Mouthwatering recipes to inspire and delight!
The CFF Vietnam Sales Team attended the training of Rioba Syrup with Cable Enstrom, Ha Noi Sales Manager. He performed different recipes using Rioba Syrup, including a Mudslide:
Ingredients:
45ml Vodka
30ml Kahlua (or similar)
30ml Baileys (or similar)
15ml Cream
15ml Rioba Chocolate Syrup
Method:
Step 1: Add the Vodka, Rioba Chocolate Syrup, Kahlua, Baileys and cream into the cocktail shaker
Step 2: Fill the shaker with ice
Step 3: Shake well for 15 seconds
Serve:
Strain into a garnished coupe glass and serve. (Garnish – Marou crumbled)
By Chef Guillaume Bracaval of “EST” in the Four Seasons Hotel Tokyo at Otemachi, a loyal customer of CFF Japan.
Ingredients:
Kumano beef filet
Hokkaido Burrata
Olive oil
Capers vinegar
Fleur de sel and pepper
5 red paprika
Caviar
Small cucumber
Basil
Method:
Step 1: Roast the paprika in oven for 30 minutes then rest for 20. Remove the skin and seeds then mix. Cook again with salt and olive oil and filter
Step 2: Remove the burrata from the water and cut in 6 pieces, then season last minute with
salt, pepper and olive oil
Step 3: Slice the beef and season just a little and snack on the plancha for 2 min and keep in
warm place
Step 4: Cut the small cucumber in 2 and season with olive oil and vinegar. Cut small piece of leaves of basil
Plating: Put the beef first then add the burrata and one spoon of paprika coulis then add the cucumber and basil. We add the spoon of caviar in front of the guest – don’t season each ingredient too much, the umami and salt of caviar balances everything together
Ingredients, serves 1:
Scallop:
1 pc scallop
Pm Amaranth
Cured egg:
1 pc yolk egg
120g shiokoji
Mash potatoes:
30g potato
5g butter
10g milk
Pm lemon zest
Saffron Kombucha :
1 pc scoby
50g kombucha base
70g sugar
0,6g saffron
500g water
Method:
Saffron kombucha: Boil the water then infuse the saffron for 7 minutes. Cool down to between 30°C-35°C. Add the sugar then mix until dissolve. Pour the kombucha base and the scoby. Ferment for 10 days in room temperature.
Cured egg yolk: Submerge the egg yolk in the shiokoji. Marinate for 2-3 days. Remove the yolk egg from the shiokoji. Dry at 26°C-32°C for 5 days.
Scallop: Put the scallop still frozen in vacuum bag. Add clarified butter (50% weight scallop). Cook in steam oven or water bath at 52°C for 30 minutes. Sear in a hot frying pan 30 seconds.
Mashed potatoes: Cut the potato like a fine brunoises. Cook over low heat with the milk. Mix and strain. Add the butter and season. Plate up: Put two “quenelles” of the mash potatoes on the left of the plate. Dispose the scallop between them. Finish with the cured eggs and saffron kombucha.
Chef’s Advice:
Searing the scallop at the end will give a crispy texture and hazelnut flavour.
Enjoy Chef Philippe Morbelli’s delectable recipe for Zucchini with Mushroom Duxelle, a classic French dish! Zucchini serves as the perfect vessel for stuffing, thanks to its thick flesh, while the mushrooms are transformed into a flavourful duxelle through the addition of butter and onions.
Zucchini Preparation:
1. Thoroughly wash the zucchini and portobello mushrooms.
2. Slice the zucchini in half lengthwise and use a spoon to remove the seeds, creating space for the stuffing.
3. In a rectangular Pyrex dish, grate the lemon zest and garlic. Drizzle with balsamic vinegar, olive oil, and honey.
4. Season with salt and pepper to taste, then mix the ingredients together.
5. Coat the zucchini with the sauce, ensuring they are well covered, and let them marinate in the refrigerator for 10 minutes.
Mushroom Preparation:
1. Heat olive oil in a sauté pan over medium heat.
2. Add a sprig of rosemary to infuse its flavour.
3. Add the diced portobello mushrooms to the pan.
4. Season with salt and pepper, and mix well to combine the flavours.
5. Remove the pan from the heat.
6. Grate Parmigiano-Reggiano cheese over the mushrooms and mix until well incorporated.
Finale:
1. Preheat the grill to 375 degrees Fahrenheit (190 degrees Celsius).
2. Stuff the marinated zucchini with the sautéed mushroom mixture.
3. Grill the stuffed zucchini for 5-7 minutes, or until they are cooked to your desired level of tenderness.
4. To check for doneness, gently poke the zucchini with a knife. If it is soft, it is ready to be served!
Indulge in the exquisite flavours of this dish created by Chef Philippe Morbelli.
Chef Daniel from Goodfoodpeople by Salad Stop! cooks Butter Chickpea using the Be Better My Friend plant-based butter.
