Jonnie Boer’s recipes FOIE GRAS with NORTH SEA CRAB, BLACK OLIVE & JUICE OF FERMENTED RED CABBAGE
FOUR Jonnie Boer’s recipes Autumn 2014 English edition FOIE GRAS with NORTH SEA CRAB, BLA CK OLIVE & JUICE OF FERMENTED RED CABBAGE
SERVES 5
Ingredients Method
LIVER BLACK OLIVE LIVER • 1kg liver, cleaned • 3kg black olives, Marinate the liver in the mac vin, cognac and salt for 24 hours then • 80ml mac vin pitted vacuum pac and cook in a water bath heated to 52C for 15 minutes. • 20ml cognac • 200ml celeriac Once cooked, remove the excess fat from the liver before blending into a • 7g salt broth smooth paste. Allow the paste to cool then place in a curl-shaped mould • 7g pink rock salt • Black natural food and place in the fridge to set. colouring ALMOND CREAM • 13g agar ALMOND CREAM • 300ml almond oil • Cayenne pepper, Mix the egg white, yogurt and lime juice together in a bowl and slowly • 50g egg white ground add the oil as you stir. Mix together with a hand blender until soft peaks • 45g yogurt • Lemon juice begin to form. Add the salt to taste. • 1 lime, juiced • Salt • Salt ALMOND MILK North sea crab Add the almond oil to the milk and mix together using a hand blender. ALMOND MILK • 5 large crab claws Add salt to taste. • 500ml almond oil • Salt • 100ml milk • Lime zest ALMONDS • Salt • Lime juice Remove the skin from the almonds and discard. Chop the skinned • Red pepper oil almonds into small pieces and toast lightly in a pan over a low heat. ALMONDS • Olive oil Marinate them with the olive oil, salt and lemon zest. • 5 almonds • Olive oil TO FINISH PEPPER OIL • Salt • Purslane Blend the peppers with the oil and allow to steep for approx. 2 hours. • Lemon zest • Sorrel • Foie gras CABBAGE JUICE PEPPER OIL Ferment the cabbage with the xantana and salt. Extract the juice and set • 5 red peppers aside until required. • 1l grapeseed oil CELERIAC BROTH CABBAGE JUICE Clean the celeriac and pass it through a juicer to extract the juice. Bring • 1 large red cabbage the celeriac juice to the boil and scoop up the foam as it rises to the • Xantana surface. Season with lemon juice, white vinegar and salt and mix in the • Salt xantana.
CELERIAC BROTH BLACK OLIVE • 3 celery roots Juice the olives with a slow juicer. Place the juice in a pan and cook for • White vinegar 3 minutes over a low heat. Pour the juice into a tray and place in the • Lemon juice refrigerator to cool. Once cooled, mix again with a hand blender until • Xantana smooth. Add the lemon juice, cayenne pepper and salt. • Salt North sea crab Steam the crab at 100C for eight minutes. Allow it to cool, then clean the crab claws and remove the crab meat. Season the crab meat with salt, lime zest, lime juice, pepper oil and olive oil.
TO FINISH Place the curl-shaped liver onto a plate. Arrange the rest of the components around the fliver according to the image and garnish with purslane and sorrel herbs.
FOUR Jonnie Boer’s recipes Autumn 2014 English edition Jonnie Boer’s recipes RIVER PERCH, CHLOROPHYLL OF FENNEL & GRAVY OF SHALLOT & BACON
FOUR Jonnie Boer’s recipes Autumn 2014 English edition RIVER PERCH, CHL OROPHYLL OF FENNEL & GRAVY OF SHALL OT & BA CON
SERVES 4
Ingredients Method
RIVER PERCH Shallot gravy RIVER PERCH • 4 river perch • 5kg shallots Fillet the river perch and remove the bone. Place the fish skin side down • Olive oil • 3 laurel leaves on an iron dish and place into the chiller. Remove the perch from the • Salt • 15g peppercorns chiller and cut into the desired shape before allowing it to thaw. Hold the • 750ml vermouth skin of the perch over a gas flame until crispy. Rub the perch with oil and SWEET AND SOUR • 7l chicken stock season to taste with salt. Cook the fish for approx. three minutes in an • 1l organic vinegar • 1l veal gravy oven heated to 120C. • 660ml water • Apple beurre • 330g sugar noisette sweet and sour • 10 peppercorns • Butter Place all of the ingredients in a pan and reduce down into a thick sauce. • 5 star anise • White vinegar • 3 laurel leaves • Oil LARDO BACON • 1 whole red pepper Dice the pork belly into cubes and place them in the sweet and sour to Sake cream marinate until required. lardo bacon • 800g yogurt • 100g pork belly • 200g egg whites FENNEL JUICE • 100g sweet and • 1 lemon, juiced Ferment the fennel with the xantana and salt to extract the juice. Mix the sour • 400ml sake fennel juice with the rest of the ingredients and season to taste with the • 200ml sunflower oil salt. FENNEL JUICE • 600ml milk • 200ml celeriac • 25g agar YOUNG FENNEL broth Cut the fennel into thin slices and place them in ice water. Remove the • 200ml cockle juice fennel from the ice before serving and marinate with olive oil, lime zest • White vinegar and salt. • Vermouth • Lemon juice BAKED APPLE • 1 fennel Cut the apple into quarters along the core. Place the apple in a vacuum • Xantana bag with the lime juice. Then vacuum seal and allow to infuse for an • Salt hour. Open the bag, pour away the juice and add the beurre noisette. Vacuum seal the bag again and place into a water bath for 1 hour at 60C. young fennel Remove the apple and let it cool. Once cooled, hold the apple over a gas • Young fennel flame until it goes rich brown in colour. Then cut the apple into slices and • Ice water reserve until required. Reserve the apple infused beurre noissete for the • Olive oil shallot gravy. • Lime zest • Salt SHALLOT GRAVY Finely slice the shallots and place them in a pan with the oil over a Baked apple low heat to slowly caramelise. Add the laurel leaves and peppercorns, • 2 granny smith vermouth and chicken stock and let the mixture boil and partially reduce apples down. Add the veal gravy and continue reducing to 3 litres. Strain the • 100g beurre gravy through a fine chinois. Then, place it back in the pan over a low noisette heat and allow it to simmer with the apple beurre noisette and butter • Lime, juiced until it reaches the right consistency – it should be a thick gravy. Season to taste with white vinegar.
FOUR Jonnie Boer’s recipes Autumn 2014 English edition RIVER PERCH, CHL OROPHYLL OF FENNEL & GRAVY OF SHALL OT & BA CON
Method cont.
SAKE CREAM Mix the yogurt, egg whites, lemon and sake together in a bowl and slowly add the oil. Bring the milk to a boil in a pan over a medium heat, then add the agar and allow it cook for at least 1 minute. Carefully add the milk and agar mixture to the sake yogurt mixture then blend until smooth.
TO FINISH Heat the lardo bacon in the shallot gravy. Serve each part according to the dish pictured.
FOUR Jonnie Boer’s recipes Autumn 2014 English edition Jonnie Boer’s recipes PIGEON with CREAM OF GOAT’S CHEESE, FOIE GRAS, pigeon HEART AND juice of KOHLRABI
FOUR Jonnie Boer’s recipes Autumn 2014 English edition PIGEON with CREAM OF GO AT’S CHEESE, FOIE GRA S, pigeon HEART, AND juice of K OHLRABI
SERVES 4
Ingredients Method
FARMER’S PIGEON HAZELNUT PASTE PIGEON GRAVY • 2 pigeons • 640g hazelnuts Start by removing the legs, wings, neck, innards and breast fillets from • 720g celeriac purée the pigeon, setting aside each part, including the carcass. Start to make PIGEON GRAVY • 200ml milk a gravy by cutting the celery, carrots and leeks into small pieces and • 2 celery sticks frying them gently in a pan. Add the red wine, madeira, port and salt and • 3 carrots Pigeon WING bring to the boil. Roast the pigeon bones and neck in an oven heated to • 2 leeks • 4 pigeon wings 200C until brown, then place them in a pan with water and bring them • Red wine • Sunflower oil to the boil over a medium heat. Skim off the foam that rises to the top • Madeira • Salt of the water as it boils. Add the vegetables, madeira and port mixture to • Port the same pan, along with all of the herbs. Allow the gravy to steep for 12 • 7.5kg pigeon pigeon HEART hours at 90C, then strain and reduce to a desired consistency. Season to carcass • 2 pigeon hearts taste with more of the Madeira and red port. • 7.5kg duck necks • 20ml sunflower oil • 12g salt • 300ml pigeon gravy FARMER’S PIGEON • 1 garlic bulb Hold the pigeon breast fillets over a gas flame until the skin is crispy. • 1/4 thyme sprig pigeon LIVER Cook the pigeon for 13 minutes in an oven heated to 120C. Cut the breast • 1/4 rosemary sprig • Pigeon liver, halved fillet and remove the tendon and trim. Coat the fillet with some of the • 3 laurel leaves • 10g butter pigeon gravy, reserving the rest for the pigeon legs and heart. • Salt CELERIAC broth • Pepper CELERIAC broth • 3 celeriac • Rosemary Clean the celeriac and pass it through a juicer to extract the juice. Bring • Salt • Pigeon gravy the celeriac juice to the boil and scoop up the foam as it rises to the • Lemon surface. Season with lemon juice, white aceto and salt and mix in the • White vinegar Goat’s Cheese xantana. cream CELERIAC JELLY • 450g foie gras CELERIAC JELLY • 750g cleaned • 550ml celeriac Start by making the celeriac purée. Cut the celeriac into cubes and celeriac broth vacuum seal with the cream and salt. Cook for 45 minutes at 100C. Purée • 250g cream • 14g agar the celeriac in a blender until smooth and season with salt, cayenne • thyme • 200g goat’s cheese pepper and lemon juice. Bring the milk, celeriac broth and celeriac purée • 7 g salt • White balsamic to the boil in a saucepan. Add the agar and bring to the boil for the • cayenne pepper • Vermouth second time for at least 1 minute. Then add the vegetal gelatin and set • lemon juice aside until required. • 500ml milk kohlrabi blocks • 250ml celeriac • 1 kohlrabi, cut into pigeon LEG broth 5mmx5mm cubes Chop the shallots and sauté with the butter and goose fat in a pan over • 250g celeriac purée • 100g sugar a medium heat. Add the flour and lower the heat, continuing to sauté • 9g agar • 100ml vinegar until browned. Add the pigeon legs, then stir in some of the pigeon gravy, • 35g vegetal gelatin reserving some for the pigeon wing. Bring to the boil until the mixture begins to thicken, then season with the madeira, port and the celeriac pigeon LEG jelly. Place the mixture into silicone moulds and insert a pigeon leg bone • 5 shallots into each and allow to set. • 100g butter • 20g goose fat HAZELNUT PASTE • 120g flour Toast the nuts then finely blend using a blender. Pour the mixture through • 4 pigeon legs a sieve and combine with the milk and celeriac purée. Season to taste • 1.5l pigeon gravy with the cayenne pepper and salt. • 20ml madeira, reduced • 20ml port, reduced • Celeriac jelly
FOUR Jonnie Boer’s recipes Autumn 2014 English edition PIGEON with CREAM OF GO AT’S CHEESE, FOIE GRA S, pigeon HEART, AND juice of K OHLRABI
Method cont.
pigeon WING Confit the pigeon wing with the sunflower oil in an oven heated to 110C for approx. 1 hour. Allow it to cool then cut the wings to the desired size and pull out the bones. Char the wings over a gas flame until crispy and coat with olive oil and salt.
pigeon HEART Cook the heart with the sunflower oil in an oven heated to 70C for 12 minutes. Cut the heart in half, then place in a pan and heat in the pigeon gravy.
pigeon LIVER Fry the livers briefly with salt, pepper and rosemary. Once cooked, trim the livers to shape and heat them in the pigeon gravy.
Goat’s Cheese cream Mix the foie gras with 250ml of the celeriac broth in a Thermomix set to 50C. Remove and set aside. Place the rest of the celeriac broth in the Thermomix with the agar, goat’s cheese, white balsamic and vermouth and mix until fully incorporated. Allow the cream to cool to form a jelly then blend until smooth.
kohlrabi blocks Place the kohlrabi cubes into a pan and add the sugar and vinegar. Bring to the boil, then turn down the heat and simmer until the cubes are soft. Drain and set aside.
TO SERVE Place all of the components on a dish according to the image above, serving ½ pigeon breast and ½ pigeon liver per serving.
FOUR Jonnie Boer’s recipes Autumn 2014 English edition Jonnie Boer’s recipes WHITE BEAN CREAM, BLACK OLIVE AND TOMATO JUICE, FLAVOURED WITH LEMON WORMWOOD
FOUR Jonnie Boer’s recipes Autumn 2014 English edition WHITE BEAN CREAM, BLA CK OLIVE AND TOMA TO JUICE, FLAV OURED WITH LEMON WORMWOOD
SERVES 10
Ingredients Method
CELERIAC BROTH OLIVE TERRINE CELERIAC BROTH • 3 celery roots • 900g olive purée Clean the celeriac and pass it through a juicer to extract the juice. Bring • White vinegar • 750g celeriac broth the celeriac juice to the boil and scoop up the foam as it rises to the • Lemon juice • 25g agar surface. Season with lemon juice, white aceto and salt and mix in the • Xantana xantana. • Salt SWEET AND SOUR • 1l organic vinegar WHITE BEAN PURÉE WHITE BEAN PURÉE • 660ml water Soak the beans in water overnight. Drain and place in a vacuum bag with • 500g white beans • 330g sugar the cream, bacon, salt and thyme. Vacuum seal and steam for 3 hours • 750ml cream • 10 peppercorns at 100C. Once steamed, remove from the bag and blend until smooth. • 20g bacon • 5 star anise Season with the salt, lemon juice, red pepper oil and crème fraîche. • Salt • 3 laurel leaves • Thyme • 1 whole red pepper RED PEPPER OIL • Lemon juice Mix the oil and the peppers in a blender and allow to rest for 2 hours • Red pepper oil BEETS before pouring through a fine chinois. • Crème fraîche • 4 red beets • Salt WHITE BEAN JELLY RED PEPPER OIL • Peppercorns Cook the white bean purée, broth and agar for at least 1 minute in a • 1l grape seed oil • Laurel leaves Thermomix blender and season with red pepper oil, lemon juice and salt. • 5 red peppers • 750ml beetroot juice OLIVE PURÉE WHITE BEAN JELLY • 500ml sweet and Make juice of black olives with a slow juicer and add the broth, black • 900g white beans sour colouring and agar. Allow to cook for approx. 3 minutes. Pour it in a tray purée and allow to cool in the refrigerator before transferring it back into the • 750ml celeriac TONBURI blender to blend until smooth. Season to taste with lime juice, cayenne broth • 30g tonburi pepper and salt. • 2g agar • 100ml celeriac broth • Red pepper oil • 10ml ponzu OLIVE TERRINE • Lemon juice • 2 lemons, zested Put the olive purée, celeriac broth and agar in a Thermomix and blend on • Salt • 500ml lemon juice heat for at least 1 minute. • White bean paste • Xantana • Olive oil SWEET AND SOUR OLIVE PURÉE Mix the ingredients together and bring to the boil in a pan over a medium • 3kg black olives, BEET SLICES heat, then allow to cool and set aside until required. pitted • 4 young beetroot • 200ml celeriac • 100ml beet juice BEETS broth • Olive oil Boil the beets in the beet juice with salt, peppercorns and laurel until • Black natural • Salt tender. Peel the beets and put them in a vacuum bag along with the colouring • Lime juice sweet and sour and marinate for 24 hours. Whip the mixture into a • 13g agar • Lime zest ‘meringue’ using nitrogen. • Lime juice • Cayenne pepper TOMATO SEED TONBURI • Salt • 4 cherry tomatoes Marinate the tonburi in the celeriac broth, ponzu, lemon zest and juice and mix in the xantana. Season with the olive oil.
BEET SLICES Cut the beets into thin slices and keep them in beet juice with ice. Marinate them à la minute in olive oil, salt, lime juice and zest.
FOUR Jonnie Boer’s recipes Autumn 2014 English edition WHITE BEAN CREAM, BLA CK OLIVE AND TOMA TO JUICE, FLAV OURED WITH LEMON WORMWOOD
Ingredients cont. Method cont.
TOMATO JUICE WITH TOMATO SEED WORMWOOD Cut the cherry tomatoes in half, spoon out the seeds and set aside until • 5kg ripe tomatoes required. • 1 shallot, chopped • 10 basil leaves TOMATO JUICE WITH WORMWOOD • 4 tarragon sprigs Coarsely chop all of the ingredients and blend with a hand blender. • 1 garlic clove Hang the mixture in a clean chinois and let it drain overnight with a bowl • 8 black peppercorns beneath it to collect the tomato drain. Season the juice with salt, pepper • 500ml rosé and the aceto, to taste. Then add the fresh lemon wormwood and allow it champagne infuse until the wormwood flavour reaches the desired strength. • Salt • Pepper TO FINISH • White vinegar Plate the dish on warm crockery, spooning the white bean cream and • Fresh lemon the black olive into the centre along with the wormwood infused tomato wormwood juice. Add a few drops of tomato oil and finish with East Indian cherry flowers and leaves and the beet leaves. TO FINISH • Tomato oil • East Indian cherry flower and leaf • Young beet leaves
FOUR Jonnie Boer’s recipes Autumn 2014 English edition