rice crispys
100 basmati rice
400 peanut oil
cook the rice in boiling salted water till they are cooked al the way through.(about 8 min)
strain the rice en let is cool down on a tray.
now dry it overnight at 65 degrees in the oven or altoshaam.
heat the oil up till 200C in a big pot . put the rice in. they will puff up. Now strain the oil in a different pot with a sieve.
Salt immediately.
CRUSHY goodness.
400 peanut oil
cook the rice in boiling salted water till they are cooked al the way through.(about 8 min)
strain the rice en let is cool down on a tray.
now dry it overnight at 65 degrees in the oven or altoshaam.
heat the oil up till 200C in a big pot . put the rice in. they will puff up. Now strain the oil in a different pot with a sieve.
Salt immediately.
CRUSHY goodness.
Tsuyu No Moto vinegrette
100 ml Tsuyu no Moto
240 ml olive pit oil
1 lime peel
30 g mirin fu
40 g sushi vinegar
35 g ginger sirup
8 g crushed coriander seeds10 ml chardonnay vinegarEmulsion: infuse the lime peel and the coriander seeds in all the ingredients exempt the olive oil. About 1,5 hours. Pass the liquid trough a sieve and put it in a measuring cup and mix with a hand held mixer while incorporating the oil.Split : this is the more playful approach because you can see the layers in your vinaigrette. Just add everything together and infuse like you would with the emulsion. 1,5 hours or so and pass the substance. Asian flare vinaigrette. Tsuyu no moto is a product i came across at a Yama Products workshop.The japanese use it as a broth to dip their fresh tempura fried ingredients in.
240 ml olive pit oil
1 lime peel
30 g mirin fu
40 g sushi vinegar
35 g ginger sirup
8 g crushed coriander seeds10 ml chardonnay vinegarEmulsion: infuse the lime peel and the coriander seeds in all the ingredients exempt the olive oil. About 1,5 hours. Pass the liquid trough a sieve and put it in a measuring cup and mix with a hand held mixer while incorporating the oil.Split : this is the more playful approach because you can see the layers in your vinaigrette. Just add everything together and infuse like you would with the emulsion. 1,5 hours or so and pass the substance. Asian flare vinaigrette. Tsuyu no moto is a product i came across at a Yama Products workshop.The japanese use it as a broth to dip their fresh tempura fried ingredients in.
lime gell
600ml water
275 g sugar
2g salt
6 limes
7g agar or 27g vegetal
put the limes in the microwave for 80 seconds.
cut them in half an squeeze the juice in the water.add the rest of your limes and vacuumpack the water.
let it infuse for atleast 4 hours.
take the infused water out of the bag and discard the limes.
now cook all the ingredients while whisking for a minute.
pour it in an container and let it set in the fridge to cool down and harden all the way through
blend the mixture till smooth (about a minute) but dont let it in the blender to long or the friction of the blades will heat the gell up and make it lumpy.
Put it in a squeeze tube to make it useable.
This technique is simple. But very versatile. this is a clear gell but u can make it green with colouring.I personnaly dont like to alter it. This gell can be heated(about 70c) but i wouldn't recommend it.
275 g sugar
2g salt
6 limes
7g agar or 27g vegetal
put the limes in the microwave for 80 seconds.
cut them in half an squeeze the juice in the water.add the rest of your limes and vacuumpack the water.
let it infuse for atleast 4 hours.
take the infused water out of the bag and discard the limes.
now cook all the ingredients while whisking for a minute.
pour it in an container and let it set in the fridge to cool down and harden all the way through
blend the mixture till smooth (about a minute) but dont let it in the blender to long or the friction of the blades will heat the gell up and make it lumpy.
Put it in a squeeze tube to make it useable.
This technique is simple. But very versatile. this is a clear gell but u can make it green with colouring.I personnaly dont like to alter it. This gell can be heated(about 70c) but i wouldn't recommend it.
Spinach creme
400g wild spinach (washed leaves)
70g parsley
40g mint
1 leak
Pinch of salt
Blanch the spinach and the parsley.
Shock freeze them both.
Juice the green of the leak and the mint. Keep them separately (use the white part for staff's dinner)
Reduce the leak juice till it is almost vaporized.
Add all ingredients in the thermomix.
Set it for 2 minutes at full speed.
Pass through a sieve.
Season with salt.
Beware: Do not heat this mixture up above 60! Or it will lose the freshness of the mint.
70g parsley
40g mint
1 leak
Pinch of salt
Blanch the spinach and the parsley.
Shock freeze them both.
Juice the green of the leak and the mint. Keep them separately (use the white part for staff's dinner)
Reduce the leak juice till it is almost vaporized.
Add all ingredients in the thermomix.
Set it for 2 minutes at full speed.
Pass through a sieve.
Season with salt.
Beware: Do not heat this mixture up above 60! Or it will lose the freshness of the mint.
kroepoek corn
330 tapioca flour
350 corn (cooked)
heat up to 70 degrees and mix at that temperature
roll in plastic wrap and tighten up
steam the rolls for 1 hour
leave the rolls overnight in the fridge
cut the dough on the slices very thin
dry the pieces under a lamp of in the over at 65 till completely dry.
fry at 190C
Add salt as they come out of the fryer.
Yum Yum Yum, great snack.
350 corn (cooked)
heat up to 70 degrees and mix at that temperature
roll in plastic wrap and tighten up
steam the rolls for 1 hour
leave the rolls overnight in the fridge
cut the dough on the slices very thin
dry the pieces under a lamp of in the over at 65 till completely dry.
fry at 190C
Add salt as they come out of the fryer.
Yum Yum Yum, great snack.
pectine raspberrie
1l raspberrie coulli(12%sugar)
800 g sugar
100 ml water
22,5 g pectine
30 citrus acid
water/400 sugar/coulli to the boil.
add 400 sugar and the pectine.
cook till its 107C and add the citrus acid.
whisk vagrantly and poir in a tray of choice.
leave it overnight to harden
cut it the next day and roll them in the sugar.
Sweet so sweet...
800 g sugar
100 ml water
22,5 g pectine
30 citrus acid
water/400 sugar/coulli to the boil.
add 400 sugar and the pectine.
cook till its 107C and add the citrus acid.
whisk vagrantly and poir in a tray of choice.
leave it overnight to harden
cut it the next day and roll them in the sugar.
Sweet so sweet...
beurre blanc
1 liter white whine
400 butter
200 creme fraise
30g ground pepper
salt
10 shallots
2 bayleaves
4 foelie
reduce the whine with the bayleaves/pepper/shallots/foelie till 1/3 of the original amount. take everything out except for the shallots. add th butter and creme fraise in the hot liquid. Now blend it and ad salt to taste.
One of the basic sauces.
400 butter
200 creme fraise
30g ground pepper
salt
10 shallots
2 bayleaves
4 foelie
reduce the whine with the bayleaves/pepper/shallots/foelie till 1/3 of the original amount. take everything out except for the shallots. add th butter and creme fraise in the hot liquid. Now blend it and ad salt to taste.
One of the basic sauces.