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Foie Gras on the Rocks

Foie Gras on the Rocks

Ingredients (serves 4)

Lobe of fresh duck Foie Gras

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Pure White Sea Salt
Freshly ground black pepper
100 ml elderflower cordial
2 tablespoons Armagnac
1 pain d’épices
2 tablespoons pomegranate seeds
3 tablespoons blueberries
A few dandelion leaves, washed
Some baby cress, washed

Method

  1. Divide the foie gras in two, season with salt and peppers then marinate one half in the elderflower cordial and the other in Armagnac. Cover and set both aside in the fridge for 6 hours.
  2. Meanwhile, cut some wafer-thin slices of pain d’épices and dry out in a low oven until crisp, about 1-2 hours. Reserve in an airtight tin.
  3. Remove the foie gras from the marinades, drain and pat dry. (Save both marinades to sprinkle as jus.) Wrap each tightly in clingfilm as a sausage.
  4. Prepare a pan and steaming basket and cook the foie gras rolls in the steamer basket for 10 minutes. Remove and cool then chill.
  5. Unwrap each foie gras roll in turn and slice thinly with a knife dipped in very hot water. Serve on plates, two plates for ladies and two for men, sprinkled with the appropriate marinades and garnished with the pomegranate seeds, blueberries, leaves and gingerbread toasts.
  6. If the men and the ladies insist on trying each other’s foie gras, then that is perfectly acceptable!

    Cook’s Notes
    Pain d’épices is a rich spiced French cake, literally ‘spice bread’, not to be confused with British gingerbread.

Buy the entire recipe collection “Cuisinier Gascon” by Chef Pascal Aussignac.

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Florentines

Florentines

Ingredients (makes 30)

300g Venezuelan Las Trincheras 72% chocolate
Willie’s Venezuelan Gold Chocolate (Las Trincheras) 80g

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80g candied orange peel, roughly chopped
80g raisins
200g flaked almonds
80g pecan nuts, roughly chopped
50g plain flour
50g unsalted butter
150g light muscovado sugar
60ml clear honey
100ml double cream

Method

  1. Preheat the oven to 170 °C. Line two large baking trays with baking paper.
  2. Place the candied peel, raisins, flaked almonds and pecan nuts in a bowl. Add the flour, mix well and set aside.
  3. In a saucepan, combine the butter, sugar, honey and cream. Bring to the boil over a moderate heat and cook for 7 minutes, stirring occasionally. Do not allow the mixture to caramelize and brown. Remove from the heat and stir in the dried fruit, nut and flour mixture.
  4. Place heaped teaspoons of the mixture on the prepared baking trays, leaving at least 6 cm between the spoonfuls. Bake in the preheated oven for about 12 minutes, or until golden brown. Leave to cool on the baking trays until set.
  5. Temper the chocolate, then spread a thin layer over the underside of each biscuit. Place chocolate side up on a wire rack to cool. When the chocolate is almost set, mark it with wavy lines, using the prongs of a fork. Leave until the chocolate has completely hardened. The florentines will keep for up to a week if stored in a cool place in an airtight container. Buy the entire recipe collection Willie’s Chocolate Bible (Hardback edition).
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Seared Scallops with Osetra Malossol Caviar

Seared Scallops with Osetra Malossol Caviar

Ingredients (serves 4)

400 g fresh sea scallops or two per person
Caviar: Osetra Malossol 30g

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Black Lava Salt from Palm Island – Hawai 40g

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White Truffle Oil

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Extra Virgin Olive Oil 55ml
2 baby courgettes
2 shallots peeled and finely chopped
1 small cup of sour cream
1 small cup of vegetable stock
100 ml white wine vinegar
Few sprigs of dill and micro salad leaves

Method

  1. Use a speed-peeler to peel the courgettes in long ribbons, add the white wine vinegar, pinch of salt and white pepper. Let it sit on the side for 5 minutes.
  2. Pat dry the scallops with paper towel and sear them each side in a hot pan for about 1 minute or until golden.
  3. Remove the scallops from the pan and add the chopped shallots. Sauté over medium heat or until golden brown for about 6 minutes.
  4. Pour the stock, the juice released from the courgettes and the white wine vinegar over the shallots and reduce the juice to half. Whilst reducing you can start placing the courgettes in such a way that allows the scallops to sit on top of the courgettes.
  5. Pour the sauce over the courgettes, add the scallops and a teaspoon of sour cream next to the scallops.
  6. Now be generous with the Osetra Malossol caviar to impress your guests and add a few drops of white truffle oil to finish your work of art. Season with black lava salt and garnish with fresh herbs.
  7. Champagne please.
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Sea Salt and Pickled Lemon Chocolate Caramels

Sea Salt and Pickled Lemon Chocolate Caramels

Ingredients (makes 100)

4 tsp course sea salt flakes
300g Madagascan Sambirano Superior 71% chocolate
Willie’s Madagascan Gold Chocolate 80g

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65g pickled lemons, preferably homemade
500g caster sugar
500g golden or corn syrup
400ml double cream
130g unsalted butter

Method

  1. Lightly oil the baking tin and line with baking paper.
  2. Prepare the pickled lemons by removing and discarding the pith and pulp. Rinse well, pat dry and chop into very small pieces.
  3. Place the caster sugar, syrup and cream in a large saucepan over a moderate heat and stir until the sugar has dissolved and the mixture is well blended. Bring to the boil, place a sugar thermometer in the mixture and continue cooking until the temperature reaches 115 °C, then add the butter and stir well to combine. Continue cooking until the temperature of the mixture reaches 140 °C. Stir in the chopped pickled lemons and cook for just 1 minute more. Remove from the heat, stir in half the salt, then pour into the prepared tin. Leave to cool and set at room temperature. When the caramel has almost set but is still slightly soft, cut into 10 strips widthways and lengthways to make 100 pieces.
  4. Line two large baking trays with baking paper.
  5. Temper the chocolate. Using a pair of wooden skewers or a two- pronged fork, dip each caramel piece into the melted chocolate. Shake well to remove any excess chocolate, then place carefully on the lined baking trays.
  6. Before the chocolate has set, sprinkle a flake or two of the remaining sea salt onto each caramel, then leave to set completely. Store in a single layer in an airtight container. The caramels will keep well in the fridge for 2- 3 weeks. Remove from the fridge about an hour before eating.

Buy the entire recipe collection Willie’s Chocolate Bible (Hardback edition).

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Duck Leg Confit, Curly Kale, Roast Potatoes

Duck Leg Confit, Curly Kale, Roast Potatoes

Ingredients (serves 4)

2 portion of duck leg confit (4 legs)
Fig balsamic vinegar
50ml red wine
Curly kale (or your favorite green vegetable in season)
5-6 potatoes for roasting
1 small shallot chopped finely
50g unsalted butter

Method

  1. Peel and boil the potatoes until they are slightly overcooked. Drain and shake them in the colander well until they become fluffy on the outside, but don’t break them.
  2. Place the duck legs on one side of the roasting tray and on the other side the potatoes making sure they are coated with duck fat.
  3. Pre heat the oven to 180-200 celsius. Place the tray in the oven for about 25-30mins, checking the potatoes every 10 minutes and spoon some of that lovely duck fat over.
  4. Both the duck legs and potatoes will be ready when the skin turns golden, nice and crispy.
  5. Heat a saucepan to medium heat, add a knob of butter and cook the shallot until soft. Add the red wine and the same amount of fig balsamic vinegar, reduce by half. Whisk in the remaining butter and cook for 30 seconds. Season with salt and pepper, to taste.
  6. Boil the curly kale (or your green vegetable) for 6-8mins in salty water, drain and drizzle with olive oil.
  7. Place the vegetable and the potatoes in the center of the plate, arrange them in a way you can sit the duck leg over and drizzle your fig balsamic sauce around.By now you should have a bottle of medium to full bodied red wine open or decanted ready to serve. Cheers
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Crispy-skin Cod with Sterlet Imperial Gold Caviar and Saffron Sauce

Crispy-skin Cod with Sterlet Imperial Gold Caviar and Saffron Sauce

Ingredients (serves 4)

600 g Cod loin skin on
Caviar: Sterlet Imperial Gold 30g

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Spanish Saffron from Mancha, Extra Pure Quality 1g

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Pure White Sea Salt
1 small shallot peeled and finely chopped
150 ml double cream
150 ml white wine
50 g butter
Small cup of hot water
2 spring onion
2 radish
Few sprigs of parsley

Method

  1. Season your cod loin with sea salt and set aside at room temperature. Preheat the oven at 190-200°C
  2. Heat your pan and add enough oil to coat the bottom of the pan well. I personally prefer to use olive oil to give that extra flavour. When the oil is hot and moving freely, but not smoking, add the cod skin side down, and turn the heat down to medium. If the heat is too high, then your cod is going to stick to your pan.
  3. Let this cook for about 5 minutes. Regulate the temperature – not too hot. Take it slowly and you will get a great browning. Too hot, and you get a lot of chard nasty black.
  4. After about 5 minutes, gently release the cod, flip it flesh side down, and immediately put the cod into the preheated oven. Let this cook for another few minutes to ensure that the flesh cooks all the way through.
  5. Now make the saffron sauce. Fill a jug or glass with 50ml/2fl oz. of water, and add a generous pinch of saffron to the water. The water will quickly turn golden yellow from the saffron.
  6. Add the white wine to a pan and simmer over medium heat. Reduce the white wine down to one or two tablespoon(s).
  7. Melt the butter in the pan, this adds a glossiness to the sauce. Add the double cream, a small pinch of salt and the saffron-infused water to the pan – by now the water should be a golden yellow. Make sure to include all of those expensive saffron threads, they still are full of flavour and colour!
  8. Simmer over medium heat and stir until the sauce thickens and turns into a stunning yellow colour, it will initially be pale yellow, but as it heats the colour will intensify.
  9. Place your cod in the center of the plate, pour the saffron sauce around the fish, garnish with sour cream and a generous portion of Sterlet Imperial Gold Caviar, serve immediately.

    Well done Chef =)
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Classic Chocolate Mousse in a Bitter Chocolate Case

Classic Chocolate Mousse in a Bitter Chocolate Case

Ingredients (serves 12)

250g Madagascan Sambirano Superior 71% chocolate, roughly chopped
Willie’s Madagascan Gold Chocolate 80g

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300g Indonesian Javan Light Breaking 69% chocolate, roughly chopped
Willie’s Indonesian Gold Chocolate 80g

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6 eggs, separated
80g caster sugar
450ml double cream, lightly whipped

Method

  1. Lightly oil the tart or cake tin, then take a piece of baking paper, at least 45 x 45 cm, and press it into the tin so it sticks firmly to the base and sides and comes up a little above the rim of the tin.
  2. Melt the Madagascan Sambirano chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Pour into the lined tin and spread evenly, with a flexible spatula, over the bottom and up the sides. Chill in the fridge.
  3. Melt the Indonesian Javan chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. In a separate bowl, whisk the egg whites with half the sugar until stiff.
  4. In another bowl, whisk the egg yolks with the remaining sugar and stir into the melted chocolate. Fold in the lightly whipped cream, then fold in the egg whites. Tip the mixture into the prepared chocolate case and place in the fridge to chill for at least 2 hours, preferably overnight.
  5. Carefully lift out of the tin and peel the baking paper off the sides. Use a fish slice or spatula to lift off the baking paper on the base and place on a serving plate. Keep chilled until ready to eat and serve with whipped cream or crème fraîche. Buy the entire recipe collection Willie’s Chocolate Bible (Hardback edition).

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Chocolate Soufflé

Chocolate Soufflé

Ingredients (serves 6)

40g Madagascan Sambirano Superior 71% chocolate, roughly chopped
Willie’s Indonesian Gold Chocolate 80g

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20g unsalted butter
110g caster sugar, plus extra for coating
20g cocoa powder, plus extra for coating
30g plain flour
4 egg yolks
350ml full-fat milk
12 egg whites
FOR THE HOT CHOCOLATE SAUCE:
200g Venezuelan Rio Caribe 72% chocolate, roughly chopped
Willie’s Venezuelan Gold Chocolate (Rio Caribe) 80g

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150ml full-fat milk
30ml double cream
30g caster sugar
30g unsalted butter

Method

  1. Preheat the oven to 180 °C. Use half the butter to grease the insides of the soufflé dishes. Place in the fridge until the butter has set hard. Grease the dishes again using the remaining butter, this time also greasing the top edge. Sprinkle the insides with caster sugar to form a light coating, tipping out any excess, then sprinkle with cocoa powder to coat, also tipping out any excess. Set the prepared dishes aside in a cool place.
  2. Sift the 20g cocoa powder and flour together into a bowl. In another bowl, beat the egg yolks with 80g caster sugar until thick and creamy. Stir in the sifted mixture and set aside.
  3. Bring the milk to the boil over a medium heat, then pour over the cocoa mixture and stir until well blended. Tip the mixture back into the pan, place over a low heat and bring gently to the boil. Simmer for 5 minutes, stirring continuously, until the mixture thickens and forms a smooth custard. Set aside.
  4. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Stir the melted chocolate into the custard mixture until well blended. Set aside and leave to cool.
  5. Whisk the egg whites until they form soft peaks. Fold in the remaining caster sugar and whisk again until the mixture forms soft peaks. Stir 2 tablespoons into the cooled chocolate custard mixture, then carefully fold in the remainder until evenly blended. Do not overwork.
  6. Divide the mixture between the prepared soufflé dishes, placing about 2 tablespoons in each. Level off the tops, and run a finger around the edge of each to push the mixture away from the sides. Bake in the preheated oven for 12- 13 minutes, until well risen.
  7. Meanwhile, make the sauce. Place the milk, cream and sugar in a saucepan over a medium heat until just starting to boil. Remove from the heat and stir in the chocolate until melted an evenly mixed. Return the pan to a low heat, add the butter and stir until melted and the sauce is smooth and evenly blended.
  8. Serve the cooked soufflés immediately, with the hot chocolate sauce handed separately in a jug. Buy the entire recipe collection  Willie’s Chocolate Bible (Hardback edition).
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Foie Gras and Crab Terrine with Piperade

Foie Gras and Crab Terrine with Piperade

Ingredients (serves 4)

Lobe of fresh duck Foie Gras

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Pure White Sea Salt
Espelette pepper
100 g pipérade, plus extra to serve
100 g fresh white crab meat
Crab claws to serve (optional)

Method

  1. Prepare and de-vein the foie gras. Season with salt and Espelette pepper.
  2. Heat the oven to 100°C/Gas ½. Lightly oil and line the base of a small (500 ml size) terrine.
  3. Place a third of the foie gras on the base of the terrine. Then mix the pipérade into the crab meat and spread half this on top of the foie gras. Press another third of foie gras on top, then the remainder of the crab and pipérade. Finally, top with the last of the foie gras.
  4. Place the terrine in a small roasting pan and pour enough boiling water into the pan to come halfway up the sides of the terrine dish (a bain-marie or water bath), then cook for about 45 minutes.
  5. Check the center temperature with a probe; it should register at least 60°C. Remove the terrine from the oven and cool, weighted down lightly on top to press the mixture as it cools.
  6. Chill, then serve in slices with more pipérade, and crab claws on the side if liked. Buy the entire recipe collection “Cuisinier Gascon” by Chef Pascal Aussignac.
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Wagyu Steak, Ponzu sauce with Yuzu & Katsou Bonito

Ingredients (serves 4)

Wagyu ribeye

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Ponzu sauce with yuzu

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Chopped fresh chili
Chopped garlic
Sesame seeds
Your favorite pickles (optional) cucumber or radishes
Simple green salad
Freshly ground black pepper
Sea salt

Method

  1. Take the wagyu steak out of the fridge 15 mins before using and open the package to air the meat.
  2. Mix in a bowl, the chopped chilli and garlic with ponzu sauce and set aside, ready to serve.
  3. Heat a frying pan to medium-high heat, season the steaks with freshly grounded pepper. No salt. (saltiness will come from the sauce and salting at this point will draw the moisture)
  4. Fry in a dry pan (no oil) for 3-5 mins for a rare steak, but if you prefer more cooked it is up to you, but I wouldn’t recommend, you may be disappointed and loose the real juiciness of the steak.
  5. Once fried, leave the steak to rest for a few minutes. Resting after frying is very important, that is how you retain the juices in the meat.
  6. While the steak is resting, prepare your green salad with a simple olive oil and vinegar dressing.
  7. Slice the steak into long strips , then cut the stripes into bite size pieces. I have served the dish with chopsticks, but fork and knife is perfect, it is entirely up to you.
  8. Garnish with sesame seeds and extra ponzu sauce on the side for sauce lovers.

Best way to taste wagyu ribeye in my opinion and I hope you’ll enjoy as much as we do.