Cucumber, Green Apple, Mustard and CEDRATE

PETEr'S RECIPES

Cucumber, green apple, mustard and CEDRATE

Serves 4 ½ green apple, diced Mayonnaise (see the Method for QTY) 1 tsp finely chopped coriander Ingredients Method Marinated candied CEDRATE Cucumber chutney 1 cedrate Cucumber chutney ½ shallots Yellow food colouring Finely dice shallots and cucumber (peeled 1 cucumber, peeled and deseeded Fresh lemon juice and deseeded). Cook both in some olive 1 tsp olive oil oil with a few kaffir lime leaves. Add some 2 kaffir lime leaves Lemon confit mayonnaise sugar and deglaze with some white balsamic 1 tbsp sugar 3 lemons vinegar. Leave to cool and add roasted 1 tsp white balsamic vinegar, to glaze 100g sugar mustard seeds, raw diced green apple and 1 tsp roasted mustard seeds 100g salt finely chopped coriander.

FOUR I 1 PETEr'S RECIPES

Marinated candied CEDRATE salt. Vacuum pack the lemons and leave to vinegar, olive oil, pepper and salt. Fill up with Peel cedrate, cut into thin slices using a marinate for at least one month. The salt will cucumber chutney and turn over onto a cold Japanese mandolin. Steam for 1 minute until taste sweeter because of its contact with the plate. Then arrange the marinated mustard al dente. Vacuum-pack the sliced cedrate acids and the bitter flavours of the lemon. Mix seeds (roast and marinate with soy, mirin and with parts of sugar water, yellow food several tbsp of mayonnaise with a few tbsp of sushi vinegar), the lemon confit mayonnaise, colouring and fresh lemon juice. Leave to finely crushed lemon confit (make sure there the strips of marinated candied cedrate, marinate for about three days. are no pips). some finely chopped and marinated beetroot and iceberg lettuce leaves around it. Serve Lemon confit mayonnaise Presentation separately with an ice cold vinaigrette of Rinse lemon and cut into wafer thin slices, Cut a cucumber into long rectangles, watercress, coulis, vanilla oil and cardamom sprinkle with half the sugar and half the remove the seeds and marinate in tarragon oil.

FOUR I 2 PETEr'S RECIPES

Sardines, radish, spring onion and cucumber

Serves 4 5 sprigs of tarragon 2-3 drops of Tabasco Juice of ½ lemon, Gelatine (refer to method for QTY) Ingredients Pepper, salt, 250ml water Marinated radishes Goat’s cheese crème 3 tbsp white balsamic vinegar 8 radishes 110ml semi-skimmed milk 50ml sweet white wine Beetroot juice (to cover radishes) 500g Goat’s cheese 80ml olive oil Sherry vinegar, to taste 1 tbsp honey Salt and pepper, to season 1 tbsp sherry vinegar Tomato preserve 400g cream 3 large tomatoes Method Salt and pepper, to taste 6 celery leaves Pinch of salt Goat’s cheese crème Marinated sardines 1tsp capers, finely chopped Heat the milk and mix in 550g of the goat’s 4 sardines 3 basil leaves, finely chopped cheese, add the honey, sherry vinegar and Coarse salt, to taste Black pepper, to season leave to cool briefly. When temperature is

FOUR I 3 PETEr'S RECIPES

about 30C, fold in the partly-whipped cream, de sel. sherry vinegar, pepper and salt. Sprinkle with and season with salt and pepper to taste. olive oil, pepper and salt just before serving. Tomato preserve Marinated sardines Cut the ripe tomatoes into chunks and mix Presentation To make the marinade, mix together tarragon, with some celery, salt, finely chopped capers, Cut the marinated sardines into strips of lemon juice, pepper, salt, water, white finely chopped basil leaves and black pepper. about 1cm. Melt some tomato preserve and balsamic vinegar, sweet white wine and olive Place a clean, wet muslin cloth on a sieve pour a layer onto a flat, cold plate and leave oil. Clean the sardines. To remove head, use and put the tomatoes on top. Put in the fridge to set. When the ‘preserve’ has firmed up scissors to remove stomach and remove overnight to allow the juices to seep out. Add a little, place the sardine pieces on top, in a bones using your fingers. Open the fillet out a few drops of Tabasco to the juice, as well as row. Finish off the plate with some finely diced onto a board. Sprinkle over some coarse salt salt and pepper and add 3 leaves of gelatine green apple, pieces of smoked eel, the green and leave to soak up for about 2 minutes. per 500ml. part of a spring onion filled with the goat’s Rinse the fillets and pat dry. Place the cheese crème, the marinated radishes. Serve sardines in the marinade for around an hour. Marinated radishes with a sorbet of green apple, tomato juice and Remove from marinade just before serving, Quarter several radishes and place them in cucumber. Serve immediately. brush with olive oil and a few grains of fleur beetroot juice, which has been flavoured with

FOUR I 4 PETEr'S RECIPES

Sepia, red bell pepper, piccalilli, avocado

Serves 4 1tsp lime juice 13g tarragon vinegar 1tsp lime zest 4 basil leaves Ingredients 37ml Arbequina olive oil Citrus condiment 75ml water 1 sepia (normal size) for approximately 4 145g lemon juice 150ml white wine people, starter portion 60g cane sugar 20ml soy sauce 36g olive oil 230g peeled tomatoes Piccalilli 10g white soy sauce 8g red bell pepper 80g mayonnaise Fleur de sel 20 strokes of black pepper 100g cream 11ml Xérès Capirete 50g piccalilli Candied red bell peppers 107g Palatinose 1 red bell pepper 5g stabilizer Black tapioca pearls Olive oil, to taste 8 drops of Tabasco 50g tapioca Small bag of squid ink Marinated shii-meji Squid dressing 1tbsp soy sauce 2tbsp sushi vinegar 2 tbsp olive oil 1tbsp rice wine 120g shii-meji (white beech mushroom) 1 tbsp ponzu 1tbsp olive oil 2 tbsp basil oil A small amount of lime zest Red bell pepper sorbet 2 tbsp delicately chopped, roasted pine 450g red bell pepper coulis nuts Guacamole 92g sun dried tomatoes Small amount of delicately chopped, 2 creamy Hass avocados 38ml lime juice candied bell pepper 1tbsp coriander 2 tarragon leaves Small amount of delicately chopped basil

FOUR I 5 PETEr'S RECIPES

Ink tuile Method Marinated shii-meji 26g pine nuts Cut the caps off the white beech mushrooms. 12g lemon zest Squid Bring the vinegar to the boil and pour over the 300g panko Using a cleaned squid, cook the squid and mushrooms. Let it marinate for a minimum of 70g miso olive oil Sous Vide for 30 minutes at 50C. 10 minutes. 9g bonito flakes Let it cool. Slice the squid in long, thin 30g black olives strips and sprinkle with olive oil, season Red bell pepper sorbet 35g sushi vinegar with pepper and salt. Briefly fry the strips in Blend the ingredients in a Thermomix. Let 4 small bags of squid ink a dry, non-stick pan and cool down in the it rest for a while. Sieve and churn until you 50g soy sauce refrigerator. have sorbet. 16g Trisol 60 g Malto For the piccalilli mayonnaise Squid dressing 550ml water Mix both ingredients and add the whipped Mix the olive oil, ponzu, basil oil, roasted & cream. Season with salt and pepper. chopped pine nuts, candied red bell pepper SWEET AND SOUR shallots and the delicately sliced basil. 1 recipe sweet and sour mixture Tapioca pearls 1 shallot Cook the tapioca three times and use fresh Ink tuile 55g mustard seed water each time. Rinse thoroughly. Marinate Mix the panko with all liquid ingredients and 15g sushi vinegar with the squid ink, soy sauce, rice wine, olive soak for just under an hour until everything is 15g rice wine oil and a small amount of lime zest. black. Put the mixtures in the Thermomix with (Sweet and sour mixture) all the other ingredients except for the Malto. 30g tarragon vinegar Guacamole Blend very well and pass through a sieve. 250ml water Blend all ingredients and pass through a Add the Malto to the mixture. Spread it out on 2g coriander seeds sieve. a silpat and dry in a food dryer/ dehumidifier 1.5g white peppercorns at 60C until it’s crispy. 1 sprig thyme Citrus condiment 3 sprigs tarragon Cook the lemon juice with the cane sugar Sweet and sour shallots 25g granulated sugar until you get a syrupy mass. Add the white For the sweet and sour mixture, bring all the soy sauce and the olive oil. Season with fleur ingredients to the boil and pass through a TO FINISH de sel. sieve. Cook the mustard seeds for 45 minutes Piccalilli of Tierenteyn in chicken stock. Let it cool down and Violets Candied red bell peppers marinate in rice wine and sushi vinegar. Liquorice Preheat the oven to 190C. Put the red bell Slice the shallots into a desired shape. Add Delicately grated mojama (dried and salted pepper together with some olive oil in a the cold sweet and sour mixture and Sous tuna fish) baking dish. Roast the red bell pepper for Vide to cook the shallots. Salmon eggs 20 minutes in the oven until it’s almost black. Let it cool down for a while, peel the red bell To finish pepper and pour the juice from the baking Put the cold squid strips on the plate and dish through a sieve. Mix the juice with a few cover with the following: delicately chopped tsps of good quality olive oil and put the red piccalilli, cream of piccalilli, black tapioca, bell pepper, sliced in strips, back in the dish. cream of avocado, citrus condiment, strips Season with salt and pepper and heat until of red bell pepper, violets, liquorice, mustard it reaches its boiling point. Let it cool down seeds, delicately grated mojama (dried immediately. and salted tuna fish), salmon eggs, red bell pepper sorbet, a piece of ink tuile and the marinated shii-meji. Serve the dressing separately.

FOUR I 6 PETEr'S RECIPES

Chocolate, São Thomé, Earl Grey and beetroot

Serves 4 150g Tapioca starch chocolate. Leave to cool to around 35C and Bronze powder fold in the partly-whipped cream. Mix 1/3 of Ingredients the mousse with some feuilletines and divide Beetroot and cherry tuile between hemispherical moulds, leave to cool São Thomé Mousse 300g Morello cherry purée and stick the two halves together. Freeze. 100g sugar 100g juice of centrifuged beetroot Divide the rest of the mousse between slightly 400g cream White bread smaller moulds and press into a small pastille. 80g egg yolks Leave to cool briefly, smooth into a pebble 380g Callebaut São Thomé chocolate Beetroot and cherry gel shape and roll in the cocoa powder. 130g Callebaut milk chocolate 300g Morello cherry purée 20g Callebaut cocoa powder 100ml juice of centrifuged beetroot Dulce de leche 650g cream, partly whipped 40g agar agar Boil a tin of condensed milk in water for 3 Verjus, to taste hours, cool briefly and mix with a purée of Dulce de leche ripe mangoes. Finish with the mango vinegar. 1 tin condensed milk Method Place in a piping bag. 100g purée of ripe mangoes 1 tbsp mango vinegar São Thomé Mousse Bronze chocolate rocks Use the sugar to make a golden caramel Infuse the São Thomé chocolate with the Bronze chocolate rocks and deglaze with the cream, bring to the boil earl grey tea, in a vacuum bag, at 70C in a 200g São Thomé chocolate and mix in the beaten egg yolks. Stir with a bain-marie for 5 minutes. Pass the chocolate 3g Earl grey tea wooden spoon until temperature reaches 85C through a sieve and mix with Callebaut 60g Callebaut chocolate pearls and pour, through a sieve, over the pieces of chocolate pearls. Now slowly mix in some

FOUR I 7 PETEr'S RECIPES

tapioca starch and roll until the desired shape (without crust) and place in a dryer at 60C of Verjus to taste. (Verjus made from ice wine) is achieved, add tapioca until dry granules are overnight. Break off small pieces. formed. Colour with bronze powder. Presentation Beetroot and cherry gel Place 3 São Thomé mousses on a cold, dark Beetroot and cherry tuile Mix ¾ Morello cherry purée with ¼ juice of plate. Finish off with dollops of dulce de leche, Mix ¾ Morello cherry purée (from Boiron) with centrifuged beetroot and sweeten slightly. bronze pearls, crumble and the blood sorrel ¼ juice of centrifuged beetroot and sweeten Bring to the boil with the agar agar. Remove leaves. slightly. Soak in a few slices of white bread from pan, blend, sieve and add a few drops

FOUR I 8