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1.
SWEET TOMATO 'TARTAR', BLACK SARAWAK PEPPER
& CORIANDER, RASPBERRY & RED BELL PEPPER SORBET
By
Chef Pierre Herme |
Serve: 6 portions
Ingredients
SWEET GINGER
1 pc small ginger - fresh (approx. 20g)
50 g granulated sugar - fine
100 g water
Method:
Peel ginger, cut into thin strips then julienne. Bring water and
sugar to boil in a small pan. Add ginger and let it cook at very
low heat for 8-10 minutes.
SWEET TOMATO 'TARTAR', BLACK SARAWAK PEPPER & CORIANDER
6-7 nos tomatoes - medium size
120 g strawberries - hulled & diced (optional)
60 g olive oil - top quality
60 g granulated sugar - fine black pepper - freshly ground (6-7
turns)
20 g sugared ginger - chopped
8 leaves coriander - chopped
40 g white or raspberry vinegar - top quality
40 g lemon juice - freshly squeezed
Method
Peel, seed and dice tomatoes. Keep tomatoes skins and let dry on
baking tray in cold oven. Put tomatoes in a colander to drain off
juice and refrigerate. When ready to serve, season with above ingredients
and adjust to taste.
SLIGHTLY TANGY FROMAGE BLANC
100 g fromage blanc - 40% fat content
10 g lemon juice - freshly squeezed
Method
Mix and refrigerate
SLICED OF GRILLED SUGARED BREAD
1 no brioche - small or square egg bread
100 g granulated sugar - fine
30 g butter
Method
Cut bread in a very thin slices using a very sharp serrated knife.
Spread with butter, place on non-stick baking tray, cover and put
in oven at 250ºC. When slices have become a light golden brown,
uncover, sprinkle with icing sugar. Broil to caramelize. Leave to
cool before serving. Store in air-tight container.
RASPBERRY & RED BELL PEPPER SORBET
½ no red bell pepper 500 g fresh raspberries - approx.
360 g pureed raspberries
150 g red bell pepper - skinned & blanched
90 g granulated sugar - fine
20 g raspberry vinegar
Method
Skin red bell pepper, cut in half to remove seeds. Dip pulp 3 times
in boiling water to remove bitter taste. Blend raspberries, press
through strainer to remove seeds. Mix bell pepper pulp into pureed
raspberries and blend. Season with sugar and vinegar. Keep 3 tablespoons
of mixture for presentation. Transfer rest of mixture in ice cream
maker and chill. Put in freezer.
DRESSING THE PLATE FOR SERVING
125 g raspberries - fresh
½ bunch coriander
½ bunch mint - fresh
1 tbsp olive oil
1 tsp granulated sugar - fine black Sarawak pepper - freshly ground
(3 turns) a dash of lemon juice
Method
Season herb salad in salad bowl. Use preferably large dinner
plates, splash edge with fromage blanc, sprinkle with fresh raspberries,
5-7 per plate. Plate an 8 cm diameter dessert ring, fill with 'tartar'
1.5 cm thick, remove ring and place a large scoop of sorbet in the
center of 'tartar'. Add herb salad and a dried tomato skin. Top
with sugared grilled sliced of bread.
RECOMMENDED WINE
Pineau des Charentes rouge |
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2.
PINEAPPLE CARPACCIO WITH CRYSTALLISED CORIANDER, GREEN LIME SORBET
By
Chef Pierre Herme |
Serve: 6 portions
Ingredients
CRYSTALLISED CORAINDER LEAVES
Method
Dip coriander leaves one at a time in egg white, and immediately
after in fine granulated sugar. Place on rack and let it dry for
at least 4 hours before use. This recipe calls for 10-12 leaves
per plate.
CORIANDER JUICE
250 g water
50 g granulated sugar - fine
4 nos ginger - thin strips\ black Sarawak pepper - grounded (2 turns)
½ nos lime - peel 15 g fresh coriander - chopped
Method
Bring to boil water, sugar, ginger, pepper and lime peels; remove
from heat and leave to cool. Blend mixture with coriander. Keep
refrigerated, as it must be served very cold.
LIME SORBET
200 g milk
200 g granulated sugar - fine
200 g mineral water - flat
1 no lime peel
200 g lime juice
Method
Bring separately to boil the milk, water, sugar, lime peel mixture.
Then cool to room temperature. Mix all ingredients in a blender
and then transfer them to an ice cream maker. Freeze. Store in freezer
at minus 14ºC to maintain its smooth texture. You may also use store
bought sorbert.
PINEAPPLE SLICES
Choose a large pinapple or two small ones. Peel fruit with serrated
knife making sure that all dark peels and eyes are removed. Cut
in 4 from top to bottom, remove core and slice very thinly width
wise. Keep refrigerated.
AT SERVING TIME
Divide the slices among large dinner plates, arranging them
in a single layer on each plate. Season with freshly ground black
Sarawak pepper and a few lemon peels (8-9). Pour coriander juice
over fruit, place 12-15 crystallised coriander leaves and a scoop
of lime sorbet in the center of each plate. You may decorate with
a few red currants or pomegranate seeds. Serve immediately.
RECOMMENDED BEVERAGES
Muscat de Rivesaltes from David Moreno (Durban-Coribieres) or
Muscat de Rivesaltes from Cazes.
HOW TO PROCEED
4 hours before: Prepare crystallized coriander leaves.
2 hours before: Prepare sorbet, juice and pineapple slices.
1 hour before : Put sorbet to freeze in ice cream maker, arrange
pineapple slices on plates and refrigerate.
At serving time: Pour syrup, decorate plates and add a large scoop
of sorbet. |
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