots garnish 600g white chocolate 200g dried apricots Silver leaf

FOUR I 7 Martijn'S RECIPES

Candy floss reached. Sieve and place in a tall jug so we on the flat side until nicely marked, then place Apple mint powder can dip the sphere in the chocolate. Dip the on a tray and sprinkle with sugar and zest of Orange skin powder sphere in one smooth movement completely a fresh orange. Place in a hot oven to heat ‘Marmalade’ flowers coating in the white chocolate. Remove through, this will take 3-4 minutes. Finish with immediately and carefully let the chocolate a small crystal of Maldon seasalt and serve Method drip off. Place the sphere onto a tray lined with the dish. with grease proof paper. Place back in the Apricot Coulis freezer and let the coating firm up and set. Apple Mint Water Place all ingredients in a blender and mix until 10 minutes before serving remove the sphere Place the water, colorant and mint leaves smooth. Pass through a fine sieve, then fill from the freezer. in a blender and blitz into a fragrant green small round half sphere molds and freeze for water. Place through a fine sieve, use at least 24 hours. White Chocolate Crumbs immediately. Mix the Malt-O with melted white chocolate White Chocolate , Vanilla, and work it in with your hands and fingers Apple Mint Puffs Cider Parfait ‘Sphere’ until you can press the mix together to small Whisk all ingredients together until stiff peaks Whisk cream with caster sugar to yoghurt rocks. Heat a non-stick frying pan to high of a meringue form. Put in a piping bag with a consistency. Soak gelatine, mix egg yolks, temperature. Under consistent movement smooth nozzle and pipe small dots on baking cider and vanilla sugar. Heat and whisk in place the white chocolate rocks into the pan, paper. Dust with apple mint powder and dry a mixing bowl over soft boiling water (bain keep the pan moving and remove from heat. the puffs in a still oven at 60C. marie) until gooey and thick, then add the The rocks will lose the sharp edges and turn gelatine and white chocolate. Remove from into smooth little stones. Then place in air Apple Mint Gel heat, let the mixture cool. When cool fold in tight container until ready to serve. Whisk all ingredients together and keep the cream and place in small sphere mold whisking for 4-5 minutes. The mix will start until half full. Place a half sphere of frozen Apricot Cream to emulsify and turn into a gel, place in a apricot coulis in the middle and close the In a blender cup purée all ingredients to a very squeezy bottle and keep cool until use. sphere moulds, filling the remaining space. smooth mixture. Push through a fine sieve. Tap the molds on a straight surface to make Place the cream in a squeezy bottle and keep Assembling sure there are no air bubbles inside. Freeze in the fridge until ready to use. The pomade Arrange a large flat piece of candy floss in for at least 24 hours. When frozen, carefully needs 12 hours to set. the middle of the plate. Dust the candy floss remove the moulds and place a small with apple mint and orange skin powder. toothpick in the top of the sphere. The sphere Apricot Sorbet Place the sphere in the middle with the silver is now ready for coating. In a blender cup purée all ingredients into atop. Dress ‘marmalade flower’ on top. Dot a very smooth mixture. Push through a fine the apple mint and apricot cream around the White Chocolate Coating sieve. Churn into a sorbet. edge of the candy floss. The grilled apricots Heat cream in a suitable pot and stir to a soft are presented at 2 O clock from the sphere. boil. Add chocolate and butter. Remove from GRILLED Apricot ‘Crumb’ the white chocolate Malt-O to half heat. Continuously stirring, mix until all lumps Halve apricots and toss them through some past 4. Add a small scoop of apricot sorbet are have gone and a smooth consistency is olive oil. Using a very hot griddle, grill them and finish with small apple mint puffs.

FOUR I 8